Show 112
Ann Chang - Pastry Chef/Culinary Instructor
EMAIL: ann.chang@mac.com
Tart Dough
Ingredients:
1) 1 1/3 cups all-purpose Flour - 4 tbs.
reserved for dusting
2) 8 tbs. (1 stick) Unsalted Butter -
very cold - cut into cubes
3) 1/2 tsp. Salt
4) 2 tsp. Sugar
5) 2 to 4 tbs. Ice Water - very cold (as
needed)
Preparation:
1) In the bowl of a food processor, add
all dry (sifting to remove lumps).
2) Add butter and pulse until sandy
in texture.
3) Slowly add water as needed until
dough is ready as indicated when it
starts to gather
and holds together when pressed.
4) Remove dough and form into flattened
round, avoiding any kneading.
Wrap and
chill until needed.
5) Unwrap dough and let sit until it comes
to rollable temperature.
6) Dust dough and pin with flour and roll
from center outward, turning
to maintain roundness.
Continue dusting to avoid any sticking and roll
until 2 cm. in
thickness, or preferred size.
7) Place onto parchment paper lined sheet
pan.
8) Prick with fork or paring knife.
9) Dough is now ready to be filled.
Filling
Ingredients:
1) 2 1/2 pounds Ripe Peaches
2) 1 cup Blueberries
3) 2 tbs. Flour for dusting
4) 1 tsp. Cinnamon
5) 1/4 cup Sugar
6) 2 Egg Yolks with 1 tbs. Water whisked
for Egg Wash
7) Sugar for dusting
Preparation:
1) Halve washed peaches to remove pits,
cutting them into wedges (about
1/2 inch
at the thickest).
2) Add blueberries and combine without
crushing the fruit.
3) Combine sugar, cinnamon and flour and
sprinkle over fruit, trying to
evenly dust.
Final Preparation
1) Pour fruit into center of dough circle
leaving 3 inches of an edge. Spread
evenly with blueberries
distributed with the peaches.
2) Lift edges of dough and fold over fruit.
A center circle of fruit will remain
exposed.
3) Continue to fold, overlapping slightly
until all dough edges are brought in.
4) Lightly brush dough with egg wash,
being careful not to oversoak.
5) Let sit to set before brushing again.
6) After second washing, immediately sprinkle
with sugar.
7) Bake at 400 degrees until bottom of
tart is golden brown.
8) Cut slices (in similar fashion to pizza)
and serve warm with ice cream.
Last Minute Vanilla Bean Ice
Cream
Ingredients:
1) 2 cups Whipping or light Whipping Cream
2) 1 cup Half and Half
3) 3/4 cup Sugar
4) 1 tbs. Vanilla Bean Paste
Preparation:
1) Combine all ingredients and stir until
everything is dissolved ensuring no
sugar crystals
remain and ice cream base is smooth.
2) Pour into an ice cream maker with a
minimum of 1 quart capacity and
churn according
to that model's instructions, anywhere from 20 to 35
minutes until
ice cream has expanded and thickened.
3) Remove from ice cream maker and place
into sealable container to harden
in the freezer.
4) As this ice cream is of a no-cook nature,
it is best eaten within 2 days of
churning.
In the Studio Kitchen with
Ann Chang
(left) and Lindsey Gustin
(right)
Good Eating!!!