Looks luscious.
Grrrr… I hate it when that happens! Sorry about that! I haven’t been able to find a link to the recipe anywhere else. The recipe is from her book The Book On Pie.
Here’s a paraphrase for one 9" tart or eight 4" tarts:
1 stick unsalted butter, at room temperature
50 g. granulated sugar
1 large egg yolk
1 t. vanilla extract
218 grams all-purpose flour
1/2 t. granulated salt
1 tablespoon water
I use a food processor, which is not ideal unless your doing a double batch. The on-line recipe calls for a stand mixer:
Beat the butter and sugar on medium-low speed until smooth, 2 to 3 minutes. Add the egg yolk and vanilla and mix to combine. Scrape the bowl down thoroughly. Add the flour and salt and mix until fully incorporated, 45 seconds to 1 minute. Add the water and mix just until the dough is smooth - about 1 minute more.
Turn-out dough. Make a disc. Wrap and chill the dough for 30 minutes before using (or freeze for another day).
Press into your pan. For the blueberry tarts above, blind bake at 350 'til golden brown around the edges and firm in the middle (about 22-24 minutes for the 4" tarts).
Brush the cooled tart(s) with egg white before filling.
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So, I finally served this: friends loved it but I just was not that impressed. Somehow, I think I was impressed by the image or something.
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It pays to know how to sew😂
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@Aubergine, you can access this (and others by her, and lots of other baking books, e.g. Dorie Greenspan , Alice Medrich, etc. on demand at Hoopla through your SFPL account.
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I so get what you mean.
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It’s been too hot to bake, but UPS dropped off Snacking Cakes late this evening. It’s almost midnight and I’m waiting for the Spiced Chocolate Pumpkin Cake to cool so I can tip it out of the pan and go to bed. The glaze will have to happen tomorrow. Looking forward to exploring the book!
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So many great recipes in that book!
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Apricot, cherry, blueberry deep dish tart. The berries/cherries were partially cooked and then chilled prior to filling the frozen crust. This is the other half of the crust from upthread. This was rolled very thinly to 12” to accommodate the 8” deep mold. Approximately 500 g. blueberries and cherries, plus enough apricots to circle the tart. Since most of the fruit was cooked, I cooked until the crust was browned.
Expecting guests to help consume the tart!
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Everything you make is beautiful.
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Star baker
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For a friend’s birthday, syrup-soaked Meyer lemon cake with strawberry whipped cream and farmers market strawberries. It was warm in the kitchen so the cream was soft, and I had to snap a quick photo before the strawberries slipped any further and then hustle it into the fridge to firm up enough to transport and slice. The birthday “boy” was very pleased.
The cake is a three-quarter recipe of Ina Garten’s lemon cake with a 25% reduction in sugar in the batter, baked in 6x2” round cake pans and leveled. (Two things not in the recipe that I now always do to maximize flavor: thoroughly rub the citrus zest into the sugar before combining with other ingredients — the flat beater of a stand mixer on low speed or a wire whisk if mixing by hand both make quick work of this — and for cakes soaked with syrup, pierce all over before adding the syrup and let them sit overnight. These got syruped while still in the pans.)
The cream is a riff on Stella Parks’s fruity food-processor whipped cream with freeze-dried fruit. I used 10g freeze-dried strawberries ground with 25g superfine sugar, a cup of whipping cream, and about 1/3 cup sour cream. Not as thick as Stella’s and a bit softer, but also not as sweet and with a welcome tang from the sour cream.
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Thank you LM 1, much appreciated!
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And thank you Stef!
Blueberry pie 2.0.
I cut back 1/3 of the volume of the corn starch, mashed 1/3 of a cup of the berries before stirring in the thickener, and this time gave the crust a nice egg-wash and sugar sprinkle. Will report back after we cut into it tomorrow.
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Passionfruit Pudim from Mezcla. This is a condensed milk flan with the addition of passionfruit. The only kind of frozen passionfruit purée I could get was banana passionfruit, which is not as tasty as the purple kind. Still good, because I love flan, but not as fruit forward as I was expecting.
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Raspberry streusel muffins from Smitten Kitchen. I liked but didn’t love these - I think the frozen berries made them too gummy. Maybe they’ll age well? Got 8 out of the batch and will make with fresh berries.
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Ooh, that recipe really appealed to me. I’m interested in hearing if fresh raspberries are better.
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Day 2 orange cake update: moist, slightly sweeter and more orange-y.
I can taste a slight nuttiness from the whole wheat flour, but no one else has mentioned it.
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Ok, I just had a little taste of the first cake I made with my last TJ Valrhona bittersweet chocolate bar; somehow, it tastes better to me than the 2nd one. Too bad I don’t have that one here now to taste again.
Ever since TJ stopped carrying them, I don’t know where to buy them without putting out good money!
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