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Loaded with fresh berries, this pie gets a touch of warmth from cardamom in the filling. As for that buttery crust-there’s no butter. We added lard to give the crust a tender, melt-in-your-mouth texture (but you can also substitute unsalted butter, if you prefer). Find more berry recipes in our July/August 2019 issue

Homestyle Berry Pie
Serves: 1 (9-inch) pie
 
Ingredients
  • Pie Dough (recipe follows)
  • 1 pound (454 grams) fresh blackberries (about 3 cups)
  • 1 pound (454 grams) fresh blueberries (about 3 cups)
  • ¾ cup (150 grams) plus 2 teaspoons (8 grams) granulated sugar, divided
  • ⅓ cup (43 grams) cornstarch
  • 1 teaspoon (2 grams) ground cardamom
  • ⅛ teaspoon kosher salt
  • 1 large egg (50 grams)
  • 1 tablespoon (15 grams) water
Instructions
  1. On a lightly floured surface, roll half of Pie Dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Refrigerate until ready to use. On a lightly floured surface, roll remaining Pie Dough into a 12-inch circle. Place on a parchment paper-lined baking sheet, and refrigerate for at least 10 minutes.
  2. In a large bowl, toss together blackberries, blueberries, ¾ cup (150 grams) sugar, cornstarch, cardamom, and salt. Spoon filling into prepared crust. Place remaining dough over filling. Trim excess dough; fold edges under. Working your way around edge, gently pinch crust with thumb and knuckle of forefinger to create crimps. Cut several 1-inch vents in top of dough to release steam. Freeze for 30 minutes.
  3. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  4. In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Place pie on prepared pan, and brush top with egg wash. Sprinkle with remaining 2 teaspoons (8 grams) sugar.
  5. Bake for 30 minutes. Reduce oven temperature to 350°F (180°C). Loosely cover with foil, and bake until crust is lightly browned and filling is bubbly, about 1 hour and 10 minutes more. Let cool on a wire rack.
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Pie Dough
 
Ingredients
  • 3 cups (375 grams) all-purpose flour
  • 2 tablespoons (24 grams) granulated sugar
  • ½ teaspoon (1.5 grams) kosher salt
  • 1 cup (227 grams) cold lard, cubed
  • 5 to 7 tablespoons (75 to 105 grams) cold ice water
Instructions
  1. In the work bowl of a food processor, pulse together flour, sugar, and salt until combined. Add cold lard, and pulse until mixture is crumbly. With processor running, add 5 tablespoons (75 grams) cold ice water in a slow, steady stream until combined and dough comes together. Add remaining 2 tablespoons (30 grams) ice water, if needed. Turn out dough, and divide in half. Shape each half into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes.
3.5.3251

 

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Fruit that is not overly juicy, like pineapple, works well for a tarte Tatin. Too much moisture (like you might get with peaches, plums, or berries) dilutes the caramel and makes the crust soggy after you turn it over. For another tropical twist, substitute chunks of mango for the pineapple.

Pineapple Tarte Tatin
 
Ingredients
  • 1 large pineapple (about 4 pounds) (1,800 grams)
  • ½ recipe Extra Flaky Dough (recipe precedes)
  • ⅔ cup (133 grams) granulated sugar
  • 3 tablespoons (42 grams) unsalted butter, cubed
  • ½ vanilla bean, split lengthwise, seeds scraped and reserved
  • ½ cup (42 grams) unsweetened coconut flakes, toasted
  • Vanilla ice cream, to serve
Instructions
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Using a large sharp knife, cut top and bottom off pineapple. Standing it on one end, cut lengthwise into quarters. Cut core out of each quarter, and using a smaller knife, carefully cut flesh away from rind, wasting as little as possible. Cut each quarter lengthwise down center, and cut across into ½-inch slices, which will result in flat trapezoid-shaped pieces. Set aside.
  3. On a lightly floured sheet of parchment paper, roll Extra Flaky Dough to about ⅛-inch thickness. (When rolling dough out on parchment, make sure the paper is long so you can keep it in place by leaning up against the counter with the paper between you and the counter.) Cut 4 (5-to 6-inch) circles (slightly larger than your baking dishes). Lightly flour pastry rounds, and stack on a plate. Refrigerate until ready to use.
  4. In a 12-inch skillet, cook sugar over medium heat, without stirring, until it begins to liquefy, 2 to 4 minutes. When it starts to melt more and brown, reduce heat slightly, give it one good stir with a whisk to avoid any sugar clumps, and don’t stir again. Swirl pan gently and carefully until sugar is amber, 5 minutes total. Remove from heat; add butter, and swirl to melt.
  5. Return skillet to heat; add pineapple and vanilla bean and reserved seeds. Cook over high heat, stirring frequently, until fruit has softened and caramel starts to thicken, 7 to 8 minutes. Transfer to a large bowl; let cool slightly.
  6. Divide fruit and caramel among 4 (4-to 5-inch) ceramic baking dishes, arranging fruit in one flat, tight layer, fitting pieces in like a puzzle. Top each dish with a pastry round, and tuck dough in all around edges. Cut a vent in center of each one, and place on prepared pan.
  7. Bake until pastry is nicely browned and fruit is bubbling around the edges, 25 to 30 minutes. Using a spatula, immediately transfer dishes to a wire rack. Let cool in dishes for at least 15 minutes and preferably 45 minutes to 1 hour. Top each dish with a dessert plate, and turn over. Remove dish, and top with toasted coconut. Serve with vanilla ice cream.
Notes
PRO TIP: To ensure that the fruit won’t stick to the dish, gently spin the tart in the dish as soon as it is cool enough to handle and again just before unmolding. Press gently on the pastry and rotate.
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Extra Flaky Dough
 
