![]() ![]() When in doubt, broil: The caramelizing heat and a dusting of sugar draw out the best qualities of slightly under-ripe apricots and make for a very pretty plateful that can double as an appetizer or dessert. To serve, allow the tart to cool for a few minutes before serving with the ice cream of your choice. Broiled Apricots with Fresh Ricotta and Pistachios. With a sharp, thin-bladed knife, cut across each pear half at ¼ inch. Then arrange the apricot halves on it with their round sides facing up. Place your dough in the pan and press so the surface is smooth, with about an inch going up the sides around the edges. Scrape the mixture into the crust, and spread it evenly with a metal spatula. Mix and then knead together the flour, butter, sugar, baking powder, and one egg. Arrange the apricots on top of the applesauce, with each half slightly overlapping (as the apricots will shrink a bit during baking). Halve the apricots and discard the seeds. FILL THE TART: In a medium-size bowl, combine the almond paste, eggs and amaretto, beating with an electric mixer until smooth. Spread the applesauce on the bottom of the dough. This needs to be served immediately, so wait until the last minute to make it. Remove the pan and let the pastry cool while preparing the filling. Bake for 1 hour, or until the pastry is golden-brown.įor the banana ice cream, put all the ingredients in a food processor and blend until smooth. Brush the pastry with the beaten egg or milk. Bring the pastry edges up and over the fruit, pleating it round but leaving a gap in the centre to show the filling. 1 Pack of Ready-Rolled Puff Pastry 50g Ground Almonds 900g Apricots ripe for the picking (halved and stoned) 2 tbsp Tate & Lyle Fairtrade Icing Sugar Cream. Transfer to the baking tray, arrange the apricot filling in the centre of the circle. Bake the tart for 2530 minutes until the apricots are tender and caramelised and the pastry is risen and golden. Lightly flour a work surface and roll out the pastry into a circle about 1cm/½in thick and 22cm/8½in in diameter (you can cut around a large plate). Put the apricots, almonds, butter and sugar in a bowl and mix well. Wrap in cling film and place in the fridge. Add cold water, a tablespoon at a time, until the mixture comes together and forms a firm dough. Rub together using your fingertips until the mixture resembles breadcrumbs. Put the flour in a large bowl and add the butter and lard. Once out of the oven, use a small, sharp. Top with the apricot halves or quarters and bake for 45-50 minutes until golden brown and slightly springy. Roll dough out to a 14-inch circle, and place on paper. Fill the tart case with the frangipane mix and use a dessert spoon or spatula to level the top. Line a baking sheet with parchment paper or a Silpat baking mat, and set aside on a floured surface. Lightly grease a large baking tray or line with baking paper. Reduce the oven temperature to 170☌/150☌ fan/gas 3½. ![]() Prick firmly with a fork, scatter the almonds and. Cover the container with a lid and freeze for about 4 hours.įor the apricot and almond tart, preheat the oven to 200C/180C Fan/Gas 6. Roll out the dough and place on a baking tray along with the baking paper. Pour into a loaf tin or plastic container.Mix together the breadcrumbs, sugar and cinnamon and scatter over the top. Fold it through the whipped cream mixture along with the sultanas. Drain the milk from the brown bread, give a gentle squeeze to remove any excess milk and tear the bread into small pieces. Pour in the cream and whisk until the mixture has almost doubled in size. Beat the egg yolks in a large bowl until pale and fluffy. If caramel has set too firmly to release from pan, heat in a 375° oven 5 minutes to warm and loosen before turning out.For the brown bread ice cream, soak the bread in the milk for an hour. Step 8ĭo Ahead: Tart can be baked 4 hours ahead. Serve tart with whipped cream or ice cream if desired. Using a dish towel or oven mitts, flip tart over onto plate. Invert a large plate over the top of the pan. Transfer tart to a wire rack and let cool 10 minutes. Reduce oven temperature to 375° and continue to bake until pastry is deep golden brown and fruit juices are bubbling, 15–20 minutes longer. ![]() Step 5īake tart until pastry is puffed and just golden, 15–20 minutes. Drape over pan, then, using kitchen shears, trim to make a circle that’s slightly larger than the circumference of the pan (remember, the dough will shrink as it bakes) and tuck into pan. ![]() Unfold pastry and gently roll out on a lightly floured surface just to soften the creases and corners. ![]()
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