Chef Ron Raymer, Smoked & Cracked
| Servings |
| 12 2-inch tarts |
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Chef Ron Raymer, Smoked & Cracked
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Ingredients
Pastry
- 450 grams lard
- 2 ml salt
- 950 ml flour sifted
- 1 egg separated
- 240 ml lemonade
- zest of lemon rind
Filling
- 180 ml brown sugar
- 240 ml corn syrup
- 2 eggs
- 125 ml unsalted butter softened
- 5 ml vanilla extract
- pinch of salt
Apples, Browned
- 15 ml butter
- 15 ml brown sugar
- 1 ml cinnamon
- 1 Granny Smith apple cored and sliced
Other Fillings and Garnish
- 36 pecan halves
- 90 ml raisins
- 4 cloves black garlic sliced
- 115 grams dark unsweetened bakers chocolate
Servings: 2-inch tarts
Units:
Instructions
For Pastry
- Gently combine lard, salt and flour. Do not overwork.
- Beat egg yolk, add lemonade and lemon rind and whisk for a few seconds.
- Beat egg white until light and fluffy.
- Add yolk and lemonade mixture to the pastry, gently working it in.
- Add egg white and fold in.
- Form into ball. Cover and refrigerate for 1 hour.
For Filling
- While pastry is resting, combine brown sugar, corn syrup, eggs, butter, vanilla and salt in stainless steel bowl. Whisk until smooth. Set aside.
For Apples
- Melt butter with brown sugar and cinnamon in saucepan on low heat.
- Add apple and cook until slices are soft.
- Roll out pastry and put in tart shells or muffin pans to desired thickness (¼-inch).
- Put 3 pecan halves on walls of each tart.
- Add 1 apple slice, 3 raisins and 1 black garlic slice to each tart.
- Fill tarts with butter/corn syrup mixture to edge. Do not overfill.
- Bake at 375ºF (190ºC) approximately 30 minutes.
- Let cool. Remove tarts.
- Melt chocolate and then use to brush edges of tart. Drizzle remainder over tarts if desired. Serve.
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