Posts tagged tart
Gateau Basque
In an attempt to expand my horizons I've been looking at classic cake recipes trying to figure which are within my abilities. I came across the Gateau Basque and thought it seemed just the ticket. 

It's rather a cookie dough (ish) with almond flour cake filled with cooked pastry cream and cherries. Or just cherries or just pastry cream. I'm a sucker for pastry cream. I don't have a favorite recipe for one, so I do as I generally find them written but this one I had to improvise upon because I was short on corn starch. You have the recipe I actually made below. Lesson learned:check your pantry before starting a recipe! 

Here's the big momma cake, the diamond pattern in the crust is a thing.
The filling to crust ratio is perfect, if you like pastry cream, which I do! 

I want to say this recipe is not my typical in that you make more dough than what you need for the recipe. It's sloppy to do things that way but alas I didn't have it in me to go looking for too many variations on a theme. Nor did I want to break the recipe down into thirds, because I'm lazy. You use 2/3 of the dough and make cookies with the other third. 

DOUGH
3 1/4 cups all-purpose flour
1 1/2 tablespoons baking powder
1 1/2 teaspoons salt
2 sticks plus 2 tablespoons (9 ounces) unsalted butter, softened
2 cups sugar
3 large egg yolks
2 large eggs
1/2 teaspoon pure lemon oil
1/2 teaspoon almond oil
1 cup almond flour

FILLING
2 1/4 cups milk
1/2 cup plus 2 tablespoons granulated sugar
6 large egg yolks
2 large eggs
1/4 cup cornstarch
2/3 cup flour
2 tablespoons cherry liqueur
1 teaspoon vanilla extract

1 cup brandied cherries, drained, optional
1 egg mixed with 1 tablespoon of milk, for brushing

Combine flour, baking powder and salt in the large bowl. In a different bowl cream sugar and butter. Once creamed add eggs and oils. Mix 3 or 4 minutes. To the eggs add the flour mixture and almond flour. Blend thoroughly. Divide into 3 1 pound packets. Wrap in plastic wrap and refrigerate 4 hours or overnight. 

In a sauce pan bring the milk to a simmer. In a large bowl whisk the eggs and sugar together. Add the flour and cornstarch. Blend well. Add half of the hot milk to the egg mixture, quickly mix it together. Add the remaining milk. Pour back into the sauce pan and heat slowly, stirring continuously switching between a whisk and a spatula, to scrape the bottom. Cook 8-10 minutes until it is thick and no longer tastes like raw flour. Add the liqueur and vanilla. Pour into a large bowl, butter a parchment paper and press that onto the filling so a skin doesn't form. Cool on the counter 30 minutes. 

 Preheat oven 350 degrees. Spray a 9 inch spring form pan with cooking spray. 

Roll the first disc about 12 inches. Place it in the pan, into the corners of the pan. Trim the dough so it about 1.5 inches up the side of the pan. (A tart pan might be easier for this cake, but we're not in for easy, are we?) Pour the filling into the pan, spread it flat. Sprinkle the cherries over the filling if you're using them. Using a knife tip push the edge of the bottom dough toward the center of the pan, so when you put the top on you can shove it down the sides of the pan, to seal in the filling. 

Roll the top slightly bigger than 9 inches, transfer it to the top of the cake, over the filling. Be gentle this is a very tender dough. Score in a diamond pattern, brush with egg wash and bake 50-60 minutes, until golden brown. 

Make cookies with the remaining dough, or maybe a little tart shell or something like that. 
Beet Tarte Tatin-Or Skillet Upside Down Puff with Beets
Apple Tarte Tatin
The Daring Bakers Challenge once again encouraged me to try my hand at something I've never done before. A Tarte Tatin!

The challenge for March 2015 is a tart developed by the Tatin sisters in France. What one does traditionally, is combine sugar and butter in a skillet until it caramelizes and then cook apple quarters in the caramel. Once that's all bubbly and delicious it is topped it with a round of puff pastry and baked until the pastry is brown. After, the creation is flipped over onto a plate and served.

