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What seems like a simple tart is so much more, thanks to the cleverness of this recipe from Libbie Summers' new cookbook, Sweet and Vicious: Baking with Attitude. The dough itself is flavored with homemade vanilla sugar and a touch of cornmeal. Meanwhile, a layer of pistachio cream separates the crust from the fruit, which has been tossed with rum, brown sugar, and citrus extract. It bakes up beautifully, the pistachio cream mingling with juice from the fresh fruit. A fat scoop of vanilla ice cream is all that's needed for a finishing touch.
Tips: It's always a little nerve-wracking trying to arrange the slices on a fruit tart, especially when you're using different fruits. An easy way to make sure your tart turns out lovely is to start with the thickest, longest slices on the bottom, proceeding in a spiral that ends with the thinnest, shortest slices. The added bonus to this method is that each slice of the tart will have a little of each different fruit in it.
Tweaks: Making the citrus extract called for in this recipe is simple, but it takes the fruit some time to steep before the extract is ready. As in, weeks. If you don't have orange or lemon extract handy, tossing the fruit slices in orange and lemon zest (about a teaspoon of each) adds the brightness that would be lost, had you skipped the extract entirely.
As always with our Bake the Book feature, we have five (5) copies of Sweet and Vicious: Baking with Attitude to give away.
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