Fruit Tart

Ingredients:

Dough
1 1/2 Cup Flour - I use 50/50 AP & Whole Wheat
1/2 tsp Salt
1 tbsp Sugar
1/8 tsp Cinnamon
1/2 Cup Cold Butter - Cubed
1/4 Cup Cold Milk
1 - 2 tbsp Water (if needed)

Filling
3 Peaches - Peeled & Sliced

3 Nectarines - Peeled & Sliced

1 Cup Blueberries (I used frozen because that's what I had)
1 lb Strawberries - Green tops cut off and sliced
1/4 Cup Flour + 1 tbsp
1/2 Cup Sugar
1 tbsp Lemon Juice
1/4 tsp Salt
1/4 Cup Apricot Preserves

In a food processor add the flour, salt, sugar, cinnamon and pulse a few times to combine.  Add in the butter cubes and pulse until a coarse meal consistency.  Add in the milk and pulse again until combined.  Should be like wet sand.  If needed add in 1 -2 tbsp of water if dough is too dry.

Pour dough out onto the counter and form into a ball.  Flatten into a disk and wrap in plastic wrap. Place in fridge for at least 30 minutes.

While dough is in the fridge start on the filling.  In a large bowl add the peaches, nectarines, blueberries, strawberries, sugar, lemon juice and mix to combine.  In batches add in the 1/4 cup flour and mix between batches to coat the fruit.  You don't want to dump it all in at once and clump up.

While the dough is resting in the fridge occasionally come back to the fruit and stir.  It will start giving off juices and you want to keep mixing to keep coating the fruit. Should be about 30 minutes.

After at least 30 minutes take the dough out and with a rolling pin on a lightly floured surface, roll the dough out to about 1/4 inch consistency.  It doesn't have to be perfect and if there are holes just patch them.  It will be about 14 inches in diameter.  Place dough in tart pans (my dough made 1 large and 2 small tarts) and gently press sides into mold and make sure there aren't any air pockets on the sides.

Sprinkle the remaining 1 tbsp of flour over the dough.  Using a slotted spoon place the fruit in the center of the dough and spread out to the edges.

Place tart in a pre-heated 425 degree oven for 35 minutes.  Keep an eye on it as ovens vary, may take a minute or two more or less.  You're looking for a golden crust.

When tart is out of the oven, heat up 1/4 cup of apricot preserves in the microwave until loose (about 15-30 seconds).  Brush the preserves over the tart.  Let cool for about 15 minutes and then serve.  Can also be served at room temp or topped with basil infused marscarpone cheese or vanilla ice cream or frozen yogurt.

Enjoy. #cheftainment

Angel Food Cake w/ Strawberry Compote

Ingredients:

1 1/4 Cups Cake Flour

1 1/2 Cups White Sugar

1/4 tsp Salt

1 1/2 Cups Egg Whites (about 11 large eggs)

1 tsp Cream of Tartar

1 tbsp Vanilla

Sift together flour, sugar & salt.

Beat egg whites until they form stiff peaks.  Add cream of tartar and vanilla.

Gently combine eggs and dry ingredients and pour into un-greased baking pan.

Place cake in cold oven, then heat oven to 325 degrees and bake cake for about 50-60 minutes. (mine was closer to 50).

Invert cake on a cooling rack and let cool for about 1 hour then remove from pan.

Strawberry Compote:

1 lb Strawberries - Green tops cut off and diced.

2 tbsp White Sugar

1 tsp Lemon Zest (or 3 tbsp lemon juice)

Pinch of Salt

1/4 Cup Water

Combine strawberries, sugar, salt, lemon and water in a pan over high heat. Bring to a boil and then reduce to a simmer for 10 minutes or until strawberries start to break down and liquid becomes thicker.

Let cool then serve.  Enjoy!

#cheftainment