The Everything Pie Cookbook (24 page)

additional 30 to 40 minutes, or until the pastry is crisp

and golden. Serve warm.

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14 9

Ginger Pear Tart

This is a wonderful fall dessert. Make this with very ripe pears for the best flavor.

IngredIents  | ServeS 8

1. Heat the oven to 425°F and line a baking sheet with

4 Bosc pears, peeled, cored, and sliced

parchment paper.

¼-inch thick

1 teaspoon grated fresh ginger

2. In a large bowl, combine the pears, ginger, light brown

½ cup packed light brown sugar

sugar, cinnamon, and cornstarch. Toss until the fruit is

¼ teaspoon cinnamon

evenly coated, then set aside for 5 minutes.

1 tablespoon cornstarch

3. In a small bowl, combine the gingersnap crumbs with

½ cup crushed gingersnap cookies

the butter until the crumbs are evenly coated.

2 tablespoons butter, melted

1 (12-inch) round pastry crust, chilled

4. Place the pastry in the prepared baking sheet. Arrange

the pears on the pastry, leaving a 2-inch border. Pour

any juices over the top. Carefully fold the pastry over

the pears, then spread the gingersnap crumbs over the

top.

5. Bake for 10 minutes, then reduce the heat to 350°F and

bake for an additional 30 to 40 minutes, or until the

pastry is golden and the fruit is tender. Cool to room

temperature before serving.

15 0

Cherry Frangipane Tart

Almond paste is available in the baking aisle in most markets. It often

comes in small cans, but can also be sold in tubes.

IngredIents  | ServeS 8

1. Heat the oven to 425°F and line a baking sheet with

1 cup (7 ounces) almond paste

parchment paper.

¼ cup all-purpose flour

2. In a large bowl, beat together the almond paste, flour,

1⁄3 cup sugar

and sugar until well combined. Add the butter and mix

6 tablespoons unsalted butter, room

temperature

well, then add the eggs, one at a time, beating well after

2 eggs

each addition.

1 (12-inch) round pastry crust, chilled

3. Place the chilled pastry on the prepared baking sheet.

1 cup pitted cherries, thawed and

drained well if frozen

Spread the almond mixture onto the pastry leaving a

½-inch border. Arrange the cherries over the almond

mixture, then fold the pastry over the cherries.

Almond Paste

Almond paste is a mixture of blanched

4. Bake for 10 minutes, then reduce the heat to 350°F and

almonds, sugar, and sometimes butter or

eggs. Other uses for almond paste include

bake for an additional 25 to 35 minutes, or until the

filling pastries and cakes, and as an ingredi-

pastry is golden and the fruit is tender. Cool to room

ent in cookies. Extra almond paste can be

temperature before serving.

stored in the freezer for up to 3 months.

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Fresh Summer Fruit and Cream Tart

Buttery puff pastry is baked into a crisp, thin sheet and topped with sweet cream

cheese and fresh fruit. This is the perfect way to celebrate summer berries.

IngredIents  | ServeS 8

1. Heat the oven to 400°F and line a baking sheet with

1 recipe Blitz Puff Pastry (See Chapter 2)

parchment paper.

8 ounces cream cheese, room

temperature

2. Roll the pastry out to ½ inch thick and trim the pastry

½ cup powdered sugar, plus more for

into a 12-inch square. Place the pastry on the prepared

garnish

baking sheet and pierce with a fork. Top the pastry with

1 teaspoon vanilla

a second sheet of parchment paper, then place a

1 teaspoon lemon zest

second baking sheet on top of the pastry. Bake for 12 to

½ cup fresh strawberries, hulled and

15 minutes, or until the pastry is firm, then remove the

sliced

top baking sheet and parchment paper and bake for an

½ cup fresh blueberries

additional 12 to 15 minutes, or until the pastry is golden

½ cup fresh raspberries

½ cup fresh blackberries

brown and crisp. Allow to cool completely to room

¼ cup apricot jelly

temperature.

