Category: Dessert

Servings: —
This is the best pie..

Ingredients
4 cups hulled strawberries

Pastry Cream
3 egg yolks
1/3 c sugar
2 Tbs. sifted cornstarch
2 Tbs. sifted flour
1 cup scaled milk
2 Tbs. softened unsalted butter
1/2 tsp. vanilla

Pie crust

Directions
Make pastry cream (below). Make pâte brisée and roll the dough into a round 1/8 inch thick on a floured surface. Fit the dough into a 9-inch pie tin, prick the shell with a fork, and chill it for 30 minutes. Line the shell with wax paper, fill the paper with raw rice, and bake the shell on a baking sheet in the lower third of a preheated hot oven (425° F.) for 10 minutes. Remove the rice and the paper carefully and bake the shell for 10 minutes more, or until it is golden. Let the shell cool on a rack. Spread the pastry cream in the shell and top it with 4 cups strawberries, hulled.

In a saucepan combine 1 cup water, ¾ cup sugar, and, if desired, ¼ teaspoon each of strawberry extract and red food coloring, bring the mixture to a boil over moderate heat, stirring, and cook the syrup, stirring, until the sugar is dissolved. Stir in 2 tablespoons cornstarch dissolved in 2 tablespoons cold water and simmer the mixture, stirring, for 2 minutes. Let the glaze cool until it is lukewarm, spoon it over the strawberries, and chill the pie for 1 hour. Garnish the pie with dollops of sweetened whipped cream and toasted slivered almonds and chill it for 1 hour more.Pastry Cream

In a large bowl with an electric mixer beat 3 large egg yolks until they are combined, add 1/3 cup sugar, a little at a time, beating, and beat the mixture until it is light and lemon colored. Add gradually 2 tablespoons each of sifted cornstarch and all-purpose flour and beat the mixture until it is smooth. Add 1 cup scalded milk in a stream, beating, and beat the mixture until it is combined well. Transfer the mixture to a heavy saucepan, bring it to a boil, stirring, and simmer it, stirring, for 3 minutes. The mixture will be thick and custardlike. Remove the pan from the heat and beat in 2 tablespoons softened unsalted butter and ½ teaspoon vanilla. Strain the pastry cream into a bowl and chill it, covered with a buttered round of wax paper, for 1 hour, or until it is chilled well. Makes about l cup.

Servings: —
Source: Fine Cooking
Sweet Tartlet Dough

This buttery crust is easy to handle, can be made ahead and frozen for up to one month, and is a cinch to mold with a wooden tart tamper (see Sources, p. 86). I use three standard medium-size muffin tins, each cup measuring 2 ¾ inches. If you don’t have three, bake the tartlets in batches. If you can’t find superfine sugar, make your own by processing granulated sugar in a food processor for a few seconds. Yields 3 dozen 2-inch tartlets.

Ingredients
Sweet Tartlet Dough
10 1/8 oz (2 ¼ cups) all-purpose flour 1/3 cup superfine sugar
¼ tsp salt
1 cup cold unsalted butter, cut into ½ “” cubes
1 lg egg
1 lg egg yolk
1 Tbsp cold water
¾ tsp vanilla extract
Gingery Cranberry-Pear Tartlets
Crystallized ginger accents this filling with sweet pears and tart cranberries.
Yields 12 tartlets.
1 cup fresh cranberries
1/3 cup sugar
1/3 cup orange juice
2 medium, slightly under ripe pears (I like Anjou), about ¾ lb total, peeled, cored, and cut into ½ “” chunks
1/3 cup golden raisins
4 tsp minced crystallized ginger
A few drops vanilla extract
12 muffin cup lined with Sweet Tartlet Dough (see above recipe)
Pecan Tartlets
This version of pecan pie is neither cloyingly sweet nor overly gooey.
It’s simply crunchy toasted pecans sprinkled over a mouthwatering brown sugar filling.
Yields 12 tartlets.
2 lg eggs, lightly beaten
1 Tbsp heavy cream
¼ cup packed light brown sugar
1 tsp all-purpose flour
Pinch salt
½ cup light corn syrup
I Tbsp melted unsalted butter
¾ tsp vanilla extract
12 muffin cup lined with Sweet Tartlet Dough (see above recipe)
4 oz (1 cup) broken pecans, lightly toasted in a 325°F oven for 8 to 10 min.
Position an oven rack to the lower third of the oven. Heat the oven to 375°F.
Pumpkin Tartlets
You might want to garnish these with whipped cream and perhaps a very thin strip of orange zest, twisted into a knot.
Yields 12 tartlets.
1 lg egg yolk
2/3 cup canned pumpkin puree
1/3 cup heavy cream
1/4 cup packed light brown sugar
½ tsp grated orange zest
½ tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp salt
A few dashes ground cloves
12 muffin cup lined with Sweet Tartlet Dough (see above recipe)
Position an oven rack to the lower third of the oven.
Heat the oven to 375°F.

