French Country Tart Two Variations W Pate Brisee Crust Food

PâTE SUCRéE (SWEET TART DOUGH)

Steps:

• In a stand mixer fitted with a paddle attachment, cream the butter, sugar, and salt on medium speed until pale and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula. Add the flour and mix on low speed for about 30 seconds, until the flour is incorporated. The mixture will look like wet, clumpy sand. Add the egg yolk and mix on low speed until the yolk is evenly incorporated and the dough is clumpy, about 30 seconds. Using your hand, lightly knead the dough into a ball inside the bowl. Remove the dough from the bowl, press it into a 6-inch disk, wrap it tightly in plastic wrap, and let it rest in the refrigerator for about 30 minutes. (The dough can be tightly wrapped in plastic and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. If frozen, thaw it in the refrigerator overnight before using.)
• Lightly spray a 10-inch tart pan with a removable bottom or a 9-inch pie shell with nonstick cooking spray with flour. Place the chilled dough inside the pan. Pinch off pieces of dough and press them against the sides of the pan to reach just shy of a ¼ inch thick and about ⅛ inch above the rim (you'll trim the top later). Using the heel of your hand, press the rest of the dough evenly into the bottom of the pan. (It will look like a mess, and it may seem like you won't have enough dough at first, but have faith, it will come together.) Be sure there are no seams in the dough, and press it squarely along the corners where the bottom meets the sides to avoid extra-thick edges. Use a paring knife to trim the top edge of the dough so it is even with the rim of the pan. Cover with plastic wrap and place in the freezer for at least 30 minutes to chill.
• Preheat the oven to 350°F and set an oven rack in the middle position.
• Place the chilled pâte sucrée on a baking sheet (for easy handling) and bake for 23 to 26 minutes, or until lightly golden. Let cool to room temperature on a wire rack.

PâTE BRISéE TART CRUST

Steps:

• Whisk flour, salt, and sugar in medium bowl. Add butter and shortening; rub in with fingertips until mixture resembles coarse meal. Add 4 tablespoons cold water. Work mixture with fingertips until dough comes together in moist clumps, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm, at least 1 hour.
• Position rack in center of oven; preheat to 400°F. Roll out dough on floured work surface to 10-inch round. Carefully transfer dough to 8-inch springform pan. Press dough onto bottom and about 1 1/2 inches up sides of pan, pressing to adhere to sides. Fold down and roll 1/2 inch of dough sides inward, forming double-thick edge at top of crust sides. Using dull edge of small knife, make small indentations at 1/2-inch intervals on double-thick edge. Chill 20 minutes.
• Line crust with foil; fill with dried beans or pie weights. Bake crust until sides of crust are set, about 18 minutes. Remove foil and beans. Pierce bottom of crust all over with fork. Continue to bake until bottom is set and pale golden, about 14 minutes longer. Remove from oven and cool in pan on rack.

PATE BRISEE (PIE DOUGH)

Steps:

• In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
• With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
• Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

FRENCH COUNTRY TART VARIATIONS

Steps:

• Whisk the eggs and cream together in a large mixing bowl. Add the salt, pepper and nutmeg and whisk to blend.
• For the Lorraine tart: put the onion into a small skillet with a tablespoon of olive oil. Place the pan over medium heat and cook until the onion is translucent, about 10 to 15 minutes. Brush the bottom of the prepared tart shell with the Dijon and spread the cooked onion, bacon and Gruyere on top. Pour the custard over the filling and place the pan into the bottom half of the preheated oven. Bake the tart until the filling is slightly puffed and golden, about 40 minutes. Remove from the oven and let cool 10 minutes before serving.
• For the olives, roasted red pepper and goat cheese tart: Put the olives, roasted red pepper and goat cheese into the prepared tart shell and pour the custard over the filling. Bake as above.
• Prepare the tart pan by spraying it with pan release spray and coating it with the cornmeal. Knock out any excess cornmeal and set the pan aside.
• Blend the flour and salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture resembles coarse crumbs. Transfer the mix to a large mixing bowl and add the water 1 tablespoon at a time, stirring constantly with a fork. Transfer the dough to a floured surface and knead just until it forms a ball. Flatten the dough into a disk and wrap in plastic wrap. Refrigerate at least one hour.
• On a floured surface, roll the dough out to a 12-inch circle. Carefully lift it into the prepared pan, pressing into the bottom and up the sides. Leave at least a 1-inch overhang, which will be used to crimp the edges. Prick the bottom of the pan all over and place in the freezer for 15 minutes.

