 makes ten 3½” hand pies For the Cornmeal Crust- 2 cups all-purpose flour ½ cup stone-ground cornmeal 1 teaspoon kosher salt 1 tablespoon granulated sugar ½ pound (2 sticks) cold unsalted butter, cut into ½ inch pieces 1 cup ice cold water combined with 2 tablespoons cider vinegar (you will not use all of this liquid) and ½ cup ice Place the ice cold water and cider vinegar in a Pyrex measuring cup with a handful of ice (about ½ cup) and refrigerate. In a large bowl, stir together the flour, cornmeal, salt, and sugar. Add the butter pieces, using your fingertips to coat the butter with the flour mixture. Use a pastry blender to cut the butter into the flour mixture, until you have mostly pea-sized pieces of butter with a few larger pieces. Retrieve the water/vinegar/ice from the refrigerator. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, tossing it with a fork to incorporate. Add 2 more tablespoons of the water mixture, tossing again, and then additional tablespoons (no more than 12 tablespoons total) until the dough begins to come together. (12 tablespoons of liquid seems to consistently be the correct amount. Depending on the weather, you may need a little more or less.) Gather the dough together, divide it in two discs, flatten them slightly, wrap in plastic wrap and refrigerate for at least 1 hour before rolling out. When ready to roll, retrieve one round of dough from the refrigerator, and let it soften just enough to facilitate rolling. Roll the dough on a lightly floured sheet of parchment paper, to a thickness of about ⅛ inch, approximately 13” in diameter. Use a 3¼” cutter to cut out 5 squares of dough; you can reroll scraps once, if needed. Slide the parchment sheet with the dough squares to a baking sheet. Cover with plastic wrap and refrigerate. Repeat with the second round of dough, then begin the filling. For the filling- Preheat the oven to 400 degrees F (so you don’t forget.) 2 cups total, diced peaches and nectarines (I don’t peel the nectarines, just the peaches) 1-2 tablespoons cooled honeyed bourbon caramel (depending on sweetness of the fruit) 1 tablespoon cornstarch pinch of freshly grated nutmeg pinch of ginger 2 teaspoons fresh lemon or fresh orange juice dash of orange bitters (optional) egg wash from 1 egg whisked with 1 teaspoon water or milk or cream coarse sanding sugar for sprinkling In a medium bowl, toss the diced fruit with the caramel, cornstarch, spices, juice, and bitters. Retrieve the dough squares from the fridge. Brush the edge of half of the squares with a thin border of egg wash. (The other squares will serve as the top of the hand pies.) Spoon one tablespoon of fruit (leaving most of the liquid behind) into the center of half of the squares. Cover each fruit-filled square with one solid square, pinching the edges to seal using a fork. Brush the top of the hand pies with egg wash and sprinkle with coarse sanding sugar. Place the pies on a parchment lined baking sheet, allowing a little breathing room between them, about 3/4 of an inch. Use a fork to prick a few holes in the top of each pie, so steam can escape as they bake. Return the hand pies to the refrigerator, or preferably to the freezer (if space allows) and let them get good and cold, at least 10 minutes in the freezer, at least 20 minutes in the fridge. This helps the pies hold their shape in the oven. Bake on the middle rack of the preheated oven for 18-20 minutes, until golden and the fruit softens. Serve with Honeyed Bourbon Caramel. Note about lattice tops: You can certainly top the pies with a lattice made from half of the dough squares. If you decide to do this, you have to cut the dough into ½ inch strips and chill them before assembling the pies. If you try to do this once you’ve placed the fruit on top of the bottom layer, the lattice will get soft and the fruit will seep into the bottom of the pie and you’ll be kicking yourself. It’s a little more fiddle, but the end results are pretty great. For the Honeyed Bourbon Caramel- makes approximately 1½ cups ⅓ cup honey ½ cup granulated sugar ½ cup heavy cream 2 tablespoons unsalted butter generous pinch of salt ½ teaspoon vanilla 2-3 teaspoons bourbon (depends on the day) In a heavy bottomed medium saucepan, combine the honey and sugar over medium heat, whisking only to dissolve the sugar. Bring to a simmer, carefully swirling the pan occasionally, until the mixture begins to bubble, (first big bubbles, then smaller bubbles) and turns from light brown to deeper amber. Tilt the pan if you see the mixture getting darker on one side. Remove the pan from the heat, carefully add the cream (mixture will spatter!) whisking to combine. Return to low heat briefly, allowing the sauce to thicken a bit. Remove from heat, add butter, salt, and vanilla, stirring until combined. Add bourbon. Let caramel cool in a heat-proof bowl, then refrigerate. 
