|6||tablespoons diced, chilled unsalted butter|
|3||tablespoons ice water (or more if necessary)|
|1 1/2||teaspoons cornstarch|
|4||small California nectarines, pitted and sliced|
|4-5||small California plums, pitted and sliced|
|1/2||teaspoon vanilla extract|
|Egg wash: 1 egg beaten with 1 tablespoon water|
|1/4-1/2||cup raw sugar|
|1/4||cup peach preserves, warmed|
To prepare crust, stir together flour, sugar, cinnamon and salt in a medium bowl. Add butter; cut in with the back of a fork until butter is reduced to oatmeal-size pieces. Add 3 tablespoons ice water; toss until moist clumps form, adding more water as needed if dough is too dry. Gather into a ball and flatten into a disk. Wrap and chill for at least 1 hour or up to 1 day. To prepare filling, stir together sugar and cornstarch in a medium bowl. Add fruit and vanilla and toss well to coat. Let stand for 30 minutes. Meanwhile, roll out dough into a 12-inch circle on a lightly floured board. Place on a parchment lined baking sheet; spoon fruit and juices into the center leaving a 2-inch border of dough on the outside. Brush border of dough with egg wash. Fold up and over fruit to partially enclose (center 6-inches of fruit should be uncovered). Brush dough with egg wash and sprinkle with sugar. Bake in preheated 375°F oven for 55 minutes or until crust is golden brown and fruit filling is bubbling at the edges. Remove from oven and loosen tart from parchment with a spatula. Brush with fruit preserves. Slide onto a rack and let cool for 45 minutes. Serve warm or at room temperature with ice cream.
Makes 8 servings.
|3||cups chopped fresh California figs (may substitute 2 1/2 cups chopped dried California figs, plumped in hot water and drained)|
|1||cup golden California raisins|
|5||tablespoons room temperature butter, divided|
|9||slices (3/4-inch thick) French bread|
|3||eggs + 1 egg yolk|
|1 1/2||cups whipping cream|
|1 1/2||cups whole milk|
|2||tablespoons California lemon juice|
|2||teaspoons grated lemon peel|
|1||teaspoon vanilla extract|
|Vanilla ice cream or whipped cream (optional)|
Stir together figs, raisins and brandy in a medium bowl; let stand for 30 minutes. Preheat oven to 350°F. Generously butter an 8-cup soufflé dish or casserole dish with straight sides. Spread remaining butter onto bread slices. Cut into 1-inch cubes and transfer to prepared dish. Stir together sugar, eggs and egg yolk in a large bowl; whisk in cream, milk, lemon juice, lemon peel and vanilla. Stir in fruit, then stir mixture into bread cubes; let stand for 5 minutes. Set dish in a large baking pan and add hot water to the baking pan to come 1-inch up the sides of dish. Bake for 1 3/4 hours or until custard is set in the center, tenting with foil if top browns too quickly. Serve warm with vanilla ice cream or whipped cream, if desired.
Makes 8 servings.