BASIC FRENCH TART DOUGH/PATE BRISEE (DORIE GREENSPAN)

Steps:

• FOOD PROCESSOR METHOD: Put the flour, sugar, and salt in the processor and whir a few times, until the butter is coarsely mixed into the flour. Beat the egg with the ice water and pour it into the bowl in 3 small additions, whirring after each one (Don't overdo it - the dough shouldn't form a ball or ride on the blade) You'll have a moist, malleable dough that will hold together when pinched. Turn the dough out onto a work surface, gather it into a ball (if the dough doesn't come together easily, push it, a few spoonfuls at a time, under the heel of your hand or knead it lightly), and flatten it into a disk.
• HAND METHOD: Put the flour, sugar, and salt in a large bowl. Drop in the bits of butter and, using your hands or a pastry blender, work the butter into the flour until it is evenly distributed. You'll have large and small butter bits, and that's fine - uniformity isn't a virtue here. Beat the egg and water together, drizzle over the dough, and, using your fingertips, mix and knead the dough until it comes together. Turn it out onto a work surface, gather it into a ball (if the dough doesn't come together easily, push it, a few spoonfuls at a time, under the heel of your hand or knead it some more), and flatten it into a disk.
• Chill at least 3 hours or up to 5 days.
• When you're ready to bake the tart shell, butter a 9 - 91/2inch fluted tart pan with a removable bottom (butter it even if it's nonstick).
• To roll out the dough: Roll out the dough between sheets of wax paper or plastic wrap or in a lightly floured rolling cover; or you can roll it out on a lightly floured work surface. If you're working between sheets of paper or plastic wrap, lift it often so that it doesn't roll into the dough, and turn the dough over frequently. If you're just rolling on the counter, make sure to lift and turn the dough and reflour the counter often. The rolled-out dough should be about 1/4 inch thick and at least 12 inches in diameter.
• Transfer the dough to the tart pan, easing it into the pan without stretching it. (What you stretch now will shrink in the oven later.) If you'd like to reinforce the sides of the crust, you can fold some of the excess dough over, so that you have a double thickness around the sides. Using the back of a table knife, trim the dough even with the top of the pan. Prick the base of the crust in several places with a fork.
• Chill - freeze - the dough for at least 1 hour before baking.
• Center a rack in the oven and preheat the oven to 400°F Press a piece of buttered foil (or use nonstick foil) against the crust's surface. If you'd like, you can fill the covered crust with rice or dried beans (which will be inedible after this but can be used for baking for months to come) to keep the dough flat, but this isn't really necessary if the crust is well chilled. Line a baking sheet with a silicone baking mat or parchment paper and put the tart pan on the sheet.
• TO PARTIALLY BAKE THE CRUST: Bake for 20 minutes, then very carefully remove the foil (with the rice or beans). Return the crust to the oven and bake for another 3 - 5 minutes, or until it is lightly golden. Transfer the baking sheet to a cooling rack and allow the crust to cool before you fill it.
• TO FULLY BAKE THE CRUST: Bake for an additional 10 minutes, or until it is an even golden brown. Transfer the baking sheet to a cooling rack and allow the crust to cool before you fill it.

CLASSIC FRENCH FRUIT TART

Steps:

• Make the Crust: Complete the pâte sucrée through baking and cooling.
• Make the Pastry Cream: In a medium pot, heat the milk until just boiling. Remove the pot from heat. While the milk is warming, in a heat-proof mixing bowl, whisk together the sugar, egg, egg yolks, and cornstarch. Whisk until the mixture is very smooth and has lightened in color, about 2 minutes. Whisking constantly, add about a quarter of the hot milk into the egg mixture. (This is called tempering. Tempering the eggs helps raise their temperature without cooking them, and helps emulsify them into the milk.) Pour the milk-tempered egg mixture into the pot of the remaining milk. Whisk to combine. Return the pot to the heat and cook over medium heat, whisking constantly to prevent "scrambled eggs," especially on the sides and bottom, until the magic happens and the pastry cream thickens, about 2 minutes. Stir in the butter and vanilla and cook one minute more, whisking constantly. The pastry cream should make thick, lazy bubbles. (See note below if you see any coagulated bits of egg in your custard.) Pour the thickened pastry cream into a clean, shallow bowl. Cover it with plastic wrap and push it down in the bowl so it sits directly on the surface of the pastry cream. This prevents a skin from forming on top. Chill until cold, a few hours (or up to 2 days before serving).
• Assemble the Tart: Remove the tart ring and transfer the tart shell to a serving platter. Whisk the chilled pastry cream until smooth, then spread it evenly into the tart shell using an offset spatula. Arrange a generous amount of fruit over the pastry cream in your desired design. In a small saucepan, heat the apricot jam with 1 tablespoon of water over medium heat, whisking, until thin. (Alternatively, heat it in a heat-proof bowl in the microwave for about 30 seconds.) If the jam is especially chunky, strain it through a sieve. Use a pastry brush to gently dab the fruit with a thin layer of apricot glaze. Chill until ready to serve.
• Note: Avoid melon and other fruit with high moisture content, like sliced citrus. These will wilt quickly and seep moisture into the pastry cream. Also avoid oxidizing fruit like apples and bananas; these fruits will turn brown. Berries should be fully dried after rinsing (raspberries should not be washed) and strawberries should be sliced.
• Note: If you see any coagulated egg bits in your finished custard, strain the hot pastry cream through a fine mesh strainer.
• Make-Ahead Instructions: The pastry cream can be made up to 2 days before serving. The tart can be assembled and refrigerated up to one day before serving.

