How to line a tart shell

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Everyone is always amazed that it take me barely anytime at all to line a tart pan. So, I am going to share a few tricks of the trade.

1.Prepare your dough 2 hours or overnight before see recipe below. Pull the dough out of the refrigerator to soften and no more than 5 minutes. Make sure to butter your pan so the crust does not stick once baked.DSC_00012.  It is very important your dough had time to rest at least two hours but it is better overnight. Allowing it to rest prevents the dough from shrinking while in the oven. Lightly flour your surface and begin to roll. Make sure to constantly move the dough around to make sure it does not stick. And also flipping the dough over. Flour only if necessary if you add too much flour the dough will become dry.  Roll out to 1/4″ thick and keeping it round.DSC_00023.  Using a pizza pan or a plate cut larger than the pan you are using. Make sure to calculate for the sides and a little extra.DSC_0006 4.  If you end up having too much dough around the sides just cut with scissors once the dough is lined in your tart shell. If you do not have enough you are screwed! Then most likely you will end up with an ugly tart. For best results allow your circle to rest in the refrigerator again for 1 hour. But I know everyone is in a hurry so go ahead and begin lining your tart shell.DSC_00075. Fold the circle in half and press into the tart pan. If the dough is too soft put back in the fridge before continuing for about 10 minutes. Fold over the top edge to create a rim. Make sure the dough is pressed all the way in the corners to ensure the dough does not settle.DSC_00166.Watch this short video of how I lined the tart shell


  7.  Put the finish tart shell in the fridge to firm up. Preheat your oven 350F. Then place parchment or foil in your tart shell then fill with beans, pie weight or rice. If the dough is not firm the weights will leave marks in your tart shell.DSC_00218. Bake for 20 minutes with weights then remove and bake the rest of the way. If the center begins to puff up poke with a knife. Depending on your recipe you may need to bake it completely or par bake. Do not over-bake. Are you putting a filling in then baking it again? If so just bake until the crust sets and the bottom is lightly baked.DSC_0025

 

Tart or Pie Dough
Yields 2
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Ingredients
  1. 21/2 cups All-Purpose Flour
  2. 3 Tablespoon Cane Sugar
  3. 2 Sticks(1 cup) Unsalted Butter
  4. ½ teaspoon Salt
  5. ¼ cup Cold/Ice Water
  6. 2 each Duck Egg Yolks(can also use chicken eggs)
Instructions
  1. 1.)Combine the flour, sugar, and salt in the mixer with the paddle attachment.
  2. 2.)Add the butter 1/4” pieces and mix until pea size pieces. Do not overmix.
  3. 3.)Add the egg yolks.
  4. 4.)Add the water. Form into two discs, and cover.
  5. 5.)Let rest for 2 hours or best if overnight in the fridge.
  6. 6.)Roll out.
Notes
  1. If you are planning to do a savory tart take out the sugar.
101 Sweet Pastry http://101sweetpastry.com/
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Pear Cranberry Tart featured in the Yellow Scene Magazine

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         Last month, I had the honor of working with the Yellow Scene Magazine in Boulder with our Pear Cranberry Tart. The tart was one of the selections offered for Thanksgiving and also Christmas with the Boulder Dessert Club.

Interested in signing up to be a part of the  Boulder Dessert Club or want to give as a gift? 

One of the Boulder Dessert Club members  said” it was the best pie she ever had in her life” with a flaky crust, pear cranberry filling, and topped with streusel. Not too sweet and not too tart the perfect combination.

Check out the magazine article this month in Yellow Scene.  Pear Tart 2

Pear Cranberry Tart
Serves 6
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Ingredients
  1. Struesel
  2. 1/2 cup All Purpose
  3. 1/2 cup Almond Flour
  4. 1/2 cup Sugar
  5. 1/2 cup Cold Unsalted Butter, cut into small cubes
  6. pinch of Salt
  7. Method
  8. 1.)Combine all-purpose flour, almond flour, sugar, and salt and mix well.
  9. 2.)Add the butter and mix until a crumble powder. Do not over mix.
  10. 3.)Set aside
  11. Pie Dough
  12. makes one : 9x1" Tart Pan
  13. 1.25 cups All-Purpose Flour
  14. 1.5 Tablespoon Sugar
  15. 1 Stick (1/2 cup) Unsalted Butter
  16. 1/4 teaspoon Salt
  17. 1/4 cup Cold Water
  18. 1 each Yolk
Method
  1. 1.)Combine the flour, sugar, and salt in the mixer with the paddle.
  2. 2.)Add the butter 1/4” pieces and mix until pea size pieces. Do not overmix.
  3. 3.)Add the egg yolks.
  4. 4.)Add the water. Form into a disc and cover.
  5. 5.)Let rest for 2 hours or best if overnight in the fridge.
  6. 6.)Roll out to 1/4" thick and line the tart pan. Cover and put in the fridge.
  7. Cranberry Pear Filling
  8. 2 lbs Pears
  9. 1/2 cup Cranberries
  10. 1/2 cup Brown Sugar
  11. 1.5 Tablespoons Cornstarch
  12. 1 Vanilla Bean, halved lengthwise or 1Tbsp Vanilla Paste
  13. 2.5 Tablespoons cold unsalted butter
  14. Method
  15. 1.)Combine all ingredients together in a bowl and set aside.
Assemble the Tart
  1. 1.)Fill the tart shell with Cranberry Pear Filling then top it with the streusel
  2. 2.)Bake at 375F for  35-45 minutes until lightly golden and the
  3. filling is bubbling.
101 Sweet Pastry http://101sweetpastry.com/
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Pear Cranberry Tart

