Cook Like James

Best Ever Homemade Blueberry Pie

A friend of mine from NYC called the other day to ask which pie bakery I preferred. He had guests from Norway stopping by that afternoon for coffee and wanted to offer them a slice of “American pie”. When he told me a whole pie from a bakeshop would cost anywhere from $35-$65, I suggested he take a quick lesson in pie making and bake one himself. He had 3 hours before they arrived and I was convinced I could help him get a pie, prepped, baked, and on a cooling rack before they rang his buzzer. I quickly emailed this recipe for Best Ever Blueberry pie and he raced to his local grocery store to pick up everything we needed, (including a pie plate). With the help of Skype, I coached him through the basic steps (he saved time with a ready-made pie crust) and the pie was in the oven in no time. Nothing warms a home during the winter months like the smell of a freshly baked pie and this one is certain to please any guest.

Download Best Ever Homemade Blueberry Pie recipe

1 Foolproof  Pie Dough, see recipe here http://bit.ly/xXGmvi    (or use your favorite pie crust recipe or Pillsbury Ready-made)

Blueberry Filling

6 cups fresh blueberries (about 30 ounces) or 2 -16 oz. bags frozen Wild Blueberries (or  one 15 oz bag of frozen and 3 cups of fresh)

1 Granny Smith apple, peeled and grated on large holes of box grater

2 teaspoons grated zest and 2 teaspoons juice from 1 lemon or orange

3/4 cup sugar (5 1/4 ounces)

2 tablespoons quick-cooking tapioca, ground in a coffee grinder or mini cuisinart

1/4 tsp. cinnamon

Pinch table salt 

2 tablespoons unsalted butter , cut into 1/4-inch pieces

Egg Wash: 1 large egg , lightly beaten with 1 tablespoon milk

Foolproof recipe: 

1. Remove 1 disk of dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle, about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side.

2. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.

For The Filling:

1. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 400 degrees. Place 3 cups fresh berries in medium saucepan and set over medium heat. Using potato masher, mash berries several times to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. If using frozen, place one bag of berries in saucepan and cook over medium to medium high heat for 12-15 minutes. Let cool slightly.

3. Place grated apple in clean kitchen towel and wring dry. Transfer apple to large bowl. Add cooked berries, remaining 3 cups uncooked berries (fresh or frozen),  zest, juice, sugar, tapioca, cinnamon and salt; toss to combine. Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.

4. Roll out second disk of dough on generously floured (up to 1/4 cup) work surface to 11-inch circle, about 1/8 inch thick. Using 1 1/4-inch round biscuit cutter, cut round from center of dough. Cut another 6 rounds from dough, 1 1/2 inches from edge of center hole and equally spaced around center hole. Roll dough loosely around rolling pin and unroll over pie, leaving at least 1/2-inch overhang on each side.

5. Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.

6. Place pie on heated baking sheet and bake 30 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve.

World's Best Pumpkin Pie

Pumpkin Pie

There are tons of pumpkin pie recipes, and in November all of the food shows and magazines are filled with both classic and innovative recipes. I think I’ve tried all of them – most started with canned pumpkin, and then the ingredients vary  - some use heavy cream, others swear by evaporated milk, some are heavily spiced with cinnamon and cloves.  I love pumpkin pie, but have never found what I would call the BEST pumpkin pie until recently. I was watching an episode of America’s Test Kitchen (the leader in test perfected recipes) called “An Old-Fashioned Thanksgiving”. The ingredients and the method were quite original and I couldn’t wait to try it. There are a few extra steps, but well worth it. If you don’t want to make your own crust, you can use a Pillsbury Ready Made crust. Feel free to alter the amount of cinnamon (I used Penzey's Extra Fancy Vietnamese Cassia Cinnamon Click here for Penzey's), but the fresh ginger is key to the pie’s flavor.

