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PIES AND
TARTS
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mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture
into medium bowl.
Sprinkle vodka and water over mixture. With rubber spatula, use folding
motion to mix, pressing down on dough until dough is slightly tacky and
sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and
refrigerate at least 45 minutes or up to 2 days.
1 1/4 cup
1/2 tsp
1 tbsp
6 tbsp
slices
1/4 cup
2 tbsp
2 tbsp
Remove dough from refrigerator and roll out on generously floured (up to
1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough
loosely around rolling pin and unroll into pie plate, leaving at least 1-inch
overhang on each side. Working around circumference, ease dough into
plate by gently lifting edge of dough with one hand while pressing into
plate bottom with other hand. Leave overhanging dough in place;
refrigerate until dough is firm, about 30 minutes.
Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under
itself; folded edge should be flush with edge of pie plate. Flute dough or
press the tines of a fork against dough to flatten it against rim of pie
plate. Refrigerate dough-lined plate until firm, about 15 minutes.
Remove pie pan from refrigerator, line crust with foil, and fill with pie
weights or pennies. Bake for 15 minutes. Remove foil and weights,
rotate plate, and bake for 5 to 10 minutes additional minutes until crust
is golden brown and crisp.
Scrape down sides and bottom of bowl with rubber spatula and
redistribute dough evenly around processor blade. Add remaining 1/2
cup flour and pulse until mixture is evenly distributed around bowl and
fingers to press it up the sides of the tart mold. Reserve a small piece of
dough, about the size of a raspberry, for patching any cracks.
Prick the dough all over with the tines of a fork about ten times, then
bake the tart shell in the oven for 15 minutes, or until the dough is golden
brown.
Remove from the oven and if there are any sizable cracks, use the bits of
reserved dough to fill in and patch them. Let the shell cool before filling.
all-purpose flour
kosher salt
sugar
mild olive oil
whole milk
almond extract
In a mixing bowl, stir together 1 1/2 cups flour, 1/2 tsp salt and sugar.
Stirring enables the salt and sugar to sift the flour, so you dont need to
sift it in advance. In a small bowl, whisk together the olive oil, milk and
almond extract. Pour this mixture into the flour mixture and mix gently
with a fork, just enough to dampen; do not over work it.
Transfer the dough to an 11-inch tart pan (you can use a smaller one if
needed), and use your hands to pat out the dough so it covers the
bottom of the pan, pushing it up the sides to meet the edge. This will
work if you pat firmly and confidently, but not if you curl your fingertips
into the dough. It should be about 1/ 8-inch thick all around; trim and
discard excess dough.
Transfer the dough to a 9-inch (23 cm) tart mold with a removable
bottom and spread it a bit with a spatula. Once the dough is cool enough
to handle, pat it into the shell with the heel of your hand, and use your
PIES & TARTS
1 1/2 cups
1/2 cup
1/4 tsp
1 stick + 1 tbsp
1
all-purpose flour
confectioners sugar
salt
very cold unsalted butter, cut into small pieces
large egg
Butter a 9-inch fluted tart pan with a removable bottom. Roll out chilled
dough on floured sheet of parchment paper to 12-inch round, lifting and
turning dough occasionally to free from paper. (Alternately, you can roll
this out between two pieces of plastic, though flour the dough a bit
anyway.) Using paper as aid, turn dough into 9-inch-diameter tart pan
with removable bottom; peel off paper. Seal any cracks in dough. Trim
overhang to 1/2 inch. Fold overhang in, making double-thick sides.
Pierce crust all over with fork.
Alternately, you can press the dough in as soon as it is processed: Press
it evenly across the bottom and up the sides of the tart shell. You want to
press hard enough that the pieces cling to one another, but not so hard
that it loses its crumbly texture. Freeze the crust for at least 30 minutes,
preferably longer, before baking.
Butter the shiny side of a piece of aluminum foil (or use nonstick foil) and
fit the foil, buttered side down, tightly against the crust. And here is the
very best part: Since you froze the crust, you can bake it without weights.
Put the tart pan on a baking sheet and bake the crust for 20 to 25
minutes.
Carefully remove the foil. If the crust has puffed, press it down gently
with the back of a spoon. Bake the crust about 10 minutes longer to fully
bake it, or until it is firm and golden brown, brown being the important
word: a pale crust doesnt have a lot of flavor. (To partially bake it, only
an additional 5 minutes is needed.)
