Pie and Pastry Bible (72 page)

When the tart pan has been lined, the dough should come just to the rim of the pan. Refrigerate or chill the dough for at least éhour.

BAKE THE DOUGH
Preheat the oven to 425°F. at least 20 minutes before baking.
Bake at 425°F. for 5 minutes, then lower the heat to 375°F. and bake for 15 to 20 minutes or until set. Lift out the weights with the parchment, prick lightly, and continue baking for 10 to 15 minutes more, until the crust turns a pale gold (the edges will be a deeper brown) and feels set but still soft to the touch.

Set the ungreased flan rings on a baking sheet, at least 1 inch apart.

ROLL THE DOUGH
If the dough has been refrigerated for more than 30 minutes, it will be too cold to roll without cracking. It will take at least 40 minutes at room temperature to become malleable.

Roll the dough between lightly floured sheets of plastic wrap to 1/16 inch thick. With a template and knife, cut 5½-inch circles. Or divide the dough and roll each piece separately.

SHAPE THE DOUGH
Drape a circle of dough into each flan ring, easing it in and pressing it gently against the sides. Use a small sharp knife held parallel to the rim of the ring to trim the dough even with the top of the ring (see illustration.) Cover with plastic wrap and freeze for a minimum of 15 minutes and a maximum of 24 hours before baking.

BAKE THE DOUGH

To bake plain sweet cookie tart dough,
preheat the oven to 425°F. at least 20 minutes before baking.
Bake at 425°F. for 5 minutes. If the centers puff during baking, press them down lightly with your fingertips. Lower the heat to 350°F. and continue baking for 1 to 5 minutes, until the dough turns a pale gold (the edges will be a deeper brown) and feels set but still soft to the touch.

To bake chocolate cookie tart dough,
preheat the oven to 375°F. at least 20 minutes before baking.
Bake at 375°F. for 12 minutes. Check after the first 4 to 5 minutes; if the centers have puffed during baking, press them down lightly with your fingertips. The dough will deepen in color but should not start to brown, or it will take on a burnt flavor.

COOLING TART SHELLS
Use a large pancake turner to slide the tart onto a wire rack to cool. (If you used a flan ring or rings, leave on the baking sheet and set it on a rack.)

FRESH BERRY TART

(
Basic Recipe
)

W
hen fresh berries are at the peak of their season, this tart is the timehonored way to make the most of them. I usually choose the sweet cookie tart crust because it keeps its crumbly/crisp texture so nicely when refrigerated and blends well with the whipped cream-lightened pastry cream and firm, juicy fresh berries. If you are planning to assemble the tart more than an hour ahead, a thin glaze of strained preserves adds a lovely flavor while helping to preserve the crispness of the crust and also provides an attractive sheen. If the fruit is perfectly ripe and sweet, the fruit topping glaze can be omitted.

SERVES: 6 TO 8
INGREDIENTS	MEASURE	WEIGHT
VOLUME	OUNCES	GRAMS
Sweet Cookie Tart Crust for a 9½-inch tart (page 56), prebaked and cooled	1 cup	10 ounces	288 grams
optional crust glaze: strained fruit preserves, such as apricot, raspberry, or currant	3 tablespoons	2 ounces	57 grams
Whipped Cream Pastry Cream (page 562)	2 full cups	15.5 ounches	440 grams
fresh berries, rinsed, hulled if necessary, and dried	3 to 4 cups	12 to 6 ounces	340 to 454 grams
optional fruit glaze: strained fruit preserves, such as apricot, raspberry, or currant	cup	3.5 Ounces	100 grams

EQUIPMENT

A 9½-inch fluted tart pan with a removable bottom

Make the dough (page 56). Roll, shape, andprebake it (see pages 50-54). Let cool.

GLAZE THE CRUST (OPTIONAL)

If using preserves with whole fruit or seeds,
start with ¼ cup to result in 3 tablespoons of strained glaze, ½ cup to result in
cup of strained glaze. In a microwave oven, stirring once or twice, or in a small saucepan, stirring constantly, melt the preserves until liquid and bubbling, and strain them.

Brush 3 tablespoons of glaze evenly onto the bottom and sides of the cooled tart crust.

FILL THE TART

A minimum of 1 hour and a maximum of 3 hours ahead, spread the pastry cream evenly into the cooled tart crust. Place the fresh berries decoratively on top.

GLAZE THE BERRIES (OPTIONAL)

Shortly before serving or up to 1 hour ahead, if necessary, reheat the strained preserves slightly to make them fluid enough to brush on the berries.

Brush the glaze evenly over the top of the berries. Unmold the tart (see page 251) and serve.

STORE

Refrigerated, up to 3 hours (without the fruit glaze).

POINTERS FOR SUCCESS

If you need to prepare the entire tart several hours ahead of serving, the best glaze to use would be a cassava lemon glaze (page 612).

FRESH STRAWBERRYAND RHUBARB TART

S
trawberry and rhubarb is a time-honored combination in a pie, but my husband, Elliott, feels that when the strawberries are cooked, both the wonderful fresh flavor of strawberry and the acerbic wildness of the rhubarb are diminished. I developed this version, which delights us both.

EQUIPMENT

A 9½-inch fluted tart pan with a removable bottom

SERVES: 6 TO 8
INGREDIENTS	MEASURE	WEIGHT
VOLUME	OUNCES	GRAMS
* Or 4 cups individually quick-frozen rhubarb with no added sugar, thawed, liquid reserved. Increase the cornstarch to 2 tablespoons.
Basic Flaky Pie Crust for a 9½-inch tart (page 22), prebaked and still warm		12 ounces	340 grams
½ large egg white, lightly beaten	1 tablespoon	0.5 ounce	15 grams
currant jelly	cup	3.6 ounces	103 grams
rhubarb, preferably strawberry rhubarb, cut into ½-inch pieces*	4 cups	1 pound	454 grams
sugar	cup	4.6 ounces	132 grams
salt	a pinch	•	•
cornstarch	1 tablespoon	•	9.5 grams
strawberries, rinsed, hulled, dried, and sliced	2 cups (sliced)	8 ounces 227 grams (sliced)

Make the dough (page 22). Roll shape, andprebake it (see page 251). While the crust is still warm, brush it with the egg white (see page 20).