Wednesday, June 2, 2010
Roll out the dough into a circle or square approximately 1/8-inch thick. Place dough on a metal pan lined with parchment paper and pop into the freezer for a few minutes to firm up the dough. Once the dough is firm, spread a thin layer of frangipane (see recipe in post from 6/2/10) on the crust and dust with about 1 Tbsp flour. The frangipane gives the tart a more nuanced flavor and with the flour helps prevent leaks from the juicy apricots.
Preheat the oven to 400 degrees.
~20 apricots1/2 cup + sugar (depending on the sweetness and variety of the apricot, you may need to adjust the sugar quantity. It is best to start with 1/2 cup and then taste the tart half way through baking and add more if needed.)
Cut your apricots into quarters. Place them skin side down with the tips pointing up in a circular pattern around the dough.
Sprinkle the fruit with your 1/2 cup of sugar. Butter the edges if desired and place in the oven to bake. After about 20 minutes of baking, taste a piece of fruit and add more sugar if necessary (some tarts can take up to 3/4 cup of sugar, so don't be alarmed if your tart needs more.)
Continue baking until the crust on the edges and bottom are baked through and golden - about 40-50 minutes total.
Cool on a rack. Can be served warm or at room temperature.
Here is the recipe:
4 oz almond paste
2 oz unsalted butter, soft
1/8 cup whole egg (about 1/2 an egg)
1 Tbsp sugar
1 1/2 tsp flour
Method: In your mixing bowl, mix the almond paste and butter together until smooth. Add egg, sugar, and flour and mix until well combined.
Store in an airtight container. Will keep in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
Tuesday, May 25, 2010
Roll out the dough into a circle or a square approximately 1/8-inch thick. Place the dough onto a metal pan lined with parchment paper and set aside.
Preheat the oven to 400 degrees.
20 oz rhubarb - Make sure to remove the leaves since these are poisonous. Cut the stems into 1/4-1/2 inch batons about 3-4 inches long.
1 Tbsp flour
Juice & zest of half an orange
Toss all ingredients together in a bowl and place on the prepared tart shell. make sure the red side of the rhubarb batons are facing up. Crimp the edges of the dough around the fruit to create a barrier. You can brush the edge with melted butter and sprinkle with sugar if desired.
Place in the oven to bake. After about 20 minutes, sprinkle the remaining 2 Tbsp sugar over the fruit and rotate the tart in the oven. Finish baking until the edges are golden brown and crust is baked through on the bottom - about 40-50 minutes total baking time.
Take out of the oven and cool on a rack.
Tart can be served warm or at room temperature. I like to pair it with a bit of sweetened cream or a scoop of strawberry ice cream.
Wednesday, May 19, 2010
Got some Brooks cherries today from Frog Hollow Farm and made the first cherry tarts of the year! Here is the recipe:
Roll out your tart dough into a circle or square approximately 1/8-inch thick. Place dough on a metal pan lined with parchment paper and set aside.
Preheat the oven to 400°
5 ½ - 6 c. Cherries - I like Brooks, Burlat, Bing or any other sweet cherry - you can also throw a few sour cherries into the mix if you have them (the cherries should be pitted)
¼ - ½ c. sugar (depending on the sweetness of the cherries, you can always add the minimum and taste halfway through baking then add the remainder if needed)
½ Meyer lemon juice + zest
splash of Kirsch if desired
Toss all ingredients together in a bowl and place on the prepared tart shell. Fold edges over the cherry halves. You can brush the edge with melted butter and sprinkle with sugar if desired.
Cut some cherries for the border in half and sprinkle a few halves throughout the tart to fill in the gaps.
Place in the oven and bake until the crust on the edges and bottom is baked through and golden – about 40-50 minutes.Cool on a rack. Can be served warm or at room temperature.