Ingredients
1 recipe pate-sablee-french-shortcrust
1/3 cup plus 1 tbsp (80g) white sugar
1/3 cup (150g) warm water
2/3 cup (75g) evaporated milk
2 large eggs plus 1 egg yolk
1/2 tsp vanilla
top with mandarin oranges
Preheat oven to 400° F and position rack in lower third of oven.
Completely dissolve the sugar in the warm water. Set aside to cool to room temperature.
Roll out the pastry dough to 12 x 12 inches and cut out 9 circles using a 4 inch cookie cutter. Gently press onto tart tins or ramekins and place on baking sheet.
Whisk the eggs, egg yolk, evaporated milk and vanilla together. Stir in the room temperature sugar solution. Strain the egg mixture into a large measuring cup through a fine sieve. Carefully pour into tart shells, filling to just below the rim.
Bake at 400° F for 10-15 minutes until the edges are lightly brown. Please keep an eye on the tarts as they are baking. As soon as the custard starts to puff, you need to open the oven door 2-3 inches to prevent the filling from puffing up too much and collapsing when cooled. (Alex found this wasn't necessary.)
Once the edges start to brown, reduce the heat to 350F and bake for another 10-15 minutes or until the custard is done. You can test the filling by inserting a toothpick into the custard, if it can stand on its own, it’s done.
Showing posts with label tart. Show all posts
Showing posts with label tart. Show all posts
Monday, February 11, 2019
Saturday, February 9, 2019
Linne Tart & Pastry Crust
This is a fantastic, buttery crust. Not quite suitable for quiche's, but great for a tart or pie. Not flaky, more granular, shortbread-like.
1 small egg
1/2 tsp. salt (skip if using salted butter)
1 tsp. sugar (for sweet recipes, otherwise skip)
1 stick unsalted butter
1/4 cup (~60 ml) sour cream (full fat, NOT light sour cream)
Ingredients
1 cups (130 g) all purpose flour1 small egg
1/2 tsp. salt (skip if using salted butter)
1 tsp. sugar (for sweet recipes, otherwise skip)
1 stick unsalted butter
1/4 cup (~60 ml) sour cream (full fat, NOT light sour cream)
Method
Oven @ 350° F. It doesn't need pre-baking and works fine baking all at once. Put all the ingredients for the crust into a bowl and mix with a pastry blender until you have a firm, doughy consistency. You can chill for 20 minutes, but its not really necessary. Roll out and press into either a 10 inch spring-form cake pan or a equal sized tart pan. If you use smaller than 10 inches, you'll get a thicker crust.Linne Butter Tart
Ingredients
Pastry crust
Filling
1/4 c. butter1/4 c. brown sugar
2 pinches of salt
1 egg
3 tbsp sour cream
3 tbsp flour
Top with pitted cherries, or nuts, raisins, etc.
Method
Cream butter and sugar and salt, blend in the egg, sour cream and sift in the flour.
Bake at 375° F for 24 minutes.
Thursday, September 27, 2018
Pear and Cream Cheese Tart
This is light, fruity and wonderful. I tried making it with apples and it didn't come quite as nice. I think its because 60 minutes wasn't enough to cook the apples all the way through. Pears and apples have different densities. If doing apples, I'd turn the over down to 325°F or 300°F and cook for 90 minutes
Crust:
1 cups (130 g) all purpose flour
1 small egg
1/2 tsp. salt (skip if using salted butter)
1 tsp. sugar (for sweet recipes, otherwise skip)
1 stick unsalted butter
1/4 cup (~60 ml) sour cream (full fat, NOT light sour cream)
Filling:
1 8 oz package cream cheese, softened
1/2 c. sour cream
1/3 c. sugar
1/2 tsp. vanilla
2 eggs
2 tbsp flour
1 tbsp orange juice
3 ripe pears, cored, sliced thin
orange marmalade or apricot jam
Method:
Oven @ 350 F. Make the crust first. It doesn't need pre-baking and works fine baking all at once. Put all the ingredients for the crust into a bowl and mix with a pastry blender until you have a firm, doughy consistency. You can chill for 20 minutes, but its not really necessary. Roll out and press into either a 10 inch spring-form cake pan or a equal sized tart pan. If you use smaller than 10 inches, you'll get a thicker crust.
Whip the cream cheese until smooth with an electric mixer first, then blend in the sour cream, while sifting in the flour. Once that's smooth, add the eggs, sugar, vanilla and orange juice. The batter should be pourable but not extremely loose.
Pour the batter onto the unbaked crust. Carefully layer all of the pears onto the crust. Use them all. Make multiple layers if necessary and overlap heavily.
