Strawberry And Raspberry Tart With Meyer Lemon Pastry Cream Recipes

Steps:

• Bring water and granulated sugar to a simmer in a medium saucepan over medium heat. Cook, stirring, until sugar dissolves, about 5 minutes.
• Cut out a circle of parchment the size of the saucepan. Add lemons, and cover with parchment. Simmer gently until lemons are soft and translucent, about 1 1/2 hours.
• Remove lemons from syrup, and transfer to a wire rack set over a baking sheet to drain.
• Preheat oven to 400 degrees. Roll out puff pastry on a lightly floured surface to an 11-by-14-inch rectangle. Lightly score a 1-inch border around edges using a sharp paring knife. Brush entire surface of dough with egg wash, and sprinkle with sanding sugar. Freeze until firm, about 30 minutes.
• Bake pastry until golden, 22 to 24 minutes. Let cool completely.
• Meanwhile, whisk heavy cream and vanilla seeds with a mixer on medium speed until soft peaks form.
• Top pastry with lemon slices. Serve with vanilla cream.

Steps:

• Special Equipment: 1 pound dried beans, 10-inch tart pan
• For the crust:
• In the food processor combine the butter flour, almonds and salt and pulse, pulse, pulse until it looks like grated cheese, as I like to call the Parmigiano stage. Add the egg yolk and half the water and pulse; the dough should start to come together. If it does not, add the remaining water and pulse until the dough forms into a ball. Dump the "doughball" onto a floured work surface and using the heel of your hand, "schmear" it across the work surface. Repeat this process 1 to 2 more times, then form the dough into a disk, wrap it in plastic wrap and refrigerate for at least 30 to 45 minutes.
• *TIP- this can be done up to a week in advance or frozen for a longer time.
• Preheat the oven to 425 degrees F.
• To roll the crust:
• Remove the dough from the refrigerator about 10 minutes before rolling to let it soften. On a lightly floured work surface, roll the dough to 1/8 to 1/4 inch thick. Lay the dough in the tart pan. Make a small "doughball" with a little of the dough that is hanging over the edge of the tart pan. Dip the dough ball in flour and use is to carefully push the dough into the corners of the tart pan. Once the dough has been pushed into the corners of the tart pan, use the rolling pin to roll over the top edge of the tart pan to cut a clean crisp edge. Line the tart with aluminum foil, be sure to push it into the corners. This will keep the sides of the tart tall and straight and able to hold the filling. Fill the tart with the dried beans. Place in the preheated oven for 12 to 14 minutes. Remove the beans and foil and bake for another 4 to 5 minutes. The dough should be cooked through and lightly browned. Remove from the oven and cool.
• For the pastry cream:
• Place the heavy cream, 1/2 cup of the sugar and the vanilla bean seeds and pod in a saucepan. Whisk to combine and bring to a boil over low heat. While the cream is coming to a boil, combine the eggs and remaining 1/2 cup of sugar in a bowl and the cornstarch and milk in another bowl. Beat with a whisk to a homogeneous mixture, no big lumps of egg white! When the cream comes to a boil, remove it from the heat and discard the vanilla bean pod. *Whisk half of the cream into the egg/sugar mixture and then IMMEDIATELY whisk it back into the pan with the hot cream.
• *This is called tempering and will allow you to combine boiling cream and eggs without making scrambled eggs.
• Return the pan to a medium heat and gradually whisk in the cornstarch/milk mixture. Bring this to a boil to thicken the pastry cream. Stir frequently to prevent scorching. It is necessary to bring this mixture to a boil to cook the starch. If the mixture is not brought to a boil the mixture will feel starchy and gritty. The desired outcome is the consistency of vanilla pudding. YUM! Transfer the mixture to a bowl and chill. This can be done really quickly over an ice bath.
• To assemble the tart:
• Fill the tart shell with the chilled pastry cream. Top with the sliced strawberries. You can arrange the strawberries in circles or in lines; it's up to you! Just make it look pretty. Sprinkle with powdered sugar just before serving.
• Berry delicious!

