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Showing off summer fruit in scaled-down tarts.

Small-scale tarts--featured on the cover and on page 77--are special treats that show off summer berries and stone fruits; the following recipes give you several options. For a light dessert, or for breakfast or snacks, we also give directions on how to poach peak-season stone fruits and how to make sauce from plums and apricots (see page 154).

Small dessert tarts are a specialty of Seattle pastry maker Fran Bigelow. She has found that tarts this size are extremely popular at her E. Madison Streetshop, because they are perceived as less indulgent than their full-size counterparts. Each tart makes a modest four servings and eliminates the temptation for seconds. And when you want to serve more than four guests, you can add another dessert or two, offering sampler-size servings or a single piece.

A plus for the cook: putting together a small pastry is quicker than making a large one. All tart recipes include make-ahead steps. Tart pans or flan rings are available in cookware shops.

Raspberry Tart with Lemon Cream

2 large egg yolks

6 Tablespoons sugar

2 tablespoons lemon juice

1/4 cup (1/8 lb.) unsalted or salted butter or margarine, cut into pieces

1 baked pastry shell (recipe follows)

1-1/2 to 2 cups raspberries, rinsed

In a 3- to 4-cup pan, with a rubber spatula, stir yorks, sugar, lemon juice, and butter over medium-low heat until butter melts and mixture is thick, about 12 minuts. Remove from heat. Let cool (if made ahead, cover and chill up to 2 days).

Remove pan rim and spread lemon cream in pastry. Arrange berries neatly over cream. Serve, or let tart stand at cool room temperature or chill up to 4 hours. Cut into wedges. Serves 4.

Double Blueberry Tart

3 cups blueberries, rinsed

6 tablespoons granulated sugar

1/2 teaspoon grated lemon peel

1 talblesppon lemon juice

1 baked pastry shell (recipe follows) Powered sugar

In a 1- to 1-1/2-quart pan, combine 2 cups of the blueberries, granulated sugar, lemon peel, and juice. Bring to a boil on high heat; stir often until berries are as thick as soft jam, 8 to 10 minutes. Cool (if made ahead, cover and chill up to overnight).

Remove pan rim and pour sauce into pastry; spread evenly. Neatly arrange remaining berries on sauce. Serve, or let tart stand at cool room temperature up to 4 hours; sprinkle blueberries with powdered sugar. Cut into wedges. Serves 4.

Apricot Almond Tart

1/2 cup (3 oz.) dried moist-pack apricots

1/2 cut water

1/2 cup sugar

1/2 cup sliced almonds

1/2 cup whipping cream

1 baked pastry shell (recipe follows)

In a 3-to 4-cup pan, simmer apricots, water, and 2 tablespoons sugar on low heat, covered, until apricots are soft and liquid is absorbed, 15 to 20 minutes; stir often. Uncover; let cool up to overnight.

In a 1- to 1-1/2-quart pan, combine the remaining 6 tablespoons sugar, almonds, and cream. Bring to a boil, stirring, until the sauce forms large, shiny bubbles as it cooks.

Spoons apricots into pastry; pour hot sauce over fruit. Bake in a 350 [deg.] oven until nuts are golden, 25 to 35 minutes. Let cool; tart can stand at cool room temperature up to 4 hours; remove pan rim and cut into wedges. Serves 4.

Pastry shells. In a food processor or with an electric mixer, cream together 1/2 cup sugar and 3/4 cup (3/8 lb.) butter or margarine. Thoroughly mix in 1 large egg yolk, then 2 cups unsifted cake flour.

(if made ahead, cover dough and chill up to 3 days. Freeze to store; use at room temperature.)

Divide dough into 3 equal portions. If sticky to handle, chill dough briefly. Select 3 tart pans with removable bottoms or 3 flan rings (6-1/2- to 7-1/2-in. diameter). If using bottomless flan rings, cut cardboard rounds that just fit inside each ring; set aside.

Put a portion of dough in each pan or ring (set on baking sheets). With your fingers, evenly press the dough over the bottom and sides (no higher than 1-1/2 in.) of pans or rings.

Bake in a 325 [deg.] oven until edges are lightly browned, 25 to 30 minutes. Let stand until cool. Fill as suggested, preceding. To support flan-ring pastries, slide each onto a cardboard round before removing the ring. Makes 3 pastry shells.

Stone Fruit Tarts

Follow direction for raspherry tart with lemon cream (preceding), but instead of raspberries use 1 to 2 cups sliced firm-ripe nectarines or peaches (peel, if desired), or 2 to 3 cups pitted sweet cherries.

Mix nectarine or peach slices with 1 tablespoon lemon juice to prevent darkening; drain.

Arrange nectarines or peaches, overlapping slices slightly, or mound cherries neatly on top of lemon filling.

In a small pan (1- to 2-cup size) on low heat, or in a nonmetal cup in the micro-wave oven, melt 2 to 6 tablespoons apricot or peach jam or a berry jelly, stirring often. Brush the hot jam evenly and lightly over fruit to glaze. Serve, or let tart stand at cool room temperature or chill up to 4 hours. Cut into wedges. Makes 4 servings.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Jul 1, 1985
Words:869
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