Wednesday, February 29, 2012
Monday, February 27, 2012
Going into this, I was not entirely convinced that this would be worth the extra effort, but having them fresh from the oven makes them much better, and for me the satisfaction of making something from scratch is worth the extra effort.
1 tablespoon granulated sugar
1 teaspoon salt
1 cup (2 sticks or 8 ounces) unsalted butter, cold, cut into cubes
1 large egg
2 tablespoons milk
1 large egg (for brushing the dough)
1 large egg
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon cinnamon
1/3 cup granulated sugar
1 cup powdered sugar
2 teaspoons maple syrup
2 tablespoons milk
Cinnamon for dusting
2) Brush half of the squares with beaten egg. This will act as the glue for the top layer of dough. Spoon about one tablespoon of pie filling into the center of each non-brushed dough square. Top with a piece of brushed dough and use a floured fork to crimp the sides closed. Using the tines of the fork to create vent holes in each tart.
3) Let tarts rest in the fridge for 30 minutes while the oven preheats to 350 degrees F. Bake for 20-25 minutes until golden (mine took 22 minutes).
Thursday, February 23, 2012
For the Sweet Tart Dough:
Taken from Dorie Greenspan's "Baking From my Home to Yours"
1 1/2 cup all purpose flour
1/2 powdered sugar
1/4 tsp salt
9 tbsp cold unsalted butter
1 large egg yoke
1) Put the flour, powdered sugar, and salt in a food processor and pulse until ingredients are well combined. Scatter the butter pieces over the dry ingredients and pulse until the butter is coarsely cut in. Stir the yoke and add it a little at a time, pulsing after each addition. Pulse the ingredients until the dough begins to form clumps and curds. Turn the dough out and knead the dough lightly just to ensure that all ingredients have been incorporated.
2) Butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan - save a little dough in the refrigerator to patch any cracks that may appear after the crust is baked. Press the crust in so that the edges of the pieces cling to one another, but not so hard that it will loose it's crumbly texture. Freeze the crust for at least 30 minutes.
3) Preheat oven to 375 degrees F. Butter the shiny side of a piece of tin foil and fit the foil buttered side down against the crust. Put the tart pan on a baking sheet and bake the crust for 25 minutes. Remove the foil and bake for another 5 to 8 minutes. Allow the crust to fully cool. This can be prepared a day in advance.
For the Filling:
Taken From "Chocolate Desserts by Pierre Herme"
2/3 cup Nutella
4 3/4 ounces bittersweet chocolate finely chopped
7 Tbsp unsalted butter
1 large egg at room temperature, stirred with a fork
3 large egg yolks, at room temperature, stirred with a fork
2 Tbsp sugar
1 cup hazelnuts toasted, skinned and cut into large pieces
1) preheat oven to 375 degrees F.
2) Spread nutella evenly over the bottom of the crust and set it aside. Melt the chocolate and butter in separate bowls and allow them to cool until they feel warm to the touch.
3) Using a rubber spatula stir the egg into the chocolate, stirring gently in ever-widening circles, be careful no to agitate the mixture. Slowly add in the yolks and sugar. Finally stir in the warm butter. Pour the ganache over the nutella and scatter the hazelnuts over the top.
4) Bake for 11 minutes - the center will shimmy if jiggled. Allow the tart to cool for at least 20 minutes or until room temperature
Sunday, February 19, 2012
I decided to get back into baking by turning my kitchen into a big sticky boozy mess and really think that you should too. These are delicious!!!! Particularly when left on top of a big mug of hot chocolate and left to melt.
3 1/2 envelopes unflavored gelatin
1 cup cold, baileys, divided in two
2 cups granulated sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites or reconstituted powdered egg whites
1 tablespoon vanilla extract
1) Grease a 9X13 pan and then dust with powdered sugar.
2) Mix 1/2 cup of baileys and gelatin in the bowl of an electric mixer using the whisk attachment.
3) Over low heat add remaining 1/2 cup of baileys, sugar, salt and corn syrup until the sugar has dissolved. Turn heat up to medium and let boil until the mixture reaches 240 degrees F.
4) Add the sugar mixture to the gelatin and continue to mix at medium until it begins to grow in size. While this is mixing, use a hand mixer to whisk egg whites until they form solid peaks. Add egg whites and vanilla extract to sugar mixture until well combined.
5) Pour the mixture into the prepared pan. You will likely need to grease a spatula to be able to get everything out of the bowl - it will be a very sticky mess. Dust with powdered sugar and let the marshmallows sit for 3-5 hours or overnight until firm. Remove from the pan and cut into desired size.