Fruit Tart

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I haven’t posted in a while because I have been traveling over the past few weeks, but decided it was time to post something again.  Every year my family does a joint dinner, where we all cook a dish (appetizer, main, side/vegetable, dessert).  They are assigned randomly, but we do it so that you get all 4 before we go around again.  This year was the start of a new cycle and lo and behold, I drew dessert.  Not exactly my forte, as you notice, most of the desserts on here are courtesy of my sister.  But, if nothing else, I am up to a challenge.  So I couldn’t decide what to make (leaning between a creme caramel and fruit tart), but I kept coming back to a fruit tart and just decided to go for it. I got the recipe from here.  In the end I think it turned out pretty good and it looked pretty too, which is always a plus.

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Ingredients:

  • Quiche/tart pan with removable bottom
  • 1/2 cup confectioners’ sugar
  • 1 1/2 cups all-purpose flour
  • 1 1/2 sticks unsalted butter, softened and sliced
  • 8oz package cream cheese, softened
  • 3/4 cup granulated sugar, separated
  • 1 tsp vanilla extract
  • Fresh strawberries
  • Fresh kiwi
  • 1 can peaches
  • 1 oz can frozen limeade concentrate, thawed
  • 1 tbsp cornstarch
  • 1 tbsp fresh lime juice

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Directions

  • For the crust, combine the confectioners’ sugar, flour, and butter in a food processor
  • Press the dough into the tart pan filling the bottom and into the ridges, making sure it is as even as possible
  • Bake at 350 degrees for 10-12 minutes until lightly brown
  • Filling: Whip the cream cheese, 1/2 cup sugar, and vanilla together until smooth and even
  • Spread the filling over the crust evenly
  • Cut the strawberries and kiwi into thin slices
  • Arrange the strawberries, kiwi, and peaches to your liking on the tart
  • To make the glaze, combine the limeade, cornstarch, 1/4 cup sugar, and lime juice in a small saucepan over medium heat
  • When it is clear and thick (stirring occasionally), let it cool for a minute or 2
  • Brush the glaze over the tart and refrigerate until ready to serve

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Pork Chops with Amber Peach Chutney

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I realized that it has been awhile since I last posted. Life has been really hectic and I havn’t had a chance to cook too much beyond fast and simple things. But a little while ago, I had some peaches and decided to make pork chops with what I guess would be my take on a peach chutney. It uses beer, which is always a good thing, but it comes out more like a sauce I guess than an actual chutney. Either way, whatever you want to call it, it was pretty good.

Ingredients

  • Pork Chop (thick cut)
  • 2 yellow peaches, pitted, cut into slices
  • 6 oz amber ale
  • 1/4 tbsp butter
  • Kosher salt and pepper
  • Juice of 1/2 lemon
  • 1/2 yellow onion
  • spinach

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Directions

  • Salt and pepper the pork chops
  • Fry the chops in a skillet over medium heat, then transfer to a plate and tent with foil
  • In the same skillet, cook the peach slices until soft and slightly reduced over low-medium heat
  • Add the 6oz of beer and the lemon juice
  • Cook until the beer reduces and the alcohol is gone
  • Add the pork juice that has collected on the plate and stir in the butter
  • At the same time grill the onions until clear and slightly wilt the spinach
  • Plate the pork chop over the spinach and top with amber peach sauce/chutney
  • Eat and eat some more

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