Ingredients
  • 1 cup plus 2 tablespoons (255 grams) cold unsalted butter, cut into tablespoon-sized pieces
  • 2½ cups (313 grams) all-purpose flour
  • 1 teaspoon (4 grams) granulated sugar
  • ¾ teaspoon (2.25 grams) kosher salt
  • 6 to 8 tablespoons (90 to 120 grams) ice water
  • 1 tablespoon (15 grams) apple cider vinegar
Instructions
  1. Place cut butter in freezer for 10 to 15 minutes.
  2. In the work bowl of a food processor; place flour, sugar, and salt; pulse until combined. (See Note.) Add frozen butter, and pulse until butter is in nickel- to quarter-size pieces. (It should still be making a thumping sound when pulsed.) Transfer mixture to a large bowl.
  3. In a small bowl or measuring cup, stir together 6 tablespoons (90 grams) ice water and vinegar. (See PRO TIP.) Drizzle water mixture into flour mixture, stirring with a fork until combined. Add enough remaining ice water until dough holds together when squeezed. If it still looks powdery and dry, add more water, 1 tablespoon (15 grams) at a time, until it holds together.
  4. Press dough together into a rough mass in bowl, and transfer to a sheet of parchment paper. Shape dough into a rough rectangle, and very lightly dust with flour. Roll dough into a 16x18-inch rectangle. Fold dough into thirds. Give dough a quarter or 90-degree turn, lightly flour again, and roll into a 16x8-inch rectangle again. Fold dough into thirds again, and freeze for 10 to 15 minutes. Repeat procedure, giving dough 2 more turns. Wrap dough tightly in plastic wrap, and refrigerate for at least 2 hours or preferably overnight.
  5. Divide dough in half, and gently press each half into a rounder shape before rolling out.
3.5.3251

 

 

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Get into the spirit of our Alaska Baking Retreat by baking up these Russian Salmon Hand Pies by Mandy Dixon! Mandy is the head pastry chef at Tutka Bay Lodge and Winterlake Lodge, luxurious Alaska adventure lodges owned by Mandy’s parents, Carl and Kristen Dixon. In her version of the Russian coulibiac (or pirok), she uses brown rice, cabbage, spices, and a little bit of Manchego cheese. She shapes these into hand pies for mushers to “grab and go” along the Iditarod Trail, but this hearty recipe can be made into a traditional 9-inch pie or in a jumbo muffin pan. 

Meet Mandy and the rest of the Dixon family on our Alaska Baking Retreat (August 21-24) as you relax and reset at Tutka Bay Lodge! Mandy will lead hands-on baking classes to teach you how to master this rustic Alaskan recipe, as well as many others inspired by Alaska’s vibrant baking culture. Reserve your spot today!

Russian Salmon Hand Pies
 
Makes 8 hand pies
Ingredients
  • 2 tablespoons (28 grams) unsalted butter
  • 2 medium yellow onion (120 grams), minced
  • 1 clove garlic (5 grams), minced
  • ¼ head medium green cabbage or 2 cups (200 grams), cored and shredded
  • ½ pound mushrooms (122 grams), cleaned and torn
  • 2 teaspoons chopped fresh thyme
  • ½ teaspoon (1.5 grams) caraway seeds
  • Salt and ground black pepper, to taste
  • ½ pound (227 grams) Alaskan salmon, skinned and boned
  • Puff Pastry (recipe follows)
  • 1 cup (150 grams) cooked short-grain brown rice
  • 1 medium hard-cooked egg (102 grams), chopped
  • ½ cup (50 grams) shredded Manchego cheese
  • ½ cup (50 grams) fine bread crumbs
  • ¼ cup (60 grams) heavy whipping cream
  • 1 medium egg (47 grams), beaten
Instructions
  1. Preheat oven to 375°F (190°C). Butter
  2. (4-inch) ring molds with 2-inch sides.
  3. In a large sauté pan, melt butter over low heat. Add onion and garlic; sauté until softened, about 7 minutes. Add cabbage, mushrooms, thyme, and caraway. Increase heat to medium; add more butter, if necessary. (Sometimes I sprinkle in a bit of water or chicken stock to create a steam and help soften the cabbage.) Cook until cabbage and mushrooms are tender, about 6 minutes. Season with salt and pepper.
  4. Poach, bake, grill, or pan-sear the salmon. Each of these techniques offers a little variation in flavor and texture. If you prepare the salmon any way other than poaching, I usually like to rub it with a good-quality olive oil and season with salt and pepper. This prevents the fish from sticking to the pan surface and protects the flesh from drying out before cooking. The salmon can be a little undercooked because it will cook additionally in the pie. Let salmon cool, and flake it into medium chunks.
  5. On a lightly floured surface, roll out one sheet of Puff Pastry. Cover remaining sheet with a cloth or plastic wrap so it doesn’t dry out. Using a 5-inch round cutter, cut dough into 8 rounds, and place in prepared molds. Place a layer of rice onto pastry. Add chopped egg. Layer with salmon, cheese, bread crumbs, and cabbage mixture. (You can mix them all together if you want, but the layers look nice when you bite into the pie. The sequence of these events doesn’t matter as much as your own personal taste. Some people feel very strongly about where the hard-cooked eggs are placed!) Season with salt and pepper. Pour some cream over pies.
  6. On a lightly floured surface, roll out remaining sheet of Puff Pastry. Using a 5-inch round cutter, cut dough into 8 rounds. Brush rims of filled pies with a little water, and place rounds on top of each pie. Crimp edges together to seal. (Some people do this with a fork or between two fingers to make a decorative edge. Use any leftover dough to cut out shapes, if desired.) Cut vents in top of dough to release steam. Brush dough with beaten egg.
  7. Bake on top rack of oven until pastry is golden brown, 35 to 40 minutes. Serve warm.
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Puff Pastry
 
