Rustic Fruit Tart
Serves: 5
Lilian Bahringer
1 January 1970
Based on User reviews:
45
Spice
45
Sweetness
44
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Golden Raisins1 cup
All-Purpose Flour4 tbsps
Unsalted Butter (cubed)2 tbsps
Sugar1 cup
Almond Paste1 tbsp
Ground Cinnamon12
Whole Cloves1 cup
Honey1 cup
BrandyDirections:
1
Watch how to make this recipe
2
For the raisins: In a small bowl, soak the raisins in the Mulled Wine for 1 hour
3
For the dough: In a large bowl, add the all-purpose flour, butter, sugar and salt
4
Using a pastry cutter, mix the ingredients until the mixture resembles coarse crumbs
5
Use just enough cold water, about 2 tablespoons, to bring the mixture together
6
Form a disk with the dough and wrap it in plastic wrap
7
Refrigerate for 1 hour
8
Preheat the oven to 450 degrees F
9
Line a baking sheet with parchment paper
10
On a clean surface, roll the dough to a large circle roughly 12 inches in diameter
11
Transfer the dough to the prepared baking sheet
12
For the tart: Spread the pears in the center of the dough, leaving a 3-inch border on the outside
13
Remove the raisins from the wine and put on top of the pears
14
In a small bowl, mix together the almond flour, almond paste, butter, cinnamon, salt and orange juice
15
Sprinkle the mixture over the pears and raisins
16
Fold over the edges of the dough to encircle the pears
17
Bake until the pears are tender, about 20 minutes
18
Serve warm with vanilla ice cream
19
Begin by placing the cloves, peppercorns, cinnamon and star anise into a large piece of cheesecloth
20
Make a pouch and tie it with kitchen twine
21
In a large nonreactive pot over medium heat, add the wine, honey, lemon zest and juice, orange zest and juice and the cheesecloth of spices and bring to a simmer (be sure not to bring to a boil)
22
Simmer for 30 minutes, and then add the brandy