Fresh Cherry Crostata

Tart Dough:
1 1/4 cups unbleached all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1/2 cup (1/4 pound) chilled unsalted butter, cut into tablespoon-size pieces
2 tablespoons ice water, or more if needed
1/2 teaspoon vanilla

Filling:
4 cups pitted fresh cherries (don't pit more than an hour or two before baking)
1/4 cup granulated sugar
1 tablespoon unbleached all-purpose flour
1/4 teaspoon ground cinnamon

1 egg yolk beaten with 1 tablespoon heavy cream for egg wash
2 teaspoons coarse sugar

Make the tart dough:

Combine the flour, sugar, and salt in a food processor and pulse to blend. Add the butter and pulse until the mixture forms coarse crumbs. Stir together the ice water and vanilla and sprinkle it over the flour mixture. Pulse just until a dough forms, adding a little extra ice water if necessary. Shape the dough into a 1-inch-thick round. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.

Put a pizza stone in the oven and heat the oven to 425 F for 45 minutes. 

Remove the dough from the refrigerator about 15 minutes before rolling to soften it slightly.

Place the dough round between two sheets of parchment paper and roll into a 13-inch round, flouring the round lightly as needed to keep the dough from sticking. Remove the top sheet of the parchment. Slide a pizza peel or rimless baking sheet under the bottom sheet of parchment.

Make the filling:

Combine the cherries, sugar, flour, and cinnamon in a bowl and toss well. Fill the center of the dough round with the cherries in an even layer, leaving a border of about 1 1/2 inches. Fold the border up and over the cherries to make a rim. Brush the rim with egg wash, then sprinkle with coarse sugar. Trim excess parchment with scissors.

Use the pizza peel or baking sheet to transfer the crostata, still with the parchment underneath, to the heated stone. Bake until the crust is nicely browned and the cherries are bubbling, about 40 minutes.  Remove from the oven with the peel or baking sheet and let cool on a rack for 15 minutes before serving. Serve warm.

Serves 8.

From Casual Cooking by Michael Chiarello

Cherry Custard Tart

1 stick unsalted butter
1 cup sugar
1 1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
2 cups pitted fresh cherries
2 eggs
2 cups half-and-half or whole milk

11-inch tart pan with removable bottom, or regular round tart pan

Heat oven to 375 F.

Cream the butter and sugar.  Sift together the flour, salt, cinnamon, and baking powder.  Add to the butter and sugar mixture and mix briefly.  The mixture should be crumbly but moist enough to hold together when pressed.  Set aside 1/4 cup and press remaining dough into a tart pan, making sure the sides are strong and even.

Add cherries, spreading evenly over the bottom.  Sprinkle on the reserved 1/4 cup of dough mixture.  Place tart pan on a baking sheet and slide into the oven.  Bake for 15 minutes.

Meanwhile, whisk the eggs in a bowl, then add the half-and-half and whisk until combined.  After 15 minutes, open the oven door and pull the baking sheet half way out of the oven.  Carefully and quickly, pour the custard mixture over the tart and carefully push the baking sheet back in, then close the oven door.  Bake another 25 minutes, until the crust is deep gold and the custard is set and beginning to brown.

Remove tart from oven and let cool slightly.  Remove the tart ring if using a pan with a removable bottom.  Let cool completely before sliding tart off the bottom of the pan.  Serve at room temperature or slightly chilled.

 From TheKitchn

Chocoflan (Layered Chocolate and Flan Cake)

For the caramel:

1/2 cup (85 grams) granulated sugar

For the flan:

1 can (12 ounces) evaporated milk

1 can (14 ounces) condensed milk

8 ounces cream cheese

4 large eggs

1 tablespoon vanilla extract

For the chocolate cake:

3 large eggs

1 cup (200 grams) granulated sugar

1/2 cup milk

1/2 cup canola oil

2/3 cup (85 grams) all purpose flour, sifted

1/4 cup (25 grams) cocoa powder

1 teaspoon baking powder

2 teaspoons vanilla extract

1 pinch of sea salt

Make the caramel:

Have a 10-inch round cake pan at the ready. In a saucepan, combine the sugar and 1 tablespoon of water over medium heat.  Stir constantly until the color starts to change to a dark-brown caramel color.  Carefully drop the caramel into the cake pan.  You might need to spread the caramel all over the pan.  Set aside.

