Ambrosia Tart Recipe
Submitted By:from Milwaukee.
Ambrosia Tart Notes
This is a fun way to use Cake Spice.
- 1 1/4 cups all-purpose flour
- 1/8 teaspoon salt
- 2 tablespoons sugar
- 1/3 cup butter
- 1/2 cup finely chopped hazelnuts
- 1 teaspoon double-strength vanilla extract
- 3-4 tablespoons ice water
- 1/3 cup craisins soaked in Gran Marnier for at least 30 minutes
- 1 pound ripe but firm bananas
- 3/4 cups fresh orange juice (takes 2-3 oranges)
- 2 tablespoon fresh lemon juice
- 1/2 cup sugar
- 2 tablespoons butter
- grated rind of one orange
- 3/4 teaspoon Cake Spice
Serves / Yields
Lightly butter an assembled 10 inch two piece tart pan. Preheat oven to 375.
Crust Toast nuts at 375 for 8-10 minutes or until they darken 1-2 shades. Let cool completely.
In a medium bowl, whisk together, flour, salt and sugar. Cut in butter until there are pea sized chunks. Mix in the nuts. Add vanilla to the first Tablespoon of ice water and sprinkle over the dough. Add more water as needed and continue to cut in with a pastry blender until the dough just begins to stick together in clumps. Press dough up the sides and across the bottom of the prepared tart pan.
Bake crust in preheated oven 20-25 minutes or until the outside top edge is lightly browned and the bottom is firm to the touch.
Remove from oven and let cool while cutting bananas. Shell does not have to completely cool to begin laying in the bananas.
Glaze Meanwhile place orange juice, lemon juice, sugar and butter in a small pan and bring to a boil over medium heat. Boil until it thickens and is reduced to 2/3 of a cup. Remove from heat, let cool a little, and add orange rind and Cake Spice. Mix well. Assembly Cut bananas into circles 1/4 inch thick and beginning at the outer edge, lay a full circle of slices. Next slightly overlapping the first circle, lay a concentric circle and continue until the tart is full with one slice for the center. At this point the bananas should look like a flower. Place the craisins by tucking them into spaces. Toss the remaining few drops of Gran Marnier into the sauce. Using a pastry brush, gently brush glaze over the entire surface of the fruit. When done, pour the remaining glaze over the tart distributing it as evenly as possible.
Let cool, remove outer edge and place the tart with the flat piece intact onto a serving plate or gently slide it off onto a serving plate.
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