The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [301]
½ cup sugar
3 large egg yolks
3 tablespoons chilled unsalted butter, cut into ½-inch pieces
2 tablespoons light rum
All-purpose flour, for work surface
1 pound Puff Pastry dough (Basics), or best-quality frozen puff pastry (such as Dufour), thawed
1 tablespoon heavy cream
1. Make the frangipane: In the bowl of a food processor fitted with the metal blade, process the almonds and sugar until the mixture is very fine crumbs. With the machine running, add 2 egg yolks, butter, and rum; continue processing until the mixture is smooth and combined.
2. On a lightly floured work surface, roll out the pastry dough into a rectangle at least 9¼ × 18½ inches and about 1/8 inch thick. Using a 9-inch round cake pan as a guide, cut out 2 9-inch rounds.
3. In a small bowl, whisk together the remaining egg yolk and cream for the egg wash. Place 1 round on a baking sheet, and spread the almond mixture on top, leaving a 1-inch border all around; brush the border with egg wash. Using an aspic or cookie cutter, cut a ½-inch hole in the center of the remaining round; place the cut round on top of the other round, pressing lightly around the filling to seal the rounds together. Place in the refrigerator 1 hour.
4. Preheat the oven to 425°F. Remove the tart from the refrigerator; using a small paring knife, score the top by making curved lines from the center to the edges, like a pinwheel. Brush the top of the tart with the egg wash, being careful not to let any excess drip over the cut edge of dough, as it will inhibit proper rising. Return to the refrigerator to chill again, if needed.
5. Place the baking sheet in the oven, and bake 30 minutes. Reduce heat to 375°F; loosely cover the tart with aluminum foil, and continue baking 30 minutes more.
6. Transfer to a wire rack, and let sit 20 minutes. Remove the tart from the pan by sliding it onto a serving platter. Serve warm or at room temperature, cut into wedges.
pumpkin-pecan pie
MAKES ONE 9-INCH PIE
1 disk Martha’s Perfect Pâte Briseé (Basics)
1 15½-ounce can pumpkin puree
¾ cup granulated sugar
½ teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground nutmeg
3 large eggs
¾ cup plus 1 tablespoon heavy cream
½ cup milk
¼ cup bourbon
2/3 cup packed dark-brown sugar
3 tablespoons melted butter
1 cup coarsely chopped pecans, plus halves for garnish
Whipped cream or vanilla ice cream, for serving (optional)
1. Preheat the oven to 425°F. Remove the dough from the refrigerator, and place it between 2 pieces of plastic wrap. Roll out to a 12-inch round. Remove and discard the plastic, and fit the dough into a 9-inch Pyrex or ceramic pie plate; trim the dough evenly along the outside edge, leaving about a ½-inch overhang all around. Crimp the edge, as desired. Prick the bottom of the dough all over with a fork. Place in the freezer until firm, about 15 minutes.
2. Remove from the freezer, and line with parchment paper or aluminum foil. Fill with pie weights or dried beans, and bake until the edge are starting to turn golden, about 15 minutes. Remove the paper and weights, and continue baking until the center is lightly browned, about 5 minutes more. Remove from the oven. Reduce the oven heat to 350°F.
3. Meanwhile, in a large bowl, combine the pumpkin puree, granulated sugar, salt, ginger, nutmeg, eggs, ¾ cup cream, milk, and bourbon; whisk until well combined.
4. Fill the prepared pie shell with the pumpkin mixture, and return to the oven. Bake until the filling is set around the edges but still slightly soft in the center, about 55 minutes. Remove from the oven; let cool. The filling will continue to firm as it cools.
5. Heat the broiler. In a small bowl, combine the brown sugar, melted butter, remaining tablespoon cream, and chopped pecans. Sprinkle the mixture evenly over the top of the pie. Arrange the pecan halves on top, in a circle near the edge.
6. Place the pie under the broiler just until the topping begins to bubble, being careful not to let the nuts burn. Transfer to a wire rack to cool slightly. Serve with whipped cream