Louisiana_Cookin_-_November_-_December_2019

form around edges of pan. (Do not
boil.) Remove from heat; let steep for
30 minutes.

2. In a medium bowl, whisk together
   egg yolks, egg, ½ cup sugar, and
   salt. Whisk egg mixture into cream
   mixture until smooth. Strain mixture
   through a fi ne-mesh sieve into a
   liquid-measuring cup.


3. Preheat oven to 300°.


4. Place baking sheet with cooled
   Pâte Sablée in oven; pour fi lling into
   prepared shells.


5. Bake until fi lling is set around
   edges but still slightly jiggly in center
   and an instant-read thermometer
   inserted in center registers 170° to
   175°, 20 to 25 minutes. Remove from
   baking sheet, and let cool completely
   on a wire rack.


6. Sprinkle tarts with remaining
   3 tablespoons sugar. Using a kitchen
   torch, caramelize sugar by slowly
   moving back and forth over top of
   tarts. Serve immediately.

Note: If making ahead, cover and
refrigerate after cooling to room
temperature. Before topping with sugar
to serve, remove any moisture that may
have formed on top of custard.

PÂT E SABLÉE
MAKES 9 (4-INCH) CRUSTS

1 cup unsalted butter, softened
⅔ cup confectioners’ sugar
1 teaspoon kosher salt
2 large egg yolks
3 cups pastry fl our

1. In a large bowl, beat butter with a
   mixer at medium speed until smooth,
   about 1 minute. Add confectioners’
   sugar and salt, and beat until smooth,
   about 1 minute. Add egg yolks, and
   beat until combined, about 1 minute.
   Add fl our in two additions, beating
   just until combined. Turn out dough
   onto a lightly fl oured surface, and
   gently knead 3 to 4 times. Shape
   dough into a disk, and wrap in plastic
   wrap. Refrigerate for 1 hour.


2. Preheat oven to 325°.


3. On a lightly fl oured surface, roll
   dough to 3⁄16-inch thickness. Using a
   5-inch round cutter, cut dough into
   9 rounds, rerolling scraps as necessary.
   Transfer dough to 9 (4-inch) round
   tart pans, gently pressing into bottom

and up sides. Trim excess dough, if

necessary. Freeze until hardened,

about 10 minutes.

4. Prick bottom of tarts with a fork.
   Place on a rimmed baking sheet. Top
   tarts with pieces of parchment paper,
   letting excess extend over edges of
   pans. Add pie weights.


5. Bake until edges look dry, about
   15 minutes. Carefully remove paper
   and weights. Bake until crust is dry,
   about 10 minutes more. Let cool
   completely on baking sheet.

GÂTEAU DE SIROP

MAKES 1 (8-INCH) CAKE

(photo on page 65)

The gâteau de sirop, or syrup cake, is

a classic Cajun dessert. Orange in the

cake and the buttercream gives this

recipe a delightful citrus fl avor.

1 cup fi rmly packed dark brown

sugar

1 cup cane syrup

¾ cup unsalted butter, melted

3 large eggs

2 tablespoons vanilla extract

1 tablespoon orange zest

2½ cups all-purpose fl our

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground cloves

¼ teaspoon kosher salt

½ cup whole buttermilk

½ cup boiling water

Orange Buttercream (recipe follows)

Garnish: fresh sage, fresh rosemary,

orange slices

1. Preheat oven to 350°. Spray
   2 (8-inch) round cake pans with
   cooking spray. Line bottom of pans
   with parchment paper.


2. In a large bowl, stir together
   brown sugar, cane syrup, and
   melted butter. Add
   eggs, vanilla, and
   orange zest, stirring
   until well combined.


3. In a medium
   bowl, whisk together
   fl our, baking powder,
   cinnamon, ginger,
   cloves, and salt.

Gradually add fl our mixture to sugar

mixture alternately with buttermilk,

beginning and ending with fl our

mixture, stirring just until combined

after each addition. Carefully whisk

in ½ cup boiling water. Divide batter

between prepared pans.

4. Bake until a wooden pick inserted
   in center comes out clean, 30 to
   35 minutes. Let cool in pans for
   15 minutes. Remove from pans, and
   let cool completely on wire racks.
   Spread Orange Buttercream between
   layers and on top and sides of cake.
   Refrigerate until ready to serve.
   Garnish with sage, rosemary, and
   orange, if desired.

ORANGE BUTTERCREAM

MAKES ABOUT 6 CUPS

1½ cups unsalted butter, softened

1½ teaspoons orange zest

¼ teaspoon kosher salt

9 cups confectioners’ sugar

¼ cup fresh orange juice

2 tablespoons whole milk, room

temperature

1. In a large bowl, beat butter,
   orange zest, and salt with a mixer
   at low speed until smooth. Add
   confectioners’ sugar, 1 cup at a time,
   alternately with orange juice and
   milk, 1 tablespoon at a time, beating
   until smooth. Increase mixer speed
   to medium, and beat until smooth
   and fl uff y, 2 to 3 minutes. Use
   immediately.