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Two holiday tarts. by jollygrinch Visit Thread
Here's my pictorial guide to making a Bourbon Pumpkin Tart with Walnut Streusel and a Cranberry-Pear Tart in a Walnut Shortbread Crust. Both recipes are from the Oct/Nov 2005 fine Cooking.

Pumpkin first:

For the tart crust
9 ounces (2 cups) unbleached all-purpose flour
1/3 cup granulated sugar
1 teaspoon table salt
5&1/2 ounces (11 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
1 large egg, lightly beaten
¼ cup heavy cream, more if needed

For the filling
1 15-ounce can pure solid-pack pumpkin
3 large eggs
1/2 cup granulated sugar
¼ cup packed dark brown sugar
2 tablespoons unbleached all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon table salt
1/2 cup heavy cream
¼ cup bourbon

For the streusel topping
3&1/2 ounces (¾ cup) unbleached all-purpose flour
1/3 cup granulated sugar
1/3 cup packed dark brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon table salt
¼ pound (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
¾ cup walnut halves, toasted and coarsely chopped
¼ cup chopped crystallized ginger

Making the crust
No pictures, but it's pretty basic. Whisk your dry ingredients, cut in your butter until it's all the size of peas or less, then mix in your wet ingredients. Shape the dough into a disk and refrigerate for at least an hour. I did mine the day before to cut down the work today.

Make the filling

Ingredients:


Whisk the dry together then add one egg at a time and then the bourbon and the cream. When you're done it'll look like this:


Make the topping
Break out the trusty processor and dump the dry ingredients in (not including the walnuts and ginger.


Add the butter.


Process until it looks like this.


Take the bowl out and stir in the ginger and walnuts.


Assemble
Preheat your oven to 350 and pull your dough out of the fridge. Let it sit 10-15 minutes so it's not so hard. You can also beat the hell out of it with your rolling pin (still wrapped in plastic) to soften it. Roll it out.


Put it in the tart pan, fold in the edges and then pour in the filling (might want to give it a stir if it's been sitting for a while).


Top, and bake. 50-65 minutes.


Done!


No shots out of the tart pan. Won't be removing it until just before serving tomorrow, sorry.



Next! Cranberry-Pear Tart.

For the walnut shortbread crust
1 large egg yolk
1 tablespoon half-and-half (I used cream)
1/2 teaspoon pure vanilla extract
6&3/4 ounces (1&1/2 cups) unbleached all-purpose flour
3 tablespoons granulated sugar
1/2 teaspoon table salt
¼ pound (1/2 cup) cold unsalted butter cut into 1/2-inch dice
1/3 cup walnuts, toasted and finely chopped

For the cranberry-pear filling
3 large ripe pears, sch as Anjou or Bartlett
2 cups fresh cranberries, picked through and rinsed
1 tablespoon brandy
2/3 cup granulated sugar
2 teaspoons unbleached all-purpose flour
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
¼ teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon table salt

For the buttery brown sugar streusel
1&3/4 ounce (1/3 cup plus 1 tablespoon) unbleached all-purpose flour
¼ cup packed light brown sugar
1/8 teaspoon table salt
1 ounce (2 tablespoons unsalted butter, melted
¼ teaspoon pure vanilla extract

Make the crust
I got sloppy about taking pictures, sorry. Combine your dry ingredients in a food processor and combine your wet ones (excluding the butter) in a small bowl. Pulse to blend your dry stuff, then add the butter and pulse until it's all the size of peas or smaller. Then with the processor running, pour in the wet mix.

Dump the mess into your tart pan and begin pressing the mix into the edges and corners. Pack it all down firm. Put it in the freezer for 10 minutes then into a 400 degree oven for 10-15 until the edges are golden brown. Don't worry if the bottom puffs up a bit, we'll push it down later. When the crust is out of the oven reduce it back down to 350.

This is pre-bake:


Make the filling
Peel, quarter, and core your pears. Slice them into ¼ inch slices. In the food processor coarsely chop the cranberries (I went a little too long in the picture). Mix the pears, cranberries and brandy together. In a small bowl mix the sugar, flour, cardamom, ginger, cinnamon, allspice and salt. Mix the two bowls together before you add it to the tart.



Make the streusel
Whisk your dry ingredients together:


Add the butter and vanilla, mix with your hands until it's crumbly:


Assemble
Pour the pear mixture into the tart, spread it evenly and pack it down:


Scatter the topping:


Bake at 350 until the fruit is tender, 50ish minutes.


Happy thanksgiving everyone!


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