Yeah, it's scary to flip a 350 degree cast iron skillet filled with molten sugar and apple goo. But it can be done and I did it. Actually mine was particularly gooey with too much liquid from the apples. So I tried it again savory style with beets, onions, thyme, goat cheese and Arugula.

Beet Tarte Tatin

Beet Tarte Tatin is terrifically pretty.
Rough Puff Pastry
5 small beets
1 onion, diced
1 shallot, diced
1 tablespoon olive oil
1 tablespoon brown sugar
0.5 teaspoon salt
pinch white pepper
1 tablespoon fresh thyme leaves
juice of 1/2 of a lemon

2 ounces goat cheese
1 fist full arugula

Clean beets, wrap it foil, bake with the seam side up for 1 hour at 350 degrees. Allow to cool in foil. Peel and cut into fat disks.

Preheat oven to 350 degrees. 
In a 9 inch cast iron skillet saute onions and shallot in oil. When brown add sugar.  Stir often scrapping the bottom of the skillet. Add salt, pepper, thyme. Add beets and toss best you can. arrange tightly in the bottom of the skillet, pulling some of the onions on top. Cut beets into pieces to fit between circles. Sprinkle with lemon juice.

Roll the puff pastry and cut into a 10 inch circle. Lay the pastry over the top of the beets, using the back side of a paring knife handle or other utensil tuck the puff into the pan, between the beets and the sides of the pan. Make slits in the pastry to vent steam. Bake for 40 minutes, until the pastry is golden brown. Remove from the oven. Let stand 5 minutes, flip onto a plate which is larger than the skillet. Dot with cheese and top with arugula. Cut and serve.

I'm excited for the upcoming Daring Baker's challenges. This has been super fun.
Beets with Goat Cheese and Arugula is a classic and delicious.

"Can She Bake a Cherry Pie, Charming Billy?"
We used to tease my brother, by singing, "can she bake a cherry pie...." two guesses what his name is...

He, not being one to miss the opportunity to joke, would reply that her ability to bake was the least of his concerns. He is actually a rather charming man and he is easily wooed with a sweet treat. And while I'm his sister his praise for my baking is especially sweet.

The Daring Bakers Challenge presented pies for June 2013. Bakers were required to bake one of the four pie recipes listed or all four if they were compelled.

I am keen for pies and being a slight over achiever I did three out of four-not just one and not all four. I passed on the apple pie because they are a staple part of my regular baking. Three pies were going to be enough to consume.

There was a Chocolate Caramel Tart. I went in search of my old pate sablee recipe which I just blogged about. I was impressed that the caramel flavor was discernible from the chocolate. Often when you have two happy flavors together one can overwhelm the other or neither shine brightly. Both the chocolate and caramel are great with this one.


Chocolate Caramel Tart
 
For the crust
12 Tbsp unsalted butter, room temperature
3/4 cup powdered sugar, sifted
1 hard-boiled large egg yolk
2 large egg yolk
1/2 tsp vanilla extract
2 cups white flour, sifted
1/4 tsp salt

Cream the butter and sugar together until smooth. Push the hard-boiled egg yolk through a sieve and stir the raw egg yolk and vanilla into it. Add this to the butter mixture and stir until blended.
Add the flour and salt to the butter mixture and stir until blended. You can roll it between sheets of parchment, or press into a the pan and tap it all down evenly. (which is what I did.) Dock with a fork, line with parchment and fill with weights, blind bake 15 minutes. Remove weights and parchment and bake 15 minutes more.

For the caramel
7 tablespoons (105 ml) (100 gm) (3½ oz) granulated sugar
7 tablespoons (100ml) whole cream, hot

Have your shell ready.

Warm your cream.