Melt the jam/marmalade in the microwave and brush over the pears.
Bake the pastry in the over at 350°F for 60 minutes.
Crust:
1 cups (130 g) all purpose flour
1 small egg
1/2 tsp. salt (skip if using salted butter)
1 tsp. sugar (for sweet recipes, otherwise skip)
1 stick unsalted butter
1/4 cup (~60 ml) sour cream (full fat, NOT light sour cream)
Filling:
1 8 oz package cream cheese, softened
1/2 c. sour cream
1/3 c. sugar
1/2 tsp. vanilla
2 eggs
2 tbsp flour
1 tbsp orange juice
3 ripe pears, cored, sliced thin
orange marmalade or apricot jam
Method:
Oven @ 350 F. Make the crust first. It doesn't need pre-baking and works fine baking all at once. Put all the ingredients for the crust into a bowl and mix with a pastry blender until you have a firm, doughy consistency. You can chill for 20 minutes, but its not really necessary. Roll out and press into either a 10 inch spring-form cake pan or a equal sized tart pan. If you use smaller than 10 inches, you'll get a thicker crust.
Whip the cream cheese until smooth with an electric mixer first, then blend in the sour cream, while sifting in the flour. Once that's smooth, add the eggs, sugar, vanilla and orange juice. The batter should be pourable but not extremely loose.
Pour the batter onto the unbaked crust. Carefully layer all of the pears onto the crust. Use them all. Make multiple layers if necessary and overlap heavily.
Melt the jam/marmalade in the microwave and brush over the pears.
Bake the pastry in the over at 350°F for 60 minutes.
Monday, July 2, 2018
Jam and Rhubarb Curd Tart
This recipe uses jam instead of fresh fruit and sugar to go with the rhubarb. I used blackberry, but probably any jam will do.
Size: this fills an 11 inch tart pan with a crust already baked and prepared in it
Make one recipe Pate Sablee
1 1/3 c. prepared fruit jam
1.5 lbs rhubarb stems, skinned and chopped
4 egg yolks
3 tbsp cornstarch
1/2 tsp salt
1 tbsp butter
juice from 1/2 an orange
1 tbsp water
1 hour before making the filling, start by preparing the dough for the crust (see Pate Sablee above). This must chill for 30 minutes and then bake for 15.
After the crust is baked and cooling, start preparing the Curd filling.
Skin and chop the rhubarb, place it all in a medium pot on stove. Add the jam, salt, juice and water. Bring to a low boil and cook for 5 minutes. While that comes to a boil, separate the eggs and whisk the yolks till smooth. In a separate small bowl, put the dry cornstarch, then add a little (just enough to make a paste) of the curd mixture, blend it. Keep blending until you have a mixture that's free-flowing, and add it into the filling pot.
After the 5 minutes cooking time, the rhubarb should be dissolving. This is the time to temper the egg yolks. Like with the cornstarch, add a little of the cooking mixture to the egg yolks, whisking them to blend evenly. Blend about 2/3 c. of the fruit mixture, then pour it all into the pot. Add the butter. Cook for another 5 minutes on med-low, stirring constant and slowly. Do this until the curd mixture has thickened.
Pour the curd into the baked and cooled tart crust. Let it cool completely overnight before serving.
Size: this fills an 11 inch tart pan with a crust already baked and prepared in it
Make one recipe Pate Sablee
1 1/3 c. prepared fruit jam
1.5 lbs rhubarb stems, skinned and chopped
4 egg yolks
3 tbsp cornstarch
1/2 tsp salt
1 tbsp butter
juice from 1/2 an orange
1 tbsp water
1 hour before making the filling, start by preparing the dough for the crust (see Pate Sablee above). This must chill for 30 minutes and then bake for 15.
After the crust is baked and cooling, start preparing the Curd filling.
Skin and chop the rhubarb, place it all in a medium pot on stove. Add the jam, salt, juice and water. Bring to a low boil and cook for 5 minutes. While that comes to a boil, separate the eggs and whisk the yolks till smooth. In a separate small bowl, put the dry cornstarch, then add a little (just enough to make a paste) of the curd mixture, blend it. Keep blending until you have a mixture that's free-flowing, and add it into the filling pot.
After the 5 minutes cooking time, the rhubarb should be dissolving. This is the time to temper the egg yolks. Like with the cornstarch, add a little of the cooking mixture to the egg yolks, whisking them to blend evenly. Blend about 2/3 c. of the fruit mixture, then pour it all into the pot. Add the butter. Cook for another 5 minutes on med-low, stirring constant and slowly. Do this until the curd mixture has thickened.