Make the flan:

Put all of the ingredients in a blender.  Lightly blend in pulses for about 1 minute until the ingredients are combined.  Slowly pour the flan mixture into the caramel-lined cake pan.

Make the chocolate cake:

Heat the oven to 300 F.  

Put the eggs and sugar in a mixing bowl.  With a hand mixer or stand mixer, beat until evenly mixed.  Add the milk and oil and keep mixing until thickened.  Lower the mixer's speed to the lowest setting and gently drop in the flour, cocoa powder, baking powder, and lastly, the vanilla and sea salt.  Stop mixing as soon as the flour is mixed in (small clumps are okay).

Drop the cake batter into the cake pan on top of the flan mixture.  Make sure that it is evenly distributed, using a spatula to create an even layer of chocolate cake batter.

Fill a roasting pan  or larger cake pan with water and gently place the cake pan in it.  Carefully transfer to the oven and bake for an hour or until a fork inserted into the cake comes out clean.

Remove the cake from the oven and hot-water bath, and let cool to room temperature.  Place the chocoflan in the refrigerator and wait until it is completely cold to slice and eat.'

Serves 12.

From Oaxaca by Bricia Lopez

Gluten-Free Pie Crust

1 1/4 cups (184 grams) King Arthur Gluten-Free All-Purpose Flour
1 tablespoon sugar
1/2 teaspoon xanthan gum
1/2 teaspoon salt
6 tablespoons (85 grams) cold butter
1 large egg
2 teaspoons lemon juice or vinegar

Lightly grease a 9-inch pie pan.

Whisk together the flour, sugar, xanthan gum, and salt.

Cut the cold butter into pats, then work the pats into the flour mixture until it's crumbly, with some larger, pea-sized chunks of butter remaining.

Whisk the egg and vinegar or lemon juice together until very foamy.  Mix into the dry ingredients.  Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary.  

Shape into a ball and chill for an hour, or up to overnight.

Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.

Roll the dough out on a piece of plastic wrap or a silicone rolling mat that's been heavily sprinkled with the gluten-free flour.  Invert the crust into the prepared pie pan.

Fill and bake as your pie recipe directs.

Makes one 9-inch single crust pie.

From King Arthur Flour

Labneh (Lebni) Tart

For the crust:

8 tablespoons (1 stick) unsalted butter, melted

1/4 cup granulated sugar

3/4 teaspoon pure vanilla extract

1/4 teaspoon salt

1 cup (4.5 ounces) all-purpose flour

For the filling:

3 large eggs

1/4 cup (plus optional 2 tablespoons) sugar

1/8 teaspoon salt

1/2 teaspoon pure vanilla extract

1 1/2 cups (12 ounces) labneh (yogurt cheese) (Note: if making labneh from recipe at link, increase amount of yogurt to 3 cups and let stand for 12 hours for standard labneh)
1 egg yolk, lightly beaten with a pinch of salt

9 1/2-inch fluted tart pan with a removable bottom

To make the crust, position a rack in the lower third of the oven and heat the oven to 350 F.

In a medium bowl, combine the butter with the sugar, vanilla, and salt.  Add the flour and mix just util well-blended.  If the dough seems too soft and gooey, let it stand for a few minutes to firm up.

Press the dough evenly over the bottom and up the sides of the tart pan to make a thin, very even, layer.  This takes a little patience, as there is just enough dough; to avoid ending up with extra-thick edges, press the dough squarely into the corners of the pan.  Place the pan on a cookie sheet.

Bake until the crust is a deep, golden brown, 20 to 25 minutes, checking after about 15 minutes or so to see if the dough has puffed up from the bottom of the pan.  If it has, lift and gently slam the cookie sheet down to settle the dough, or press the dough down with the back of a fork and prick it a few times with the tines.