Fool Proof Pie Crust  

1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)

1/2 teaspoon table salt

1 tablespoon sugar

6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/4-inch slices

1/4 cup vegetable shortening, cold, cut into two pieces

2 tablespoons vodka, cold 

2 tablespoons cold water

Pumpkin Pie Filling

1 cup heavy cream

1 cup whole milk

3 large eggs plus 2 large yolks

1 teaspoon vanilla extract

1 (15-ounce) can pumpkin puree

1 cup drained candied yams from 15-ounce can

3/4 cup sugar

1/4 cup maple syrup

2 teaspoons grated fresh ginger

1/2 teaspoon ground cinnamon (Extra Fancy Vietnamese Cassia Cinnamon is best)

1/4 teaspoon ground nutmeg

1 teaspoon table salt

 For the Crust:

1. Process 3/4 cup flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds; dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty the mixture into a medium bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic and refrigerate at least 45 minutes or up to 2 days.

3. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate 15 minutes.

4. Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Using thumb and forefinger, flute edge of dough. Refrigerate dough-lined plate until firm, about 15 minutes.

5. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate, and bake 5 to 10 additional minutes until crust is golden brown and crisp. Remove pie plate and baking sheet from oven.

6. For the Filling: While pie shell is baking, whisk cream, milk, eggs, yolks, and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.

7. Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Re-whisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.

  

 

Whole Grain Rustic Apple Tartlets for Two

Whole Grain Rustic Apple Tartlets for Two

I love rustic or “free-form” tarts. This recipe makes two perfect tarts and can be filled with just about any type of firm fruit – apples, pears, peaches, nectarines or plums – whatever is in season. I used Arrowhead Mills Organic Whole Grain Pastry flour and it gives the crust a perfectly tender, flaky, buttery crust.

Download Whole Grain Rustic Apple Tartlets for Two recipe

Crust

¾ cup whole grain pastry flour (or unbleached all purpose flour)

½ teaspoon sugar

¼ teaspoon salt

5 tablespoons unsalted butter, cut into ¼” pieces, chilled

2-3 tablespoons ice water

Filling

2 small apples (Macs, Empire, Rome, Golden Delicious, Gala), peeled, cored, and sliced into ¼” pieces

3 tablespoons sugar

1 teaspoon fresh lemon juice

¼ teaspoon cinnamon

Pinch of nutmeg

1 tablespoon unsalted butter, cut into small pieces

1 egg white, lightly beaten

1 tablespoon turbinado sugar

For the dough:

1. Process flour, sugar and salt in a food processor to combine. Scatter the butter pieces over the flour and pulse until the mixture resembles coarse cornmeal, about 15 pulses. Continue to pulse, add water through the feed tube until the dough comes together and forms a ball, about 10 pulses.

2. Divide the dough into 2 even pieces on a piece of plastic wrap and flatten into a 3” disc. Wrap tightly in plastic wrap and refrigerate for 1 hour. (Dough can be refrigerated for 2 days or frozen for a month)

For the filling:

1. Adjust oven rack to center position and heat to 400°F. Remove dough from refrigerator and soften slightly for 10 minutes. Working with one disc at a time, roll out dough into a 7” circle between two small sheets of lightly floured parchment paper. Slide the dough rounds (still between parchment paper) onto a rimmed baking sheet and refrigerate until firm, about 20 minutes.

2. Toss the apple slices with sugar, lemon juice, and spices together in a medium bowl. Remove top sheet of parchment from each dough round. Stack apples slices evenly in a circular pattern, leaving 1 ½” border of dough around the edge and reserving a few slices to fill in the centers of each tart. Drizzle any of the remaining filling liquid in bowl over the apple slices.

3. Fold 1 inch of the dough up and over the fruit, leaving ½” border between the fruit and the edge of the tart shell, pleating the dough together every 1-2 inches as needed.

4. Brush the dough with egg white and sprinkle with tubinado sugar (or granulated sugar). Dot the tartlet filling with butter and bake until crust is golden and crisp and apples are tender, 35-45 minutes.