3. In a medium bowl, beat the cream cheese with the

powdered sugar, vanilla, and lemon zest until fluffy and

smooth. Carefully spread the cream cheese mixture

over the pastry, leaving a 1-inch border around the

edge. Arrange the fruit on the cream cheese.

4. In a small saucepan, melt the apricot jelly until thin.

With a pastry brush, glaze the fruit with the melted jelly.

Dust the edges of the pastry with powdered sugar, if

desired.

15 2

Rhubarb-Cherry Tart

If you find this tart a little too sharp in flavor, add a little more sugar. The sweet

and tangy flavor of cherries is a natural match for the tart rhubarb.

IngredIents  | ServeS 8

1. Combine the rhubarb, cherries, and light brown sugar

1 pound rhubarb, washed and cut into

in a medium saucepan over medium heat. Cook,

1-inch pieces

covered with a lid, until the rhubarb is softened, about

2 cups dry cherries

10 minutes. Uncover and cook, stirring constantly, until

1 cup packed light brown sugar

thick about 15 to 20 minutes.

1 teaspoon vanilla

1 (12-inch) round pastry crust, chilled

2. Turn off the heat and stir in the vanilla. Set aside to

cool.

Shiny Glaze

3. Heat the oven to 375°F and line a baking sheet with

If you want to give your fruit tarts a

parchment paper.

professional-looking finish and a lot of

shine, try an apricot glaze. Simply melt

4. Place the pastry on the prepared baking sheet. Spoon

apricot jam either in the microwave or in

a pot on the stove until it is thoroughly

the rhubarb filling in the center, leaving a 1-inch border

melted.

around the edge. Carefully fold the pastry over the

filling.

5. Bake for 35 to 45 minutes, or until the pastry is golden

brown and the filling is bubbling. Cool to room

temperature before serving.

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15 3

Pear-Berry Tart

If you prefer, you may substitute dry cherries, or even golden raisins, for the cranberries.

IngredIents  | ServeS 8

1. In a small saucepan, bring the orange juice to a boil.

1 cup orange juice

Remove from the heat and add the cranberries. Allow

1 cup dry cranberries

to stand 10 minutes, then drain well.

4 Bosc pears, peeled, cored, and cut

¼ inch thick

2. Heat the oven to 375°F and line a baking sheet with

½ cup sugar

parchment paper.

1 tablespoon orange zest

3. In a large bowl, combine the cranberries, pears, sugar,

1 tablespoon cornstarch

orange zest, and cornstarch. Mix until the fruit is well

1 (12-inch) round pastry crust, chilled

1 recipe Butter Crumble (See Chapter 3)

coated, then let stand for 5 minutes.

4. Place the pastry on the prepared baking sheet. Arrange

Soggy Tart Crust

the fruit in the center, leaving a 1-inch border around

If you find that your tart crusts are a little

the edge. Pour over any juices, then spread the crumble

soggy on the bottom after baking, here is a

over the top.

tip that may help. Lay a fine layer of

crushed cookie or cake crumbs under the

fruit filling. The crumbs will absorb the

5. Bake for 45 to 55 minutes, or until the crumble and

juices and help prevent sogginess.

pastry are golden brown and the fruit is tender. Cool to

room temperature before serving.

15 4

Plum Tart

Plums can be fairly tart, so test the fruit for sweetness before baking. If it is too tart,

add additional sugar; if they are very sweet, you may need to reduce it.

IngredIents  | ServeS 8

1. Heat the oven to 375°F and line a baking sheet with

1 recipe Blitz Puff Pastry

parchment paper.

1 cup (7 ounces) almond paste

2. Roll the pastry out to ½ inch thick and trim the pastry

¼ cup all-purpose flour

1

into a 12-inch square. Place the pastry on the prepared

⁄3 cup sugar

baking sheet and pierce well with a fork. Cover and

6 tablespoons unsalted butter, room

temperature

chill.

