APRICOT TART BRULEE (with sour cherries)

apricot brulee sliceThis is taken from Donna Deane’s Apricot Tart Brulee recipe.  I had a bag of apricots from the farmers market and decided this would be fun but I also had a bunch of sour cherries from the farmers market that I didn’t know what to do with so…  I think I made the right choice.  the brulee custard is so rich that the addition of the cherries helps give it that fruity zing that the apricots alone would not.  I also added a tablespoon of lemon zest to the crust and omitted the pats of butter on top.  So so satisfying… mmm.

apricots/cherries

 

INGREDIENTS

1 1/4 cups all purpose flour

1/2 cup almond flour ( toasted blanched almonds ground fine)

9 tblsp sugar, divided ( I used coconut palm sugar)

1 tblsp lemon zest

1/2 tsp salt

1/2 cup cold butter ( 1 stick)

1 egg yolk

1 1/2 tsp vanilla, divided

1 cup plus 2-3 tblsp whipping cream

6-7 apricots cut in half, pits removed

small handful sour cherries, cut in half, stones removed

2 eggs, slightly beaten

tart

 

DIRECTIONS

> Heat oven to 375 degrees.

> To make crust, combine the flour, ground almonds,1tblsp lemon zest,  3 tblsp sugar and the salt in a bowl.  Cut 1/2 cup cold butter into small pieces and work it into the dough with your fingers or a pastry cutter until the dough is crumbly and evenly combined but not pasty.

> Combine the egg yolk, 1/2 tsp vanilla and 2 to 3 tblsp whipping cream.  Make a well in the center of the flour mixture and pour the egg yolk mixture in.  Use a fork to quickly stir until the mixture can be formed into a ball.  Gather the dough into a ball and knead several times to blend the ingredients.  Form into a ball again; wrap it in plastic and chill 30 mins.

> Roll the dough out on a well-floured surface to about a 3/8 inch thickness.  Lift the dough into a 9-inch tart pan and gently press it into the bottom and up against the sides to the top edge of the pan; remove any excess dough.  Chill for 30 minutes.

> Line the pan with foil, then fill with dried beans or pie weights.  Bake the tart shell for 15 minutes.  Remove it from the oven and lift off the foil and pie wights.  Prick the bottom of the tart shell with a fork and return the crust to the oven.  bake until lightly browned, about 10 mins.  Remove the tart shell from the oven and cool on a wire rack.  Reduce the heat to 350 degrees.

>Arrange the apricot halves pitted -side- up in the tart shell. Sprinkle the cherries evenly around.   Combine the remaining whipping cream, the remaining vanilla, the eggs and 1/4 cup of the sugar.  Gently pour this custard over and around the fruits. Sprinkle with the remaining 2 tblsp of sugar.

> Bake until the custard tests done in the center, about 35 to 40 minutes.  Place the tart under the broiler until the top is browned, about 30 seconds.  Remove the tart from the oven and cool.  Serve warm or chilled.

finished tart

 

slice of tart

 

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About sosatisfying

I grew up a vegetarian in So Cal. I lived for quite a few years in NYC and now I live in Atlanta, GA. I guess these various regions have had an affect on my cooking/eating style. Mexican food is certainly my comfort food - the more down home the better. Italian is my daily bread. And I love greens, grits and anything made better with Vidalia onions.
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