Ready for Dessert (18 page)

MAKES ONE 9-INCH (23-CM TART); 10 SERVINGS

I once found a long-forgotten jar of homemade quince marmalade in the back of my refrigerator. Rather than throw it out, I took it with me to a friend’s house out in the country with the hope that one morning I could slip it onto the breakfast table and no one would be the wiser. But I was so mesmerized by the gorgeous rosy hue of the quince preserves that, instead, I used the marmalade as a filling for this amazingly easy-to-make jam tart.

The tart is easy for a couple of reasons. The first is that there is no filling to make or fruit to cut up—any type of thick jam or marmalade, homemade or otherwise, is all you’ll need. The second is that the dough doesn’t require rolling: two-thirds of it is pressed into the tart pan, and the rest is formed into a log, sliced like refrigerator cookie dough, then layered onto the tart to create the top crust.

Truly a piece of cake to make, this tart serves as a wonderful breakfast pastry. In the end, the marmalade did indeed make an early (well, not
too
early) morning appearance on the table, and I didn’t have to be sneaky about it.

1½ cups (210 g) all-purpose flour

½ cup (70 g) stone-ground cornmeal or polenta

2 teaspoons baking powder

½ teaspoon salt

9 tablespoons (4½ ounces/130 g) unsalted butter, at room temperature

½ cup (100 g) granulated sugar

1 large egg

1 large egg yolk

⅛ teaspoon almond extract

1¾ cups (450 g)
Quince Marmalade
or other marmalade or jam

2 tablespoons (30 g) coarse-crystal or granulated sugar

In a small bowl, whisk together the flour, cornmeal or polenta, baking powder, and salt.

In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter and ½ cup (100 g) granulated sugar on medium speed just until smooth. Add the egg, egg yolk, and almond extract and beat until combined. With the mixer running, gradually add the flour mixture and mix just until the dough comes together.

Transfer about one-third of the dough to a lightly floured work surface and shape it into a log about 2 inches (5 cm) in diameter. Wrap it in plastic wrap and refrigerate until needed.

Transfer the remaining dough to a 9-inch (23-cm) tart pan with a removable bottom or a 9-inch (23-cm) springform pan. Using your hands, press the dough evenly into the bottom. If using a tart pan, press the dough up the sides to the rim of the pan and set the tart pan on a baking sheet; if using a springform pan, press the dough about ¾ inch (2 cm) up the sides of the pan. Refrigerate the dough-lined pan until firm, at least 1 hour.

Preheat the oven to 375°F (190°C).

Spread the marmalade or jam evenly over the dough in the pan. Cut the chilled dough log into disks ⅓ inch (8 mm) thick and lay them in an even layer over the jam to form a top crust. Sprinkle evenly with the 2 tablespoons (30 g) coarse-crystal or granulated sugar. Bake until the top crust is golden brown, about 25 minutes. Let cool completely.

If you’ve used a tart pan, remove the tart pan sides by setting the cooled tart on an overturned bowl or other tall, wide surface (a large can of tomatoes works well). Gently press down on the outer ring and let the ring fall to the countertop. Set the tart on a flat surface. Release the tart from the pan bottom by sliding the blade of a knife between the crust and the pan bottom, then slip the tart onto a serving plate. (If it doesn’t release cleanly, simply serve the tart on the pan bottom.) If you’ve used a springform pan, simply release the sides.

STORAGE:
This tart keeps beautifully for up to 3 days if well wrapped. It’s pretty sturdy, so it’d be perfect to take along on a picnic.

MAKES SIX 5-INCH (12-CM) TARTLETS

I never would have thought of pairing white chocolate with lemon. My first taste of the combination was in the form of a slice of a towering lemon pie with white chocolate sauce at a restaurant in San Francisco. The second was in a filling made of the two enrobed as a neat square of chocolate at Theo Chocolate in Seattle. I didn’t need any more convincing that the pair is delicious match. My third experience with the combination was making these tartlets, and they were a charm as well.

Although I’m happy to share my recipes, I’m not so big on sharing desserts, so I made these tartlets in individual portions. You can swirl each plate with the white chocolate sauce or, if you’re better at sharing than I am, you can pass a bowl of it at the table.

FILLING

½ cup (125 ml) freshly squeezed lemon juice

⅓ cup (65 g) sugar

6 tablespoons (3 ounces/85 g) unsalted or salted butter, cut into pieces

Grated zest of 2 lemons, preferably organic

2 large eggs

2 large egg yolks

DOUGH

1¼ cups (175 g) all-purpose flour

2 teaspoons sugar

½ teaspoon salt

5 tablespoons (2½ ounces/70 g) unsalted butter cut into ½-inch (1.5-cm) pieces and chilled

¼ cup (60 ml) ice water

MERINGUE

5 large egg whites

¼ teaspoon cream of tartar (optional)

Pinch of salt

10 tablespoons (135 g) sugar

1 teaspoon vanilla extract

White Chocolate Sauce

To make the filling, set a mesh strainer over a medium bowl or container. In a medium nonreactive saucepan, whisk together the lemon juice, ⅓ cup (65 g) sugar, 6 tablespoons (3 ounces/85 g) butter, lemon zest, eggs, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and the edges just barely begin to bubble. Don’t let the mixture boil. Pour the filling through the strainer. Let cool, then cover and refrigerate until chilled.

