dried-fruit-tart-with-brandied-creme-anglaise-14470.json

{
    "directions": [
        "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.",
        "Preheat oven to 375\u00b0 F.",
        "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.",
        "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.",
        "In a food processor pur\u00e9e 1/2 cup reserved fruit and 2 tablespoons syrup until smooth. Spread pur\u00e9e 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 cr\u00e8me 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\u00b0 F. (Do not let custard boil.) Pour custard through a fine sieve into metal bowl set in bowl of ice water. Cool cr\u00e8me anglaise completely and stir in brandy. (Cr\u00e8me anglaise may be made 1 day ahead and chilled, its surface covered with plastic wrap.)",
        "Serve tart with cr\u00e8me anglaise."
    ],
    "ingredients": [
        "Walnut Pastry Dough",
        "Pie weights or raw rice for weighting shell",
        "4 cups water",
        "1/2 cup sugar",
        "1 vanilla bean",
        "1 cup dried apricots (about 6 ounces)",
        "1 cup pitted prunes (about 6 ounces)",
        "1/2 cup unsweetened dried tart cherries (about 3 ounces)",
        "1 teaspoon unflavored gelatin",
        "1 tablespoon cold water",
        "1 cup heavy cream",
        "1 cup syrup reserved from cooking dried fruit",
        "vanilla bean reserved from cooking dried fruit",
        "4 large egg yolks",
        "1/2 cup sugar",
        "2 tablespoons brandy"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Food Processor",
        "Mixer",
        "Dairy",
        "Egg",
        "Dessert",
        "Bake",
        "Thanksgiving",
        "Prune",
        "Apricot",
        "Cherry",
        "Brandy",
        "Fall",
        "Chill",
        "Simmer",
        "Boil",
        "Gourmet"
    ],
    "title": "Dried-Fruit Tart with Brandied Cr\u00e8me Anglaise",
    "url": "http://www.epicurious.com/recipes/food/views/dried-fruit-tart-with-brandied-creme-anglaise-14470"
}