Tuesday, November 23, 2010

Pomegranate Glazed Peach Custard Tart

     Make a pate brisee or buy a pie crust dough pre made at a grocer.
     Pate Brisee Recipe:  Place about 1 cup of flour into a mixing bowl.
     Add 1/2 teaspoon of sea salt.
     Add 3/4 tablespoon of sugar.
     Rice the flour by adding a few drops of ice water at a time while stirring with a whisk.  (The flour should look like grains of rice.)
     Cut 1 1/2 ounces of unsalted butter into pea size pieces and drop them in a bowl of ice water.
     Gently add a few pieces of the chilled hard butter at a time to the riced flour.
     Work the dough lightly with your fingers and for a minimal period of time leaving exposed small pieces of butter.
     Chill the dough till it becomes very firm.
     Roll the pate brisee into a thin sheet on a floured counter top.
     Drape the dough sheet over the tart ring mold.
     Press the dough in place gently, then trim the edges.
     Pomegranate Glaze Recipe:  Cook 1 cup of sugar and 2 cups of water together over medium high heat.
     Reduce the liquid, till it turns an amber color.
     Add 1 handful of fresh pomegranate fruit.
     (The sugar will sieze the fruit and stop cooking.)
     Add a splash of brandy.
     Add a splash of apple cider vinegar.
     Add a splash of water.
     Reduce the sauce till a thin glaze is formed.
     The glaze should be able to coat the back of a spoon. 
     Strain the glaze through a fine mesh strainer into a small bowl and set it aside.
     Creme Patissiere (Pastry Cream) Recipe:  Heat 1 cup of cream in a sauce pot over medium/medium low heat.
     1 teaspoon of fresh orange zest.
     Add 1 pinch of nutmeg.
     Add 1 tablespoon of sugar.
     Stir the ingredients together.
     Mix 2 egg yokes with 1/2 cup of cold cream together in a small bowl.
     Strain the hot cream mixture through a fine mesh strainer into a bowl, to remove the orange zest pieces.
     Slowly pour the hot cream mixture into the cold egg yoke and cream mix while constantly stirring with a whisk.
     Return the cream sauce to the sauce pot.
     Place the sauce pot over medium low heat.
     Constantly stir with a whisk, till the pudding thickens.
     (You can add a little bit of a light slurry of corn starch and water if the pastry cream is not thick enough. Be sure to constantly stir while adding the slurry, if it is necessary.)
     When the pastry cream thickens to a medium thick pudding consistency, remove it from the heat and set it aside to cool.
     Tart Recipe:  Spoon and spread a little bit of the pastry cream on the tart shell pie dough in the ring mold.
     Arrange some peeled sliced fresh peaches on top of the pastry cream in the tart ring mold.
     Spoon a little bit of the pomegranate glaze over the peach slices in the tart ring mold.
     Dust the tart with a little bit of sugar.
     Bake the tart in a 350 degree oven till the crust turns golden brown.
     Let the tart cool to room temperature and gently remove the tart ring mold.
     This is a very delicious French tart!  The flavors are incredibly good.  The eye appeal of a fresh, home made, real French pastry creme tart is mouth watering.  The glaze is like a pomegranate gastrique and it is full of flavor.  This is fine tasting pastry! ...  Shawna

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