5. Let the tartlets cool on sheet for 5 minutes, then transfer to wire rack and let cool for 10 minutes. Serve plain or with a dollop of ice cream or crème fraiche.

Best Homemade Banana Cream Pie

This is one of those “crowd pleasing” pie recipes. Everyone loves the creamy banana filling and billowy whipped cream topping. 

Download Best Homemade Banana Cream Pie

Pie Crust

1 recipe Fool Proof Pie Dough (recipe below) or Pillsbury store bought crust, baked and cooled

Banana Cream Filling

½ cup granulated sugar, plus 2 tablespoons

¼ cup cornstarch

1/8 teaspoon table salt

5 large egg yolks, lightly beaten

2 cups milk, whole or 2 percent

½ cup evaporated milk

½ vanilla bean, about 3-inches long, split lengthwise

2 tablespoons unsalted butter

1-2 teaspoons brandy

2 medium bananas

2 tablespoons orange juice

 

Whipped Cream Topping

1 cup heavy cream

2 tablespoons confectioners' sugar

½ teaspoon vanilla extract

 

 For the Crust:

Follow instructions for Fool Proof Crust or bake store bought crust according to package directions and set baked crust aside to cool completely.

 

For the Filling:

1. Whisk sugar, cornstarch, and salt in medium saucepan. Add yolks, then immediately but gradually whisk in milk and evaporated milk. Drop in vanilla bean. Cook over medium heat, stirring frequently at first, then constantly as mixture starts to thicken and begins to simmer, 8 to 10 minutes. Once mixture simmers, continue to cook, stirring constantly, for 1 minute longer. Remove pan from heat; whisk in butter and brandy. Remove vanilla bean, scrape out seeds, and whisk them back into filling.

2. Pour filling into shallow pan (another pie pan works well). Put plastic wrap directly over filling surface to prevent skin from forming; cool until warm, about 30 minutes. Pour half the warm filling into pie shell.

3. Peel and slice the bananas into ¼” slices and toss with orange juice; drain off excess juice. Spread slices on top of half the filling and top with remaining filling. Once again, place sheet of plastic wrap directly over filling surface. Refrigerate pie until completely chilled, at least 3 hours.

4. Whip cream to soft peaks. Add confectioner's sugar and vanilla; continue to whip to barely stiff peaks. Spread over filling and refrigerate until ready to serve.

 

Cook’s Illustrated Foolproof Pie Dough for Single-Crust Pie

Vodka is essential to the texture of the crust and imparts no flavor—do not substitute. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).

 

1 ¼ cups unbleached all-purpose flour (6 1/4 ounces), divided

½ teaspoon table salt

1 tablespoon sugar

6 tablespoons cold unsalted butter (3/4 stick), cut into 1/4-inch slices

¼ cup chilled solid vegetable shortening, cut into 2 pieces

2 tablespoons vodka, cold

2 tablespoons cold water

1. Process 3/4 cups flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

 

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

 

3. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes.

 

4. Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes.

 

5. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crust is golden brown and crisp.

Make-Ahead Blue Ribbon Blueberry Pie

 

Make-Ahead Blue Ribbon Blueberry Pie

I love make-ahead recipes, whether it’s the main course or dessert, it’s nice to have some of the work done in advance. Blueberry Pie is one of my favorites, but can be tricky because the juicy berries can create a challenge for maintaining a crispy crust. I discovered this recipe from Cooks Country and I think it’s my new favorite.  Trader Joe’s has great dried blueberries at a reasonable price, but if you can't find them, dried cranberries will work as well. If you don’t feel like making your own crust, just use one 15-ounce box Pillsbury Just Unroll! pie crust.