Peanut Butter Pie

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Makes 1-9″ Peanut Butter Pie 

DSC_0565

Make the Crispy Brown Rice Crust:

1.)In a medium saucepan combine the agave syrup, cane sugar, and water. Bring to a light-colored caramel. Take off heat then add the butter. Mix the caramel mixture into the Crispy Brown Rice. Move fast so the caramel does not set up. DSC_0501

2.)Press into a 9″ Pie Pan and set aside. Watch a video of how I made this crust. 

Make the Milk Chocolate Ganache Layer:

3.)Melt the Milk Chocolate over a double boiler then add the peanut butter.Spread on top of the rice crispy crust and sprinkle with salted peanuts.Set aside for 20 minutes to harden or put in the refrigerator.

DSC_0519

Make the Dark Chocolate Ganache Layer:

4.)In a medium sauce pan combine the heavy cream,agave syrup and bring to a boil. Pour on top of the dark chocolate and mix until combined.Add the butter and vanilla.Mix until smooth.Let harden for 30 minutes.

DSC_0524

 Make the Meringue Top:

5.)In a medium pot combine the sugar and water and cook until 234F. Brushing the sides often with water to prevent crystallization. Whip up the whites until medium peak. Add the sugar syrup in the whites.

DSC_0528

6.)Spread on top of the dark ganache with a spoon then torch to get some color. Sprinkle with peanuts. Yummy. It’s ready to eat. :)

DSC_0540 DSC_0548

 

Peanut Butter Pie
Yields 1
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Crispy Brown Rice Crust
  1. 1/4 cup Agave Syrup
  2. 1/3 cup Cane Sugar
  3. 1/4cup Water
  4. 1/4cup Unsalted Butter, room temperature
  5. 2 cups Crispy Brown Rice
Method
  1. 1.)In a medium saucepan combine the agave syrup, cane sugar, and water. Bring to a light-colored caramel.
  2. 2.)Add the butter.
  3. 3.)Mix in the Crispy Brown Rice.
  4. 4.)Form into a 9” pie pan and set aside.
Peanut Butter Filling
  1. ¾ cup Peanut Butter Creamy
  2. 2/3 cup 38% Milk Chocolate
Method
  1. 1.)Melt the Chocolate over a double boiler then add the peanut butter.
  2. 2.)Pour on top of the crust.
Dark Chocolate Ganache
  1. ½ cup Heavy Cream
  2. 4 teaspoon Agave Syrup
  3. ½ cup Dark Chocolate 61%
  4. 1/4cup Unsalted Butter
  5. 1 teaspoon Vanilla Paste
  6. ½ cup Salted Peanuts
Method
  1. 1.)In a medium sauce pan combine the heavy cream,agave syrup and bring to a boil.
  2. 2.)Pour on top of the dark chocolate and combine.
  3. 3.)Add the butter and vanilla.Mix until smooth.
  4. 4.)Pour on top of the Peanut Butter Filling then sprinkle with salted toasted peanuts
Meringue
  1. 3/4 cup Cane Sugar
  2. ¼ cup Water
  3. 1/4 cup Egg Whites(best if duck egg whites but may use chicken)
  4. 1/4 cup salted toasted peanuts
Method
  1. 1.)In a medium sauce pan combine the sugar and water and cook until 234F. Brushing the sides often with water to prevent crystallization.
  2. 2.)Whip up the whites until medium peak.
  3. 3.)Add the sugar syrup in the whites.
  4. 4.)Spread on top of the dark ganache and torch to get some color. Then sprinkle with peanuts.
101 Sweet Pastry http://101sweetpastry.com/
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