Last week of Tarts: Apple Tart

I have adored making tarts. Finally I have learned that I can roll out dough, and that I can carefully place it over the top of the tart base and make it work. I love that tarts have different bases, and that you can mix sweet and savory or keep sweet base with a sweet filling. I love using fruits, whatever is in season. I love that you can achieve different flavors and textures by adding something to a tart base thats been fully cooked, or cooking an entire tart, fillings and all, at the same time. 

We made an apple tart at school on Thursday, and so I made one at home on Thursday night. The base is a simple pate sucree dough, not baked or anything. For this really simple tart all the time is taken up by cutting apples.

Apple Tart 

Ingredients: Pate Sucree (makes 1-2 Tarts)

1/8 recipe for 1-2 tarts

12oz flour

3oz sugar

1/2lb butter

2 yolks

1/2 oz cream

Ingredients: Filling

3 Granny Smith or equally tart firm apples

1/8 cup sugar (you may require more depending on the taste)

1lon, thick piece of lemon zest

4 cloves

1 cinnamon stick

6 Tbs. of water (you may require more depending on how dry it gets)

Ingredients: Topping

4 Granny Smith Apples cut to be around 2-3mm thick 

A few Tbs of cinnamon sugar 

Ingredients: Glaze

4 Tbs apricot jam 

2-3 Tbs of water 

Method: Pate sucree

1. Cream the sugar and butter together until light and fluffy (use the paddle attachment of your kitchen aid).

2. Add the eggs and mix in. 

3. Add the cream and mix. 

4. Add the flour in two parts. 

5. Mix until it just comes together. 

6. Press into 2 small rectangles and wrap in glad wrap. Put in the fridge for at least 1/2 hour. 

7. Roll out on a well floured bench (use bread flour for rolling). Use very quick rolls, two up, two down with quite a bit of pressure. Drag the dough through the flour without lifting it up. 

8. When 1/8 inch thick (3mm) fold in half and place in the flan pan. Make sure you push the dough right into the corners of the pan, try and make a 90 degree angle between the base and the sides.

9. Trim excess dough off if needed (this dough can be reused and made into new tarts if refrigerated). 

10. Place the tart base on parchment paper thats on a sheet pan. 

11. Place in the fridge while you make the filling and topping.

Method: Filling

1. Peel and core the apples.

2. Place all the ingredients in a saucepan and set over medium heat. If the stewed apples get too dry add some more water. You want a mixture that is fairly dry, and fairly even in consistency. 

3. Check the sugar level, and add sugar if you think you need to. 

4. Remove the pot from the heat and remove the cloves, cinnamon and lemon zest. 

5. Let cool. 

Method Topping

1. Peel the apples (try peeling in a long spiral from the top to the bottom to make sure you keep the round shape of the apple). 

2. Core the apples using a melon baller and a paring knife. 

3. cut the apple into very fine slices, try and keep them even. Make sure you cut them with the hollow core facing to your sides, rather than towards you. 

Method: Assembly

1. Preheat the oven to 350F.

2. Spread the stewed apples on the base of the tart. 

3. Starting at the top of the tart place a piece of apple and then another piece on top of it so they overlap quite a lot (see picture). Do this all the way around the tart. 

4. For the center of the tart dump some of the apple pieces in the center and then surround the center with apples halves, building a type of flower out of the apple halves. You can make it as high as you like. 

5. Sprinkle with cinnamon and sugar. 

6. Bake for 45 min or until the pate sucree looks a light golden brown and the apples look baked. 

7. Cool.

Method: Glaze

1. Mix together the jam and the water. 

2. Microwave for 30sec. 

3. Using a pastry brush, brush onto the cooled tart (try and avoid the lumps). 

4. Enjoy!

Day One: The Beast aka my Levain

I'm growing a beast, a pet that requires feeding regularly and for the next 6-10 days it needs to be fed every 12 hours and then every 24 hours after that day in and day out. Yes my beast is a levain. Something that when I start to make breads at home will add to the complexity of the flavors. 

At school I hear "David, have you fed the levain?" "Sarah, have you fed the levain?" everyday the beast requires feeding. Then you rip a portion off add it to your bread and Bam - instant sour goodness! 