To make the dough, in a stand mixer fitted with the paddle attachment, mix together the flour, 2 teaspoons sugar, and ½ teaspoon salt on low speed until combined. Add the 5 tablespoons (2½ ounces/70 g) chilled butter pieces and beat on medium speed until the butter pieces are about the size of corn kernels. Add the ice water and mix until the dough just begins to hold together.

Transfer the dough to a work surface, form it into log about 5 inches (12 cm) long, wrap in plastic wrap, and refrigerate until firm, at least 30 minutes.

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Slice the chilled dough log into 6 equal pieces. Lightly flour a work surface and roll out each piece into a 5-inch (12-cm) circle. Place the circles on the prepared baking sheet, spacing them evenly. Bake until golden brown, 20 to 25 minutes. Let cool completely.

Increase the oven temperature to 450°F (230°C).

To make the meringue, in a clean, dry bowl of the stand mixer fitted with the whip attachment, whisk the egg whites on low speed until frothy. Add the cream of tartar, if using, and the pinch of salt, then increase the speed to high and continue to whisk until the whites begin to form soft, drooping peaks when the beater is lifted. With the mixer running, gradually add the 10 tablespoons (135 g) sugar, then the vanilla, and continue to whisk until the meringue forms stiff peaks.

To finish the tartlets, divide the lemon filling evenly among the baked pastry disks, mounding it in the center and leaving a 1-inch (3-cm) border around the edges. Spoon the meringue onto the tartlets, dividing it evenly and covering the filling, then create decorative swirls and peaks. Bake until the meringue is golden brown, about 5 minutes.

Serve the tarts warm from the oven or at room temperature, with the white chocolate sauce drizzled onto individual plates or passed in a bowl on the side.

STORAGE:
The filling and the dough can both be made up to 4 days in advance and refrigerated until needed. The tarts should be served the same day they’re made.

MAKES ONE 9-INCH (23-CM) TART; 8 SERVINGS

The first time I saw a fresh fig was nearly three decades ago when I was living in upstate New York. I had no idea what it was. Then I moved to California and saw them everywhere. I can’t say for sure that fresh figs were the reason I stayed put there for so long, but they certainly were one of them.

DOUGH

1 cup (140 g) all-purpose flour

½ cup (40 g) sliced blanched almonds

½ cup (100 g) sugar

½ teaspoon salt

6 tablespoons (3 ounces/85 g) unsalted butter, cut into

½-inch (1.5-cm) pieces and chilled

2 large egg yolks

¾ teaspoon almond extract

FILLING

¼ cup (65 g) raspberry jam (with seeds or seedless)

12 ripe fresh figs

1¼ cups (6 ounces/170 g) raspberries

3 tablespoons (45 ml) honey, warmed

To make the dough, in a food processor fitted with the metal blade, grind the flour, almonds, sugar, and salt until the almonds are very fine and powdery. Add the butter and pulse until the butter is in very small pieces about the size of grains of rice. Add the egg yolks and the almond extract, then let the machine run until the dough starts to come together. Transfer the dough to a work surface, knead it briefly with your hands until smooth, press the dough into a disk.

Very lightly butter a 9-inch (23-cm) tart pan with a removable bottom, or use one with a nonstick coating. Transfer the dough disk to the pan. Using your hands, press the dough as evenly as possible into the bottom and up the sides of the pan. Freeze the dough-lined tart pan for at least 30 minutes.

Preheat the oven to 375°F (190°C).

Set the tart pan on a baking sheet and prick the frozen tart dough about 10 times with a fork. Line the dough with a sheet of aluminum foil and fill with pie weights or dried beans. Bake the tart shell on the baking sheet until the dough is set, about 20 minutes. Remove the foil and pie weights and continue to bake until the tart shell is deep golden brown, about 10 minutes more. Let cool completely.

To fill the tart, spread the raspberry jam in an even layer in the bottom of the cooled tart shell. Trim the hard stem ends from the figs and quarter them lengthwise. Arrange the figs in the tart shell in 2 concentric circles, cut sides up, fitting them snugly against the sides of the tart shell and each other. Arrange the raspberries snugly in the center. Drizzle the warm honey over the tart.

Remove the tart pan sides by setting the tart on an overturned bowl or other tall, wide surface (a large can of tomatoes works well). Gently press down on the outer ring and let the ring fall to the countertop. Set the tart on a flat surface. Release the tart from the pan bottom by sliding the blade of a knife between the crust and the pan bottom, then slip the tart onto a serving plate. (If it doesn’t release cleanly, simply serve the tart on the pan bottom.)

SERVING:
Serve the tart in wedges, just as it is, or with
Frozen Nougat
or
Champagne Sabayon
.

STORAGE:
This tart is best the day it is assembled.

MAKES ONE 9-INCH (23-CM) TART; 8 SERVINGS

Friend and fellow baker Dede Wilson presented me with a slice of this tart after she made it on television. Believe me, if every viewer could have tasted it, ratings would’ve gone through the roof!

The name of this tart is a little deceptive, just as television sometimes is. The recipe calls for almond paste, not marzipan, as the title suggets. (Marzipan is almond paste’s sweeter cousin that’s used for molding and modeling.) Yes, Dede took some liberties when she named her creation, but no matter what it’s called, this tart is renewed season after season in my kitchen.

DOUGH

1 cup (140 g) flour

½ cup (40 g) sliced unblanched almonds

¼ cup (50 g) granulated sugar

⅛ teaspoon salt

½ cup (4 ounces/115 g) unsalted butter, cut into

½-inch (1.5-cm) pieces and chilled

1 large egg yolk