Pies & Tarts (2/2/15)
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Recipes contributed by Gail Hintze & Catherine Barnett.
In honor of Valentine's Day and Great American Pie Month, your two favorite pie-rettes served up some delectable tarts and quiches, perfect for pleasing your own tastebuds or serving to your sweetheart. Click here to download these recipes. |
Claudia's Pie Crust
Blend: 1 1/2 c. shortening
3 1/2 c. flour
1 tsp. salt
Cut in: 1 1/2 c. shortening (aim for crumbles, not lumps)
Make well in mixture and add, tossing with fork:
1 egg
1 tsp. vinegar
5 T. water
Avoid overworking dough. On well-floured surface, roll out part way. Flip to flour both sides, and roll out the rest of the way. Transfer to pie plate (try rolling up on rolling pin, and unrolling gently over the pie pan). If it tears, no worries! Just get it in the pan, and patch as needed.
Makes 3-4 single pie crusts
3 1/2 c. flour
1 tsp. salt
Cut in: 1 1/2 c. shortening (aim for crumbles, not lumps)
Make well in mixture and add, tossing with fork:
1 egg
1 tsp. vinegar
5 T. water
Avoid overworking dough. On well-floured surface, roll out part way. Flip to flour both sides, and roll out the rest of the way. Transfer to pie plate (try rolling up on rolling pin, and unrolling gently over the pie pan). If it tears, no worries! Just get it in the pan, and patch as needed.
Makes 3-4 single pie crusts
Corn Quiche
From More with Less
The original recipe calls for a cornmeal crust, but you can use whatever crust you like. We often use Claudia’s Crust, above.
Lay on bottom of unbaked crust: 6 slices or 1 1/4 c. shredded cheese
Spread over cheese: 2 c. whole kernel corn, well drained
Combine in a bowl:
5 eggs
3/4 c. light cream or evaporated milk
1 tsp. salt
1/4 tsp. cayenne
Beat until well blended. Pour over corn. Place on bottom rack of oven. Bake at 425° for 15 minutes. Reduce temperature to 350° and continue baking 25-30 minutes. Let stand 10 minutes before cutting and serving.
The original recipe calls for a cornmeal crust, but you can use whatever crust you like. We often use Claudia’s Crust, above.
Lay on bottom of unbaked crust: 6 slices or 1 1/4 c. shredded cheese
Spread over cheese: 2 c. whole kernel corn, well drained
Combine in a bowl:
5 eggs
3/4 c. light cream or evaporated milk
1 tsp. salt
1/4 tsp. cayenne
Beat until well blended. Pour over corn. Place on bottom rack of oven. Bake at 425° for 15 minutes. Reduce temperature to 350° and continue baking 25-30 minutes. Let stand 10 minutes before cutting and serving.
Bobbie’s No-Roll Pie Crust
Combine in a pie tin:
1 ½ C flour
2 Tbsp sugar
1 tsp salt
Mix together and add:
½ C oil
2 Tbsp milk
Mix well with fork. Press evenly into pan.
Notes
If your recipe calls for a baked crust, bake at 425° for 12 – 15 minutes.
If you are making a savory filling, omit the sugar.
1 ½ C flour
2 Tbsp sugar
1 tsp salt
Mix together and add:
½ C oil
2 Tbsp milk
Mix well with fork. Press evenly into pan.
Notes
If your recipe calls for a baked crust, bake at 425° for 12 – 15 minutes.
If you are making a savory filling, omit the sugar.
Spinach and Feta Quiche
Drain and squeeze dry: 10 oz package frozen chopped spinach
Combine:
4 eggs, beaten
¾ cup cream
1 ¼ cups milk
salt & pepper
2 tbsp lemon juice
2 tbsp parsley, chopped
Stir in:
¼ lb Feta cheese, crumbled
reserved spinach
Pour mixture into baked pie crust. Bake at 375º for 30 to 40 mintues, until a knife inserted in the center of the pie comes out dry. Cool for ten minutes before serving.
