Tart with Cream
recipe was contributed by Shirley Cline.
was a great inspiration when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risotto over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
is a Tuscan recipe and easy to make."
Pinch of slat
5 Tblsp chilled unsalted butter
3 Tblsp ice water
6 oz dried figs, stems removed
2 oz dried apricots
2 Tblsp Marsala wine
1 Tblsp grappa or cognac
1 Tblsp honey
1/4 cup Créme Frâiche or whipping cream
2 large fresh figs for garnish
together flour and salt.
in butter until mixture resembles coarse crumbs.
ice water and toss with a fork until mixture begins
to come together.
form it into a smooth ball, wrap in waxed paper and
chill for 15 minutes.
a saucepan combine figs, apricots, Marsala, grappa
(or cognac), honey and 2 tablespons of water.
to a boil, reduce heat to maintain a simmer.
for 15 minutes to soften the fruit.
out dough on a lightly floured surface to a round
1/8 inch thick.
to 10 inch tart pan and press dough onto the bottom
well all over with fork.
surface with foil and weight with beans.
for 10 minutes then remove foil and beans and bake
until golden and crisp, another 12 - 15 minutes.
tart shell on a rack.
cooled fruit mixture into food processor or blender
and blend until smooth.
whip the Créme Frâiche or whipping cream.
puréed fruit in cooled tart shell.
a thin layer of cream over the puree.
fresh figs into thin wedges and arrange attractively
on top of the tart (I usually put the slices upside
down in each corner).
you wish to make your own Créme Frâiche you will need:
cup heavy whipping cream
1 Tblsp. buttermilk.
cream and buttermilk in a clean glass jar with a lid.
Shake well. Set aside at room temp until thickened
which takes about 24 - 48 hours. It will keep refrigerated
for up to one week. Makes about 1 cup.
one 10 inch tart
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