Makes 2 sheets (or enough for 8 hand pies)
Ingredients
  • 2 cups (254 grams) bread flour
  • 1 teaspoon (3 grams) kosher salt
  • 1 cup (227 grams) cold unsalted butter, cubed
  • ¼ cup (60 grams) cold wate
Instructions
  1. In a large bowl, sift together flour and salt. Add cold butter, and rub flour and butter between your fingers. Make a well in center of flour mixture; pour in some cold water, mixing until you have a firm, rough dough, adding additional water if needed. Cover and refrigerate for about 20 minutes.
  2. Turn out dough onto a lightly floured surface; knead gently. Roll dough into an 18x12-inch rectangle. Fold dough into thirds, like a letter. Turn dough 90 degrees. Roll dough into an 18x12-inch rectangle again. Fold dough into thirds, like a letter, again. Divide dough in half, and wrap in plastic wrap. Refrigerate for at least 20 minutes.
3.5.3251

 

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Packed with smoky mangoes and bright pineapple, our velvety Roasted Mango and Pineapple Pie tastes like a smoothie in pie form. We use a double dose of Heilala Vanilla‘s Pure Vanilla Bean Paste in our custard filling and in our Vanilla Bean Pie Crust to bring this tropical stunner to life with rich vanilla flavor. Serve it with extra slices of fruit and a dollop of whipped cream for a dessert that’ll put you in mind of an island getaway! Be sure to check out our May/June 2019 issue for more tropical pies!

Heilala is offering our followers an exclusive discount on their Amazon store! Simply apply the code BAKEFS07 at checkout to get 20% off your vanilla purchase! Code valid through July 31, 2019.

Click here learn more about Heilala Vanilla and why they’re our official vanilla sponsor!

Roasted Mango and Pineapple Pie
 
Makes 1 (9-inch) deep-dish pie
Ingredients
  • 3 large mangos (1,800 grams), peeled, seeded, and cut into large pieces
  • 3 (¾-inch-thick) fresh pineapple rings (249 grams)
  • ¼ cup (85 grams) plus 2 tablespoons (42 grams) honey, divided
  • 2 tablespoons (30 grams) fresh orange juice
  • 2 tablespoons (28 grams) unsalted butter, melted
  • 1½ tablespoons (27 grams) vanilla bean paste*, divided
  • ½ cup (100 grams) granulated sugar
  • ½ cup (110 grams) firmly packed light brown sugar
  • 2 teaspoons (1 gram) grated fresh ginger
  • 1½ cups (360 grams) whole buttermilk
  • ⅓ cup (42 grams) all-purpose flour
  • ½ teaspoon (1.5 grams) kosher salt
  • Vanilla Bean Piecrust (recipe follows)
  • 6 large eggs (300 grams), room temperature
  • ¼ cup (57 grams) unsalted butter, cubed and softened
  • Fresh mango, fresh pineapple, and sweetened whipped cream, to serve
Instructions
  1. Preheat oven to 400°F (200°C). Line a rimmed quarter sheet pan with foil.
  2. Place mango and pineapple on prepared pan. In a small bowl, whisk together 2 tablespoons (42grams) honey, orange juice, melted butter, and ½ tablespoon (9 grams) vanilla bean paste. Brush fruit with half of honey mixture.
  3. Bake for 30 minutes. Brush with remaining honey mixture, and bake 10 minutes more. Let cool slightly.
  4. In the container of a blender, place roasted mango pieces; process until smooth. Measure 2 cups (480 grams) purée. In same container, place roasted pineapple and any remaining juice from pan; process until smooth. Measure ½ cup (130 grams) purée.
  5. Return both purées to container, and process until combined. Add sugars, ginger, remaining ¼ cup (85 grams) honey, and remaining 1 tablespoon (18 grams) vanilla bean paste; process until smooth and uniform in color. Add buttermilk, blending to combine. Blend in flour and salt.
  6. Preheat oven to 425°F (220°C).
  7. Roll chilled Vanilla Bean Piecrust dough to 3⁄16-inch thickness, about 15 inches in diameter. Transfer to a 9-inch deep-dish glass pie plate, pressing into bottom and completely up sides. Trim excess dough to ½ inch beyond edge of plate. Fold edges under, and crimp as desired. Prick dough all over with a fork. Top with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
  8. Bake for 15 minutes. Carefully remove paper and weights. Bake until crust looks dry, about 5 minutes more. Remove from oven. Reduce oven temperature to 325°F (170°C).
  9. In a large saucepan, heat purée mixture over medium-low heat until steaming. In a large bowl, whisk eggs. Carefully add half of hot purée mixture to eggs, whisking constantly. Return mixture to saucepan. Cook, stirring constantly, until mixture starts to thicken and an instant-read thermometer registers 160°F (71°C).
  10. Press mixture through a fine-mesh sieve, discarding solids. Add softened butter, a few pieces at a time, stirring slowly with a spatula until combined after each addition. Pour filling into warm crust.
  11. Bake until edges are set but center still jiggles slightly and an instant-read thermometer registers 175°F (79°C) to 180°F (82°C), about 55 minutes. Let cool to room temperature. Cover and refrigerate for at least 4 hours or overnight. Serve with mango, pineapple, and whipped cream.
Notes
*We used Heilala Pure Vanilla Bean Paste.
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Vanilla Bean Pie Crust
 
