Daring Bakers - Crostata!

It's getting chilly in Lisbon. Autumn has been nice, sunny and warm but it's now behind us. Winter is making its way calling for a blanket. When the weather gets cold, I crave nice warm sweet consolation in fruity tarts and crumbles. A crostata di marmellata is the perfect treat with a nice cup of tea. Grazie, Simona!

The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.




Pasta frolla

1/2 c. minus 1 tablespoon [105 ml, 100 g, 3 ½ oz] superfine sugar (see Note 1) or a scant 3/4 cup [180ml, 90g, 3 oz] of powdered sugar
1 and 3/4 cup [420 ml, 235 g, 8 1/4 oz.] unbleached all-purpose flour
a pinch of salt
1 stick [8 tablespoons / 4 oz. / 115 g] cold unsalted butter, cut into small pieces
grated zest of half a lemon (you could also use vanilla sugar as an option, see Note 2)
1 large egg and 1 large egg yolk, lightly beaten in a small bowl

Making pasta frolla by hand:

Whisk together sugar, flour and salt in a bowl.
Rub or cut the butter into the flour until the mixture has the consistency of coarse crumbs. You can do this in the bowl or on your work surface, using your fingertips or an implement of choice. Make a well in the center of the mounded flour and butter mixture and pour the beaten eggs into it (reserve about a teaspoon of the egg mixture for glazing purposes later on – place in the refrigerator, covered, until ready to use).
Add the lemon zest to your flour/butter/egg mixture.
Use a fork to incorporate the liquid into the solid ingredients, and then use your fingertips.
Knead lightly just until the dough comes together into a ball.
Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least two hours. You can refrigerate the dough overnight.

If you choose to make a crostata with a jam filling, you will need:

1 and 3/4 cups [415ml, 600 gm, 21 oz] of jam or fruit preserves, whatever flavor you like (Note: I use my homemade fruit preserves, which have a low sugar content. I recommend you choose a good quality product, made with mostly fruit.)

Assembling and baking the crostata di marmellata:

Heat the oven to 375ºF [190ºC/gas mark 5].
Take the pasta frolla out of the fridge, unwrap it and cut away ¼ of the dough. Reserve this dough to make the lattice top of the crostata. Refrigerate this dough while you work on the tart base.
To help roll the crostata dough, keep the dough on top of the plastic wrap that you had it wrapped in. This can help rolling the dough and can also help when transferring the dough to your pan. You can also use parchment paper for this. However, you can also roll the dough directly on a work surface if you prefer. Trim the excess dough hanging over the edges of the pan. Press the remaining dough around the border into the sides of the pan making sure the border is an even thickness all the way around.
Prick the bottom of the dough with a fork in several places. Take out of the fridge the reserved pasta frolla you had cut away earlier. Roll it with your pin and cut into strips or use cookie cutters to make small shapes (this is not traditional, but it looks cute); or roll with your hands into ropes.
Lightly dust the top of the dough and your work surface (if you’re rolling directly on a work surface) with flour. Keep some flour handy to dust the dough as you go along.
If the dough is very firm, start by pressing the dough with the rolling pin from the middle to each end, moving the rolling pin by a pin's width each time; turn the dough 180 degrees and repeat; when it softens, start rolling.
Roll the dough into a circle about 1/8th inch (3 mm) thick.
If you used the plastic wrap or parchment paper as rolling surface, flip dough over the pan, centering it, and delicately press it all around so the corners are well covered. Peel away the plastic wrap.
Spread the jam or fruit preserves evenly over the bottom of the crostata. Use the prepared strips or rolls of dough to make a lattice over the surface, or decorate with the cut shapes.
Brush the border and strips of dough with the reserved beaten eggs. You can add a drop or two of water to the beaten eggs if you don’t have enough liquid.
Put the tart in the oven and bake for 25 minutes.
After 25 minutes, check the tart and continue baking until the tart is of a nice golden hue.
When done, remove the tart from the oven and let cool. If you have used a tart pan with a removable bottom, then release the tart base from the fluted tart ring. Make sure the tart is completely cool before slicing and serving.

My thoughts on the challenge:
- I used version 1 of pasta frolla. Made it by hand, no troubles to report. Worked really well. By mistake I've used self rising flour and it got a little puffed but no problem really.
- My filling is homemade vanilla apple compote.

DB#32 or Bakewell Tart... errr Pudding!

It's Saturday, and I haven't been home for a while, so today I'll keep it sweet and short: sweet because that's what a Bakewell Pudding is, and short because you don't need a large slice to feel that you've reached heaven. Yes, it's that good!

