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)
- 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.
- 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.
- 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.
- 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.
- Preheat oven to 450°. Line 2 baking sheets with parchment paper.
- 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.
- 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.
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
- 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.
- 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.
- In a large bowl, beat cream with a mixer at high speed until stiff peaks form. Add lemon mixture, and beat until combined.