Dried-Fruit Tart with Brandied Crème Anglaise Recipe

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Dried-Fruit Tart with Brandied Crème Anglaise
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Ingredients
12
Count
Nutrition
2127
Calories
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Ingredients:

Directions:

  1. On a lightly floured surface with a floured rolling pin roll out dough 1/8 inch thick (about an 11-inch round). Fit dough into an 8-inch tart pan with a removable fluted rim and trim edge. With a fork prick bottom of shell all over. Chill shell 30 minutes, or until firm.
  2. Preheat oven to 375° F.
  3. Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 20 minutes. Carefully remove weights or rice and foil and bake shell until golden, 8 to 10 minutes more. Cool shell in pan on a rack.
  4. Make dried-fruit mixture: In a heavy saucepan simmer water with sugar and vanilla bean, stirring occasionally, until sugar is dissolved. Halve apricots and add to syrup with prunes and cherries. Simmer mixture 10 minutes and pour through a sieve into a 2-cup glass measure (you will have about 1 2/3 cups syrup). Reserve fruit and vanilla bean.
  5. In a food processor purée 1/2 cup reserved fruit and 2 tablespoons syrup until smooth. Spread purée evenly over bottom of tart shell and arrange remaining fruit on top. In a cup sprinkle gelatin over cold water to soften 1 minute. In a small saucepan boil 1/2 cup remaining syrup until reduced to about 1/4 cup. Remove pan from heat and add gelatin mixture, stirring until gelatin is dissolved completely, and with a pastry brush brush glaze on fruit. Reserve remaining cup syrup for crème anglaise.
  6. Make crème anglaise: Have ready a metal bowl set in a larger bowl of ice and cold water. In a 2-quart heavy saucepan combine cream and reserved cup syrup. Split reserved vanilla bean lengthwise and scrape seeds into pan. Discard vanilla bean. Bring mixture just to a boil and remove pan from heat. In a bowl with an electric mixer beat together yolks and sugar until thick and pale. Add hot cream mixture to yolk mixture in a slow stream, whisking. Transfer mixture to cleaned pan and cook over moderate heat, stirring constantly with a wooden spoon, until slightly thickened and a thermometer registers 170° F. (Do not let custard boil.) Pour custard through a fine sieve into metal bowl set in bowl of ice water. Cool crème anglaise completely and stir in brandy. (Crème anglaise may be made 1 day ahead and chilled, its surface covered with plastic wrap.)
  7. Serve tart with crème anglaise.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2126.59 Kcal (8904 kJ)
Calories from fat 594.91 Kcal
% Daily Value*
Total Fat 66.1g 102%
Cholesterol 908.4mg 303%
Sodium 416.57mg 17%
Potassium 3914.37mg 83%
Total Carbs 354.31g 118%
Sugars 283.85g 1135%
Dietary Fiber 18.23g 73%
Protein 38.22g 76%
Vitamin C 12.1mg 20%
Iron 15.4mg 86%
Calcium 447.2mg 45%
Amount Per 100 g
Calories 111.95 Kcal (469 kJ)
Calories from fat 31.32 Kcal
% Daily Value*
Total Fat 3.48g 102%
Cholesterol 47.82mg 303%
Sodium 21.93mg 17%
Potassium 206.07mg 83%
Total Carbs 18.65g 118%
Sugars 14.94g 1135%
Dietary Fiber 0.96g 73%
Protein 2.01g 76%
Vitamin C 0.6mg 20%
Iron 0.8mg 86%
Calcium 23.5mg 45%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 47.2
    Points
  • 58
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

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