The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.



Bakewell Tart with Vanilla Plum Jam
Inspirations and References: Allan Davidson, Tamasin Day Lewis, Anton Edelmann, Jane Grigson, Nigella Lawson and Jamie Oliver

Sweet shortcrust pastry
Prep time: 15-20 minutes
Resting time: 30 minutes (minimum)
Equipment needed: bowls, box grater, cling film

225g (8oz) all purpose flour
30g (1oz) sugar
2.5ml (½ tsp) salt
110g (4oz) unsalted butter, cold (frozen is better)
2 (2) egg yolks
2.5ml (½ tsp) almond extract (optional)
15-30ml (1-2 Tbsp) cold water

Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.

Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.

Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes.

Frangipane
Prep time: 10-15 minutes
Equipment needed: bowls, hand mixer, rubber spatula

125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar
3 (3) eggs
2.5ml (½ tsp) almond extract
125g (4.5oz) ground almonds
30g (1oz) all purpose flour

Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.

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My vanilla plum jam
(Eat immediately / keep in the fridge)

750g red plums, cut into large chunks, peel on but stoned
125g granulated sugar
half a vanilla bean, seeds scraped + bean

Put the fruit and the sugar with the vanilla seeds and bean in a pan. Place the pan over a low to medium heat. Stir occasionally for 15-20 minutes, until syrupy. Remove from the heat, allow to slightly cool. (Wash and dry the bean to further use)

~~~~~~~~~~~~~~~~~~


Assembling the tart
Place the chilled dough disc on a lightly floured surface. If it's overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes.

Preheat oven to 200ºC/400ºF.

Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking.

The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.

When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.

My thoughts on the challenge:
~ I've kept my eye on this Bakewell tart for a while, and I'm really glad Jasmine and Annemarie chose this for June's challenge.
~ My idea for the jam had to do with the fruit I had and the reddish layer I had in mind to cheer up the crust and the frangipane. The recipe for the jam is my usual one with little sugar but it won't keep for a long time.
~ As usual, I've used half the crust and 2/3 of the frangipane - yes, I'm that complicated!
~ No problem with any of the components - all done without any mess.
~ I'll definitely be doing this again with other fruit jams.

French mood

Sometimes an accident is a good thing, even when it means a burning dish. Anyone who cooks regularly knows how things can get out of control in the kitchen, and how sometimes you have to find a way to still manage something for dinner despite overcooked / burned pots. When sisters Tatin came up with their signature dish, an upside-down tart was rather unusual. Originally made of caramelized apples, Tarte Tatin became a classic with many versions, some of them savoury. To keep me into French mood, I made a shallot tart tatin. Voilá!



French Shallot Tart Tatin
Adapted from Delicious Magazine, February 2009

Serves 6

For the pastry:
125 grs plain flour
60 grs unsalted butter, chopped and cold
3 tsp wholegrain mustard
1 large egg yolk

For the "topping":
750 grs small medium shallots (about 12-16), unpeeled
125 grs plain flour
50 grs unsalted butter
2 Tbsp olive oil
4 Tbsp brown sugar
3 Tbsp balsamic vinegar
2 Tbsp fresh thyme leaves

The pastry can be done by hand or using a food processor. (I've done mine by hand, and it was easy) Sift the flour with a good pinch of salt, and mix in the mustard with a fork. Rub the chopped butter with your fingertips, until combined and resembling coarse breadcrumbs. Make a well in the centre. Use a knife to mix in the egg yolk until it comes together. Add 2 or 3 Tbsp ice water if it seems too dry. Without kneading, use your hands to press the dough together into a round disc. Cover with cling film and refrigerate for half an hour.

Boil the shallots in salted water for 5 minutes, to make them easier to peel. Drain and cool, then peel the shallots (leave the root ends). Melt butter and oil in a large skillet over medium heat. Add the shallots and cook for 15 minutes or until starting to soft. Mix in the sugar, vinegar and 3 Tbps of water, and stir. Cook over low heat until the liquid has reduced and has become syrupy (about 15 minutes), turning the shallots occasionally.

Preheat the oven to 200°C (400°F). Grease a shallow tin (about 20 cm round) with butter. Place the shallots and any remaining liquid in the tin. Roll out the pastry between 2 sheets of parchment paper to a circle slightly larger than the tin. Top with the pastry round, tucking edges into pan. Bake for 20-25 minutes until the pastry is golden.

