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Summer fruit. I keep making the same sort of thing. Pastry, fruit, sour cream on top. Crumble.
- Thread starter Marg CDN
- Start date
lana-in-fl
Well-known member
I don't know whther this is different enough..REC: Grilled Figs with Cinnamon Whipped Cream
Grilled Figs With Cinnamon Whipped Cream
• 2/3 cup heavy whipping cream
• 1 teaspoon ground cinnamon
• 2 tablespoons brandy
• 2 teaspoons honey
• 3 tablespoons butter
• 12 large ripe figs
• 1 tablespoon brown sugar
Method
In a mixing bowl stir together whipping cream, cinnamon, 1 tablespoon brandy and honey. Mix well to incorporate the honey. Refrigerate for 30 minutes to allow flavors to develop.
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high. Melt butter and stir in remaining tablespoon brandy.
Slice figs in half lengthwise and thread side by side on skewers so cut sides are exposed. Brush both sides of figs with butter mixture and sprinkle tops with brown sugar. (I have broiled them instead of grilling - L) When the grill is ready, brush the grill rack lightly with vegetable oil. Grill figs with cut side up. Cook until sugared surface is bubbly and golden. Remove from grill and slide off the skewers.
Place 3 halves on each serving plate. Whip cream mixture until soft peaks form.
Serve figs with a dollop of whipped cream on each plate.
Serves: 6
Contributor: Wayne Gregory
The link I had in my file was http://www.inmamaskitchen.com/RECIPES/RECIPES/DESSERT2/fgs_grill_crm.html
but I got a message that it was blocked due to malware.
Grilled Figs With Cinnamon Whipped Cream
• 2/3 cup heavy whipping cream
• 1 teaspoon ground cinnamon
• 2 tablespoons brandy
• 2 teaspoons honey
• 3 tablespoons butter
• 12 large ripe figs
• 1 tablespoon brown sugar
Method
In a mixing bowl stir together whipping cream, cinnamon, 1 tablespoon brandy and honey. Mix well to incorporate the honey. Refrigerate for 30 minutes to allow flavors to develop.
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high. Melt butter and stir in remaining tablespoon brandy.
Slice figs in half lengthwise and thread side by side on skewers so cut sides are exposed. Brush both sides of figs with butter mixture and sprinkle tops with brown sugar. (I have broiled them instead of grilling - L) When the grill is ready, brush the grill rack lightly with vegetable oil. Grill figs with cut side up. Cook until sugared surface is bubbly and golden. Remove from grill and slide off the skewers.
Place 3 halves on each serving plate. Whip cream mixture until soft peaks form.
Serve figs with a dollop of whipped cream on each plate.
Serves: 6
Contributor: Wayne Gregory
The link I had in my file was http://www.inmamaskitchen.com/RECIPES/RECIPES/DESSERT2/fgs_grill_crm.html
but I got a message that it was blocked due to malware.
colleenmomof2
Well-known member
How about Once Upon a Chef's Rustic French Apple Tart?
I believe that this preparation can take any fruit smileys/smile.gif I used Trader Joe's apple cider jelly for the optional glaze. Excited about the tablespoon of flour on top of crust instead of mixed in with fruit - different. Colleen
"Like an apple pie without the pan, this French apple tart consists of a thin layer of sliced apples baked atop a buttery, flaky crust."
Once Rustic French Apple Tart
Servings: 8
Prep Time: 30 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 30 Minutes, plus 20 minutes to chill
FOR THE CRUST
1-1/2 cups all-purpose flour, spooned and leveled
1/2 teaspoon salt
2 tablespoons granulated sugar
1-1/2 sticks (12 tablespoons) very cold unsalted butter, cut into 1/2-inch pieces
1/4 cup very cold water
FOR THE FILLING
1-3/4 lbs baking apples (3 large)
1/3 cup sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
2 tablespoons unsalted butter, melted
1/8 teaspoon salt
FOR ASSEMBLING & BAKING
1 tablespoon all purpose flour
1 egg, beaten
2 tablespoons turbinado sugar
1 tablespoon apricot jelly or jam, optional for glaze
INSTRUCTIONS
Make the crust: Line a baking sheet with parchment paper. In a food processor fitted with the steel blade, combine the flour, salt and sugar. Pulse briefly to combine. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds. Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the filling (you’ll roll the dough out further on the parchment paper so go ahead and clean your work surface).
