The Everything Pie Cookbook (21 page)

½ teaspoon cinnamon

Place the tart on a baking sheet and bake, in the lower

¼ teaspoon mace

½ teaspoon vanilla

third of the oven, for 40 to 50 minutes, or until the

2 tablespoons butter, melted and cooled

crumble is golden brown and the tart is bubbling. Cool

1 (10-inch) Short Crust for Tarts,

to room temperature before serving.

unbaked (See Chapter 2)

1 recipe Butter Crumble (See Chapter 3)

13 8

Raspberry Linzer Tart

Warm spices and raspberry jam make this tart especially lovely at the holidays.

IngredIents  | ServeS 8

1. Heat the oven to 350°F.

6 tablespoons unsalted butter

2. In a large bowl, cream the butter and sugar until well

1⁄3 cup sugar

combined. Add cinnamon, cloves, and nutmeg and mix

1½ teaspoons cinnamon

well. Add egg yolks, one at a time, and blend thoroughly.

¼ teaspoon cloves

¼ teaspoon fresh grated nutmeg

3. In a medium bowl, combine the almond meal and

3 egg yolks

flour. Mix the flour mixture into the butter mixture until

¾ cup almond meal

the dough forms a smooth ball. Wrap in plastic and

1½ cups all-purpose flour

chill for 30 minutes.

2–3 tablespoons ice water

10 ounces raspberry jam

4. Remove the dough from the refrigerator and divide in

half. Roll out each half on a lightly floured surface to a

1

Linzer Tart

⁄8-inch-thick, 12-inch circle, turning the dough often to

Linzer tarts are originally from Linz, Austria.

make sure it does not stick. Dust the surface with

In Europe these tarts are filled with red cur-

additional flour if needed.

rant jam and are a favorite holiday treat. In

America raspberry jam is used since cur-

5. Roll one of the dough circles around the rolling pin and

rant is less popular. According to some his-

torians, the Linzer Tart is one of the

unroll it into a 10-inch tart pan. Carefully press the

oldest-known confections, with some reci-

dough into the pan. Press your fingers against the rim

pes dating back as far as 1653!

of the pan to trim the dough. Cut the second circle into

½-inch strips.

6. Spread the jam on the bottom of the tart pan. Lay out 5

strips of spiced dough on top of the filling about ½ inch

apart. Starting ½ inch from the edge of the tart, fold

back every other strip and lay down 1 strip of spiced

pastry. Fold the pastry back down and fold back the

other pieces. Lay down a second strip about ½ inch

from the first strip. Repeat this process until all the

strips are used. Press your fingers against the rim of the

pan to trim the dough. Use your thumb to press the

edges of the lattice into the sides of the bottom crust.

7. Bake for 30 to 40 minutes, or until golden brown and

firm. Cool to room temperature before serving.

C h a p t e r 10
  ta rt s

13 9

Strawberry Custard Tart

This fresh tart has a similar flavor to strawberry shortcake. Raspberries or blueberries

would be a good substitute if fresh strawberries are not available.

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

1 (10-inch) Short Crust for Tarts,

2. Line the tart crust with parchment paper or a double

unbaked (See Chapter 2)

1 cup whole milk

layer of aluminum foil and add pie weights or dry

1⁄3 cup sugar

beans. Bake for 12 minutes, then remove the paper and

2 tablespoons cornstarch

weights and bake for an additional 12 to 15 minutes, or

2 egg yolks

until the crust is golden brown all over. Remove from

1⁄8 teaspoon salt

the oven and set aside to cool.

1 teaspoon vanilla

2 tablespoons butter

3. In a medium saucepan, combine the milk, sugar,

1 cup strawberries, sliced

cornstarch, egg yolks, and salt. Whisk until smooth,

½ recipe Stabilized Whipped Cream

then cook over medium heat, stirring constantly, until it

(See Chapter 3)

begins to simmer and thicken.

4. Remove from the heat and add the vanilla and the

butter. Stir until melted. Pour through a strainer into a

separate bowl, then pour directly into the prepared

crust. Place a layer of cling film directly on the custard

and chill for at least 4 hours, or overnight.