1 recipe Double-Crust Pie Dough (recipe follows)

4 tablespoons unsalted butter, melted

4 whole graham crackers, crushed to fine crumbs

6 cups blueberries, fresh or frozen 

1 ¼ cups dried blueberries or cranberries

¾ cup sugar

2 tablespoons Minute tapioca

2 teaspoons lemon juice

½ teaspoon lemon zest

¼ teaspoon salt

¼ teaspoon cinnamon

PREPARE CRUSTS On a lightly floured surface, roll 1 dough into 12-inch circle (if using store-bought dough, you do not need to roll either crust). Transfer to 9-inch pie plate. Brush crust with 2 tablespoons melted butter and sprinkle with half of cracker crumbs evenly over crust. Cover with plastic and refrigerate 30 minutes.

MAKING FILLING:

1.  Heat 4 cups blueberries and cranberries in saucepan over medium heat, stirring occasionally and mashing slightly, until blueberries break down and mixture is thickened, 8 to 10 minutes for fresh berries, 10-13 minutes for frozen (mixture should measure about 1 1/4 cups).

2. Let cool slightly, and then stir in sugar, tapioca, lemon juice, lemon zest, salt, cinnamon and remaining blueberries. Refrigerate until cool, about 15 minutes.

ASSEMBLE PIE

1. Transfer filling to dough-lined pie plate. Sprinkle remaining cracker crumbs over filling. Drizzle remaining melted butter over crushed graham crackers. Place pie in refrigerator while rolling out top crust. Brush border of bottom crust with water, then arrange top crust over pie. Crimp edges of pie. Cut six 1-inch slits about 1 inch from crust and four 1-inch slits near center of pie. Allow pie to firm in freezer for 1 hour. Once pie is firm, wrap it tightly with plastic, then aluminum foil. Freeze for up to 2 months.

TO BAKE PIE:

1.  Adjust oven rack to lowest position and heat oven to 375 degrees. Unwrap pie and bake until juices are bubbling and crust is golden brown, about 80 minutes. Let cool on wire rack at least 2 hours. Serve.

 

Double-Crust Pie Dough

Makes enough for one 9-inch pie

2 ½ cups all-purpose flour, plus extra for rolling out the dough

2 tablespoons sugar

1 teaspoon table salt

8 tablespoons vegetable shortening, cut into 1/4-inch pieces and chilled

12 tablespoons unsalted butter (1 1/2 sticks), cut into 1/4-inch pieces and chilled

6 – 8 tablespoons ice water

1. Process the flour, sugar, and salt in a food processor until combined. Scatter the shortening over the top and process until the mixture has the texture of coarse sand, about 10 seconds. Scatter the butter pieces over the top and, using short pulses, process the mixture until it resembles coarse crumbs, about 10 pulses. Transfer to a bowl.

2. Sprinkle 6 tablespoons of the ice water over the mixture. Stir and press the dough together, using a stiff rubber spatula until the dough sticks together. If the dough does not come together, stir in the remaining water, 1 tablespoon at a time, until it does.

3. Divide the dough into two even pieces and flatten each into a 4-inch disk. Wrap the disks tightly in plastic wrap and refrigerate for 1 hour. Let the chilled dough soften slightly at room temperature before rolling it out and fitting it into a pie plate.

To Make Ahead:

 The dough can be refrigerated, wrapped tightly in plastic wrap, for up to 2 days or frozen for up to 2 months. Let the frozen dough thaw on the countertop until malleable before rolling.

Blue Ribbon Fresh Strawberry Pie

 
  
  

Blue Ribbon Fresh Strawberry Pie

Make this pie when strawberries are at their peak – it’s a perfect summer dessert. Some recipes call for gelatin, but it can make the pie to rubbery. America’s Test Kitchen calls for powdered pectin to thicken the filling which works much better. Measuring is KEY, you must start with 1 1/4 cups of strawberry puree. Varying that amount will yield glaze that is either too thick or too thin. Pectin for lower sugar recipes is important here because this pie does not have enough sugar for ordinary pectin to set properly. Serve the pie with freshly whipped cream or use the cream cheese recipe below.