Steps:

• Make the crust: in the bowl of a mixer, cream together butter and sugar. Add egg yolk and the milk, and beat to combine. In a medium bowl, combine the flour with salt. Slowly add the flour to the butter mixture, stirring until completely blended. Gather dough into two balls. Freeze one for future use, chill the other for at least 1 hour.
• Heavily butter a 10-inch tart pan with a removable bottom. Press the dough into the pan and trim the edges. Prick the bottom with a fork, and place the shell in the freezer for 30 minutes.
• While shell is in freezer, prepare lemon curd. Grate zest of lemons. Squeeze lemons to extract 1 cup of juice. In a medium nonreactive saucepan, combine juice and zest. Add remaining sugar, butter and salt. Place over medium heat, stirring once or twice, until sugar is dissolved and the butter is melted.
• In bowl of a mixer, combine eggs and egg yolks until blended. Slowly add hot lemon mixture to eggs until blended. Return mixture to saucepan, and place over low heat. Whisk constantly until mixture thickens to a pudding-like consistency; do not allow it to boil. Remove from heat, and continue to stir to stop the cooking. Strain lemon curd into a bowl. Adjust sugar to taste; the curd should be tart, but may need additional sugar if the lemons were unripe. Cover with plastic wrap, pressing it right against the surface of the curd. Allow to cool.
• Heat oven to 375 degrees. Remove tart shell from freezer, and bake until lightly golden, 20 to 25 minutes. Remove from heat and allow to cool slightly. Spoon lemon curd into tart shell, and smooth the top. Bake until filling has puffed around the edges, about 30 minutes. Cover edges with foil, if necessary, to prevent over-browning. Cool to room temperature before serving.

Steps:

• Pate Sucree Extra:Pulse flour, sugar, and salt in a food processor to combine. Add butter and pulse just until mixture resembles coarse meal, about 10 seconds. In a liquid-measuring cup, whisk together ice water and egg yolks. With machine running, add egg-yolk mixture in a slow, steady stream just until dough holds together without being wet or sticky, about 30 seconds. To test, squeeze a small amount together; if it is crumbly, add more ice water, 1 tablespoon at a time. Turn dough out onto a piece of plastic wrap and divide in half. Shape each half into a disk, wrap tightly, and refrigerate until chilled, about 1 hour.
• On a lightly floured surface, roll out one disk of dough to a 13-inch round (reserve remaining disk for another use). Fit into a 9-inch round fluted tart pan with a removable bottom. Freeze until firm, about 1 hour.
• Preheat oven to 350 degrees. Line tart shell with parchment, pressing it into corners and edges, then fill with dried beans, rice, or pie weights. Place on a rimmed baking sheet and bake until sides are golden, 20 to 25 minutes. Remove parchment and beans. Continue baking until crust is light golden-brown, 10 to 15 minutes more. Transfer to a wire rack and let cool completely.
• Pastry Cream:In a small bowl, sprinkle gelatin over 1 tablespoon water. Let stand until softened. In a medium saucepan, whisk together sugar, flour, cornstarch, and salt. Whisk in milk, eggs, orange zest, vanilla seeds and bean, and butter. Cook over high heat, stirring occasionally, until mixture comes to a boil. Let boil 1 minute, then remove from heat. Discard vanilla bean. Whisk in gelatin mixture.
• Strain pastry cream into a large heatproof bowl and cover with plastic wrap, pressing it directly onto surface to prevent skin from forming. Refrigerate until chilled, at least 2 hours and up to 2 days.
• Just before using, mix pastry cream with a rubber spatula until smooth. Fold in whipped cream until incorporated. Spread evenly into tart shell; refrigerate until set, about 2 hours.
• Topping:To serve, pile fruit over filling to cover completely.