Remove from the oven. Keep in the tin for 5 minutes on a wire rack. Carefully invert onto a serving plate. Sprinkle with thyme leaves. Serve while warm.

Figs & Friends

Figs. Purple figs have to be the most sensual fruit on Earth! Either because the colour is outstanding or just because the flavour is unique... I love figs. But it's not the first time I tell how much I love those little sweet, juicy things that melt in your mouth with an explosion of sweetness and texture! If you'd like to check my fig addiction, have a look at a previous Fig Salad. This summer was particularly kind with figs. My vacations in Algarve were loaded with these wonders: I've made fig compote, a fig tart and pan-fried figs with Greek Yogurt. Heaven on Earth!

My good friend Clumbsy Cookie started an amazing fig week with a lot of fig fun. Head over there if you need some inspiration or just to drool over the awesome fig recipes.



Fig Tart

Serves 4

6-8 fresh figs
2 Tbsp caster sugar, extra to dust
1 tsp lemon zest
1 egg
2 Tbsp milk
danish pastry (or puff pastry dough)
honey (optional)

On a lightly floured surface, roll the Danish Dough into a 20 x 20cm rectangle, 1/2cm thick. Place the dough on the baking sheet. Slice the figs crosswise into thin slices. Arrange the figs on the bottom of the dough, leaving 2 cms of dough left outside. Fold up to create a trim. Beat the egg with the sugar, lemon zest and milk. Pour over the fruit, carefully not to disturb the sliced figs. Sprinkle both the dough and the fruit with extra sugar. Bake for 40-45 minutes in a 200ºC (400ºF) oven or until golden brown. Remove from the oven and transfer to a wire rack. Drizzle lightly with honey and serve.



Pan-fried figs with Greek Yoghurt

Serves 2

2 Tbsp honey
6 ripe purple figs
1 Tbsp butter
1 Tbsp caster sugar
200 grs Greek Yoghurt

Cut the figs in half and sprinkle the cut-sides with sugar. Melt the butter in a small saucepan, and sautee the figs for a minute, cut-side down. Combine the yogurt and honey, stirring well. Divide the figs in 2 bowls. Add a dollop of yoghurt on top of each, and serve.

HHDD#18 or The Hidden Chocolate Tart

I never miss a chance to say how less I care about chocolate - some people are weird in a weird way! It's not that I dislike, I just don't love it. But that has never prevented me from using chocolate. In fact, I was most thrilled when the Hay Hay, it's Donna Hay theme was announced at the brilliant Marita Says: Coconut Chocolate Tarts!

My idea from the beginning was to "hide" the chocolate and give it a twist with white chocolate and blackberries. Chocolate lovers will certainly roll their eyes - white chocolate is not exactly chocolate and in case I need some glasses (or to check my english) those are raspberries! No blackberries available anywhere when you need them. And as far as I'm concerned, white chocolate does apply as chocolate. But, no worries, I wouldn't leave dark chocolate out of this equation! Seek and you shall find!



Hidden Chocolate Coconut Tarts

Makes 8


For the shell:
2 egg whites
1/2 cup white sugar
2 cups dessicated coconut

For the filling:
1 and 1/4 cups cream
50 grs dark chocolate (70% cocoa), chopped
200 grs good quality white chocolate, chopped

To assemble:
Raspberries
Icing Sugar, to sprinkle


Preheat your oven to 180C (350F).

Mix the egg whites, coconut and sugar well. Scoop the mixture into muffin tins (I used paper cupcake forms) and with wetted hands (works best this way) press it out to create a base and sides for a cup. Put into the oven at bake for about 8-10 minutes (mine took about 9), or until it begins to lightly brown. Remove from the oven and let cool for one minute.

While this is happening, heat 1/4 cup of cream in a saucepan until almost boiling. Remove from heat and throw in the chopped chocolate. Stir until the chocolate has melted into the cream and you have a decadent and rich looking chocolate liquid. Do the same in another saucepan with the remaining cream and the white chocolate.

Spoon the dark chocolate mixture in the cups (divide equally to create a thin layer on the bottom). Allow to cool for 5 minutes. Carefully, fill each cup with the white chocolate mixture. Put the cups on a plate or tray in the freezer and leave it for 10 minutes or until set. (Best overnight)

To assemble, place 2 or 3 raspberries on top of each tart. Dust with a little icing sugar.

Original recipe can be found here.



My notes:

The shells are very fragile. Thanks to Bordeaux's suggestion, I used paper cupcake forms. So glad I did!! When I tried to remove the paper after an hour in the fridge, the tart shells cracked. I serve those in a bowl with raspberries and Valrhona dark chocolate sticks.

