Now that the weather is changing from summer to Fall and to Winter (in some locations), and with the Thanksgiving Holiday coming on more rapidly than we planned, there will be more incentive for us to practice our baking skills in preparation for the “Big event”.
While reviewing my previous posts and comments from viewers, it became apparent there is a continuing interest in “tarts”, so this post is a follow up with a slightly different pattern.
The basic recipe remains the same only the construction of the tart is different. Please keep in mind it is not necessary to try to duplicate the pattern as your creative skills can be put to the test to design one even more appealing to you.
As a reminder, Thanksgiving is a time for giving thanks for our bountiful food supply, our friends and family and the lovely followers of my blog. It is also a time to share with those less fortunate so they may also have a warm meal and a show of friendship.
Clark Williams, Personal Chef
Basic Tart Dough
1 Egg Yolk
1½ to 2 T Ice water
1 tsp Vanilla Extract
1 ¼ cups AP flour
1/3 cup Sugar
¼ tsp Salt
8 T (1 stick) Butter, unsalted, cut into ½ “ cubes
In a small bowl, whisk the beaten egg yolk, water and vanilla and set aside.
Put the flour, sugar and salt in the bowl of the food processor and pulse until combined. Add the butter cubes and pulse until the mixture resembles oatmeal with some larger (roughly pea size) clumps. Drizzle the yolk mixture over the flour mixture and pulse until dough forms a ball.
Transfer the dough to a work surface, pat it into a ball and flatten into a disk. Use the dough immediately, or wrap it in a plastic wrap and refrigerate until well chilled, about 30 minutes. NOTE: the dough can be made ahead and frozen for up to 1 month.
When the dough has rested, lightly flour the work surface and your hands, and flatten the disk. Gently lift the disk and turn it over on to the floured surface. Lightly dust the top of the dough and the rolling pin, then roll out until the dough is about 1/8” thick, gently lifting and occasionally turning the dough a quarter turn. Roll the dough until it is approximately 2” greater than the diameter of the tart pan.
Press the dough into and up the sides of the tart pan and trim the excess with a sharp knife or by rolling the pin over the surface of the pan.
Bake at 350 F. for 10 to 12 minutes or until the crust is lightly brown. Remember to prick the fresh dough with a fork before baking. Set aside to cool completely. Makes 1 9½” tart or 12 miniature tartlets
Fresh Fruit Tart
½ cup Confectioners sugar
1 ½ cups AP flour
1 ½ sticks Unsalted butter, softened and sliced
1 pkg. Cream Cheese (8 oz), softened
½ cup Granulated sugar
1 tsp Pure vanilla extract
Topping: Fresh strawberries, kiwi slices, blueberries, raspberries
1 can Frozen limeade concentrate (6oz) thawed
1 Tbsp Cornstarch
1 Tbsp Fresh limejuice
¼ cup Granulated sugar
Whipped Cream for garnish
Preheat oven to 350 F
For the crust: In a food processor, combine the confectioners’ sugar, flour, and butter, process until the mixture forms a ball. With your fingers, press the dough into a 12” tart pan with a removable bottom, taking care to push the crust into the indentations in the sides of the pan. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.
For the filling and topping: Beat the cream cheese, sugar and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into ¼” slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.
For the Glaze: Combine the limeade, cornstarch, limejuice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all the glaze.
Refrigerate the tart. About 15 minutes before serving, remove and slice into 8 wedges and serve with a dollop of whipped cream.