The Martha Stewart Living Cookbook (96 page)

5.
Meanwhile, heat the jam with 1½ tablespoons water in a small saucepan over low heat, stirring, until thinned, about 2 minutes. Pass through a fine sieve into a small bowl. Brush the glaze over the fruit.

sweet cherry galette

MAKES ONE 14-INCH TART

All-purpose flour, for dusting

Pâte Sucrée (Basics; do not divide dough into 2 pieces)

¼ cup plus 2 tablespoons sugar

¼ cup unsalted almonds, toasted and cooled

¼ teaspoon freshly grated nutmeg

¼ teaspoon salt

1½ pounds sweet cherries, such as Bing, pitted

2 tablespoons cold unsalted butter, cut into small pieces

1 large egg yolk

1 tablespoon heavy cream

1.
On a piece of lightly floured parchment, roll out the dough to a 16-inch-long oval (¼ inch thick). Transfer the dough and parchment to a baking sheet. Refrigerate until cold, about 30 minutes.

2.
Process ¼ cup sugar and the almonds, nutmeg, and salt in a food processor to combine. Gently toss with the cherries.

3.
Preheat the oven to 375°F. Spoon the cherries over the dough, leaving a 2-inch border. Dot with butter. Fold in the edges, pressing gently. Refrigerate until cold, 30 minutes.

4.
Whisk the yolk with the cream; brush over the edges of the tart. Sprinkle with the remaining 2 tablespoons sugar (or to taste). Bake until golden, 45 to 50 minutes.

panna cotta tartlets with strawberries

MAKES SIX 4-INCH TARTLETS

If your strawberries are sweet, you won’t need as much sugar—use an amount at the lower end of our range in step 5.

2½ teaspoons unflavored gelatin

Vegetable oil, for brushing

2½ cups heavy cream

¾ cup sugar, plus 2 tablespoons, if needed

½ cup crème fraîche

½ teaspoon pure vanilla extract

Pâte Sucrée (Basics)

All-purpose flour, for dusting

1 pound strawberries, hulled and halved lengthwise, or quartered, if large

1 teaspoon balsamic vinegar

1.
In a small bowl, sprinkle the gelatin over 3 tablespoons cold water; let soften 10 minutes. Brush the insides of 6 5-ounce ramekins or custard cups (3¼ inches in diameter) with oil.

2.
Bring the cream and ½ cup plus 2 tablespoons sugar to a simmer in a medium saucepan over medium heat, stirring occasionally. Reduce heat to medium-low; add the gelatin mixture. Cook, stirring, until the gelatin and sugar are dissolved. Remove from heat. Whisk in the crème fraîche and vanilla. Pour into a medium bowl set in an ice-water bath. Let cool completely, stirring occasionally. Divide the mixture among the ramekins. Refrigerate until set, about 3 hours, or up to 1 day.

3.
Line a rimmed baking sheet with parchment, and place 6 4-inch tart rings on top. Divide the dough into 6 pieces. One at a time, roll out each piece into a 7-inch circle (
¹
/
₈
inch thick) on a lightly floured surface. Press each into a tart ring; trim flush with the top edge of the ring. Refrigerate the tart shells until cold, about 30 minutes.

4.
Preheat the oven to 375°F. Prick the bottoms of the tart shells all over with fork. Line each with parchment, and fill with pie weights or dried beans. Bake until the edges are golden, about 18 minutes. Remove the parchment and weights; continue baking until the surfaces are golden, about 10 minutes. Let cool on a wire rack.

5.
Heat the berries, remaining 2 to 4 tablespoons sugar (depending on the sweetness of the berries), and vinegar in a skillet over medium-low heat, stirring, until juicy, about 5 minutes. Let cool slightly.

6.
Unmold the panna cottas: Dip the ramekins in warm water; pat dry. Run a small knife around the edge of each panna cotta; gently coax, and invert onto a tart shell. Top with berries and sauce.

sugar plum tart

MAKES ONE 10-INCH TART

1 disk Pâte Sablée (Basics)

Almond Frangipane (Basics)

1 pound 2 ounces sugar plums or other small plums, halved crosswise and pitted

3 tablespoons turbinado or other raw sugar

Confectioners’ sugar, for dusting

1.
Press the dough into a 10-inch round tart pan with a removable bottom. Refrigerate 10 minutes. Trim the dough flush with the top edge of the pan. Refrigerate until cold, about 30 minutes.

