Ingredients:
- 1/4 lb. cream cheese, cut into small pieces,
at room temperature - 8 Tbs. (1 stick) unsalted butter, cut into
small pieces, at room temperature - 1 cup plus 2 Tbs. unbleached all-purpose flour
- 2 Tbs. granulated sugar
- 1/4 tsp. salt
For the filling:
- 3/4 cup dried apricots, halved
- 1/2 cup water
- 1 Tbs. granulated sugar
- 1/4 tsp. ground cinnamon
- 2 Tbs. finely chopped unsalted pistachios
- Confectioners’ sugar for dusting
Directions:
In a food processor, combine the cream cheese, butter, flour, granulated sugar and salt. Pulse just until the dough begins to clump together. Turn the dough out onto a floured work surface and gather into a ball. Divide into 4 equal portions. Place each portion on a piece of plastic wrap, flatten slightly into a disk, wrap and refrigerate for 2 to 6 hours.
Meanwhile, make the filling: In a small saucepan over low heat, combine the apricots and water. Cover and cook, stirring occasionally, until the fruit absorbs the water, 10 to 15 minutes. Let cool slightly, then transfer to the food processor and process to a fairly smooth puree. Pour into a bowl and stir in the granulated sugar, cinnamon and pistachios. Set aside.
Preheat an oven to 350°F. Line 2 baking sheets with parchment paper.
Lightly flour a work surface. Remove 1 disk of dough from the refrigerator and roll into a 7-inch circle. Spread one-fourth of the filling evenly over the top. Using a large knife, cut the dough into 6 wedges. Starting at the outside edge, gently roll up each wedge toward the point. (If needed, use a thin metal spatula to loosen the wedges from the work surface.) If the dough becomes too soft to roll, refrigerate for about 5 minutes to firm up.
As each piece is formed, place it at least 1 inch apart on one of the prepared baking sheets; bend the ends of the dough toward the center to form a crescent shape. Repeat with the remaining dough and filling, flouring the work surface as needed.
Bake the rugelach until golden brown, about 20 minutes. Transfer the baking sheets to wire racks and let cool for 5 minutes, then transfer the rugelach to the racks to cool completely. While still warm, use a fine-mesh sieve to dust the rugelach with confectioners' sugar. Makes about 2 1/2 dozen cookies.
Candied Pear Tart with Pistachios
Refrigerating the dough before rolling it out allows the moisture in the dough to become more evenly distributed, so it will be less likely to stick as you roll. It also gives the fat time to firm up. For easier rolling, place the dough on a marble pastry board dusted with flour or use a flour-dusted pastry cloth. This rustic tart is free-form, which means it is shaped by hand on a baking sheet, rather than baked in a tart pan.
Ingredients:
1 cup all-purpose flour
1/4 tsp. plus 4 Tbs. sugar
3/4 tsp. salt
8 Tbs. (1 stick) cold unsalted butter, cut into small pieces
1 Tbs. canola oil
2 firm-ripe Anjou pears, peeled, cored and cut into 1/4-inch-thick slices
1/8 tsp. ground cinnamon
1/8 tsp. freshly grated nutmeg
1/4 cup salted pistachios, finely chopped
1 egg, beaten with 1 Tbs. water
Directions:
In the bowl of a food processor, combine the flour, the 1/4 tsp. sugar and 1/2 tsp. of the salt and pulse once to combine. Add the butter and process in short pulses until large crumbs form, about 1 minute. Turn the dough out onto a pastry board and press together to form a 5-inch disk about 3/4 inch thick. Cover with plastic wrap and refrigerate for at least 1 hour.
In a large sauté pan over medium heat, warm the oil. Add the pears and the remaining 1/4 tsp. salt and cook until the pears begin to soften, 4 to 5 minutes. Sprinkle the pears with 2 Tbs. of the sugar, the cinnamon and nutmeg, and cook until the sugar melts and the mixture thickens, 3 to 4 minutes. Transfer the pears to a plate and let cool to room temperature.
Preheat an oven to 400°F. Line a baking sheet with parchment paper.
On a floured surface, roll out the dough into a 9-inch round and transfer to the prepared baking sheet. Sprinkle the pistachios evenly over the pastry and arrange the pears on top, overlapping the slices and leaving a 1-inch border. Fold the border over the pears, pleating the edges to make them fit. The center will be open. Brush the edges with the egg mixture and bake until the edges of the tart are golden, about 25 minutes.
Sprinkle the remaining 2 Tbs. sugar evenly over the pears. Using a kitchen torch according to the manufacturer's instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns. Or, place the tart under a broiler until the sugar melts. Serve immediately. Serves 8.
