Pie and Pastry Bible (78 page)

Sprinkle the plums with the sugar, cinnamon, and nutmeg. Bake for 45 minutes or until the edges of the crust are golden brown and the plums are tender when pierced with a skewer. Remove the tart to a rack to cool.

GLAZE THE TART

In a small saucepan, or in a microwave oven, heat the apricot preserves until melted and bubbling. Strain into a small cup. Allow them to cool until no longer hot.

Brush the plums with the melted apricot preserves. Unmold (see page 251) and serve. Garnish with whipped cream, if desired.

STORE

Room temperature or refrigerated, up to 2 days. If desired, the tart can be wrapped tightly before baking and frozen for up to 3 months. Bake the tart still frozen, adding about 15 minutes extra to the baking time.

RASPBERRY AND GRAND MARNIER CREAM CAKE TART

(
The Hiroko
)

T
his is a tart with a flaky crust that is filled with whipped cream-lightened pastry cream and fresh fruit, sandwiched between two gossamer sponge cake layers. It is a formal and beautiful dessert whose flavor lives up to its appearance.

My dear Japanese friend and former student Hiroko Ogawa created this stunningly elegant and delicious recipe. She learned the idea of using cake in combination with pastry from a French pastry chef who was living in Japan. I was so taken with the concept I used it to create several other tarts, including Love for Three Oranges (page 267) and Tiramisù Tart (page 212).

EQUIPMENT

A 9½-inch fluted tart pan with a removable bottom; optional: a pastry bag or reclosable quart-size freezer bag and a number 7 large star pastry tube

Make the dough (page 25). Roll, shape, and prebake it (see page 251). Let cool.

Chill a large bowl for the whipped cream.

In a microwave oven, stirring once or twice, or in a small saucepan over medium-low heat, stirring constantly, melt the raspberry jam until liquid and bubbling; strain. Brush it evenly onto the bottom and sides of the prebaked pastry.

With a serrated knife, remove the top crust from the cake. Slice the cake horizontally into two ¼-inch-thick layers. Use sharp shears to trim a small amount from the sides of the bottom cake layer (the smaller side, as it tapers) so that it just fits snugly into the pastry shell (this ensures that it will adhere well when cutting and serving). Brush the crust side of the cake bottom with 1 tablespoon of the Grand Marnier and place it crust side down in the pastry shell. Brush the top of the layer with 1 more tablespoon of Grand Marnier.

Spread half of the Chiboust cream evenly over the cake. Arrange 1 cup of the raspberries on top and spread the remaining pastry cream over them, mounding it slightly in the middle.

Trim the second cake layer, measuring to determine the exact size, as the upper part of the tart pan is slightly larger. Brush the side that did not have the crust with 1 tablespoon of the Grand Marnier, place it Grand Marnier side down on top of the pastry cream, and press down gently. Brush the top with the remaining tablespoon of Grand Marnier.

In the chilled bowl, combine the cream, optional Cobasan, and the sugar. Beat the cream until it starts to thicken and the beater marks become visible. Add the vanilla and beat until it forms peaks when the beater is raised.

With a spatula, frost the top of the cake with an even layer of the whipped cream, almost up to, but not touching, the pastry. Spoon the remaining whipped cream into a pastry bag or plastic bag fitted with a number 7 star tube, and pipe two rows of half shells (see page 621) around the border. Place a row of toasted almond slices vertically between the whipped cream decoration and the side of the pastry. This will help keep the pastry crisp. Arrange the remaining ¾ cup of raspberries in the center of the tart. Unmold (see page 251) and slice with a sharp thin knife.

STORE

Room temperature, up to 4 hours; refrigerated, up to 3 days. This tart is best eaten the same day but is still good on the third day.

APPLE GALETTE

T
his paper-thin, tart, buttery free-form apple pastry, gilded with golden apricot glaze, is a classic of French pastry. The apples are overlapped like the petals of a giant rose. The tart is simple, elegant, light, crisp, and delicious and makes a spectacular centerpiece.

OVEN TEMPERATURE: 400°F. • BAKING TIME: 40 MINUTES SERVES: 6 TO 8
INGREDIENTS	MEASURE	WEIGHT
VOLUME	OUNCES	GRAMS
*Omit the baking powder and increase the salt to ¼ teaspoon.
†For attractive slices, first cut the apples in half and use a melon baller to scoop out the cores.
Flaky Cream Cheese Pie Crust for a 14-inch free-form tart (page 30)*		14.3 ounces	406 grams
4 firm-textured tart baking apples (1 pounds), such as Greening, Granny Smith, or Golden Delicious, peeled, cored,† and sliced inch thick	5 cups (sliced)	21.25 ounces 604 grams (sliced)
freshly squeezed lemon juice	2 teaspoons	•	•
sugar	¼ cup	1.75 ounces	50 grams
unsalted butter, cut into small pieces	2 tablespoons	1 ounce	28 grams
Optional Glaze apricot preserves	½ cup	6 ounces	170 grams
apricot eau-de-vie (Barack Palinka) or Calvados (apple brandy)	1 tablespoon	0.5 ounces	14 grams

EQUIPMENT

A 12- to 14-inch flat round heavy steel pizza pan or an inverted baking sheet (preferably black)

Make the dough (page 30).

Preheat the oven to 400°F. at least 20 minutes before baking. If not using a black pan, plan to bake the galette directly on the oven floor; alternatively, set an oven rack at the lowest level and place a baking stone or cookie sheet on it before preheating.

Using a floured pastry cloth and sleeve rubbed with flour or two large sheets of plastic wrap lightly sprinkled with flour,
^*
roll the dough
inch thick or less and large enough to cut a 16-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife to cut the circle. If the dough softens, slip it (still on the cloth or plastic wrap) onto a baking sheet and refrigerate it, covered, for about 30 minutes or until firm before lining the pan. The pastry is too large to slip your hands under and support it adequately. To transfer it to the pan, roll it loosely over the rolling pin or dust it lightly with flour and fold in quarters. Leave the overhang.