2 quarts fresh strawberries , washed and hulled; one quart halved (4 cups); remaining quart sliced lengthwise into 4 to 5 slices (4 cups)

1 cup granulated sugar 

1 Tbsp. powdered pectin for lower sugar recipes (such as Sure Jell in the pink box)

 Pinch table salt 

3 Tbsp. cornstarch 

Pinch ground cinnamon 

2 Tbsp. lemon juice from 1 lemon

1/4 tsp. vanilla extract 

1 prebaked 9-inch pie shell 

1.    Puree 1 pint (2 cups) of the halved berries in blender or food processor workbowl fitted with steel blade, scraping down sides as necessary, until smooth (you should have 1 1/4 cups; spoon off any extra). Bring puree, sugar, pectin, and a pinch salt to boil, stirring occasionally, in medium saucepan over medium heat. Increase heat to medium-high; boil hard until sugar and pectin are dissolved, about 1 minute. Off heat, skim foam from surface with large spoon.

2.    Meanwhile, mix cornstarch and 1/4 cup cold water in small bowl until absolutely smooth. Off heat, add cornstarch slurry to strawberry mixture, then return to boil, stirring constantly, over medium heat. Reduce heat to medium-low and, continuing to stir constantly, simmer until mixture becomes thick and clear, about 3 minutes. Off heat, stir in cinnamon, lemon juice, and vanilla. Transfer glaze, reserving 1/4 cup for topping, into large bowl; cool to room temperature, at least 15 minutes. (be certain that the glaze mixture has cooled before adding the berries; if it is too hot, the berries might begin to cook and soften.)

3.    Using a rubber spatula, fold sliced strawberries into large bowl of glaze, turning several times to coat thoroughly. Turn glazed berries into pie shell; spread evenly and smooth surface with rubber spatula. As in the photo, place berry halves in concentric circles, flat side down and pointed ends toward center, starting at center and working toward the outer edge. Stir 2 tablespoons water into reserved 1/4 cup glaze to thin; brush over berry halves to finish pie. Refrigerate until cold, at least 2, and up to 6, hours. Serve.

Cream Cheese Topping:

4 ounces cream cheese, softened

3 Tbsp. sugar 

½ tsp. vanilla extract 

1 cup heavy cream 

1.    With electric mixer on medium speed, beat cream cheese, sugar, and vanilla until smooth, about 30 seconds. With mixer running, add cream and whip until stiff peaks form, about 2 minutes. Serve pie with whipped cream topping.

 

 

 

 

 

 

Perfect Lemon Tart (Tarte au Citron)

 

 

Perfect Lemon Tart (Tarte au Citron)

 

Download Perfect Lemon Tart Recipe

This is one of my favorite tarts - very lemony,  with a rich creamy filling.  Paul Bocuse’s “Simple French Recipes for the Home Chef” calls for crème fraiche, but I find the heavy cream works just as well. This is the perfect finish to a great dinner.

1 stick unsalted butter

2 tablespoons finely grated lemon zest

1¾ cup flour

1¼ cup sugar

2 pinches salt

6 large eggs

1 cup fresh lemon juice

½ cup of heavy cream

1. Position rack in middle of oven and preheat to 350°F. Have ready an 11” tart pan.

2. Melt the butter in a small saucepan. Add 1 T of the zest and let stand for 5 minutes.

3. Whisk together flour, ¼ cup sugar and a pinch of salt in a medium bowl. Pour the butter mixture in a fine stream, stirring with a fork, and continue stirring just until the dough comes together. Transfer the dough to the pan and press into sides and across the bottom. Bake tart for 20 minutes, or until the crust is a light golden brown. Let cool while making the filling.

4. Process the remaining cup of sugar with the remaining 1 tablespoon of zest and process until zest is finely ground.

5. Whisk together eggs, zest mixture, lemon juice and pinch of salt in a medium bowl until smooth.

6. Beat the cream with an electric mixer until it forms soft peaks. Whisk the cream into the egg mixture just until blended.

