Tyler Florence's Real Kitchen_ An Indesp - Tyler Florence [63]
Pour the batter into the prepared cake pan and smooth down the top of the batter until even. Bake for 35 to 40 minutes or until a wooden toothpick inserted into the middle of the cake comes out clean.
While the cake is baking, combine the ingredients for the cranberries in a large pot. Bring to a boil over medium heat. Simmer for 20 minutes, stirring occasionally. Allow the cake to cool completely before removing it from the pan, then slice it in wedges. Serve with the cranberries and whipped cream.
Blueberry-Lemon Tart
1½ hours
Lemon and blueberry are a perfect pair, like Bert and Ernie. You will need a 10½-inch tart pan with a removable bottom. Serve this year round.
Serves 6 to 8
Pastry
1½ cups all-purpose flour
2 tablespoons sugar
Pinch of salt
½ cup (1 stick) unsalted butter, cold, in chunks
1 egg, separated
2 tablespoons ice water
Filling
4 eggs
1½ cups sugar
¼ cup heavy cream
1 cup fresh lemon juice, about 5 lemons
Zest of 1 lemon
1 pint blueberries
To make the pastry, pulse the flour, sugar, and salt together in a food processor. Put in the chunks of butter, a little at a time, and pulse just until the dough resembles cornmeal. Add the egg yolk and the ice water; pulse again for a second just to pull the dough together. Wrap the dough tightly in plastic and let it rest and chill in the refrigerator for 30 minutes.
Preheat the oven to 350°F. Using a rolling pin, roll the dough out on a lightly floured surface to a 12-inch circle. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 10½-inch tart pan with a removable bottom. Press the dough into the scalloped edges of the pan and fold the excess dough inside to reinforce the rim.
Put the tart pan on a cookie sheet and prick the bottom of the dough with a fork. Bake for 20 minutes. Lightly beat the egg white and brush the bottom and sides of the dough with it to seal any tiny holes. Bake for another 10 minutes.
To make the lemon curd filling, whisk together the eggs, sugar, heavy cream, lemon juice, and zest. Pour the mixture into the tart shell. Spread the blueberries on top of the filling; they will float around and find their own space. Bake for 20 to 25 minutes. The curd will jiggle slightly when done. Carefully lift the tart out of the ring, then slide it off the base onto a plate. Cool to room temperature and slice.
Espresso Pots de Crème with Pistachio Biscotti
Espresso Pots de Crème
with Pistachio Biscotti
2 hours + chilling time
You will need ramekins to make this recipe. The pots de crème taste like coffee pudding. Both can be made a day in advance. Store the cookies in an airtight container.
Serves 6 * Makes 24 cookies
Espresso Pots de Crème
3 cups heavy cream
½ teaspoon vanilla extract
¼ cup whole black coffee beans
6 egg yolks
½ cup sugar
3 tablespoons brewed espresso coffee, cold
Pistachio Biscotti
½ cup (1 stick) unsalted butter
3 eggs
1 cup sugar
1 teaspoon vanilla extract
3½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1½ cups pistachios, toasted
Pour the heavy cream, vanilla, and coffee beans into a saucepan and place over medium-low heat. Bring the cream to a brief simmer; do not boil or it will overflow within seconds. Remove from heat and strain to remove the beans.
In a large bowl, whisk together the egg yolks and the sugar until the color turns light yellow, about 3 minutes. Temper the yolks by very gradually whisking the hot cream into the yolk and sugar mixture (do not add the hot cream too quickly or the eggs will cook). Stir in the brewed coffee.
Preheat the oven to 325°F. Pour the egg-cream mixture into six 8-ounce ramekins, filling them three-quarters of the way full with the mixture. Fill a large, shallow baking pan with ½ inch of hot water. Carefully place the ramekins in the water