http___www.jednostavno.hr_tart-od-marelica__1.xml
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Fine Cooking is my favourite food magazine and this tart, from the August/September 2005 issue, has captured my heart. I’ve made it four times in the past week alone! Each time I’ve made a different version, but the apricot/raspberry is my favourite. I hope it captures your hearts as it has mine. Wishing all of you the very best of weekends (and an especially good long weekend for my Canadian friends)! Ciao! Apricot/Raspberry Rustic Tart Adapted from the August/September 2005 issue of Fine Cooking. For the tart dough: - 1-1/2 cups unbleached all-purpose flour - 2-1/2 teaspoons sugar - 1/2 teaspoon salt - 6 ounces cold, unsalted butter cut into small pieces - 1 large egg yolk - 3 tablespoons milk - In the bowl of a stand mixer, combine the flour, sugar and salt. - Add the butter pieces all at once and mix on low speed for a minute or two, or until the butter breaks up into tiny pieces and the flour becomes crumbly. - In a little bowl, combine the egg yolk and the milk and whisk. - Pour the liquid into the flour mixture all at once. Mix on low speed until a ball of dough forms around the paddle. - Remove the dough and transfer to a well-floured work surface. Knead a few times until you form a ball. Flatten into a disk, wrap in plastic and refrigerate for at least 20 minutes. - After 20 minutes, roll the dough out on a well-floured surface. Have extra flour available in case you need it. Roll the dough into a circle that’s about 12 or 13 inches wide in diameter. - Transfer to a baking sheet lined with parchment paper and refrigerate while you prepare the filling. For the tart: - 3 cups of apricots, washed, dried, pitted and thinly sliced - 1 tablespoon lemon juice - 1 cup raspberries - 1/4 cup plus 2 tablespoons sugar - 1-1/2 tablespoons all-purpose flour - 1/4 teaspoon salt - 1/2 teaspoon cinnamon - 1 teaspoon grated orange zest - 1 teaspoon vanilla extract - Place the sliced apricots in a bowl and sprinkle with the lemon juice (the lemon juice will help stop the apricots from turning brown). Add the raspberries. - Add the sugar, flour, salt, cinnamon, orange zest and extract all at once. Mix well (but carefully so as not to break or bruise the fruit). Let rest for 10 minutes. - While the filling is resting, preheat the oven to 350 degrees F. and remove the tart dough from the refrigerator to soften a bit. - Once you can handle the dough (if it’s too hard it will break), pile the fruit filling in the centre of the circle of dough. Spread it carefully being sure to leave a 2 to 3-inch border all the way around. - Starting at one point, begin folding the border of dough up over the filling. As you go along, fold the dough over itself so that you’re creating pleats of dough. - Once you’ve completed the border, beat an egg in a small dish and brush the egg over the border of dough. Sprinkle with 2 or 3 teaspoons of sugar. This will give the dough a golden, crunchy look and texture. - Bake for 50 minutes to an hour or until the dough is golden and the filling is bubbly. - Place your tart on a wire rack to cool. Serve warm or at room temperature. - Enjoy! Note: The tart will serve 6 to 8 people. I like to serve it with ice cream or with a dollop of creme fraiche. You can use any combination of fruit as long as it all comes to 4 cups. I’ve also made it with 3 cups of apricots and 1 cup of blueberries. But you can also try it with peaches, plums, blackberries or whatever summer fruit you like. Just remember to always use 4 cups of fruit. Technorati tags: apricots, raspberries, tarts, fine cooking magazine
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Ovo je idealan desert za ljetne dane koji osim pomalo rustikalnog izgleda i voćnog okusa ima nisku kalorijsku vrijednost. Za: 8 porcija Priprema: 30 minuta Hlađenje: 30 minuta Vrijeme pečenja: 40 minuta na 190°C Napomena: Po želji možete koristiti i druge vrste voća. Bilo svježe ili smrznuto, koje naravno treba odlediti prije upotrebe. Sastojci: Tjesto: - 3/4 šalice brašna - 1/3 šalice kukuruznog brašna - 2 žlice šećera - 1 žličica praška za pecivo - prstohvat soli - 3 žlice maslaca ili margarina - 4 žlice nemasnog mlijeka Punjenje: - 1/3 šalice šećera - 3 žlice brašna - 1/4 žličice muškatnog oraščića ili cimeta - 3 šalice očišćenih i narezanih marelica - 1 žlica soka od limuna - 2 žličice ne masnog mlijeka Priprema: Namastite i lagano pobrašnite pleh za pečenje. Izrada tjesta ili kore: U srednje velikoj zdjeli pomiješajte obično i kukuruzno brašno, šećer, prašak za pecivo i sol. Dodajte maslac ili margarin koji ste prethodno sitno nasjeckali te sve poškropite s jednom žlicom hladnog ne masnog mlijeka. Lagano pomiješajte sastojke pomoću vilice. Postepeno dodajte preostalo mlijeko. Na lagano pobrašnjanoj površini izradite tjesto taman toliko da se stvori kompaktna masa koju zatim oblikujete u kuglu. Razvaljajte tjesto na debljinu ne veću od pola centimetra te je stavite na prethodno pripremljeni pleh za pečenje. Priprema nadjeva: U posudi pomiješajte šećer, brašno te muškatni oraščić ili cimet. Dodajte marelice (ili voće po želji poput breskvi) i sok od limuna. Gotovi nadjev nanesite na pripremljeno tjesto, ostavljajući par centimetara slobodno od ruba. Preklopite rubove tjesta preko nadjeva te ih premažite s malo mlijeka. Tart je potrebno peći oko 40 minuta na temperaturi od 190°C odnosno dok kora ne poprimi zlatnu boju, a na punjenju se ne počnu pojavljivati mjehurići. Ako vam se učini da punjenje još nije gotovo, a kora je već poprimila željenu boju, uzmite aluminijsku foliju te njome zaštitite rubove kako nebi izgorli dok nadjev ne bude gotov. Prije nego počnete uživati u slasnom zalogaju ostavite tart da se ohladi oko 30 minuta. Foto:© Stockfresh.com/lidante