The remaining tarts that "survive" to see the light of the day after were perfect! The paper was very easy to remove - I'd suggest baking the day before and cool overnight.

Check the great roundup at Marita Says and vote for your favourite.

DB#15 or Some Things are not for Granted

I was born in a land where lemon trees grow on their own. Everybody there has a relative, a friend or a neighbor with a lemon tree in the backyard. My parents have a beautiful exemplar that every year gives us tons of sweet bright yellow lemons. They still live in sunny Alentejo (in south Portugal), I live in Lisbon (centre) and my brother moved to the north of the country a while back. Last month, we were chatting on the phone and he said in a shocked tone: you'll never believe what I bought today... Oh well, try me, I said. A lemon - he almost shouted. I bought a lemon! At the time, I laughed out loud but now thinking about it, I don't remember buying lemons myself - I always get them from my parents and keep them through out the year.

Two months ago, I read about the Daring Bakers and couldn't resist to such a funny concept - one single recipe, many bakers, so different results. Yes, I joined the group. Why? Because I want to learn. And I want to be challenged - I want to be taken from my comfort zone! And I would be lying if I didn't say I've joined for the fun - hell yes, girls (and a few talented gentlemen) just want to have fun!

Overly excited about the stunning (and difficult) Yule Log baked for Christmas by the DBs, I was looking forward to my first challenge. I couldn't stop thinking of what recipe our hostess Jen, from The Canadian Baker, would choose. When I read Lemon Meringue Pie, I immediately thought: Piece of cake! Having tons of lemons to use when they're in season, I've made more Lemon Curd jars in my lifetime then I remember and baked LMP at least a few dozen times. In fact, I had just baked a LMP for new year eve when I read about Daring Bakers January challenge. The recipe was quite different from the ones I tried over the years - Alice Waters' recipe being my all time favourite - and when fellow DB reported runny fillings and a few difficulties about the crust and the meringue, I was a little worried but still pretty confident. I did my homework, took notes about hints given by experienced DBs, checked a few measurement conversions to my metric minded self and got to work.



Lemon Meringue Pie
from "Wanda's Pie in the Sky" by Wanda Beaver
Daring Bakers Challenge #15: January 2008

Lemon Meringue Pie
Makes one 10-inch (25 cm) pie or 6 tartlets

For the Crust:
175 grs - 3/4 cup (180 mL) cold butter; cut into ½-inch (1.2 cm) pieces
250 grs - 2 cups (475 mL) all-purpose flour
50 grs - 1/4 cup (60 mL) granulated sugar
1/4 tsp (1.2 mL) salt
1/3 cup (80 mL) ice water

For the Filling:
2 cups (475 mL) water
200 grs - 1 cup (240 mL) granulated sugar
60 grs - 1/2 cup (120 mL) cornstarch
5 egg yolks, beaten
60 grs - 1/4 cup (60 mL) butter
3/4 cup (180 mL) fresh lemon juice
1 tbsp (15 mL) lemon zest
1 tsp (5 mL) vanilla extract

For the Meringue:
5 egg whites, room temperature
1/2 tsp (2.5 mL) cream of tartar
1/4 tsp (1.2 mL) salt
1/2 tsp (2.5 mL) vanilla extract
150 grs - 3/4 cup (180 mL) granulated sugar

To Make the Crust:
Make sure all ingredients are as cold as possible. Using a food processor or pastry cutter and a large bowl, combine the butter, flour, sugar and salt.Process or cut in until the mixture resembles coarse meal and begins to clump together. Sprinkle with water, let rest 30 seconds and then either process very briefly or cut in with about 15 strokes of the pastry cutter, just until the dough begins to stick together and come away from the sides of the bowl. Turn onto a lightly floured work surface and press together to form a disk. Wrap in plastic and chill for at least 20 minutes.

Allow the dough to warm slightly to room temperature if it is too hard to roll. On a lightly floured board (or countertop) roll the disk to a thickness of 1/8 inch (.3 cm). Cut a circle about 2 inches (5 cm) larger than the pie plate and transfer the pastry into the plate by folding it in half or by rolling it onto the rolling pin. Turn the pastry under, leaving an edge that hangs over the plate about 1/2 inch (1.2 cm). Flute decoratively. Chill for 30 minutes.

Preheat oven to 350ºF (180ºC). Line the crust with foil and fill with metal pie weights or dried beans. Bake for 20 to 25 minutes. Carefully remove the foil and continue baking for 10 to 15 minutes, until golden. Cool completely before filling.

To Make the Filling:
Bring the water to a boil in a large, heavy saucepan. Remove from the heat and let rest 5 minutes. Whisk the sugar and cornstarch together. Add the mixture gradually to the hot water, whisking until completely incorporated. Return to the heat and cook over medium heat, whisking constantly until the mixture comes to a boil. The mixture will be very thick. Add about 1 cup (240 mL) of the hot mixture to the beaten egg yolks, whisking until smooth. Whisking vigorously, add the warmed yolks to the pot and continue cooking, stirring constantly, until mixture comes to a boil. Remove from the heat and stir in butter until incorporated. Add the lemon juice, zest and vanilla, stirring until combined. Pour into the prepared crust. Cover with plastic wrap to prevent a skin from forming on the surface, and cool to room temperature.

To Make the Meringue:
Preheat the oven to 375ºF (190ºC). Using an electric mixer beat the egg whites with the cream of tartar, salt and vanilla extract until soft peaks form. Add the sugar gradually, beating until it forms stiff, glossy peaks. Pile onto the cooled pie, bringing the meringue all the way over to the edge of the crust to seal it completely. Bake for 15 to 20 minutes, or until golden. Cool on a rack. Serve within 6 hours to avoid a soggy crust.

And now you ask: was it runny?



Unfortunately yes, as you can see, but I may have an explanation.

My thoughts on the challenge:
- The crust is great! It's crunchy, tasty and very easy to work. I used a food processor to mix ingredients, careful not to over work it - when rolling out the dough it was just perfect. I'll use it in the future for other pies as well, as it's much simpler to make then my usual recipe.
- The reason why the filling was a bit runny is probably because I undercooked it. After reading a lot about cornstarch thickening point and how overcook it would reverse that ability, I think I was too careful not allowing the cornstarch mixture to boil - it probably needed a little more heat... Lesson here: do not try too hard and trust your culinary instincts!!
- The meringue was a nice surprise. I used medium eggs (the recipe doesn't provide any orientation about size) and the same quantity of vinegar instead of cream of tartar (which I couldn't find). It was a nice meringue, with the right sweetness for my taste.
- My overall feeling is that this recipe gives a tangy filling, the meringue is very nice (not too sweet) and the short-crust makes a perfect bottom for the pie.

Will I try this recipe again? Yes, because I'm stubborn! I need to understand what I've done wrong. (Will post the update asap) Would I recommend it? It's a fine recipe once the little details come together. I wouldn't recommend it above Alice Waters, The Art of Simple Food lemon curd recipe but as said the crust and the meringue worked fine for me.

I'm a Daring Baker. A Daring Baker!! Hoo-ray!

For the love of Tart

Did I tell you how colour plays an important role in my life? I'm often reluctant in buying books with bad covers or bad designs - it's against my nature. Sometimes I really want a book but can only find an edition that makes me tremble when I look at it... oh pain! Ok, I admit I need the smell of printed paper, I need good typographic choices, I need good images to fully enjoy a book. I need "pretty" books. Of course I had big disappointments when buying books only based on a great cover... Being "pretty" doesn't make a good book but having a bad presentation sure hurts a good one. That said, you can see why I fell in love with red onions: they're pretty!



Red Onion and Mushroom Tart

2 large red onions
1 Tbsp olive oil
150 grs fresh mushrooms
1 Tbsp balsamic vinegar
1 Tbsp muscavado sugar
1 goat's cheese (about 125 grs)
4-5 fresh basil leaves
1 sheet ready rolled puff pastry

Halve the onions, then cut into thin wedges. Place in a pan with olive oil. Cook for 3 minutes, add sugar and vinegar, stirring until they get caramelized. Add mushrooms and cook gently for another 5 minutes. Season to taste.
Blind bake the pastry at 180º C oven for 8 minutes or until pastry starts to golden. Remove from oven, slice 3/4 of the goat's cheese and spread over the pastry. Pour onion and mushroom mixture and bake for extra 5 minutes or until crisp and golden. Again, remove from oven, allow to cool onto a wire rack for a while. Top with remaining goat’s cheese, crumbled and basil leaves, chopped.

Serve with green salad of rocket and lettuce leaves, red onion and balsamic dressing.



I didn't exactly followed a specific recipe to this tart, my inspiration was Joey's Tatin Tarts. As usual, I couldn't stick (not even slightly) to the original - I'll have to try those lovely little things someday!