June 9 - National Strawberry-Rhubarb Day
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Roasted Strawberry-Rhubarb Tart w/Mascarpone Cream
Categories: Fruits, Pastry, Daity, Citrus
Yield: 6 servings
MMMMM------------------COMPOTE & CREAM FILLING-----------------------
1 lb Rhubarb stems; sliced across
- in 1" pieces
1 lb Fresh strawberries; stemmed,
- quartered
3/4 c + 2 tb sugar; divided
1 tb Fine grated orange zest
1 tb Orange juice
1 ts Potato starch
pn Kosher salt
4 oz Mascarpone
1/2 c Heavy cream
1/2 Vanilla bean, split; seeds
- scraped
MMMMM-------------------------TART SHELL------------------------------
2 tb Oil
2 tb + 1 1/2 ts honey
1 tb + 1/2 ts maple syrup
1 tb Orange juice
3/4 ts Ground cinnamon
1/4 ts Fresh ground cardamom
1/4 ts Kosher salt
1/2 Vanilla bean; split, seeds
- scraped
2 1/2 Sheets (3 oz.) matzo; in
- 1/2" pieces
1/4 c (1 1/4 oz.) pistachios; fine
- chopped
1/4 c (1/2 oz.) large unsweetened
- coconut flakes
1/4 c (2 1/2 oz) sweetened, flaked
- coconut
3 tb Unsalted butter; melted
MAKE THE COMPOTE: Set the oven (with one of the racks positioned in
the center) @ 375ºF/190ºC. To a large bowl, combine the rhubarb and
strawberries with 3/4 cup sugar, the orange zest and juice, and the
potato starch and salt, and toss to combine. Spread the mixture out
in a single layer on a large rimmed baking sheet, transfer to the
oven, and roast until the fruit is tender but is still holding its
shape, 15-18 minutes. Remove the rhubarb and strawberries from the
oven and use a slotted spatula to transfer the roasted fruit to a
wide bowl to cool to room temperature. Meanwhile, pour any
accumulated strawberry-rhubarb juices into a small pot, bring to a
simmer over medium heat, and cook until thickened and syrupy, 2-3
minutes. Remove from heat and set aside to cool to room temperature,
stirring occasionally. When cool, pour the syrup over the roasted
fruit, cover, and refrigerate.
PREPARE THE CREAM: In the bowl of a stand mixer fitted with a whisk
attachment, whip the mascarpone, vanilla bean seeds, cream, and the
remaining 2 tablespoons of sugar on medium speed to medium-stiff
peaks, about 1 minute. (Take care not to overwhip the mixture which
causes it to turn grainy.) Cover and transfer to the fridge.
PREPARE THE CRUST: Lower the oven to 325° F.. Line a large rimmed
baking sheet with parchment paper and set aside.
In a large bowl, whisk together the oil, honey, maple syrup, orange
juice, cinnamon, cardamom, salt, and vanilla bean seeds. Add the matzo
and stir to coat thoroughly. Set aside for ten minutes, tossing
occasionally. Spread the matzo mixture and any accumulated liquid onto
the baking sheet, transfer to the oven, and bake until toasty and
fragrant, about 15 minutes. Add the chopped pistachios, and the
unsweetened and sweetened coconut, stir to combine, and continue
baking, stirring occasionally, until the mixture is golden and dry,
about 10 minutes more. Remove from the oven and set aside to cool to
room temperature.
When the matzo mixture has cooled, transfer half of it to the bowl of
a food processor fitted with the blade attachment and pulse to
process to medium-fine crumbs. Transfer to a medium bowl and repeat
with the second half of the matzo mixture. Add the melted butter to
the crumbs and toss to combine. Sprinkle the crumb mixture across the
bottom and up the sides of a greased 9 1/2" by 1 1/4" fluted tart pan
with a removable bottom. Using the flat bottom of a measuring cup,
press the crumbs in an even layer across the bottom and up the sides
of the pan. Refrigerate the tart shell until firm, about 15 minutes.
Place the tart shell in the center of the baking sheet. Transfer to
the oven and bake until firm and very fragrant, about 10 minutes.
Remove from the oven and immediately use the bottom of the measuring
cup to again press and pack the crumbs against the fluted sides of
the pan, reinforcing the outer crust. Set aside to cool to room
temperature.
ASSEMBLE THE TART: Pour the mascarpone cream into the cooled tart
shell, then use an offset spatula or the back of a spoon to spread in
an even layer. Spoon the compote evenly over the cream. Transfer to
the fridge for at least an hour or overnight.
To serve, carefully remove the outer ring from the tart shell and
slide the tart onto a large, flat serving plate. Use a sharp knife to
cut into slices and serve chilled. Cover and refrigerate any
leftovers for up to 3 days.
BY Ellen Gray
RECIPE FROM:
https://www.saveur.com
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