Directions
Sweet Tartlet Dough

Put the flour, sugar, and salt in a food processor. Pulse 3 to 4 times to blend. Distribute the butter in the bowl and pulse 7 to 8 times. Process until the mixture resembles coarse meal, 8 to I0 seconds. In a small bowl, beat together the egg, egg yolk, water, and vanilla with a fork. Pour the egg mixture over the flour mixture and pulse 5 to 6 times. Process until the mixture just begins to form a mass, 8 to 10 seconds. Empty the dough onto a lightly floured surface and knead 6 to 8 times until the dough is just smooth and malleable. Shape it into an evenly thick 6-inch square. Using a pastry scraper or the dull side of a long knife, score the dough at 1-inch intervals so you get 36 1 -inch squares. Cover the dough with plastic wrap and chill for at least 20 min.

Lightly spray the muffin tins with vegetable oil (not necessary for nonstick tins). Using the score lines as a guide, cut the dough into 36 1 -inch pieces. Roll each piece into a ball in your palms (lightly flour your hands, if necessary). Put 1 ball in the center of each muffin cup.

If you have a wooden tart tamper, flour it lightly. Press the wider end onto a ball of dough until the dough thins out and begins coming up the sides of the cup, and then twist the tamper slightly to release it. Use the tamper’s narrower end to push the dough halfway up the sides and to smooth out the dough where the sides meet the bottom.

If you don’t have a tart tamper, use a narrow, flat-bottomed glass or your fingers, lightly floured, to press the dough into the cups.

Tilt the muffin tin to see if the dough reaches the same level in all the cups; also check for any holes in the dough (this could cause the tartlet to stick to the pan). Rub your thumb around the rim of the dough in each cup for a clean, smooth edge. Slightly less than ½ inch of each cup should be exposed. Chill for at least 10 min. to firm the dough and then fill the cups with any or all of the following fillings.

Gingery Cranberry-Pear Tartlets

In a 3-qt. saucepan, cook the cranberries, sugar, and orange juice over medium heat just until the berries begin to pop. Reduce the heat to a simmer, partially cover, and cook for 5 min. Add the pears, raisins, and ginger. Cook over low heat with the lid askew until the pears are translucent, stirring gently if necessary, 10 to 12 min. Uncover and continue cooking until the liquid is syrupy and has reduced to about 2 Tbs., about 2 min. Remove from the heat and gently stir in the vanilla (avoid crushing the pears). Let cool to room temperature; the mixture thickens as it stands.

Position an oven rack to the lower third of the oven. Heat the oven to 375°F. Spoon the filling into the dough-lined muffin cups. Bake until the pastry is golden brown and the fruit is bubbling, about 30 min. Cool for 10 min. Run a thin knife around the tartlets to loosen and then let them cool until they’re firm enough to handle, about another 15 min. Using the tip of a small knife, gently lift the tartlets from the pan and set them on a wire rack to cool.

Pecan Tartlets

In a medium bowl, blend the eggs and cream. In another bowl, combine the brown sugar, flour, and salt. Stir the dry ingredients into the egg mixture, along with the corn syrup and melted butter; don’t overmix. Stir in the vanilla extract. Transfer the filling to a measuring cup with a spout and pour into the dough-lined muffin cups. Sprinkle the pecans evenly over the tops. Bake until the pastry is golden brown, 28 to 30 min. Cool for 10 min. Run a thin knife around the tartlets to loosen and then let them cool until they’re firm enough to handle, about another 15 min. Using the tip of a small knife, gently lift the tartlets from the pan and set them on a wire rack to cool.

