Tuesday, May 6, 2014
My method of cooking is pretty lax. I will look at the ingredient list and peruse the instructions on a recipe but that's about as far as it goes. I have discovered that baking is different, it is precise and deliberate. There are techniques to master and methods to learn. Home cook or not there is plenty of information out there, ready for anyone to discover.
Baking this tart was a big challenge. I had to re-do the dough twice and then fight with it to get it in the pan. The buttermilk pastry cream was much easier and the strawberries, well that part depends on your imagination. But I did learn something about myself in this process. That reading instructions were all fine and good but I am a more visual person. Next time I will picture the process in my mind or view a u tube video, and that is okay. Until the next time.......
The recipe for the sweet tart dough is adapted from "Around My French Table" by Dorie Greenspan and the buttermilk vanilla pastry cream is adapted from "Pink of Perfection".
Sweet tart dough:
1 1/2 cups all-purpose flour
1/2 cup confectioners sugar
1/4 teaspoon Kosher salt
9 tablespoons butter (very cold and cut into small pieces)
1 large egg yolk
Buttermilk pastry cream:
1/2 cup sugar
6 tablespoons all-purpose flour
2 cup buttermilk
4 large egg yolks
1/2 teaspoon vanilla extract
1 box strawberries (sliced)
To prepare dough:
Pour flour, confectioners sugar and salt into food processor, pulse just to mix. Add butter, by scattering over flour mixture and pulse until the butter is cut in coarsely. (meaning you will have some flaky and peas sized floury pieces, this is what you want). Lightly beat egg yolk and add to mix a little at a time, pulsing after each addition. When yolk is in start pulsing 10 seconds at a time until the dough comes together and food processor makes a different type of noise.
Remove dough and on a lightly floured surface lightly pat together the dough and any extra crumbs and roll into a disk then flatten. Wrap well with plastic wrap or wax paper and chill for a few hours.
In the meantime start on the buttermilk pastry cream;
Combine sugar, flour and salt in a small mixing bowl. Whisk gently to incorporate and break up any clumps, set aside.
*Prepare a large bowl with ice for an ice bath, and have another bowl ready to pour pastry cream in that will fit inside water bath bowl.*
In a small saucepan, combine buttermilk and egg yolk, whisk until combined, then add dry ingredients and whisk until incorporated. Place pan over medium heat, cook, whisking constantly until mixture is thick enough to coat back of spoon, about 4 minutes.
Remove from heat and stir in vanilla extract. Transfer cream to the smaller bowl and set in ice bath. Stir occasionally to help cool pastry cream faster, about 15 minutes. Place plastic wrap directly on cream to stop a skin from forming, then wrap again; and refrigerate.
To finish, I did the roll out crust, in which you roll the dough between sheets of wax paper or plastic wrap. The dough was too hard when I first removed from fridge so I gave it a few small whacks with the rolling pin to get started. Roll out dough evenly by turning it frequently and lifting the paper so it does not roll into the dough. Roll until dough is 1/4 inch thick and about 12 inches in diameter. If dough is too soft by this time, keep flattened in paper and put back into the fridge about 20 minutes. Fit dough into buttered tart pan, trim off dough from top of pan, prick crust all over with fork and stick in freezer at least 30 minutes.
Preheat oven to 375F.
Butter a piece of aluminum foil on one side and push into dough, bake 25 minutes. Remove foil and bake another 8 minutes or so depending on how brown you like your crust. Cool completely.
Pour buttermilk pastry cream into tart shell and arrange strawberries on top. Keep chilled.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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