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Le Cordon Bleu News, 11/27/2014
Rustic tart with winter fruit and gingerbread flavored cream
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About this recipe

A rustic winter tart with folded over edges, filled with a layer of gingerbread flavored cream and topped with fruits poached in a spiced syrup.

Recipe - Rustic tart with winter fruit and gingerbread flavored cream

Serves: 8-10

Preparation time: 1 hour 30 minutes

In this recipe:

  • persimmon
  • Bramley apples
  • dried apricots
  • dried prunes
  • dried cranberries





Cornmeal pastry dough
280 g flour
10 g sugar
4 g salt
70 g fine yellow cornmeal (or polenta)
2 g mixed spice
3 g ground ginger
2 g ground cinnamon
200 g butter, cold
100 ml water, cold
90 g sour cream
Poached winter fruit
400 g sugar
500 ml water
1 vanilla bean (pod), cut lengthwise, seeds scraped out
2 cinnamon sticks
2 cloves
4 cardamom pods
4 star anise
- - - - -
100 g kumquats
1 persimmon
3 Bramley apples
100 g dried apricots
100 g dried prunes
50 g dried cranberries
Gingerbread flavored cream
115 g butter
115 g soft dark brown sugar
zest of 1 orange
2 eggs (100 g)
30 g flour
3 g ground ginger
1 g mixed spice
1 g ground cinnamon
115 g ground almonds
3 egg whites (90 g)
100 g sugar

Note: 1 x 25 cm diameter metal ring

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  1. Cornmeal pastry dough: Sieve flour, sugar, salt, yellow cornmeal, mixed spice, ground ginger and cinnamon into a bowl. Cut the butter into small cubes and rub in to the dry ingredients until the texture resembles fine bread crumbs. Add cold water and sour cream and bring together to make a rough dough. Wrap in plastic film and refrigerate until firm, about 30 minutes.
  2. Poached winter fruit: In a heavy based saucepan, combine the syrup ingredients. Bring to a boil, and then reduce the heat and leave to simmer. Meanwhile halve the kumquats, slice the persimmon into 8 pieces; peel the apples and using a Parisian cutter (melon baller) cut apples into small balls. In a separate pan of boiling water blanch the kumquats until the rinds have softened slightly, about 3 minutes, drain and reserve. Add the dried apricots to the simmering syrup, cook for five minutes, then add the prunes and kumquats, cook for a further two minutes then add the apple balls and dried cranberries. Continue to cook until the fruit is tender, about three to five minutes. Remove pan from the heat and allow to cool. Remove fruit with a slotted spoon and reserve. Discard whole spices. Return the syrup to the heat and reduce until a syrupy consistency is achieved.
  3. Gingerbread flavored cream: Cream together the butter, brown sugar and orange zest. Gradually add the eggs blending well between each addition. Sieve the flour, add the ginger, mixed spiced, cinnamon and ground almonds and fold into the creamed mixture. Refrigerate until required.
  4. Tart assembly: Pre-heat oven to 190°C. On a floured work surface, roll out the chilled cornmeal pastry dough until a thickness of 3 mm is achieved. Cut into a 30 cm circle. Cover a baking sheet with baking parchment; place a 25 cm metal ring on top. Line the ring with dough, excess will hang over the rim edge. Lightly beat the egg whites and brush around the inner edge of the dough. Fill the center with the gingerbread flavored cream and top with the poached fruits, reserving a small selection for decoration. Fold in the dough and pinch together the edges ensuring the middle is left exposed. Brush with egg white, sprinkle with sugar and bake until golden brown, about 25 minutes. About 5 minutes before the tart is fully cooked brush with remaining syrup and arrange reserved fruit on top of tart.
  5. To serve: Remove from the oven and allow to stand for 5 minutes to cool slightly, run a knife around the edge of the metal ring to loosen then remove.

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