I’m not sure the recipients of the loaves were super impressed. Making the bread, which incorporated lots of dried fruit and nuts, stretched out over several days, and while I loved and appreciated all the steps involved, it was one of those projects where you celebrate the process ( It’s 13 Dessert Bread season!) rather than the product. The name of the bread comes from the selection of dried fruit and nuts that are the final treat in the traditional Provencal extravaganza known as the Gros Souper, Chrismas Eve dinner, before everyone waddles off to church for Midnight Mass. Last Christmas, I made an ambitious fruit bread recipe, Le Pain Aux 13 Desserts (the Bread of 13 Desserts), from Daniel Leader’s book, LIVING BREAD, as gifts for friends and family. I used an old trick of wrapping the edges with foil, and putting the tart under the broiler for 5 minutes to cook the cut-outs. The cut-out shapes weren’t done by the time the tart was done and the edges were golden brown.The crust should be golden brown and the syrup bubbling. Bake at 375, at the bottom of the oven, for 30 minutes.Do not brush the pre-cooked edges with cream as it will cause them to darken too quickly. Brush the shapes with cream if you have some. If you have cut-out shapes, place on top. Fill the pre-cooked pastry crust with the dried fruit.It should be just turning golden brown and crisp. Prebake in a 375-degree oven for 25 minutes.Put the tart shell into the freezer for 30 minutes.Use left over dough to make cut-out shapes to put on top of the tart.Finish the edges as you like: pinched with your fingers, pressed with the tines of a fork, or simply left as is. If there’s excess dough, trim the edges, leaving a ¼ overhang. Transfer the triangle a 10-inch tart pan with the point of the triangle pointed at the center and unfold. Fold the dough in half, and then in half again, to make a triangle.You will need to pick the dough up with a bench scraper and dust the counter with flour several times as the dough will stick to the counter. Using additional flour, roll the dough out to ¼ inch thick, about a 14-inch round. While the dried fruit is cooking, get started on finishing the crust.Add the dried fruit and cook until tender and syrupy, about 20 minutes.Reduce the heat to low and simmer 10 minutes.Combine all the ingredients except the fruit in a saucepan and bring to a boil.Begin by wrapping the fennel seed, peppercorns and cloves into a cheesecloth bundle or, as I did, put them in a tea strainer. While the dough is chilling, make the filling.Wrap in plastic and let rest in the fridge for 30 minutes.Check for texture by squeezing some in your hand. Add the water and process until the mixture just comes together, about 30 seconds.Add the butter and pulse until the mixture resembles cornmeal.Put the flour, cornmeal, sugar, salt and lemon zest in a food processor and process to combine.1¼ pounds assorted dried fruit: figs, prunes, apricots, raisins, currants (remove the stems and cut the figs in quarters).12 tablespoons unsalted butter, cut into ½ inch slices.Donations pay restaurant workers in the soup kitchen. In less than a week the fund has raised $58,000. Meals go to displaced restaurant workers, to their families and to medical workers who deserve better than PB&J.
NOTE: Jody and her peers have been working on funding a soup kitchen – TRADE PORTO SALONIKI GIVES. A slice of Dried Fruit Tart begs for a scoop of crème fraîche, vanilla ice cream or even full-fat Greek yogurt. This dish is an easy treat, an excuse to create a buttery crust to hold the mixture of dried fruit mulled in red wine suspended in a thick syrup flavored with cinnamon, peppercorns, and both fresh and dried herbs. Don’t worry if you don’t use them tomorrow, or even next month, your purchases will keep. If you haven’t tried either of those, then you need to spend more quality time with what’s on offer during your next masked foray down the dried fruit aisle. Our previous approach in The Garum Factory has mostly been to use dried fruit where it’s least expected, in Caramelized Turnips with Bacon and Dates, for example, or Layla and Mohammed’s Moroccan Short Ribs of Beef with Prunes and Ras El Hanout.
#Portos fruit tart free
The recipe suggests figs, prunes and apricots, but if you happen to have some dried peach halves or cherries that have seen better days, feel free to add some in a few chopped walnuts wouldn’t be amiss either. We’re going to use up those petrified jewels in a Dried Fruit Tart. Anyone not have a few abandoned silos of dried prunes sitting at the back of the cabinet shelf? Maybe some apricots like knucklebones rattling around the bottom of a bag? Good.
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