Makes 1 (9-inch) deep-dish crust
Ingredients
  • 2½ cups (313 grams) all-purpose flour
  • 2 tablespoons (24 grams) granulated sugar
  • 1 teaspoon (3 grams) kosher salt
  • ¾ cup plus 2 tablespoons (198 grams) cold unsalted butter, cubed
  • 6 tablespoons (90 grams) ice water
  • 1 tablespoon (18 grams) vanilla bean paste*
Instructions
  1. In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly.
  2. In a small bowl, combine 6 tablespoons (90 grams) ice water and vanilla bean paste. With processor running, pour vanilla mixture through food chute in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.)
  3. Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.
Notes
*We used Heilala Pure Vanilla Bean Paste.
3.5.3251

 

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With an indulgent chocolate bottom, this deep-dish twist on coconut cream pie is a coconut tour de force. Find this recipe and more tastes of the tropics in our May/June 2019 issue
 
Black Bottom Coconut Pie
Serves: 1 (9-inch) deep-dish pie
 
Ingredients
  • 8 ounces (225 grams) cream cheese, softened
  • 1 (14-ounce) can (396 grams) sweetened condensed milk
  • ⅓ cup (80 grams) full-fat coconut milk
  • ¾ cup (180 grams) heavy whipping cream
  • ¼ teaspoon (1 gram) coconut extract
  • 1 cup (60 grams) sweetened shredded coconut
  • Ganache (recipe follows)
  • Coconut Shortbread Crust (recipe follows)
  • Coconut Whipped Cream (recipe follows)
  • Garnish: toasted sweetened shredded coconut
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium-high speed until creamy, about 3 minutes. Add condensed milk and coconut milk, beating until smooth. Transfer cream cheese mixture to a large bowl; set aside.
  2. Using the whisk attachment, beat cream and coconut extract at medium-high speed until stiff peaks form. Add one-third of whipped cream to cream cheese mixture, and whisk until smooth. Whisk in remaining whipped cream. Fold in coconut.
  3. Pour prepared Ganache into bottom of prepared Coconut Shortbread Crust. Freeze until set, about 5 minutes. Spoon coconut cream mixture over Ganache until coconut cream is even with top of crust. Freeze for at least 4 hours or overnight.
  4. Let pie stand at room temperature for 15 minutes before serving. Top with Coconut Whipped Cream. Garnish with coconut, if desired.
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Coconut Shortbread Crust
Serves: 1 (9-inch) deep-dish crust
 
Ingredients
  • 2 ¾ cups (303 grams) vanilla shortbread cookie crumbs
  • ½ cup (36 grams) toasted sweetened shredded coconut
  • 5 tablespoons (70 grams) unsalted butter, melted
  • 2 tablespoons (24 grams) granulated sugar
Instructions
  1. Preheat oven to 350°F (180°C).
  2. In a medium bowl, stir together all ingredients. Firmly press mixture into bottom and completely up sides of a 9-inch deep-dish pie dish.
  3. Bake until edges are golden, 12 to 14 minutes. Let cool completely.
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Ganache
Serves: 1 cup
 
Ingredients
  • ⅔ cup (113 grams) chopped 60% cacao dark chocolate
  • ½ cup (120 grams) heavy whipping cream
Instructions
  1. Place chocolate in a medium heatproof bowl.
  2. In a small saucepan, bring cream to a simmer over medium-low heat. Pour hot cream over chocolate; let stand for 30 seconds. Starting in center of bowl, slowly stir with a rubber spatula until fully combined. Use immediately.
3.5.3251

 

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Filled with velvety vanilla custard, this Vanilla Milk Ruffle Pie triumphs in texture and taste. Shape the phyllo rosettes in the palm of your hand with one quick motion.