Meanwhile, make the filling.  Somewhat surprisingly, the order in which the ingredients are mixed makes a big difference in the smoothness of the tart, so proceed without deviation.  In a medium bowl, whisk the eggs with the sugar, salt, and vanilla.  Whisk in the yogurt cheese.

When the crust is ready, remove it from the oven and turn the temperature down to 300 F.  Brush the bottom of the crust with a thin layer of the beaten egg yolk to moisture-proof it.  Return the crust to the oven for 1 minute to set the yolk.

Pour the filling into the hot crust and spread it evenly.  Return the tart to the oven and bake until the filling is set around the edges but, when the pan is nudged, quivers like very soft Jell-O in the center, around 15 to 20 minutes.  Check often in the last few minutes, as over-baking will destroy the silky-smooth texture of the filling.  Cool the tart completely on a rack.  Refrigerate if not serving within 3 hours.

Serves 8.

From Pure Dessert by Alice Medrich

Note: This is delicious served with Chilled Oranges in Orange Flower-Caramel Syrup.

Fresh Peach and Brown Sugar Pizza Pie

1 recipe Yeasted Butter Pastry Dough
Cornmeal

4 cups peeled, pitted, thickly sliced ripe peaches
3 tablespoons granulated sugar
1/3 cup firmly-packed light brown sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons cold unsalted butter, cut into small pieces

Oil a large baking sheet and dust it with cornmeal.

After an hour of rising, punch the dough down gently once or twice, not vigorously.  Place the dough on a floured work surface and dust it lightly with flour.  Gently roll the pastry into a 13- or 14-inch circle, keeping it of even thickness as best you can.  Transfer the pastry to the prepared baking sheet, pinching the edge of the dough into an upstanding ridge. Refrigerate for 15 minutes.  Heat the oven to 425 F.  

Combine the sliced peaches and granulated sugar in a medium-size bowl and toss gently.  Set aside for 10 minutes to juice.  Meanwhile, mix the brown sugar flour, and cinnamon together in a small bowl.

Remove the pastry from the refrigerator and sprinkle 2 tablespoons of the brown sugar mixture over it.  Lift the peaches out of their juice and arrange them in a single, random layer on the pastry.  Wash and dry your hands, then add the butter to the remaining brown sugar mixture and rub it in until you have coarse, buttery crumbs.  Spread the crumbs evenly over the peaches.

Put the baking sheet on the center over rack and bake for 15 minutes.  Reduce oven temperature to 375 F and rotate baking sheet 180 degrees.  Continue to bake until the crust is golden brown and juices bubble thickly on top, 10 to 12 minutes.  

Slide the pizza onto a wire rack.  Let cool for 10 to 15 minutes.  Slice and serve within a few hours.

Makes 8 to 10 servings.

From Pie by Ken Haedrich

Sour Cream Dough / Pie Crust / Turnover Shells

1 cup flour
1/2 teaspoon salt (or 1/4 teaspoon salt if using salted butter)
4 tablespoons (1/2 stick or 1/4 cup) butter
1/3 cup sour cream
1 tablespoon milk, plus more as needed

Heat the oven to 425° F if baking the pie shell or turnovers.

Place the flour, salt, and butter in a bowl or in the bowl of a food processor - cut the butter into the flour, by hand or machine, until the mixture resembles coarse bread crumbs.  The pieces will be a bit irregular and will vary in size.  Add the sour cream and mix with a fork, or process again quickly in the machine.  Sprinkle 1 tablespoon milk over the dough and again stir lightly with a fork, or process.  Gather the dough together in your hand - it will be very smooth.  If it holds together without crumbling, it is ready to be rolled out.  If the dough does not hold together when pressed, add a few drops of milk and stir to distribute.  The dough should be quite soft but not sticky.  

For pie crust:
Form the dough into a cake about 1 inch thick.  Dust your rolling surface very generously with flour.  Roll the dough into a thin circle, about 1/8-1/16 inch thick, that is at least 2 inches larger in diameter than the inverted pie pan.  Transfer the dough to the pie pan, trim and flute the edges, and the pie shell is ready to be filled for baking or to be partially baked or fully baked.  