Pour the curd into the baked and cooled tart crust. Let it cool completely overnight before serving.
Pate Sablee - French Shortcrust
This is a great crust for Tarts and certain Pie types. It's and lightly sweet, and crumbly, not flaky. First used it in making a blackberry and rhubarb tart
Quantity:
Makes enough dough for a thick crust in an 11-inch tart pan. If thinner, there will be leftover that is great for making small tarts or even a galette (an unshaped pie with the dough rolled out and folded over the filling)
250 g flour
180 g. butter, salted
3/4 tsp salt
1 lg egg
1 tbsp granulated sugar
1/3 c. powdered sugar
Start by whipping the granulated sugar and butter together. This is a bit different than normal pie crusts that want the butter cut into the flour. This gets the crust to be more crisp and crumbly. Add the egg, and powdered sugar, and beat in the flour.
Chill the dough for 30 minutes and then roll out on floured surface. This makes great thin crusts for tarts of various sizes, or thicker. Roll at 1/4 inch for a thicker crust.
Once you've set the crust in the backing pan, prick the bottom with a fork in various places and weigh it down. The simplest way is put a sheet of aluminum foil and then fill it with dry beans. The beans aren't hurt by the high heat, and can be stored again after they've cooled. Bake the crust by itself (without filling) for 15 minutes at 350 degrees F.
Quantity:
Makes enough dough for a thick crust in an 11-inch tart pan. If thinner, there will be leftover that is great for making small tarts or even a galette (an unshaped pie with the dough rolled out and folded over the filling)
250 g flour
180 g. butter, salted
3/4 tsp salt
1 lg egg
1 tbsp granulated sugar
1/3 c. powdered sugar
Start by whipping the granulated sugar and butter together. This is a bit different than normal pie crusts that want the butter cut into the flour. This gets the crust to be more crisp and crumbly. Add the egg, and powdered sugar, and beat in the flour.
Chill the dough for 30 minutes and then roll out on floured surface. This makes great thin crusts for tarts of various sizes, or thicker. Roll at 1/4 inch for a thicker crust.
Once you've set the crust in the backing pan, prick the bottom with a fork in various places and weigh it down. The simplest way is put a sheet of aluminum foil and then fill it with dry beans. The beans aren't hurt by the high heat, and can be stored again after they've cooled. Bake the crust by itself (without filling) for 15 minutes at 350 degrees F.
Wednesday, March 27, 2013
Blueberry Cream cheese tart
http://magnoliadays.com/2012/blueberry-cream-cheese-tart/
For the crust:
1 1/2 cups all-purpose flour
1/2 cup powdered sugar
Pinch of salt
3/4 cup unsalted butter, at room temperature
1/2 cup finely chopped pecans or walnuts
For the filling and topping:
6 ounces cream cheese (not whipped), at room temperature
1 cup powdered sugar
1/2 teaspoon vanilla extract
1 cup heavy cream
1/4 cup sugar
1 can (21 ounces) blueberry pie filling
For the crust:
Preheat the oven to 350 degrees F. In the bowl of a food processor fitted with a knife blade, add the flour, powdered sugar, and salt. Pulse to combine. Add the butter and process until it forms a ball. Press dough evenly on the bottom and up the sides of a 12-inch tart pan with a removable bottom. Sprinkle the nuts evenly over the bottom and lightly press into the crust. Bake for 10 to 12 minutes, or until lightly browned around the edges. Let cool completely.
For the filling and topping:
In a large mixing bowl, add the cream cheese, powdered sugar, and vanilla. Using a hand mixer, beat until smooth and combined. In a separate bowl, beat the heavy cream with the sugar until it has soft peaks. Fold the whipped cream, a little at a time, into the cream cheese mixture. Spread the cream cheese filling evenly into the prepared tart crust. Top it with the pie filling. Refrigerate at least 2 hours. Serve and enjoy!
Blueberry Bavarian cream Tart
http://www.foodnetwork.com/recipes/gale-gand/blueberry-cream-tart-recipe/index.html
Ingredients
1 1/2 cups flour
1/4 cup sugar
8 tablespoons (1 stick) unsalted butter, cut into pieces and slightly softened
1 egg yolk
Blueberry Bavarian cream, recipe follows
BLUEBERRY BAVARIAN CREAM:
4 cups blueberries
2 cups milk (not skim)
1/2 vanilla bean, split lengthwise
2 1/2 teaspoons powdered gelatin
2 tablespoons cold water
6 egg yolks
2/3 cup sugar
Directions
Put the flour in a large bowl. Add the sugar and mix. Make a well in the center and place the butter and egg yolk in the well. Using your fingers, work the butter and egg yolk together until well combined, then work the butter-egg mixture into the flour-sugar mixture until combined but still loose. The dough will be crumbly, but when you squeeze a handful, it should hold together.
