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--- recipes:fresh_fruit_amaretto_tart [2017/01/04 12:56] – jmarcos
+++ recipes:fresh_fruit_amaretto_tart [2017/01/04 14:56] (current) – jmarcos
@@ Line 1: / Line 1: @@
+{{ :recipes:fruit_tart.jpg?200|}}
+====== Fresh Fruit Amaretto Tart ======
+/* Description */
+From [[recipes:notes:jennivine_restaurant]]
+<WRAP right>{(rater>id=100|name=recipes:fresh_fruit_amaretto_tart|type=rate|headline=off)}</WRAP>
+|**Preheat:** 400°|**Yield:** 8 servings||
+|**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:00|
+====== Ingredients ======
+**Crust**
+  * 1 1/2 cups All-Purpose Flour
+  * 1/4 cup Sugar
+  * 1 Egg
+  * 5 oz. Sweet Butter
+  * pinch of Salt
+**Filling**
+  * 7 Egg Yolks
+  * 2 cups Milk
+  * 1/2 cup Flour
+  * 1 tsp Vanilla Extract
+  * 1 Tbsp Amaretto
+  * 2/3 cup Sugar
+**Topping**
+  * Fresh Fruit
+  * Apricot Preserves (optional)
+  * Brandy (optional)
+====== Directions ======
+**Crust**
+  - Mix all ingredients until well combined. Knead dough a bit, but not too much.  Wrap with saran wrap and chill in fridge.
+  - Roll the dough out, place into pan and prick the dough with a fork.  Cut a piece of parchment paper the size of the pan and cover the dough with it and pie weights (can use dried beans as well).
+  - Bake for 35 minutes at 400. Remove the weights and parchment paper and bake 5 minutes more until a nice golden brown.
+**Filling**
+  - Mix yolks , sugar and vanilla until it forms a ribbon.  Add the flour and mix well.
+  - While doing this, boil the milk and gradually add it to the mixture and mix well.
+  - Pour the mixture back into the pot and let it boil, stirring constantly with a whisk.  Make sure to get the bottom and the sides so that it doesn't scorch. Cook until a custard is formed.
+  - Pour into bowl and let cool slightly. Brush it will a thin layer of melted butter to avoid a skin forming (or press a layer of saran wrap onto the surface), and refrigerate until cool.
+**Assembly**
+  - Whisk in Amaretto into the filling until filling is like heavy mashed potatoes.  Add cream if too thick.
+  - Pour filling into pie shell and smooth over.
+  - Garnish with fruit and serve.
+  - If making ahead, heat apricot preserves and brush over fruit to form thin glaze, which will keep fruit looking fresh.  Can add a touch of brandy to the preserves.
+====== Notes ======
+  * If making soufflé, make the filling, whip and fold in egg whites and bake.
+/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
+/*
+====== Nutrition ======
+|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
+|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
+|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
+*/
+{{tag>Recipes Dessert/Pie Jennivine }}
+/* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line,
+replacing the "TagsNeeded" tag and separated by spaces. */
+/*
+---Recipe Types---
+Appetizer
+Beverage
+Beverage/Cocktail
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+---Recipe Cuisines---
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+---Recipe Sources---
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+---Recipe Ratings---
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+*/
+~~DISCUSSION~~