I'm using a book that one of my teachers recommended called:  "Bread: A Bakers Book of Techniques and Recipes: by a crazy obsessed bread man called Jeffrey Hamelman. Heaps of recipes, lots of great advice. The books geared to both the home bakers as well as professional bakeries, and the portions show it (for instance 23 loaves of roasted garlic levain vs. 2 loaves).

Anyway, everyone meet the beast. 

Week 3: Tarts a mistake or two

I tried making three tarts on the weekend and succeeded in 1.5. I have issues with crust. In class we're using flan rings, aka tart rings. They have no base and are essentially what they sound like - a ring of metal that's about 2cm high . They have no base. This is why I have issues (or maybe it's why I'd like to think I have issues). I made a pate sucree - the sweet dough for well, sweet things. I made a pear tart with brown butter filling, and a walnut one with vanilla alcohol and molasses. 

In the oven the bases on both broke, so I managed to have a puddle of baked stuff on the outside of the flan ring rather than in it. This was a big deal with the pear tart, as it was basically islands of pears with very little surrounding them. On the other hand, the walnut one wasn't so bad, you couldn't really taste the punchy inside 'gravy' as it had all leaked out. Instead it was sort of like a giant walnut cookie, that ended up being pretty tasty. 

I asked my teacher what I'd done, and he suggested that I hadn't pulled the dough in enough on the edges of the base to create a 90 degree angle. This basically means that I had a really weak base and so it broke aka exploded. So I will try it again this week some time, probably with different filling and see how I fair. 

I do love tarts! Having better luck this week with rolling the dough. Pate sucree can be a bit of a bitch. Word. 

Week 2: Tarts

We have rotations - two weeks of tarts, two weeks of doughs, two weeks of cakes and two weeks of bread. In some unknown order and grouping. This week was tarts and next week will be the same. We've made pate sucree and pate brisee. Pate sucree is a sweet shortcrust sort of dough used for sweet things, and the pate brisee is a standard dough for savory things. 

The kitchen is really hot, I'm talking hot enough to melt the butter in pate sucree really quickly, so when we've come to rolling out the refridgerated dough we have some serious issues. Mostly it falls apart when it comes ready for us to line the flan tins (tart tins - the type without any bottom so the dough kind of falls right through). So this weekend I've decided to make some tarts using the scaled down doughs (we usually make batches of dough that make between 4-6 tarts). 

I made a onion quiche from Julia Childs amazing book "The French Chef" using the altered pate brisee recipe we use at school. I'm currently in the middle of making a pear tart with brown butter filling and slivered almonds, as well as a walnut caramel tart. 

We spent Friday morning tasting around twenty chocolates, all different quality, and with differing  amounts of cocoa matter and butter. We were told to describe each piece in terms of taste and texture. Which, I learned is surprisingly hard when usually all it takes is "good" or "bad". A nice sugar high for the morning. 

Still loving school. 

Week One: Baguettes

I'm excited. I decided that I loved baking so much that I would get an education in it. 

This week has been my first week. It's been a tentative week; waking up early does that to you, but a really fulfilling week at the same time. 

I have finally been given permission to love food. Seriously love it. To smell, to dip fingers in the sour tasting levain and taste it, to know w

hat the hell a poolish is. 

I'm slow to start, to volunteer to do things, but I'm loving it. Today (and yesterday) we made these gorgeous (not perfect) but wonderful baguettes. Crunchy, crusty, caramel coloured tasty baguettes. I'm so happy it's amazing. 

Simply Cinnamon Rolls

These are a simple and plain cinnamon roll. More about the bread then being super sweet. They are particularly nice when still warm, as this is the case I recommend letting them rise overnight and baking them in morning. 

Ingredients: Dough

2 packets active dry yeast

1 cup milk heated to around 105F

1/2 cup granulated sugar

3 large eggs

5.5 cups all purpose flour, plus extra fro working the dough

2 tsp. salt

1 tsp ground mace

grated zest 1 orange (I used the zest of a lemon because I had it hanging around. I think citrus is the way to go - whether it's orange, lemon or something else)

1/2 cup unsalted butter at room temp. 

Ingredients: Filling

6 Tbs. sugar 

2 tsp. ground cinnamon

1/4 cup unsalted butter, melted

Ingredients: Glaze

1/4 cup apricot jam

1 Tbs. water

Method

1. In a large bowl dissolve the yeast into the warm milk, and let sit for 5 min. 

2. Ad the sugar, eggs, 5 cups of flour, salt, mace. butter and zest and mix with your hands until a rough mass forms. 

3. Scrape out of the bowl and onto a lightly floured work surface. 

4. Knead the dough working in the last 1/2 cup of flour. 

5. Knead for 5-7 min until the dough is soft, but not sticky. 

6. Form the dough into a ball and place into an oiled bowl. Cover with plastic wrap and let it rise in a warm place for 1.5 - 2 hours. 

7. Punch down the dough and turn it out onto a lightly floured surface. Cut it in half. 

8. Roll out one half of the dough into a 10x16 inch rectangle. 

9. Brush one side of the rectangle with half the butter. 

10. To make the filling, combine the sugar and cinnamon. 

11. Sprinkle half the cinnamon sugar mix on top of the butter. 

12. Starting at the long side furthest from you roll the rectangle towards you to make a log. 

13. Cut the log into 2 inch slices. 

14. Place the slices onto baking trays lined with parchment paper. 

15. Repeat with the remaining half of the dough. 

16. Cover the rolls loosely with a kitchen towel, and let rise for 30-40 min. (This is where you could bake these in the morning. Simply place them in the fridge after they have been cut, and covered with a kitchen cloth. In the morning take them out, and let them come to room temp. and continue with step 17). 

17. Position a rack in the middle of the oven and preheat to 400F. 

18. Bake until golden brown depending on your oven this will take between 15-25 min. To test, stick a toothpick in the middle of a bun and see if it comes out sticky. If it does keep it in a smidge longer. 

19. Just before baking time is up, make the glaze. Simply push the apricot jam through a sieve and add the 1 Tbs. of water and combine. 

20. When they are out of the oven, brush on the glaze with a pastry brush. 

Taken in part from Williams and Sonoma "Essentials of Baking" pp 68-9. 

Blueberry Tart

This is a very similar tart to the strawberry tart. Fresh blueberries and a rich pastry cream - in this case infused with cherry liquor instead of vanilla. 

Ingredients: Tart Base

1.25 cups all-purpose flour
1/3 cup sugar
1/4 tsp. salt
1/2 cup unsalted butter

Ingredients: Custard

2 cups whole milk

6 large egg yolks

1/2 cup sugar

1/3 cup corn starch (sifted)

3 Tbs. Cherry Liquor (to taste)

3.5 Tbs unsalted butter at room temp and cut into bits

Ingredients: Topping

2 pints fresh blueberries

Method: Tart Base

1. Preheat oven to 375F.

2. In a food processor, combine flour, sugar, salt, and butter, and process until large moist crumbs form.

3. Transfer the dough to a round tart pan (9inch in diameter).

4. With floured fingers press the dough into the pan.

5. Freeze until firm (around 30min).

6. Take out the freezer, and prick all over with a fork.

7. Bake until golden (20-25min).

8. Let cool to room temp.

Method: Custard

1. Bring the milk to boil in a small saucepan.

2. In a heavy bottomed saucepan whisk the egg yolks together, as well as the sugar and cornstarch until it is well blended and slightly thick.

3. Still whisking stir in around 1/4 of a cup of boiling milk (do this slowly - always adding a small bit whilst you whisk).

4. Keep whisking and pour in the rest of the boiling milk.

5. Put the saucepan over medium heat and bring the mixture to the boil while constantly whisking.

6. Keep boiling for around 1 min, then remove from the heat.

7. Whisk in the cherry liquor

8. Let sit for 5 min.

9. Add the butter and whisk in until it is well Incorporated (the cream should be smooth and slightly shiny).

Method: Topping

1. Wash, and dry blueberries.

Method: Assembly

1. Once the tart base has cooled, add the pastry cream. Smooth the top with a mini pastry scraper or a rubber spatula.

2. Place the strawberries on top in a manner that pleases.

From Dorie Greenspan "Baking From My Home to Yours" p. 377.

Cheese Cake with Raspberry Coulis

Sorry it's taken me so damn long to post - I have been baking really! 

A tasty smooth rich cake with a bit of 

a kick from the coulis this was a delectable cake!

Ingredients: Crust

1 ans 3/4 cups graham cracker crumbs

3 Tbs Sugar

Pinch of Salt 

1/2 stick melted unsalted butter

Ingredients: Cheesecake

Four 8 oz boxes cream cheese, at room temp.

1 and 1/3 cups sugar

1/2 tsp. salt

2 tsp. pure vanilla extract

4 large eggs at room temp.

1 and 1/3 cups sour cream or heavy cream. 

Ingredients: Coulis

1 pint fresh raspberries (or frozen just make sure they are partially thawed)

3 Tbs. sugar (or more to taste)

Method: Crust

1. Butter a 9-inch springform pan. Make sure the sides of the pan are 2.75 inches high. 

2. Wrap the bottom of the pan in alumininum foil. 

3. Stir the crumbs, sugar and salt toether in a medium bowl. 

4. Pour over the melted butter and stir until evrything is uniformly moist. 

5. Scrape the ingredients into the tin. Pat an even layer of crumbs on the bottom of the pan and about half way up the sides. 

6. Put the pan in the freezer. 

7. Preheat the oven to 325F. 

Method: Cheesecake

1. Put a kettle of water on to boil.

2. Using a stand mixer with a paddle attachment beat the cream cheese on medium speed for 4 min. 

3. Scrape down the sides of the bowl. 

4. With the mixer running on medium, add the sugar and salt. Mix for another 4 min until the cream cheese is light. 

5. Scrape down the sides of the bowl and the bottom of the bowl with a rubber spatula. 

6. Beat in the vanilla. 

7. Scrape the sides and bottom. 

8. Add the eggs one by one, beating for a full min. before adding the next egg. 

9. Reduce the speed of the mixer to low and ad

d the cream (sour of heavy whipping cream). 

10. Place the foil wrapped springform pan into a large roasting pan. 

11. Scrape down the sides and bottom of the batter bowl. 

12. Pour the batter into the springform. 

13. Place th roasting pan in the oven, and pour enough boiling water into it so that the boiling water comes half way up the sides of the springform. 

14.  Bake for 1 hour 30 min.

15. Turn the oven off, and prop the door open with a wooden spoon. Leave the cheesecake in the oven for another hour. 

16. Pull the setup out of the oven, lift the springform out and remove the foil. 

17. Let the cheesecake come to room temp. 

18. Refrigerate for at least 4 hours. 

19. When ready to serve remove the sides of the springform, and cut the cake. 

Method: Raspberry Coulis

1. Place the berries and sugar in a blender and whir until pureed. Add more sugar if needed. 

2. Strain the coulis through a sieve and serve on top of cheesecake. 

Taken from Dorie Greenspan "Baking: From My Home to Yours" pp. 467 and 235-7. 

Egg Whites: Pecan Meringues or Resurrection Cookies

I have to admit I'm a sucker for a name and Resurrection Cookies totally appeals to me. It conjours up images of zombies for me - and while these meringues aren't anything like zombies they are pretty amazing. The term resurrection refers to the fact that once you make the meringue you leave them in the oven overnight to dry out and presto! Out come magnificent sweet pillows of meringue.

Ingredients
1 cup roasted pecans cut finely with a knife.
3 egg whites
Pinch salt
1 cup sugar
1 teaspoon vinegar



Method
1. Preheat oven to 300°F.

2. Put egg whites into a stand up mixer bowl. Add salt. Start the mixer speed on low, gradually increasing the speed until soft peaks start to become visible and the egg white bubbles are very small and uniform, about 2 to 3 minutes.

3. Increase the speed to medium-high, and slowly add the sugar to the egg whites. Continue to whip the eggs and sugar for a few minutes. Then add the vinegar to the bowl. Increase speed to high and whip the egg whites until they fluff up and become glossy, and stiff peaks form when the whisk is lifted, 4-5 minutes.

4. Using a rubber spatula, gently fold in the pecan pieces. Drop by teaspoons onto a cookie sheets that have been lined with parchment paper or Silpat.

5. Put the cookies sheet in the 300°F oven, close the door and turn the oven OFF. Leave them in the oven overnight. In the morning they should be ready - crisp on the outside, light and airy on the inside. If they are a little marshmallowy or chewy on the inside in the morning, just let them dry out for a few more hours.

Taken directly from the great blog "Simply Recipes" http://www.elise.com/recipes/archives/004371pecan_meringue_cookies.php

Egg Whites: Nougat with Roasted Hazelnuts and Rum

I had a bunch of eggs whites left over from making the custard for the strawberry tart - so I had to use them. I thought I'd have a go at this recipe for a gooey sweet - nougat.

Ingredients

2 cups of sugar

1 cup corn syrup

1/2 cup honey

2 egg whites

1 Tbs rum

1/2 cup of unsalted butter, softened

3/4 cup roasted hazelnuts

Method

1. Line a baking tray with parchment paper (make it a small baking tray for thicker nougat - mine was quite thin due to the large baking tray).

2. Place the sugars (honey, corn syrup, and sugar) in a saucepan and stir over medium low heat until dissolved.

3. Boil until the mixture reaches 250F - remove from heat.

4. Using a stand mixer, beat the egg whites until firm peaks form.

5. Slowly, while the mixer is on low, pour 1/4 of the sugar syrup into the egg whites.

6. Beat for 5 min on the medium setting.

7. Place the rest of the syrup back on the stove top. Heat until it reaches 290F.

8. While the mixer is still mixing, slowly pour in the remainder of the sugar mixture.

9. Beat until very thick.

10. Add the rum, and butter.

11. Beat for another 5 min.

12. Stir in the hazelnuts with a metal spoon.

13. Pour the mixture onto the prepared baking sheet and smooth the top with an off set spatula.

14. Place in the fridge for at least 4 hours.

15. Cut into pieces with a knife and wrap in individual wrappers.

Mostly taken from: "Sweet Food" ed. Kate Scarlett pp. 300-01.

Strawberry Custard Tart

It's summer, and the berries are out and utterly delicious. I had some strawberries this week and swooned, so I thought that I would make a fresh fruit tart that involved two of my favorite things: strawberries and custard.

Ingredients: Tart Base
1.25 cups all-purpose flour
1/3 cup sugar
1/4 tsp. salt
1/2 cup unsalted butter

Ingredients: Custard

2 cups whole milk

6 large egg yolks

1/2 cup sugar

1/3 cup corn starch (sifted)

1.5 tsp. vanilla extract

3.5 Tbs unsalted butter at room temp and cut into bits

Ingredients: Topping

2 pints fresh strawberries

1/4 cup apricot jelly

1-2Tbs water

Method: Tart Base

1. Preheat oven to 375F.

2. In a food processor, combine flour, sugar, salt, and butter, and process until large moist crumbs form.

3. Transfer the dough to a round tart pan (9inch in diameter).

4. With floured fingers press the dough into the pan.

5. Freeze until firm (around 30min).

6. Take out the freezer, and prick all over with a fork.

7. Bake until golden (20-25min).

8. Let cool to room temp.

Method: Custard

1. Bring the milk to boil in a small saucepan.

2. In a heavy bottomed saucepan whisk the egg yolks together, as well as the sugar and cornstarch until it is well blended and slightly thick.

3. Still whisking stir in around 1/4 of a cup of boiling milk (do this slowly - always adding a small bit whilst you whisk).

4. Keep whisking and pour in the rest of the boiling milk.

5. Put the saucepan over medium heat and bring the mixture to the boil while constantly whisking.

6. Keep boiling for around 1 min, then remove from the heat.

7. Whisk in the vanilla extract.

8. Let sit for 5 min.

9. Add the butter and whisk in until it is well Incorporated (the cream should be smooth and slightly shiny).

Method: Topping

1. Wash, hull and cut the strawberries in any way you desire.

2. In a microwave proof dish add the jelly and water - mix. Microwave until it boils. The consistency needed is quite watery.