Pumpkin Tartlets

Put all the ingredients in a food processor. Pulse just until the mixture is smooth, 5 to 6 times; don’t overprocess. Empty the filling into a measuring cup with a spout and pour the filling into the dough-lined muffin cups. Bake until the pastry is golden brown, 30 to 35 min. Cool for 10 min. Run a thin knife around the tartlets to loosen and then let them cool until they’re firm enough to handle, about another 15 min. Using the tip of a small knife, gently lift the tartlets from the pan and set them on a wire rack to cool.

Servings: 8-10
Prep Time: 30 min
Inactive Prep Time: 2 1/2 hrs
Source: Food & Wine, November 2009
Instead of apple pie, McClain ends his Thanksgivings with this stunning tarte tatin. Because the recipe calls for store­ bought puff pastry (McClain is a huge fan of Dufour’s), it’s quite easy to prepare.

Ingredients
2 cups dry red wine 2 cinnamon sticks V2 cup sugar
¼ cup water
2 tablespoons unsalted butter
1 tablespoon pear liqueur (optional)
5 firm, ripe Bartlett pears-peeled, cored and halved
One 14-ounce sheet all-butter puff pastry, chilled creme fraiche, for serving

Directions
1. In a small saucepan, boil the wine with the cinnamon sticks over moderately high heat until reduced to ¼ cup, about 15 min­utes. Discard the cinnamon sticks.

2. In a 12-inch skillet, combine the sugar and water. Cook over moderately high heat, swirling the pan occasionally, until a light amber caramel forms, about 5 minutes. Remove from the heat. Add the red wine syrup along with the butter and liqueur and cook to dissolve the hardened caramel, about 1 minute. Add the pear halves to the skillet and cook over low heat, turning occasionally, until the pears are tender and the pan juices are syrupy, about 20 minutes. Arrange the pears cut side up in the c skillet with the thin ends pointing toward the center. Let cool for 30 minutes.

3. Preheat the oven to 375°. On a lightly n floured work surface, roll out the pastry to a 13-inch square. Using the skillet lid as a template, cut out a 12-inch round. Cut four 2-inch-long steam vents in the pastry and lay it over the pears, tucking the edge into the skillet. Bake for about 1 hour and 10 minutes, until the pastry is deeply golden and risen. Let the tart cool in the skillet for 15 minutes, then very carefully invert the e tart onto a large plate. Cut into wedges and a serve with creme fralche.

Servings: —
This is a rich, basic pastry for Pies, tarts and quiches. Add the sugar for sweet deserts.

Ingredients
1 1/3 cups all-purpose flour
1 stick (4 ounces) cold butter cut into 1-inch pieces
1 tsp salt (less if you use salted butter)
1/4 cup ice water

Directions

Add flour, butter and salt to work bowl of food processor with metal blade. Process for 8 to 10 seconds or until mixture has consistency of coarse meal. With processor running, pour ice water through feed tube in a steady stream. Stop processing as soon as dough begins to form a ball. Turn out onto wax paper and shape into a smooth, flattened disc. Use immediately or wrap in plastic wrap and refrigerate or freeze for later use.

When ready to roll chilled dough, let stand at room temperature to soften slightly. Allow frozen dough to thaw for 10 to 15 minutes. Roll on lightly floured board to 1/8 inch thickness. Fit into pan and chill again before baking, to prevent shrinkage.

To bake unfilled shell, prick bottom with fork, cover with a round of aluminum foil and fill with 2 cups metal pie weights or uncooked rice or beans. Bake at 425°F for 10 minutes, then carefully remove weights and bake another 5-10 minutes until golden. Let shell cool before filling. Do not prick bottom if pie shell is to be baked with a filling. Fill and bake as directed in recipe.

Makes enough pastry for a single-crust 10-inch pie or 15 to 18 3-inch tart shells.