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RASPBERRY ALMOND TART

This rich, buttery, sweet short dough, known as pate sucree. This sweet pastry dough is like a delicate butter cookie rather than a traditional flaky pie dough. To keep the crust tender, work with the dough as little as possible. This recipe makes a cookie-like crust that is sturdy enough to either roll out or crumble into a pie plate and press in with your fingers. This recipe makes enough dough for two 10-inch tart shells. You can freeze half for another time, or you can roll out and shape both dough and freeze one of them, well wrapped for up to a month.

Almond cream, or frangipane, is often used as a filling in cakes, tarts, and petits fours. When the cream is baked, it has a cake-like texture. It is said to have been created by French pastry chefs in honor of the 16th century Italian nobleman Marquis Muzio Frangipani, who invented a technique to infuse gloves with the perfume of bitter almonds. His invention was all the rage, and inspired pastry chefs to create a delicacy in his name. The flavor of raspberries and almonds have a magical affinity and this is a simple almond tart to prepare. Other fruits such as fresh apricots, cherries, poached pears or apples can also be used instead of raspberries with equal success. You may substitute this dough recipe with your favorite pastry dough recipe.

Posted on Mar 5, 2009

STRAWBERRY TART RECIPE

The quintessential strawberry tart, classically French, with a shell that’s buttery yet crisp and delicate. For contrast there is a sweet light layer of pastry cream to cushion the fresh strawberries gleaming beneath a shiny glaze. It is so simple, with just a few components in complete harmony. This recipe makes two 10-inch tarts. You can make only one tart. Freeze half of the tart dough for up to one month.

Posted on Mar 2, 2009

LUSCIOUS LEMON MERINGUE TART

This lemon meringue tart recipe is bursting with fresh lemon taste and topped with lightly brown meringue.

Pie Dough
1 cup plus 2 Tablespoons all purpose flour
1/4 cup granulated white sugar
1/4 teaspoon salt
7 Tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1 egg large yolk
1 Tablespoon ice water

1. Combine flour, sugar and salt in the food processor. Add butter and pulse until mixture forms coarse crumbs. Whisk the yolk and ice water in small bowl. Add to crumb mixture; process until dough begins to come together. Press over bottom and up the sides of 9-inch tart pan with removable bottom. Trim edges. Pierce crust all over with fork. Chill 30 minutes.

2. Preheat oven to 350°F. Line crust with foil. Fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Continue baking until pale golden, pressing with back of fork if crust bubbles, about 20 minutes longer. Transfer crust to rack. Maintain oven temperature.

Lemon Curd
2 large eggs, cold
2 large egg yolks, cold
3/4 cup granulated white sugar
1/2 cup fresh lemon juice
Zest of 1-1/2 lemons
6 Tablespoons (3 ounces) cold unsalted butter, cut into 6 pieces

1. Bring about 2 inches of water to a boil in a pot that is slightly smaller than the diameter of the bowl you will be using for the curd. In a metal bowl, whisk the eggs, yolks, and sugar until the mixture is smooth.

2. Set the bowl over the pot and, using a large whisk, whip the mixture. When the eggs are foamy and have thickened, add the lemon juice. Whisk until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl.

3. Turn off the heat and remove the bowl. Whisk in the butter a few pieces at a time. The curd may loosen slightly, but it will thicken and set as it cools. Pour the warm curd into the tart crust and place the pan on a baking sheet while you prepare the meringue.

Meringue
1/2 cup granulated sugar, preferably superfine
2 Tablespoons water
4 large egg whites
1/2 teaspoon cream of tartar

1. Place egg whites, sugar and salt in a medium heatproof bowl over a pan of simmering water and whisk gently until egg whites are hot or until it register 140°F and the sugar is dissolved. The mixture should look thick and syrupy. Remove from heat and whip with a mixer, on high, until thick and cooled.

2. When the custard has cooled to room temperature, top the custard with meringue. Spread the meringue to the edge of the crust and place in the oven. Bake until lightly browned. Serve at room temperature or cold.

Posted on Mar 1, 2009

TARTE TATIN RECIPE

Molly Wizenberg of Orangette provided this Tarte Tatin recipe adapted from David Rosengarten’s Taste and Julia Child’s The Way to Cook. We featured the recipe in our second issue of Desserts Magazine. Molly Wizenberg wrote a memoir, A Homemade Life: Stories and Recipes from My Kitchen Table, with stories revolving around food, family, and friends, and of course she couldn’t leave out recipes, with illustrations by Camilla Engman.

Makes 8 servings

5 to 6 large apples, preferably Golden Delicious or Ginger Gold
Juice of 1 lemon
1-½ cups granulated white sugar
6 tablespoons unsalted butter, divided
About 14 ounces puff pastry (store-bought, such as Dufour brand, is just fine; if frozen, be sure to let it thaw for about an before using)

1. Peel and quarter the apples, removing the cores such that each quarter has a flat inner side. Toss the apple quarters in a large bowl with the lemon juice and 1/2 cup of the sugar. Set aside for 30 minutes.

2. In a 9-inch cast-iron skillet set over medium heat, melt 4 tablespoons of the butter. Add the remaining 1 cup sugar, along with a few tablespoons of the apple-lemon juices. Stir to mix. Cook the mixture over medium-low heat, stirring regularly with a wooden spoon, for about 15 minutes, or until the mixture is a smooth, bubbly, pale caramel color.

