The Everything Pie Cookbook (20 page)

4 tablespoons butter

for 10 minutes, then remove the paper and weights and

½ cup sugar

bake for an additional 10 to 12 minutes, or until the

1 tablespoon cocoa powder

crust is lightly golden brown all over. Remove from the

1 egg

oven and set aside to cool. Leave the oven on.

1 egg yolk

3 ounces evaporated milk

3. In a double boiler, combine the chocolate chips and

1 teaspoon vanilla

butter. Cook, stirring occasionally, until melted and

smooth. Remove from the heat and cool slightly.

4. In a large bowl, whisk together the sugar, cocoa

powder, egg, egg yolk, evaporated milk, and vanilla

until smooth. Pour in the chocolate mixture and mix

well.

5. Pour the filling into the prepared crust and place the

pan on a baking sheet. Bake for 30 to 40 minutes, or

until the filling is just set, but still a little wobbly in the

center. Cool to room temperature before serving.

13 0

Cherry Clafoutis

This French dessert is not a traditional tart in the sense that it does not have a separate crust. As it bakes,
the bottom forms its own crust and it is absolutely delightful for breakfast or dessert!

IngredIents  | ServeS 8

1. Heat the oven to 350°F and spray a 10-inch ceramic tart

Nonstick cooking spray

pan with nonstick cooking spray.

¾ cup milk

2. In a large bowl, whisk together the milk, cream, 1∕3 cup

½ cup cream

2

of the sugar, eggs, vanilla, brandy, salt, and flour until

⁄3 cup sugar, divided

smooth.

3 eggs

1 teaspoon vanilla

3. In a medium bowl, combine the remaining sugar with

1 tablespoon brandy

the cherries.

1⁄8 teaspoon salt

½ cup flour

4. Spread the cherry mixture into the bottom of the pan.

3 cups pitted cherries

Carefully pour the batter over the top. Bake for 40 to 50

Powdered sugar, for garnish

minutes, or until golden brown and puffed. Serve warm

with a dusting of powdered sugar.

Pitting Cherries

There are various ways to pit cherries. The

easiest way is to buy a cherry pitter, but

unless you consume a lot of fresh cherries,

they are not practical. An easier, less

expensive way is to use a paring knife to

slice the cherry open. You should be able

to pop out the pit with your finger or the

knife once it is open. Be sure to do this on

a plastic cutting board. Cherry juice can

stain wood and laminate counters.

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13 1

Walnut Tart

Try this tart with white chocolate chips, or a mixture of white

and semisweet, for a delicious change of pace.

IngredIents  | ServeS 8

1. Heat the oven to 350°F.

1 cup packed light brown sugar

2. In a large bowl, cream together the light brown sugar

3 tablespoons unsalted butter, softened

and butter until light in color. Beat in the eggs, one at a

2 eggs

time, until well blended. Add in the flour and cinnamon

2 tablespoons all-purpose flour

and mix until smooth, then fold in the walnuts.

½ teaspoon cinnamon

1½ cups chopped walnuts

3. Spread the mixture into the pastry crust and place the

1 (10-inch) Short Crust for Tarts,

pan on a baking sheet. Bake for 40 to 45 minutes, or

unbaked (See Chapter 2)

2 tablespoons heavy cream

until the tart is golden brown. Cool to room

¼ cup semisweet chocolate chips

temperature.

4. In a small pan, heat the cream until it simmers. Remove

from the heat and add the chocolate. Let stand for 1

minute, then whisk until smooth. Drizzle over the

cooled tart.

13 2

Lemon Curd Tart

This bright, refreshing tart is perfect for a baby shower or bridal shower.

IngredIents  | ServeS 8

1. Heat the oven to 350°F.

1 (10-inch) Short Crust for Tarts,

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

unbaked (See Chapter 2)

¾ cup sugar

aluminum foil and add pie weights or dry beans. Bake

¾ cup lemon juice

for 10 minutes, then remove the paper and weights and

1 teaspoon lemon zest

bake for an additional 10 to 12 minutes, or until the

6 egg yolks

crust is golden brown all over. Remove from the oven

1 tablespoon cornstarch

and set aside to cool.

