Dried Fruit Tart With Whipped Egg Whites Recipes

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.

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.

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.

Steps:

• Set the oven at 400°F/200°C/Gas 6. Put the figs and raisins into a mixing bowl, pour over the Marsala and leave to stand for forty-five minutes, stirring occasionally.
• Make the pastry:
• Cut the cold butter into small cubes and rub into the flour, either with your fingertips or using a food processor. Work until you have what looks like coarse, fresh breadcrumbs. Stir in the sugar.
• Add the egg yolks to the butter and flour. Mix together until you have a soft dough, then turn out on to a floured board and knead briefly, for just a minute. Shape the dough into a smooth, fat cylinder. Wrap it in greaseproof paper or clingfilm and leave to rest in the fridge for thirty minutes.
• Make the caramel:
• Place the Tatin mould or a frying pan over a moderate heat. (If you will be baking the tart in a cake tin, use a frying pan to make the caramel, otherwise you will damage your tin.) Add the Marsala from the dried fruit, leaving the fruit behind in the bowl, then add the sugar. Bring to the boil and leave to form a thin caramel. If you are using a Tatin mould, remove from the heat. If you are using a cake tin, pour the caramel from the frying pan into the tin.
• Assemble the tart:
• Cut the butter into small cubes and scatter it over the caramel. Place the plumped-up figs on the base of the tin in a single layer (neatly or not, as you wish), then scatter over the raisins, pushing them into any gaps.
• Roll out the pastry a little larger than the Tatin mould or cake tin. With the help of the rolling pin-it is very fragile-lift the pastry into the mould or tin, pressing it gently into place over the figs. Tuck in any overhanging pastry.
• Bake in the preheated oven for about thirty minutes, until the pastry is golden. Remove from the oven and leave to settle for ten to fifteen minutes. Place a large serving plate on top of the tart, then, using oven gloves, hold the tin and plate firmly and carefully turn them over, leaving the tart to slide out on to the plate. Serve warm with cream, ice cream or crème fraîche.

Steps:

• For Crust:
• Combine 1 1/4 cups all purpose flour, 2 tablespoons sugar, 1/2 teaspoon grated lime peel and 1/4 teaspoon salt in large bowl. Add 1/2 cup chilled unsalted butter and cut in, using fingers or pastry cutter, until mixture resembles coarse meal. Beat 1 large egg yolk with 1 tablespoon water in small bowl until blended. Pour over flour mixture. Stir with fork until mixture forms moist clumps. Gather dough into ball; flatten into disk. Wrap dough in plastic and refrigerate until firm, about 30 minutes.
• Roll dough out on lightly floured surface to 13-inch round. Roll up dough on rolling pin and transfer to 11-inch-diameter tart pan with removable bottom. Press dough into pan; trim edges. Freeze until very firm, about 1 hour. (Can be prepared 3 days ahead. Cover with plastic wrap and keep frozen.)
• Preheat oven to 400°F. Line frozen crust with aluminum foil. Fill crust with dried beans or pie weights. Bake until crust is set on edges, about 12 minutes. Remove beans and foil from crust. Continue baking until crust is golden in center, about 14 minutes. Transfer crust to rack and cool completely. (Can be prepared 1 day ahead. Cover with plastic wrap and let stand at room temperature.)
• For Filling:
• Combine 1 1/4 cups plus 2 tablespoons sugar, 1 cup whipping cream and 1/2 cup dry white wine in heavy medium saucepan. Whisk in 3 eggs, 2 large egg yolks and 1 tablespoon grated lime peel. Place 1 tablespoon cornstarch in small bowl. Gradually whisk in 3/4 cup fresh lime juice. Add to mixture in saucepan. Stir over medium-high until mixture comes to boil. Continue to boil 1 minute, stirring constantly. Transfer mixture to medium bowl. Cool mixture completely. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Beat remaining egg into filling. Pour filling into crust. Bake until filling is set and begins to bubble around edge, about 40 minutes. Cool completely. Refrigerate until well chilled, about 6 hours. (Can be prepared 1 day ahead. Cover with plastic wrap and keep refrigerated.)
• For Meringue:
• Preheat oven to 400°F. Combine 1/4 cup water and vanilla bean in heavy small saucepan. Gently simmer until vanilla bean is tender, about 1 minute. Remove vanilla bean from water and split lengthwise. Scrape seeds from bean into water; return bean to water. Add 1/4 cup sugar to water and stir over medium heat until sugar dissolves. Increase heat and boil until mixture is thick and syrupy, about 3 minutes. Remove vanilla bean from saucepan.
• Meanwhile, using electric mixer, beat 3 large egg whites, in large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar and beat mixture until medium peaks form.
• Gradually beat boiling syrup into egg whites. Continue beating until stiff peaks form. Using rubber spatula, transfer meringue to pastry bag fitted with large plain or star tip. Pipe meringue atop tart in diagonal lattice design, spacing lines of meringue about 2 inches apart. Bake until meringue is golden brown, about 7 minutes. Cool completely. (Can be prepared up to 4 hours ahead; refrigerate uncovered.)
• For Berry Topping:
• Combine 2 tablespoons crème de cassis, 2 tablespoons sugar and 1/2 teaspoon grated lime peel in small saucepan. Boil mixture until sugar dissolves and mixture is syrupy, stirring constantly, about 1 minute. Cool slightly. Place berries in bowl. Pour crème de cassis mixture over. Toss to coat berries. Spoon coated berries decoratively among lattice openings. Garnish tart with mint leaves if desired.