To bake the pie crust - prick all over with a fork at 1/2-inch intervals.  Press a 12-inch square of heavy duty foil snugly into the pie crust and bake for 6 minutes.  Remove the foil and continue baking for 4 more minutes for a partially baked pie shell, or 8 to 10 minutes for a fully baked shell.  Check the pie crust once or twice during baking and, if it puffs or swells out of shape, poke it gently with the tines of a fork.

For turnover shells:
Roll dough to 1/8 inch thick.  With a round cutter about 4 1/2 inches in diameter, cut out as many pieces as you can.  Gather up the scraps, press them together, and re-roll to cut the remaining rounds.  

To bake the turnovers - place about 2 tablespoons filling on each round.  With your fingertips, moisten the edges of the dough with water and fold each round over to form a half-moon shape.  Press the edges gently together with your fingers, then press them together with the tines of a fork.  Brush the turnovers with cream, and sprinkle with sugar if filling is sweet.  Place on a baking sheet lined with parchment paper (or a baking sheet that has been lightly greased and floured), leaving at least 1 inch between.  Bake for about 20 minutes, or until lightly browned.  

Makes enough for one 9-inch pie shell, or about 8+ 4-inch turnovers

From The Fannie Farmer Baking Book by Marion Cunningham

Flaky Butter Crust

Full recipe (with half-recipe measurements in italics):
2 1/2 cups unbleached all-purpose flour  (1 1/4 cups)
1/2 teaspoon salt (1/4 teaspoon)
3/4 cup (1 1/2 sticks) cold butter, cut into 1/4-inch pieces (6 tablespoons)
1/4 cup vegetable shortening  (2 tablespoons)
1 tablespoon sugar  (1 1/2 teaspoons)
1 egg, cold  (1 egg)
2 tablespoons ice water  (2 teaspoons)
1 tablespoon lemon juice or vinegar  (1 teaspoon)

Combine the flour and salt in a large bowl and toss to mix.  Cut the butter and vegetable shortening into the flour until the butter is evenly distributed with pieces of fat no larger than split peas.  Add the sugar and toss with your fingers to incorporate.

Beat the egg, water, and lemon juice with a fork in a separate bowl.  Drizzle half of this liquid over the flour, tossing the mixture with a fork.  Add the rest of the liquid, tossing and blending as you pour.  Work the mixture briefly with your fork, then try to pack the dough together, like a snowball.  If dry spots remain, use wet fingertips to pull them into the ball of dough.

Divide the dough in half (if using for a top and bottom crust, make one half slightly larger than the other), and flatten each half into a disk about 1/2-inch thick.  Wrap each half in plastic and refrigerate for at least 30 minutes.

To roll the dough, place a 12-inch square of wax paper or plastic wrap on a work surface.  Place half of the dough on it and roll the disk into a 12-inch circle.  Dust the dough's surface with a little flour, if needed, to prevent the dough from sticking.

Flip the wax paper over, inverting the rolled dough over the pie plate, then peel off the paper.  Tuck the dough into the pan without stretching it.

If making a pie shell:
Trim the overhang to an even 1/2-inch, then tuck the overhang under, sculpting the edge into an upstanding ridge.  Form a decorative edge, if desired, cover with plastic, and freeze.

If making a double-crusted pie:
Roll out half as for a pie shell but do not trim.  Cover with plastic, and refrigerate while you roll the top crust.  Fill the pie, run a moistened fingertip around the rim of the bottom crust and lay the top sheet of dough over the filling.  Press down slightly where you've moistened the edge, to seal.  Trim the overhang to an even 1/2-inch, then tuck it under, sculpting the edge into an upstanding ridge.  Form a decorative edge, if desired, and poke three or four steam vents in the top crust with the tines of a fork.  Bake as directed.

