Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [404]
To serve, beat the cream and the superfine or granulated sugar in a chilled bowl with an electric mixer at medium speed until smooth, glossy peaks can be formed on a rubber spatula, about 3 minutes. Spoon and spread onto the tart or serve on the side.
Strawberry Mascarpone Tart
Mascarpone is a soft, unripened Italian cheese, best with fruits or berries. For the best taste, let this tart stand at room temperature for 20 minutes before slicing. Makes one 10-inch tart
½ cup regular or low-fat ricotta (do not use fat-free)
½ cup mascarpone, at room temperature
2 tablespoons sugar
1 teaspoon vanilla extract
1 prebaked, cooled tart crust made from Sweet Pastry Dough in a 10-inch tart pan with a removable bottom
1½ quarts strawberries, hulled
½ cup strawberry, raspberry, or red currant jelly
1 tablespoon water
Mix the ricotta, mascarpone, sugar, and vanilla in a medium bowl until smooth. Spread evenly in the bottom of the prebaked, cooled tart crust.
Cut a little bit off the large ends of the strawberries, just so they’ll stand up flat. Arrange them in a decorative pattern on top of the cheese mixture, standing them, point up, with the largest at the center and the smaller strawberries toward the crust’s edge.
Melt the jelly and water in a small saucepan over low heat until thick but the consistency of paint. Cool for a couple of minutes, then paint this mixture over the strawberries with a pastry brush or pastry feather, or spoon it lightly over each of the individual berries.
Set aside to cool for 20 minutes, then cover with plastic wrap and store in the refrigerator for up to 2 days. Bring back to room temperature for 20 minutes before serving.
Frangipane Tart
A rich plum tart with a chewy, almond paste filling. Makes one 10-inch tart
5 ounces almond paste
1/3 cup unsalted butter
1/3 cup sugar
2 large eggs, at room temperature
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
¼ teaspoon salt
1 prebaked, cooled tart crust made from Sweet Pastry Dough in a 10-inch tart pan with a removable bottom
8 plums, pitted and quartered
Position the rack in the center of the oven and preheat the oven to 350°F.
Beat the almond paste and butter in a large bowl with an electric mixer at medium speed until soft and creamy, about 2 minutes.
Beat in the sugar until almost fully dissolved, then beat in the eggs one at a time until the mixture loosens up and gets creamy. Beat in the flour, vanilla, and salt, making sure the flour has completely dissolved.
Pour the almond mixture into the prebaked, cooled tart crust, spreading it to the corners. Lay the plum quarters skin side down in the cream and gently press them into it until the plums’ upper edges sit just above the cream. You can arrange them in a decorative pattern or go for a more rustic look.
Bake until puffed and lightly browned, about 45 minutes.
To cool: Set on a wire rack for at least 20 minutes before removing the sides of the pan and slicing.
To store: Once fully cooled, wrap in plastic and refrigerate for up to 3 days.
French-Inspired Apple Tart
This buttery apple tart (“tarte Tatin”) is best the moment it’s made. Makes one 10-inch tart
3 pounds large tart apples, such as Granny Smith, Rome Beauty, Cortland, or McIntosh
2 teaspoons lemon juice
8 tablespoons (1 stick) unsalted butter, melted and cooled
½ cup granulated sugar
½ cup packed light brown sugar
1 recipe Sweet Pastry Dough, the dough rolled out between sheets of wax paper to a circle 11 inches in diameter
Crème Anglaise, Vanilla Frozen Custard, or Sweetened Whipped Cream, as a garnish
Position the rack in the bottom third of the oven and preheat the oven to 425°F.
Peel, core, and slice the apples into ½-inch-thick wedges. Place them in a large bowl; toss well with the lemon juice.
Pour half the melted butter in a heavy, 10-inch ovenproof skillet. Add all the granulated sugar and ¼ cup brown sugar to the skillet. Set over medium heat and cook, stirring frequently, until the sugar has melted and the mixture starts to bubble, about 3 minutes.