Musician's Tart
Serves: 2
Fatima Kris
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour3 tbsps
Sugar6 tbsps
Unsalted Butter (3/4 stick)1
Egg Yolk1 tsp
Vanilla Extract1.5 tbsps
Whipping Cream6 tbsps
Dark Brown Sugar (firmly packed)3 tbsps
Light Corn SyrupDirections:
1
For crust: Mix first 3 ingredients in processor
2
Add butter and cut in using on/off turns until mixture resembles coarse meal
3
Blend in yolk and vanilla using on/off turns
4
Blend in enough cream by teaspoonfuls to form dough that begins to clump together
5
Gather dough into ball; flatten into disk
6
Wrap in plastic and refrigerate 30 minutes
7
Preheat oven to 350°F
8
Roll out dough between sheets of waxed paper to 12-inch round
9
Transfer dough to 9-inch-diameter tart pan with removable bottom
10
Trim edges
11
Freeze crust 15 minutes
12
Line with foil
13
Fill with dried beans or pie weights
14
Bake until sides are set, about 10 minutes
15
Remove foil and beans; bake crust until golden, about 20 minutes more
16
Cool completely on rack
17
Mix first 3 ingredients in processor
18
Add butter and cut in using on/off turns until mixture resembles coarse meal
19
Blend in yolk and vanilla using on/off turns
20
Blend in enough cream by teaspoonfuls to form dough that begins to clump together
21
Gather dough into ball; flatten into disk
22
Wrap in plastic and refrigerate 30 minutes
23
Preheat oven to 350°F
24
Roll out dough between sheets of waxed paper to 12-inch round
25
Transfer dough to 9-inch-diameter tart pan with removable bottom
26
Trim edges
27
Freeze crust 15 minutes
28
Line with foil
29
Fill with dried beans or pie weights
30
Bake until sides are set, about 10 minutes
31
Remove foil and beans; bake crust until golden, about 20 minutes more
32
Cool completely on rack
33
For fruit filling: Combine all ingredients in heavy medium saucepan and bring to boil
34
Reduce heat and simmer 1 minute
35
Purée mixture in processor to thick paste
36
Cool completely
37
Combine all ingredients in heavy medium saucepan and bring to boil
38
Reduce heat and simmer 1 minute
39
Purée mixture in processor to thick paste
40
Cool completely
41
For nut topping: Preheat oven to 400°F
42
Cook first 3 ingredients in heavy large saucepan over low heat, stirring until sugar dissolves
43
Increase heat and bring to boil
44
Boil vigorously 1 minute
45
Remove from heat
46
Add nuts and cream
47
Spread fruit filling in crust; smooth top
48
Set tart on cookie sheet
49
Spoon nut topping over
50
Bake until filling bubbles, about 20 minutes
51
Transfer tart to rack and cool 10 minutes
52
Using oven mitts, loosen tart pan sides but do not remove
53
Cool tart completely in pan
54
(Can be prepared 1 day ahead
55
Cover and let stand at room temperature
56
) Remove pan sides
57
Cut tart into wedges
58
Preheat oven to 400°F
59
Cook first 3 ingredients in heavy large saucepan over low heat, stirring until sugar dissolves
60
Increase heat and bring to boil
61
Boil vigorously 1 minute
62
Remove from heat
63
Add nuts and cream
64
Spread fruit filling in crust; smooth top
65
Set tart on cookie sheet
66
Spoon nut topping over
67
Bake until filling bubbles, about 20 minutes
68
Transfer tart to rack and cool 10 minutes
69
Using oven mitts, loosen tart pan sides but do not remove
70
Cool tart completely in pan
71
(Can be prepared 1 day ahead
72
Cover and let stand at room temperature
73
) Remove pan sides
74
Cut tart into wedges