[xrr rating=5/5]
This is a fine example of Less is More. Really simple, really tasty.
Servings : Makes 2 small tarts
Preparation Time : 20 Minutes
Cooking Time : 45 – 60 Minutes
Equipment: traditional metal cookie sheet covered with parchment paper
INGREDIENTS:
1 cup Flour
1/4 teaspoon kosher salt
1/2 tablespoon granulated sugar
6 tablespoons cold unsalted butter, diced
1/4 cup cold water
APPLE Topping:
2 granny smith apples
1/4 cup sugar
2 tablespoons unsalted butter
1/3 cup warm apricot jam
1 tablespoon pear liqueur
NECTARINE and PLUM topping:
2 nectarines
2 plums
1/4 cup sugar
2 tablespoons unsalted butter
1/3 cup warm apricot jam
1 tablespoon Grand Marnier liqueur
PREPARATION:
- Mix the flour, salt and sugar in a mixer bowl, with a paddle attachment.
- Add the butter, and mix until small crumbs form.
- add water and mix only until combined
- On a floured surface knead quickly into a ball.
- Wrap ball in plastic and refrigerate for at least an hour.
- Preheat oven to 400°F and line the cookie sheet with parchment paper
- Roll dough into two rectangles, each approximately 6 x 10”, and space them on the pan.
- For APPLE topping:
Peel, core, and slice thinly. Fan an apple on each rectangle. Sprinkle with sugar, and dot with butter.
For NECTARINE and PLUM topping
Cut in halves, remove pits, cut thinly. Neatly alternate Nectarine and Plum slices on the dough. Sprinkle with sugar, and dot with butter. - Bake for 45-60 minutes until the pastry is browned, and the fruit edges start to brown. Rotate pan after 25 minutes.
- Heat jam, and strain through a seeve.
- Add liqueur.
- Brush on fruits and pastry.
- Serve warm or at room temparture
NOTES:
The fruit juices will probably burn in the pan, and form crystals. It might be easier to clean up if the pan is covered with aluminum foil.