Here, as inaugural post, is the recipe for the loquat/strawberry tart! From Bon Appetit, via Epicurious, with edits by moi.
Bon Appétit | January 1996
Serves 8. Crust 1 3/4 cups all purpose flour 1/4 cup sugar (I used turbinado, no problem) 1/4 teaspoon salt 10 tablespoons (1 1/4 sticks) chilled unsalted butter, but into small pieces (see separate post on the Good Butters) 1 large egg yolk 3 tablespoons whipping cream 1/2 teaspoon vanilla extract (Note: Overall, I had too much dough - I think 3/4 of the recipe would have been okay) Filling 2/3 cup ginger preserves (I didn't buy these, because it seemed too expensive for this purpose, but they do carry them at CM - I used half apricot, half fig - since you strain this syrup it doesn't really matter how chunky or smooth the preserves are) For crust: Mix flour, sugar and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk egg yolk, cream and vanilla in small bowl. Add to flour mixture; process until moist clumps form. Gather dough into ball. Flatten into disk. Wrap in plastic; refrigerate 4 hours. For Filling: |
Preheat oven to 375°F.
Press dough onto bottom and up sides of 11x7 1/2-inch rectangular or 11-inch round tart pan with removable bottom. Line crust with foil. Fill with dried beans or pie weights. Bake until sides of crust are set, about 15 minutes. Remove foil and beans. Bake until crust is golden, piercing with fork if bubbles form, about 15 minutes. Transfer pan to rack and cool completely. Remove sides from pan.Combine preserves and Cognac in small saucepan.
Stir over medium heat until preserves melt and mixture is thick, about 2 minutes. Strain syrup into another small saucepan; discard solids. Brush half of syrup onto bottom of crust. let stand at room temperature until set, about 5 minutes. Spread pastry cream evenly over. Arrange fruit over pastry cream. Rewarm ginger syrup. Brush over fruit. (Can be made 2 hours ahead. Cover and chill.) Garnish tart with mint.Preheat oven to 375°F.
Press dough onto bottom and up sides of 11x7 1/2-inch rectangular or 11-inch round tart pan with removable bottom. Line crust with foil. Fill with dried beans or pie weights (note: or stones from your driveway). Bake until sides of crust are set, about 15 minutes. Remove foil and beans. Bake until crust is golden, piercing with fork if bubbles form, about 15 minutes. Transfer pan to rack and cool completely. Remove sides from pan.Combine preserves and Cognac in small saucepan.
Stir over medium heat until preserves melt and mixture is thick, about 2 minutes. Strain syrup into another small saucepan; discard solids. Brush half of syrup onto bottom of crust. let stand at room temperature until set, about 5 minutes. Spread pastry cream evenly over. Arrange fruit over pastry cream. Rewarm ginger syrup. Brush over fruit. (Can be made 2 hours ahead. Cover and chill.) Garnish tart with mint. (Which I didn't do, but it was all okay.)
3 comments:
how did you get all that text in there - did you mostly just copy and paste, then edit? And how 'bout those boxes with preparation, etc.?
I was wondering exactly the same thing!
wow. I hadn't realized that you'd foraged the loquats. That adds a whole new dimension to the meal.
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