Nougat tart from tours

1 22cm_tart

Ingredients

Quantity Ingredient
¾ cup Shortcrust pastry flour
Butter; for greasing
1½ ounce Glace cherries
1½ ounce Candied orange peel
1½ ounce Candied angelica
2⅔ ounce Apricot jam
4 Egg whites
¼ cup Sugar
⅓ cup Ground almonds; mixed with
¼ cup Icing sugar
1 cup Rum
1 1/16 ounce Icing sugar French Country Cooking The Roux Brothers PAPERMAC 1992 ISBN 0-333-57670-5 Typed by Rene Gagnaux

Directions

FILLING

MACERATE

DUSTING

QUELLE

Tarte de Tours au nougat.

(For a flan ring, about 22 cm / 9 in diameter, 2 cm / ¾ in deep) The candied fruits: cut into small dice and place in a saucepan with the rum. Warm slightly to speed up the maceration and leave to macerate.

The pastry case: on a lightly floured marble or wooden surface, roll out the pastry as thinly as possible. Grease the flan ring, stand it on a baking sheet and line with the pastry. Pinch up the edges of the pastry to make an attractive, even frill. Refrigerate for 30 minutes.

15 minutes before you take the pastry case out of the fridge, preheat the oven to 200 oC (400 oF).

Prick the bottom of the pastry case with the point of a knife or a fork, line it with greaseproof paper or foil, fill with baking beans and bake blind in the preheated oven for about 15 minutes. Leave to cool slightly, then remove the beans with a spoon and lift out carefully the paper or foil.

Reduce the oven temperature to 180 oc (350 oF).

Put the apricot jam in a saucepan and heat until reduced by one-quarter. Immediately brush the glaze over the bottom of the pastry case. Spread the candied fruits as evenly as possible on top of the glaze.

Beat the egg whites until firm, then beat in the sugar. Using a slotted or metal spoon, gently fold in the ground almond and icing sugar mixture, taking care not to overwork. Pour the mixture into the pastry case and smooth the surface with a palette knife. It should be very smooth.

Bake in the preheated oven for 30 minutes. Leave in the tin for 10 minutes, then unmould the tart and place on a wire rack to cool.

Sprinkle lightly with icing sugar and serve this dessert still just warm. Submitted By RENE GAGNAUX On 07-05-95

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