Pie and Pastry Bible (118 page)

Freeze the pastry for 20 minutes, or, if time allows, refrigerate it for 1 hour to relax and chill it.

Preheat the oven to 425°F. at least 20 minutes before baking. Set an oven rack at the middle level before preheating.

Stir together the egg yolk and cream and brush the top of the dough rim with it, being careful not to let any drip onto the sides, or it will seal the edges.

Bake for 20 minutes or until the pastry is puffed and lightly browned and the center is fully baked (use the tip of a sharp knife to lift out a little dough from the center to check; an instant-read thermometer will register 212°F.). If the top is perfectly browned and the center still not done, turn off the oven and leave the pastry in the oven with the door propped open with a wooden spoon for 15 minutes. Place the cookie sheet on a rack to cool the pastry completely. If not using the pastry right away, store it airtight at room temperature up to 24 hours.

ASSEMBLE THE STRIP

Use a small offset spatula or rubber spatula to spread the pastry cream evenly over the center of the strip. Arrange the berries evenly on top.

MAKE THE BERRY GLAZE

In a small saucepan or a microwave oven, heat the jelly until melted and bubbling; strain into a small cup. Cool until lukewarm.

Using a pastry brush or small clean artist’s brush, brush the glaze onto the berries.

STORE

Cool room temperature or refrigerated, up to 3 hours. This is best eaten within 2 hours of assembling it.

NOTE

If using a Pepperidge Farm frozen puff pastry sheet, roll it, to press out the creases, to 12 inches in length. Trim it to 8 inches wide. Use three quarters the amount of pastry cream, strawberries, and glaze.

UNDERSTANDING

Purchased puff pastry may require a lower oven temperature (375° to 400°F. ).

The technique for shaping the borders of pastry case is slightly different from that for the apricot strip (below). The two methods can be used interchangeably, depending on which works best for you.

APRICOT STRIP

T
his is a classic French apricot tart strip: a rectangular case of puff pastry filled with fresh apricot halves baked in a layer of pastry cream, glazed with apricot preserves, and garnished with bright green pistachio nuts.

This is an elegant but practical company dish; it’s especially speedy if you use store-bought puff pastry and canned apricots.

EQUIPMENT

A 17-inch cookie sheet, preferably insulated, or inverted half-size sheet pan

Make the dough (page 417 or 420).

On a floured surface, roll the puff pastry into a rectangle a little over 16 inches by 8 inches and 1/16 to
inch thick. Brush off the excess flour.

Spray the cookie sheet with water and invert the pastry on it. Brush off excess flour, cover with plastic wrap, and refrigerate for 20 to 30 minutes, until firm.

Meanwhile, with a small, sharp knife, cut the apricots in half, remove the pits, and sprinkle them with the lemon juice.

Using a ruler and a sharp knife, trim the pastry to 8 inches wide by 16 inches long. Carefully cut off two 1- by 16-inch strips. Lightly brush a 1-inch-wide border along one long side of the pastry rectangle with water. Place a pastry strip on top of it, lining up the edge of the strip precisely with the edge of the rectangle. Be careful not to stretch the strip. Press along the top of the strip to help it adhere. Repeat with the second strip on the opposite side. With the back of a knife held perpendicular to the edge and at a slight angle, make ¼-inch notches about ½ inch apart along each long edge. (This helps the strips adhere to the base and makes an attractive edge.) Use a skewer or sharp three-tined fork to make holes all over the pastry, including the strips. With a sharp knife, carefully make a shallow cut down the length of the pastry on either side where the strip meets the base, being careful not to cut through to the bottom. This helps the sides to rise freely.

ASSEMBLE THE STRIP

Stir together the egg yolk and milk. With a small clean artist’s paint brush or pastry feather, apply a coat of egg glaze to the top of the strips, being careful not to allow it to drip onto the sides. Cover and refrigerate the remaining glaze. Pipe or spread the pastry cream evenly over the center, starting 1 inch from either end and keeping it about ½ inch from the side bands. Starting close to the edge, place 2 apricots, cut sides up and as close together as possible, at the top of the strip. Continue with the remaining apricots, placing them so that each row touches the one before. Refrigerate the tart while preheating the oven.

