Text 27345, 100 rader
Skriven 2015-05-23 05:33:12 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1049
====================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Bakewell Tart
 Categories: Pies, Pastry, Fruits
      Yield: 6 servings

MMMMM------------------------PUFF PASTRY-----------------------------
      4 c  All-purpose flour
    1/8 ts Fine sea salt
      1 lb Unsalted butter
      1 lg Egg white
    1/2 c  Huckleberry jam or jam of
           - choice

MMMMM--------------------------FILLING-------------------------------
      4 lg Eggs
    3/4 c  Unsalted butter
    3/4 c  Sugar
    1/2 c  All-purpose flour

  SPECIAL EQUIPMENT: an 8" deep-dish pie plate, parchment
  paper, pie weights or dried beans, and a pastry brush

  MAKE THE PUFF PASTRY: In a large bowl, sift together the
  flour and salt. Using a knife, stir in about 1 cup of water.
  Continue stirring until the dough just starts to come
  together but is still stringy and clumped together. Stir in
  more water as needed (you will probably use about 1 3/4 cups
  total), until the dough is smooth and gathers itself into a
  ball-like shape.

  Turn the dough out onto a lightly floured surface, and
  using a rolling pin, roll it into a long, 1/2" thick
  rectangle. Arrange all of the butter in the center of the
  dough, 2 sticks on top of 2 sticks, so that the butter
  divides the rectangle of dough in half. Fold one long end
  of the dough over the butter, and then fold the other long
  end on top, like folding a business letter. Wrap the dough
  in plastic wrap and refrigerate for 10 minutes. Return the
  dough to the lightly floured surface and roll into a long,
  1/2" thick rectangle. Fold one long end of the dough
  toward the center, then fold the other long end on top.
  Wrap the dough in plastic wrap and refrigerate for 10
  minutes. Repeat this step 1 more time so that the dough
  has been rolled, folded, and refrigerated a total of 3
  times.

  DO AHEAD: The puff pastry can be prepared in advance and
  refrigerated, wrapped in a double layer of plastic wrap, up
  to 3 days. It can also be frozen for up to 3 months.

  Position a rack in the middle of the oven and preheat to
  325+.F/160+.C. Butter an 8" deep-dish pie plate.

  On a lightly floured surface, roll the puff pastry into a
  1/4" thick circle about 12 inches in diameter. Fit the
  dough into the prepared pie plate, remove any excess dough,
  and reserve the excess for another use. If desired, use a
  fork to crimp the edge of the tart. Using a fork, prick the
  bottom and sides of the tart shell all over, then chill 15
  minutes.

  Line the tart shell with parchment paper and fill with pie
  weights or dried beans, then bake until the pastry is set
  and pale golden along the edge, about 15 minutes. Remove the
  weights or beans and the parchment paper, then gently brush
  the bottom and sides of the tart shell with the egg white
  and cook for an additional 5 minutes. Remove the tart from
  the oven and spread the jam evenly across the bottom. Set
  aside to cool.

  MAKE THE FILLING: In the bowl of a stand mixer fitted with
  the paddle attachment, combine the butter and sugar and beat
  until light and fluffy and pale in color, about 2 minutes.
  Add the eggs, 1 at a time, beating well after each addition
  and scraping down the bowl as necessary, about 2 minutes
  total. Using a spatula, gently fold in the flour. Pour the
  batter onto the jam in the cooled tart shell and smooth the
  top. Bake until the tart is golden and set, 40 to 45
  minutes. Transfer tart to rack to cool and serve warm or at
  room temperature.

  by Cathal Armstrong; Restaurant Eve, Alexandria, Virginia

  Epicurious | March 2011

  Yield: Makes 8 servings

  MM Format by Dave Drum - 25 March 2011

  Uncle Dirty Dave's Archives

MMMMM

... Fish is the only food considered spoiled when it smells like what it is.

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 * Origin: Prism bbs (1:261/38)