Feijoa Tart
Source of Recipe
Lois Cox of Westlake Village, Ca
List of Ingredients
PASTRY CRUST (9-inch tart)
1 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon shortening
6 tablespoons cold butter, cut up
2 tablespoons ice water (2 to 3 tablespoons)
PASTRY CREAM
1 1/2 cups milk
3 large egg yolks
2/3 cup granulated sugar
3 tablespoons cornstarch
3 teaspoons fruit-flavor liqueur
1 1/2 teaspoons vanilla extract
TOPPING
20 feijoas, good sized *see notes
3 tablespoons feijoa preserves
1 teaspoon fruit-flavor liqueurRecipe
PASTRY CRUST:
In large bowl, mix flour and salt. With pastry blender, cut in shortening and butter until mixture resembles coarse crumbs.
Sprinkle in 2 to 3 tablespoons ice water, a tablespoon at a time. Mix lightly with fork after each addition, until dough is just moist enough to hold together.
Shape dough into a ball, wrap in plastic wrap and refrigerate 30 minutes, or overnight. (If chilled overnight, let stand at room temperature 30 minutes before rolling).
Preheat oven to 425ºF. On lightly floured surface, with floured rolling pin, roll dough into an 11-inch round. Use to line 9 × 1-inch round tart pan with removable bottom. Fold overhang in and press against side of tart pan (helps provide extra support for sides) to form rim 1/8 inch above pan edge. Or, if you prefer, make the rim level with top edge of pan.
Line tart shell with aluminum foil or parchment paper; fill with pie weights. Bake 15 minutes. Remove foil with weights; bake 5 to 7 minutes longer, until golden. (If crust puffs during baking, press it against tart pan with back of spoon.) Cool completely on rack.
PASTRY CREAM:
In 3-quart saucepan, heat milk to boiling over medium-high heat. In medium bowl, whisk egg yolks with granulated sugar until smooth; whisk in cornstarch. Gradually whisk hot milk into yolk mixture. Return to saucepan. Cook, whisking constantly, until mixture thickens and boils. Reduce heat to low and cook, whisking, 2 minutes.
Remove from heat; stir in liqueur and vanilla. Pour into clean bowl; press plastic wrap directly onto surface to prevent skin from forming. Refrigerate at least 2 hours, until cold.
FINAL ASSEMBLY:
Whisk pastry cream until smooth (use fork to mix if too stiff). Spread evenly in tart shell.
Cut a thin slice off end of each feijoa to remove blossom end. Cut feijoas in half lengthwise. Using a teaspoon (or fruit spoon) scoop out each half as neatly as possible, and lay flat sides down on a plate or piece of wax paper. Choose the largest halves (all about the same size) and place each one, flat side down, on top of the cream in a circle around the outer circumference of the tart, so that the flat end is against the crust, and the pointed end is towards the center. When the outer circle is complete, continue making concentric circles in the same manner, until the cream is covered. Smaller halves can be used in the second and third circles and center if the feijoas are different sizes.
Heat the preserves in a small saucepan over low heat, or in a small bowl in microwave, until soft and "melted". Remove from heat and stir in liqueur. Spoon over entire surface of the tart. Refrigerate until ready to serve. Before serving, remove side of pan and place tart on serving plate. (The side could be removed before filling the tart, but leaving it on provides extra protection while you work!)
NOTES:
Any light color fruit liqueur, such as orange, or apple-flavored, can be used (or Courvoisier). I used Mango liqueur.
If you do not have feijoa preserves, any light color jam or preserves can be used (apricot, peach, apple, etc).
If you do not have feijoas, you can substitute apricots or loquats.
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