Serves 6.
from The Frugal Gourmet by Jeff Smith
Combine:
4 eggs, beaten
¾ cup cream
1 ¼ cups milk
salt & pepper
2 tbsp lemon juice
2 tbsp parsley, chopped
Stir in:
¼ lb Feta cheese, crumbled
reserved spinach
Pour mixture into baked pie crust. Bake at 375º for 30 to 40 mintues, until a knife inserted in the center of the pie comes out dry. Cool for ten minutes before serving.
Serves 6.
from The Frugal Gourmet by Jeff Smith
Taartjes
Melt: 12 Tbsp unsalted butter
Add: ¼ cup sugar
Scant ¼ tsp salt
1 tsp vanilla
Mix into: 1 ½ cups flour
Mix well. Divide into 24 pieces and place in miniature tart pans. Press each piece into pan and up sides to make a little cup for filling. Bake at 375 degrees for about 12 – 15 minutes, until nicely browned.
Remove from oven. Cool a few minutes, then carefully remove to racks to finish cooling.
Fill with vanilla or chocolate pudding, pieces of fruit, whatever strikes your fancy!
Add: ¼ cup sugar
Scant ¼ tsp salt
1 tsp vanilla
Mix into: 1 ½ cups flour
Mix well. Divide into 24 pieces and place in miniature tart pans. Press each piece into pan and up sides to make a little cup for filling. Bake at 375 degrees for about 12 – 15 minutes, until nicely browned.
Remove from oven. Cool a few minutes, then carefully remove to racks to finish cooling.
Fill with vanilla or chocolate pudding, pieces of fruit, whatever strikes your fancy!
Microwave Lemon Curd
Place in a 4-cup glass measure:
¼ lb. unsalted butter
½ C sugar
4 tbsp fresh lemon juice
Grated zest of one lemon
Cover tightly with microwave plastic wrap. Cook at 100% for four minutes.
Uncover and stir well.
Whisk: 3 eggs
Whisk about ¼ C of lemon mixture into eggs. Whisking constantly, pour egg mixture into remaining lemon mixture. Cook at 100% two minutes more.
Remove from oven and immediately pour into workbowl of food processor.
Process 30 seconds, until smooth. Cool before serving.
From Kafka: Microwave Gourmet
¼ lb. unsalted butter
½ C sugar
4 tbsp fresh lemon juice
Grated zest of one lemon
Cover tightly with microwave plastic wrap. Cook at 100% for four minutes.
Uncover and stir well.
Whisk: 3 eggs
Whisk about ¼ C of lemon mixture into eggs. Whisking constantly, pour egg mixture into remaining lemon mixture. Cook at 100% two minutes more.
Remove from oven and immediately pour into workbowl of food processor.
Process 30 seconds, until smooth. Cool before serving.
From Kafka: Microwave Gourmet
Chocolate Raspberry Tart
Makes three 4.5 inch tarts or fifteen 2.5” tartlets or thirty 1.5” mini tartlets. Don't be daunted by the lengthy instructions; these do involve a few steps, but they're actually pretty simple to make!
Ingredients:
1 stick (4 oz) softened butter
1/2 cup sugar
1 egg yolk
1 cup all purpose flour
2 1/2 TBS unsweetened cocoa powder
3/4 cup raspberry jam
4 oz semisweet dark chocolate finely chopped
1/2 cup heavy whipping cream
6 ounces fresh raspberries
1/2 tsp water
powdered sugar for dusting
Instructions:
Tart Shells
Beat butter and sugar on medium speed for 3 minutes until smooth and creamy. Use a spatula to scrape down the bowl and beat another minute if there are any lumps of butter left. Add the egg yolk, beat well, and scrape down the sides again.
Add the flour and cocoa powder; beat on the lowest speed until dough has just come together (but still has small to medium clumps) and looks moist with a dark uniform color. Scrape down the bowl and use the spatula to incorporate anything that isn’t mixed in.
Divide dough and place into tart pans. Evenly press dough along the bottom of the pan and up the sides. (If you’re having trouble, refrigerate the dough 15 minutes before pressing.)
Use a knife to cut off any dough that rises above the top of the pan, and save it for repairs. Place the dough-filled pans into the fridge for at least 30 minutes. (It can keep 3 days in fridge and 6 weeks in freezer).