Vanilla Milk Ruffle Pie
 
Makes 1 (9-inch) pie
Ingredients
  • 8 sheets frozen phyllo pastry*, thawed
  • ¼ cup plus 3 tablespoons (99 grams) unsalted butter, melted
  • 3 large eggs (150 grams), room temperature
  • ½ cup (100 grams) granulated sugar
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ teaspoon ground cinnamon
  • 1 cup (240 grams) whole milk
  • ½ cup (120 grams) heavy whipping cream
  • 1 tablespoon (18 grams) vanilla bean paste
  • 1 tablespoon (13 grams) vanilla extract
  • Garnish: confectioners’ sugar
Instructions
  1. Preheat oven to 350°F (180°C). Butter a 9-inch round cake pan. Line pan with parchment paper (see Note); butter parchment.
  2. Place thawed pastry sheets on a work surface. Keep covered with wax paper while working. (You can also cover pastry sheets with plastic wrap topped with damp paper towels.) Place one sheet of pastry on counter, and brush with melted butter. Using your fingers, ruffle dough by pinching along the long side. (It will look like a fan.) Do not worry if it tears. Starting at one end, shape into a tight spiral, and place in center of prepared pan. Repeat with remaining sheets, and place around center spiral.
  3. Bake until golden brown, 20 to 25 minutes. Let cool for 10 minutes while preparing custard.
  4. In a medium bowl, whisk together eggs, granulated sugar, salt, and cinnamon. In a small saucepan, heat milk, cream, and vanilla bean paste over medium-high heat until steaming. Add a small amount of hot milk mixture to egg mixture, whisking constantly. Slowly add remaining hot milk mixture, whisking to combine. Whisk in vanilla extract. Pour mixture over baked phyllo dough.
  5. Bake until center is set and an instant-read thermometer inserted in center registers 170°F (77°C), 15 to 20 minutes. Serve warm or at room temperature. Dust with confectioners’ sugar, if desired.
Notes
We used The Fillo Factory 13x18-inch phyllo pastry sheets, available at Whole Foods, and thawed according to package directions.

Note: If you want to be able to remove the pie from the pan to serve, take 2 strips of parchment paper, and cross them in the middle of the bottom of prepared pan. Let excess parchment extend up sides of pan to be used as handles; then line bottom of pan.
3.5.3251

 

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The tarte Tatin was born in the late 19th century at the Hotel Tatin in Lamotte-Beuvron, a small village in the heart of the Loire Valley. Created in an attempt to salvage overcooked (and caramelized) apples, it has grown to become one of the most celebrated and recognizable of all French desserts. Of all the Oscar-worthy pastries and cakes that food stylist Susan Spungen has twirled up for film, the tarte Tatin is especially close to her heart. Susan has been the brains and hands behind the on-screen food magic of several blockbuster hits, including It’s Complicated, starring Meryl Streep, and Eat, Pray, Love with Julia Roberts. Susan mastered the tarte Tatin while styling food for her first feature film, Julie & Julia, so it was only fitting she produce this homage to our favorite upside-down pastry. Find Susan’s epic twists on this French classic in our March/April 2019 issue!

Classic Apple Tarte Tatin
 
Makes 1 (10-inch) tarte Tatin
Ingredients
  • ½ recipe Extra Flaky Dough (recipe precedes)
  • 7 to 8 large Pink Lady or Gala apples (about 1,300 grams)
  • ½ lemon (50 grams)
  • ¾ cup (150 grams) granulated sugar
  • ¼ cup (57 grams) cold unsalted butter, cubed
  • ½ vanilla bean, split lengthwise, seeds scraped and reserved
  • Crème fraîche, to serve
Instructions
  1. Preheat oven to 400°F (200°C).
  2. On a lightly floured sheet of parchment paper, roll Extra Flaky Dough into a 12-inch circle, about ⅛ inch thick. (When rolling dough out on parchment, make sure the paper is long so you can keep it in place by leaning up against the counter with the paper between you and the counter.) Place on a lightly floured plate, and refrigerate until ready to use.
  3. Peel apples, cut them into thirds off core, and cut out any remaining seeds. Squeeze lemon over them.
  4. In a 12-inch skillet, cook sugar over medium heat, without stirring, until it begins to liquefy, 2 to 4 minutes. When it starts to melt more and brown, reduce heat slightly, give it one good stir with a whisk to avoid any sugar clumps, and don’t stir again. Remove from heat; add cold butter, and swirl to melt.
  5. Return skillet to heat; add apples and vanilla bean and reserved seeds. Cook over medium heat, gently stirring and turning, until apples soften and start to turn translucent at the edges, about 10 minutes. Remove from heat; let cool slightly. Discard vanilla bean.
  6. Using tongs, transfer apples, rounded side down, one at a time, to a 10-inch ovenproof skillet. (You could also use a 10-inch pie plate if you don’t have a skillet.) Arrange apples in a concentric circle around outside, overlapping and crowding them. Arrange remaining apples in center of ring. Scrape any leftover caramel over apples in skillet. Top with pastry round, tucking edges in all around. (The pastry should cradle the apples completely.) Cut a few vents in center, and place skillet on a baking sheet.
  7. Bake until pastry is nicely browned and apples are bubbling around the edges, 30 to 35 minutes. Run a knife around edges to loosen. Let cool in pan for 15 minutes. If it has cooled completely before you serve, either return to oven to warm up, or place over low heat for a few minutes to melt caramel again. To invert, top with a serving plate, and grasp pan and plate tightly together as a unit (wearing oven mitts if it is still warm), and turn over. Remove pan. If any apples stick to pan, just replace them where they should go on the tart. Serve warm with crème fraîche.
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With a velvety custard filling and pâte brisée base, Parisian flan is an essential recipe in French cuisine—and for good reason! Our flan is authentically Parisian, so every ingredient counts. For the flakiest crust, we use Président® butter, our test kitchen’s official butter. Président®’s high fat content lends melt-in-your-mouth texture and a rich, buttery flavor that makes this one of our all-time favorite French desserts. 

