My ode to 3 plums, 2 pears and 2 nectarines. Late summer dessert.
BT's Almond Crust Tart With Roasted Fruit
Ingredients:
Tart Crust:
3/4 cup (115 grams) whole almonds - unpeeled
1 1/4 cups (150 grams) flour
1 teaspoon brown sugar
1 teaspoon white sugar
1/4 pound (112 grams) cold unsalted butter
1/2 teaspoon salt
3 tablespoons ice water
Filling:
Custard:
1/2 cup (115 gram) sugar
1/2 teaspoon salt
1/3 cup (70 grams) cornstarch
4 egg yolks
2 teaspoons vanilla
2 tablespoons butter
2 1/2 cups (625 ml) milk
Fruit Topping:
6-7 ripe stone fruit - pears, plums, nectarines
1 lemon - juiced
1 cup (225 grams) sugar
1/3 cup (62 ml) water
1 1/2 tablespoons Eau de Vie
ground black pepper
pinch of salt
Directions:
For Tart Crust:
Preheat oven to 375 F. (190 C.)
Using a coffee or spice grinder, process almonds to a semi-fine meal
Sift almond meal to remove larger pieces
Mix together almond meal, flour, sugars and salt
Cut butter into cubes and add to bowl
Using a fork or a pastry cutter, cut butter into dry ingredients
Work until mixture resembles small pebbles
Add water and form pastry into a bowl
On a clean surface roll out pastry and then transfer to tart plate
Cover crust with aluminum foil
Add baking weights to foil
Bake 30 minutes
Remove baking weights and foil
Bake 7-10 minutes more to brown crust
For Custard:
In a small saucepan, mix together cornstarch, sugar and salt
Add milk
Cook over medium heat, stirring constantly until mixture boils
Remove from heat
In a separate bowl, beat eggs
Add 2 tablespoons of cooked mixture to eggs (temper)
Pour egg into saucepan with cooked mixture
Return to heat and cook on medium until custard begins to bubble
Remove from heat and add vanilla and butter
Reserve
For Fruit Topping:
Heat oven to 400 F. (200 C.)
Slice fruit and pour lemon juice over slices
Place fruit slices in shallow baking pan
Grind pepper over fruit
Place fruit in oven and roast for 10-15 minutes or until the fruit is slightly brown
While fruit is roasting - add sugar, water and Eau de Vie in a small saucepan
Bring sugar to boil and leave boiling until all crystals are dissolved
Remove from heat
Assemble Tart:
Pour custard into crust
Let set- approximately 5 minutes
Pour sugar syrup over roasted fruit
Carefully lay fruit slices on surface of custard
Refrigerate for 2 hours before serving
Enjoy! !בתיאבון
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