Coconut Cream Tart (Martha Stewart)

One 11 1/2-inch Pate Brisee tart shell, baked and cooled

  • 1 cup sugar
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt
  • 4 1/2 cups scalded milk
  • 8 egg yolks, lightly beaten
  • 2 teaspoons vanilla
  • 2 cups freshly grated coconut (or flaked unsweetened coconut)
  • 2 tablespoons unsalted butter
  • 1 cup heavy cream

Instructions:

  1. In a heavy saucepan, combine the sugar, cornstarch, and salt.  Stir in the scalded milk and mix until smooth.  Cook over medium heat, stirring constantly, for 5 to 7 minutes, until the mixture thickens.  Transfer the mixture to the top of a double broiler.
  2. Whisk 4 tablespoons of the hot milk into the beaten egg yolks until well blended.  Stir this mixture into the remaining hot milk and cook over simmering water until the custard is smooth and quite thick.  Remove from heat and stir in the vanilla, coconut, and butter.  Pour the custard into the baked tart shell and refrigerate until well set.
  3. Whip the cream until stiff and pipe as desired over the cold custard (we used an Ateco #48 tip). Garnish with fresh coconut curls and chill until ready to serve.

Source:  Martha Stewart Pies and Tarts

 

Pate Sucree (Basic Sweet Crust)

Makes two 8 to 10-inch crusts

Ingredients:

  • 2 1/2 cups flour
  • 3 tablespoons sugar
  • 1 cup cold unsalted butter, cut into small pieces
  • 4 tablespoons ice water
  • 2 egg yolks, lightly beaten

Instructions:

  1. Put the flour, salt, and sugar in the bowl of a food processor.  All ingredients should be cold.  Add the pieces of butter and process for approximately 10 seconds, or just until the mixture resembles coarse meal.  (To mix by hand, combine the dry ingredients in a large mixing bowl, Using a pastry blender or two table knives, cut in the butter until the mixture resembles coarse meal.)

  2. Add ice water and egg yolks at the same time, drop by drop, through the feed tube with the machine running, just until the dough holds together without being wet or sticky; do not process more than 30 seconds.  Test the dough at this point by squeezing a small amount together.  It if is crumbly, add a bit more water.
  3. Turn the dough out onto a large piece of plastic wrap.  Grasping the ends of the plastic wrap with your hands, as shown, press the dough into a flat circle with your fists.  This makes rolling easier than if the pastry is chilled as a ball.  Wrap the dough in the plastic and chill for at least an hour.
  4. Lightly butter or scary with vegetable cooking spray the pie plate(s) or tart pan(s) you will be using.  On a lightly floured board, roll out the pastry to a thickness of 1/8 inch.  Place the pastry in the tart pan, pie plate, or pastry ring, which has been set on a parchment0lined baking sheet, and press it into the bottom edges and along the sides.  Trim the pastry using scissors or a sharp paring knife, or by rolling a rolling pin across the top of the pan.  (I often cut the pastry an inch or so higher than the edge of the tart pan and tuck this overhang to the inside of the pan for extra height and reinforcement).  Crimp or decorate the edges of the pastry, if desired, by any of the methods pictured on page 204.  Chill the pastry-lined pan until ready to use.  Unbaked pastry shells can be refrigerated, well wrapped in plastic, for up to 1 day; for longer stage, they can be frozen.
  5. PREBAKED PASTRY SHELLS:  To partially or completely bake unfilled pastry, preheat the oven to 375-400 degrees.  Carefully line the pastry with aluminum foil, pressing it into the corners and edges, and weight with beans, rice, or aluminum or ceramic weights, as illustrated.  Bake for 15-18 minutes (10-12 minutes for partially baked shell).  When the pastry begins to color around the edges, remove the foil and weights and continue to bake just until the pastry dries out and turns a light golden color for a partially baked shell, and a deeper amber for a fuller baked shell.  Let cool completely on a wire rack before filling.  Baked shells can be stored in tightly covered plastic containers, or well wrapped, in the freezer.

Source:  Martha Stuart Pies and Tarts

Lemon Mousse Tart (Martha Stewart)

One 7-inch heart-shaped Pate Brisee tart shell, baked and cooled.

