Pie and Pastry Bible (54 page)

EQUIPMENT

A 9½-inch fluted tart pan with a removable bottom; optional: a number 8 (
-inch) decorating tube, coupler, and reclosable gallon-size freezer bag or pastry bag

Make the dough (page 22). Roll (see page 8), shape (see page 13), and prebake it (see page 18). While it is still warm, brush it with the egg white (see page 20). Let cool.

Preheat the oven to 300°. at least 15 minutes before baking. Set an oven rack in the middle of the oven before preheating.

ASSEMBLE THE TART

Spread the lemon curd smoothly into the prepared tart shell and bake the tart for 7 to 10 minutes. The curd should not begin to color. It should barely jiggle when the pan is moved gently from side to side.

Remove the tart to a rack and
increase the oven temperature to 500°F.
Allow the tart to cool until no longer hot so that the filling will be firm.

If using, place the cake layer or sprinkle cake or cookie crumbs evenly on top of the filling. Spread a smooth layer of meringue even with the top edge of the crust,
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then, using the decorating tube and bag, pipe a lattice design: Pipe lines
to ¼ inch apart. Start at the center and work to the right, then turn the tart 90 degrees and finish the other half, again working to the right. Turn the tart 45 degrees and do the same. Pipe a small border close to the outside edge of the crust, as the meringue will shrink slightly during browning. Alternatively, use a small metal spatula to create swirls and peaks with the extra meringue, instead of a lattice, and use a small artist’s brush to bring the edges out to cover the pastry. Bake the tart at 500°F. for 3 to 5 minutes, watching closely, or brown it under the broiler for about 20 seconds. Allow the tart to cool for at least 1 hour before unmolding (see page 251). To serve, cut with a wet thin-bladed knife.

STORE

Uncovered, room temperature, up to 1 day; refrigerated, up to 2 days.

POINTERS FOR SUCCESS

If using the cake layer, an
-inch layer is barely perceptible, while a ¼-inch layer is more appreciable.

UNDERSTANDING

The tart is baked briefly in order to set the curd so that it will slice neatly. (The stirring process during cooking separates the protein molecules in the yolk, and the undisturbed baking heat allows them to reconnect.) This additional heat does not change the silkiness of the texture.

The function of the fine cake layer is to make it easier to apply the meringue and to ensure that the meringue does not separate and slide off the filling.

Because the meringue layer is so thin, the meringue cooks through and does not weep. Should any moisture happen to form, however, the cake layer or cookie crumbs would absorb it.

Piping the meringue creates a texture that offers a very special, delicate feel in the mouth.

LEMON PUCKER PIE™

T
his recipe is so easy to make and so utterly delicious, I seriously considered producing it commercially and have actually trademarked the name.

In this filling, meringue is folded into the lemon curd and baked. The result is lemony, tart, and moist and fluffy, like a chiffon in texture. It also works perfectly baked in a tart shell.

High-quality commercial lemon curd, such as Tiptree, can be excellent. One 11-ounce/312-gram jar is the exact right amount for this pie, so this makes it easier still. I chose a yogurt flaky pie crust because it is light and slightly tangy, providing a perfect counterpoint to the lemon filling. Powdered sugar adds a delicate adornment and a touch of added sweetness. Amazingly, the baked tart freezes magnificently.

EQUIPMENT

A 9-inch pie pan or a 9½-inch tart pan with a removable bottom

Make the dough (page 25). Roll (see page 8), shape (see page 13), and prebake it (see page 18) While it is still warm, brush it with the egg white (see page 20).

Make the lemon curd. Let it cool before folding in the meringue.

Preheat the oven to 375°F. at least 20 minutes before baking. Set an oven rack toward the top of oven before preheating.

MAKE THE MERINGUE

In a large mixing bowl, beat the egg whites until foamy. Add the cream of tartar and beat at medium speed, gradually adding 2 tablespoons of the sugar, until soft peaks form when the beater is raised slowly. Gradually beat in the remaining 2 tablespoons of sugar and continue beating on high speed until stiff peaks form when the beater is raised.

ASSEMBLE THE PIE OR TART

Fold the meringue into the lemon curd and spread it smoothly into the prepared pie or tart shell. It can come up to the top of the pastry, as it will not overflow. Protect the edges with a greased foil ring cut large enough so it does not come in contact with the filling (see page 19). Bake for 20 minutes or until puffed and golden. Allow to cool for at least 1 hour. Baked in a tart shell, the filling will sink to the level of the crust and a little below, except at the very edges.

Serve at room temperature. Lightly sprinkle the surface with powdered sugar just before serving. If desired, use a stencil to apply colored granulated sugar. I like to use golden yellow. Cut with a wet thin-bladed knife.

STORE

Uncovered, room temperature, up to 1 day; refrigerated, up to 2 days; frozen, up to 3 months (well wrapped after freezing solid).

POINTERS FOR SUCCESS

Sprinkle the powdered sugar onto the pie shortly before serving so that it is not absorbed into the filling, or use dextrose (corn sugar; see page 648), which can be applied as much as 12 hours ahead. It is much less sweet as well.

AURORA BLOOD ORANGE TART

T
his is a very special orange meringue tart. Blood orange has a more intense flavor than any other kind of orange except for bitter Seville orange. It also has a stunning color, which can vary from deep rose to purple. The grated zest is a stunning mélange of orange and crimson. It is so beautiful I freeze any extra zest for other recipes.