15 January 2010

BAKERY/Bageri: Rustic Fruit Tart (Gammeldags Tærte)

A wonderful free-form tart that I modified to make it a bit more Danish than French. It takes on the flavors of the rich, fruity sweetness of accompanying dessert wine syrup that beautifully complements the natural sugars of the natural organic fruits.

Makes 6 to 8 servings


here is my pear tart version made with baby Bosc pears + pear wine


INGREDIENTS
::Basic Crust (make ahead):: 1 cup all purpose flour - organic ½ cup almond meal 3 tablespoons sugar 1/2 teaspoon salt 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces 
or grate and freeze, if using the manual method for making the crust (see below). 1 large egg yolk 1 tbsp sweet white dessert wine (use matching flavor to filling)
1 tbsp ice water (if needed)
::Basic Filling:: (Use organic fresh organic fruit, if possible + leave the skin on…if not, remove skin) 1 tablespoon plus 1/2 cup sugar for the syrup 1 tablespoon all purpose flour


Choose one option below: • OPT A: 3 large ripe pears, cored, thinly sliced (I like…. Bosc pears) • OPT B: 3 large ripe yet firm apples, cored, thinly sliced (I like to mix both + tart apples together) • OPT C: 3 large ripe yet firm peaches, pitted, thinly sliced ::Topping:: Pearl sugar / Slivered almonds ::Syrup:: 1 cup plus 2 tablespoons sweet white dessert wine (use matching flavor to filling)* 1/2 c sugar
1/2 c water
* pear = pear wine / apples = calvados / peaches = do not use peach brandy…use a sweet dessert wine Vanilla ice cream DIRECTIONS 1: BASIC CRUST: 
Processor Method: Blend flour, meal, sugar, and salt in processor until combined. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add egg yolk, wine and water; using on/off turns, mix just until moist clumps form.


Manual Method: Blend flour, meal, sugar, and salt by hand using a mixing spoon, until combined. Add frozen grated butter and blend together until mixture resembles coarse meal. Add egg yolk, wine and water; mixing well just until moist clumps form.


Complete Crust for Both Methods: Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 40 minutes and up to 2 days.


2: FILLING: Position rack in center of oven and preheat to 375°F. Roll out dough between 2 sheets of parchment paper to 12-inch round or 8x14-ish rectangle. Remove top sheet of parchment and transfer dough, with bottom parchment, to rimmed baking sheet. Place fruit slices, 1 tbsp sugar, and flour in large bowl along with a little almond meal and almonds; toss to combine. Spoon the fruit mixture into center of dough, leaving 1 1/2-inch border. Using parchment as aid, fold up outer edge of dough over edge of filling. Top with slivered almonds and pearl sugar. Bake until fruit is tender, about 20 minutes.
3: SYRUP: Meanwhile, boil 1 cup wine, 1/2 cup water, and remaining 1/2 cup sugar in medium saucepan until syrup is reduced to 1/2 cup (no less), about 10 minutes. This may take longer depending on altitude. Reduce oven temperature to 325°F. Drizzle half of syrup over filling. Continue baking tart until juices are bubbling thickly, about 20 minutes. Cool and enjoy.
4: LAST - BUT, NOT LEAST: Whisk 2 tablespoons wine into remaining syrup. Cut tart into wedges. Drizzle with syrup. Serve with ice cream and enjoy.

1 comment:

  1. BAKING TIP: Shred the butter using a grater and freeze until ready...the little butter bits will work themselves well into the pastry dough.

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