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What You Need:
(To serve 8 to 10)
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PASTRY
2 cups all-purpose flour
¼ cup sugar
2 egg yolks
1 hard-cooked egg yolk, forced through a fine sieve
½ pound (2 sticks) unsalted butter, melted and cooled
FILLING
1 envelope unflavored gelatin
1¼ cups canned fruit juice, preferably a mixture of juices drained from canned fruit
5 to 6 cups combined fresh and drained, canned fruit such as strawberries,
raspberries, orange
sections, apple wedges, canned
peach halves or slices, pitted green
plums, pear halves, pitted apricots,
pineapple slices
ALMOND COATING
1½ cups thinly sliced blanched almonds
1 egg white
1 tablespoon superfine sugar
TOPPING
1 cup chilled heavy cream
1 tablespoon confectioners' sugar
A few drops of vanilla extract
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Translate this recipe:
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| How To Cook: |
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1. For PASTRY Sift the flour and sugar into a large bowl and make a well in the center. Drop in the raw egg yolks and the sieved, cooked yolk. Mix them together with your fingertips or a large spoon. When the ingredients are well combined, mix in the melted butter a few tablespoons at a time, and continue to mix until the dough is smooth and pliable. On a lightly floured surface pat and shape the dough into a roll about 6 inches long and 2½ inches in diameter, wrap it in wax paper and refrigerate for at least 30 minutes.
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2. Preheat the oven to 325°. With a sharp knife, carefully slice the pastry roll into rounds about ¼ inch thick. Arrange the rounds in a single layer in a 9- inch springform cake pan. With your fingers, gently pat the rounds and smooth the edges so that they completely cover the bottom of the pan and no empty spaces show between them.
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3. Stand the remaining slices around the sides of the pan, pressing them down about ½ inch into the bottom layer to secure them to the base and to create a scalloped effect around the top. Refrigerate for 10 minutes, then prick the surface of the dough all over with the tines of a fork without penetrating through ro the bottom of the pan. Bake in the middle of the oven for 40 minutes, or until the pastry is firm and light brown. Transfer the pastry shell to a cake rack and let it cool completely before removing the sides of the pan.
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4. For FILLING In a heatproof measuring cup or small bowl, sprinkle the gelatin over the fruit juice. When the gelatin has softened for 2 or 3 minutes, set the cup in a small skillet of simmering water and cook over low heat, stirring constantly, until the gelatin dissolves completely. Remove the cup from the skillet and let the gelatin cool slightly.
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5. With a pastry brush, lightly coat the bottom of the pastry shell with the gelatin to seal it and let it set for about 5 minutes. Then with paper towels, patthe pieces of fruit you plan to use completely dry. Arrange the fruit on the gelatin, in decorative concentric circles, overlapping the pieces slightly to cover the bottom of the shell completely and filling the shell to within about ¼ inch of the top. The number of layers you will need depends on the size and shape of the fruit.
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6. Glaze the final layer with a thin coating of gelatin. If the gelatin becomes too thick to brush smoothly over the fruit, return it to the warm water for several minutes. Set the tart aside.
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7. For ALMOND COATING: Preheat the oven to 350°. Spread the almonds in a shallow baking pan and bake or toast, turning them frequently, for 5 minutes, or until they are light brown. With a wire whisk or a rotary or electric beater, beat the egg white until it thickens slightly. Sprinkle the sugar over it and beat until the white forms firm peaks on the beater when it is lifted out of the bowl. With a small metal spatula coat the outside of the pastry shell evenly with the meringue and press the almond slices against it to secure them. The entire outer surface should finally be covered with almonds.
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8. FOR TOPPING: Beat the cream with a whisk or a rotary or electric beater until it thickens slightly, then sprinkle with confectioners' sugar and vanilla, and continue beating until the mixture forms stiff peaks on the beater when it is lifted out of the bowl. Transfer the whipped cream to a bowl and serve it separately with the tart.
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9. To make the mixed fruit tart pastry shell,shape the dough into a 2½-inch roll, chill, then cut it into ¼-inch slices. Fit one layer of the slices into a 9-inch spring form pan, overlapping them slightly, and press the slices gently together to cover the bottom. Stand the remaining pastry slices around the edge of the pan, pressing them firmly into the corners.
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