Preheat the oven to 400°F at least 20 minutes before baking. Set an oven rack at the bottom level before preheating.

Apply a second coat of egg glaze to the border and bake for 20 minutes or until the top of the pastry browns. Lower the heat to 350°F. and continue baking for 30 minutes more or until the apricots are tender when pierced with a skewer and the bottom of the pastry is golden brown. (Use a pancake turner to lift an edge to check for doneness.) Remove the baking sheet to a rack to cool.

When the pastry is cool, slip a long metal spatula or pancake turner under the strip to dislodge it and transfer it to a serving plate, cutting board, or inverted carving board. It can sit at room temperature, uncovered, for a day, but do not apply the apricot glaze more than 4 hours before serving, or it will become runny.

MAKE THE APRICOT GLAZE

Place the preserves in a 1-cup heatproof glass measure and microwave until bubbling. (Or heat them in a small saucepan.) Strain them into a small bowl. Using a clean artist’s brush or the back of a spoon, coat the apricots and then the pastry cream with the glaze. Scatter the optional pistachio nuts along the center of the tart, where the apricots have separated.

STORE

Room temperature, up to 1 day. This is best eaten the same day.

NOTE

If using a Pepperidge Farm frozen puff pastry sheet, roll it, to press out the creases, to 12 inches in length. Trim it to 8 inches wide. Use three quarters the amount of pastry cream, apricots, pistachios, and glaze.

POINTERS FOR SUCCESS

Glazing the tart more than 4 hours ahead will cause the glaze to thin because of the moisture in the apricots.

PEACH TARTE TATIN
(
Upside-Down Peach Tart
)

T
he first time I made peach tarte Tatin, I discovered that the fragile flesh of peaches makes it impossible to bake them beneath a top crust of regular pie pastry. By the time the pastry is cooked through, the peaches are mush. The solution was to bake the peaches separately and place them on baked puff pastry.

EQUIPMENT

A heavy pizza pan or a rectangular baking sheet at least 11 inches wide; a 13- by 9-inch baking pan; and aluminum foil

Make the dough (page 417 or 420).

On a well-floured surface, roll the puff pastry into a 10½-inch square
inch to 3/16 inch thick, rolling evenly from the center in all directions; move the pastry occasionally to be sure it is not sticking and reflour the surface if necessary. Push in the corners of the pastry and roll it into an 11½- to 12-inch circle.

Spray or brush the baking sheet with water and transfer the dough to it. Cover it with plastic wrap and refrigerate until firm, at least 30 minutes.

Preheat the oven to 400°F. at least 20 minutes before baking. Set an oven rack in the middle level before preheating.

OVEN TEMPERATURE: 400°F. • BAKING TIME: 30 MINUTES (PLUS 15 MINUTES IN THE TURNED-OFF OVEN) SERVES: 8
INGREDIENTS	MEASURE	WEIGHT
VOLUME	OUNCES	GRAMS
Classic Puff Pastry (page 417) made with only 4 turns or Quick Puff Pastry (page 420)	1¼ pounds	567 grams
3 pounds peaches (about 9 medium), peeled, pitted, and sliced into eighths (1-inch-thick slices)	8 cups (sliced)	2 pounds 1 kg 50 grams 5 ounces to to 1 kg 134 2½ pounds grams (sliced)
freshly squeezed lemon juice	1 tablespoon	0.5 ounce	16 grams
sugar	cup	4.6 ounces	133 grams
unsalted butter	4 tablespoons	2 ounces	56 grams
apricot preserves	¼ cup	3 ounces	85 grams
optional: Cræme Fraîche (page 558)	1 cup approx.	8 ounces	232 grams