Make the Filling: Peel, core, and cut the apples into 1/8-inch-thick slices (you should have about 4 cups) and place in a large bowl. Add the sugar, vanilla, cinnamon, melted butter, and salt; toss to combine.
Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14-inch circle about 1/8 inch thick. It’s fine if the edges are a little ragged. Place the parchment and dough back on the baking sheet – the pastry should curve up the sides of the pan.
Assemble the tart: Sprinkle the flour evenly over the pastry. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Don’t worry about making it look perfect! It doesn’t make much difference in the end and you don’t want the dough to get too warm. Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.
Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle half of the turbinado sugar over the top crust and half over the fruit. Chill the assembled tart in the fridge for 15 to 20 minutes.
Meanwhile, preheat the oven to 350°F and set an oven rack in the center position.
Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. (It’s okay if some of the juices leak from the tart onto the pan. The juices will burn on the pan but the tart should be fine -- just scrape any burnt bits away from the tart once it’s baked.) Transfer the pan to a rack and let cool.
While the tart cools, make the optional glaze. In a small bowl, mix the apricot jam with 1-1/2 teaspoons water. Heat in the microwave until bubbling, about 20 seconds. Using a pastry brush, brush the apples with the apricot syrup.
Use two large spatulas to transfer the tart to a serving plate or cutting board. Slice and serve warm or at room temperature. The tart is best served on the day it is made, but leftovers will keep, loosely covered on the countertop, for a few days.
Make Ahead: The dough can be made up to 3 days in advance and refrigerated. Allow it to sit at room temperature for about 15 minutes before rolling, or until pliable.
Freezer-Friendly Instructions: The assembled tart may be frozen for up to 3 months. To freeze, place the baking sheet in the freezer until the tart is frozen, then wrap tightly. Bake directly from the freezer.
https://www.onceuponachef.com/recipes/rustic-french-apple-tart.html
I believe that this preparation can take any fruit smileys/smile.gif I used Trader Joe's apple cider jelly for the optional glaze. Excited about the tablespoon of flour on top of crust instead of mixed in with fruit - different. Colleen
"Like an apple pie without the pan, this French apple tart consists of a thin layer of sliced apples baked atop a buttery, flaky crust."
Once Rustic French Apple Tart
Servings: 8
Prep Time: 30 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 30 Minutes, plus 20 minutes to chill
FOR THE CRUST
1-1/2 cups all-purpose flour, spooned and leveled
1/2 teaspoon salt
2 tablespoons granulated sugar
1-1/2 sticks (12 tablespoons) very cold unsalted butter, cut into 1/2-inch pieces
1/4 cup very cold water
FOR THE FILLING
1-3/4 lbs baking apples (3 large)
1/3 cup sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
2 tablespoons unsalted butter, melted
1/8 teaspoon salt
FOR ASSEMBLING & BAKING
1 tablespoon all purpose flour
1 egg, beaten
2 tablespoons turbinado sugar
1 tablespoon apricot jelly or jam, optional for glaze
INSTRUCTIONS
Make the crust: Line a baking sheet with parchment paper. In a food processor fitted with the steel blade, combine the flour, salt and sugar. Pulse briefly to combine. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds. Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the filling (you’ll roll the dough out further on the parchment paper so go ahead and clean your work surface).
Make the Filling: Peel, core, and cut the apples into 1/8-inch-thick slices (you should have about 4 cups) and place in a large bowl. Add the sugar, vanilla, cinnamon, melted butter, and salt; toss to combine.
Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14-inch circle about 1/8 inch thick. It’s fine if the edges are a little ragged. Place the parchment and dough back on the baking sheet – the pastry should curve up the sides of the pan.
Assemble the tart: Sprinkle the flour evenly over the pastry. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Don’t worry about making it look perfect! It doesn’t make much difference in the end and you don’t want the dough to get too warm. Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.
Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle half of the turbinado sugar over the top crust and half over the fruit. Chill the assembled tart in the fridge for 15 to 20 minutes.
Meanwhile, preheat the oven to 350°F and set an oven rack in the center position.
Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. (It’s okay if some of the juices leak from the tart onto the pan. The juices will burn on the pan but the tart should be fine -- just scrape any burnt bits away from the tart once it’s baked.) Transfer the pan to a rack and let cool.
While the tart cools, make the optional glaze. In a small bowl, mix the apricot jam with 1-1/2 teaspoons water. Heat in the microwave until bubbling, about 20 seconds. Using a pastry brush, brush the apples with the apricot syrup.
Use two large spatulas to transfer the tart to a serving plate or cutting board. Slice and serve warm or at room temperature. The tart is best served on the day it is made, but leftovers will keep, loosely covered on the countertop, for a few days.
Make Ahead: The dough can be made up to 3 days in advance and refrigerated. Allow it to sit at room temperature for about 15 minutes before rolling, or until pliable.
Freezer-Friendly Instructions: The assembled tart may be frozen for up to 3 months. To freeze, place the baking sheet in the freezer until the tart is frozen, then wrap tightly. Bake directly from the freezer.
https://www.onceuponachef.com/recipes/rustic-french-apple-tart.html
colleenmomof2
Well-known member
OR David Leite's Rustic Apple Tarts
Will be trying next with frozen peaches and nutmeg using Leite's ginger sugar for the base. Colleen
Leite's Rustic Apple Tarts
2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon kosher salt
1/2 pound cold unsalted butter, cut into 1/2-inch cubes
1/4 cup ice water
2 tablespoons sugar, mixed with 2 teaspoons freshly grated ginger
2 Golden Delicious apples, peeled, cored, cut in quarters and sliced paper-thin
2 tablespoons sugar
1 tablespoon unsalted butter, quartered
Vanilla ice cream, optional
1. In the bowl of a food processor fitted with a metal blade, pulse the flour, sugar, and salt until blended. Add the butter cubes and pulse until the mixture resembles coarse cornmeal with pieces no bigger than small peas, about 13 to 15 one-second pulses.
2. With the motor running, add the ice water all at once through the feed tube. Process for about 10 seconds, stopping before the dough becomes a solid mass. Turn the contents of the bowl onto a work surface, form into four equal-size discs, and wrap tightly in plastic wrap. Refrigerate for an one hour.
3. Preheat the oven to 450°F (220°C). On a lightly floured surface, roll out each disc into a 7-inch circle and transfer to a parchment-lined baking sheet.
4. Spread one-quarter of the ginger mixture on each tart, then arrange one-quarter of the slices (about half an apple) in an overlapping circular pattern on top, leaving a 1-inch border. Sprinkle the sugar evenly on top of the apples and fold over the borders. Most of the apples will remain uncovered. Press down the dough on the baking sheet, snugly securing the sides and seams to prevent drips. Dot the center of each tart with butter.
5. Bake for 20 minutes, or until the crusts are golden and the apples have begun to brown slightly. Cool on a wire rack for 10 minutes and serve warm with a scoop of vanilla ice cream.
https://leitesculinaria.com/4207/recipes-rustic-apple-tarts.html
Will be trying next with frozen peaches and nutmeg using Leite's ginger sugar for the base. Colleen
Leite's Rustic Apple Tarts
2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon kosher salt
1/2 pound cold unsalted butter, cut into 1/2-inch cubes
1/4 cup ice water
2 tablespoons sugar, mixed with 2 teaspoons freshly grated ginger
2 Golden Delicious apples, peeled, cored, cut in quarters and sliced paper-thin
2 tablespoons sugar
1 tablespoon unsalted butter, quartered
Vanilla ice cream, optional
1. In the bowl of a food processor fitted with a metal blade, pulse the flour, sugar, and salt until blended. Add the butter cubes and pulse until the mixture resembles coarse cornmeal with pieces no bigger than small peas, about 13 to 15 one-second pulses.
2. With the motor running, add the ice water all at once through the feed tube. Process for about 10 seconds, stopping before the dough becomes a solid mass. Turn the contents of the bowl onto a work surface, form into four equal-size discs, and wrap tightly in plastic wrap. Refrigerate for an one hour.
3. Preheat the oven to 450°F (220°C). On a lightly floured surface, roll out each disc into a 7-inch circle and transfer to a parchment-lined baking sheet.
4. Spread one-quarter of the ginger mixture on each tart, then arrange one-quarter of the slices (about half an apple) in an overlapping circular pattern on top, leaving a 1-inch border. Sprinkle the sugar evenly on top of the apples and fold over the borders. Most of the apples will remain uncovered. Press down the dough on the baking sheet, snugly securing the sides and seams to prevent drips. Dot the center of each tart with butter.
5. Bake for 20 minutes, or until the crusts are golden and the apples have begun to brown slightly. Cool on a wire rack for 10 minutes and serve warm with a scoop of vanilla ice cream.
https://leitesculinaria.com/4207/recipes-rustic-apple-tarts.html
MargCDN2--You might enjoy this Fresh Blueberry and Lemon Cream Tart next summer....see link
https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=154243
https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=154243