It’s important to tent the crust during the last few minutes of baking so you get that beautifully browned top without burning the crust. Let the flan chill overnight so it achieves the subtle jiggle it’s famous for. Learn the rich history of the Parisian Flan in our 2019 March/April issue!

Parisian Flan
 
Makes 1 (9-inch) flan
Ingredients
  • 3¾ cups (900 grams) whole milk
  • 1¼ cups (300 grams) heavy whipping cream
  • 1¼ cups (250 grams) granulated sugar, divided
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • 5 large eggs (250 grams)
  • 1 large egg yolk (19 grams)
  • ½ cup (64 grams) cornstarch
  • 2 tablespoons (30 grams) orange liqueur*
  • Pâte Brisée (recipe follows)
  • 2 tablespoons (40 grams) apricot jam, warmed and strained
  • 1 teaspoon (5 grams) water
Instructions
  1. In a large saucepan, heat milk, cream, ¼ cup (50 grams) sugar, and vanilla bean and reserved seeds over medium heat until steaming and an instant-read thermometer registers 180°F (82°C).
  2. In a medium bowl, whisk together eggs, egg yolk, cornstarch, and remaining 1 cup (200 grams) sugar until smooth. Slowly add hot milk mixture to egg mixture, whisking constantly. Return mixture to pan, and cook, stirring constantly, until mixture is thickened and registers 185°F (85°C) on an instant-read thermometer, 5 to 8 minutes. Remove from heat. Strain mixture through a fine-mesh sieve into a large bowl; stir in orange liqueur. Cover with a piece of plastic wrap, pressing wrap directly onto surface of custard to prevent a skin from forming. Refrigerate until chilled, 2 to 3 hours.
  3. Preheat oven to 375°F (190°C). Lightly butter a 9-inch springform pan; line bottom of pan with parchment paper.
  4. Let Pâte Brisée stand at room temperature for 5 minutes. On a lightly floured surface, roll Pâte Brisée into a 14-inch circle. Transfer to prepared pan, pressing into bottom and up sides. Freeze for 15 minutes.
  5. Trim dough to a height of 2 inches inside of pan. Pour filling into prepared crust, smoothing top with an offset spatula.
  6. Bake until crust is golden and top of custard is mostly set but still jiggly, 40 to 45 minutes. Remove flan from oven, and increase oven temperature to broil. Cover crust with foil, pressing foil down into pan to reach crust. (The custard should remain exposed.) Return flan to oven, and broil for 2 to 3 minutes, depending on desired level of char. Let cool to room temperature. Refrigerate overnight.
  7. When ready to serve, stir together warmed jam and 1 teaspoon (5 grams) water. Brush top of flan with jam mixture. Serve immediately
Notes
*We used Grand Marnier.
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Pâte Brisée
 
Makes 1 (9-inch) crust
Ingredients
  • 2 cups (250 grams) all-purpose flour
  • 1 tablespoon (12 grams) granulated sugar
  • 1 tablespoon (11 grams) packed orange zest (about 2 large oranges)
  • ½ teaspoon (1.5 grams) kosher salt
  • ¾ cup (170 grams) cold unsalted butter*, cubed
  • ¼ cup (60 grams) whole milk
  • 1 large egg yolk (19 grams)
Instructions
  1. In the work bowl of a food processor, place flour, sugar, zest, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly, about 5 pulses. Add milk and egg yolk, pulsing until a dough forms. Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for 1 hour.
Notes
*We used Président.
3.5.3251

 

The post Parisian Flan appeared first on Bake from Scratch.

