Monthly Archives: July 2009
This recipe is wonderful: it’s easy and sinfully delicious. Really, what could be bad about a simple dessert with fresh peaches in it? I would recommend this dessert to everyone, and especially those who don’t like their dessert too sweet.
peach and crème fraîche pie
recipe (and witty commentary) from smitten kitchen
“1/2 recipe All-Butter, Really Flaky Pie Dough, chilled for at least an hour in the fridge
1/4 cup confectioners’ sugar
1/4 teaspoon baking powder
Pinch of salt
3 to 6 tablespoons all-purpose flour (I needed the latter amount to get this into a crumble)
1/4 cup cold (1/2 stick) unsalted butter, cut into pieces
1 1/2 pounds ripe (4 to 5 medium) yellow peaches, pitted and quartered
2 to 4 tablespoons granulated sugar
Pinch of salt
5 tablespoons crème fraîche*
Prepare pie dough: Roll out pie dough (look!: a tutorial) to about 1/8-inch thick and fit into a regular (not deep dish) pie plate, 9 1/2 to 10 inches in diameter. Trim edge to 1/2 inch; fold under and crimp as desired. Pierce bottom of dough all over with a fork. Transfer to freezer for 30 minutes. Preheat oven to 400°F right before you take it out.
Make streusel: Stir confectioners’ sugar, baking powder, salt and three tablespoons flour together in a small bowl. Add bits of cold butter, and either using a fork, pastry blender or your fingertips, work them into the flour mixture until it resembles coarse crumbs. Add additional flour as needed; I needed to almost double it to get the mixture crumbly, but my kitchen is excessively warm and the butter wanted to melt. Set aside.
Par-bake crust: Tightly press a piece of aluminum foil against frozen pie crust. From here, you ought to fill the shell with pie weights or dried beans, or you can wing it like certainly lazy people we know, hoping the foil will be enough to keep the crust shape in place. Bake for 10 minutes, then remove carefully remove foil and any weights you have used, press any bubbled-up spots in with the back of a spoon, and return the crust to the oven for another 5 to 8 minutes, or until it is lightly golden brown. Transfer to a wire rack to cool slightly. Reduce oven temperature to 375°F.
[P.S. If you’re not overly-concerned about “soggy bottoms” (in the words of Julia Child) you can save time by skipping the par-baking step. Given the light nature of the filling, odds are good that it would not become excessively damp even without the parbake.]
Make the filling: Sprinkle quartered peaches with sugar (two tablespoons will make a just-barely-sweeteened pie; add the other two for a still not overly-sweet but sweeter pie) and salt. Let sit for 10 minutes. Spread two tablespoons crème fraîche in bottom of par-baked pie shell, sprinkle with one-third of the streusel and fan the peach quarters decoratively on top. Dot the remaining three tablespoons of crème fraîche on the peaches and sprinkle with remaining streusel.
Bake the pie: Until the crème fraîche is bubble and the streusel is golden brown, about 50 minutes. Cover edge of crust with a strip of foil if it browns too quickly. Let cool on a wire rack at least 15 minutes before serving.”
I just wasn’t in the mood for the standard red, white, and blue dessert for the fourth of July. I must say, this tart was a lovely substitution. My family devoured (almost) the entire thing (with a side of vanilla bean ice cream); the remainder was delivered to my grandma. This is a MUST-BAKE!
Chocolate-Crunched Caramel Tart – Dorie Greenspan (Baking: From My Home to Yours)
For the caramel :
scant 1/2 cup heavy cream
1/2 cup sugar, sifted
1 T light corn syrup
2 T salted butter, cut into 4 pieces, at room temperature
Pinch of salt if you are not using salted butter
For the ganache:
8 oz bittersweet chocolate, finely chopped
1 cup plus 2 T heavy cream
1/2 stick (4 T) unsalted butter, cut into 4 pieces, at room temperature
3/4 c honey-roasted peanuts, coarsely chopped
1 9-inch tart shell, fully baked and cooled (*I used a larger tart shell, and it worked out fine. I also used Nick Malgeri’s Press-In Cookie Crust)
Getting ready: Because you have to work quickly once the sugar caramelizes, you should have all the ingredients for the caramel measured oout and at hand before you start. Also have a medium heatproof bowl at hand to hold the hot caramel.
To make the caramel: Bring the heavy cream to a boil.
Meanwhile, put a medium skillet, preferably nonstick, over medium heat and sprinkle in about 3 T of the sugar. When it melts, stir it with a wooden spatula or a fork and sprinkle over another 3 T. When that sugar is melted, add the remaining 2 T sugar — the sugar in the pan may already have started to color, and that’s fine. Stir in the corn syrup and boil the syrup until it reaches a deep caramel color — it will probably begin to smoke, and that’s normal.
Stand back from the skillet and stir in the butter and salt, if you’re using it. The caramel will bubble furiously and may spatter, so make sure you’re away from the action. When the butter is in, add the warm cream — the caramel will bubble furiously again. Lower the temperature just a tad and let the caramel boil for just 2 mins. (If you want to check on a thermometer, the caramel should be at 226 degrees F.).
Pour the seething caramel into the heatproof bowl and set it aside while you make the ganache.
To make the ganache: Put the chopped chocolate in a heatproof bowl and have a whisk or a rubber spatula at hand.
Bring the cream to a boil, then pour half of it over the chocolate and let it sit for 30 secons. Working with the whisk or spatula, very gently stir the chocolate and cream together in small circles, starting at the center of the bowl and working your way out in increasingly larger concentric circles. Pour in the remainder of the cream and blend it into the chocolate, using the same circular motion. When the ganache is smooth and shiny, stir in the butter piece by piece. Don’t stir the ganache any more than you must to blen the ingredients — the less you work it, the darker, smoother and shinier it will be.
Cover the ganache with a piece of plastic wrap, pressing the plastic against the surface of the chocolate to create an airtight seal. Set aside at room temperature for the moment. (If it’s more convenient, the ganache can be refrigerated or even frozen for future use.)
To assemble the tart: Using a small rubber spatula, stir the peanuts into the caramel. If the caramel has cooled and is too thick to spread easily, gently warm it in a microwave oven using 3-second heat spurts. (Or you can just hold the heatproof bowl about 10 inches above the burner on your range — keep it over the heat for a couple of seconds, then check the caramel’s consistency and repeat if necessary.)
Spread the caramel over the bottom of the tart shell; you’ll have a thin layer. refrigerate the tart for 15 minutes to set the caramel.
Check the ganache. If it has thickened and is no longer pourable, warm it in 3-second spurts in a microwave oven or over direct heat (see the hints for warming caramel, above). Rap the bowl to break any surface bubbles, pour the ganache over the caramel and jiggle the tart pan to even it.
Refrigerate the tart for 30 minutes — no longer — then keep it at room temperature until serving time.
*Press-In Cookie Dough – Nick Malgieri (The Modern Baker)
– makes one 10- or 11-inch tart crust –
10 tablespoons (1 1/4 sticks) unsalted butter, softened
1/3 cup sugar
1 teaspoon vanilla extract
1 large egg yolk
1 1/3 cups all-purpose flour
One 10- or 11-inch tart pan with a removable bottom, buttered