0 Comments
 adapted from Claire Ptak
makes 8 (see note about freezing unbaked scones) 2 cups all-purpose flour 1½ cups white/whole wheat flour 1 tablespoon baking powder 1 teaspoon ground ginger ½ teaspoon finely grated, peeled fresh ginger ½ teaspoon ground cinnamon ¼ teaspoon ground cloves ¼ teaspoon kosher salt 7 oz. (1 stick plus 6 tablespoons) cold, unsalted butter, cut into small cubes 1 cup crystallized ginger, (4 ounces) finely chopped ¾ cup nonfat plain Greek yogurt 5 tablespoons unsulfured molasses 1 tablespoon honey 1 teaspoon finely grated orange zest ¼ cup turbinado sugar (Sugar in the Raw) ¾ cup (total) fresh cherries and plums, rinsed, pitted, diced egg wash made from 1 large egg, lightly beaten turbinado sugar for sprinkling Preheat the oven to 400 degrees F. In a large bowl, whisk together the flours, baking powder, ground ginger, fresh ginger, cinnamon, cloves, and salt. Add the butter, using your fingers to rub it into the dry ingredients until it forms pea-size crumbs. Add the crystallized ginger, using a fork to mix. In a medium bowl, whisk together the yogurt, molasses, honey, orange zest, and turbinado sugar. Add the molasses mixture to the flour/butter mixture, using a rubber spatula to gently combine the ingredients, just until the dough comes together. Fold in the diced fruit. Scrape the dough onto a lightly floured work surface, and pat into a 12” by 4” rectangle. Divide the dough into 4 equal rectangles, then cut each rectangle into 2 triangles. Place the scones on a parchment lined baking sheet and brush generously with the beaten egg. Sprinkle with turbinado sugar. Bake the scones in the preheated 400 degree F oven until golden and slightly firm, about 25 minutes. Serve warm with butter, honey, and jam. Any leftovers can be stored in an airtight tin for 2 days. Note: Unbaked scones can be wrapped in plastic wrap and frozen for up to 1 month. Bake from frozen, -don’t defrost!- allowing a little additional baking time.  (adapted from the Gold Medal Flour Cookbook and Matt Jennings) makes 13 fritters First prepare the Spicy Sugar- ¼ cup granulated sugar ¼ cup raw sugar 1 tablespoon cinnamon 1 teaspoon ground ginger ¼ teaspoon freshly ground nutmeg generous pinch cayenne generous pinch kosher salt In a medium bowl, combine the sugars and spices. Whisk well to combine. Set aside while you prepare the fritters. For the fritters- (I use a 3/4 oz. ice cream scoop to drop the batter in the oil) ½ cup cake flour ¼ cup Wondra instant flour 1 tablespoon packed dark brown sugar 1 teaspoon baking powder ¼ teaspoon kosher salt ⅓ cup buttermilk (I use Five Acre Farms) 1 egg 1½ teaspoons olive oil 1½ cups diced fresh peaches, drained in a fine mesh strainer then placed on paper towel to absorb excess moisture 3 cups canola oil, for frying In a large bowl, whisk together the cake flour, Wondra, brown sugar, baking powder, and salt. In a medium bowl, whisk together the buttermilk, eggs, and olive oil until smooth. Add the wet ingredients to the dry ingredients, using a rubber scraper to combine. Fold in the diced peaches. Place a candy or deep-fry thermometer within reach. Line a baking sheet with a sheet of parchment paper and a thickness of paper towels. Heat the oil in a large, heavy bottomed pot, making sure the oil registers 350 degrees F before you begin frying the fritters. Using a 3/4 oz. ice cream scoop, carefully add spoonfuls of batter to the hot oil. Fry just until golden, turning the fritters once or twice so they fry evenly, about 5-6 minutes total. Make sure the oil returns to 350 degrees F before you add the next batch of fritters. Toss the warm fritters in the Spicy Sugar and serve at once.   from Yotam Ottolenghi Use plain or vanilla Arab-style sesame halvah for this rich cake. To serve as a dessert, have thick whipped cream alongside. Makes one 9” x 5” loaf. Method Preheat the oven to 350 degrees F/180 degrees C. Grease a 9” x 5” loaf pan with a little butter, and line the base and sides with parchment paper. For the topping- ¼ cup unsalted butter scant 1¼ cups walnuts, coarsely chopped 1 teaspoon ground cinnamon scant 3 tablespoons dark brown or muscovado sugar 6 oz. plain or