6 tablespoons unsalted butter

½ recipe Stabilized Whipped Cream

3. In a medium saucepan, combine the sugar and lemon

(See Chapter 3)

juice and stir until the sugar is melted. Whisk in the

lemon zest, egg yolks, and cornstarch. Cook over

medium heat, whisking constantly, until bubbling thick.

Cooling Lemon Curd

Lemon curd can be made in advance and

Reduce the heat to low and stir in the butter until

stored in an airtight jar for up to a week. If

melted. Pour the curd through a strainer into the

you are planning to make it ahead, be sure

prepared crust. Chill for 4 hours.

to cool the mixture properly to prevent the

growth of harmful bacteria. Once the curd

4. Once the tart has chilled, prepare the Stabilized

is cooked, immediately place it in a metal

bowl resting in an ice bath. Cool the mix-

Whipped Cream. Pipe the whipped cream around the

ture, stirring constantly, until chilled. Trans-

edge of the tart. Chill for 30 minutes before serving.

fer to the fridge until ready to use.

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13 3

Blueberry Sour Cream Tart

Blueberries have enough natural flavors to stand up to tangy sour cream.

If using frozen berries, be sure to thaw and drain them well.

IngredIents  | ServeS 8

1. Heat the oven to 350°F.

1 (10-inch) Short Crust for Tarts,

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

unbaked (See Chapter 2)

2½ cups blueberries

aluminum foil and add pie weights or dry beans. Bake

1 cup water, divided

for 10 minutes, then remove the paper and weights and

¾ cup sugar

bake for an additional 10 to 12 minutes, or until the

2 tablespoons cornstarch

crust is golden brown all over. Remove from the oven

1 cup sour cream

and set aside to cool. Reduce the heat to 325°F.

1⁄3 cup sugar

2 eggs

3. In a medium saucepan, combine the blueberries, ½ cup

1 teaspoon vanilla

water, and sugar. Cook over medium heat until the

berries burst, about 10 minutes.

4. Combine the remaining water with the cornstarch, then

stir into the blueberries. Cook until thickened, about 3

minutes.

5. In a large bowl, whisk together the sour cream, sugar,

eggs, and vanilla. Spread into the prepared crust and

put the tart pan on a baking sheet. Bake for 20 to 25

minutes, or until the custard is set. Cool to room

temperature, then top with the blueberry mixture. Chill

for 1 hour before serving.

13 4

Macadamia Nut Caramel Tart

Adding a few flakes of sea salt to the caramel layer before

adding the macadamia nuts adds a flavorful twist.

IngredIents  | ServeS 8

1. Heat the oven to 350°F.

1 (10-inch) Short Crust for Tarts,

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

unbaked (See Chapter 2)

2⁄3 cup heavy cream

aluminum foil and add pie weights or dry beans. Bake

2⁄3 cup sugar

for 12 minutes, then remove the paper and weights and

3 tablespoons unsalted butter

bake for an additional 12 to 15 minutes, or until the

1½ cups chopped macadamia nuts,

crust is golden brown all over. Remove from the oven

toasted

and set aside to cool.

1 recipe Stabilized Whipped Cream

(See Chapter 3)

3. In a medium saucepan, bring the cream to a simmer

over low heat.

Why Not Stir the Caramel?

4. In another medium saucepan over high heat, add the

Stirring sugar as it cooks into a caramel can

cause the mixture to become grainy. For

sugar. Cook, swirling but not stirring, until the sugar

some recipes, like pralines, that is fine, but

melts and turns golden brown, about 8 minutes.

if you desire a smooth, silky caramel, it is

Remove from the heat and slowly whisk in the hot

best to put the spatula away and just swirl.

That will mix the sugar, preventing burning,

cream. Stir in the butter and cool for 3 minutes.

but will not form any crystals.

