Berry tart.
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enough_space, or whatever her DW journal name is. Via Cook's Illustrated's New Best Recipe.
Sweet Pastry Dough for Prebaked Tart Shell
If the dough becomes soft and sticky while rolling, chill it until it’s easier to work with again. This is preferable to adding more flour. Bake the tart shell in a 9- 9 ½ pan with a removable bottom and fluted sides.
1 large egg yolk
1 tablespoon heavy cream
½ teaspoon vanilla extract
1 ¼ cups flour (plus more for dusting surface)
2/3 cup confectioners’ sugar
¼ teaspoon salt
8 tablespoons unsalted butter, cold, cut into ½-inch cubes
1. Whisk yolk, cream, vanilla in small bowl; set aside. Place flour, confectioners’ sugar, and salt in food processor. Process briefly to combine. Scatter butter pieces over flour mixture, process until mixture resembles coarse meal (or just cut the butter in). Add eggs and process (or mix) until dough just comes together. Turn dough onto sheet of plastic wrap, press into 6 inch disk. Wrap in plastic, refrigerate for between 1 hour and 2 days.
2. Remove dough. Unwrap. Roll out between two lightly flour sheets of parchment paper or plastic wrap until it’s 13 inches round. Stick it in a tart pan, press it flat against the pan. Get rid of the excess dough. Set the tart pan on a plate and freeze for 30 minutes. (If you put it in a big plastic bag, it can freeze for up to a month this way.)
3. Heat oven to 375F. Press a 12-inch square of foil into the tart and over the edge, and fill it with pie weights (or another 9 inch pan). Bake 30 minutes, rotating halfway through baking pan. Remove from oven. Remove foil and weights. Cook 5-8 minutes more. Put it on a wire rack.
Pastry Cream
Don’t whisk the egg yolks and sugar together until the half-and-half is already heating. Straining the finished pastry cream through a sieve gives it best texture.
2 cups half-and-half
½ cup sugar
Pinch of salt
5 large egg yolks
3 tablespoons cornstarch
4 tablespoons cold unsalted butter in 4 pieces
1 ½ teaspoons vanilla extract
1. Heat half and half, 6 tablespoons of sugar, and salt in a medium, heavy-bottomed saucepan over medium heat until simmering, stirring occasionally to dissolve sugar.
2. Whisk egg yolks in medium bowl until thoroughly combined. Whisk in remaining 2 tablespoons sugar, whisk until sugar starts to dissolve (about fifteen seconds). Add cornstarch until combined and mixture is pale yellow and thick (about thirty seconds).
3. When half and half reaches a full simmer, whisk it into the yolk mixture gradually. Return mixture to saucepan, scraping bowl with a rubber spatula. Return to simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about thirty seconds. Off heat, whisk in butter and vanilla. Strain pastry cream through a fine mesh sieve over a bowl. Put plastic wrap directly on the surface to stop a skin from forming, refrigerate until cold and set (3 hours to 2 days).
Neat note: to make it cool faster than that, cover a rimmed baking sheet with plastic wrap. Dump the pastry cream on the baking sheet and spread it out. Cover with more plastic wrap. Snip holes so steam can escape. Put in fridge.
Putting Berries On.
Take about four cups of fruit (the magazine suggests 1 cup blueberries, 1 cup blackberries, and 2 cups raspberries, but it doesn’t matter). Mix them. Dump them on top of the tart and even them out. Boil half a cup of red currant or apple jelly in a small saucepan over medium-high heat; when it’s boiling, use a pastry brush to spread it over the tart (or you could dump it on, I guess.
enough_space, or whatever her DW journal name is. Via Cook's Illustrated's New Best Recipe.Sweet Pastry Dough for Prebaked Tart Shell
If the dough becomes soft and sticky while rolling, chill it until it’s easier to work with again. This is preferable to adding more flour. Bake the tart shell in a 9- 9 ½ pan with a removable bottom and fluted sides.
1 large egg yolk
1 tablespoon heavy cream
½ teaspoon vanilla extract
1 ¼ cups flour (plus more for dusting surface)
2/3 cup confectioners’ sugar
¼ teaspoon salt
8 tablespoons unsalted butter, cold, cut into ½-inch cubes
1. Whisk yolk, cream, vanilla in small bowl; set aside. Place flour, confectioners’ sugar, and salt in food processor. Process briefly to combine. Scatter butter pieces over flour mixture, process until mixture resembles coarse meal (or just cut the butter in). Add eggs and process (or mix) until dough just comes together. Turn dough onto sheet of plastic wrap, press into 6 inch disk. Wrap in plastic, refrigerate for between 1 hour and 2 days.
2. Remove dough. Unwrap. Roll out between two lightly flour sheets of parchment paper or plastic wrap until it’s 13 inches round. Stick it in a tart pan, press it flat against the pan. Get rid of the excess dough. Set the tart pan on a plate and freeze for 30 minutes. (If you put it in a big plastic bag, it can freeze for up to a month this way.)
3. Heat oven to 375F. Press a 12-inch square of foil into the tart and over the edge, and fill it with pie weights (or another 9 inch pan). Bake 30 minutes, rotating halfway through baking pan. Remove from oven. Remove foil and weights. Cook 5-8 minutes more. Put it on a wire rack.
Pastry Cream
Don’t whisk the egg yolks and sugar together until the half-and-half is already heating. Straining the finished pastry cream through a sieve gives it best texture.
2 cups half-and-half
½ cup sugar
Pinch of salt
5 large egg yolks
3 tablespoons cornstarch
4 tablespoons cold unsalted butter in 4 pieces
1 ½ teaspoons vanilla extract
1. Heat half and half, 6 tablespoons of sugar, and salt in a medium, heavy-bottomed saucepan over medium heat until simmering, stirring occasionally to dissolve sugar.
2. Whisk egg yolks in medium bowl until thoroughly combined. Whisk in remaining 2 tablespoons sugar, whisk until sugar starts to dissolve (about fifteen seconds). Add cornstarch until combined and mixture is pale yellow and thick (about thirty seconds).
3. When half and half reaches a full simmer, whisk it into the yolk mixture gradually. Return mixture to saucepan, scraping bowl with a rubber spatula. Return to simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about thirty seconds. Off heat, whisk in butter and vanilla. Strain pastry cream through a fine mesh sieve over a bowl. Put plastic wrap directly on the surface to stop a skin from forming, refrigerate until cold and set (3 hours to 2 days).
Neat note: to make it cool faster than that, cover a rimmed baking sheet with plastic wrap. Dump the pastry cream on the baking sheet and spread it out. Cover with more plastic wrap. Snip holes so steam can escape. Put in fridge.
Putting Berries On.
Take about four cups of fruit (the magazine suggests 1 cup blueberries, 1 cup blackberries, and 2 cups raspberries, but it doesn’t matter). Mix them. Dump them on top of the tart and even them out. Boil half a cup of red currant or apple jelly in a small saucepan over medium-high heat; when it’s boiling, use a pastry brush to spread it over the tart (or you could dump it on, I guess.
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