Part 15 (2/2)
Roll out the pastry on a floured surface to about 1 1/8-inch thickness. Use it to line a tart pan with a removable bottom that is 910 inches in diameter and about 1 inches deep. Leave a little excess pastry hanging over the sides of the pan. Let rest in the refrigerator for at least 30 minutes.
Preheat the oven to 375F. Gather up the pastry tr.i.m.m.i.n.gs and roll out into a rough rectangle. Transfer to a baking sheet. Use a ruler to help you cut the pastry into neat -inch-wide strips. These will be used to decorate the tart. Refrigerate.
Line the tart sh.e.l.l with foil and fill with pie weights. Bake until set and lightly golden, 1520 minutes. Remove the foil and weights and return to the oven to bake until golden brown, about 5 minutes longer. Remove from the oven and set aside to cool slightly. Reduce the oven temperature to 350F.
For the filling, beat the b.u.t.ter and sugar together until light and fluffy. Gradually beat in the eggs and vanilla, then fold in the ground almonds and flour.
Trim the edges of the pastry sh.e.l.l level with the rim of the pan. Spoon a thin layer of strawberry jam over the bottom of the pastry sh.e.l.l, then spread the almond mixture over the jam. Use the pastry strips to create a lattice pattern on top of the filling, tr.i.m.m.i.n.g off any ends that stick out. Bake until the top is a light golden brown, 3540 minutes. Remove from the oven and let cool slightly. While the tart is still warm, brush the apricot glaze over the top. Let cool completely before slicing and serving.
Poached rhubarb with ginger ice cream I love pink rhubarb, as long as it has been lightly poached and still retains its shape. Then it needs to be paired with something creamy, and here ginger ice cream does the trick perfectly.
SERVES 46 46 Poached rhubarb: 1 pound rhubarb 1 cups sugar 2 cups water 1 vanilla bean, split lengthwise Ginger ice cream: 1 cup whole milk 1 cup heavy cream 1-ounce piece of fresh ginger, peeled and grated 6 extra-large egg yolks 7 tablespoons sugar cup stem ginger in syrup sliced into thin matchsticks (optional)
Trim both the ends from the rhubarb, then cut diagonally into 1-inch lengths. Put the sugar and water into a saucepan. Sc.r.a.pe the seeds from the vanilla bean and add to the pan along with the bean. Stir over low heat until the sugar has dissolved. Increase the heat slightly and simmer until the liquid has thickened slightly, 23 minutes. Tip in the rhubarb and poach until just tender but the pieces are still holding their shape, 35 minutes. Remove the rhubarb with a slotted spoon and put into a bowl.
Boil the poaching liquid until reduced by two-thirds to a syrupy sauce, 810 minutes. Pour the sauce over the rhubarb. Let cool completely, then refrigerate. With time, the rhubarb will continue to stain the poaching syrup into a gorgeous pink sauce. The poached rhubarb can be kept in the refrigerator for up to a week.
For the ginger ice cream, put the milk, cream, and grated ginger into a saucepan and bring to a boil. Meanwhile, beat the egg yolks and sugar together in a large heatproof bowl. When the milk and cream begin to bubble at the sides of the pan, remove from the heat. Slowly trickle the hot liquid into the egg and sugar mixture, stirring. When fully incorporated, strain the mixture into a clean saucepan. Return to a low heat and stir constantly with a wooden spoon until the mixture thickens to a custard that lightly coats the back of the spoon.
Remove from the heat and stir in the stem ginger, if using. Let cool completely, giving the custard a stir every now and then to prevent a skin from forming. Pour into the bowl of an ice-cream maker and churn until almost firm. Transfer to a suitable container and freeze for at least 6 hours or overnight.
Take the ginger ice cream out of the freezer 510 minutes before serving to let it soften slightly. Serve neat scoops alongside the poached rhubarb and sauce.
Mixed berry tartlets with vanilla and peach cream These gorgeous tartlets are great for entertaining and they make fabulous desserts for picnics, too, although you need to take care when packing and transporting the delicate pastry sh.e.l.ls. Layer them in between sheets of wax paper and/or paper towels in a st.u.r.dy airtight container. If you like, lay out bowls of the vanilla and peach cream and the mixed berries next to the pastry sh.e.l.ls and let people a.s.semble the tarts themselves.
SERVES 6, 6, WITH EXTRA VANILLA CREAM WITH EXTRA VANILLA CREAM.
1 pound, or 1 recipe, walnut pastry (see Chapter 9) 1 pound mixed berries, such as blackberries, blueberries, wild strawberries, and raspberries (34 cups) confectioners' sugar for dusting Vanilla and peach cream: 1 cup whole milk vanilla bean, split lengthwise cup granulated sugar 2 tablespoons cornstarch 3 extra-large egg yolks 1 cup heavy cream 12 tablespoons creme de peche, to taste
Have ready six 4-inch-diameter tartlet pans with removable bases. Roll the pastry on a lightly floured surface into a thick log. Divide the log into six equal pieces. Shape each piece into a round ball, flatten it with the palm of your hand, and roll out into a thin circle. Gently press the dough into a tartlet pan and trim off the excess pastry. Repeat with the remaining dough. Put the tart sh.e.l.ls on a baking sheet and let rest in the refrigerator for about 30 minutes.
To make the vanilla cream, put the milk in a saucepan. Sc.r.a.pe the seeds from the vanilla bean and add to the milk along with the bean and 1 tablespoon of the sugar. Place the saucepan over high heat and scald the milk. Meanwhile, mix together the remaining sugar and the cornstarch in a large bowl, then beat in the egg yolks until the mixture is smooth.
When bubbles start appearing around the edge of the pan, remove from the heat and gradually trickle the hot milk into the egg mixture, stirring. When all the milk has been added, rinse out the pan. Strain the custard mixture through a fine sieve into the clean pan and return to the heat. Slowly stir over low heat for a few minutes until thickened. Pour into a large, clean bowl (for extra smoothness, strain the custard through a sieve into the bowl). Let cool, stirring occasionally to prevent a skin from forming.
Preheat the oven to 400F. Line each tartlet sh.e.l.l with foil and fill with pie weights. Place the pans on a baking sheet and bake for 1012 minutes. Remove the pie weights and foil and return to the oven to finish baking, about 5 minutes. Let cool for 10 minutes, then unmold the pastry cases and cool on a wire rack.
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