Nougat tart from tours (tarte de tours au nougat)

1 servings

Ingredients

Quantity Ingredient
150 grams Shortcrust pastry
Flour
Butter; for greasing
40 grams Glace cherries
40 grams Candied orange peel
40 grams Candied angelica
75 grams Apricot jam
4 eaches Egg whites
50 grams Sugar
100 grams Ground almonds; mixed with
50 grams Icing sugar
200 millilitres Rum
30 grams Icing sugar
++ French Country Cooking
++ The Roux Brothers
++ PAPERMAC 1992
++ ISBN 0-333-57670-5
++ Typed by Rene Gagnaux

Directions

TARTE DE TOURS AU NOUGAT

FILLING

MACERATE

DUSTING

QUELLE

YIELD: 1 22CM_TART

(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 ++- * VbReader 2.22 #549 * A truly wise man never plays leapfrog with a unicorn. ++- QScan/PCB v1.17b / 01-0348 * Origin: FidoNet: CRS Online, Toronto, Ontario (1:229/15) From: Sam Lefkowitz Date: 07-09-95 Subject: Cooking Snake *CR*

====================================================================== ==== ==== Hmmm, here's an unusual one but there are different tastes in food. -Begin Recipe Export- QBook version 1.⅐

Related recipes