vanilla Arab-style sesame halvah, broken into 1¼” pieces Put the butter in a small saucepan and place over low to medium heat. Melt, then let it sizzle for about 3 minutes until it's light brown and smells slightly nutty. Remove from the heat and set aside to cool. Once cool, mix the butter, walnuts and cinnamon together. Divide the mixture in half and stir the brown or muscovado sugar into one of the portions; you may need to use your hands to break up the sugar and spread it evenly throughout the nuts. Prepare the cake batter. For the cake batter- 6 tablespoons unsalted butter, room temperature (plus extra for greasing the pan) ½ cup superfine sugar 2 eggs, lightly whisked 1⅔ cups all-purpose flour ¾ teaspoon baking powder ¾ teaspoon baking soda ½ cup plus 1 tablespoon sour cream pinch salt In an electric mixer, cream the butter and sugar on a medium speed until light and fluffy, then add the eggs a little at a time until incorporated. Whisk together the flour, baking powder, baking soda and a pinch of salt. Add this to the batter alternating with the sour cream, in a couple of additions; be sure not to over mix. Spread half the batter onto the bottom of the prepared pan and evenly scatter the sugarless nut mixture over the batter. Dot the halva on top, then use a small cookie or ice cream scoop to drop the remaining batter over this. Use a small offset spatula to smooth the batter – the halva may drag a bit into the batter, but don't worry about that. Finally, sprinkle the sugary nuts on top. Bake in the pre-heated 350 degree F oven for 45-50 minutes, until a skewer inserted into the center comes out clean. Leave to cool for 20 minutes, then gently remove from the pan by lifting the parchment paper. Remove the parchment paper and leave the cake to cool completely on a wire rack before slicing. (Best to use a serrated knife.) Wrap any leftovers in plastic wrap or aluminum foil- they will keep for a day or two.   Roasted Cherries (from Stacey Adimando's PIATTI Cookbook)
1 tablespoon red wine vinegar 1 teaspoon extra-virgin olive oil 1 teaspoon honey ⅛ teaspoon kosher salt freshly ground black pepper 24 sweet red cherries Preheat the oven to 400 degrees F. In a medium bowl, combine vinegar, olive oil, honey, salt, and black pepper. Stir vinegar/oil mixture with a fork, then add the cherries, toss well to coat. Place the cherries on a parchment lined baking sheet, reserving the vinegar/oil mixture. Roast the cherries until juicy and the fruit has collapsed slightly, about 20 minutes. Remove from the oven and set aside to cool. Oven Roasted Nectarines Preheat the oven to 400 degrees F. 2 nectarines, (about 5 oz. each) rinsed, halved, pitted, sliced in quarters lengthwise 1 teaspoon olive oil 1 tablespoon honey Place the nectarine slices in a medium bowl, drizzle with the olive oil and honey, tossing to coat. Transfer the fruit to a parchment lined baking sheet. Bake for 15 minutes, just until tender. Remove from oven and set aside to cool. Olive Oil Cornmeal Cake (makes one 9” cake) (from Stacy Adimando's PIATTI Cookbook) 1 cup cornmeal 1 cup unbleached all-purpose flour 1½ tsp. kosher salt ½ tsp. baking powder ¼ tsp. baking soda 2 tablespoons toasted pine nuts (optional) 5 Tbsp. unsalted butter 5 Tbsp. fruity extra-virgin olive oil ⅓ cup sugar 1 Tbsp. plus 1 tsp. honey 3 large eggs ¼ tsp. pure vanilla extract ¾ cup whole milk ½ cup buttermilk For the garnish- 1 Tbsp. extra-virgin olive oil Fresh rosemary (2 Tbsp.), or crumbled chive flowers or fresh thyme Flaky sea salt Freshly ground black pepper (my black pepper cupboard was bare- I used pink peppercorns) Preheat the oven to 400 degrees F. In a medium bowl, whisk together the cornmeal, flour, salt, baking powder, and baking soda. (If using the pine nuts, add them to the cornmeal mixture.) In a small saucepan over medium-low heat, melt 4 Tbsp. butter. Pour the butter into a large heat-proof bowl and let cool slightly. Add 4 Tbsp. of olive oil, the sugar, and honey. Whisk in the eggs and vanilla until incorporated. Whisk in the milk and buttermilk until incorporated. Gradually add the cornmeal mixture, stirring the batter with a spatula until mostly