Showing posts with label PiesAndTarts. Show all posts

Tarte Tatin









Do not use Granny Smith
Opal ok to use


Tarte Tatin

Transcribed by Chér bc it’s so cute!

Pâte Sablée
100 g butter [~7 T]
100 g sugar [0.5 c]
250 g flour [2 cups]
5g salt [a dash]
1 egg

“Stuffing”
6-7 Yellow Delicious apples
100g sugar [0.5c]
100g butter [~7 T]
Cinamon

In a pan, melt the butter [and sugar and cinnamon] and then add the pealed [quartered] and cut apples
Add sugar and cinamon  and let cook until the sugar has carmalized a bit in between the apples (~30 min with reduced heat).

Spread the crust to reach a thickness of 4 mm. Place it on top of the apples and fit the edges in between the apples and the pan.
Poke a few times with a knife and put in the oven already hot (400 ˚F)
Let cook until the crust is done, cover with an aluminum foil, reduce the heat and cook an extra 10 min.
Wait until the temperature drops a bit (outside the oven) and flip the tarte onto an another pan over the sink.
Be carefull to the hot carmel that can spill.

Walnut Pie




For the crust:

 2 cups unbleached all purpose flour
1/3 cup sugar
1 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
3 large egg yolks, beaten to blend

 Mix first 4 ingredients in large bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Add yolks; mix with fork until dough begins to clump together. Shape dough into 6 balls for Walnut Tartlets, 2 balls for Apple Galette or 1 ball for Apricot Tart. Flatten ball(s) into disk(s); wrap in plastic. Chill 30 minutes. (Can be made 2 days ahead. Keep chilled. Let dough soften slightly at room temperature before rolling out.)
For the filling
400g shelled walnuts, halved
1 tbsp walnut oil
250g caster sugar
125ml water
6tbsp thick honey
4 tbsp crème fraiche, plus extra to serve
(Can use less of everything except the walnuts as always have leftover syrup)

 Put the sugar and water in a heavy-based saucepan over medium heat to dissolve the sugar, then increase the heat and allow the sugar syrup to caramelise until amber coloured.
Remove from the heat, and add the honey and crème fraiche. Mix well with a wooden spoon and stir in the nuts. They should be evenly coated. If the syrup starts to set, just place the pan back over the heat and stir.
Spread the walnut filling in the pastry case and allow to cool at room temperature.

 From Epicurious

Tarte Aux Fraises





New: April 2015

 Tarte Aux Fraises
Fresh Strawberry Tart
Recipe by Julia Child
Source: Mastering the Art of French Cooking; Volume I
(& http://sugarandspice-celeste.blogspot.com/2009/06/fresh-strawberry-tart-from-julia-child.html)

 Ingredients:
A 10-inch fully baked pastry shell (see "Sugar Crust" recipe below)
1 quart large, ripe, handsome strawberries
1 cup red currant jelly (apricot jelly can be substituted if you have trouble finding red currant)
2 tbsp. granulated sugar
2 tbsp. kirsch or cognac (I used Frangelico hazelnut liqueur)
1 1/2 to 2 cups chilled creme patissiere (custard filling...recipe below)

 Directions:
Hull the strawberries. If necessary to wash them, do so very quickly, and drain them on a rack.

 Boil the currant jelly, sugar, and liqueur in a small saucepan until last drops from spoon are sticky. Paint the interior of the shell with a thin coating of the glaze and allow to set for 5 minutes. This will give the shell a light waterproofing. Reserve the rest of the glaze for the strawberries. Warm it briefly if it has hardened.
Spread a 1/2-inch layer of creme patissiere in the bottom of the pastry shell.

 Arrange a design of strawberries over the cream. Put the largest strawberry in the center, and graduate down in size, placing the berries closely together, their stem ends in the cream. Spoon or paint over them a thin coating of the glaze, and the tart is ready to serve. Because of the glazed waterproofing in the bottom of the shell, the filled tart may wait an hour or so.

 Sugar Crust
"Pate Sablee"
Ingredients:
1 1/3 cups flour
3 to 7 tbsp. granulated sugar
1/8 tsp. double-action baking powder
7 tbsp. fat: 5 tbsp chilled butter and 2 tbsp. chilled vegetable shortening
1 egg beaten with 1 tsp. water
1/2 tsp. vanilla extract

 Directions:
Place the flour, sugar, butter, vegetable shortening, and baking powder in the mixing bowl. Rub the fat and dry ingredients together rapidly with the tips of your fingers until the fat is broken into bits the size of small oatmeal flakes. Blend in the egg and vanilla, and knead the dough rapidly into a ball. Place on a pastry board and with the heel of your head, not the palm, rapidly press the pastry by two-spoonful bits down on the board and away from you in a firm, quick smear of about 6 inches. The dough will be quite sticky if you have used the full amount of sugar. Form again into a ball, wrap in waxed paper, and chill for several hours until firm.

 roll out, put in 10" tarte pan, Bake in preheated 375 degree ovenfor 8-10 minutes, or until lightly golden

 Creme Patissiere
(Custard Filling)
Ingredients:
1 cup granulated sugar
5 egg yolks
1/2 cup flour
2 cups boiling milk
1 tbsp. butter
1 1/2 tbsp. vanilla extract

 Directions:
Gradually beat the sugar into the egg yolks and continue beating for 2 to 3 minutes until the mixture is pale yellow and forms "the ribbon".

 Beat in the flour.

 Beating the yolk mixture, gradually pour on the boiling milk in a thin stream of droplets.

 Pour into saucepan and set over moderately high heat. Stir with a wire whip, reaching all over bottom of the pan. As sauce comes to a boil it will get lumpy, but will smooth out as you beat it. When boil is reached, beat over moderately low heat for 2 to 3 minutes to cook the flour. Be careful custard does not scorch in bottom of pan.

 Remove from heat and beat in the butter, then vanilla extract. If the custard is not used immediately, clean it off the sides of the pan, and dot top of custard with softened butter to prevent a skin from forming over the surface. Creme Patissiere will keep for a week under refrigeration, or may be frozen.

Pumpkin Pie


Apple Pie


Strawberry Rhubarb Pie

New: July 2013
1 cup white sugar 
1/4 cup all-purpose flour 
2 T corn starch 
1 pound fresh rhubarb, chopped (5 stalks, cut lengthwise once, then chop)
2 pints fresh strawberries, halved (this is one standard size carton)

1 double pate brisse
2 tablespoons butter
1 egg yolk
2 tablespoons sugar in the raw

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
3. Pour filling into pie crust. Dot top with butter, and cover with lattice top crust. Seal edges of top and bottom crust with water.
4. Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. 
5. Bake at 400 degrees F (200 degrees C), for 15 minutes, turn down to 375 F and bake for an additional 45 minutes, or until bubbly and brown. Cool on rack.

Pate Brisee

1.25 c all purpose flour
1.25 c cake flour
1 teaspoon salt
1 teaspoon sugar
2 sticks unsalted butter chilled
dash vanilla
ice water

1. Add flour, sugar, salt to bowl, mix.
2. Add butter sticks, then cut with knife until small pea sized chunks (this will take a while)
3. Add  vanilla, ice water until everything just barely sticks together
4. Roll into two balls, flatten and cover
5. Let rest in fridge for at least 1 hr

Can freeze up to 1 month
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