2 eggs

3. In a large bowl, beat together the almond paste, flour,

5 large plums, pitted and cut in half

2 tablespoons sugar

and sugar until well combined. Add the butter and mix

well, then add the eggs, one at a time, beating well after

each addition.

Dried Plums and Prunes

Due to changes in marketing, prunes are

4. Spread the almond mixture over the chilled pastry,

now more commonly called dried plums,

leaving a ½-inch border around the edge. Arrange the

but did you know that there is a specific

variety of plum called a prune? They are

plums over the top, cut side down. Dust the top of the

the variety most commonly sold dried, but

tart with sugar.

the fresh prune is smaller than other plums

and has a freestone pit.

5. Bake for 40 to 45 minutes, or until the pastry is golden

brown and the fruit is tender. Cool to room temperature

before serving.

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15 5

Pear Gorgonzola Tart

Gorgonzola is a blue cheese from Italy. If you find the flavor too pungent,

feel free to substitute cream cheese for part of the cheese.

IngredIents  | ServeS 8

1. Heat the oven to 425°F and line a baking sheet with

3 Bosc pears, peeled, cored, and sliced

parchment paper.

¼-inch thick

¼ teaspoon cayenne pepper

2. In a large bowl, combine the pears and cayenne

1 (12-inch) round pastry crust, chilled

pepper until evenly coated. Set aside.

2 ounces cream cheese, room

temperature

3. Place the pastry crust on the prepared baking sheet.

¼ cup fig jam

Spread the cream cheese in the center of the pastry,

2 ounces Gorgonzola cheese, crumbled

leaving a 2-inch border around the edge. Spread the fig

jam over the top of the cream cheese, then arrange the

pear slices over the top. Carefully fold the edges of the

pastry over the fruit and top with the crumbled

Gorgonzola cheese.

4. Bake for 10 minutes, then reduce the heat to 350°F and

bake for an additional 30 to 40 minutes, or until the

pastry is golden brown and the fruit is tender. Serve

warm.

15 6

Apple, Brie, and Bacon Tart

Cut the rind off the Brie before baking for a smoother tart.

If you like the flavor of the rind, feel free to leave it on.

IngredIents  | ServeS 8

1. Heat the oven to 400°F and line a baking sheet with

1 recipe Blitz Puff Pastry (See Chapter 2)

parchment paper.

1 egg, beaten

2. Roll the pastry out to ½ inch thick and trim the pastry

6 strips thick-cut bacon, chopped

into a 12-inch square. Place the pastry on the prepared

¼ cup apple butter

baking sheet. Brush the beaten egg along the edge of

6 ounces Brie cheese, cut into ¼-inch

slices

the pastry, about a ½-inch border, and fold the edges of

2 Granny Smith apples, cored, and sliced

the pastry in, making a ½-inch lip around the edge of

¼ inch thick

the pastry. Using a fork, pierce the center of the pastry.

2 tablespoons fresh grated Parmesan

Cover with plastic and chill for 30 minutes.

cheese

3. In a medium skillet over medium heat, cook the bacon

Brie

until it just begins to brown. Remove from the pan and

Brie is a cow’s milk cheese that is allowed

drain well.

to age and ripen for a few months to as

long as a few years. Brie is best when

4. Spread the apple butter over the center of the puff

served at room temperature and can also

pastry. Arrange the Brie cheese, apples, and bacon

be baked. Brie baked in a pastry crust is

called brie en croute. Jam, fruit, and crack-

over the apple butter and dust the top with Parmesan

ers are popular accompaniments for the

cheese.

soft cheese.

5. Bake for 30 to 40 minutes, or until the pastry is golden

and the apples are tender. Cool for 5 minutes before

serving.

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15 7

Ham and Cheese Tart

Serve this tart warm for breakfast with some fresh fruit or for lunch with

a crisp salad. Turkey can be substituted for the ham if desired.

IngredIents  | ServeS 8

1. Heat the oven to 400°F and line a baking sheet with

1 recipe Blitz Puff Pastry (See Chapter 2)

parchment paper.