Tarte aux Fruits á l'Alsacienne
- 250 grams of flour
- 125 grams of margarine
- 1 teaspoon of potato starch/arrowroot mixed with 2 tablespoons of water
- pinch of salt
- 350 ml of water
- 200 grams of cashew
- 100 grams of evaporated cane juice (or more, depending on the tartness of the fruit
- the freshly squeezed juice of one lemon (about 1/4th of a cup)
- 1 tablespoon of potato starch/arrowroot
- pinch of salt
- pinch of turmeric
- 4 apples or equivalent amount of fruit
Preheat the oven to 200°C.
Cut the margarine and pastry flour together, into a crumbly mixture. Mix the potato starch and water. Add and mix. Add enoug water to make nice pastry-dough. Wrap in parchment paper and let rest for half an hour.
Grease and line a baking pan, I used a 28 cm springform.
Either slice the fruit, or if it is somehow dented and a little over the hill remove the inedible parts, and proceed to blend it together with the cashew-base in the next step.
Blend everything except the sliced fruit. Make sure it is very very smooth.
Roll the dough, make a shell in the greased springform. Arrange the sliced fruit nicely and top with filling.
Bake for about an hour, until the top is golden and lovely. You will smell the tarte when it's about done, it will be fruity and fragrant.
Coming to you from 2017:
I currently make my sour cream by culturing a mixture not dissimilar to this one. We've come a long way since 2011 and the new version is a little better, it's not worth the effort of revising and going into the entire story about culturing nut-cheeses.
We still bake a version of this as our quiche
, but I use Smitten Kitchen
's foolproof galette pastry
and bake it blind first. I also tend to thicken the cashew base by heating it in a pan before adding the filling and transferring to the crust. We discovered this when I tried to rush the quiche for lunch one day and it means a crispier base and a more consistent filling. This might not be as easy when preparing it as a cream fruit tart, so in that case maybe do a pour-and-bake.
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