BLUSHING FRUIT TARTS WITH AMARETTO TRUFFLE SAUCE

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Blushing Fruit Tarts With Amaretto Truffle Sauce image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories     Pies

Number Of Ingredients 19

2 cup(s) all-purpose flour
3 tablespoon(s) sugar
dash(es) salt
3/4 cup(s) unsalted butter, cubed
2 - egg yolks, beaten
1/4 cup(s) chopped almonds
3 tablespoon(s) coarse sugar
FOR THE FILLING
1/2 cup(s) chopped dried apricots
1/2 cup(s) dried cranberries
1/2 cup(s) dried cherries
1 tablespoon(s) sugar
1 cup(s) amaretto, divided
1 1/4 cup(s) fresh or frozen blueberries
2 teaspoon(s) cornstarch
FOR THE SAUCE
1 cup(s) white baking chips
1/2 cup(s) heavy whipping cream
3 tablespoon(s) amaretto

Steps:

  • Place the flour, sugar and salt in a food processor. Cover and pulse until blended. Add butter; pulse until mixture resembles coarse crumbs. While processing, gradually add egg yolks until dough forms a ball. Divide dough into five portions; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle. Roll out four portions into 6-in. circles. Press into 4-in. fluted tart pans with removable bottoms. Trim edges. Line unpricked pastry shells with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights. Place on a baking sheet.
  • Bake at 400° for 8 minutes. Remove foil and weights; bake 4 minutes longer. Cool on a wire rack. Meanwhile, crumble remaining pastry; toss with almonds and sugar. Set aside. In a small saucepan, combine the apricots, cranberries, cherries, sugar and 3/4 cup Amaretto. Bring to a boil. Add blueberries; cook 10 minutes longer. Combine cornstarch and remaining Amaretto until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Pour into crusts; sprinkle with crumbled pastry. Bake at 400° 10-15 minutes longer or until topping is golden brown. Cool on a wire rack. Place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in Amaretto. Cool, stirring occasionally. Drizzle over tarts.

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