Conference turris::cooks

1684.0. "Melon Tart made with dessert wine" by MDA::NEWSTED () Thu Mar 23 1989 09:57

 MELON TART 
 ----- ----
 Extracted from Food & Wine Magizine March 1988 from the
 Article entitled "Cooking with wine made easy"

 The recipie calls for the rich, sweet minty taste of Muscat Beaumes de 
 Venise.  The Muscat should be as young as possible (1986 Jabolet or Domaine
 Durban)
 ----------------
 8 to 10 servings
 ----------------
 1 ripe cantaloupe (about 2 1/2 lbs.)
 1 cup + 1 tbsp Beaumes de Venise
 1/2 cup sugar
 4 egg yolks
 1/2 cup heavy cream
 1/4 cup milk
 3 tbsp all-purpose flour
 1/2 cup apricot jam
 Prebaked tart shell
 Mint leaves for garnish

 1. Quarter the melon lengthwise discarding the seeds. Remove and discard 
    the rind. Slice the melon lengthwise into very thin wedges ( photo 
    makes them look to be about 1/4 inch)
 
 2. In a small bowl combine 2/3 cup of the wine with 5 tbsp. of the sugar.
    Stir to dissolve sugar. Pour 1 third of the wine syrup into a large
    shallow, nonreactive dish. Add a layer of melon slices. Cover with
    another third of syrup, repeat until all slices are layered and 
    cover with remaining syrup. Refrigerate for 12-24 hours.
 
 3. In a bowl whisk the egg yolks with 2 tbsp. of the sugar until pale.
 
 4. In a small but heavy saucepan, whisk the cream, milk and flour until
    smooth. Bring to a boil, whisking constantly over moderate heat.
    Gradually whisk the hot liquid into the egg yolks. Return the mixture
    to the saucepan and cook whisking constantly until the pastry cream
    is thick and shiny and has lost it's raw taste. About 4 minuts. 
 
 5. Remove from the heat and whisk in 1/3 cup of the Beaumes de Venise wine.
    Let cool. Cover with plastic wrap touching the surface and refrigerate
    for 2 hours or overnight. ( the recipie can be prepared up to this
    point 1 day ahead )
    
 6. In a small heavy saucepan, combine the apricot jam with the remaining
    1 tbsp. each of sugar and Beaumes de Venise. Bring to boil over high
    heat and cook for 1 minute; Strain.
 
 7. Brush a thin layer of the glaze over the prebaked, cooled tart shell.
    spread the pastry cream evenly in the shell. Remove the melon slices
    from the wine syrup and pat dry with paper towels. Arrange the slices
    over the pastry cream, placing the tip of each slice in the center of
    the tart, overlapping them to form a pinwheel design. Reheat the 
    remaining glaze and brush it over the melon. Let the Tart stand at 
    least 15 minuts at room temp. before serving!

    A word about the tart shell: It is prepared in a 9 1/2 tart pan with
    removable bottom. I am going to use a regular pie crust in a tart pan.
    I'm sure this will not be as good as the shell they give the recipie for
    but I dont have a food processor or enough time!
  
    I'm going to do 1-5 on Saturday morning, then prepare the tart sunday
    morning for a 2:00 Easter Dinner Celebration.  Also, there are some
    good suggestions in PSW::WINES (latest entries) on where to get the
    Muscat wine.  Enjoy the Tart and your Easter weekend!

 Nancy Newsted