The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [299]
5. To serve, spoon 2 teaspoons curd into each shell. Top each with a meringue cap.
honey-walnut pie
SERVES 8 TO 10
3 tablespoons all-purpose flour, plus more for work surface
Pâte Sucrée Walnut Variation (Basics)
4 large eggs, lightly beaten, plus 1 lightly beaten egg for brushing
¾ cup acacia or other mild honey
¾ cup granulated sugar
¼ cup (½ stick) unsalted butter, melted
½ teaspoon finely grated orange zest, plus ¼ cup fresh orange juice
½ teaspoon salt
2 cups coarsely chopped walnuts
Fine sanding sugar, for sprinkling
1. Preheat the oven to 350°F. Place a 91/8 × 13/8-inch tart ring on a baking sheet lined with parchment; set aside. On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick; cut into a 14-inch round. Fit into tart ring; trim overhang to ½ inch. Refrigerate while making filling.
2. Whisk together 4 eggs, the honey, granulated sugar, butter, orange zest and juice, salt, and flour in a large bowl. Stir in walnuts. Pour into tart shell.
3. On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into an 11-inch round. Cut five slits for vents. Drape over filling. Trim overhang to 1 inch; fold over bottom crust. Press edges to seal; tuck into ring. Brush with remaining beaten egg, sprinkle with sanding sugar.
4. Bake until a knife inserted in one of the vents comes out clean, 45 to 50 minutes. Transfer sheet to a wire rack; let cool completely. Remove ring before serving. The pie can be stored, covered, overnight.
mini cranberry meringue pies
MAKES 12
If you can’t find blood oranges, use regular ones.
All-purpose flour, for work surface
1 disk Pâte Sucrée Citrus Variation (Basics)
3¼ cups fresh cranberries (12 ounces)
1½ cups sugar
1½ teaspoons finely chopped lemon zest
1 teaspoon finely chopped blood orange zest, plus ¼ cup blood orange juice
¼ teaspoon salt
1/8 teaspoon ground cinnamon
Pinch of ground cloves
3 tablespoons cornstarch
3 large egg whites
Pinch of cream of tartar
1. Preheat the oven to 375°F. On a lightly floured surface, roll out dough to 1/8 inch thick. Cut out 41/8-inch fluted rounds, and fit into cups of a standard 12-cup muffin tin (not nonstick). Pierce bottoms with tines of a fork. Freeze 15 minutes.
2. Line each shell with parchment paper, and fill with pie weights or dried beans. Bake 15 minutes. Remove weights and parchment. Return to oven; bake until bottoms are just turning golden, 5 minutes more. Transfer to wire racks; let cool 5 minutes. Remove shells from the tin; let cool completely.
3. Bring 2 cups cranberries, 1 cup sugar, and 1½ cups water to a boil in a medium saucepan. Reduce heat, and simmer mixture, stirring occasionally, until cranberries have burst, about 5 minutes. Pour through a coarse sieve, then a fine sieve; discard solids. (You should have about 1¾ cups; if you have less, add water.)
4. Bring strained cranberry juice, ¼ cup sugar, the zests, salt, cinnamon, cloves, and remaining 1¼ cups cranberries to a boil in a medium saucepan, stirring occasionally. Reduce heat; simmer, stirring occasionally, until cranberries are soft but have not burst, about 3 minutes.
5. Meanwhile, stir cornstarch, blood orange juice, and ¼ cup water in a bowl; whisk into cranberry mixture. Bring to a boil, stirring constantly. Cook, stirring, until translucent, about 1 minute. Divide among prepared shells. Refrigerate until set, about 1 hour (up to overnight).
6. Preheat the broiler. Put egg whites and remaining ¼ cup sugar into the heatproof bowl of an electric mixer set over a pan of simmering water; whisk until sugar has dissolved and mixture is hot to the