Pie Dough
1 8 inch or 9-inch tart ring
-or false
; bottom tart pan
Cookie sheet
Parchment paper or aluminum
-foil
1 pk Uncooked navy; pinto or
-similar
; bean, up to 2 pks
1 Thin slice plain vanilla
-cake same
; size as tart pan optional
1/2 c Heavy cream
Pastry cream
Fresh fruit of your choice
Garnish: Apricot/Grand
-Marnier Glaze; See recipe
Make shell from pie dough to fit ring or tart pan. Be sure to use pie dough
that has been completely chilled. IT MUST BE COLD! Chill shell after it has
been formed before cooking. To cook shell, line cold raw shell with
parchment paper or aluminum circle that is cut 2 inches in diameter larger
than ring or pan. Fill lined shell to the brim with raw beans. Bake shell
at 375 for approximately 30 minutes or until light brown. Let shell cool
with beans still in place. While shell is cooking, prepare the cream
filling: Whip heavy cream until stiff. Add chilled pastry cream to the
whipped cream to taste. Refrigerate until ready to use.
Assembly:
Remove beans from thoroughly cooled shell. Save the beans! They can be used
over and over as weights. Remove cooked shell from ring or pan and place on
serving platter. Fill shell with cream mixture. Place thin slice of plain
cake on top of cream. This will help prevent heavy fruit from sinking into
the pastry cream if the tart is made hours in advance. Arrange fruit on top
of cake in a design of your taste. Garnish with Glaze.
Busted and entered for you by: Bill Webster
CHEF DU JOUR MADELINE LANCIANI SHOW #DJ9176
Yields
1 servings