Tarte Normande

8 Servings

Ingredients:

For the tart dough:
6 TBS unsalted butter, cubed, at room temperature
1/4 cup sugar
1 large egg yolk
1 cup flour
1/8 tsp salt

For the filling:
4 medium apples, about 1 1/2 lbs
2 large eggs
1/2 cup granulated sugar, plus 2 TBS granulated or raw can sugar, for finishing there tart
3/4 tsp vanilla extract
pinch of salt
1 cup heavy cream
2 1/2 TBS calvados

Directions:
Make the tart dough by mixing the butter and sugar together in a stand mixer fitted with the paddle attachment on low-to-medium speed, until combined, about 1 minute (but do not whip). Add the egg yolk and mix on low speed for 30 seconds. Mix in the flow and salt on low speed, until the dough comes together. If necessary, add a sprinkle of water if the dough feels too dry. Don't over mix it (you can stop the mixer before the dough is done and mix it by hand, to avoid overtaxing).

Shape the dough into a disk and place in the center of a 9-inch removable bottom tart pan. Use the heel of your hand, and fingers, to press the dough across the bottom and up the sides of the pan, getting it as even as possible. Refrigerate or freeze the dough until ready to use.

To bake the tart, preheat the oven to 350º. Peel and core the apples, and cut them in eighths. Place the slices in concentric circles in the unbaked tart shell.

In a bowl, whisk together the eggs and 1/2 cup sugar, along with the vanilla extract and salt. Whisk in the heavy cream and calvados, until the mixture is smooth.

Pour the filling over the apples in the tart dough. Sprinkle the top with 2 TBS of sugar and bake the tart until deep golden brown on top, about 45 to 50 minutes (I usually cook over an hour). Remove from oven and let cool on a wire rack.

Serving:
Serve the tart warm or at room temperature. Normally tarts like this are served on their own. It is best enjoyed the day it's made. It can be kept up to 3 days but does not improve.

Notes:
You can substitute the Calvados with another apple brandy. You can use brandy, Cognac, or dark rum. If avoiding alcohol, omit the brandy and double the vanilla extract, although the tart gets its name, and flavor, from the brandy, so the tart will be different.

Source: David Lebovitz

Quiche

Ingredients:
1 uncooked pie dough
1 TBS unsalted butter
2 cups diced yellow onion
6 large eggs
3/4 cup heavy cream
salami
ham
1 cup shredded Parmigiano-Reggiano
Salt
Pepper

Directions: Preheat oven to 375º. Lightly flour a rolling pin and roll out dough to a 12-inch round. Place in a 9-inch pie plate, or tarte tin. Place parchment paper with weights or dry beans (or just fork it). Bake until edge is dry and light golden, about 20 minutes.



Meanwhile, in a large skillet, melt butter over medium-high. Add diced onions, season with salt and pepper, and cook until light golden, 8-10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, bacon, and cheese and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40-45 minutes. Serve warm or at room temperature. To reheat, place in a 325º oven, cover with foil, and cook for 15 minutes or until warmed.

Flaky Pastry Mix

Makes 6 crusts

Ingredients:
6 cups flour
2 cups shortening
1 cup unsalted butter
1 tsp salt
1 cup buttermilk
1 TBS oil
1 TBS vinegar

Directions: Mix buttermilk, oil, and vinegar in a small bowl and set aside. Mix shortening, butter, flour and salt into mixing bowl. Using a pastry blender or 2 knives, cut mixture until it resembles coarse crumbs. (process butter in shredder). After shortening is cut evenly into flour mixture, add buttermilk mixture. Toss lightly and add as little as possible to moisten the mixture. (Do not use stirring motion as shortening will melt, causing tough pastry). Add liquid until dough is just moist enough to form a ball when lightly pressed together.

Notes: Shred butter, and use only butter, not shortening. I haven't tried butter only yet, but I watched this made, and I don't see why not. It seems it would be similar to the Martha Stewart pâte brisée but way more butter, and this recipe is VERY flakey.

Source: Carlene Decker

Upside Down Apple Pie

Ingredients:

Glaze:
1 TBS butter
1/2 cup pecan/walnut halves
1/3 cup firmly packed brown sugar

Pastry for 9" two-crust pie

Filling:
6 cups sliced, peeled apples
3/4 cup sugar
2 TBS flour
1/4 tsp salt
2 TBS lemon juice
2 TBS butter

Directions:

Line 9" pie pan with 13" circle of foil; do not trim excess foil. Spread butter over foil in bottom and up sides of pan. Place pecan halves rounded-sides-down in bottom of prepared pan. Sprinkle brown sugar over pecans. Heat oven to 450º. Prepare desired pastry for two-crust pie. Gently ease pastry into prepared pan over pecan-brown sugar mix. In large bowl, combine apples, sugar, flour, salt and lemon juice; mix lightly. Spoon into pastry-lined pan; dot with butter. Top with remaining pastry; fold edge of top pastry under bottom pastry. Seal edges together securely; cut slits in several places. Fold excess foil loosely over edge of pastry to prevent excessive browning. Bake at 450º for 10 minutes. Reduce oven temperature to 375º. Continue baking for 30-40 minutes or until apples are tender and crust is golden brown. (Place pan on foil or cookie sheet during baking to guard against spillage). Cool pie upright in pan for 5 minutes; invert onto serving plate. Cool at least 1 hour before serving. Serve warm.

