Not fond of fruits? Give a nutritional twist to seasonal fruits with delicious desserts -
Not fond of fruits? Give a nutritional twist to seasonal fruits with delicious desserts
Posted 02 Aug 2018 03:22 PM

Seasonal fruits are not only good for health, but are a favourable choice too, especially due to the easy availability in the markets. Mangoes are packed with vitamins, minerals and enzymes that have a cardioprotective effect and reduce the risk of heart diseases. Among the tropical fruits, pineapple is a powerhouse of nutrients, avocado might be the only fruit that contains heart-healthy monounsaturated fat and blueberries have powerful health benefits. However, many people don’t like eating raw mangoes, apples, bananas and peaches.
Peach Tart
By chef Thayanithy and chef Sous

For the Pecan Crust:

¾ cup — Powdered sugar
1 ½ cup — Maida
⅓ cup — Ground pecans
¼ tsp — Salt
1 cup — Cold butter
1 — egg

For the Fresh Peach Filling:

10 — Peaches
⅔ cup — Granulated sugar
¼ cup — Corn starch
½ cup — Water
Fresh — Lemon juice


To make the Pecan Crust:

* Place the sugar, flour, ground pecans, and salt in a bowl of food processor, and pulse briefly until everything is blended well.

* Add the cold cubes of butter and pulse it until it is in small pea-sized pieces. Separate the egg, and add the egg yolk to the bowl of the food processor, pulsing in long five-second bursts so that the dough starts clumping together.

* Turn the dough out of the food processor and knead it lightly several times to incorporate any extra flour. At this point, the dough can be wrapped and refrigerated for several days. If you’re ready to use it now, spray a deep-dish nine-inch tart shell with a removable bottom and non-stick cooking spray.

* Press the dough in an even layer into the bottom and sides of the pan. Freeze the shell for 30 minutes, and while it is in the freezer, preheat the oven to 375 degrees F.

* Spray on top of the tart dough with a non-stick spray, then press a sheet of foil onto the shell, shiny side down, and fill the foil with dry beans, rice or pie weights.

* Bake the tart shell for 20-25 minutes, until the sides start to take on a little colour and the canter no longer looks raw. Then carefully remove the foil and weights.

* Brush the bottom and sides of the shell with the beaten egg white.

* Bake for an additional 10-12 minutes, until the shell is golden brown. You might want to cover the sides with foil to prevent them from getting too dark. Let the shell cool completely before filling it.

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