The Everything Pie Cookbook (23 page)

Orange Mousse Pie (
Chapter 9
)

Tomato, Basil,

and Mozzarella

Tart (
Chapter 14
)

Blueberry Ricotta Tart

(
Chapter 11
)

Salted Peanut Pie (
Chapter 8
)

Chapter 11

rustic tarts

Apple Brûlée Tart

Fresh Summer Fruit and

144

Cream Tart

152

Fig Tart

145

Rhubarb-Cherry Tart

153

Blueberry Ricotta Tart

146

Pear-Berry Tart

154

Peach-Raspberry Galette

147

Plum Tart

155

Nectarine Tart

147

Pear Gorgonzola Tart

156

Apple Galette

148

Apple, Brie, and Bacon Tart

157

Caramelized Onion and

Gruyère Tart

Ham and Cheese Tart

149

158

Ginger Pear Tart

Goat Cheese and Roasted Red

150

Pepper Tart

159

Cherry Frangipane Tart

151

Sun-Dried Tomato, Pesto, and

Mozzarella Tart

160

14 3

Apple Brûlée Tart

Brûlée
is French for burned, and it refers to the sugar topping, which

is deeply caramelized under a broiler or with a torch.

IngredIents  | ServeS 8

1. Roll out the pastry until it is 1⁄8 inch thick and trim it

1 recipe Blitz Puff Pastry (See Chapter 2)

so that it is a 13-inch square. Brush the beaten egg

1 egg, beaten

along the edge of the pastry, about a ½-inch border,

4 medium Granny Smith apples, peeled,

and fold the edges of the pastry in making a ½-inch

cored, and sliced 1⁄8 inch thick

lip around the edge of the pastry. Using a fork, pierce

1⁄3 cup sugar, divided

the center of the pastry. Cover with plastic and chill

1 tablespoon cornstarch

for 30 minutes.

¼ teaspoon cinnamon

¼ teaspoon allspice

2. In a medium bowl, combine the apples, ¼ cup of the

sugar, cornstarch, cinnamon, and allspice. Toss so that

all the apples are coated and let stand for 5 minutes.

3. Heat the oven to 450°F and line a baking sheet with

parchment paper. Once the pastry has chilled, layer the

apples onto the pastry, pouring over any juices from the

bowl, and bake for 20 minutes.

4. Reduce the oven to 375°F and bake for 25 to 35 minutes

more, or until the apples are soft and the pastry is

puffed and crisp.

5. Once the tart has cooled slightly, sprinkle the remaining

sugar evenly over the top of the tart. Using a kitchen

torch, melt the sugar over the tart. If you do not have a

torch, place the sugared tart under a heated broiler.

Watch it carefully as it can burn easily. Cool to room

temperature before serving.

14 4

Fig Tart

Fresh figs have a beautiful, subtle flavor that is perfect with a slightly sweet cheese filling.

IngredIents  | ServeS 8

1. In a large bowl, whisk together the mascarpone, orange

¾ cup mascarpone cheese

zest, vanilla, honey, sugar, egg yolk, and salt. Cover and

2 teaspoons orange zest

chill for 30 minutes.

1 teaspoon vanilla

2. Heat the oven to 350°F and line a baking sheet with

3 tablespoons honey

parchment paper.

2 tablespoons sugar

1 egg yolk

3. Place the chilled pastry on the prepared baking sheet.

¼ teaspoon salt

Spread the mascarpone mixture onto the pastry leaving

1 (10-inch) Cornmeal Tart Crust, chilled

(See Chapter 2)

a ½-inch border. Fold the pastry at the edge so that it is

10 mission figs, quartered

just covering the cheese filling.

2 tablespoons apricot jam

4. Bake for 30 to 40 minutes, or until the crust is golden

brown and the cheese filling has just set. Cool to room

Buying Figs

temperature.

Figs are available mid to late summer in the

produce department. When buying figs,

5. To serve, top the tart with the sliced figs. In a small

look for stems that are firmly attached to

bowl, add the apricot jam. Heat in the microwave,

the fruit and flesh that is only slightly soft.

Figs are very perishable, so store them in

using 10-second bursts, until the jam is melted. Brush

the refrigerator and use them within 3 days

the jam over the figs. Serve immediately.

of purchasing them.

C h a p t e r 11
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14 5

Blueberry Ricotta Tart

This tart has a lemon-and-honey-flavored ricotta cheese base. The ricotta filling provides a creamy
counterpoint to the juicy berries.

IngredIents  | ServeS 8

1. In a large bowl, whisk together the ricotta, lemon zest,

1 cup ricotta cheese

vanilla, honey, sugar, egg yolk, and salt. Cover and chill

2 teaspoons lemon zest

for 30 minutes.

1 teaspoon vanilla

2. Heat the oven to 350°F and line a baking sheet with

2 tablespoons honey

parchment paper.

2 tablespoons sugar

1 egg yolk

3. Place the chilled pastry on the prepared baking sheet.

¼ teaspoon salt

Spread the ricotta mixture onto the pastry leaving a

1 (12-inch) round pastry crust, chilled

½-inch border. Arrange the blueberries over the ricotta

1 cup fresh blueberries

mixture, then fold the pastry just over the edge of the

½ recipe Butter Crumble (See Chapter 3)

filling. Top with the Butter Crumble.

4. Bake for 45 to 55 minutes, or until the fruit is bubbling

and both the crumble and pastry are golden brown.

Cool to room temperature before serving.

14 6

Peach-Raspberry Galette

Galette
is a French term for freeform tarts. This tart features the seasonal pair of raspberries and peaches.

