 filling adapted from Michelle Polzine makes one 12- inch tart Sour Cream Pastry ¼ cup sour cream 1 tablespoon freshly squeezed orange juice ¼ cup cold water 1 cup all-purpose flour ¼ cup fine cornmeal ½ teaspoon salt ½ cup (1 stick) cold butter, cut into small pieces In a 2 cup Pyrex measuring cup, whisk together the sour cream, orange juice and cold water. Place this in the fridge. In a medium bowl, whisk together the flour, cornmeal and salt. Use a bench scraper or your fingertips to cut the butter into the dry ingredients. The mixture should be crumbly and resemble coarse cornmeal. Retrieve the sour cream/orange juice/water mixture from the fridge. Gradually add it to the flour/butter mixture, using a fork to gently incorporate most of the liquid into the dry ingredients. You want the pastry to be moist but not overly wet. (You will probably be left with a tablespoon or so of liquid that does not go into the pastry.) Gather the dough together and shape it into a disc. Wrap in plastic wrap and refrigerate for at least an hour before rolling out. When ready to roll out the dough, lightly dust a sheet of parchment paper with flour. Roll out the dough on the parchment paper into a circle about 13” in diameter and ⅛” thick. Place the parchment on a baking sheet and refrigerate the pastry while you prepare the filling. When ready to bake, preheat your oven to 425 degrees F. For the Sour Cherry Lekvar- 1 cup dried sour cherries ½ cup water 2 tablespoons sugar ½ teaspoon vanilla extract In a small saucepan, combine the cherries, water, and sugar. Bring to a simmer over medium-high heat. Turn off the heat, cover, and let stand for one hour, until cherries are soft. Return the mixture to a simmer and simmer just until most of the liquid has reduced. Add the vanilla extract. Let cool, then transfer to the bowl of a food processor fitted with the blade attachment. Puree until smooth then transfer the mixture to a container and let cool completely. Can be made one day ahead, covered and refrigerated. For the filling- 3 tablespoons fine dry cookie or cake crumbs 2 tablespoons plus 1 teaspoon all-purpose flour 1 cup Sour Cherry Lekvar ¼ cup plus 3 tablespoons sugar 1 tablespoon brown sugar orange zest from one small orange pinch of kosher salt ¼ teaspoon ground cardamom 1 pound rhubarb, trimmed, cut into 2-inch pieces (frozen is fine- blot away excess ice crystals) 1 cup frozen tart cherries, pitted 1 tablespoon unsalted butter, melted coarse sanding sugar for sprinkling In a small bowl, combine crumbs and 1 teaspoon of flour. Retrieve chilled pastry from the fridge, leaving the dough on the parchment. Spread the cooled cherry lekvar over the dough, leaving a ½” border. Sprinkle the crumb/flour mixture evenly over the lekvar. Slide the pastry (still on the parchment) back onto a baking sheet, and return to the refrigerator. Be sure to preheat your oven to 425° In a medium bowl, whisk together the remaining 2 tablespoons of flour, ¼ cup plus 2 tablespoons sugar, brown sugar, the orange zest, salt, and cardamom. Set aside. Retrieve the pastry circle from the fridge. Place the rhubarb and the frozen, tart cherries in a large bowl. Toss with the sugar mixture, stirring to coat. Spread the rhubarb/cherry mixture evenly over the dough, just up to the edges of the lekvar and crumbs. (Work quickly so the rhubarb and cherries don’t give off too much liquid.) Fold the edges of the dough up and over, twisting them to form an edge. Brush the edge with the melted butter and sprinkle with the remaining tablespoon of sugar. Refrigerate the tart for 20 minutes. Retrieve the tart from the fridge and sprinkle with coarse sanding sugar. Transfer the tart (on the parchment) to a baking sheet (or preferably to a pizza stone) and bake on the lowest rack of the oven for 15 minutes. Reduce the oven temperature to 375°, cut a parchment paper circle (around 11”) with a few holes to allow steam to escape, and cover the tart with the parchment circle. Bake until the rhubarb and cherries bubble and the crust is deeply golden, about 35 to 40 minutes. Set aside to cool for 15 minutes before transferring the tart to a wire rack. To release the tart from the parchment paper, use the removable bottom from a tart pan or a large icing spatula. (The tart will be fragile, so be gentle.) Best served warm or at room temperature. 