7. Place a baking sheet in the oven, place the crust on the sheet and pour the filling into the still warm crust. Bake 25-30 minutes or until filling is just set in the center.

 

8. Cool completely and dust with confectioners’ sugar.

 

Pear Tart with Almond Frangipane Filling

 

Download Pear Tart with Almond Filling Recipe  

This is one of my favorite French tarts. Most of it can be made ahead, so it’s great when you’re having guests, because it can be baked several hours before serving. This is a classic recipe that can be found in numerous cookbooks. In Julia Child’s Mastering the Art of French Cooking, the recipe is very similar but the pears are poached in red wine. Ann Willan also offers a great recipe for Tarte Aux Poires Normande in Country Cooking of France. For the most reliable recipe, I prefer the method developed by Cooks Illustrated, but feel free to substitute your favorite recipe for the tart crust or poached pears.  

Poached Pears

1 bottle white wine (750 ml) Sauvignon Blanc, Chardonnay or Champagne

2/3 cup granulated sugar (about 4 1/2 ounces)

2 tablespoons lemon juice from 1 lemon plus 4 or 5 large strips zest removed with vegetable peeler

3 inch piece cinnamon stick 

15 whole black peppercorns 

3 whole cloves 

1/8 teaspoon table salt 

1/2 vanilla bean, sliced in half lengthwise

4 ripe but firm pears (about 8 ounces each), preferably Bosc or Bartlett

Tart Pastry (Pâte Sablée)

1 large egg yolk 

2 tablespoons heavy cream 

1/2 teaspoon vanilla extract 

1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)

3/4 cup confectioners' sugar (3 ounces)

1/4 teaspoon table salt 

10 tablespoons unsalted butter (1 1/4 sticks), very cold, cut into 1/2-inch cubes

Almond Filling (Frangipane)

4 ounces blanched slivered almonds (1 cup)

1/2 cup granulated sugar (3 1/2 ounces)

1/8 teaspoon table salt 

1 large egg 

1 large egg white 

1/2 teaspoon almond extract 

1/2 teaspoon vanilla extract 

1 tablespoon Kirsch or Amaretto (optional)

6 tablespoons unsalted butter, cut into 6 pieces and softened to room temperature

Glaze

1/4 cup apricot or apple jelly  

1 tablespoon kirsch

TO POACH THE PEARS:

1. Combine wine, sugar, lemon juice and zest, cinnamon, peppercorns, cloves, and salt in large, nonreactive saucepan. Scrape seeds from vanilla bean pod, and add seeds and pod to saucepan. Bring mixture to simmer over medium heat, stirring occasionally to dissolve sugar.

2. Meanwhile, halve, core, and peel pears Slide pears into simmering wine; increase heat to high and return to simmer; then reduce heat to low and simmer; covered; until pears are tender; toothpick or skewer inserted into pear should slide in and out with very little resistance; and outer edges of pears have turned translucent; about 10 minutes; turning pears in liquid halfway through poaching time using wooden spoon or spatula.

3. Off heat, cool pears in liquid, partially covered, until pears have turned translucent and are cool enough to handle, about 1 hour. (Pears and liquid may be transferred to nonreactive bowl or container, cooled to room temperature, covered, and refrigerated for up to 3 days.)

FOR THE TART PASTRY:

1. Whisk together yolk, cream, and vanilla in small bowl. Combine flour, sugar, and salt in food processor with four 1-second pulses. Scatter butter pieces over flour mixture; pulse to cut butter into flour until mixture resembles coarse meal, about twenty 1-second pulses. With machine running, add egg mixture and process until dough comes together, about 12 seconds. Turn dough onto sheet of plastic wrap and press into 6-inch disk; wrap with plastic wrap and refrigerate at least 1 hour or up to 48 hours.

