Pie and Pastry Bible (71 page)

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The whipped cream can be made ahead, refrigerated, and rebeaten slightly. If Cobasan is used, it will not require rebeating.

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Heat until small bubbles form around the perimeter.

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If making your own ice cream, simply add the mincemeat to the base before freezing it.

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Seven fluted tart molds measuring 4¾ inches at their widest part can be substituted.

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Heat until small bubbles form around the perimeter.

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*Heat until small bubbles form around the perimeter.

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Heat until small bubbles form around the perimeter.

^*
Heat until small bubbles form around the perimeter.

^*
Heat until small bubbles form around the perimeter.

^*
Heat until small bubbles form around the perimeter.

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Heat until small bubbles form around the perimeter.

TARTS AND TARTLETS

W
hen people think of tarts, they usually think of a filled bottom crust baked in a fluted tart pan, but actually the tart category encompasses many more shapes and varieties. A tart can indeed be baked in a fluted tart pan, but it can also be baked in a flan ring or free-form on a cookie sheet, in which case it is referred to in French as a
galette
and in Italian as a
crostata.
A long strip of puff pastry baked on a sheet is also referred to as a
tart.
When the pastry is baked in a round pan, it is sometimes referred to as a
gâteau,
French for cake, even though it is made up of filled pastry dough, such as the Gâteau Basque. Other times, it may be referred to as a
torte.
The Engadine Nut Torte (which I call Gâteau Engadine) and the Linzertorte, for example, are also tarts, made up of filled pastry dough, baked in a round pan.

In short, it would seem that any flaky crust, sweet cookie crust, or puff pastry that is not baked in a pie pan falls into the category of tarts. (I refer to small tarts as tartlets to distinguish them from the 9½-inch or larger size.)

Certain desserts that we know as pies, such as Pecan Pie, are difficult to think of as tarts, but there is no reason they can’t be baked in a tart pan. A 9-inch pie pan and a 9½-inch tart pan each can contain 4 cups (including the crust, which takes up a little of this volume, depending on how thin it is rolled) and can be used interchangeably.

A tart pan, with its short, straight fluted sides, especially one with a removable bottom, makes it easier to serve a tart than a pie, which is baked in a deeper pan with sloping sides. There are also other advantages to using a tart pan. The fluted sides create an attractive design, whereas with a pie pan, it is necessary to crimp the border to have an attractive appearance. Also, because the sides of the tart pan are essentially vertical as opposed to sloping, the outer edge of a tart has the same
amount of filling from bottom to top. In a pie, the sloping side causes the outer edge to contain more crust than filling.

When it comes to ease in serving, however, it is the free-form tart, or galette (or crostata) that wins, because it is entirely flat. When warm or cool, you can simply slide it off the pan onto a cutting board and use a pizza cutter or sharp knife to cut it.

To unmold a tart or tartlet baked in a two-piece tart pan,
generally it is best to leave the crust in the pan until it is filled and baked, or chilled, as the pan gives the crust support. When ready to unmold the tart, place it on top of a canister that is smaller than the opening of the tart pan rim. A flaky crust unmolds easily, but a sweet cookie crust unmolds most neatly when heated slightly. Wet a towel with hot water and wring it out well. Apply it to the bottom and sides of the tart pan. Press firmly down on both sides of the tart ring. It should slip away easily. If not, apply more heat. Slip a large pancake turner between the bottom crust and the pan and slide the tart onto a serving plate.

