![]() ![]() Whisking all the while, slowly pour in the remainder of the milk. ![]() Still whisking, drizzle in about 1/4 cup of the hot milk– this will temper, or warm, the yolks so they won’t curdle. Meanwhile, in a medium heavy-bottomed saucepan, whisk the egg yolks together with the sugar and cornstarch until thick and well blended. While the fully baked crust can be packed airtight and frozen for up to 2 months, the flavor will be fresher bake it directly from the freezer, already rolled out–just add about 5 minutes to the baking time.Ħ large egg yolks (I’m going to use a few less next time to cut some calories)ģ 1/2 tablespoons unsalted butter, cut into bits at room temperatureīring the milk to a boil in a small saucepan. Storing: The dough can be wrapped and kept in the refrigerator for up to 5 days or frozen for up to 2 months. ![]() Transfer the pan to a rack and cool the crust to room temperature. Bake the crust about 10 minutes longer, or until it is firm and golden brown, brown being the important word: a pale crust doesn’t have a lot of flavor. If the crust has puffed, press it down gently with the back of a spoon (or prick it with the tip of a small knife). (Since you froze the crust, you can bake it without weights.) Put the tart pan on a baking sheet and bake the crust for 25 minutes.ĥ. Butter the shiny side of a piece of aluminum foil (or use nonstick foil)and fit the foil, buttered side down, tightly against the crust. To fully bake the crust: Center a rack in the oven and preheat the oven to 375☏. Freeze the crust for at least 30 minutes, preferably longer, before baking.Ĥ. Fold overhang in, makingĭouble-thick sides. Turn dough into 9-inch-diameter tart pan with removable bottom peel off paper. Lifting and turning dough occasionally to free from paper. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, To roll the dough: Butter a 9-inch fluted tart pan with a removable bottom. Chill the dough, wrapped in plastic wrap, for about 2 hours before rolling.*Ģ. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing. Just before you reach this stage, the sound of the machine working the dough will change-heads up. When the egg is in, process in long pulses-about 10 seconds each-until the dough, which will look granular soon after the egg is added, forms clumps and curds. Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. Pulse until the butter is coarsely cut in-you should have pieces the size of oatmeal flakes and some the size of peas. Scatter the pieces of butter over the dry ingredients and ![]() Put the flour, sugar and salt in the bowl of a food processor and pulse a few times to combine. And finally, the tart should be put together no more than a few hours before serving.ġ. But if you do wash the fruit, you must thoroughly dry the berries. So if you don’t have to wash the berries, so much the better. There’s one caveat here which is that you don’t want any water from the berries on the pastry cream. The fruit itself should be at the peak of its ripeness. She suggests making the pastry cream a day in advance so the flavors blend and it has enough time to get cold. Even a splash of rum and kirsch can make the pastry cream even better. Depending on your choice of fruit, you can add another layer of flavor by adding a drop of almond extract or orange or lemon oil. The pastry cream should be very cold and well-flavored too. The dough can be made ahead of time but the baking needs to be done as close to serving time as possible. The crust, she says, must be very brown, if not you won’t get the full effect of all its flavors. Greenspan insists on perfection in the three elements that make up the tart. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |