Text 2814, 164 rader
Skriven 2010-10-17 05:35:00 av Dave Drum (1:124/311)
Ärende: SF Gate 735
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spring Strawberry Tart - Part 1
 Categories: Fruits, Desserts, Pastry
      Yield: 6 servings
 
MMMMM------------------------PASTRY CREAM-----------------------------
      1 c  Whole milk
    1/4 c  Granulated sugar
      1    Vanilla bean
      3 lg Egg yolks
      2 tb Flour
      2 tb Unsalted butter

MMMMM---------------------------DOUGH--------------------------------
  2 1/2 c  All-purpose flour
    1/8 ts Salt
    2/3 c  Granulated sugar
      8 oz Unsalted butter; chilled, in
    1/4    " slices
      1 lg Egg
      1 ts Vanilla

MMMMM--------------------STRAWBERRIES & GLAZE-------------------------
      2 tb Powdered sugar; opt
  1 1/2 pt Strawberries; halved if
           Large
    1/3 c  Strawberry jam or jelly *
      2 ts Water
    1/4 ts Rose water; opt
 
  * or red currant jelly, or sieved red cherry jam may be
  used.
  
  You can prepare the tart shell and the pastry cream ahead of
  time: Line the pan with the dough, wrap well in plastic and
  refrigerate overnight, or wrap again in foil and freeze for
  up to a month. The pastry cream can be refrigerated for up
  to three days. Bake and fill the tart the day you will serve
  it. From Flo Braker, Chronicle contributor.
  
  For the pastry cream: Pour the milk and 2 tablespoons of the
  sugar into a 1 1/2-quart saucepan. Split the vanilla bean
  with a small knife, scrape out the seeds and add the seeds
  to the milk. Place the egg yolks in a small bowl and whisk
  to combine. Whisk in the remaining sugar. Then stir in the
  flour and set aside.
  
  Bring the milk mixture just to a boil over medium heat. Turn
  off heat and pour about half the milk mixture into the yolk
  mixture, whisking until combined. Pour the mixture back into
  saucepan; whisk to combine; then return to medium-low heat.
  Cook, stirring constantly, until the mixture comes to a boil
  (about 1 to 2 minutes). At this time it will thicken.
  Continue to stir and simmer until it is smooth and thick
  (for about 1 minute). Remove from heat and add the butter,
  stirring until incorporated.
  
  Rest a sieve on top of a 1-quart mixing bowl to strain the
  cooked pastry cream. Pour the cream through the sieve into
  the mixing bowl. Cover the surface of the pastry cream with
  plastic wrap, and poke 6 to 8 slits in it with the tip of a
  knife to allow steam to escape. Refrigerate for up to 3
  days.
  
  CONTINUED IN PART 2
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 10 April 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spring Strawberry Tart - Part 2
 Categories: Fruits, Desserts, Pastry
      Yield: 6 servings
 
           Continued from PART 1

  For the tart dough: Put the flour, salt and sugar in a food
  processor bowl. Pulse just to blend ingredients. Scatter all
  the butter pieces over the flour mixture, and process with
  on/off bursts until the mixture has the consistency of
  cornmeal.
 
  Whisk the egg and vanilla together in a small bowl. With the
  motor on, pour egg mixture down the feed tube. Process until
  the ingredients just begin to form a ball. Remove the dough
  to a work surface, and with the heel of your hand press the
  dough together until it is smooth and cohesive. Divide the
  dough in half into two 13-ounce portions and form them into
  disks.
  
  At this point, you can roll out a disk into a circle and
  line a 9 1/2-by-1-inch round fluted tart pan. Or you can
  wrap the disk(s) separately in plastic. Either way,
  refrigerate for up to 3 days or wrap with plastic wrap and
  aluminum foil and freeze for up to 1 month.
  
  To prepare the tart: If the dough is cold and firm, remove
  it from the refrigerator to room temperature for 1 hour, or
  until it is still cool (room temperature, 70øF) and feels
  malleable, though it may crack at the edges slightly when
  pinched.
  
  Center a rack in the oven and preheat to 350øF. If you have
  not yet lined the tart pan, have ready a 9 1/2-inch round
  fluted pan with a removable bottom. (You can press the dough
  into the pan with your fingertips, rather than roll it out.)
  To roll, dust the work surface lightly with flour. Roll the
  dough from the center out, rotating the dough 1/8 of a turn
  
  in one direction after each stroke, until the circle is a
  bit less than 1/4-inch thick.
  
  Carefully roll the dough over the pin loosely and unroll it
  toward you easing it into the pan's contours as you go. Rest
  the pin on top of the pan, and roll across to cut off the
  excess on all sides. Prick the dough in several places. Bake
  in the preheated oven until the tart's surface is baked
  through (no longer shiny, appears dull and evenly pale
  golden), 23 to 29 minutes. (Check the tart after it bakes
  about 10 minutes to see if it is blistering. If it is, use a
  wooden skewer or tip of a knife and gently prick the center
  of the blister to release the steam so the dough fits into
  the pan snugly.) Remove from oven to cooling rack. After 5
  minutes, release the pan's metal rim from the baked crust.
  Fill and serve the tart the day it is baked.
  
  To assemble: Lightly sprinkle the tart's border with
  powdered sugar. Spread chilled pastry cream over the bottom
  of the tart shell. Arrange the strawberry pieces, cut sides
  up and stem ends facing out toward the edge of the tart, in
  concentric circles, overlapping, if you like. To glaze the
  berries, heat the jelly and 2 teaspoons water in a small
  saucepan, just until it's melted and warm, not hot. Stir in
  the rose water, if using, and brush the glaze all over the
  fruit to preserve the berries' fresh appearance. Refrigerate
  the tart until about 45 minutes before serving.
  
  Serves 8
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 10 April 2010
  
  Uncle Dirty Dave's Archives
  
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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