Ingredients:

  • 1 envelope unflavored gelatin
  • 1 tablespoon cold water
  • 1/2 cup freshly squeezed lemon juice
  • 1 cup sugar
  • 7 egg whites
  • 1 cup heavy cream
  • Grated rind of 1 lemon

Instructions:

  1. In a small heavy saucepan, soften the gelatin in the water.  Add the lemon juice and sugar and stir over a very low flame just until the gelatins thoroughly dissolved.  Do not let it boil or cook too long.
  2. Remove from the heat and let cool to a syrup like consistency over a bowl of ice water.  This mixture must be completely cooled before being added to the egg whites.
  3. Beat the egg whites until very stiff.  Still mixing, slowly add the gelatin mixture.  Whip the cream until stiff and gently fold it in.  Take care to thoroughly incorporate all ingredients without deflating the egg whites and cream.  Finally, fold in the grated rind.
  4. Mound the mousse in the baked tart shell and chill for at least 4 hours.

Source:  Martha Stewart Pies and Tarts

Petal Peach Tart (Martha Stewart)

One 10- inch petal-shaped Pate Sucree tart shell, baked and cooled

  • 4 giant peaches

Glaze

  • 1 cup apricot preserves
  • 2 tablespoons Grand Marnier

Topping

  • Whipping cream, sweetened as desired

Instructions

  1. Peel the peaches by putting them in a large pot of boiling water and removing them with a slotted spoon as soon as the water returns to a boil.
  2. When they are cool enough to handle, peel and halve each peach lengthwise and remove the pit.
  3. Place each half on a cutting board and cut crosswise into 1/4-inch slices, keeping the halves intact.
  4. Arrange the cut peach halves in the baked tart shell to resemble a  flower.
  5. Melt the preserves with Grand Marnier.  Strain it and reduce until slightly thickened.  Lightly brush the peaches with the glaze and let cool.
  6. Serve with sweetened whipped cream.

Source:  Martha Stewart Pies and Tarts

French Apple Pie (Martha Stewart)

One 14-inch circle of Pate Brisee, chilled

  • 8 tart apples, peeled, cored, and thinly sliced
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • Pinch of mace
  • Pinch of nutmeg
  • 2 tablespoons cold unsealed butter, cut into small pieces

Topping

  • 1/2 cup cold unsalted butter, cut into 1/4-inch pices
  • 1/2 cup flour
  • 3/4 cup packed dark brown sugar
  • 1 cup rolled oats

Instructions:

  1. Preheat oven to 375 degrees.
  2. Center the round pastry in a 9-inch pie plate, pressing it into the corners.  Trim the pastry overhang and fold excess dough under top edge and crimp.  Place apple slices in the pastry and sprinkle with the sugar and spices.  Dot with butter.
  3. Topping- Cut the butter into the flour until the mixture resembles oatmeal.  Mix in the sugar and oats and spoon over fruit filling.
  4. Cover edges with a pie shield.  Bake for approximately 60 minutes, or until the crust is golden brown and the filling bubbly.
  5. Serve with vanilla ice-cream

Source:  Martha Stewart Pies and Tarts

Pumpkin Patch Cakes

Cakes

  • 3 1/3 cups (530g) flour
  • 2 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 2 1/4 teaspoon salt
  • 5 teaspoon cinnamon
  • 2 teaspoon ginger
  • 1 3/4 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1/4 teaspoon cloves
  • 14 tablespoons (220g) unsalted butter
  • 1 2/3 (375g) light brown sugar, packed
  • 1 2/3 (410g) sugar
  • 4 eggs
  • 1 cup (250ml) whole milk
  • 1 2/3 cups (395g) pumpkin puree

Frosting

  • 8 ounces (250g) cream cheese
  • 1/2 cup (125g) unsalted butter
  • 1 cup (125g) powdered sugar
  • 1/2 teaspoon vanilla
  • Food coloring as desired