5. Spread the caramel into the prepared tart crust. Top

with the macadamia nuts and cool to room

temperature. Prepare the Stabilized Whipped Cream

and spread over the top. Chill for 30 minutes before

serving.

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13 5

Cherry Almond Tart

You could also make this tart with an almond pastry crust for extra flavor.

A scoop of good vanilla ice cream does not hurt either.

IngredIents  | ServeS 8

1. Heat the oven to 350°F.

1 (10-inch) Short Crust for Tarts,

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

unbaked (See Chapter 2)

1 egg

aluminum foil and add pie weights or dry beans. Bake

1 egg yolk

for 10 minutes, then remove the paper and weights and

½ cup sugar

bake for an additional 10 to 12 minutes, or until the

6 tablespoons unsalted butter, softened

crust is golden brown all over. Remove from the oven

1 cup ground almonds

and set aside to cool. Leave the oven on.

1 teaspoon vanilla

3 cups pitted cherries

3. Beat the egg, egg yolk, and sugar until light and fluffy.

½ cup powdered sugar

Add the butter, almonds, and vanilla and beat until well

1–2 tablespoons amaretto or lemon juice

blended.

4. Spread the mixture into the prepared tart crust and

arrange the cherries on top.

5. Bake for 35 to 45 minutes, or until golden brown. Cool

to room temperature.

6. In a small bowl, combine the powdered sugar with

enough amaretto or lemon juice to make a thick glaze.

Drizzle the top of the tart with glaze. Let stand 1 hour

before serving.

13 6

Pear Walnut Tarte Tatin

Walnuts add a buttery nuttiness to this caramelized tart. Pecans,

hazelnuts, or almonds would also be lovely here.

IngredIents  | ServeS 8

1. Heat the oven to 400°F.

1 recipe Blitz Puff Pastry (See Chapter 2)

2. Roll out the pastry until it is 1⁄8 inch thick and 12 inches

½ cup sugar

wide. Cover with plastic and chill until ready to use.

½ cup packed light brown sugar

¼ cup water

3. In a 10-inch ovenproof skillet, add the sugar, light

3 tablespoons unsalted butter

brown sugar, and water. Cook over medium heat,

8 medium Bosc pears, peeled, cored,

swirling occasionally but not stirring, until the sugar

and sliced in quarters

becomes golden amber colored, about 6 to 7 minutes.

¼ teaspoon cinnamon

2⁄3 cup chopped walnuts

Add the butter and swirl until melted.

4. Carefully place the pears, cheek side down, into the

Making Tarte Tatin Ahead

pan as tightly as you can. Cook for 10 to 15 minutes, or

Tarte tatin can be made a few hours in

until the pears have started to soften and the juices are

advance and reheated just before serving.

thick. Remove the pan from the heat and sprinkle the

Once out of the oven, carefully invert the

tart into a plate. Line the skillet with foil,

cinnamon and walnuts evenly over the top.

then buttered parchment paper, and put

the tart back into the pan apple side down.

5. Place the pastry on top of the pears and carefully tuck

When you are ready to serve, simply put it

the edges around the fruit with a butter knife.

into a hot oven for about 10 minutes. Turn

it out on a plate and serve.

6. Bake for 25 to 35 minutes, or until the crust is golden

brown and firm to the touch. Remove from the oven

and cool on a rack for about 5 minutes before carefully

turning out onto a serving plate.

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13 7

Peach Crumb Tart

Buttery crumble and juicy spiced peaches make this tart irresistible!

IngredIents  | ServeS 8

1. Heat the oven to 375°F.

4 peaches, peeled, pitted, and cut into

2. In a large bowl, combine the peaches, light brown

½-inch slices

¾ cup packed light brown sugar

sugar, cornstarch, cream, salt, cinnamon, mace, vanilla,

¼ tablespoon cornstarch

and butter. Gently toss until the fruit is evenly coated.

2 tablespoons heavy cream

3. Arrange the peaches into the prepared crust and

¼ teaspoon salt

spread the Butter Crumble mixture evenly over the top.