2. Remove dough from refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until malleable). Unwrap and roll out between lightly floured large sheets of parchment paper or plastic wrap  to 15-inch round. (If dough becomes soft and sticky, slip onto baking sheet and refrigerate until workable, about 20 minutes.) Transfer dough to tart pan by rolling dough loosely over rolling pin and unrolling over 11-inch tart pan with removable bottom. Working around circumference of pan, ease dough into pan corners by gently lifting dough with one hand while pressing dough into corners with other hand. Press dough into fluted sides of pan, patching breaks or cracks if necessary. (If some edges are too thin, reinforce sides by folding excess dough back on itself.) Run rolling pin over top of tart pan to remove excess dough. Set dough-lined tart pan on baking sheet or large plate and freeze 30 minutes. (Frozen dough-lined tart pan can be wrapped tightly in plastic wrap and frozen up to 1 month.)

3. Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees. Set dough-lined tart pan on baking sheet; lightly spray one side of 18-inch square heavy-duty extra-wide foil with nonstick cooking spray. Press foil, greased-side down, inside frozen tart shell, folding excess foil over edge of tart pan; fill with metal or ceramic pie weights. Bake until dry, pale gold, and edges have just begun to color, about 20 minutes, rotating halfway through baking. Remove from oven and carefully remove foil and weights by gathering edges of foil and pulling up and out. Set baking sheet with tart shell on wire rack and cool to room temperature, about 30 minutes.

FOR THE ALMOND FILLING:

1. Pulse almonds, sugar, and salt in food processor until finely ground, about 25 two-second pulses; process until as finely ground as possible, about 10 seconds longer. Add egg and egg white, almond and vanilla extracts and liqueur; process until combined, about 10 seconds. Add butter and process until no lumps remain, about 10 seconds. Scrape bottom and sides of bowl with rubber spatula and process to combine thoroughly, about 10 seconds longer. (Can be refrigerated in airtight container up to 3 days. Before using, let stand at room temperature about 30 minutes to soften, stirring 3 or 4 times.)

TO ASSEMBLE, BAKE, AND GLAZE THE TART:

1. Heat oven to 350 degrees. Remove pears from poaching liquid; set pears cut-side down on triple thickness paper towels and pat dry with additional paper towels.

2. Spread almond filling evenly into partially baked and cooled tart shell using offset icing spatula.

3. Cut one pear half crosswise into 3/8-inch slices; do not separate slices, and leave pear half intact on cutting board. Pat dry with paper towels to absorb excess moisture

4. Discard first 4 slices from narrow end of sliced pear half. Slide icing spatula under sliced pear and, steadying it with one hand, slide pear to center of tart.

5. Cut and dry another pear half following step 3. Slide spatula under pear and gently press pear to fan slices toward narrow end.

6. Slide fanned pear onto frangipane, narrow end toward center, making a flower-petal pattern off the center pear.

7. Repeat steps 3, 5, and 6 with remaining pear halves, spacing them evenly. If necessary, use spatula to push pears to space them evenly.

8. Bake tart on baking sheet until crust is deep golden brown and almond filling is puffed, browned, and firm to the touch, about 45 minutes, rotating baking sheet halfway through baking time. Cool tart on baking sheet on wire rack 10 minutes.

9. Bring jelly and kirsch to boil in small saucepan over medium heat, stirring occasionally to smooth out lumps. When boiling and completely melted, brush glaze on pears. Cool tart to room temperature, about 2 hours. (Tart can be kept at room temperature longer but should be served the day it is made.)

10. Remove outer metal ring of tart pan, slide thin metal spatula between bottom of crust and tart pan bottom to release, then slip tart onto cardboard round or serving platter; cut into wedges and serve.