Instructoins

  1. Have all the ingredients at room temperature.
  2. Place a rack in the lower third of an oven and preheat to 350 degrees. Generously grease and flour the wells of The Pumpkin Patch Pan, tap out excess flour.
  3. Combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice and cloves.  Set aside.
  4. In mixer, beat butter on medium speed for 2 minutes.  Add the sugars and beat for 5 minutes, scraping down the side occasionally.  Add eggs one at a time, beating well after each addition.
  5. Reduce the speed to low and add the flour mixture in three additions, alternating with the milk, beginning with the flour and ending with the flour.  Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.  Add the pumpkin puree and beat until incorporated.  Remove the bowl from the mixer.
  6. Divide the batter between the wells of the pans and spread evenly.
  7. Bake 18-22 minutes.
  8. Transfer pan to wire rack and let cool upright in pan for 15 minutes.
  9. Gently tap the pan on a work space to loosen.  Invert the pan onto the rack to lift off pan.  Let the cakes cool completely before decorating.
  10. Wash and throughly dry the pan, grease and flour the well, and repeat with the remaining batter.
  11. Frosting- Beat cream cheese for 3 minutes.  Add butter and beat 2 minutes.  Add powdered sugar and vanilla and beat 3 minutes.  Stir in food coloring as desired.
  12. To assemble the cakes, cut off any portion that rose above the rim of the pan.  Place cake flat side up and spread frosting on top.  Place its matching cake half, flat side down, on top.  Repeat with the remaining cakes.  Refrigerate for 30 minutes then decorate as desired.
  13. For unassembled cake halves, decorate the exterior of each half as desired.
  14. Makes 24 cake halves, 12 assembled cakes.

Source:  William-Sonoma

 

 

The Great Pumpkin Pan Cake

Cake

  • 2 1/2 390g) cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon soda
  • 1 1/4 teaspoon salt
  • 2 1/2 teaspoons cinnamon
  • 1 1/4 teaspoon ginger
  • 3/4 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cloves
  • 10 tablespoons (155g) unsalted butter
  • 1 1/4 cups (280g) light brown sugar, packed
  • 1 1/4 cups (315 g) sugar
  • 3 eggs
  • 2/3 cup (160ml) whole milk
  • 1 1/4 cups (300g) pumpkin puree

Frosting

  • 8 ounces (250g) cream cheese
  • 1/2 cup unsalted butter
  • 1 cup (125g) powdered sugar
  • 1/2 teaspoon vanilla
  • 1 tablespoon pumpkin puree, optional
  • Food coloring as desired

Instructions:

  1. Have all ingredients at room temperature.
  2. Position a rack in the lower 1/3 of the oven and preheat to 325 degrees.
  3. Generously grease and flour the wells of The Great Pumpkin Pan.  Tap out excess flour.
  4. Combine flour, baking power, baking soda, salt, cinnamon, ginger, nutmeg, allspice, cloves.  Set aside.
  5. In Mixer, beat butter for 2 minutes until smooth.  Add sugars beat 5 minutes until fluffy stopping the mixer to scrape sides down occasionally.  Add eggs one at a time, beating well after each addition.
  6. Reduce the speed and add the flour mixture in three additions, alternating with the milk, and beginning and ending with the flour.  Beat each addition until just incorporated, stopping the mixer occasionally to scrape down sides.  Add the pumpkin puree until just incorporated.  Remove the bowl from the mixer.
  7. Divide the batter between the prepared pans and spread evenly.  Bake 1 hour 15 minutes.  Place pans on wire rack and let cool for 15 minutes.
  8. Gently tap the cakes on a work surface to loosen.  Invert onto the racks and remove pans.  Let cakes cool completely.
  9. Frosting:  Beat cream cheese 3 minutes until smooth.  Add  butter and beat 2 minutes.  Add powdered sugar and vanilla and beat 2 minutes.
  10. Divide frosting into two bowls.  Add the pumpkin puree to one of the bowls, reserving the remaining on for decorating.
  11. Using a bread knife, cut a 1/4 inch off the flat sides of each cake half.  Place one cake half side up and spread the pumpkin frosting on top.  Place the other cake half, flat side down, on top.  Refrigerate 30 minutes.
  12. Decorate pumpkin with remaining frosting.

Source:  William-Sonoma Kitchen