BRANDIED APRICOT TART
Canned apricots make this golden, buttery tart a wonderful option any time of year. I brush them with preserves and brandy, then sprinkle on almonds for a bit of crunch. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 450°. In a large bowl, combine flour and sugar. Cut in butter until crumbly. Add egg yolk. Gradually add milk, tossing with a fork until a ball forms., Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom. Bake 8-10 minutes or until lightly browned. Cool on a wire rack. Reduce heat to 350°., In a small saucepan, combine preserves and brandy; cook and stir over low heat until melted. Brush 2 tablespoons over crust. Arrange apricots over crust and brush with preserve mixture. , Bake 18-22 minutes longer or until crust is golden brown. Cool on a wire rack. Sprinkle with almonds. Serve with whipped cream if desired.
Nutrition Facts : Calories 468 calories, Fat 13g fat (8g saturated fat), Cholesterol 54mg cholesterol, Sodium 115mg sodium, Carbohydrate 85g carbohydrate (59g sugars, Fiber 4g fiber), Protein 4g protein.
BRANDIED-FRUIT TARTLETS
Use different cookie cutters or aspic cutters to create fun toppers for each of these dried-fruit tartlets, or cut decorative vents with a sharp knife.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h15m
Yield Makes 12
Number Of Ingredients 8
Steps:
- In a medium saucepan, bring dried fruit and cider to a boil over medium-high. Reduce heat and simmer until liquid is almost absorbed, 8 minutes. Transfer fruit mixture to a food processor and pulse until finely chopped but not pasty. Transfer to a medium bowl and stir in pecans and brandy. (To store, transfer to an airtight container and refrigerate, up to 1 week.)
- Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to an 1/8-inch thickness. With a 3 1/2-inch cookie cutter, cut dough into 12 rounds, then press rounds into 12 standard muffin cups (dough should come 3/4 inch up sides). Divide fruit mixture among cups and brush edges with egg. With a 2 1/2-inch cookie cutter, cut remaining dough into 12 smaller rounds (reroll scraps if necessary). With lightly floured decorative cutters or a knife, cut out shapes from smaller rounds (or cut slits to vent). Place on tartlets, pressing lightly at edges to seal. Brush tops with egg and sprinkle with sugar. Freeze until firm, 10 minutes (or up to 1 day).
- Bake until tartlets are golden brown, 25 minutes, rotating pan halfway through. Let cool in pan, 5 minutes. Run a thin knife around each tartlet; transfer to a wire rack to cool completely.
Nutrition Facts : Calories 329 g, Fat 18 g, Protein 4 g
DICK TAEUBER'S BRANDY ALEXANDER PIE
In January 1970, The Times published a recipe for brandy Alexander pie. It was an unassuming confection: a graham-cracker crust filled with a wobbly, creamy mousse and enough alcohol to raise the hair on your neck and then make your neck wobbly too. Later that year, Craig Claiborne, then the food editor, declared it one of the paper's three most-requested dessert recipes and ran it again. By rights, this should have been the recipe's swan song. But thanks to Dick Taeuber, a Maryland statistician, the pie lived on. Taeuber discovered that you could use a simple formula to make the pie in the flavor of almost any cocktail you wanted (3 eggs to 1 cup cream to 1/2 cup liquor). In 1975, Claiborne renamed it Dick Taeuber's cordial pie and published it once more, this time with all 20 variations (see note). Calling it a cordial pie doesn't quite capture its punch or proof. Booze pie would be more fitting. It's not the kind of thing you want to serve for a children's birthday party.
Provided by Amanda Hesser
Categories pies and tarts, dessert
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Combine the crumbs with butter. Form in a 9-inch pan and bake for 10 minutes. Cool.
- Pour 1/2 cup cold water in a saucepan and sprinkle gelatin over it. Add 1/3 cup sugar, salt and egg yolks. Stir to blend. Place over low heat and stir until the gelatin dissolves and the mixture thickens. Do not boil. Remove from heat.
- Stir the Cognac and creme de cacao into the mixture. Then chill until the mixture starts to mound slightly when nudged with a spoon.
- Beat the egg whites until stiff, then add the remaining 1/3 cup sugar and beat until peaks are firm. Fold the meringue into the thickened mixture.
- Whip the cream, then fold into the mixture. Add food coloring if desired. Turn the mixture into the crust. Add garnish, if desired. Chill several hours or overnight.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 11 grams, Carbohydrate 44 grams, Fat 29 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 17 grams, Sodium 323 milligrams, Sugar 32 grams, TransFat 0 grams
CHOCOLATE BRANDY TART
Make and share this Chocolate Brandy Tart recipe from Food.com.