5. Once the tart has chilled, layer the sliced strawberries

on the top. Decorate with the Stabilized Whipped

Cream. Chill for 30 minutes before serving.

14 0

Mushroom Tart

Dried wild mushrooms are often available in the produce section,

but 4 ounces of fresh mushrooms can be substituted.

IngredIents  | ServeS 8

1. Heat the oven to 350°F.

1 (10-inch) Parmesan Pastry Crust,

2. Line the tart with parchment paper or a double layer of

unbaked (See Chapter 2)

½ ounce dry wild mushrooms

aluminum foil and add pie weights or dry beans. Bake

1 cup boiling water

for 12 minutes, then remove the paper and weights and

2 tablespoons olive oil, not extra-virgin

bake for an additional 10 to 15 minutes, or until the

1 medium onion, sliced

crust is golden brown all over. Remove from the oven

1 pound button mushrooms, sliced

and set aside to cool.

2 cloves garlic, minced

2 tablespoons all-purpose flour

3. Combine the dry mushrooms with the water. Let stand

2 tablespoons lemon juice

for 10 minutes, or until rehydrated. Drain the

2 egg yolks

mushrooms, reserving the liquid, and chop well.

½ teaspoon salt

4. In a large skillet over medium heat, add the olive oil.

½ teaspoon fresh thyme, chopped

Once the oil shimmers, add the onions and cook until

1 tablespoon fresh parsley, chopped

softened, about 5 minutes. Add the button mushrooms

and cook until tender, about 5 minutes. Add the garlic

Washing Mushrooms

and rehydrated mushrooms and cook until fragrant,

Did you know it is okay to wash your mush-

about 30 seconds.

rooms? Despite the dire warnings that

washing mushrooms will make them soggy,

a quick wash will do no harm. Use a colan-

5. Add the flour to the mushrooms and cook for 1 minute.

der and just give the mushrooms a quick

Stir in ½ cup of the reserved mushroom liquid with the

rinse in cool water, then turn them out onto

lemon juice and cook, stirring constantly, until

towels and dry well.

thickened. Reduce the heat to low.

6. Whisk together ¼ cup of the reserved mushroom liquid

with the egg yolks. Whisk the mixture into the

mushrooms. Increase the heat to medium and cook

until the liquid coats the back of a spoon. Stir in the

salt, thyme, and parsley. Pour into the tart shell. Serve

warm.

C h a p t e r 10
  ta rt s

14 1

Onion Tart

Tender onions and smoky bacon make this a delicious brunch, lunch, or dinner tart.

IngredIents  | ServeS 8

1. Heat the oven to 350°F.

1 recipe Blitz Puff Pastry (See Chapter 2)

2. Roll out the pastry to a 1⁄8-inch-thick, 12-inch circle,

3 medium onions, diced

turning the dough often to make sure it does not stick.

1 cup chicken stock

Dust the surface with additional flour if needed.

8 strips bacon, chopped

3 tablespoons heavy cream

3. Fold the dough in half and place it into a 10-inch tart

½ teaspoon salt

pan. Unfold and carefully push the dough into the pan,

½ teaspoon fresh cracked pepper

making sure not to pull or stretch the dough. Press the

dough against the edge of the tart pan to trim. Use a

fork and dock the bottom and sides of the dough well.

Cover with plastic and place in the refrigerator to chill.

4. Heat a medium skillet over medium-high heat. Add the

onions and chicken stock and cook until the onions are

soft and the liquid has reduced, about 30 minutes.

Drain off any excess liquid, then transfer the onions to

a bowl and allow to cool.

5. In the same skillet over medium heat, cook the bacon

until crisp and the fat has rendered. Drain the excess

fat, then combine the cooked bacon with the onions.

Stir in the cream and add the salt and pepper.

6. Pour the mixture into the crust and place the tart pan

on a baking sheet. Bake in the lower third of the oven

for 30 to 40 minutes, or until golden brown and the

crust is set. Cool slightly before serving.

14 2

Pomegranate

Cream Cheese Pie

(
Chapter 6
)

Cheeseburger Pie

(
Chapter 13
)