Turn the dough out onto a work surface and, very lightly and sparingly,
knead the dough just to incorporate any dry ingredients that might have
escaped mixing. Chill the dough, wrapped in plastic, for about 2 hours
before rolling.
the dough for a single crust into a disk and wrap it. Refrigerate the dough
for at least 1 hour before rolling. (If your ingredients were very cold and
you worked quickly, though, you might be able to roll the dough
immediately: the dough should be as cold as if it had just come out of
the fridge.)
To partially or fully bake a single crust:
Butter the shiny side of a piece of aluminum foil, fit the foil, buttered side
down, tightly against the crust and fill with dried beans or rice or pie
weights. Put the pie plate on a baking sheet and bake the crust for 25
minutes. Carefully remove the foil and weights and, if the crust has
puffed, press it down gently with the back of a spoon.
For a partially baked crust, return the pie plate to the oven and bake for
about 8 minutes more, or until the crust is very lightly colored. To fully
bake the crust, bake until golden brown, about another 10 minutes.
Transfer the pie plate to a rack and cool to room temperature before
filling.
Dissolve the yeast in the water, add the sugar, and allow to sit until the
mixture is creamy, about five minutes. Beat in the egg and the olive oil.
Combine the flours and salt, and stir into the yeast mixture. You can use
a bowl and wooden spoon for this, or a mixer combine the ingredients
using the paddle. Work the dough until it comes together in a coherent
mass, adding flour as necessary. Turn out onto a lightly floured surface,
and knead gently for a few minutes, adding flour as necessary, just until
the dough is smooth do not overwork it. Shape into a ball. Place in a
lightly oiled bowl, cover the dough tightly with plastic wrap, and allow to
rise in a draft-free spot until doubled in size, about 1 hour.
Turn the dough out onto a lightly floured surface, gently knead a couple
of times, and cut into two equal pieces. Shape each piece into a ball
without kneading it. Cover the dough loosely with plastic wrap, and let
rest for 5 minutes.
Roll out into thin rounds. If not using right away, freeze the dough to
prevent it from rising and becoming too bready. The dough can be
transferred directly from the freezer to the oven.
9 to 10
2 tbsp
cup
4 tbsp
1 can (14 oz)
cup
4
salt
Butter Pie
1 1/4 cups
all-purpose flour
1/2 tsp
kosher salt
1 1/2 tsp
sugar
8 tbsps
cold unsalted butter, cut into dice
1/4 cup
ice water
Dried beans or rice, for blind baking
6 tbsp
unsalted butter at room temperature
2 cups
light brown sugar
1 tsp
kosher salt
1 tsp
vanilla extract
2
large eggs
1/2 cup
cranberries (optional)
Whipped cream or vanilla ice cream, for serving.
Line crust with parchment or foil and cover bottom with pie weights,
dried beans or raw rice. Bake in lower half of oven for 15 to 20 minutes,
then remove weights and bake in upper half of oven 5 to 10 minutes,
until just golden on edges.
Filling: In a mixer fitted with a paddle attachment, cream butter and
brown sugar together at medium speed until sugar looks like wet sand.
Add salt and vanilla extract. With mixer running, add eggs one at a time
and beat until creamy and light, about a minute. Mix in cranberries, if
using.
Scrape filling into par-baked crust. Place pie on a sheet pan and bake in
center of oven for 25 to 35 minutes, until top looks dry and browned.
The filling will form a skin and puff slightly, then deflate as it cools and
sets. Let cool at least one hour, then wrap and refrigerate until serving, at
least one hour or overnight. Serve cold with very lightly sweetened
whipped cream or vanilla ice cream.
Chocolate-Ricotta Pie
Line the tart dough with aluminum foil and fill with pie weights or dried
beans. Bake the tart shell in the lower third of the oven until just set,
about 25 minutes. Carefully remove the foil and pie weights. Bake the
shell until golden, about 10 minutes longer. Cool completely.
Combine the remaining 3/4 cup of sugar with 1/2 cup water in a small
saucepan. Bring to a boil, stirring until the sugar dissolves. Cool the
sugar syrup slightly. In a double boiler, melt the chocolate over very
softly simmering water.
1 1/2 cups
2 tbsp
3/4 cup
3/4 cup
1/4 cup
3/4 cup
salt
1 stick
1/2 cup
8 oz
3/4 cup
3 oz
1
3
all-purpose flour
cornmeal
pine nuts,
toasted pine nuts
sugar
sugar
unsalted butter, melted and cooled slightly
water
semisweet chocolate chips (about 1 1/3 cups)
ricotta cheese
cream cheese, at room temperature
large egg
large egg yolks
Pulse the ricotta cheese and cream cheese in a food processor until
smooth. Add the egg and egg yolks, 1 at a time, and process until
smooth. Add the melted chocolate and process until combined. With the
machine running, add the sugar syrup in a thin steady stream and
process until smooth.
