Text 17682, 80 rader
Skriven 2011-11-12 06:43:24 av Dave Drum (1:261/38)
Ärende: SFGate 1025
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Apricot-Blueberry Tartlets
 Categories: Pastry, Fruits
      Yield: 6 servings

MMMMM---------------------------DOUGH--------------------------------
      2 c  All-purpose flour
      8 tb Sugar
      1 ts Salt
    1/2 lb Cold unsalted butter; in 32
           - pieces
      4 tb Ice water; as needed

MMMMM--------------------------FILLING-------------------------------
  1 1/2 lb Ripe apricots; pitted,
           - halved)
    1/2 c  Brown sugar
      1 pt Blueberries
           Mint sprigs; garnish

  By Janet Hazan, Examiner contributor

  Rich and buttery, this short dough makes the perfect shell
  for this luscious fruit filling. You may use a 10-inch tart
  pan instead of six 4-inch pans if you prefer, but be sure to
  weight the dough with pie weights or dry beans as it bakes
  to prevent it from puffing up.

  To make the dough: In a medium sized bowl, combine the
  flour, sugar and salt. Add the butter in small pieces. Using
  your fingers, mix the butter with the dry ingredients,
  forming a coarse meal. When the butter has been incorporated
  (when there are no longer any lumps of butter), add 3 to 4
  tablespoons of ice water, or enough to make the dough come
  together. Form into a ball, wrap in plastic wrap, and
  refrigerate for 8 hours or up to 2 days.

  Preheat oven to 350øF/175øC.

  Remove the dough from the refrigerator about 1 hour before
  you plan to use it. Divide the dough into 6 balls and
  flatten slightly. Press a ball of dough into a 4-inch tart
  pan, making an even layer on the bottom and the sides as
  well. Bring the edges up over the sides of the pan about
  1/4-inch to make a taller tart shell (the dough shrinks
  while baking). Make the remaining shells in this fashion.
  Prick the bottom and sides with a fork and bake for 10 to 12
  minutes, or until barely golden brown. Remove from the oven,
  cool to room temperature, and remove from the pans. The tart
  shells can be baked in the morning and filled just before
  serving.

  To make the filling: Remove the pits from the apricots and
  place apricots in a large non-stick saute pan. Heat over
  high heat for 5 minutes, stirring all the while. Add the
  sugar and cook for 5 minutes, or until the apricots are
  tender. Add the blueberries and cook for 2 minutes, stirring
  gently. Remove from the heat and cool to room temperature
  before filling the tart shells. Fill the shells with the
  fruit filling and serve with a sprig of mint for garnish.
  Rich and creamy, this dessert is fast and simple to prepare,
  and is very attractive served in parglasses. You may also
  serve this unfrozen, with a drizzle of creme fraiche, as a
  fruit soup.

  Serves 6

  URL: http://sfgate.com

  MM Format by Dave Drum - 19 August 2011

  Uncle Dirty Dave's Archives

MMMMM

... You can fool too many of the people too much of the time. -- James Thurber

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