Fresh Fruit Amaretto Tart
From Jennivine Restaurant
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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.
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