Apricot and Goat Cheese Tarts
by Todd English, Paige Retus, and Sally Sampson
from The Olives Dessert Table
(Simon & Schuster, 2000)
Serves 8

Ingredients
   Pistachio Tart Shells
1/2 cup  finely ground pistachio nuts
1/2 cup  sugar
2 1/2 cups  all-purpose flour
1/2 teaspoon  salt
1 1/2 sticks  unsalted butter, chilled
   Chopped zest of 1 lemon
   2 large eggs
   1 tablespoon vanilla extract 
     
Apricot and Goat Cheese Filling
16   ripe apricots, pitted and quartered
1/3 cup   sugar
1 tablespoon   fresh lemon juice
8 ounces   goat cheese
1/2 cup   shelled and toasted pistachios (See Note)

Method
  Make the tart shells
1. Lightly flour a work surface. Place the nuts and sugar in a food processor fitted with a steel blade and process until fine. Add the flour, salt, and butter and pulse until sandy. Add the zest, eggs, and vanilla and pulse until it forms a shaggy mass.

2. Place the dough on the work surface and gather into a cohesive mass. Cover with plastic wrap and refrigerate at least 1 hour and up to 2 days. Divide into eight portions.

3. 1. Preheat the oven to 350°F (175°C). Dust a work surface with flour. Gently form the dough into 8 flat disks; take care not to overwork the dough. Beginning in the middle of the circle, and using short but firm strokes, roll up toward 12 o'clock. Turn clockwise and repeat and continue turning and rolling until the dough is about 1/2-inch larger than the tart shell. Place the dough in eight 4-inch tart pans, taking care to lay the dough into the "corners" of the pan, between the sides and the bottom. Gently press into the sides to define the edges. Using your thumb, clean off the edges by pushing the dough against the edge of the pan or mold to cut off excess. Line the dough with aluminum foil and top with a heavy layer of rice, beans, or pie weights.

4. Transfer to the oven and bake until the dough is set and dry to the touch, about 10 to 12 minutes. Remove the aluminum foil and bake until golden, about 3 to 4 minutes. Set aside to cool to room temperature.

Make the filling
1. Place the apricots, sugar, and lemon juice in a bowl and toss well.

Assemble the tarts
1. Dot the pistachio tart shells with equal amounts of half of the goat cheese.

2. Top with pistachios, the apricots, and then dot again with the remaining half of the goat cheese.

3. Transfer to the oven and bake until golden and bubbly, about 20 to 25 minutes. Serve warm or at room temperature.

NOTE: To toast the nuts, preheat the oven to 350°F (175°C). Place the nuts in a single layer on a baking sheet and bake until lightly toasted, about 15 to 20 minutes. Cool before using.

No sorry, i don't know them, the only time that i went to the South was when i was 15....and not at all interested in food. We stayed in a posh hotel in Bandol for 3 weeks, but we weren't there on holiday, so no walking around shops or markets.

I found this for you to read, they look really interesting:

http://www.jedecouvrelafrance.com/f-448 … zenas.html

Yes - those are the ones!

My favourite version are those made by Madam Trinquet in Bedarieux.

We have a holiday home in Faugeres,which is close to both Pezenas and Bedarieux.

Tuna fish tart.

* Pastry:
    * 250 g flour
    * 125 g butter
    * water
    * salt
    * or 400 g of flaky pastry
    * Filling:
    * 400 g fresh or water canned tuna fish
    * 3 eggs
    * 1/2 litre crème fraîche
    * thyme
    * salt
    * pepper
    * 50 g grated gruyere



If making the pastry yourself, let it rest in the fridge for half an hour.

Drain, roughly flake the tuna meat.

In a bowl, beat the whole eggs.

Add the crème fraîche, salt, pepper, thyme leaves.....and finally the tuna meat.

Roll out the pastry......and line in a tart mold.

Pour this preparation on the bottom of the tart.

Sprinkle with grated Swiss cheese.

Bake for 25 mn in hot oven at 180°C. Serve warm, topped with a spoon full of fresh cream mixed with the juice of one lemon.

Last edited by kye in france (Tue 12 May 09 1:17pm)