Source: Carlene Decker

Pumpkin Cheesecake Pie with Streusel

Ingredients:
1 -8 ounce package cream cheese, softened
1/4 cup granulated sugar
1/2 tsp vanilla
1 egg
1 and 1/4 cups canned pumpkin
1 cup half and half
1/2 cup brown sugar
2 eggs
2 tsp pumpkin pie spice
1/2 tsp salt
3 TBS brown sugar
3 TBS flour
2 TBS butter
3/4 cup chopped pecans
1 deep dish pie crust

Directions: Using your pie crust dough, line a 9.5 inch deep dish pie plate. Set aside. Preheat oven to 350º. Beat cream cheese in a medium bowl until it is fluffy. With the mixer on medium speed, beat in the granulated sugar, vanilla and 1 egg. Place in the fridge to chill for 30 minutes.

In a separate bowl, stir together the pumpkin, half and half, 1/2 cup  brown sugar, 2 eggs, pumpkin pie spice and salt. Spread the cream cheese mixture on the bottom of the pie crust and carefully pour the pumpkin mixture on top.

Bake in the preheated oven, loosely covered with foil, for 30 minutes or until the center is just set. Meanwhile, stir together the 3 TBS of brown sugar and flour. Cut in cold butter until crumbly. Stir in pecans. When the pie is just set, gently sprinkle on the pecan streusel and bake for another 10-15 minutes or until slightly brown. Remove from oven and cool on wire rack. Chill before serving.

Source: Chocolate with Grace

Chicago's Best Chicken Pot Pie

Ingredients:
oil
chicken, chopped
onion, diced
mushrooms, sliced or chopped
carrots
celery
white wine
heavy cream
peas
puff pastry



Directions: Heat oil on pan and add chicken, onions, and mushrooms. Then add carrots and celery. Deglaze with white wine. Chicken isn't cooked through yet. Once chicken is cooked, add heavy cream. Add peas. Let simmer down. Pour in oven safe bowl and top it with puff pastry and cook in oven.

Source: Johnny O'Hagan's

Chicken Pot Pie

Ingredients:
1 chicken breast cooked and shredded
2 carrots, sliced
3 ribs celery, sliced
1 cup frozen peas
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery seed
Thyme
1/3 cup butter
1 3/4 cup chicken broth
1/3 cup flour
2/3 cup milk
2 -9 inch unbaked pie crusts

Directions:  Heat oven to 425º. Melt butter in a large saucepan and sauté celery, carrots, and onions. When veggies are close to being soft add in frozen peas and cook until veggies are soft and onion is translucent. Add flour to coat vegetables. Add broth and milk a little at a time. Add salt, pepper, celery seed, and thyme. Stir and simmer over low heat until thickened.

In a deep dish pie pan, lay out one pie crust and add chicken. Pour vegetable mixture over the chicken. Place second pie crust over the pie and seal. Cut slits in the crust to vent. Bake 25-30 minutes or until golden.

Source: Stephanie Westwood

Pear Galette

Serves 8Watch Video

Ingredients

All-purpose flour, for work surface
1/2 recipe Pate Brisee
1 tablespoon cornstarch
1/4 cup granulated sugar
Pinch of salt
4 large ripe pears, cut into 1/2-inch pieces (about 3 1/2 pounds) 1 tablespoon unsalted butter, cut into small pieces
1 large egg
Sanding sugar, for sprinkling
1 tablespoon unsalted butter, cut into small pieces
3 tablespoons apricot jam


Directions

1. Line a baking sheet with parchment paper or a nonstick baking mat.

2. Sprinkle work surface with flour. Roll out dough to a 14-inch round, about 1/4-inch thick. Transfer dough to prepared baking sheet and refrigerate until ready to use, up to 1 hour.

3. In a small bowl, mix together cornstarch, sugar and salt. In a large bowl gently toss together pears and cornstarch mixture until evenly coated. Mound pear mixture on top of dough, leaving a 4-inch border all the way around. Fold dough over pear mixture, overlapping where necessary and gently pressing to adhere the folds. Transfer galette to refrigerator and let chill, 20 to 30 minutes.

4. Meanwhile, preheat oven to 400 degrees. In a small bowl, beat egg. Brush edges of dough with egg, and sprinkle edges with sanding sugar. Dot top of galette with butter. Transfer to oven and bake until crust is golden brown and juices are bubbling, about 1 hour.

5. Meanwhile, place apricot jam in a small saucepan over medium heat. Cook until heated through; strain through a mesh sieve set over a bowl. Remove baking sheet from oven and transfer to a wire rack; brush heated jam over pears. Let cool briefly before serving warm or at room temperature.

Source: Martha Stewart

Pâte Brisée

Makes two 8- to 10-inch single-crust pies or one 8- to 10-inch double-crust pie

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut in pieces
1/4 to 1/2 cup ice water

Directions

1.Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.

2.Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.

Source: Martha Stewart