Dried Fruit Tart With Whipped Egg Whites Recipes

SALLY DARR'S UPDATED DRIED FRUIT TART

Steps:

• In a saucepan simmer dried fruit and cider, covered, stirring occasionally, until cider is absorbed, about 10-minutes. Cool fruit mixture and chop coarse. In a bowl stir together fruit mixture, walnuts, butter, and 3/4 cup sugar.
• Preheat oven to 375°F.
• Roll out 1 pastry sheet into a 13-inch square and transfer to an 11-inch round tart pan with a removable fluted rim. Trim overhang to 1/2 inch and fold toward center of tart, pressing gently against edge of pan. Spread fruit filling evenly in shell.
• Roll out remaining pastry sheet into a 10-inch square and with a saw-toothed pastry wheel cut into 10-by 1/2 inch strips. Weave pastry strips into a lattice pattern over tart and trim overhanging ends to 1/4 inch, tucking them between pastry edge and filling. Brush lattice with egg wash and sprinkle with remaining tablespoon sugar. Bake tart in middle of oven 40 minutes, or until crust is golden brown, and cool in pan on a rack.
• Serve tart warm or room temperature with whipped cream or ice cream.

INDIVIDUAL DRIED-FRUIT TARTES TATIN

Steps:

• Heat oven to 375 degrees. Line a baking sheet with parchment paper. Have ready six 4-inch fluted tartlet pans with nonremovable bottoms.
• On a lightly floured surface, roll out the pie dough to slightly less than 1/8 inch thick. Cut out six 4 1/2-inch-round circles. Transfer the circles to prepared baking sheet. Cover with plastic; transfer to refrigerator to chill.
• Place the sugar and 1/4 cup water in a small saucepan. Place pan over medium-high heat, and stir until the sugar has dissolved. Bring the mixture to a boil, and cook, uncovered, without stirring. As the water evaporates, the sugar will begin to caramelize. Once the sugar starts to brown, swirl the pan occasionally so the sugar caramelizes evenly. Reduce heat to medium. Cook until caramel is light brown, 3 to 4 minutes. Working quickly, divide caramel among tart pans, covering the bottoms evenly. Set the tart pans aside.
• Arrange the fruit, cut sides up or down, on top of caramel in pans, covering bottoms.
• In a small bowl, whisk together the egg and 1 teaspoon water. Remove the chilled dough from the refrigerator. Center the rounds over the fruit in the pans, laying the dough flat and not tucking it in. Using a knife, make a knife slit in each piece of dough. Brush rounds with egg wash. Transfer pans to refrigerator; chill 15 minutes.
• Arrange the tart pans on baking sheet, leaving plenty of space in between. Bake until the crusts are golden brown, 20 to 30 minutes. Transfer baking sheet to a wire rack until pans are cool enough to handle.
• Using your fingers, gently unstick crusts from rims as needed. Turn out each tart onto a plate, tapping to loosen any fruit. Serve tarts warm or at room temperature.

DRIED-FRUIT TART WITH BRANDIED CRèME ANGLAISE

Steps:

• On a lightly floured surface with a floured rolling pin roll out dough 1/8 inch thick (about an 11-inch round). Fit dough into an 8-inch tart pan with a removable fluted rim and trim edge. With a fork prick bottom of shell all over. Chill shell 30 minutes, or until firm.
• Preheat oven to 375° F.
• Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 20 minutes. Carefully remove weights or rice and foil and bake shell until golden, 8 to 10 minutes more. Cool shell in pan on a rack.
• Make dried-fruit mixture:
• In a heavy saucepan simmer water with sugar and vanilla bean, stirring occasionally, until sugar is dissolved. Halve apricots and add to syrup with prunes and cherries. Simmer mixture 10 minutes and pour through a sieve into a 2-cup glass measure (you will have about 1 2/3 cups syrup). Reserve fruit and vanilla bean.
• In a food processor purée 1/2 cup reserved fruit and 2 tablespoons syrup until smooth. Spread purée evenly over bottom of tart shell and arrange remaining fruit on top. In a cup sprinkle gelatin over cold water to soften 1 minute. In a small saucepan boil 1/2 cup remaining syrup until reduced to about 1/4 cup. Remove pan from heat and add gelatin mixture, stirring until gelatin is dissolved completely, and with a pastry brush brush glaze on fruit. Reserve remaining cup syrup for crème anglaise.
• Make crème anglaise:
• Have ready a metal bowl set in a larger bowl of ice and cold water. In a 2-quart heavy saucepan combine cream and reserved cup syrup. Split reserved vanilla bean lengthwise and scrape seeds into pan. Discard vanilla bean. Bring mixture just to a boil and remove pan from heat. In a bowl with an electric mixer beat together yolks and sugar until thick and pale. Add hot cream mixture to yolk mixture in a slow stream, whisking. Transfer mixture to cleaned pan and cook over moderate heat, stirring constantly with a wooden spoon, until slightly thickened and a thermometer registers 170° F. (Do not let custard boil.) Pour custard through a fine sieve into metal bowl set in bowl of ice water. Cool crème anglaise completely and stir in brandy. (Crème anglaise may be made 1 day ahead and chilled, its surface covered with plastic wrap.)
• Serve tart with crème anglaise.

DRIED FRUIT TART WITH WHIPPED EGG WHITES

Steps:

• Mix following ingridients with your hands:.
• 3 eggs yolks, 1 cup sugar, 3 cups margarine, 1 tablespoon sour cream,.
• 1 tablespoon oil, 3 cups flour
• Push it down on the cookie sheet(put foil underneath). Bake 15-20 min until somewhat dry. Then mix:.
• 1 cup raisins, 1 cup apricot preserve, 1 cup walnuts cut into small pieces and optional 2 Granny Smith grated apples
• Whip 3 egg whites with 0.5 cup of sugar
• Cover dough with filling and top with whipped egg whites . Bake until done 30-40 minutes at 350°F.
• When cold cut into small bite size brownie pieces.