smooth. Place a 9” cake pan in the oven with the remaining 1 Tbsp. each of butter and olive oil in it. Once the butter melts, remove the pan and tilt it until the bottom and a little of the sides are greased. Stir the cornmeal batter well and pour it into the hot pan. Spread to fill evenly. Bake until a tester inserted into the center comes out clean, about 22-25 minutes. Garnish- 1 Tablespoon extra-virgin olive oil Fresh rosemary (about 2 Tablespoons) Freshly ground black pepper Flaky sea salt Roasted cherries and nectarines Brush the cake with the olive oil and sprinkle with the rosemary, a few grinds of black pepper, and a sprinkle of flaky sea salt. Serve the cake with the roasted fruit. Cover any leftover cake tightly with plastic wrap and place in an airtight container for up to 4 days. Cover and refrigerate any leftover fruit.  makes 1 cup ½ cup heavy cream 3 tablespoons unsalted butter, cut into small pieces ⅓ cup granulated sugar ⅓ cup dark brown sugar, firmly packed pinch of salt ½ cup strained Dutch-process cocoa powder Place the cream and butter in a heavy bottomed saucepan over moderate heat. Stir with a heat-resistant spatula until the better is melted and the cream just comes to a low boil. Add both sugars, stirring for a few minutes until they are completely dissolved. Reduce the heat. Add the salt and cocoa and stir briskly with a whisk until glossy and smooth. Remove from the heat. Serve immediately or cool and reheat in the top of a double boiler over hot water. Cover and refrigerate any leftovers. (Maida recommends storing the sauce in the refrigerator in a straight-sided jar or container that flares out at the top because the sauce becomes too firm when chilled.)   makes 18-20 depending upon the depth of your mini muffin pan (I use a heavy weight mini muffin pan- each opening measures 1” deep by 2¼” across.) It’s best to make the peach butter first so you can serve it alongside the popovers when they exit the oven. For the Honey Peach Butter- 1 large ripe peach, peeled, pitted, and diced 1 tablespoon fresh orange juice 2 teaspoons sugar 2 sticks (8 ounces) unsalted butter, cut into pieces ¼ teaspoon cardamom 1 teaspoon orange zest ⅛-¼ cup wild flower honey, depending upon your sweetness preference Place the peeled, pitted, and diced peach in a small heavy bottomed saucepan with the orange juice and sugar. Simmer until the peach softens and the orange juice and sugar become syrupy. Remove from the heat and transfer to a heatproof bowl to cool completely. (You can speed things along by placing the peach mixture in the fridge.) When the peach mixture is completely cool, place the butter pieces in the bowl of a food processor fitted with the blade attachment. Add the cardamom, orange zest, and honey processing just until smooth. Add the cooled peach mixture, pulsing just a few times to combine it with the butter. Transfer the peach butter to a serving bowl. Serve with piping hot popovers. Cover and refrigerate any leftover butter. For the Popovers- softened butter for greasing the pan(s) 2 eggs 1 cup whole milk ⅓ cup fresh corn kernels, lightly mashed with a fork 1 tablespoon sugar ½ teaspoon salt ¼ teaspoon freshly ground black pepper ¾ cup all-purpose flour ¼ cup cornmeal 2 tablespoons melted butter for the batter Preheat the oven to 425 degrees F. Butter a 2 dozen mini-cupcake pan (or two single dozen mini-cupcake pans) and place the pan(s) in the oven while you prepare the batter. In a large bowl, beat together the eggs, milk, and corn kernels. In a medium bowl, whisk together the sugar, salt, black pepper, flour, and cornmeal. Gradually add the dry ingredients to the egg mixture, whisking until the mixture is smooth. Whisk in the melted butter. Carefully remove the mini-cupcake pan(s) from the oven using oven mitts (remember-the pan is hot!) and fill the buttered mini-muffins cups almost to the top with batter. Bake for 10 minutes at 425 degrees F, then reduce the oven temperature to 350 degrees F and bake until puffed and golden brown, about 10 minutes more. DO NOT OPEN THE OVEN DOOR WHILE THEY’RE BAKING! Serve the popovers immediately with peach butter.   inspired by Haven in Lenox, Mass.