Pour the custard into the tart shell and bake until the filling is almost set,
about 30 minutes or until the custard has set. Scatter the remaining 3/4
cup toasted pine nuts on top of the filling. Let the tart cool completely
before serving.
Knead chilled dough slightly until malleable, then form into a disk. Flour
dough and surface and roll dough to fit 10 fluted tart pan. Sever excess
dough at rim of pan and press dough firmly into pan.
Filling: Bring sugar and water to a boil in a non-reactive saucepan. Add
butter and continue to cook until butter is melted. Off heat, add chocolate
and allow to stand 2 minutes, then whisk smooth.
Whisk together the eggs and mascarpone, then whisk in the chocolate
mixture. Pour the filling into the crust and bake until the dough is baked
through and the filling is set, about 30 minutes. Cool the tart on a rack.
1 cup
3 tbsp
1/4 cup
1/4 tsp
3/4 tsp
5 tbsp
1
all-purpose flour
alkalized (Dutch process) cocoa
sugar
salt
baking powder
unsalted butter, cold
large egg
1/2 cup
1/3 cup
4 tbsp
8 oz
3
1 cup (9 oz)
sugar
water
unsalted butter
bittersweet chocolate, cut into 1/4-inch pieces
Large eggs
mascarpone cheese
CHERRY-ALMOND CLAFOUTI
6 oz
2 tsp
2 tsp
3 oz
1
1/2 cup
1 1/4 cups
1 tbsp
8 oz
3 large
1/2 tsp
1 1/2 tsps
3
1
almond paste
sugar
flour
butter, cubed, at room temperature
large egg, plus one egg white, at room temperature
a few drops almond extract,
rum
poached (canned) pears,
blotted dry, then cut into 1/2-inch (2 cm) slices
pre-baked 9-inch tart shell, at room temperature
1/4 cup
Almond meal
whole milk
plus 1/2 cup sugar
dark sweet cherries, pitted, halved (about 2 cups)
eggs, room temperature
almond extract
Pinch of salt
all purpose flour
Powdered sugar
Pour the batter into the prepared cake pan. Bake until a toothpick comes
out clean, about 45 to 50 minutes.
Amaretti Torta
Let the cake cool in the pan on a wire rack for 10 minutes. Turn the cake
out onto a platter and continue to cool to room temperature. Top with the
orange marmalade in an even layer. Sprinkle the remaining crushed
amaretti cookies over the top of the cake. Slice and serve.
20 + 8
2 ozs
1 cup
1 cup
5
2 tbsp
1/2 cup
1/4 cup
amaretti cookies
semisweet chocolate chips (about 1/2 cup)
unsalted butter, room temperature
sugar
large eggs, separated
orange-flavored liquor
all-purpose flour
orange marmalade
10
1
1
1 1/2 cups
1 stick
4
2 tbsp
1/4 tsp
Put all ingredients into a blender and whirl like crazy! Pour into tart shell.
Bake for 40 minutes or until set, watching so that the top doesnt burn.
all-purpose flour
white sugar
salt
Fresh cranberries
chopped walnuts
butter, melted
eggs
almond extract
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Put the pan over medium heat and cook until the sugar turns a deep
caramel color. You'll see it bubbling up the sides of the pan. To get the
color you want without burning the sugar, you may have to lower the
heat after a while. Count on 15 minutes, more or less, to get the color.
Transfer the skillet to the baking sheet.
Tarte Tatin
Remove the pastry from the fridge and center it over the fruit, loosely
tucking in any overhang. Bake for 30 to 40 minutes, or until the pastry is
baked through and, puffed.
1 sheet
1 stick
3/4 cup
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Now, here's the only tricky part: Cover the skillet with the large, rimmed
serving plate and, acting quickly and confidently (and making sure you're
wearing good oven mitts), turn the tart out onto the platter and remove
the pan. If any of the apples have stuck to the pan it happens to the
best of us gently lift them off the pan with an icing spatula and press
them gently back onto the tart. Let cool for at least 10 minutes before
serving.
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In a bowl, combine 3/4 cup sugar, 2 tbsps flour, 1/4 tsp salt and the
butter. (If your peaches are especially juicy, add 1 tbsp additional flour.)
