Tangerine-Date Tartlets With Buttermilk Whipped Cream And Tangerine Granita
Serves: 6
Magnus Pfeffer
1 January 1970
Based on User reviews:
55
Spice
52
Sweetness
52
Sourness
42
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
2 cups
Water (boiling)1.5 cups
All-Purpose Flour2 tbsps
Sugar1 tsp
Salt2 large
Egg2 large
Egg Yolk2 tbsps
Brandy1 tsp
Coarse Kosher Salt1 cup
Buttermilk (chilled)Directions:
1
For topping: Combine 2 cups boiling water, tangerine, and dates in bowl
2
Cover; chill overnight
3
Drain dates
4
Peel each and quarter lengthwise
5
Combine 2 cups boiling water, tangerine, and dates in bowl
6
Cover; chill overnight
7
Drain dates
8
Peel each and quarter lengthwise
9
For crust: Blend flour, sugar, and salt in processor
10
Add butter and process until coarse meal forms
11
Add 3 tablespoons ice water
12
Process until dough comes together in moist clumps, adding more ice water by teaspoonfuls if dry
13
Gather into ball; flatten into disk
14
Wrap and chill at least 2 hours and up to 1 day
15
Preheat oven to 400°F
16
Roll out dough on floured surface to scant 1/8-inch thickness
17
Using small plate as guide, cut out 6-inch rounds
18
Gather dough scraps; reroll
19
Cut out additional rounds for total of 6
20
Fit each into 4-inch-diameter tart pan with removable bottom and 3/4-inch-high sides
21
Trim overhang; press dough to come 1/4 inch above top of pan sides
22
Freeze crusts in pans 10 minutes
23
Bake crusts until golden, pressing with back of fork if crusts bubble and sides begin to slide, about 20 minutes
24
Remove from oven
25
Brush hot crusts with some beaten egg white to coat
26
Cool while preparing filling
27
Reduce oven temperature to 350°F
28
Blend flour, sugar, and salt in processor
29
Add butter and process until coarse meal forms
30
Add 3 tablespoons ice water
31
Process until dough comes together in moist clumps, adding more ice water by teaspoonfuls if dry
32
Gather into ball; flatten into disk
33
Wrap and chill at least 2 hours and up to 1 day
34
Preheat oven to 400°F
35
Roll out dough on floured surface to scant 1/8-inch thickness
36
Using small plate as guide, cut out 6-inch rounds
37
Gather dough scraps; reroll
38
Cut out additional rounds for total of 6
39
Fit each into 4-inch-diameter tart pan with removable bottom and 3/4-inch-high sides
40
Trim overhang; press dough to come 1/4 inch above top of pan sides
41
Freeze crusts in pans 10 minutes
42
Bake crusts until golden, pressing with back of fork if crusts bubble and sides begin to slide, about 20 minutes
43
Remove from oven
44
Brush hot crusts with some beaten egg white to coat
45
Cool while preparing filling
46
Reduce oven temperature to 350°F
47
For filling: Cook butter in heavy small skillet over medium heat until brown, swirling occasionally, about 3 minutes
48
Cool butter slightly
49
Whisk corn syrup, eggs, yolks, sugar, tangerine juice, brandy, tangerine peel, and salt in medium bowl to blend
50
Whisk in browned butter
51
Fill prepared crusts completely with filling (some may be left over)
52
Bake tartlets until filling is set, about 25 minutes
53
Cool 15 minutes
54
Push up pan bottoms, releasing pan sides, and cool tarts completely
55
DO AHEAD Can be made 1 day ahead
56
Cover tarts; store at room temperature
57
Cook butter in heavy small skillet over medium heat until brown, swirling occasionally, about 3 minutes
58
Cool butter slightly
59
Whisk corn syrup, eggs, yolks, sugar, tangerine juice, brandy, tangerine peel, and salt in medium bowl to blend
60
Fill prepared crusts completely with filling (some may be left over)
61
Bake tartlets until filling is set, about 25 minutes
62
Cool 15 minutes
63
Push up pan bottoms, releasing pan sides, and cool tarts completely
64
DO AHEAD Can be made 1 day ahead
65
Cover tarts; store at room temperature
66
For buttermilk whipped cream: Whisk cream, buttermilk, and 2 tablespoons sugar in medium bowl until peaks form
67
Refrigerate up to 1 hour
68
Place tartlets on plates
69
Top each tartlet with 4 date quarters in sunburst pattern and dollop of buttermilk whipped cream
70
Spoon tangerine granita into 6 small cups and place alongside
71
Whisk cream, buttermilk, and 2 tablespoons sugar in medium bowl until peaks form
72
Refrigerate up to 1 hour
73
Place tartlets on plates
74
Top each tartlet with 4 date quarters in sunburst pattern and dollop of buttermilk whipped cream
75
Spoon tangerine granita into 6 small cups and place alongside
76
Whisk in browned butter