Monday, October 31, 2011
Saturday, October 29, 2011
- Beat together butter and sugar until well-combined. Mix in the egg, egg yolk and almond extract.
- In a separate bowl, whisk together the flour, cornmeal, salt, and baking powder. Gradually add the dry ingredients, just until the mixture just comes together.
- Divide 2/3 of the dough, pat into a disk, wrap it in plastic, and chill for 30 minutes. Take the remaining dough and roll it into a log about 2-inches in diameter, wrap it in plastic, and also chill for 30 minutes.
- Remove the dough from the fridge and allow to room temperature slightly. With the heal of your hand, press the dough evenly into the bottom of a buttered 9-inch tart pan with removable bottom, or springform pan. If using a tart pan, press the dough up the sides to the rim, but if using a springform pan, press dough about 3/4-inch up the sides of the pan. Refrigerate the dough-lined pan until firm, approximately 1 hour.
- Preheat the oven to 375º F. Spread the jam evenly over the dough.
- Cut the chilled dough log into thin discs with a sharp knife. Arrange them slightly overlapped in concentric circles over the jam to form a top crust. Whisk the remaining egg white from the separated egg, and brush lightly over the top and sprinkle generously with about 2 tablespoons of coarse sugar.
- Bake until the pastry is golden brown, approximately 20-25 minutes. Let cool before serving.
Friday, October 28, 2011
Wednesday, October 26, 2011
I've been obsessed with vintage jeans for ages. For me they represent a treasure trove of memories, not just of my own adolescence, but also of the decade, the styles that came out of them, and the subsequent vintage ad campaigns. In the 1980's, designer jeans were the style craze. The once utilitarian clothing instantly evolved into high fashion when famous designers started making their own style of jeans and stamped them with their labels. Sales of jeans skyrocketed and everyone wanted a pair, no matter the price tag.
Tuesday, October 25, 2011
Thursday, October 20, 2011
- Center a rack in the oven and preheat the oven 350ºF.
- Slice the lemon into thin wheels, remove any seeds, and toss the rounds (flesh and peel) into a food processor with the sugar and butter chunks. Process until the lemon is thoroughly pureed. Add the eggs, cornstarch, and salt and pulse until the batter is smooth.
- Pour into prepared tart shell. There may be excess batter, do not pour it past the top of your crust. Place the tart shell on a baking sheet to catch any spills.
- Bake for 35 to 40 minutes or until the filling is set. There should be a slight jiggle, may brown lightly on top.
- Let cool on rack, remove from mold, and serve. Dust with confectioner's sugar. You may prefer this tart chilled.
- Pulse the flour, sugar, and salt together in a food processor. Scatter the butter pieces over the dry ingredients and pulse until the butter is coarsely cut in.
- Stir egg to break the yolk. Add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses - 10 seconds each - until the dough forms clumps and curds. Turn the dough out onto a work space with and with little handling as possible form into a disk. Wrap in plastic and chill for about 2 hours before rolling.
- Roll chilled dough into a 12-inch round, and place in tart pan with a 1/2-inch overhang. Fold overhang in, making double-thick sides. Pierce crust all over with fork.
- Freeze the crust for at least 30 minutes or longer, before baking.
- For a parbaked crust, preheat the oven 375ºF.
- Butter shiny side of aluminum foil and fit, butter side down, tightly against the crust. Since the crust is frozen there is no need to add pie weights. Put the tart pan on a a baking sheet and bake on center rack for 20 to 25 minutes.
- Carefully remove the foil. If the crust has puffed, press down on it gently with the back of a spoon. Bake the crust another 10 minutes, or until it is firm and golden brown. Transfer the pan to a rack and cool crust to room temperature, and proceed with the rest of the recipe.
Wednesday, October 19, 2011
Tuesday, October 18, 2011
- Preheat oven to 425º degrees.
- Whisk together sweetened condensed milk, eggs, vanilla extract, spices and salt in a large bowl. Add pumpkin to the mixture. Continue to whisk until smooth. Pour filling into warm pre-baked pie shell. Return pie plate with baking sheet to oven and bake pie for 15 minutes.
- Lower heat to 350º degrees and continue to bake pie for an additional 30-35 minutes. Transfer pie to wire rack and cool to room temperature, 2-3 hours. (The pie finishes cooking with residual heat; to ensure the filling sets, cool pie at room temperature and not in the refrigerator.)
- Served with fresh whipped cream.
- Preheat oven to 400º degrees.
- Mix flour, sugar, and salt in large bowl; cut in 2 tablespoons of the butter until it resembles coarse cornmeal. Add remaining butter; cut in until biggest pieces look like large peas.
- Dribble in water, stir, then dribble in more, until dough just holds together. Toss with hands, letting it fall through fingers, until it is ropey with some dry patches. If too dry, add another tablespoon water. Keep tossing until you can roll dough into a ball. Flatten onto a 4-inch thick disk; refrigerate. After a minimum of 30 minutes, remove; let soften so it's malleable but still cold. Smooth cracks at edges. On a lightly floured surface, roll into a 12-inch circle and 1/8-inch thick. Dust excess flour from both sides with a dry pastry brush.
- Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang all around pie plate. Refrigerate 15 minutes. Trim overhang to 1/2-inch beyond lip of the pie plate. Fold overhang under itself; edge should be flush with edge of pie plate. Using thumb and forefinger, flute edge of dough. Refrigerate until firm, about 15 minutes.
- Remove pan from refrigerator, line crust with foil and fill with pie weights. Baked on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate. Bake 5 to 10 minutes until crust is golden brown and crisp. Remove and let cool while preparing filling.
Friday, October 7, 2011
- Heat oven to 375º degrees. Roll out the pastry dough to a 1/4-inch thickness and fit into a 9-inch tart pan. Trim, and discard excess. Pop it into the freezer for 10 minutes.
- In a food processor, grind the almonds, sugar, eggs, vanilla, salt, butter and lemon zest to make a smooth, slightly flowing paste. Set aside.
- Remove the stems from the figs and cut the fruit into lengthwise quarters. Set aside.
- Pre-bake the tart shell: Prick the shell with a fork. Lay a sheet of foil or parchment paper in the shell and fill with pie weights or dried beans and bake until the rim is dried and lightly golden, about 10 minutes. Remove from oven and remove the beans and foil.
- Spread the almond mixture in the base of the tart, using the back of a spoon to spread evenly. Arrange the cut-up figs as you like on top of the almond mixture, pushing them in a bit.
- Place the filled shell on a baking sheet and bake until the almond mixture is puffed and golden, 40 to 45 minutes.
- When the tart is almost done baking, warm the honey and water in a small saucepan until fluid. When the tart is done, lightly brush the tops of figs with a little honey mixture. Serve at room temperature.
- Place the sugar, salt and flour into a food processor. Pulse a few times to incorporate.
- Add chilled butter. Pulsing a couple of times, just until combined.
- Add egg and pulse once or twice.
- Add the water 1 tablespoon at a time, pulsing between additions, just until the dough starts to gather together and pull away from the bowl.
- Pat the dough into a disk and wrap in plastic. Refrigerate for 2 hours.
- Place the dough on a floured work surface and rub all sides with flour. Roll out the dough from the center until 1/4-inch thick and approximately 12-inch diameter.
- Lift the dough onto the rolling pin and center it over the pan. Place it in the pan, pressing gently against the sides and bottom.
- Trim any excess dough that extends more than an inch over the sides of the pan. Place in refrigerator or freezer for at least 20 minutes to re-solidify the butter.