Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/4 cup milk
- 1/2 cup apricot jam
- 2 cups mixed fresh fruit (such as strawberries, blueberries, kiwi, and mango), sliced or diced
- 1 tablespoon lemon juice
- 1 tablespoon honey
Special equipment needed:
- 9-inch tart pan with removable bottom
- Piping bag with a small round tip
- Pastry brush
Step-by-step instructions:
a. In a large mixing bowl, combine the flour and sugar. Add the cold butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
b. Add the egg yolk and milk, and mix until the dough comes together.
c. Turn the dough out onto a lightly floured surface and knead briefly until smooth. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
d. Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to a thickness of about 1/4 inch. Transfer the dough to the tart pan and press it into the bottom and sides. Trim off any excess dough.
e. Prick the bottom of the crust with a fork and bake for 15-20 minutes, or until lightly golden. Let cool completely.
f. In a small saucepan, heat the apricot jam over low heat until melted. Brush the jam over the bottom of the cooled crust.
g. Arrange the sliced or diced fruit over the jam in a decorative pattern.
h. In a small bowl, whisk together the lemon juice and honey. Use a pastry brush to lightly brush the mixture over the fruit.
i. Fill the piping bag with any remaining apricot jam and pipe small dots around the edge of the tart.
j. Refrigerate the tart for at least 30 minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 20 minutes
5. Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 280
Total fat: 12g
Saturated fat: 7g
Cholesterol: 60mg
Sodium: 10mg
Total carbohydrates: 40g
Dietary fiber: 2g
Sugars: 22g
Protein: 3g
Substitutions for ingredients:
- Use any type of fruit you prefer, such as peaches, raspberries, or blackberries.
- Use any type of jam you prefer, such as raspberry or strawberry.
Variations:
- Add a layer of pastry cream or whipped cream before arranging the fruit.
- Add a sprinkle of chopped nuts or coconut over the fruit.
- Use a different type of crust, such as a graham cracker crust or a shortbread crust.
Tips and tricks:
- Make sure the butter is cold when making the crust, as this will help create a flaky texture.
- Use a sharp knife or a mandoline to slice the fruit evenly.
- Brushing the fruit with lemon juice and honey will help prevent it from browning.
Storage instructions:
Store the tart in the refrigerator for up to 2 days.
Reheating instructions:
Serve the tart cold.
Presentation ideas:
Serve the tart on a decorative platter or cake stand.
Garnishes:
Add a sprig of fresh mint or a dusting of powdered sugar over the top of the tart.
Pairings:
Serve the tart with a cup of hot tea or coffee.
Suggested side dishes:
Serve the tart with a side of vanilla ice cream or whipped cream.
Troubleshooting advice:
- If the crust is too crumbly, add a little more milk to help it come together.
- If the fruit is too juicy, blot it with a paper towel before arranging it on the tart.
Food safety advice:
Make sure to wash the fruit thoroughly before slicing and using.
Food history:
Fruit tarts have been a popular dessert in Europe for centuries, with variations found in many different countries.
Flavor profiles:
The Pannarello Fruit Tart is sweet and fruity, with a buttery and flaky crust.
Serving suggestions:
Serve the tart as a dessert after a meal or as a sweet treat with afternoon tea.
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Region: Italian