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Next time you brew a cup of espresso, keep those leftover grounds. You’ll be one step closer to creating this outrageously indulgent Macchiato Chocolate Tart with a latte art-inspired design. We add the grounds directly into an easy, food processor-made crust for notes of bitter, smoky espresso. This caffeine-packed crust complements the rich swirls of milk chocolate, caramelized white chocolate, and pure white chocolate ganache, for a decadent yet balanced tart. For more ways to bake with coffee, pick up a copy of our January/February 2019 issue.

Macchiato Chocolate Tart
 
Makes 1 (9-inch) tart
Ingredients
  • 1⅓ cups (167 grams) all-purpose flour
  • ⅓ cup (40 grams) confectioners’ sugar
  • ¾ teaspoon (2.25 grams) kosher salt
  • ½ cup (113 grams) cold unsalted butter, cubed
  • 2 tablespoons (24 grams) leftover espresso grounds, cooled
  • 2 tablespoons (30 grams) ice cold water
  • Milk Chocolate Ganache (recipe follows)
  • Caramelized White Chocolate Ganache (recipe follows)
  • Pure White Chocolate Ganache (recipe follows)
Instructions
  1. Preheat oven to 350°F (180°C).
  2. In the work bowl of a food processor, place flour, confectioners’ sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly. Add espresso grounds. With processor running, add 2 tablespoons (30 grams) ice cold water, pulsing just until a dough forms.
  3. Press dough into bottom and up sides of a 9-inch fluted removable-bottom tart pan. Prick bottom of dough with a fork. Freeze for 15 minutes.
  4. Top dough with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.
  5. Bake until edges of crust are set, 20 to 25 minutes. Carefully remove paper and weights. Bake until crust is golden brown, about 10 minutes more. Let cool completely on a wire rack.
  6. Spoon Milk Chocolate Ganache into prepared crust, spreading with a small offset spatula. Refrigerate until set, about 45 minutes.
  7. Pour enough warm Caramelized White Chocolate Ganache over tart to cover Milk Chocolate Ganache, about 1 cup. Working quickly, alternately pour 4 to 5 concentric circles each of Caramelized White Chocolate Ganache and Pure White Chocolate Ganache over tart, creating a bull’s-eye pattern. (See page 111 for a visual tutorial.) Begin each pour in bottom third of tart, and use slightly less ganache each time. (Don’t worry if your circles are not perfectly spaced.) Using a wooden skewer, draw a line from one edge of crust to opposite edge. Repeat with 3 to 5 more lines, starting from different points along edge but always ending at same point. Refrigerate until set, about 1 hour.
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Milk Chocolate Ganache
 
Makes about 1¼ cups
Ingredients
  • 6 ounces (175 grams) 45% cacao milk chocolate chips
  • ¼ cup plus 2 tablespoons (90 grams) heavy whipping cream
  • 3 tablespoons (42 grams) unsalted butter
  • 1 tablespoon (6 grams) instant espresso powder
Instructions
  1. Place chocolate in a small heatproof bowl.
  2. In a small saucepan, heat cream, butter, and espresso powder over medium heat, stirring frequently, just until bubbles form around edges of pan. (Do not boil.) Pour hot cream mixture over chocolate; let stand for 1 minute. Stir with whisk until smooth. Use immediately.
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Caramelized White Chocolate Ganache
 
Makes 1⅔ cups
Ingredients
  • 9 ounces (255 grams) blond chocolate* or Caramelized White Chocolate (recipe follows), chopped
  • ½ cup plus 1 tablespoon (135 grams) heavy whipping cream
  • 4½ tablespoons (63 grams) unsalted butter
  • 1 tablespoon (6 grams) espresso powder
Instructions
  1. Place chocolate in a medium heatproof bowl.
  2. In a small saucepan, heat cream, butter, and espresso powder over medium heat, stirring frequently, just until bubbles form around edges of pan. (Do not boil.) Pour hot cream mixture over chocolate; let stand for 1 minute. Stir with whisk until smooth. Use immediately.
Notes
*You can use Valrhona Blond Dulcey 32% Chocolate or make your own with the recipe below.
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Pure White Chocolate Ganache
 
Makes ⅔ cup
Ingredients
  • 4 ounces (115 grams) white chocolate, chopped
  • ¼ cup (60 grams) heavy whipping cream
Instructions
  1. Place chocolate in a small heatproof bowl.
  2. In a small saucepan, heat cream over medium heat just until bubbles form around edges of pan. (Do not boil.) Pour hot cream over chocolate; let stand for 1 minute. Stir with whisk until smooth. Use immediately.
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Caramelized White Chocolate
Author: Jesse Szewczyk
 
Makes about 1 cup
Ingredients
  • 9 ounces (255 grams) white chocolate baking chips
  • ⅛ teaspoon kosher salt
Instructions
  1. Preheat oven to 250°F (130°C). In a completely dry 9-inch round cake pan, combine chocolate and salt.
  2. Bake until chocolate is smooth and deep golden and smells like toasted marshmallows, 30 to 60 minutes, stirring every 10 minutes. (At times, the chocolate will look very dry and chalky, but keep stirring until smooth.)
  3. Pour chocolate onto a parchment-lined sheet tray, and let set for at least 7 hours or overnight.
  4. Break into pieces, and store in an airtight container for up to 4 months.
Notes
For a lighter flavor, roast just until color starts to change, about 30 minutes. For a stronger flavor, roast until chocolate resembles peanut butter and has a strong nutty fragrance, about 1 hour. This will produce something slightly less sweet with an assertive caramel flavor.
3.5.3251

 

The post Macchiato Chocolate Tart appeared first on Bake from Scratch.