ROLL THE DOUGH
Remove the dough from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll. Using a pastry cloth and sleeve rubbed with flour or two sheets of plastic wrap lightly sprinkled with flour, roll the dough
inch thick or less and large enough to cut a 12-inch circle, for a 9½-inch tart pan, or 12½ inches for a 10-inch tart pan.
SHAPE THE DOUGH
Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut the circle. Transfer the dough to the pan by rolling it around the rolling pin, by slipping your hands underneath it, palm sides down, and lifting it into the pan, or by folding it into quarters (see page 12). Press the dough against the fluted sides of the pan. Turn down the edge about ¼ inch so that it extends about
inch above the top of the pan. Using the back edge of a knife blade held on an angle, make decorative marks all around (see illustrations, page 13). Cover the pastry lightly with plastic wrap and refrigerate it for a minimum of 1 hour and a maximum of 24 hours.
BLIND BAKE THE DOUGH
Preheat the oven to 425°F. at least 20 minutes before baking.
Line the dough with parchment, pleating it as necessary to fit the pan, or use a large cup-shaped coffee filter. Fill with rice or dried beans, making sure they are pushed up well against the sides of the liner. Place it in the oven and bake for 20 minutes. Lift out the parchment with the rice or beans and prick the bottom of the tart shell all over with the tines of a fork; if using a sticky or runny filling, prick only halfway through the dough. Return it to the oven for 7 to 10 minutes more or until pale golden brown (5 minutes for a partially prebaked crust). Check after 3 minutes and prick again if the upper layer of dough bubbles up.

Spray the pan with Baker’s Joy or grease and flour it.

ROLL AND SHAPE THE DOUGH OR PRESS THE DOUGH INTO THE PAN
If the dough has been refrigerated for more than 30 minutes, it will be too cold to roll or press without cracking. It will take at least 40 minutes at room temperature to become malleable. But if you prefer not to wait, use the coarse side of a box grater to disperse the dough evenly into the pan and then press it into place.

Otherwise, let the dough sit until is is malleable, then roll it
inch thick and large enough to cut an 11-inch circle, for a 9½-inch tart pan, or 11½ inches for a 10-inch tart pan (see page 49) and fit it into the pan (see page 52), or press the dough into the pan.

When the tart pan has been lined, the dough should come to about Vs inch above the rim of the pan, as it always falls a little during baking. If necessary, push it up using your fingers.

BAKE THE DOUGH
(
FREEZE OR BLIND BAKE, PAGE
54) If the dough is frozen for at least 2 hours or refrigerated for at least 6 hours before baking, it is not necessary to use weights. Make sure that there isn’t any dough on the outside of the tart pan to ensure that it will unmold well.

TO BAKE PLAIN SWEET COOKIE TART DOUGH
Preheat the oven to 425 °F.
at least 20 minutes before baking. Bake at 425°F. for 5 minutes. When the dough starts to puff in places, prick it lightly with a fork, then lower the heat to 375°F. and continue baking for 10 to 15 minutes longer or until it turns a pale gold (the edges will be a deeper brown) and feels set but still soft to the touch.

BLIND BAKING
If using weights,
bake at 425°F. for 5 minutes, then lower the heat to 375°F. and bake for 15 to 20 minutes longer or until set. Lift out the weights with the parchment, prick lightly, and continue baking for 10 to 15 minutes more.

TO BAKE CHOCOLATE COOKIE TART DOUGH
Preheat the oven to 400°F. at least 20 minutes before baking.
Bake at 400°F. for 5 minutes. When the dough starts to puff in places, prick it lightly with a fork. Lower the heat to 375°F. and bake for 12 to 15 minutes. The dough will deepen in color but should not start to brown, or it will take on a burnt flavor.

If using weights,
bake at 400°F. for 5 minutes, then lower the heat to 375°F. and bake for 15 to 20 minutes or until set. (If not set, the dough will stick more to the parchment.) Lift out the weights with the parchment, prick lightly, and continue baking for 10 to 15 minutes more.

Spray the pan with Baker’s Joy or grease and flour it.

ROLL AND SHAPE THE DOUGH OR PRESS THE DOUGH INTO THE PAN
If the dough has been refrigerated for more than 30 minutes, it will be too cold to roll or press without cracking. It will take at least 40 minutes at room temperature to become malleable. But if you prefer not to wait, use the coarse side of a box grater to disperse the dough evenly into the pan and then press it into place.

Otherwise, let the dough sit until it is malleable, then roll it
inch thick (see page 49) and fit it into the pan (see page 52), or press the dough into the pan.