Best 5 Dried Fruit Tart With Brandied Cr Recipes

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.

BRANDIED-FRUIT TARTLETS

Steps:

• In a medium saucepan, bring dried fruit and cider to a boil over medium-high. Reduce heat and simmer until liquid is almost absorbed, 8 minutes. Transfer fruit mixture to a food processor and pulse until finely chopped but not pasty. Transfer to a medium bowl and stir in pecans and brandy. (To store, transfer to an airtight container and refrigerate, up to 1 week.)
• Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to an 1/8-inch thickness. With a 3 1/2-inch cookie cutter, cut dough into 12 rounds, then press rounds into 12 standard muffin cups (dough should come 3/4 inch up sides). Divide fruit mixture among cups and brush edges with egg. With a 2 1/2-inch cookie cutter, cut remaining dough into 12 smaller rounds (reroll scraps if necessary). With lightly floured decorative cutters or a knife, cut out shapes from smaller rounds (or cut slits to vent). Place on tartlets, pressing lightly at edges to seal. Brush tops with egg and sprinkle with sugar. Freeze until firm, 10 minutes (or up to 1 day).
• Bake until tartlets are golden brown, 25 minutes, rotating pan halfway through. Let cool in pan, 5 minutes. Run a thin knife around each tartlet; transfer to a wire rack to cool completely.

WOVEN DRIED-FRUIT TART

Steps:

• On a lightly floured surface, roll each disk of pate brisee into a 14-inch circle, 1/8 inch thick. Place 1 circle on a parchment-lined baking sheet, and freeze until firm, about 30 minutes. Fit the other circle into an 11-inch fluted round tart pan with a removable bottom. Trim dough flush with top edge of pan. Refrigerate until ready to use.
• Make the lattice: Remove baking sheet from freezer. Using a clean ruler as a guide, cut dough circle into sixteen 1/2-inch-wide strips with a sharp knife or a fluted pastry wheel. Lay 6 strips of dough on another baking sheet in parallel lines that extend slightly past the width of the tart pan. Lay 6 more strips on top, almost perpendicular to the first strips. Starting in the center, weave 1 new strip diagonally through the existing grid, under the bottom layer of strips and over the top layer. Push diagonal strip into corner of each square (where the perpendicular and parallel strips meet) to create a tight fit. Weave a second strip 1 inch away, this time weaving over then under. Repeat weaving strips across 1/2 the tart. (If dough strips become too soft, return to freezer until firm.) Return to center, and repeat with remaining dough strips to form a star lattice pattern. Freeze until ready to use.
• Bring water, Cognac, sugar, vanilla seeds and pod, cinnamon stick, orange zest, and cloves to a boil in a medium saucepan, stirring until sugar dissolves. Add dried fruits, reduce heat, and simmer gently until fruits soften but have not broken down, about 20 minutes. Strain through a sieve into a measuring cup, and reserve fruit and liquid separately. Let both cool. Discard vanilla pod, cinnamon stick, orange zest, and cloves. (If you have more than 2 cups liquid, simmer in a small saucepan over medium-high heat until reduced; it's fine if you have slightly less than 2 cups.)
• Spread cooled fruit mixture evenly on dough in tart pan, and brush with 1/2 cup of the reserved cooking liquid. Combine yolk and cream in a small bowl, and brush some along top edges of tart. Carefully slide frozen lattice on top of tart, centering it on filling, and press edges to seal. Trim excess dough. Brush top of lattice with egg wash. Refrigerate, uncovered, until firm, about 1 hour.
• Preheat oven to 400 degrees. Bake tart for 15 minutes. Reduce heat to 375 degrees, and continue baking until crust is golden brown and filling is bubbling, about 40 minutes. (If crust browns too quickly, tent edges with foil.) Brush crust and fruit with another 1/2 cup reserved cooking liquid. Let cool in pan on a wire rack. Unmold, and serve immediately with creme fraiche on the side.

DRIED FRUIT AND ALMOND TART

Steps:

• For the fruit, combine the prunes, apricots and figs in a mixing bowl and cover with the Armagnac. Let stand for 3 hours, turning the fruit from time to time.
• Meanwhile for the crust, place the flour, sugar, salt and cinnamon in a food processor and pulse just to combine. Add the butter and pulse until the mixture resembles coarse meal. With the machine running, pour in the egg mixture. Process just until dough begins to come together. Gently press the dough together with your hands, flatten into a disk and cover with plastic wrap. Refrigerate for 30 minutes.
• Preheat oven to 350 degrees. Drain the fruit; set aside. Roll out the dough between 2 large sheets of plastic wrap and fit it into a 10-inch tart pan with a removable bottom, or a 10-inch quiche dish. For the filling, cream the butter and the confectioners' sugar with an electric mixer. Beat in the eggs one at a time. Add the vanilla. Mix in the flour and the salt. Stir in the ground almonds.
• Spread the fruit evenly over the bottom of the tart shell. Spoon the filling over the fruit. Bake until the filling is set and the crust is browned, about 40 minutes. Place on a rack to cool. Cut into wedges and serve.

DRIED-FRUIT STAR-LATTICE TART

Steps:

• On a lightly floured surface, roll disks of dough to 14-inch rounds. Place 1 round on a parchment-lined baking sheet; refrigerate or freeze until firm, 30 minutes. Fit other round into an 11-inch fluted tart pan. Trim dough flush with rim. Refrigerate or freeze until firm, 30 minutes.
• Make the lattice: Using a ruler, cut chilled round into sixteen 1/2-inch-wide strips with a sharp knife or pastry wheel. Lay 6 strips on another parchment-lined rimmed baking sheet in parallel lines slightly longer than diameter of tart pan. Lay 6 more strips on top, almost perpendicular to first strips. Starting in center, weave 1 new strip diagonally through existing grid, under bottom layer of strips and over top layer. Push diagonal strip into corner of each square (where strips meet) to create a tight fit. Weave a second strip 1 inch away, this time over, then under. Repeat weaving strips across half the tart. (If dough strips become too soft, freeze until firm.) Return to center, and repeat with remaining strips to form a 6-point star pattern. Freeze until ready to use.
• Bring the water, Cognac, sugar, vanilla seeds and pod, cinnamon, zest, and cloves to a boil in a medium saucepan, stirring until sugar dissolves. Add apricots, prunes, and cranberries; reduce heat, and simmer gently until fruit softens but has not broken down, about 20 minutes. Strain through a sieve into a measuring cup; reserve fruit and liquid separately. Let both cool. Discard vanilla pod, cinnamon stick, orange zest, and cloves. (If you have more than 2 cups liquid, simmer in a small saucepan until reduced; it's fine if you have slightly less than 2 cups.)
• Spread cooled fruit mixture evenly in tart shell, and brush with 1/2 cup reserved cooking liquid. Combine egg yolk and cream; brush along top edge of tart. Carefully slide frozen lattice on top of tart, centering over filling, and press edges to seal. Trim excess dough. Brush top of lattice with egg wash. Refrigerate, uncovered, until firm, about 1 hour.
• Preheat oven to 400°F. Transfer tart to a rimmed baking sheet. Bake 15 minutes. Reduce heat to 375°F, and bake until crust is golden brown and filling is bubbling, 40 minutes more. (If crust browns too quickly, tent with foil.) Brush tart with 1/2 cup more cooking liquid. Let cool on a wire rack. Unmold; serve with crème fraîche.