Using your fingers, pinch the butter into the dry ingredients until crumbly,
with a mixture of fine granules and tiny pebbles.
Peach Tart
all-purpose flour
kosher salt
sugar
vegetable or canola oil
mild olive oil
whole milk
almond extract
cold, unsalted butter
small ripe peaches, pitted and thickly sliced
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Bake the shell for 20-30 minutes, until it is set and light golden-brown.
Remove from the oven and patch any holes with leftover dough.
Almond Tart
Heat the cream, sugar, and salt in a big, wide heavy-duty pot, until it
begins to boil. Continue to cook and when it starts to foam up, remove it
from the heat and stir in the almonds, the almond extract, and the liquor.
Scrape the filling into the shell. If theres a bit too much filling, dont toss
it; in case the tart leaks, you can use it to add more. Make sure theres
no clumps or piles of almonds and that everything is evenly distributed,
then put the filled tart shell into the oven.
1 cup
1 tbsp
1/2 cup
1 tbsp
1/2 tsp
1/8 tsp
flour
sugar
chilled unsalted butter, cut into little cubes
ice water
vanilla extract
almond extract
1 cup
1 cup
1/8 tsp
1 cup
1/8 tsp
2 tsp
heavy cream
sugar
salt
sliced almonds
almond extract
Grand Marnier or Amaretto
After the first 10 minutes, check the tart. Take a heatproof rubber spatula,
holding it diagonally and with a tapping motion, break up the surface of
the tart. Be sure to give the filling a good series of tapsnot enough to
break the tart shell pastry underneath, but its important to break up the
surface crust thats forming.
Continue to cook, checking the tart every 5-8 minutes, and break up any
dry crust that may be forming, getting less aggressive as the filling sets
up. As it begins to caramelize, stop tapping it and let the tart do its thing.
Remove the tart from the oven when the filling is the color of coffee with
a light touch of cream in it and there are no large pockets of gooey white
filling, about 30 minutes. Let the tart cool a few minutes on a cooling
rack.
Serve in small wedges either as a dessert, or as a cookie-like
accompaniment to fresh fruit, bowl of ice cream or sorbet, or a compote.
14
If making the dough yourself, roll out one round of dough on a lightly
floured surface into a circle about 11 inches across. Place crust into a 9inch pie pan with 1-inch high sides. Roll another round of dough into a
circle about 10 inches across. With a knife or scissors, cut excess dough
from bottom layer, keeping about a inch overhang. Set aside scraps.
Starting with the Granny Smith slices, place them in one layer into the
bottom crust. Next, layer the Golden Delicious slices over. And lastly,
layer the Macintosh slices over. Dot with butter.
Cover with top crust. Tuck overhang of top crust under the bottom crust
edge. Flute edges with fingers, or however you like. Vent top.
2
3/4 cups
1/4 cup
1/2 tsp
1/4 tsp
2 cups
2 cups
2 cups
3 wedges
2 tbsp
2 tbsp
Gather any leftover dough scraps, flatten out dough and cut out a few
leaf shapes with a knife. With the point of a knife, gently make vein
indentations like on a real leaf.
Brush top crust with cream. Gently press on leaves and brush them with
cream. Sprinkle sugar over the whole pie, if desired. Place pie on a
parchment-lined sheet pan.
Bake for 40 to 50 minutes, until juices bubble through vents. Check the
pie after 20 minutes, and if you see the edges burning, take two long
strips of aluminum foil and wrap edges of pie loosely.
Let the pie cool on a rack for about a half an hour before cutting into it.
15
4 eggs
7 ounces sugar
3 tablespoons maple syrup
3 medium heaping tablespoons sour cream or crme fraiche
10-inch flan or tart shell, baked blind
Place the butter, chocolate, cocoa powder and salt in a bowl over a
pan of simmering water and allow to melt slowly, stirring occasionally
until well mixed. In a separate bowl beat the eggs and sugar together
until light and well creamed, and then add the golden syrup and sour
cream or crme fraiche. Stir the chocolate mixture into this mixture,
scraping all the chocolate out with a spatula. Once youve mixed it
well, pour it into the pastry shell. Place into a preheated 150C/300
degree F/Gas 2 oven for 40 to 45 minutes. During cooking a beautiful
crust will form on top.
Carefully remove the tart from the oven and allow to cool on a rack for
at least 45 minutes, during which time the skin will crack and the filling
will shrink slightly.
Show # NC1A06
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