Preheat the oven to 350° with a rack in the lower third. Place dough-filled pans on a cookie sheet and bake in lower third for 15 minutes. Remove from oven and use leftover dough to repair any cracks. Bake another 8 minutes. (For mini-tartlets, bake about 8 minutes, press down bubbles [making sure not to tear a hole in the shell!], then bake another 1-2 minutes.)
Remove tart pans to a cooling rack and use the rounded side of a spoon to press the center down and make more room for filling. Let cool completely (you can do this in refrigerator for faster results).
Remove tarts from pans. Set a TBS of the jam aside in a small bowl or glass. Divide remaining jam among each tart crust and spread to cover the bottoms.
Ganache & Finishing
Put chopped chocolate into a heat safe bowl and the heavy cream in a small saucepan. Heat the cream until it just starts to boil, then pour it over the chocolate. Begin whisking gently to blend completely and melt all the chocolate. Pour 1/3 of the ganache into each crust.
Refrigerate the tarts for at least 1 hour, until the filling is firm. Remove from fridge and arrange raspberries on top of each tart.
Mix reserved TBS of jam with the 1/2 tsp of water and heat in a microwave for about 15 seconds. Brush this jam mixture onto the tops of the arranged raspberries (just enough to make them shiny!). Serve immediately or refrigerate until you’re ready. Use a mesh strainer to sift a dusting of sugar onto the tarts just before serving.
From eatingrichly.com/raspberry-chocolate-tart-recipe-the-perfect-valentines-day-dessert
Ingredients:
1 stick (4 oz) softened butter
1/2 cup sugar
1 egg yolk
1 cup all purpose flour
2 1/2 TBS unsweetened cocoa powder
3/4 cup raspberry jam
4 oz semisweet dark chocolate finely chopped
1/2 cup heavy whipping cream
6 ounces fresh raspberries
1/2 tsp water
powdered sugar for dusting
Instructions:
Tart Shells
Beat butter and sugar on medium speed for 3 minutes until smooth and creamy. Use a spatula to scrape down the bowl and beat another minute if there are any lumps of butter left. Add the egg yolk, beat well, and scrape down the sides again.
Add the flour and cocoa powder; beat on the lowest speed until dough has just come together (but still has small to medium clumps) and looks moist with a dark uniform color. Scrape down the bowl and use the spatula to incorporate anything that isn’t mixed in.
Divide dough and place into tart pans. Evenly press dough along the bottom of the pan and up the sides. (If you’re having trouble, refrigerate the dough 15 minutes before pressing.)
Use a knife to cut off any dough that rises above the top of the pan, and save it for repairs. Place the dough-filled pans into the fridge for at least 30 minutes. (It can keep 3 days in fridge and 6 weeks in freezer).
Preheat the oven to 350° with a rack in the lower third. Place dough-filled pans on a cookie sheet and bake in lower third for 15 minutes. Remove from oven and use leftover dough to repair any cracks. Bake another 8 minutes. (For mini-tartlets, bake about 8 minutes, press down bubbles [making sure not to tear a hole in the shell!], then bake another 1-2 minutes.)
Remove tart pans to a cooling rack and use the rounded side of a spoon to press the center down and make more room for filling. Let cool completely (you can do this in refrigerator for faster results).
Remove tarts from pans. Set a TBS of the jam aside in a small bowl or glass. Divide remaining jam among each tart crust and spread to cover the bottoms.
Ganache & Finishing
Put chopped chocolate into a heat safe bowl and the heavy cream in a small saucepan. Heat the cream until it just starts to boil, then pour it over the chocolate. Begin whisking gently to blend completely and melt all the chocolate. Pour 1/3 of the ganache into each crust.
Refrigerate the tarts for at least 1 hour, until the filling is firm. Remove from fridge and arrange raspberries on top of each tart.
Mix reserved TBS of jam with the 1/2 tsp of water and heat in a microwave for about 15 seconds. Brush this jam mixture onto the tops of the arranged raspberries (just enough to make them shiny!). Serve immediately or refrigerate until you’re ready. Use a mesh strainer to sift a dusting of sugar onto the tarts just before serving.
From eatingrichly.com/raspberry-chocolate-tart-recipe-the-perfect-valentines-day-dessert