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Peppermint Bark and milk chocolate combine to create the decadent truffle-like filling for this cocoa tart from Erin Clarkson of the Cloudy Kitchen. Two-toned Swiss Meringue Buttercream kisses and visually striking shards of Williams Sonoma Peppermint Bark finish off this showstopping dessert. 

Want some peppermint bark of your own to recreate this recipe? Don’t miss out on our Williams Sonoma Peppermint Bark giveaway!

Peppermint Bark and Milk Chocolate Tart with Swiss Meringue Buttercream
 
Makes 1 (9-inch) tart
Ingredients
  • 10 ounces (300 grams) good-quality milk chocolate, finely chopped
  • 1¾ cups (250 grams) chopped Peppermint Bark
  • 3 tablespoons plus ½ teaspoon (45 grams) unsalted butter, room temperature
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (3 grams) vanilla bean paste
  • 1 cup (240 grams) heavy whipping cream
  • Chocolate Graham Cracker Crust (recipe follows)
  • Swiss Meringue Buttercream (recipe follows)
  • Garnish: chopped Peppermint Bark, red and white sprinkles
Instructions
  1. Place chocolate, Peppermint Bark, butter, salt, and vanilla bean paste in a large heatproof bowl.
  2. In a small saucepan, heat cream over low heat, stirring frequently, until it comes to a slight boil. Immediately pour hot cream over chocolate mixture. Cover bowl with a lid or plate. Let stand for 5 to 6 minutes; whisk vigorously to combine. (The mixture will look like it has split to begin with, but keep whisking—it will come together and become glossy.) Pour filling into prepared Chocolate Graham Cracker Crust. Refrigerate until filling has set completely, 1½ to 2 hours.
  3. Pipe* vanilla Swiss Meringue Buttercream and chocolate Swiss Meringue Buttercream over surface of tart in various sizes, arranging randomly. Top tart with chopped Peppermint Bark and sprinkles, if desired. Refrigerate until ready to serve. To serve, cut using a hot, dry knife.
Notes
*Any medium or small French star piping tip will work. I used Wilton #199 Open Star Piping Tip and Wilton #4B Open Star Piping Tip.
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Chocolate Graham Cracker Crust
 
Makes 1 (9-inch) crust
Ingredients
  • 2 sleeves (3 cups or 290 grams) graham crackers or similar biscuit
  • ¼ cup (35 grams) unsweetened cocoa powder
  • 3 tablespoons (36 grams) granulated sugar
  • 1 teaspoon (6 grams) vanilla bean paste
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ cup plus 1½ tablespoons (135 grams) unsalted butter, melted
Instructions
  1. Preheat oven to 350°F (180°C).
  2. In the work bowl of a food processor, place graham crackers, cocoa, sugar, vanilla bean paste, and salt; pulse until graham crackers resemble crumbs and mixture is well combined. Transfer to a large bowl; add melted butter, stirring to combine. Using a glass measuring cup, press mixture into bottom and up sides of a 9-inch removable-bottom tart pan. Place pan on a baking sheet.
  3. Bake for 10 to 11 minutes. Let cool completely.
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Swiss Meringue Buttercream
 
Makes 2 cups
Ingredients
  • 2 large egg whites (60 grams)
  • ½ cup (100 grams) granulated sugar
  • 1 cup (227 grams) cold unsalted butter, cubed
  • ½ teaspoon (3 grams) vanilla bean paste
  • 1.5 ounces (35 grams) 70% cacao dark chocolate, chopped
Instructions
  1. In the bowl of a stand mixer, place egg whites and sugar. Heat over simmering water, whisking constantly, until mixture registers 160°F (71°C) on a candy thermometer and sugar is dissolved. Carefully transfer bowl to mixer. Using the whisk attachment, beat egg white mixture at high speed until they are snowy white and fluffy, 8 to 10 minutes. Add cold butter, one cube at a time, beating until combined. (The mixture may look curdled, but just keep beating.) Once all butter is incorporated, beat at high speed for 10 minutes. Add vanilla bean paste, and beat until combined. Beat 2 to 3 minutes more. Switch to the paddle attachment, and beat at low speed for 1 minute to remove any air. Transfer half of buttercream to a piping bag fitted with a small French star tip such as an Ateco #865.
  2. Place chocolate in a microwave-safe bowl. Microwave on high in 30-second intervals, stirring between each, until melted and smooth. Let stand for 5 minutes. Add melted chocolate to remaining buttercream, and stir until well combined. Transfer to a second piping bag fitted with a French star tip.
3.5.3251

 

The post Peppermint Bark and Milk Chocolate Tart with Swiss Meringue Buttercream appeared first on Bake from Scratch.

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