Angelcot Tart
1 sheet frozen puffed pastry
1 cup Creme Fraiche
6 Angelcots, delicately peeled
Angelcot Coulis
1) Defrost the puffed pastry. And heat the oven as directed.
2)
Trim the edges of the dough 1/2" and stack it along the side edges to
make a border (you'll use this for lots of summer fruit tarts).
3) Give the edges a quick egg wash (ez: one egg & 1 Tablespoon of water, whisked)
4) Bake the pastry.
5)
When it cools, brush the Creme Fraiche (mixed with 1 Tablespoon of
superfine sugar) onto the the pastry bed. You can also use a thick greek
vanilla yogurt or pastry cream. Pastry cream is my favorite, but this
is a quick compilation and there will be another tart.
6) Cool covered in the fridge while you peel the Angelcots. (I use a tomato peeler like these - be careful.)
7) Cut the fruit into sixths and layer them as you like. They'd also be great in quarters or halves.
What Am I Cooking, 2011
