Fruit Tart Trio

by Ai Qi on 16th Aug, 2012

Posted by
Ai Qi
tomato birthday puff pastry mango basil apple bacon tart appetizer mozzarella rum curry

 It's Xinyu's birthday again! Since we just returned from vacation and hence been eating out, I decided to cook him a birthday dinner instead of dining out. The theme of the dinner was "Around the World". The meal started off with the Fruit Tart Trio as the appetizer, with inspiration from America, Italy and India. Starting with America was rum-apple-bacon, followed by Italy's classic combination of tomatoes, mozzarella cheese and basil, and ended off with India's mango chutney (this was based on Alton Brown's recipe). Xinyu's favourite was the mango chutney, what about yours?

Rum Apple Bacon

Fruit Tart Trio

Granny Smith apple , lemon juice , ground cinnamon , maple syrup , rum (or bourbon) , butter , brown sugar , salt , bacon
Granny Smith apple
['granny smith apple']
lemon juice
['lemon juice']
ground cinnamon
['ground cinnamon']
maple syrup
['maple syrup']
rum (or bourbon)
brown sugar
['brown sugar']
Preheat oven to 200 degrees C.

Bake the bacon on a baking rack until crispy. Remove the bacon from rack, transfer to a plate, and set it aside to cool completely. Once cool, break the bacon into small shards. Reserve some for garnishing, and the remaining to be added to the apple mix.

Peel, core and dice the apple. Mix the apple with lemon juice, cinnamon, maple syrup, rum, butter and brown sugar. Heat the mixture over medium heat until the apple is tender and the liquid has thickened. Mix in the bacon (from the earlier step) and season with salt. Set aside to cool.

Tomato Mozzarella Basil

cherry tomatoes, mini mozzarella balls, fresh basil

Dice the cherry tomatoes. Wash the basil.

Mango Chutney

fresh mangos, vegetable oil, chile flakes, red onion, ginger, red bell pepper, pineapple juice (unsweetened), cider vinegar, brown sugar, curry powder, salt, white pepper, golden raisins, macadamia nuts

Remove the mango skin and pit. Roughly chop the mango flesh. 
Heat the oil and add the chile flakes. Be careful not to burn the chile, just toast to flavor the oil. Add the onions and sweat until soft. Add the ginger and bell pepper and saute. Add the mango and cook for 1 more minute.

In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring frequently. Season with salt and pepper. Add the raisins and the nuts (toasted and roughly chopped) and transfer to another container over an ice bath.


frozen puff pastry, thawed

Preheat oven at 200 degrees C.
Unfold the puff pastry onto a lightly floured surface and roll the sheet out slightly. Using a 1.5-inch or 2-inch round biscuit cutter, cut out rounds of pastry. Place the rounds on a baking sheet lined with parchment paper. Top with a baking rack to help keep the rounds uniform and even as they bake. Bake in the oven until the rounds are golden brown, about 12 minutes.Make an indent in the baked rounds to form a little well. 
Assemble the tarts:Place the rum-apple-bacon mix into the well. Top with whipped cream and bacon.Place the tomatoes into the well. Top with mozzarella and basil.Place the mango chutney into the well. Top with whipped cream (or plain Greek yoghurt) and chile flakes.
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