![]() Remove the mixture from heat and strain into a small bowl. Cook for a few minutes, until the berries have popped and softened. In a small saucepan, bring the cranberries and water to a boil over medium-high heat. While tart crust is baking, Make the Curd: Remove from oven, and turning down oven temp to 325☏. īake tart for 20 minutes and then remove foil and bake another 10 minutes or until the edges become a deep golden brown. Next, place a sheet of foil directly onto the dough, all the way to the edges and up the sides. Place pan on a rimmed baking sheet and using the tines of a fork, prick the bottom of the pie dough all over. Remove from freezer and with a paring knife held parallel to your counter, trim off any extra or uneven dough, so that it is smooth and flush with the rim of the pan. ![]() ![]() Place pan in freezer for 15 to 20 minutes. [Note: Saffitz offers a different method, basically pressing the dough evenly into the pan, but I am a creature of habit and found that rolling the dough worked, too. Pull chilled dough from the refrigerator and on a lightly floured surface roll out to 1/8th-inch thick and carefully place into tart pan, fitting the dough into the fluted pan. Wrap well and transfer to the refrigerator for at least 30 minutes (and up to 3 days). Transfer dough onto a sheet of parchment paper ( or plastic wrap) and shape into a disc, 1/2-inch thick. Pulse again, long pulses, about 10 to 15, until a dough ball is formed. Remove lid from food processor and pour the egg mixture evenly over the flour mixture. In a small bowl whisk together egg yolk, vanilla extract, and 4 teaspoons of cold water. Add the butter and process in long pulses, until the butter is no larger than pea-size. Roast for 12 minutes, remove from oven and allow to cool.Īdd flour, cooled almonds, powdered sugar, and sea salt to food processor and pulse until almonds are finely ground. Preheat oven to 350☏ and spread almonds on a parchment-lined baking sheet. Sweet Tart Dough (from Dessert Person, Clarie Saffitz)ġ13 grams/1 stick unsalted butter, cut into 1/2-inch pieces, chilledĥ6g (4 Tb.) salted butter, at room temperature Although the recipe was developed for roller milled flour, measured by weight, the recipe works beautifully one to one with our high extraction all-purpose flour (85AP)ĩ-inch or 10-inch removable bottom tart pan or springform pan Saffitz studied pastry arts in Paris so I was excited for the chance to try her recipe, which is particularly interesting as it includes roasted ground almonds. I’ve always felt our flours are particularly well suited for pate sucree, contributing both in mouthfeel and in flavor. So I was thinking Valentine’s Day and had this idea of a pate sucree or sweet tart dough with cranberry curd. I love that my sister is now obsessed with baking because of this book. The layout is smart, full of wonderful deep-dive details, and the photography has this cool Kodachrome feel. My love has only deepened.Īnother love: I recently got a copy of Claire Saffitz’s, Dessert Person. I had never even considered cranberry curd until Lydia handed me this recipe. My mom makes the best cranberry sauce, and her secret is that she uses half the sugar called for in the recipe. I love their color- fresh or frozen- and I love watching them transform on the stovetop from berry to sauce or jam I love their tartness and finding just the right balance of tart to sweet. This tart was, of course, inspired by Valentine’s Day.
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