Course Five Recipe
2018 Violetta, Late Harvest - Stone Fruit Tart with Candied Ginger Crème Pâtisserie, Apricot Jalapeno Glaze
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Ingredients
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For the Tart Crust
For the Stone Fruit Filling
For the Candied Ginger Crème Pâtisserie
For the Apricot Jalapeno Glaze
Method
To Prepare the Tart Crust
- 1
Make the Dough
In a mixing bowl, combine flour, powdered sugar, and salt. Add the cold butter and mix until crumbly. Stir in ice water until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- 2
To Make the Stone Fruit Filling
- 3
Prepare the Filling
In a bowl, mix stone fruits, sugar, cornstarch, lemon juice, and vanilla. Toss until the fruits are well coated.
To Prepare the Candied Ginger Crème Pâtisserie
- 4
Make the Crème Pâtisserie
In a saucepan, heat milk and sugar until warm. In a separate bowl, whisk egg yolks and cornstarch until smooth. Gradually whisk in the warm milk. Return the mixture to the saucepan and cook over medium heat until thickened. Remove from heat and stir in butter and candied ginger.
To Make the Apricot Jalapeno Glaze
- 5
Prepare the Glaze
In a small saucepan, combine apricot preserves, chopped jalapeno, and water. Heat over low until warm and slightly thinned.
To Assemble the Tart
- 6
Assemble and Serve
Spread the Crème Pâtisserie evenly over the cooled tart crust. Top with the stone fruit filling. Drizzle with the apricot jalapeno glaze before serving.