Apricot custard tart
Yield: 6-8 servings
INGREDIENTS
1 baked 9 1⁄2-inch tart shell; see cook’s notes
About 5 ripe apricots (13 ounces), pitted
1 cup sugar
2 large egg yolks
3⁄4 cup heavy whipping cream 2 tablespoons all-purpose flour Pinch of salt
1⁄4 cup sliced almonds
Cook’s notes: To save time, use store-bought refrigerated pie crust, such as Pillsbury Pie Crusts (15-ounce package). There are 2 round sheets of dough in package. Press 1 into a 9 1⁄2-inch tart pan with removable bottom, folding over edge to reinforce sides with a double layer of dough. If it seems skimpy, cut wedge from second sheet of dough in package and patch it in place where needed, pushing to seal. Or prepare pie crust from scratch. To bake, cover dough with sheet of waxed paper or parchment paper; add pie weights or uncooked beans or rice. Bake in 350-degree oven 15 minutes. Remove paper and weights. Bake additional 5-7 minutes or until golden brown.
PROCEDURE
1: Adjust oven rack to middle position. Preheat oven to 325 degrees. Place baked tart shell on rimmed baking sheet; set aside.
2: Cut apricots into wedges about 3⁄4-inch thick; arrange in tart shell.
3: In medium bowl, combine sugar, yolks and cream. Whisk until combined. Stir in flour and salt. Carefully pour mixture over apricots. Sprinkle almonds over top.
4: Bake until custard is almost completely set, about 35-40 minutes. Best served slightly warm or at room temperature the same day it’s baked.
Source: “Four-star Desserts,” by Emily Luchetti (Harper Collins, $32.50)
Blueberry fool
When it comes to food titles, a fool is a simple dessert that showcases fruit and whipped cream. Why is a called a fool? It is believed to have originated from the French word “fouler,” which means “to press” or “to mash.”
It goes together quickly and can be prepared 3 hours in advance
and refrigerated. Other fruits are often used to make fool, but blueberries are one of my favorites. I like to serve it accompanied with crisp cookies for texture contrast and, well, cookie flavor.
Yield: 4 servings
INGREDIENTS
1 cup fresh blueberries, washed and picked over to remove stems
1 teaspoon fresh lemon juice
1 tablespoon granulated sugar
2 tablespoons water
3⁄4 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
For serving: crisp cookies
PROCEDURE
1: In small, nonreactive saucepan, combine berries, juice, sugar and water. Cook over medium heat, stirring frequently, until blueberries begin to break down and juices boil and thicken somewhat, about 5 minutes. Remove from heat and transfer to small bowl. Place bowl in large bowl of ice water and stir mixture occasionally until cold.
2: In bowl of electric mixer, combine cream, powdered sugar and vanilla. Beat until stiff peaks form. Fold 1⁄3 cup of blueberry mixture into whipped cream mixture. Spoon mixture into 4 dessert bowls. Spoon remaining blueberry mixture over tops. Refrigerate up to 4 hours. Serve chilled and pass cookies at the table, or set each dessert bowl on a plate and place a cookie or two on plate next to each serving.
Source: “What to Have for Dinner,” from Martha Stewart Living (Clackson Potter, $20)