Darrel Moss - Ginger Jar Afternoon
Ginger Jar Afternoon
Darrel Moss
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Caramel Almond Ginger Tart




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Friday, November 10, 2006

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Caramel Almond Ginger Tart
Bon Appétit March 1988

 Bon Appetit
Bon Appetit

1 cup all-purpose flour
3 tablespoons confectioner's sugar
Pinch of salt
1/4 cup (1/2 stick) well-chilled unsalted butter, cut into pieces
2 tablespoons well-chilled solid vegetable shortening, cut into pieces
1 egg yolk blended with 2 tablespoons water

Caramel Filling:
2 ounces cream cheese, room temperature
1/4 cup whipping cream
3/4 cup granulated sugar
6 tablespoons water
1/4 teaspoon fresh lemon juice
3 tablespoons unsalted butter, cut into pieces, room temperature
3/4 teaspoon grated fresh ginger
2 cups blanched slivered almonds, toasted (about 8 ounces)
3/4 cup chilled whipping cream
1 1/2 tablespoons dark rum
1 1/2 tablespoons confectioner's sugar

For pastry: Mix flour, confectioner's sugar and salt in processor. Cut in butter and shortening using on/off turns until mixture resembles coarse meal. Add yolk mixture and blend until dough begins to gather together. Gather dough into ball; flatten into disc. Wrap in plastic and refrigerate 45 minutes. (Dough can be prepared 1 day ahead.)
Roll dough out on lightly floured surface to 1/8-inch-thick round. Fit dough into 9-inch round tart pan with removable sides. Trim dough, leaving 1/2-inch overhang. Fold overhang in and press against sides, forming double edge. Refrigerate 30 minutes. Preheat oven to 375 degrees F. Line tart with foil. Fill with dried beans or pie weights. Bake until crust is set, about 10 minutes. Remove foil and weights. Pierce bottom with fork. Bake until
crust is golden brown, about 20 more minutes. Cool crust on rack.
For filling:
Mix cream cheese and 1/4 cup whipping cream in small bowl until smooth. Cook sugar, water and lemon juice in heavy medium saucepan over low heat, swirling pan occasionally, until sugar dissolves. Increase heat and boil until syrup turns caramel color. Remove pan from heat. Stir in cream cheese (mixture will bubble vigorously). Blend in butter, then ginger. Mix in almonds. Pour filling into pastry. Let stand at room temperature until filling sets, about 2 hours. (Can be prepared 8 hours ahead.) Using electric mixer, whip cream to soft peaks. Add rum and confectioner's sugar and whip until almost stiff. Spoon cream into pastry bag fitted with star tip. Pipe 2-inch-wide decorative border onto tart and serve.

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