Method: Assembly

1. Once the tart base has cooled, add the pastry cream. Smooth the top with a mini pastry scraper or a rubber spatula.

2. Place the strawberries on top in a manner that pleases.

3. Using a pastry brush, brush on the apricot glaze.

4. Keep refrigerated until serving time - best served on the day it is assembled.

Taken in part from: Dorrie Greenspan "Baking from my home to yours" pp. 448 and 376-7. as well as The magazine "Food".

Pine Nut and Lavender Cake - Yogurt Part 2

This cake has a bunch of flavors and textures - ranging from gritty to smooth and citrus to floral, this cake is pretty dynamic it'll have you're taste buds figuring things out with every bite!

Ingredients: Cake

3/4 cup raisins

2 Tbs brandy

3/4 cup fine grind polenta (or cornmeal)

1 and 3/4 cups all-purpose flour

1.5 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 Tbs. grated lemon zest

3 large eggs

1/2 cup olive oil

1/4 cup honey

3/4 cup plain yogurt

3/4 cup roasted pine nuts

Ingredients: Glaze

1/4 cup honey

1/3 cup freshly squeezed lemon juice

1 Tbs of dried lavender

Method: Cake

1. Preheat oven to 350F.

2. Butter and flour a 9-inch springform pan.

3. In a small bowl mix the raisins and the brandy together- let alone for 10 min, until plump.

4. In a medium bowl whisk together the polenta, flour, baking powder, baking soda, salt and lemon zest.

5. Using a stand mixer with a paddle attachment combine the eggs, honey, olive oil, and yogurt. Beat until blended.

6. Add the dry ingredients to the wet ones, the raisins most of the pine nuts (keep around 3 Tbs. aside for decorating the top of the cake).

7. Mix on low speed until the batter is almost smooth.

8. Pour the batter into the springform pan and smooth the top with a rubber spatula.

9. Bake until a toothpick placed in the center comes out clean (around 25-30 min).

10. While the cake is baking make the glaze. In a small saucepan combine the honey, lemon juice, and lavender.

11. Bring to a boil and remove from heat - let cool.

12. Transfer the cake to a wire rack.

13. Immediately poke holes all over the top of the hot cake with a toothpick and then using a pastry brush, brush the cake with the glaze.

14. Let the cake cool in the pan for 10 min.

15. Remove the cake from the pan and flip upside down.

16. Once again prick holes all over the underside of the cake with a toothpick and glaze it using a pastry brush.

17. Place the cake the right way up and glaze again, this time sprinkle the roasted pine nuts on top as well as some fresh lavender.

Taken from "Essentials of Baking" Williams-Sonoma pp.98-9.

Cherry and Choc Chip Cookies

Although nice - I should have done as the recipe first suggested: Use white chocolate. I did use bittersweet chocolate which although was good - I think overwhelmed the tart cherry taste which I would have like to have had more of. However, the texture was good (more on the chewy side) and overall the cookies were pretty good.

Ingredients
1 cup dried tart cherries (around 5.5oz)
1/3 cup cherry liquor
2 Tbs. water
1.5 cups all purpose flour
1/2 tsp salt
1/4 tsp. baking soda
1/2 cup unsalted butter at room temp.
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 large eggs
2 tsp vanilla extract
1/4 tsp almond extract
1.25 cups semisweet chocolate chips (around 8 oz)
1.25 cups white chocolate chips (around 8oz)

Method
1. Preheat oven to 375F.

2. Line two baking sheets with parchment paper.

3. In a small saucepan bring the cherries, the liquor and 2 Tbs of water to boil.

4. Remove from heat and let soak for 15 min - drain cherries and pat dry.

5. In a medium bowl whisk the flour, salt and baking soda together.

6. Using a stand mixer with a paddle attachment cream the butter and both sugars together until creamy.

7. Add the eggs and the vanilla and almond extracts and beat until combined.

8. Add the dry ingredients and mix until just combined.

9. Stir in the cherries until combined.

10. Scoop tablespoonfuls of the batter onto the sheets of parchment paper making sure to leave around 1 inch between the cookies.

11. Bake for around 13 min - or until the edges are a golden brown.

12. Transfer to a rack to cool.

Taken from: The July 2008 issue of "Bon Appetit" p. 22.