  

 

Easy Apple Turnovers

Easy Apple Turnovers

Makes 8

1/2 cup sugar  

½ teaspoon ground cinnamon  

½ teaspoon grated nutmeg

2-3 apples, peeled, cored, and cut into small chunks  (Granny Smith, Mac, Empire, or Rome)

1 tablespoon lemon juice  

Pinch of salt  

3 tablespoons unsalted butter

1/2 cup unsweetened applesauce  

2 sheets frozen puff pastry (9 by 9 1/2 inches), thawed overnight in refrigerator

Egg Wash - 1 egg yolk beaten with 1 tsp. water

Flour for dusting work surface  

Demerara Sugar for sprinkling tops

1.    Combine apples with lemon juice, sugar, cinnamon, nutmeg, and salt in large bowl.

2.    Melt butter in large shallow saucepan. Add apple mixture and cook over medium heat for 8-10 minutes, until liquid reduces and thickens.

3.    Transfer apple mixture to bowl and refrigerate until cool, about 30 minutes.

4.    While apples cool, unfold 1 sheet puff pastry onto lightly floured work surface and roll into 12-inch square. Cut into four 6-inch squares and brush edges with egg wash.

5.    Fill each turnover with 2-3 tablespoons apple mixture then fold the dough over diagonally to enclose the filling and crimp corners with forks. Place turnovers on plate and freeze until firm, about 15 minutes. Repeat with remaining sheet puff pastry and filling.

6.    Line two rimmed baking sheets with parchment paper. With turnovers still on large plate, brush tops with remaining egg wash and sprinkle with sugar. Place 4 turnovers on each baking sheet and bake until well browned, 20 to 26 minutes, rotating sheets halfway through baking time. Transfer turnovers to wire rack and let cool slightly. Turnovers can be served warm or at room temperature.

Make Ahead

You can fill, fold, and freeze the unbaked turnovers up to 1 month in advance. Freeze them on a baking sheet, then transfer to a zipper-lock freezer bag. Before baking, allow the turnovers to sit at room temperature for 20 minutes, then proceed with the recipe as directed.

 

Download Easy Apple Turnovers

Rustic Apple Tarts for Two

  

Rustic Apple Tarts for Two

This is a quick dessert that’s perfect for two people. Use your favorite apples, I like to use a combo of Granny Smith with Cortland, Macoun, Empire, Macs, or Rome

Tart dough:

¾ cup unbleached all purpose flour

1 tsp. sugar

¼ tsp. salt

5 Tablespoons unsalted butter, cut into small pieces and chilled

2-3 tablespoons water

Filling:

2 apples, peeled, cored, halved and sliced ¼” thick

3-4 tablespoons sugar

1 tsp fresh lemon juice

¼ tsp. cinnamon

¼ tsp. freshly grated nutmeg

1 tablespoon butter, cut into 4 small pieces

1 egg white, beaten

2 tablespoons Maple Syrup

For the tart:

1.    Place flour, sugar, salt in food processor and pulse twice to combine. Scatter butter pieces over top and pulse 12-15 times until mixture resembles coarse cornmeal. Continue to pulse, adding water through the feed tube, until the dough holds together, about 8-10 pulses.

2.    Turn the dough out onto a piece of plastic wrap and divide into 2 equal pieces. Flatten each into 3” rounds and wrap in plastic wrap and refrigerate for an hour (or kept frozen for up to a month)

For the filling:

1.    Preheat oven to 400 degrees and adjust oven rack to middle position. Working with 1 piece of dough at  time, roll out disc to 7” circle between two pieces of lightly floured  parchment paper. Slide the 2 dough rounds, still between parchment paper, onto baking sheet and refrigerate for 20 minutes.

2.    Toss the apple slices with sugar, lemon juice and spices in a bowl. Remove dough round from refrigerate and discard top sheet of parchment. Stack the apple slices in a circular wall, then fill center with smaller apple slices, leaving 1-½” inch border of dough around the edge.  Fold the dough over the apples, pinching dough together every 1 -2 inches to form “pleats”.

3.    Light brush the dough with egg white and sprinkle with sugar. Dot tarts with butter pieces. Bake for 35-40 minutes, until tarts are golden brown and apples are tender.

4.    Brush apples with maple syrup and let tarts cool on wire rack for  10 minutes and serve warm with ice cream or at room temperature.