2.
Preheat the oven to 350°F. Line the tart shell with parchment, and fill with pie weights or dried beans. Bake until the edges are golden, about 10 minutes. Remove the parchment and weights; continue baking until the surface is golden, about 10 minutes. Let cool on a wire rack.

3.
Spread the frangipane in the shell. Arrange the plums, cut sides up, on top in concentric circles, pressing gently. Sprinkle with turbinado sugar. Bake until golden, 45 to 50 minutes. Let cool on a wire rack. Just before serving, dust the tart with confectioners’ sugar.

blueberry-lemon tart

MAKES ONE 9-INCH TART

1 disk Pâte Sablée (Basics)

½ cup sugar

3 tablespoons all-purpose flour, plus more for dusting

2 pinches of salt

1 cup low-fat buttermilk

2 large eggs, separated, room temperature

½ teaspoon pure vanilla extract

1 tablespoon freshly grated lemon zest

2 teaspoons fresh lemon juice

Pinch of cream of tartar

2 cups blueberries, picked over

1 tablespoon honey

1.
Preheat the oven to 375°F. Place a 9-inch cake ring on a rimmed baking sheet lined with parchment. Roll out the dough between sheets of parchment to an 11-inch circle (
¹
/
₈
inch thick). Refrigerate 15 minutes. Peel off the parchment; press the dough into the ring. Trim flush with the top edge of the ring. Refrigerate until cold, about 30 minutes.

2.
Prick the dough all over with a fork. Line the tart shell with parchment, and fill with pie weights or dried beans. Bake until the crust starts to turn golden, 20 to 25 minutes. Remove the parchment and weights; continue baking until pale golden, about 5 minutes more. Let cool on a wire rack.

3.
Whisk together ¼ cup sugar, the flour, and a pinch of salt; set aside. Whisk the buttermilk and yolks in a small saucepan over medium-low heat; gradually whisk in the sugar mixture. Cook, whisking constantly, until thickened, 5 to 7 minutes. Stir in the vanilla, zest, and juice. Transfer to a medium bowl set in an ice-water bath. Let cool completely, stirring occasionally.

4.
Meanwhile, put the whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Add a pinch of salt. Beat on low speed until foamy. With the mixer running, gradually add the remaining ¼ cup sugar. On medium-high speed, beat until stiff, glossy peaks form.

5.
Gently fold the pastry cream and 1 cup berries into the meringue. Pour the mixture into the tart shell, making swirls and peaks. Bake until golden, 40 to 45 minutes. Let cool on a wire rack. Remove the cake ring.

6.
Meanwhile, heat the remaining cup berries and the honey in a medium skillet over medium-low heat, stirring gently, until just warm, about 2 minutes. Spoon the glazed berries over the tart.

fig and grape tart

MAKES ONE 4
×
14-INCH TART

Pâte Sablée (Basics; do not divide dough into 2 pieces)

1 cup Almond Frangipane (Basics)

4 ounces figs (about 4), halved lengthwise, or quartered, if large

¹
/
₃
cup black seedless grapes, halved

1 tablespoon turbinado or other raw sugar

Gorgonzola dolce, for serving

1.
Press the dough into a 4 × 14-inch rectangular tart pan with a removable bottom. Refrigerate 10 minutes. Trim the dough flush with the top edge of the pan. Refrigerate until cold, about 30 minutes.

2.
Preheat the oven to 375°F. Line the tart shell with parchment, and fill with pie weights or dried beans. Bake until the edges are golden, about 15 minutes. Remove the parchment and weights; continue baking until the surface is golden, about 10 minutes. Let cool on a wire rack.

3.
Spread the frangipane in the tart shell. Arrange the figs and grapes on top, pressing gently. Sprinkle with the sugar. Bake until golden, 40 to 45 minutes. Let cool on a rack. Serve with Gorgonzola dolce.

strawberry tartlets

MAKES SIX 4-INCH TARTLETS

This dough can be frozen for up to 1 month; thaw in the refrigerator before using. Allow guests to fill their own tarts at the table.

