- 1 cup blanched slivered almonds
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1 teaspoon salt
- 1/4 teaspoon ground cardamom
- 1 teaspoon grated orange zest
- 1 cup cold unsalted butter, cut into pieces
- 1 egg yolk
- 1 tablespoon cold water
- 1 teaspoon vanilla extract
- Pulse almonds in food processor until finely ground.
- Add the flour, sugar, salt, cardamom, and orange zest and pulse to blend. Add the butter and pulse until only pea-size pieces remain.
- Whisk together the egg yolk, water and vanilla. Use the pulse button on the processor to incorporate the liquid ingredients quickly into the dry ingredients, until the dough begins to come together. Using your hands or a rubberized spatula, gather the dough into a ball, flatten, wrap in plastic and chill for one hour before use.
- 1 cup half-and-half
- 1 cup buttermilk
- 1 2-inch-long vanilla bean, split lengthwise
- 2 tablespoons sugar
- 4 egg yolks
- 1 tablespoon flour
- 6-8 cups of peaches, plums, pears, apples, cherries, raspberries, blackberries, and/or blueberries in any combination, peeled, pitted, and cut into approximately tablespoon-size pieces)
- ½ cup sugar plus two tablespoons
- 2 tablespoons orange-flavored liqueur (Grand Marnier)
- Prepare the tart dough as described above.
- To prepare the custard, whisk together the half-and-half and buttermilk. Scrape the seeds from the vanilla bean into the mixture, add the sugar, egg yolks and flour and whisk well to combine. Refrigerate.
- To prepare the fruit, toss the heaviest fruit with the ½ cup of sugar and set aside. Toss the rest of the fruit (berries, and smaller pieces) with the orange liqueur and sugar and set aside.
- Preheat the oven to 350 degrees. Roll the dough and fit into a 12" tart pan or several smaller individual tart pans. Prick the dough lightly with a fork. Arrange the larger, heavier fruit in concentric circles beginning at the outer edge of the tart and moving toward the center. Mound the smaller fruit in the center and over the heavier fruit.
- Gently pour the half-and-half mixture over the fruit; the mixture will not cover the fruit completely, but it should be evenly dispersed throughout the tart. Bake until the custard is set, about 45 to 50 minutes. Cool and serve.
About Alex Ryer:
There's no one more skilled and passionate about playing Edith Piaf than Alex Ryer. Winner of the Best Actress and Best Supporting Actress in a Musical from the Denver Drama Critics, Ryer has recently been seen in the smash off Broadway hit, Menopause, the Musical. Her portrayal of Piaf in PURE PIAF is a tribute, not only to Piaf's music, but to the hard work and research it takes to craft such a powerful character. PURE PIAF is both written and performed by Ryer. "I am continually fascinated by Edith Piaf's life and her music," says Ryer.
PURE PIAF is the gripping story of French singer and cultural icon Edith Piaf and her tumultuous rise to international stardom, as well as her loves and her losses. Set in New York City's Versailles Club in the late 1940's, PURE PIAF is an intimate musical theatre production with a cast of 6 including singer/playwright, Alex Ryer and five actor/musicians. Through Ryer's portrayal of Piaf, you will see why traffic stopped on the streets of Paris at the news of her death in 1963. From an unknown street singer to the world's highest paid singer, Piaf's life, as portrayed in PURE PIAF is a must-see entertainment experience.
Pure Piaf sweeps audiences through a fast paced, satisfying evening, performed brilliantly by stellar songstress Alex Ryer.
- Saturday, October 24, 7:30 p.m.
- Sunday, October 25, 2 p.m.
- Sunday, November 1, 2 p.m.
- Sunday, November 8, 2 p.m.
- Saturday, November 14, 7:30 p.m.
- Sunday, November 15, 2 p.m.
- Saturday, November 21, 7:30 p.m.
- Sunday, November 22, 2 p.m.
- Saturday, November 28, 7:30 p.m.
- Sunday, November 29, 2 p.m.
1963 Tice Valley Boulevard
$30 group 25+
To buy tickets:
Lesher Center for the Arts
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