alton_lust (alton_lust) wrote,


Hi, you may notice my typing is 100% better? I'm on an actual keyboard and not a device with a teeny screen and hideous touch typing. Whose stupid idea was touch typing? Grr!
Since I am able to type I thought I'd deliver the long promised recipe for Dried Fruit Tart and Cardamon Custard Sauce.

Cardamon Custard Sauce
3 whole cardamon pods, crushed
2 C Half and Half
4 egg yolks, at room temp
3 Tbs granulated sugar
¼ tsp pure vanilla extract

In heavy medium saucepan over medium high heat bring cardamon pods and half & half to a boil. Meanwhile in medium bowl whisk together egg yolks and sugar until smooth, pale yellow and thick, about 1 minute. Slooowly whisk boiling cream into egg mixture until blended, then pour the mixture back into saucepan and cook over medium-high heat, whisking constantly,until the sauce thickens and covers the back of a spoon, 6 to 10 minutes. Strain through fine-mesh sieve into clean container. Stir in vanilla. Serve warm or chilled.

The trick is to make custard and not an omelet.

Rustic Dried Fruit Tart

¾ C (4 oz*) coarsely chopped mixed dried fruit, loosely packed (see Note)
½ C dried cranberries
2 Tbl golden raisins
2 thick slices bacon coarsely chopped
2 Tbl firmly packed dark or light brown sugar
1 tsp grated lemon zest
1 tsp grated orange zest
½ tsp ground nutmeg
½ tsp ground allspice
2 or 3 Tbl brandy
½ cup fresh orange juice

In a 1 quart saucepan combine ingredients and bring to simmer over medium heat. Simmer, stirring frequently, until the liquid is reduced and thickened but the mixture is still moist and juicy. 3 to 4 minutes. Let cool.

Preheat oven to 375F. Spread parchment paper on baking sheet.

Roll dough on board into a 12 inch circle. Spread filling on dough leaving a 1 ½ inch border. With moistened fingers, fold the uncovered dough up and over the filling to create pleats. Lightly pressed pleats together. With pastry brush moisten the edges of crust with water and then sprinkle with granulated sugar.

Bake until crust is golden, about 30 minutes. (If fruit begins to brown cover with tin foil.) Slip parchment paper and tart onto rack to cool. Serve warm with custard sauce or ganache.

Note: quality of dried fruit is important. Look for unsulfured. If you can't find it use the prepackaged mixed dried fruit from supermarket. A premium brand 8 oz package typically has pitted prunes, dried apples, apricots, peaches and pears.

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