Sprinkle the dough into a 10-inch pie or tart pan. Press the dough firmly and evenly onto the bottom and sides of the pan, making sure not to let the crust thicken at the corners. It should make a clean right angle where the sides meet the bottom. Chill the crust at least 30 minutes, or covered, up to 3 days. Heat the oven to 400 degrees. Bake until light golden brown, 20 to 25 minutes. Let cool before filling.
Blueberry Bavarian Cream: Pick over the blueberries, setting aside the best ones to make a circle around the edge of the finished tart. (You'll need about 1 cup.) Heat the milk and vanilla bean in a saucepan over medium heat just until it boils. Immediately turn off the heat and set aside to infuse for 10 minutes. Combine the gelatin and water in a small bowl, and let dissolve, stirring occasionally, until no dry spots remain.
Whisk the egg yolks and sugar together in a bowl. Whisking constantly, slowly pour the still-hot milk mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough. When it is ready, quickly remove it from the heat.
Meanwhile, fill a large bowl with ice water half way. Strain the mixture into a medium bowl to smooth it and remove the vanilla bean. Pour off 1 cup of this mixture (Anglaise) into a large bowl and set aside. Place the medium bowl containing the remainder of the mixture in the ice water and let cool, stirring often. Add the gelatin to the cup of hot Anglaise in the large bowl and mix until completely dissolved, creating a Bavarian cream. Working quickly, fold the larger amount of berries into the Bavarian cream and spoon the mixture into the center of the tart shell. Spread until smooth and even. Before the filling cools completely, arrange the reserved berries around the edge of the tart to form a rim. Chill at least 2 hours and serve in slices, pouring a bit of the Anglaise next to each side.
Read more at: http://www.foodnetwork.com/recipes/gale-gand/blueberry-cream-tart-recipe/index.html?oc=linkback
Ingredients
1 1/2 cups flour
1/4 cup sugar
8 tablespoons (1 stick) unsalted butter, cut into pieces and slightly softened
1 egg yolk
Blueberry Bavarian cream, recipe follows
BLUEBERRY BAVARIAN CREAM:
4 cups blueberries
2 cups milk (not skim)
1/2 vanilla bean, split lengthwise
2 1/2 teaspoons powdered gelatin
2 tablespoons cold water
6 egg yolks
2/3 cup sugar
Directions
Put the flour in a large bowl. Add the sugar and mix. Make a well in the center and place the butter and egg yolk in the well. Using your fingers, work the butter and egg yolk together until well combined, then work the butter-egg mixture into the flour-sugar mixture until combined but still loose. The dough will be crumbly, but when you squeeze a handful, it should hold together.
Sprinkle the dough into a 10-inch pie or tart pan. Press the dough firmly and evenly onto the bottom and sides of the pan, making sure not to let the crust thicken at the corners. It should make a clean right angle where the sides meet the bottom. Chill the crust at least 30 minutes, or covered, up to 3 days. Heat the oven to 400 degrees. Bake until light golden brown, 20 to 25 minutes. Let cool before filling.
Blueberry Bavarian Cream: Pick over the blueberries, setting aside the best ones to make a circle around the edge of the finished tart. (You'll need about 1 cup.) Heat the milk and vanilla bean in a saucepan over medium heat just until it boils. Immediately turn off the heat and set aside to infuse for 10 minutes. Combine the gelatin and water in a small bowl, and let dissolve, stirring occasionally, until no dry spots remain.
Whisk the egg yolks and sugar together in a bowl. Whisking constantly, slowly pour the still-hot milk mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough. When it is ready, quickly remove it from the heat.
Meanwhile, fill a large bowl with ice water half way. Strain the mixture into a medium bowl to smooth it and remove the vanilla bean. Pour off 1 cup of this mixture (Anglaise) into a large bowl and set aside. Place the medium bowl containing the remainder of the mixture in the ice water and let cool, stirring often. Add the gelatin to the cup of hot Anglaise in the large bowl and mix until completely dissolved, creating a Bavarian cream. Working quickly, fold the larger amount of berries into the Bavarian cream and spoon the mixture into the center of the tart shell. Spread until smooth and even. Before the filling cools completely, arrange the reserved berries around the edge of the tart to form a rim. Chill at least 2 hours and serve in slices, pouring a bit of the Anglaise next to each side.
Read more at: http://www.foodnetwork.com/recipes/gale-gand/blueberry-cream-tart-recipe/index.html?oc=linkback
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