by thirschfeld
View
my 191 recipes »
Photo by thirschfeld
broccolirose's Testing Notes:
Expand Collapsethirschfeld's Notes:
Expand1 tablespoon dry active yeast Ask a question about this ingredient
1/4 cup whole milk Ask a question about this ingredient
heaping 1/8 teaspoons ground cardamom Ask a question about this ingredient
1 tablespoon sugar Ask a question about this ingredient
1 1/2 cup whole wheat pastry flour Ask a question about this ingredient
1 large egg Ask a question about this ingredient
3 tablespoons unsalted butter, softened Ask a question about this ingredient
two finger pinch of salt Ask a question about this ingredient
2 ounces unsalted butter, softened, 1/4 cup Ask a question about this ingredient
3 ounces sugar, 1/3 cup Ask a question about this ingredient
1 large egg beaten Ask a question about this ingredient
1 1/2 ounce whole wheat pastry flour, 1/3 cup plus 1 tablespoon Ask a question about this ingredient
2 ounces finely ground almonds, 1/2 cup Ask a question about this ingredient
1/4 teaspoon baking powder Ask a question about this ingredient
1/2 teaspoon baking soda Ask a question about this ingredient
2 ounces buttermilk, 1/4 cup Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1 Granny Smith apple, cored and thinly sliced into half moons Ask a question about this ingredient
3 ounces chopped prunes soaked in 1 tablespoon of armagnac for 30 minutes Ask a question about this ingredient
2 tablespoons each cold butter cubed and sugar for dotting and dusting Ask a question about this ingredient
For the crust: In a large mixing bowl whisk the yeast into the milk and let it dissolve. Add the the rest of the crust ingredients and using a wooden spoon mix the ingredients until they come together and form a ball.
Ask a question about this stepKneed the dough until it is smooth. Place it back into the mixing bowl and cover the bowl with a warm damp towel. Set the dough aside for an hour to rise.
Ask a question about this stepAt the end of the hour remove the dough from the bowl and kneed it once or twice to deflate it. It shouldn't have risen a whole bunch but will definitely have bubbles. Dust it with flour and shake off the excess.
Ask a question about this stepDust the countertop lightly with flour if the dough seems sticky. Using a rolling pin roll the dough out into a circle so it is an 1/8 inch thick. Using the rolling pin gently roll the dough around the pin for support and then unroll the dough into and 8 inch tart pan.
Ask a question about this stepLift the edges up and gently fit the dough into the tart pan pushing the dough down into the corners for a snug fit. Using a paring knife, running it along the rim of the tart pan, trim the dough even with the top of the pan. Set the crust aside.
Ask a question about this stepPreheat the oven to 375 degrees. Clean out the bowl used for the crust and dry it.
Ask a question about this stepFor the filling: Place the sugar and butter into the mixing bowl and using a wooden spoon cream the butter and sugar. Add the egg, pastry flour, almonds, buttermilk, baking soda, baking powder, and salt. Stir with the spoon until smooth.
Ask a question about this stepPlace half the apple slices into the tart pan along with half of the prunes. Pour in the batter and smooth it with an offset spatula. Sprinkle the rest of the prunes over the top and then place the remaining apple slices attractively over the top. Place the tart on a sheet tray with sides. This tart will overflow. It is meant to it is what is going to give it part of its charm so you will definitely want to put it on a sheet tray.
Ask a question about this stepBake the tart in the oven for 25 minutes. At the end of 25 minutes sprinkle the 2 tablespoons of sugar over the tart and dot it with the 2 tablespoons of butter. Bake another 15 to 20 minutes or until it is nicely browned and set. Remove the tart from the oven to cool. As it cools run a paring knife around the outside edge to trim off the excess overflow.
Ask a question about this stepThe tart is best if it can rest for 3 to 4 hours before serving. The juices from the apple the armagnac and the prunes all leach out their wonderful flavor. Cut into wedges and serve with or without whipped cream.
Ask a question about this stepMy neighbor is paying me $40 to make this for his wife's birthday on Thursday! I'll have to send you royalties!
Just let me know how they like it.
Anyone who would dis a prune hasn't had one soaked in Armagnac. This sound better than most anything I had in Belgium, and I probably gained 20 pounds when I lived there.
Thanks Greenstuff and yes prunes in armagnac are a pleasure
This sounds absolutely fabulous, and I love where you're going with your photography, very nice indeed. - S
Thanks Steve thanks for the kind words on the photos.
This sounds terrific, thirschfeld. And that photo - good lord, it's beautiful. is it really a whole tablespoon of yeast? i LOVE prunes and I'm not ashamed to say it. Slathered with Nutella, oh boy.
Yes it is a whole tablespoon. I guess you could just use a packet which is 2 1/4 teaspoons. It doesn't really have time to get super airy like pizza dough.
This looks absolutely delicious -- and I'll bet other fruit combinations would also be lovely here.
I am sure you could change up the fruit to your liking. Just want to make sure they aren't too juicy.
I'm fascinating by your yeasted crust. I so want a slice of this for breakfast!
The girls ate
Getting cake for breakfast and loving it. I like heated crust it adds a nice dimension to tarts.
Can you tell I don't have my glasses on. That should say yeasted and it should also be lower case g.
I love that you used prunes (an unsung dried fruit, if you ask me).
I am a big fan of the prune and it is an unsung and often insulted dried fruit.
This looks just phenomenal, Tom. I'd love to see you on Martha's show!
thanks ChezSusanne and the later would be great but I am guessing with all the other beautiful tarts being submitted it would be a longshot
There are some great contenders here, this included! Then there is my pothole pie, somehow not in Martha's world!
Sagegreen I love your pothole pie. I think it is brilliant and incredibly observant of the world around you just as I like Elegy for a Dirty Snowbank.
thanks so much Sagegreen
got ya, I thought you had some sort of tart mishap but, yes, I know runner up status well and you should be extremely proud because that is a great recipe along with many other really great recipes you have been posting.
*Blush* You're too kind. (PS I had plenty of tart mishaps, but eventually some success!)
Great idea, using a yeasted pastry crust for this!! Was thinking about working up a savory yeasted crust but aggressive turnarounds on my deals this week are keeping me out of the kitchen. What a great recipe. I am so in awe. ;o)
thanks AJ. I hope you find some time to get a savory tart posted you always post such great things that now you have me wondering what wonderful creation you have up your sleeve.
Love this. Hope your prunes have better luck than mine ;)
thanks, did I miss something about you prunes?
Nope... they took runner-up status in the cardamom competition (of which I'm quite proud!!) I'd just like to see you on Martha, so would be cool if your prunes surpassed mine.
Kitchen Arts & Letters is a culinary bookstore on Manhattan's Upper East Side.
Truly beautiful and professional looking. You're in a class by yourself!