PATE BRISEE (FRENCH SHORTCRUST)

Steps:

• Place flour, sugar, and salt in a food processor and pulse 3 or 4 times to mix. Add cubed butter; pulse until crumbly.
• Pour slow stream of ice water through feed tube while the processor is on low speed until dough holds together when pinched, making sure not to add too much.
• Divide dough evenly into 2 pieces. Form dough into discs on a lightly floured work surface. Wrap discs with wax paper or parchment paper before wrapping with plastic wrap. Chill in the refrigerator for 30 minutes or until use.
• Roll dough out on a lightly floured work surface using a lightly floured rolling pin between 2 pieces of parchment paper to desired thickness when ready to use.
• Butter two 9-inch tart pans. Roll crusts 1 at a time onto the rolling pin and unroll over tart pans. Gently push dough into the prepared pans, molding to the sides. Trim edges with fingers or a knife. Fill and bake according to filling recipe instructions.

PATE BRISEE (FLAKY SWEET PASTRY DOUGH)

Steps:

• Place one cup of flour, the butter, sugar and salt in the bowl of a food processor fitted with a metal blade. Process just until the mixture resembles coarse crumbs, about 10 seconds. Add the water and slowly pulse just until the pastry begins to hold together, about six to eight times. Do not let it form a ball. Turn the pastry out onto waxed paper and flatten the dough into a circle. If the dough is excessively sticky, sprinkle it with several tablespoons of flour. Wrap in waxed paper and refrigerate for at least one hour.

PATE' BRISEE- FRENCH STYLE TART DOUGH

Steps:

• Blend the cake flour and butter until pea size lumps form.
• Add the remaining ingredients and process just until liquids are incorporated.
• Form into ball and chill the dough before rolling out.

TART CRUST

Steps:

• Put the flour, sugar and salt into the bowl of a food processor, and pulse once or twice to mix. Add the butter, and pulse twice more, so it's still in very large pieces. Steadily pour the ice water into the machine while pulsing it as quickly as you can, until the butter is still visible in large smears and the dough is pushing up the sides of the bowl and looks like damp bread crumbs (you may not need to add all the water).
• Scrape the dough crumbs into a bowl, cover and refrigerate for at least 1 hour. (The dough will continue to hydrate, but if it still feels powdery and dry, wet your fingertips and flick a little cold water onto the crumbs.) After 1 hour, divide the dough into two even balls, gently squashing each into a disc, and wrap each in plastic wrap. Put one in the fridge, to roll out for the potato-and-radicchio tart, and put the other in the freezer so that you have dough ready to go for another tart.

FRENCH COUNTRY TART (TWO VARIATIONS) W/ PATE BRISEE CRUST

Steps:

• Special Equipment: 9 by 2 1/2-inch deep foil pan.
• Preheat the oven to 350 degrees F.
• Whisk the eggs and cream together in a large mixing bowl. Add the salt, pepper and nutmeg and whisk to blend.
• For the Lorraine tart: put the onion into a small skillet with a tablespoon of olive oil. Place the pan over medium heat and cook until the onion is translucent, about 10 to 15 minutes. Brush the bottom of the prepared tart shell with the Dijon and spread the cooked onion, bacon and Gruyere on top. Pour the custard over the filling and place the pan into the bottom half of the preheated oven. Bake the tart until the filling is slightly puffed and golden, about 40 minutes. Remove from the oven and let cool 10 minutes before serving.
• For the olives, roasted red pepper and goat cheese tart: Put the olives, roasted red pepper and goat cheese into the prepared tart shell and pour the custard over the filling. Bake as above.
• Pate Brisee:
• Pan release spray
• 2 tablespoons cornmeal
• 1 1/4 cups all-purpose flour
• 1/8 teaspoon salt
• 7 tablespoons butter, chilled and cut into bits
• 3 tablespoons ice water
• Prepare the tart pan by spraying it with pan release spray and coating it with the cornmeal. Knock out any excess cornmeal and set the pan aside.
• Blend the flour and salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture resembles coarse crumbs. Transfer the mix to a large mixing bowl and add the water 1 tablespoon at a time, stirring constantly with a fork. Transfer the dough to a floured surface and knead just until it forms a ball. Flatten the dough into a disk and wrap in plastic wrap. Refrigerate at least one hour.
• On a floured surface, roll the dough out to a 12-inch circle. Carefully lift it into the prepared pan, pressing into the bottom and up the sides. Leave at least a 1-inch overhang, which will be used to crimp the edges. Prick the bottom of the pan all over and place in the freezer for 15 minutes.