IngredIents  | ServeS 8

1. Heat the oven to 425°F and line a baking sheet with

3 medium peaches, peeled, pitted, and

parchment paper.

sliced ¼-inch thick

1 cup fresh raspberries

2. Combine the peaches, raspberries, sugar, vanilla,

½ cup sugar

cornstarch, and cinnamon in a large bowl, mix well,

½ teaspoon vanilla

and then let stand 5 minutes.

1 tablespoon cornstarch

3. Place pastry on the prepared baking sheet. Arrange the

¼ teaspoon cinnamon

fruit on the pastry leaving a 2-inch border around the

1 (12-inch) round pastry crust, chilled

2 tablespoons butter

edge. Fold the pastry over the fruit, then dot butter.

4. Bake for 10 minutes, then reduce the heat to 350°F and

bake for 40 to 50 minutes, or until the fruit is tender and

the crust is golden brown. Cool to room temperature

before serving.

Nectarine Tart

Nectarines are available from the summer through the fall, and this tart is a great way to showcase them.

IngredIents  | ServeS 8

1. Heat the oven to 425°F and line a baking sheet with

¼ cup packed light brown sugar

parchment paper.

¼ teaspoon mace or nutmeg

2. In a large bowl, combine the light brown sugar, nutmeg,

1 tablespoon cornstarch

cornstarch, and nectarines. Let stand for 10 minutes.

4 nectarines, pitted and sliced ¼-inch

thick

3. Place the pastry on the prepared baking sheet. Arrange

1 (12-inch) round pastry crust, chilled

the nectarines on the pastry, leaving a 1-inch border.

2 tablespoons butter

Pour over any juices. Carefully fold the pastry over the

nectarines, then dot the top of the fruit with butter.

4. Bake for 10 minutes, then reduce the heat to 350°F and

bake for an additional 30 to 40 minutes, or until the

pastry is golden brown and the fruit is tender. Cool to

room temperature before serving.

C h a p t e r 11
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14 7

Apple Galette

This is a freeform version of an apple pie. If you want to give

this tart a twist, add some raisins or walnuts.

IngredIents  | ServeS 8

1. Heat the oven to 425°F and line a baking sheet with

2 Granny Smith apples, peeled, cored,

parchment paper.

and sliced ¼ inch thick

2 Crispin apples, peeled, cored, and

2. In a large bowl, combine the apples, ¼ cup light brown

sliced ¼ inch thick

sugar, orange zest, orange juice, cornstarch, cinnamon,

½ cup packed light brown sugar, divided

allspice, and nutmeg. Toss until evenly coated, then

1 teaspoon orange zest

allow to stand for 5 minutes.

1 tablespoon orange juice

2 tablespoons cornstarch

3. Place the pastry crust on the prepared baking sheet.

½ teaspoon cinnamon

Carefully arrange the apples in the center of the pastry,

¼ teaspoon allspice

leaving a 2-inch border of pastry around the apples.

1⁄8 teaspoon nutmeg

Pour over any juices from the bowl. Fold the edges of

1 (12-inch) round pastry crust, chilled

the pastry over the apples and sprinkle the remaining

2 tablespoons butter

brown sugar over the top.

4. Bake the tart for 15 minutes, then reduce the heat to

Even Baking

350°F for 35 to 45 additional minutes, or until the pastry

Most home ovens do not heat as evenly as

they should, causing your baked goods to

is golden and the apples are tender. Serve slightly

cook unevenly. You can do a few things to

warm.

help. First, rotate your baked goods half-

way through to ensure even browning. Sec-

ond, heat the oven with a pizza stone or

unglazed tiles on the bottom rack. This will

help even out the heat.

14 8

Caramelized Onion and Gruyère Tart

Sweet caramelized onions pair well with the earthy cheese in this tart. It is

perfect for lunch or dinner along with a cup of creamy soup.

IngredIents  | ServeS 8

1. In a large sauté pan over medium heat, cook the bacon

3 strips thick-cut bacon, chopped

until crisp. Remove the bacon from the pan and allow

3 large, or 4 medium, yellow onions,

to drain. Reserve the fat.

peeled and sliced ¼-inch thick

2 teaspoons sugar

2. Add the onions to the pan along with the sugar and

½ cup water

cook for 1 minute, then reduce the heat to medium-low

3 cloves garlic, minced

and add ¼ cup of the water. Cook, stirring constantly,

1 teaspoon apple cider vinegar

until the onions are well caramelized, about 30

¼ teaspoon fresh grated nutmeg

minutes. If the pan becomes too dry or the onions

1 teaspoon hot sauce

begin to stick, add the additional water.

1 recipe Blitz Puff Pastry (See Chapter 2)

1 egg, beaten

3. Once the onions are caramelized, add in the garlic,

1 cup shredded Gruyère cheese

vinegar, nutmeg, and hot sauce and cook for 1 minute.

¼ teaspoon smoked paprika

Remove from the heat and allow to cool.

4. Heat the oven to 425°F and line a baking sheet with

Make Them Mini

parchment paper.

If you want, you can transform your large

tart into individual tarts very simply. First,

5. Roll out the pastry to 1⁄8 inch thick, then use a pizza

cut the dough into 4-inch circles. Divide

the filling between the circles, fold, and

wheel to cut out a 12-inch circle. Place on the prepared

bake. You will need to check the tarts start-

baking sheet and brush the edge of the pastry with

ing at 20 minutes to avoid overcooking.

beaten egg, about a ½-inch border. Fold the pastry in,

Individual tarts are great for bake sales, tea

parties, and cocktail parties.

forming a ½-inch rim. Dock the center of the pastry,

cover with plastic, and chill for 30 minutes.

6. Once chilled, spread the caramelized onions over the

pastry. Top with the cooked bacon and the shredded

cheese, and dust the top with the paprika. Bake for 15

minutes, then reduce the heat to 350°F and bake for an