LCBO Food & Drink Summer 2019

DECADENT CHOCOLATE FRUIT TART This is for the chocolate lovers. If you don’t have kirsch on hand, don’t sweat it too much. If you do, by all means use it to flavour the filling—it carries the cherry flavour through- out. Find the coolest spot in your house to let the tart set—but not in your fridge! Drastic changes in temperature would likely cause condensation on top of your tart and ruin your hard work. The proportions here work in a 10-inch (25-cm) round tart tin as well. CRUST 1 cup (250 mL) all-purpose flour ⁄ cup (60 mL) toasted and skinned hazelnuts ⁄ cup (60 mL) sugar ⁄ cup (60 mL) cocoa powder ⁄ tsp (1 mL) salt ⁄ cup (125 mL, 1 stick) cold unsalted butter cut into chunks, plus extra for greasing tin 1 egg yolk, lightly beaten 1 For the crust, preheat oven to 350°F (180°C). 2 Combine flour, hazelnuts, sugar, cocoa pow- der and salt in a food processor; pulse until hazelnuts are finely chopped. Add butter and process until mixture resembles coarse meal. With motor running add yolk through feed tube and combine. 3 Tip mixture into a lightly buttered 9-inch (23-cm) square tart tin with removable bottom. Press into bottom and up sides of pan (if dough sticks to fingers, use a sheet of plastic wrap between the dough and your fingers). Prick bottom all over with a fork; line with parchment and fill with pie weights (or dried beans); place tin in freezer for 20 minutes. Bake in preheated oven for 20 minutes. Re- move weights and parchment and return to oven for an additional 20 minutes. Remove to a rack; cool completely. 4 Using a small offset spatula, spread jam in an even layer over bottom crust. Heat cream in a small pot over medium heat. Once bubbling, remove from heat and add chocolate; stir until chocolate is melted and mixture is glossy. 3 tbsp (45 mL) cherry jam ⁄ cup (125 mL) whipping cream 10 oz (285 g) milk chocolate, chopped 1 tbsp (15 mL) kirsch (optional) 24 cherries, halved and pitted ⁄ cup (125 mL) blueberries

Stir in kirsch if using. Scrape into prepared tart shell and smooth. Let firm at cool room temperature (not in fridge) for at least 2 hours before serving. 5 When ready to serve, decoratively arrange cherries and blueberries overtop.

1 Preheat oven to 350°F (180°C).

2 Combine flour, almonds, salt and sugar in a food processor; pulse until almonds are finely chopped. Add butter and process until mixture resembles coarse meal. 3 Whisk egg yolk with water. With the motor running, add through feed tube. Tip dough (mixture will be crumbly) into a lightly buttered 8-inch (20-cm) round tart pan with a remov- able bottom. Press dough into bottom and up sides of pan. Prick all over with a fork and place in freezer for 30 minutes. 4 Line tart with parchment and fill with pie weights (or dried beans). Bake in preheated oven for 20 minutes; remove weights and parchment and bake an additional 10 minutes. Remove to a rack and cool completely. 5 To make curd, add apricots to a blender; purée. Pass through a fine-mesh sieve into a bowl. Measure out ⁄ cup (125 mL). Reserve remainder for another purpose if you wish. Combine apricot purée with lemon juice, egg yolks, sugar and salt in a medium saucepan over medium heat. Using a flexible spatula, cook for 6 to 7 minutes or until thickened, stir- ring constantly and being sure to get into all the corners of the pot. Remove from heat, add butter, and whisk until glossy and combined. Scrape into tart shell and smooth; chill for at least 2 hours (or as long as overnight). 6 To finish, cut apricots and plums in halves and wedges; discard pits. Arrange decora- tively over tart. 7 Combine apricot jam with desired liquid in a small pot over medium heat; whisk until liquefied. Brush over fruit; garnish with almond slices and chill 1 hour longer. 8 When ready to serve, beat cream and icing sugar with an electric mixer to medium peaks. Cut tart into 6 wedges and serve each with a dollop of sweetened cream.

Serves 6 to 8

WHAT TO SERVE Don’t underestimate beer’s potential to pair with rich desserts. Porters and stouts, made with heavily toasted malt, have coffee bean, caramel and dark chocolate flavours that meld seamlessly with the intense chocolate notes in this dessert. Walkerville Easy Stout VQA LCBO 453985, 473 mL, $3.10 APRICOT, PLUM & ALMOND TART In-season apricots make a delicious curd, but here the crust, flavoured with toasty almonds, shares the spotlight. Choose very ripe apricots for the curd, and slightly firmer ones to deco- rate. The tart is best the day it’s made. CRUST 1 cup (250 mL) all-purpose flour ⁄ cup (175 mL) toasted, unsalted almonds ⁄ tsp (1 mL) salt ⁄ cup (60 mL) sugar ⁄ cup (125 mL) cold unsalted butter, 1 stick, cut into chunks 1 egg yolk 1 tbsp (15 mL) cold water APRICOT CURD 5 ripe medium-size apricots, pitted and roughly chopped 2 tbsp (30 mL) lemon juice 6 egg yolks ⁄ cup (125 mL) sugar Pinch salt 6 tbsp (90 mL) cold unsalted butter, cut into chunks 2 to 3 ripe apricots 4 to 5 ripe yellow plums ⁄ cup (60 mL) apricot jam 2 tsp (10 mL) Grand Marnier, amaretto or water 1 tbsp (15 mL) sliced almonds ⁄ cup (175 mL) whipping cream 2 tbsp (30 mL) icing sugar

Serves 6

WHAT TO SERVE Ontario VQA Vidal icewine is brimming with aromas and flavours of honey, apricot jam and marmalade, mirroring and enhancing the flavours of this delicious treat. Icewine’s zesty acidity keeps everything in balance. Lakeview Cellars Vidal Icewine VQA VINTAGES 522672, 200 mL, $21.95

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SUMMER 2019 FOOD & DRINK