Cook Like a Rock Star - Anne Burrell [78]
2 Dump the dough out on a clean, lightly floured work surface. Using the heel of your hand, schmear the dough forward and then roll it back with your fingertips. Repeat this process 1 or 2 more times, dusting with flour if it sticks. Divide the dough into two pieces in a one-third/two-thirds split. Form the larger piece of dough into a disk and the smaller piece into a rectangle. Wrap them both in plastic and refrigerate for at least 1 hour.
3 Take the dough out of the fridge 20 to 30 minutes before you’re ready to use it and let it come to room temperature.
4 Preheat the oven to 375°F.
5 On a lightly floured work surface, use a rolling pin to roll the larger piece of dough into a circle about ¼ inch thick. Lay the dough in a 9-inch tart pan, pressing the dough gently into the pan. Tear off a little piece of dough from the edge and roll it into a “dough ball.” Dip the ball in flour and use it to push the dough into the sides of the pan. Trim the edge of the dough by rolling the pin over the top of the tart pan to create a clean edge; remove the excess dough.
6 Gently line the dough with a piece of aluminum foil, pressing it into the sides of the tart to keep them tall and straight. Fill the tart with 1 pound of dry beans or rice, put the pan on a baking sheet, and bake for about 15 minutes. Remove the beans and foil and bake for another 2 to 3 minutes, or until golden and crisp. Remove from the oven and let cool.
7 Spread the fruit preserves in an even layer on the bottom of the cooled tart shell and sprinkle the cherry halves in an even layer on top of the preserves.
8 On a lightly floured surface, roll the remaining third of the dough into a 10-inch rectangle. Using a fluted pastry roller or a pizza cutter, cut the dough into 1-inch-wide strips. Lay the dough strips diagonally across the fruit preserves to create a crisscross pattern. Brush the bottom ends of each strip with a little egg wash and press the strips into the sides of the crust to secure them.
9 Brush the top of the pastry lattice with the egg wash.
10 Place the tart back on the baking sheet and bake for 10 to 12 minutes, or until the top is golden and crisp. Remove from the oven and let cool completely before serving.
Oh cherry baby!
MAKES: 25 TO 30 • TIME: ABOUT 45 MINUTES
Every time I go to a street fair or the New York state fair, I breathe in the smell of fried dough as it wafts through the crowd and just go crazy for it. So I couldn’t help but come up with my own version of the classic zeppole. But of course I added my own sexy twist: a delicious chocolate dipper! With this dessert, your kitchen will be as popular as the zeppole stand at the state fair.
MISE EN PLACE
FOR THE ZEPPOLE
1 cup sugar
8 tablespoons (1 stick) unsalted butter
Pinch of kosher salt
1 cup all-purpose flour
3 large eggs
Zest of 1 orange
3 cups peanut oil
2 teaspoons cinnamon
FOR THE CHOCOLATE SAUCE
6 ounces semisweet or dark chocolate, chopped
¼ cup heavy cream
3 tablespoons unsalted butter
3 tablespoons light corn syrup
FOR THE ZEPPOLE
1 In a small saucepan, combine ½ cup of the sugar, 1 cup water, the butter, and salt and bring to a boil (BTB).
2 Reduce the heat to medium and add the flour all at once, stirring vigorously with a wooden spoon. Cook until the mixture forms a ball, has a slightly sweaty sheen to it, and pulls away from the pan, 3 to 4 minutes.
3 Transfer the mixture to a large mixing bowl and let cool for 3 to 4 minutes (the mixture does not have to be cold, just cool enough so it doesn’t cook the eggs when added). Using an electric mixer or lots of good old-fashioned elbow grease, beat in the eggs one at a time; be sure each is fully incorporated before adding the next egg. Add the orange zest and beat for another few seconds to combine.
4 Pour the peanut oil into a large saucepan over medium-high