German Fruit Tart With Creme Fraiche Food

FRESH FRUIT FRANGIPANE TART

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place 1 piece of puff pastry on a baking sheet lined with a silicone mat or parchment paper. Lightly moisten one of the short edges with water. Connect the end of the other puff pastry to the moistened edge. Press pieces together to form a long rectangle, trimming off loose ends with a dough scraper as needed.
• Cut the third puff pastry piece lengthwise into 1-inch strips. Moisten the outer edges of the long rectangle with your finger; stick the pastry strips on top. Poke shallow holes all over the bottom of the dough using a fork. Do not prick the raised border.
• Bake pastry shell in the preheated oven until it starts to turn golden brown, about 15 minutes. Remove from oven. Reduce oven temperature to 375 degrees F (190 degrees C). Readjust the borders and push the bottom down with the flat side of a fork. Let cool completely while preparing the filling.
• Place butter and 1/3 cup plus 1 tablespoon sugar in a bowl; smear together using a spatula until combined. Whisk in egg until mixture is creamy. Add almond flour, salt, vanilla extract, and almond extract. Mix thoroughly. Cut each pluot into 6 wedges. Fill pastry shell with the almond paste. Stick the pluots snugly, but not too deeply, into the filling.
• Bake in the preheated oven until browned and almond filling is set, 30 to 40 minutes. Transfer tart onto a wire rack and let cool completely, at least 40 minutes.
• Combine apricot jam and water in a microwave-safe bowl. Bring to a boil in the microwave. Let cool until warm. Brush glaze over the cooled tart.

GERMAN FRUIT TART WITH CREME FRAICHE

Steps:

• Mix and kneed together the ingredients for the crust.
• Wrap in plastic wrap and refrigerate for 30 minutes.
• In the meantime wash, pare, and slice or chop your fruit.
• Grease a 10-inch springform pan.
• Preheat oven to 350°F.
• Roll out dough to fit bottom of spring form and about 1 1/2" up the side.
• Fit the dough into the spring form and using a stab tiny holes all over the crust using a fork.
• Arrange the fruit on the crust.
• In a bowl add the creme fraiche, eggs,sugar, and vanilla, and mix well.
• Pour the mixture over the fruit.
• Sprinkle with the nut slices.
• Back for 50 minutes.
• Remove from oven and let sit for 10 - 15 minutes.
• Carefully remove the the ring from the spring form and let the tart cool completely.

VERY EASY CREME FRAICHE

Steps:

• In small bowl, sprinkle sugar and salt over sour cream.
• Let stand 2 minutes.
• Gently fold in cream 1 TBS at a time, until thoroughly blended.
• Cover and refrigerate.

RASPBERRY CREME FRAICHE TART

Steps:

• Place baking sheet in bottom of oven.
• Pre-heat oven to 375 degrees.
• Wrap outside of 11-inch-diameter tart pan with removable bottom with foil.
• Using electric mixer, beat butter, 1/2 cup sugar and salt in large bowl until blended.
• Add 3 eggs and 1/2 teaspoon vanilla; beat until smooth.
• Add flour, beat just until blended. Spread batter over bottom and 1/2 inch up sides of pan.
• Beat 1/4 cup sugar, 1 egg, 1/2 teaspoon vanilla and creme fraiche in bowl until well blended.
• Spread custard over batter.
• Arrange berries 1/4 inch apart atop custard.
• Sprinkle tart with 2 tablespoons sugar.
• Bake tart until set and brown around edges, about 45 minutes.
• Cool.
• Remove pan sides.
• Place tart on platter. Dust with powdered sugar if desired.
• **Creme Fraiche - heat 1 cup whipping cream to 85 degrees. Remove from heat; mix in 2 tablespoons of buttermilk. Cover; let stand in warm draft-free aea until slighty thickened, 24 - 48 hours depending on temperature of room.

RHUBARB-LENTIL SOUP WITH CREME FRAICHE

Steps:

• Pour 1 1/2 cups boiling water over lentils in a small bowl; let stand 10 minutes.
• Heat a dutch oven over medium high heat. Coat pan with cooking spray. Add carrot, celery, onion, and parsley to pan; saute for 4 minutes. Add rhubarb and saute for 3 minutes. Drain lentils and add lentils to pan. Stir in chicken broth and salt; bring to a boil. Cover, reduce heat and simmer 35 minutes or until lentils are tender.
• Remove from heat; let cool 5 minutes. Place 3 cups lentil mixture in a blender or food processor. Remove center piece of blender lid to allow steam to escape. secure blender lid on blender. Place a clean towel over opening in blender lid to avoid spatters. Blend until smooth. return pureed mixture to pan; stir in pepper.
• Combine chopped dill and creme fraiche in a small bowl. Serve creme fraiche mixture on top of soup; garnish with dill sprigs.