1 cup plus 2 tablespoons all-purpose flour

1½ tablespoons plus 3 tablespoons sugar

½ teaspoon salt

½ cup (1 stick) chilled unsalted butter, cut into small pieces

1 large egg yolk, lightly beaten

1 tablespoon ice water, plus more needed

1½ pounds (2 pints) fresh strawberries, hulled, washed, and halved, or quartered, if large

2 cups crème fraîche

1.
Pulse the flour, 1½ tablespoons sugar, and salt in a food processor to combine. Add the butter; process until the mixture resembles coarse meal.

2.
In a small bowl, mix together the egg yolk and ice water. With the machine running, add the egg mixture in a slow, steady stream through the feed tube. Process until the dough just holds together, about 20 seconds. If the dough feels dry, add more ice water, 1 tablespoon at a time.

3.
Preheat the oven to 400°F. Divide the dough evenly among 6 4-inch tartlet pans; gently press into the pans. Prick the bottoms with a fork. Refrigerate the shells until firm to the touch, at least 30 minutes.

4.
Line each shell with foil, and fill with pie weights or dried beans. Place the tart pans on a rimmed baking sheet; bake until the edges just begin to brown, about 15 minutes. Remove the foil and weights. Continue to bake until the bottom of the crust is golden brown and crisp, about 10 minutes more. Transfer to a wire rack; let cool completely. Remove the shells from the pans.

5.
Meanwhile, in a medium bowl, mix the strawberries with the remaining 3 tablespoons sugar. Cover with plastic wrap, and let macerate until juicy, about 1 hour.

6.
When ready to serve, fill each tart shell with about
¹
/
₃
cup crème fraîche; divide the strawberries evenly among the tarts.

buttermilk pie

MAKES ONE 10-INCH PIE

Graham Cracker–Coated Piecrust (recipe follows)

3 cups buttermilk

½ cup (1 stick) unsalted butter, melted and cooled

8 large egg yolks

2 teaspoons pure vanilla extract

2 cups sugar

½ cup all-purpose flour, plus more for the work surface

½ teaspoon salt

1 tablespoon finely grated lemon zest

Blackberry and Blueberry Sauce (recipe follows)

1.
Preheat the oven to 400°F. Prick the bottom of the pie shell all over with a fork. Line with foil; fill with dried beans or pie weights. Bake until the edges are lightly browned, about 25 minutes. Remove the foil and weights, and bake until the crust is lightly browned, about 10 minutes more. Let cool completely on a wire rack.

2.
Reduce the oven heat to 350°F. In a medium bowl, whisk together the buttermilk, butter, egg yolks, and vanilla. In a large bowl, combine the sugar, flour, and salt. Whisk into the dry ingredients. Pass through a fine sieve into a clean bowl. Whisk in the lemon zest.

3.
Pour the mixture into the pie shell; bake until the center is just set, about 1 hour and 10 minutes. Let cool, and then refrigerate at least 4 hours. Serve cold with berry sauce.

graham cracker–coated piecrust

MAKES ENOUGH FOR ONE 10-INCH PIE

1¼ cups all-purpose flour, plus more for the work surface

¾ teaspoon salt

½ cup (1 stick) unsalted butter, cut into pieces

¼ cup ice water

4 graham crackers, finely ground (½ cup)

1.
Pulse the flour and salt in a food processor to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water 1 tablespoon at a time, and process just until the dough holds together, no more than 30 seconds.

2.
Turn out the dough onto a lightly floured work surface. Flatten the dough into a disk; wrap in plastic. Refrigerate at least 1 hour.

3.
Spread the crumbs on a clean work surface. Roll out the dough on top of the crumbs, coating both sides, into a 14-inch round about
¹
/
₈
inch thick. Gently fit the dough into a 10 × 2-inch (1½ quart) pie plate, and crimp the edges as desired. Refrigerate the shell at least 30 minutes before baking.

blackberry and blueberry sauce

MAKES 4 CUPS

½ cup sugar

1 tablespoon fresh lemon juice

2 pints fresh blueberries

2 containers (6 ounces each) fresh blackberries

1 teaspoon cornstarch

1.
In a medium saucepan set over medium heat, stir together the sugar, lemon juice, and half the blueberries and blackberries. Bring just to a boil. Reduce heat to low, and simmer until the blueberries burst and release their juices, about 3 minutes.