This began as a bar cookie recipe that happily stepped into a tart pan. Garnished with ganache and fresh apricot slices, it's a perfect summer dessert. (It also works beautifully swapping the dried apricots for dried cherries and garnishing with fresh cherries.) makes one 13” x 9” tart Tart Dough ¾ cup (6 oz.) dried apricots, diced 2 tablespoons fresh orange juice 1¼ cups all-purpose flour ¼ teaspoon salt ¾ cup dark brown sugar ¾ cup (6 oz.) unsalted butter, cut into pieces ½ cup desiccated coconut, unsweetened ½ cup walnuts, coarsely chopped ¾ cup old-fashioned rolled oats ½ teaspoon orange zest ½ cup (4 oz.) uncrystallized candied ginger, diced In a small bowl, combine the dried apricots and orange juice; set them aside. In the bowl of a standing mixer fitted with the paddle attachment, combine the flour, salt, and brown sugar on low speed. Add the cubed butter and mix until the consistency is similar to cookie dough. With mixer on low, add the coconut, walnuts, oats, orange zest, candied ginger, and the apricots/orange juice. Preheat the oven to 350 degrees F. Lightly butter and flour a fluted rectangular tart pan (mine measures 11” long x 8” wide.) Press the dough into the tart pan, using a sheet of parchment paper to pat it smoothly. Place the tart pan on a parchment lined baking sheet and bake for 45 minutes, until golden in color. Let cool completely and glaze with ganache. Refrigerate until the chocolate is set and garnish with fresh apricot slices. Ganache 4 oz. heavy cream 4 oz. dark chocolate, coarsely chopped Place the chocolate in a heatproof bowl. In a heavy bottomed saucepan, bring the cream just to a boil. Pour the scalded cream over the chocolate and let it stand for 5 minutes. Stir with a whisk until shiny and smooth making sure the chocolate is completely incorporated into the cream. Garnish 8 ripe but firm apricots, rinsed, halved, pitted, thinly sliced and patted dry on paper towels  makes one 9" x 5" cake
For the pound cake- 1 cup all-purpose flour ¾ cup semolina flour ½ teaspoon salt ½ teaspoon ground cardamom ⅛ teaspoon baking soda 1 stick (4 oz.) unsalted butter, room temperature zest of one orange 1½ cups sugar 3 large eggs, room temperature ½ cup plain Greek-style yogurt or sour cream 1½ teaspoons vanilla extract Preheat the oven to 325 degrees F. Lightly butter one 9”x 5” loaf pan; line the bottom and sides with parchment paper. Butter the parchment and dust the pan with flour, and tap out the excess. In a medium bowl, whisk together the flours, salt, cardamom, and baking soda. In a separate bowl, rub the orange zest into the sugar. In the bowl of a standing mixer fitted with the paddle attachment, beat butter and orange zest/sugar on medium speed until fluffy. Add the eggs, 1 at a time, beating well after each addition. Scrape down the sides and the bottom of the bowl and beat on medium until smooth. With mixer on low, gradually add the flour mixture in thirds, alternating with the yogurt (or sour cream.) Add the vanilla. Pour the batter into the prepared loaf pan. Place the pan on a baking sheet and bake on the middle rack of the pre-heated oven until the center tests clean with a small knife or toothpick, about 1 hour and 10 minutes. Set the cake to cool on a rack for 15 minutes, then use a small offset spatula or knife to loosen the cake from the pan. Carefully turn the cake out and let it cool completely on the cooling rack. (If you are not serving the cake that day, wrap it in plastic wrap. It can be stored, wrapped, at room temperature for 3 days.) For the gin poached rhubarb- 3 tablespoons good quality gin (I’m a fan of Hendricks) 3 tablespoons sugar 1½ cups of diced rhubarb (make sure to remove all leaves, rinse the rhubarb and pat dry) In a heavy bottomed saucepan, place the gin and sugar. Cook over low heat until the sugar dissolves. Add the diced rhubarb and simmer for 7 minutes, just until the rhubarb softens but still holds its shape. Use a slotted spoon to remove the rhubarb from the saucepan; place the rhubarb in a bowl to cool. Reduce the liquid in the saucepan slightly, until it becomes syrupy. Let the syrup cool completely then add it back to the cooled rhubarb. Cover and refrigerate until serving or up to 3 days. For the Campari soaked cherries- 1 