Spiced Wine-Poached Mirliton Tart

Meet the holiday tart that is as beautiful as it is delicious.

Spiced Wine-Poached Mirliton Tart
Makes about 12 servings
  • 2¾ cups all-purpose flour
  • 1 tablespoon kosher salt
  • 2 cups unsalted butter, frozen for 30 minutes
  • ½ cup ice water
  • 4 cups Pinot Noir
  • 4 cups water
  • 3 cups sugar
  • 6 tablespoons crystallized ginger, diced
  • 1 teaspoon Chinese five-spice powder
  • 4 mirlitons, peeled, seeded, and thinly sliced
  • 1 large egg, lightly beaten
  • Lemon Cream (recipe follows)
  1. In the work bowl of a food processor, place flour and salt; pulse until combined. Cut butter into cubes; add to flour mixture, and pulse until mixture is crumbly. With processor running, gradually add ½ cup ice water through food chute, processing just until mixture forms a ball.
  2. On a lightly floured surface, turn out dough. Shape into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes. Dough can be made up to 3 days in advance.
  3. In a large stockpot, bring wine, 4 cups water, sugar, ginger, and five-spice powder to a boil over high heat. Reduce heat; add mirliton, and cover with a cheesecloth to keep them submerged. Simmer until mirliton is tender, 35 to 45 minutes. Remove mirliton from liquid, and reserve 2 cups cooking liquid. Discard remaining cooking liquid.
  4. Return reserved 2 cups cooking liquid to pot, and bring to a boil. Cook until liquid reduces and has the consistency of maple syrup. Transfer to a heatproof bowl, and let cool slightly.
  5. Preheat oven to 450°. Line 2 baking sheets with parchment paper.
  6. On a lightly floured surface, roll dough into a 25x8-inch rectangle, about ¼ inch thick. Using a sharp knife, cut dough into 2 (12x6½-inch) rectangles. Transfer to prepared pans. Brush dough with egg.
  7. Bake, one sheet at a time, until golden brown, about 15 minutes. Let cool completely. Top with Lemon Cream and poached mirliton, and drizzle with reduced mirliton cooking liquid.

Lemon Cream
Makes about 2 cups
  • ½ cup sugar
  • Zest of 1 large lemon
  • 3 tablespoons cornstarch
  • ⅛ teaspoon kosher salt
  • ¾ cup water
  • ½ cup fresh lemon juice
  • 3 large egg yolks
  • 1 tablespoon unsalted butter, softened
  • ¾ cup heavy whipping cream
  1. In a medium bowl, rub together sugar and zest with fingertips to combine; add to a medium saucepan. Whisk in cornstarch and salt. Add ¾ cup water and lemon juice, whisking until smooth. Whisk in egg yolks. Cook over medium-high heat until thickened, about 8 minutes. Remove from heat, and stir in butter.
  2. Line a rimmed baking sheet with plastic wrap. Pour curd onto baking sheet, and press another layer of plastic wrap directly onto surface to prevent a skin from forming. Place baking sheet on a wire rack, and let cool to room temperature.
  3. In a large bowl, beat cream with a mixer at high speed until stiff peaks form. Add lemon mixture, and beat until combined.


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