To partially prepare a pie shell:
Heat the oven to 425°F.  Line the frozen shell with a 12-inch square of foil, tucking it into the contours of the pan.  Spread about 2 cups of dried rice or beans in the bottom and slightly up the sides of the foil.  Bake the crust in the lower part of the oven for 15 minutes, then carefully lift out the foil and the beans.  Prick the bottom several times with a fork, so steam can escape.  Reduce oven temperature to 375°F and bake for another 10 minutes.  Cool on a wire rack.

To fully pre-bake a pie shell:
Proceed as above, but bake the crust for about 20 minutes after lowering the heat, until evenly browned.

Makes enough dough for one double-crusted 9-inch pie or 2 9-inch pie shells.

From Maple Syrup Cookbook by Ken Haedrich

French Canadian Maple Sugar Pie

1/2 recipe Flaky Butter Crust
3 eggs
3/4 cup plus 2 tablespoons firmly packed brown sugar
3/4 cup pure maple syrup
6 tablespoons butter, melted
1/4 cup plus 1/2 cup brewed tea
2 tablespoons apple cider vinegar
Pinch of salt
3/4 cup coarsely chopped almonds
1/2 cup golden raisins, coarsely chopped (raisins are optional - if not using, additional 1/2 cup of tea above is not needed)

Prepare the pie shell according to the directions, line a 9-inch pie plate with the pastry, and refrigerate or freeze.  Heat the oven to 450° F. 

Whisk together the eggs and sugar in a large bowl.  Add the maple syrup, butter, 1/4 cup tea, vinegar, and salt, whisking until smooth.  Stir in the almonds.  Plump the raisins in remaining 1/2 cup of tea by microwaving for 1-2 minutes.  Drain raisins and add them to the mixture.

Place the pie shell on a heavy baking sheet and pour in the filling.  Place on the center rack of the oven and bake for 10 minutes.  Then reduce oven temperature to 350° F and continue to bake until the center is set, about 25 minutes.  Cool on a wire rack.  Serve warm or at room temperature.

Serves 8-10.

From Maple Syrup Cookbook by Ken Haedrich, with a few changes

Banoffee Pie

1 1/2 cups finely crushed graham crackers
1/2 cup butter, melted
2-3 large bananas
13-ounce can condensed milk, caramelized
1 1/4 cups heavy cream
1 1/2 teaspoons instant espresso powder
1 tablespoon unsweetened cocoa powder
3 tablespoons sugar
1 ounce bittersweet or semisweet chocolate, grated

Mix the graham cracker crumbs and melted butter together, then press into a 9-inch pie plate. If time allows, put this into the refrigerator for 10 to 15 minutes to chill.

Peel the bananas and slice each in half lengthwise.  Lay the slices of banana in the pie plate, cut-side down, cutting them as necessary to make them fit.  Spoon the caramelized condensed milk evenly over the bananas to cover them.

Whip the heavy cream until it stands in soft peaks, incorporating the espresso powder, cocoa powder, and sugar.  Spoon the cream on top of the caramel, spreading it to the edges of the dish.  Sprinkle the grated chocolate over the top.  Chill until required.

Serves 6.


From Vegetarian Supercook by Rose Elliot, with many changes

Blueberry Pie with Almond Crumb Crust

Crust:
3/4 cup graham cracker crumbs
1/2 cup peeled almonds, finely ground in a food processor
3 tablespoons unsalted butter, melted and cooled
3 tablespoons sugar

Filling:
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup water
4 cups blueberries
1 tablespoon butter
1 tablespoon lemon juice

Make the crust:
Heat the oven to 350° F.  In a bowl, combine the crumbs, almonds, butter and sugar.  Press the mixture onto the bottom and sides of a 9-inch pie plate and bake the shell for 10 minutes or until it is browned lightly.  Let the shell cool on a rack.

Make the filling:
Combine sugar, cornstarch, and salt in a saucepan.  Add water and 2 cups of blueberries.  Cook over medium heat, stirring constantly, until the mixture comes to a bowl and is thickened and clear; the mixture will be quite thick.  Remove from the heat, and stir in butter and lemon juice.  Mix in remaining 2 cups of blueberries and pour into the pie crust.  Cool.

