I don't have a tart pan, mini tart pan, or even a cupcake pan as previously established. But I want to make a raspberry tart. The presentation isn't whats key to me - flavor is key. I've read that you can use a spring form pan (used for cheesecakes) or even pie pans, but I have neither. The only dish I have with sides is a Le Creuset baking dish that holds about 16 oz (aka, it's not big).
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| Finished tart |
Solution: Most tart pans are 9-11 inches wide and about an inch think. Get basic foil paper, find a round object (like a plate) within those inches and put the object in the middle of the foil. Leave room to fold and scrunch but keep the bottom flat. Try not to poke any holes through. Once the round bottom is formed, fold the foil to create an edge. You can get creative and do a zigzag design that most tart pans have or just keep it a simple flat edge.
Fresh Fruit Pan-less Tart
Utensils needed: small, medium, and large bowls, measuring cups and spoons, whisk, large fork, plastic wrap/bag, knife, small/medium saucepan, spatula
Crust:
1 egg yolk 2/3
c. powdered sugar
1 T. heavy cream ¼
t. salt
½ t. vanilla extract 8
T. (1 stick) unsalted butter, cut into pieces
1 ¼ c. all-purpose flour
Separate the
egg yolk and whisk in a small bowl yolk, cream, and vanilla then set aside. In
a large bowl, mix flour, sugar, and salt until combined. Scatter cold butter
pieces over the top of the flour mixture and using a large fork, cut and mix
the butter until the mixture resembles coarse cornmeal; around 5 minutes.
Add half of the egg mixture and partially mix with fork, then add the second
half and mix completely. The dough should start to clump and stick together.
Place the dough in plastic wrap or a plastic bag and press into a flat 6-inch
disk-like shape. Refrigerate for at least 1 hour.
While letting
the chilled dough soften slightly at room temperature, time to make part of the
pan. Get out some aluminum foil and rip out two equal sheets just over a foot
long. Place a plate about 9-inches in diameter in the middle and place
something heavy on top. Create a definite flat, round bottom and then fold the
extra upwards. Fold the edges backwards in half to create a firm edge, about an
inch high. Remove the plate and fold the extra edges in. For a more decorative
look, crimp the edges to make a zigzag edge.
On a lightly
floured surface, roll out the dough until it is able to cover the bottom of the
foil and over an inch in extra. Try to get an even width. Carefully fold the
dough in half and then half again into a triangle. Place the tip in the center
and unfold. Place the plate on top of the dough and slightly press down to get
a slight impression. Trim the edges of the crust by cutting/snipping any dough
past the foil edge. Freeze for 30 minutes.
Adjust the
oven rack to the middle and heat the oven to 350 degrees, if you actually have
a tart pan go up to 375. Set the tart pan on a baking sheet. Take a sheet of
foil and place over the tart dough and over the edges. Fill the pan with baking
weights or coins. Bake for 15 minutes, rotate, and bake for another 15
minutes. Carefully remove the weights and foil by peeling the corners of
the top foil into a pouch. After a few seconds, the foil will actually cool off
to touch. Continue baking until the crust is a deep golden brown, 5-10
minutes. Transfer to a wire rack or cool towel to cool completely.
Filling:
2 c. half-and-half 3
T. cornstarch
½ c. granulated sugar 4
T. unsalted butter, cut into pieces
Pinch of salt 1
½ t. vanilla extract
5 egg yolks
In a separate
medium bowl, whisk the separated egg yolks, cornstarch, and remaining 2 T. of
sugar together until smooth. In a medium saucepan over medium-high heat, bring
the half-and-half, 6 T. of sugar, and salt to a simmer (little bubbles on the
edge and steaming) stirring with a spatula occasionally.
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| Simmering half&half mixture |
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| Yolk mixture |
Turn off heat
and slowly whisk about 1 cup of the hot half-and-half into the yolks. Put the
half-and-half mixture back on medium heat. Then slowly whisk in the yolks back
into the simmering half-and-half mixture. Whisking constantly, return the
mixture to a simmer and cook until thickened and a few bubbles burst on the
surface, about 30 seconds, this is very quick. Remove from heat, whisk
in the butter and vanilla.
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| Thickened mixture |
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| Butter and vanilla added |
Lay a sheet of plastic wrap flush to surface of the
cream but away from the sides of the pot until cool enough to not melt the
plastic. Refrigerate until cold, about 3 hours. The plastic prevents a
skin from forming.
Once everything
is cooled, whisk the pastry cream and then spread it over the bottom of the
baked and cooled tart crust. When about to serve, place cleaned fruit on top. I
used raspberries but you can use strawberries, blueberries, blackberries, kiwi –
think of it as a classy fruit pizza. Cover with plastic wrap and keep
refrigerated.
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| Covered tart |
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| Add fruit in any design |
I didn't keep track of time this recipe, but I got everything (from the dough to the decorating) done in one day.
Until I bake next,
I'm Sarah
Peace
The problem with wanting a few cookies is that you'll have to bake 2 dozen in the process. However, if you make the dough and then freeze it, you can bake as many as you want when you want to have the cookies. All you have to do is add some time in the oven to compensate. You don't have to use the recipe I use below, it should work with any basic cookie, like sugar, peanut butter, and such.