3. Remove the pan from the heat and carefully add apple quarters, arranging them rounded-side-down in a decorative pattern. Arrange a second layer of apples on top wherever they fit, closely packed. This second layer need not be terribly neat. Top the apples with the remaining 2 tablespoons of butter, cut into dice.

4. Preheat the oven to 375 degrees F.

5. Cook the apples over medium-low heat for about 20 minutes, occasionally spooning the bubbling caramel liquid over them. Press them down gently with the back of a spoon and watch to make sure that no one area of the pan is bubbling more than another. (Don’t worry if they shift a bit in the liquid; just move them back to where they were.) Shift the pan as necessary so that the apples cook evenly. They are ready when the liquid in the pan has turned to a thick, amber ooze. The apples should still be slightly firm. Do not allow them to get entirely soft or the liquid to turn dark brown. Remove the pan from the heat.

6. On a floured surface, roll the puff pastry out to a thickness of about 3/16-inch. Using a sharp, thin knife, trace a circle in the pastry about 10-inches in diameter (1/2-inch wider all around than the skillet), and trim away any excess. Carefully lay the pastry circle over the apples in the skillet, tucking the overlap down between the apples and the inside of the pan.

7. Place the skillet on a rimmed baking sheet, and bake for about 30-35 minutes, until the pastry has risen, and is dry and golden brown. Remove the skillet from the oven, and let it to rest for a minute or two. Tilt the pan and look down inside the edge: if there is a lot of juice, pour most of it off into the sink. (Do not pour it all off, or the apples may stick to the pan.) Place a serving platter upside-down over the skillet and, working quickly and carefully (It’s hot!), invert the tart onto the platter. Rearrange any apple slices that may have slipped or stuck to the skillet. Serve warm or at room temperature, preferably with a tokaji, a Hungarian wine from the region of Tokaj.

the way to cook

The Way to Cook by Julia Child
Paperback: 528 pages
Publisher: Knopf; 1ST edition (September 28, 1993)
Language: English
ISBN-10: 0679747656

>>>>>>>> I WANT THIS! <<<<<<<<

Posted on Apr 21, 2008

CHOCOLATE VIETNAMESE COFFEE TART RECIPE

chocolate vietnamese coffee tart recipeAnita, of Desserts First, provided us with this rich, velvety smooth, sinful chocolate tart with an exotic hint of Vietnamese coffee. She enjoys desserts as much as we do at Dessert Magazine. Her passion for baking can be seen throughout her site, with great desserts recipes and delightful narration that makes you want to try the recipe.

Makes about (8) 4-inches tarts or (1) 8-inches tart

Cocoa Tart Shell
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (113 grams) confectioners’ sugar
1/4 teaspoon salt
1/4 cup (23 grams) cocoa powder
1/4 cup (23 grams) almond meal
1-1 /3 cups (203 grams) all-purpose flour
1 large egg

1. Place the butter, confectioners’ sugar, salt, cocoa powder, almond meal, and flour into the bowl of a food processor. Process until the mixture resembles cornmeal. Add the egg and process just until the dough comes together. Form the dough into a disk and wrap in plastic. Chill in refrigerator until firm, about 4 hours.

2. When you are ready to bake the tart shells, preheat the oven to 325 degrees F. Take the dough out the refrigerator (if it is very firm, you might need to let it warm up a little so you can work with it) and roll out on a floured surface to 1/8-inch thickness. Place your tart pan or tart rings on a baking sheet lined with parchment paper or a silicone mat. Trim the dough into a circular shape(s) to make it easier to fit into the tart pan(s). Place the dough into the tart pan and press to fit to the sides. Trim off any excess dough from the edges, and place baking sheet in the freezer for about 30 minutes to let the dough firm up.

3. Line the tart pan(s) with parchment paper and fill with pie weights. Bake the tart shells for about 15 minutes, remove pie weights and parchment paper, and bake about 5 minutes more until the tart shells are dry to the touch. Let tart shells cool completely on a wire rack. Turn the oven down to 275 degrees F for the ganache.

Chocolate-Coffee Ganache
12 ounces (340 grams) bittersweet chocolate, chopped into pieces
1-3/4 cups (392 grams) heavy cream
1/2 cup (113 grams) evaporated milk
1/3 cup (28 grams) Vietnamese or French roast coffee powder
1/2 teaspoon salt
2 large eggs
1/3 cup (65 grams) sweetened condensed milk

1. Place the chocolate into a large bowl and set aside. In a small saucepan, combine the cream, evaporated milk, coffee powder, and salt and bring to a simmer over low heat.

2. Pour the hot mixture through a sieve over the chocolate and whisk to combine. Add the eggs one at the time to the chocolate mixture and whisk to combine. Add in the condensed milk and whisk until the mixture is very smooth and shiny.

3. Pour the mixture into the cooled tart shells and bake in the oven for 15-20 minutes, rotating halfway through. The tarts are done when the mixture appears set and does not jiggle independently in the middle. Let tarts cool on a rack and unmold to serve.

Sweetened Condensed Milk Chantilly
1/2 cup (114 grams) heavy cream
1 Tablespoon sweetened condensed milk
1/8 teaspoon salt

Whisk the cream in a mixer until soft peaks form. Add in the condensed milk and salt and whisk just until medium peaks form – do not overwhip. Spoon some of the chantilly onto slices of the tart before serving.

Posted on Feb 4, 2008

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