Pastry
Chef and Owner
Laurie
Alleman Weber
Fruit Tart
The Tart Shell - Made from
Sugar Dough
Ingredients:
1) 4 oz. cold Butter
2) 1/4 cup Sugar
3) 1 1/2 cup All-Purpose Flour - bleached
4) 1/2 tsp. Salt
5) 1 Egg Yolk
6) 2 tbs. Heavy Cream
7) 1/2 tsp. Vanilla Extract
Preparation:
1) In a medium bowl, stir together the
flour sugar and salt.
2) With a pastry cutter or two knives,
cut in the cold butter until the mixture
assembles coarse
meal.
3) In a small bowl, stir together the
yolk and cream.
4) Mix it into the flour mixture until
the dough comes together and can be
formed into a
ball.
5) Flatten it into a 6-inch disc.
6) Wrap the dough well and refrigerate
for 30 minutes.
7) Roll dough to desired size and thickness,
lightly dusting with flour.
8) Fit into tart ring and chill at least
1 hour or freeze.
9) Bake at 375 degrees for about 15 minutes
until light golden brown.
10) Cool completely before filling.
The Vanilla Cream Filling
or Pastry Cream
Ingredients:
1) 2 Eggs
2) 3 tbs. Cornstarch
3) 2 cups Half and Half
4) 1/2 cup Sugar
5) 2-inch piece Vanilla Bean
6) Pinch of Salt
7) 1 tbs. Butter
Preparation:
1) In a small bowl, whisk together the
eggs and cornstarch.
2) Gradually add 1/4 cup of the half and
half, whisking until the mixture
is smooth and
the cornstarch is dissolved.
3) In a medium heavy saucepan, place the
sugar and vanilla bean.
4) Stir in the remaining 1 3/4 cujps of
half and half plus the salt.
5) Over medium heat bring the mixture
to a full boil, stirring occasionally.
6) Whisk 2 tablespoons of this hot mixture
into the egg mixture.
7) Bring the half and half mixture back
to a boil over medium heat.
8) Quickly add all the egg mixture, whisking
rapidly. The mixture will
become very thick.
9) Remove the mixture from the heat and
whisk in the butter.
10) Immediately pour the mixture into a bowl and place
a piece of greased
plastic wrap
directly on top of the cream to prevent a skin from
forming.
11) Allow it to cool at room temperature, about 1
hour, then refrigerate
until cold.
The Assembly
Ingredients:
1) The tart shell.
2) The Vanilla Cream
3) Milk, white-, or dark-melted Chocolate
4) Fresh Fruit:
a) Slice
Strawberries
b) Peeled
and sliced Kiwi
c) Raspberries,
Blackberries and Blueberries
d) Mandarine
Oranges - peeled into separate segments
e) Sliced
Peaches and Plums
d) Peeled
and sliced Pineapples
5) Apricot glaze, Apple Jelly, or Powdered
Sugar
Preparation:
1) Brush inside of tart shell with melted
chocolate.
2) Filled tart shell with vanilla cream.
3) Arrange fruit on top to cover cream.
4) Brush with melted glaze or jelly, or
dust with powdered sugar.
Spitzbuben Cookies
The Dough
Ingredients:
1) 1 1/2 cups bleached All-Purpose Flour
2) 1/4 cup Unsweetened Cocoa
3) Pinch of Salt
4) 8 tbs. Cold Butter
5) 3/4 cup Powdered Sugar
6) 1 Egg
Preparation:
1) In a medium bowl, stir together the
flour, cocoa, sugar, and salt.
2) With a pastry cutter or two knives,
cut in the cold butter until the mixture
resembles coarse
meal.
3) Mix in the egg until the dough comes
together and can be formed into a
large ball.
4) Flatten it into a 6-inch disc.
5) Wrap it well, and refrigerate for 30
minutes.
The Presentation
Ingredients:
1) The Dough
2) Raspberry Marmalade
3) Powdered Sugar
Preparation:
1) Roll out dough 1/4 inch thick.
2) Cut 2 pieces for each cookie...one
for bottom and one for top.
3) Cut holes with small cutters out of
top piece.
4) Cool completely.
5) Spread marmalade on the bottom cookie.
6) Dust top cookie with powdered sugar.
7) Sandwich together.