Provided by ladyroseofrohan
Categories Tarts
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- Mix the graham cracker crumbs with 2 tbsp sugar and butter in a bowl.
- Press the crumb mixtures evenly into a 9 inch tart pan, covering bottom and sides. Bake 10 minutes. Cool.
- Place the water in the top of a double boiler set over hot water. Sprinkle in gelatin or agar and let stand for 5 minutes to soften. Add half the sugar and egg yolks. Whisk continually over a low heat until the gelatin dissolves and the mixture thickens. Do not boil.
- Remove from the heat and stir in the brandy.
- Set the pan in ice water and stir until it cools and thickens. It should not set completely.
- With an electric mixer, beat the salt and egg whites until they hold stiff peaks. Beat in the remaining sugar. Fold large dollops into the yolk mixture.
- Whip the cream until soft peaks form, then gently fold into the filling. Spoon into the prebaked crust and chill until set, 3-4 hours. Decorate with chocolate curls immediately before serving.
Nutrition Facts : Calories 391.3, Fat 24.1, SaturatedFat 13.9, Cholesterol 140.8, Sodium 257.6, Carbohydrate 31.9, Fiber 0.4, Sugar 23.5, Protein 4.2
BRANDY TART
This is a South African classic. I served this at a South African night held in our small Canadian town and everybody wanted the recipe.
Provided by koeksister
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- * To Make Tart:.
- Sprinkle bicarbonate of soda over the dates. Pour the boiling water over the dates. Leave to cool.
- Cream the butter and sugar in a mixing bowl. When the butter mixture is light and creamy, gradually beat in the egg.
- Sift the dry ingredients. Alternately fold the dry ingredients and the date mixture into the creamed mixture, using a metal spoon.
- Pour into a greased 25 cm pie dish or cake tin.
- Bake at 180 C (350 F) for 45 minutes until dark brown and done.
- Prepare the sauce and pour over the hot tart.
- * To Make Sauce:.
- Bring the sugar, water and butter to the boil. Remove from the heat and add the vanilla and brandy. Pour the warm sauce over the hot cake and leave to cool.
- Cut the tart into equal portions.
- Fill a large piping bag with 1 cup whipped fresh cream.
- Pipe a large curl of cream on each serving. Add a sprinkling of chopped pecan nuts.
Nutrition Facts : Calories 399.9, Fat 16.5, SaturatedFat 5.7, Cholesterol 38, Sodium 194.8, Carbohydrate 56.4, Fiber 3.1, Sugar 42.9, Protein 3.5
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CHRISTMAS BRANDIED MINCE TARTS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.9/5 (11)Total Time 1 hr 25 mins
- To make the mince filling: In a small bowl, set aside 1/2 cup (67g) of the golden raisins and 1/3 cup (43g) of the currants. (These will be mixed into the filling later.), Place the remaining raisins (golden and regular), currants, chopped apple, mixed candied peel, grated orange and lemon rind, sugar, spice, and salt in the work bowl of a food processor. Process until finely minced, but not puréed.
- Add the almonds and process briefly, just to break up the almonds., Transfer the mixture to a bowl. Stir in the golden raisins and currants that were set aside, then add the melted butter., Mix in brandy to taste., Cover tightly and store the mince filling in the refrigerator for up to a month, until ready to use., To make the crust by hand: Combine the flour and salt in a bowl. Add the butter, mixing it in thoroughly until it looks like breadcrumbs. Drizzle in the water, tossing as you go, until you've added enough water so that you can squeeze the dough together and it's cohesive.
- To make the crust using a food processor: Mix the flour, salt, and butter, pulsing till the mixture resembles fine crumbs. With the motor going, drizzle in the ice water, stopping when the dough comes together. It should hold together nicely; if it doesn't, add a bit more water., Divide the dough in half, and shape each piece into a disc. Wrap in plastic and refrigerate for 30 minutes or overnight., When you're ready to prepare the tarts, remove the dough from the refrigerator. If it's been chilling for longer than 30 minutes, let it warm for 15 minutes or so, until it's rollable. Preheat your oven to 400°F., Working with one piece of dough at a time, roll it into a 10" circle, about 1/8" thick., Cut rounds of dough to fit your pan of choice. For a standard muffin pan, cut a dozen 3 1/2" circles (English muffin rings work well here). For a mini muffin pan, cut two dozen 2 1/2" circles (a small-sized biscuit cutter works well here)., Nestle the dough circles gently into the muffin cups
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4.5/5 (17)Category DessertCuisine South AfricanCalories 357 per serving
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