Heat the sugar in a heavy bottom pan on high heat once it starts to brown around the edges swirl the pan until all the sugar is liquefied and you have a lovely dark brown color. When you have the rich color carefully add the hot cream and stir with a high heat spatula. It's going to spit like crazy but stir away. Briefly allow it to cool. Poor into the prepared crust and spread evenly.

For the chocolate mousse

2 large eggs
7 tablespoons (100ml) whole milk
1/3 cup (80 ml) (75 gm) (2½ oz) powdered sugar (optional)
13 tablespoons (200ml) whole cream
1 cup plus 3 tablespoons (280 ml) (200 gm) (7 oz) dark chocolate, chopped into small pieces

In a bowl combine the eggs and milk.

Bring sugar and cream to a hot simmer in a sauce pan. Remove from heat, add chocolate. Swirl the cream to cover the chocolate. Let sit 3 minutes. Whisk until smooth. Add the eggs and milk to chocolate and whisk until glossy. Poor over caramel layer and bake 30 minutes until the mousse is set but a wee bit wobbly in the middle.

Chill and serve.


Crack Pie
I can't say that I love the name. But I see how this is addictive. It's really a butterscotch custard in an oatmeal cookie crust. You may swoon now.

Crust
Cookie Part
6 tablespoons unsalted butter, room temperature
4 tablespoons light brown sugar, divided
2 tablespoons white sugar
1 large egg
3/4 cup plus 2 tablespoons old-fashioned oats
1/2 cup all-purpose flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt

Crust making Part
3 tablespoons butter
5 teaspoons brown sugar

Preheat oven to 350 degrees. Cream the butter and sugars thoroughly. Add the egg. After the egg is blended add the oats. Combine the flour, baking soda, baking powder and salt together. Add the flour mixture to the oats. Spread onto a parchment covered 13x9 inch pan. Bake 14-16 minutes until it's lightly brown around the edges. Cool and crumble into pieces.

To the crumbled cookie add 3 T. butter and 5 teaspoons brown sugar. Press into pie pan.

Filling
3/4 cup white sugar
1/2 cup light brown sugar
1 tablespoon dry milk powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted, cooled slightly
6 1/2 tablespoons (100ml) heavy whipping cream
4 large egg yolks
1 teaspoon vanilla extract
Powdered sugar for dusting

Cream the sugar, milk powder and butter. Add the cream, eggs and vanilla. Blend well, pour into shell. Bake 30 minutes. Reduce heat to 300 degrees and bake 20 minutes longer. Chill top with powdered sugar.


Crostata di Strawberry Rhubarb

 
This pie uses a basic Italian pastry crust. Pasta Frolla which goes together beautifully.
 
Crust
2/3 cup unsalted butter, room temperature
1/3 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
grated zest of 1 medium lemon
1-2/3 cups all-purpose flour
pinch salt
 
Glaze
1 tablespoon jam
1 tablespoon lemon juice
 
Make or buy a nice preserve. I made mine with rhubarb, strawberries, lemon juice, sugar and pectin. Dice the rhubarb small so not to blast someone with a huge mouthful of the tartness. I resented the fact I had to buy rhubarb. I'll be growing some next year. My mom always has a "pie plant" in the yard. Alas, her yard isn't in my city.
 
Preheat oven 350. Cream butter and sugar. Add the egg, vanilla and zest. Add the flour and salt. Ball the dough and chill at least an hour. Roll between floured parchment. Line the tart pan or shallow pie pan, dock the dough. Line the pan with parchment, fill with weights, blind bake 15-18 minutes. Remove weights and parchment.
 
Fill with jam then top decoratively with a lattice or other pretty design. Bake. 35 minutes or until the top is lightly brown.
 
Glaze when removed from the oven. Chill and serve.
 
You may have noticed that my food photography isn't top quality. I used disposable plates, etc. Except for the crostata, where I did put a tad bit of effort into it. Often I take my food into work to share with the people I adore. I forget to photograph my work until we are ready to tuck in and we don't have pretty plates. The upside however is my people love me back and this is how they show it.  

 
My office chair