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 Yield: One 9-inch pie
Manner Neapolitaner Wafers and hazelnuts form the crust for a tart raspberry filling topped with honey-sweetened mascarpone cream and fresh raspberries. Perfect with strong coffee or a nightcap of Manner Neapolitaner liqueur. (* Note: Recipe uses a total of ½ cup roasted, skinned hazelnuts- half are used in the crust, the other half is folded into the mascarpone cream.) For the crust: Nonstick spray or canola oil, for greasing 3 packages (2.65 oz. each) ‘The Original’ Manner Hazelnut Wafer Cookies to yield 2 cups (240 g) Manner Wafer crumbs 4 Tbsp. (57 g) unsalted butter, melted ½ teaspoon kosher salt ¼ cup (40 g) roasted, skinned, hazelnuts* To the bowl of a food processor fitted with the blade attachment, add one package of Manner Wafer Cookies, pulsing just until medium crumbs form, being careful not to over process. Transfer the crumbs to a medium bowl; repeat with the remaining two packages of wafers. Add the hazelnuts to the bowl of the food processor and pulse until the nuts are finely chopped. Transfer the nuts to the bowl of wafer crumbs, add the melted butter and the salt, then use a fork to blend until the mixture is thoroughly moistened and holds together when squeezed in the palm of your hand. Lightly grease the bottom, not the sides, of a 9-inch aluminum or glass pie plate with nonstick spray or canola oil. Sprinkle the crumb mixture over the bottom of the pie plate, then place a piece of plastic wrap over the crumbs, and press them into an even layer working the mixture into the corners of the plate and evenly up the sides. Use the bottom of a ¼ cup measuring cup or glass to smooth the crumbs into place. Transfer to the freezer until the crust is firm and set, at least 30 minutes or overnight. When ready to bake, preheat the oven, with one rack positioned in the center, to 325 degrees F. Retrieve the pie shell from the freezer, place it on a large baking sheet, remove the plastic film, then transfer to the oven. Bake until set and lightly browned, checking it towards the end, 12-15 minutes. Set aside to cool completely. For the raspberry filling: 12 oz. frozen raspberries, thawed briefly at room temperature ¼ cup (50 g) granulated sugar pinch salt 1½ tablespoons cornstarch 1 tablespoon cold water ½ teaspoon vanilla 1 tablespoons raspberry preserves Prepare the filling: To a heavy bottomed saucepan, place raspberries with their juice; add the sugar and salt. Cook over medium heat, stirring, until the mixture comes to a boil. Combine the cornstarch and cold water and stir it into the boiling fruit. Cook, stirring, until the mixture thickens, about 4 minutes. Remove from the heat, stir in the raspberry preserves and vanilla. Set aside to cool. When cool, pour the filling into the pie shell and smooth using an offset spatula. Cover with plastic wrap and refrigerate while you prepare the mascarpone cream. For the mascarpone cream: ⅔ cup (160 g) mascarpone ½ cup (120 g) full fat sour cream ⅓ cup (115 g) clover honey ¼ cup (40 g) skinned, toasted hazelnuts, finely chopped* To a large bowl, place the mascarpone and sour cream. Use a silicone spatula to fold the sour cream into the mascarpone, then slowly drizzle in the honey, folding just until combined, then fold in the finely chopped hazelnuts. To garnish: ½ pint fresh raspberries, lightly rinsed, picked over for stems/leaves, dried flat on a paper towel Finish the pie: Retrieve the pie from the fridge and remove and discard the plastic wrap. Place spoonfuls of the mascarpone cream over the raspberry filling then use an offset spatula to smooth the cream. Drape a sheet of plastic wrap over the pie and refrigerate for several hours until the mascarpone cream is firm. Just before serving, remove the plastic wrap and garnish the pie with fresh raspberries. Serve cold; cover and refrigerate any leftovers. Manner Wafer Cookies, Manner liqueur and Manner sweets are available in specialty shops and online at: https://onlinefromaustria.com/Manner-Wafers |
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