cup sweet or sour cherries, rinsed, stems removed, pitted ½ cup sugar ½ cup water 2 tablespoons Campari 1 tablespoon sweet vermouth 1 vanilla bean, split Place the sugar and water in a heavy bottomed saucepan. Cook over low heat until the sugar dissolves. Remove from the heat and set aside to cool. When cool, add the sugar syrup to the cherries. Add the Campari, sweet vermouth, and the vanilla bean to the cherries. Cover and refrigerate overnight or up to 3 days. For the Negroni glaze- 2 cups powdered sugar 2 tablespoons Campari 1 tablespoon Gin (or 1 tablespoon syrup from the gin poached rhubarb) 1 or 2 tablespoons fresh orange juice (depends how thick/thin you prefer the glaze) Place the powdered in a medium mixing bowl. Gradually add the Campari, gin, and orange juice, whisking until smooth. Pour the glaze over the cooled pound cake and smooth with an offset spatula. Let the glaze set before slicing. Garnish with gin poached rhubarb and Campari cherries.  makes one 9½” tart
For the pastry- 1 cup all-purpose flour 1 cup white whole wheat flour ½ cup finely ground toasted almonds 1 teaspoon salt 1½ teaspoons sugar 2 sticks cold unsalted butter, cut into small pieces 4-6 tablespoons ice cold water In the bowl of a food processor fitted with the blade attachment, pulse the flours, ground almonds, salt, and sugar. Add the cold butter pieces, pulsing until the mixture resembles coarse crumbs with some larger pieces. Transfer the flour/butter mixture to a large mixing bowl. Add 4 tablespoons of the ice water, a tablespoon at a time, tossing the mixture with your fingers until the dough just starts to hold together. (You may need the full 6 tablespoons of water.) Gather the dough together, divide it in half, and wrap each portion of dough in plastic wrap. Refrigerate for at least 30 minutes before rolling out. Roll one portion of dough into a circle, about 12” in diameter. Fit the dough into a lightly buttered and floured 9½” x 1½” tart pan with removable bottom. Fold the excess along the top edge of the pan to create a rim. Place the pastry-lined pan in the freezer for 30 minutes, until firm. Retrieve the second portion of dough (the top crust) from the fridge and roll it into a circle, about 10” in diameter. You can cut 1” strips if you wish to make a lattice or cut out decorative shapes with small cookie cutters. Refrigerate your top crust while you prepare the filling. Preheat the oven to 425 degrees F. For the filling- (adapted from Kate Lebo) 1 pound fresh sour cherries, rinsed and pitted (you should have 2½ cups) 1 pound fresh apricots, rinsed, halved, pitted, cut in fourths (you should have 2½ cups) zest and juice from one small orange 3 dashes of orange or cherry bitters ½ teaspoon vanilla extract 1 cup packed dark brown sugar (if the apricots are very tart, add one addtl. tablespoon of brown sugar) pinch of salt ¼ teaspoon ground cardamom 4 tablespoons cornstarch or tapioca flour egg wash made from 1 egg beaten with 1 tablespoon milk or cream coarse sanding sugar for sprinkling Place the cherries and apricots in a large mixing bowl. Add the zest, juice, bitters, and vanilla to the fruit. In a medium bowl, whisk together the brown sugar, salt, cardamom, and cornstarch OR tapioca flour. Retrieve the tart pan from the fridge and place it on a parchment lined baking sheet. Add the sugar/spice/thickener mixture to the fruit; use a rubber scraper to thoroughly combine. Pour the filling into the tart pan. Retrieve the top crust (lattice strips or cutouts) from the fridge and place over the filling. Brush with the egg wash and sprinkle with coarse sanding sugar. Place the tart in the freezer for ten minutes to set the pastry. Cover the edges of the tart with aluminum foil strips. Place the tart on the bottom rack of the preheated oven. Bake for 15-20 minutes, just until the crust begins to turn golden. Move the baking sheet to the middle rack of the oven and reduce the oven temperature to 375 degrees F. Bake the tart until juices bubble around the edges and through the center, about 40-45 minutes. (If the top crust is getting dark, place a sheet of parchment paper on top of the tart.) Set on a cooling rack to cool completely before removing outside ring of tart pan. |
Archives
August 2019
|
RSS Feed