Makes one 9-inch pie.


From Dad

Raspberry Puff Turnovers

2/3 cup sugar
3 cups raspberries or other berries, fresh or frozen
3 tablespoons cornstarch, dissolved in cold water
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 large egg beaten with 1 tablespoons cold water, to seal pastries (optional)

Sour Cream Pastry Dough, chilled

Add the sugar to the berries, tossing to combine.  Stir in the cornstarch mixture, vanilla, and cinnamon.  Heat the mixture in a saucepan over very low heat, stirring, until the berries soften and fall apart.  Cook and stir until the mixture bubbles and thickens.  (You can prepare the filling up to several days ahead; cover and refrigerate until use.)

Heat oven to 400°F.  Roll the chilled pastry dough into a 16-inch square.  Cut nine 4 1/2-inch rounds.  Re-roll the dough scraps and cut 4 or 5 additional rounds, or as many as you can get out of the scraps.

If desired, for a tighter seal, brush half of each circle with egg wash.  Place about 4 teaspoons of filling slightly off center in each round.  Fold the turnovers in half.  Press the edges with a fork or fingers to seal.

Place the turnovers on a baking sheet, preferably one lined with parchment to catch any spills.  Bake in the oven for 20 to 25 minutes, or until the turnovers are a deep golden brown; you may see some of the filling beginning to ooze out.  Remove the turnovers from the oven and cool on a rack. Serve warm or at room temperature.

Makes about 13 to 14 round turnovers.


From King Arthur Flour

Sour Cream Pastry Dough

1 1/2 cups unbleached all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup cold butter
1/2 cup sour cream

Whisk together flour, salt, and baking powder.  Cut the cold butter into pats and work into the flour mixture until it is unevenly crumbly, with larger bits of butter remaining intact.  Stir in the sour cream.  The dough will be craggy but cohesive.

Turn the dough out onto a well-floured surface, and bring it together if necessary with a few quick kneads.  Pat the dough into a rough square, then roll into an 8x10-inch rectangle.  Dust both sides of the dough with flour.  Starting with one of the shorter ends, fold it in thirds like a business letter, flip it over so the open flap is on the bottom, and turn it 90 degrees.  Roll the dough into an 8x10-inch rectangle again.  Fold it in thirds, wrap it in plastic, and place in the refrigerator the chill for at least 30 minutes (or overnight) before using.

(If making turnovers, roll out dough, cut into 4 1/2 inch rounds, fill with about 4 teaspoons of filling placed slightly off center in each round, and fold in half and pinch the edges together, pressing with fingers or a fork to seal.  If desired, for a tighter seal, brush half of each round with an egg wash  before folding.  Bake at 400° F for about 20 minutes.  Makes about 13 to 14 turnovers.)


From King Arthur Flour

Sour Cream Apple Pie

Topping:

3 tablespoons unsalted butter, softened

1/4 cup plus 2 tablespoons sugar

1 teaspoon cinnamon

2 tablespoons flour

Filling:

1 1/3 cup sour cream

2/3 cup sugar

1/4 teaspoon salt

2 teaspoons vanilla

2 large eggs

3 tablespoons all-purpose flour

4 or 5 large Granny Smith apples, peeled, cored, and thinly sliced

9- or 10-inch deep-dish pie crust

Heat the oven to 350°F.

To make the topping, in a bowl blend the butter, sugar, cinnamon and flour until the mixture is combined well.  Cover and chill the topping.

To make the filling, whisk together the sour cream, sugar, salt, vanilla, eggs, and flour until the mixture is smooth.  Add the peeled, cored, and thinly sliced apples and stir the filling and apples together.

Spoon the filling into the chilled shell and crumble the topping evenly over it.  Bake the pie on a baking sheet in the middle of the oven, 1 to 1 1/4 hours.  You might need to put a bit of tinfoil on top of the pie during the last 15 minutes to prevent the top from burning.  Transfer pie to a rack and let it cool completely.

From Posie Gets Cozy blog