Classic Pecan Tart
Ingredients:
For the pastry dough:
- 1 1/4 cups soft winter-wheat flour, such as
White Lily brand, or cake flour - 1/2 tsp. salt
- 1/4 cup cold solid vegetable shortening
- 4 Tbs. (1/2 stick) cold unsalted butter, cut
into small cubes - 3 to 6 Tbs. ice water
For the filling:
- 3/4 cup sugar
- 3/4 cup light corn syrup
- 1/3 cup unsalted butter, melted
- 3 eggs, lightly beaten
- 2 Tbs. bourbon (optional)
- 1 Tbs. grated orange zest
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 1 cup pecan halves, plus 1/3 cup coarsely
chopped pecans
Directions:
On a lightly floured work surface, roll out the dough into an 11-inch round about 1/8 inch thick. Fold the round into quarters and place in a
Position a rack in the lower third of an oven and preheat to 325°F.
To make the filling, in a bowl, stir together the sugar, corn syrup, melted butter, eggs, bourbon, orange zest, vanilla, salt, pecan halves and chopped pecans. Pour into the chilled pastry shell and place the pan on a baking sheet.
Bake until the center is slightly soft to the touch, the edges are set and the crust is golden brown, 45 to 55 minutes. Transfer the pan to a wire rack and let cool for 30 minutes, then remove the pan sides and slide the tart off the pan bottom onto a serving plate. Serve warm or at room temperature.
Ingredients:
For the sugared violets (optional):
- 20 pesticide-free violets
- 1 egg white, at room temperature
- 1 tsp. water
- 1 cup superfine sugar
For the short-crust tart shell:
- 1 1/2 cups all-purpose flour
- 1 1/2 Tbs. granulated sugar
- Pinch of salt
- 12 Tbs. (1 1/2 sticks) unsalted butter, out of the
refrigerator for 15 minutes, cut into pieces - About 1 1/2 Tbs. water
For the lemon filling:
- 4 egg yolks
- 1/3 cup granulated sugar
- 3 Tbs. grated lemon zest
- Juice of 2 lemons
- 3 Tbs. unsalted butter, melted
- 1/3 cup lightly toasted and finely ground
blanched almonds
For the meringue:
- 3 egg whites, at room temperature
- 3/4 cup granulated sugar
- 1/2 tsp. vanilla extract
Directions:
In a bowl, beat together the egg white and water until frothy. Using some of the superfine sugar, spread a thin layer over a large plate. Holding each flower by its base and using a pastry brush, paint each violet on both sides with a thin coating of egg white. Then sprinkle lightly on both sides with sugar. Place in a single layer on the sugared plate and let dry for 2 hours before using. The violets may be stored in single layers between sheets of waxed paper in an airtight container at room temperature for up to 2 weeks.
To make the tart shell, in a food processor fitted with the metal blade, combine the flour, granulated sugar and salt and pulse a few times to mix. Add the butter and pulse until the mixture resembles coarse meal. With the motor running, add water as needed to bind the ingredients. Gather into a ball, flatten into a disk 6 inches in diameter and wrap in plastic wrap. Refrigerate for 30 minutes.
Preheat an oven to 400°F.
Gently press the pastry into the bottom and sides of a 9-inch tart pan with a removable bottom, forming a slightly thicker layer on the sides. Place the shell in the freezer for 30 minutes.
Line the pastry with aluminum foil and fill with pie weights. Bake for 10 minutes. Remove the weights and foil and reduce the oven temperature to 375°F. Continue to bake until lightly golden, 15 to 20 minutes more.
Meanwhile, make the filling: In a bowl, using an electric mixer, beat together the egg yolks and granulated sugar until they form a stiff ribbon that leaves a trail atop the batter when the beater is lifted, about 1 minute. Stir in the lemon zest and juice, then the melted butter and finally the ground almonds.
Remove the tart shell from the oven and immediately pour the filling into it. Return it to the oven and bake until a skewer inserted into the center comes out clean, 20 to 30 minutes. Transfer to a wire rack and let cool completely.
Increase the oven temperature to 450°F. To make the meringue, using an electric mixer, beat the egg whites until soft peaks form. Slowly add the granulated sugar while continuing to beat until stiff peaks form. Fold in the vanilla. Spoon the meringue over the cooled filling, spreading it to the edges of the pastry and forming peaks.
Bake until the meringue is golden brown, about 7 minutes. Let cool and refrigerate until set, about 1 hour. Garnish each serving with sugared violets, if desired. Serve chilled.
