Apricot Jalousie With Amaretto Cream
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Apricot Jalousie With Amaretto Cream
  Cakes    Apricots    Creams  
Last updated 6/12/2012 1:04:50 AM. Recipe ID 29524. Report a problem with this recipe.
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      Title: Apricot jalousie with amaretto cream
 Categories: Cakes, Desserts, Fruits
      Yield: 6 Servings
 
MMMMM-----------------------AMARETTO CREAM----------------------------
      6    Large egg yolks
      3 tb Sugar
      1 c  Whipping cream
      1    (1-inch) vanilla bean,
           -cut in half lengthwise
      2 tb Amaretto liqueur

MMMMM----------------------------TART---------------------------------
      3 tb Unsalted butter
     12    Whole canned apricots,
           -drained well, or 12 very
           -ripe fresh apricots,
           -peeled, halved, pitted
    1/4 c  Sugar (or more)
      1    (3-inch) piece vanilla bean
           -cut in half lengthwise
      1    Sheet frozen puff pastry
           -(half of 17 1/2 oz pk)
           -thawed
      1    Egg, beaten to blend-glaze
           Additional sugar
 
  FOR AMARETTO CREAM: Whisk yolks and sugar in bowl to blend. Pour
  cream into heavy medium saucepan.  Scrape seeds from vanilla bean
  into cream; add bean.  Bring to boil. Gradually whisk hot cream into
  yolk mixture. Return to saucepan; stir over low heat until mixture
  thickens and leaves path on back of spoon when finger is drawn
  across, about 4 minutes; do not boil. Remove from heat; stir in
  amaretto. Transfer to bowl. Press plastic wrap directly onto surface
  of cream to prevent skin from forming. Chill until cold. (Can be made
  4 days ahead. Keep chilled). Remove vanilla bean.
  
  FOR TART: Melt butter in large skillet over medium heat. Add apricots
  and 1/3 cup sugar.  Scrape in seeds from vanilla bean; add bean. Cook
  until apricots are tender, fall apart and form thick puree, stirring
  occasionally, about 15 minutes for canned apricots and 30 minutes for
  fresh. Cool. Remove vanilla bean. Sweeten mixtrue with more sugar, if
  desired.
  
  Preheat oven to 425F.  Roll out pastry on floured surface to
  12x16-inch rectangle.  Cut in half lengthwise, forming two 6x16 inch
  rectangles. Place 1 rectangle in center of baking sheet. Spread
  apricots evenly over pastry, leaving 3/4 inch border on all sides.
  Brush border with egg glaze. Place second rectangle atop filling.
  Press edges firmly to seal. Brush with glaze.  To form rim, fold up
  1/2 inch of edge all around; press to seal. Brush top with glaze;
  sprinkle with sugar. Using small sharp knife, make diagonal cuts 2
  inches apart across tart, cutting just to filling. Bake until golden,
  about 25 minutes. Cool. Serve with amaretto cream.
  




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Recipe ID 29524 (Apr 03, 2005)

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