2019-07-01_Bake_from_Scratch

61 bake from scratch

FRUIT TARTLETS

Makes 12 tarts

Inverting the muffi n pan to bake this tart dough on

the outside of the muffi n cups gives the golden shells

defi ned shape and fl aky texture. Top your tartlets

with whichever berries or sliced fruit you like.

Tart Dough (recipe follows)

Pastry Cream (recipe follows)

4 cups (about 560 grams) assorted fresh

berries (such as blackberries, blueberries,

and raspberries)

½ cup (160 grams) apricot preserves

1 tablespoon (15 grams) water

1. Preheat oven to 350°F (180°C). Invert a
   12-cup muffi n pan.


2. On a lightly fl oured surface, roll Tart Dough
   to ⅛-inch thickness. Using a 3¾- to 4-inch
   fl uted round cutter*, cut 12 rounds (about
   16 grams each), rerolling scraps as necessary.
   Drape 1 round onto bottom of each muffi n cup.
   Prick each several times with a fork.


3. Bake until crusts are golden brown, 15 to
   18 minutes. Let cool on pan for 10 minutes.
   Remove from pan, and let cool completely on
   a wire rack.
   4. Pipe about ¼ cup (85 grams) Pastry Cream
   into each prepared tart shell. Top with desired
   berries.
   5. In a small microwave-safe bowl, heat
   preserves and 1 tablespoon (15 grams) water
   just until bubbly; stir until combined. Strain
   mixture through a medium-mesh strainer.
   Carefully brush preserves mixture onto fruit.
   Serve immediately.

*Fluted pastry cutters will work fi ne, but we chose

to cut our pastry with an inverted 3⅞-inch fl uted

tart pan for a prettier scallop design.

TART DOUGH

Makes dough for 12 tarts

½ cup (113 grams) cold unsalted butter*

1⅓ cups all-purpose fl our (167 grams)

1 tablespoon (12 grams) granulated sugar

1 teaspoon (3 grams) kosher salt

1½ tablespoons (22.5 grams) whole milk

1 large egg yolk (19 grams)

1. Cut butter into ¼-inch cubes. Freeze until
   fi rm, about 10 minutes.


2. In the bowl of a stand mixer fi tted with the
   paddle attachment, stir together fl our, sugar,

and salt by hand. Add frozen butter, and beat

at low speed until butter is broken into small

pieces, about 1½ minutes. (If any large pieces

of butter remain, squeeze between fi ngers to

break up.)

3. In a 1-cup liquid measuring cup, whisk
   together milk and egg yolk. With mixer on
   lowest speed, add milk mixture to fl our mixture,
   beating just until moist clumps form. Transfer
   mixture to a large piece of plastic wrap. Using
   your hands, bring mixture together to form a
   cohesive dough. (It is fi ne if there are visible
   pieces of butter—they help create a fl akier
   crust.) Shape dough into a disk, and wrap in
   plastic wrap. Refrigerate for at least 1 hour or
   overnight. (Dough can be made ahead and
   refrigerated for up to 3 days or frozen for up to
   1 month.)

*We used Président.

PASTRY CREAM

Makes about 3 cups

3 cups (720 grams) whole milk

1 cup (200 grams) granulated sugar, divided

1 teaspoon (6 grams) vanilla bean paste

8 large egg yolks (149 grams)

¼ cup plus 3 tablespoons (56 grams)

cornstarch

¼ teaspoon kosher salt

¼ cup (57 grams) unsalted butter, softened

1. In a large saucepan, whisk together milk,
   ½ cup (100 grams) sugar, and vanilla bean
   paste. Heat over medium heat until steaming.


2. In a large bowl, whisk together egg yolks,
   cornstarch, salt, and remaining ½ cup
   (100 grams) sugar. Gradually add warm
   milk mixture to egg yolk mixture, whisking
   constantly. Pour mixture back into saucepan,
   and cook over medium heat, whisking