Another emergency - heirloom pie/tart assignment

15 years ago

I need your help yet again, everyone -- and I apologize in advance for the longish background.

Almost a year ago, a very dear friend (like a big brother to me from the time we first moved here in '82, and later my law partner, my daughter's godfather, etc.) died suddenly. Among other things, this remarkable man was a terrific cook and host. After he died, his wife (also a dear friend) discovered a stack of disks marked "pie dough" and some bags of sour cherries in the freezer. As he had always done the baking, and she knew I make pies, she gave them to me. A month later, when we gave her a birthday dinner, I did my best to make 2 of his tarts. But I was nervous, because:

- I knew he always used tart tins, and I didn't have any, so I had to use my regular Pyrex pie pans

- I knew he used a different kind of crust than the ordinary flaky kind I do. It tasted richer and crumbly, and I remembered him telling me he patted the dough into the pans rather than rolling it. When I thawed it out, I could see that it wouldn't roll out well, so I patted it into the pie pans the best I could.

- I couldn't remember whether he said he baked the tart shells first or with the filling, like a pie (I *think* the latter, as he sometimes made a lattice, but that may have been a different dough), or for how long and at what temperature

- what a responsibility! The idea was that the pies or tarts or whatever were made by him. I had to be his post-mortem sous chef, but he wasn't there to answer my questions. I was sure that either his wife or their housekeeper of many years who assisted at a zillion dinner parties would know, but they didn't remember. I looked at the two pie/tart recipes I had from him, but they seemed to be a different kind of pastry.

Filling is filling; I didn't worry about that. Sugar, lemon, a little almond, flour, a bit of butter -- it was fine. And the pies/tarts came out okay. But I wanted to do it better the next time.

And now the next time has come: his unveiling is Sunday, and I said I would make 2 tarts. Fortunately, she gave me his tart tins, so that will at least get the look right. (They are the metal kind with the separate bottom.)

But how do I make the tarts? Do I bake the pastry first and cook the filling separately? Either way, how long and at what temperature do I bake the thing?

I know you all will know what to do. Thanks in advance for any advice!

gell

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Comments (3)

lindac
15 years ago
Without a recipe for the filling, I really couldn't say about that...
But...
thaw the pastry, and pat it into the tart tins...making sure to get it into all the fluted edges. Then place a piece of foil into the shell, fill it with "pie weights"..sort of metal beads...or use beans you save just for that use...and bake at 375 for about 12 minutes...remove the weights and the foil and bake another 3 or 4 minutes and cool.
Now if you are useing a cooked filling put it into the cooled crust ( the filling should be cool too) then just before serving, top with the fruit....I suspect that's what the cherries were for?
What a wonderful thing to do!....and now you can make tarts often ...in his memory.
I am adding a copied recipe from a mag. of a lot of years ago...perhaps it will give you an idea of how he made the dough...and how you might make some when this is gone.
Linda C

This from Cook's magazine a lot of years ago......none better!
Pastry:
1 1/2 cups all purpose flour
1/4 cup cake flour
1/4 cup sugar
1/4 tsp salt
1/4 pound chilled butter in cubes
2 egg yolks....and water if needed.
Mix dry ingredients and cut in butter until mix resembles peas. Work in the egg yolks....and if necessare to make a smooth stiff dough, up to 3T of water. Form into ball, cover and chill 30 minutes. Roll dough slightly larger than tart pan.....fit into pan and roll the pin over the edges of the pan to cut off excess dough....Chill at least 5 minutes....or over night. Fill with buttered foil weight with pie weights or beans and bake 10 minutes at 375, remoive weights and foil and bake another 10 minutes at 350.
Pastry cream
2 1/2 T. flour
1/4 cup sugar
pinch of salt
3 egg yolks
1 cup milk
1 tsp vanilla
1 1/2 T eau d'vie...or liquor that blends well with the fruit youa re going to use.
2 tsp butter.
Mix sugar and salt in a heavy pan,beat in egg yolks, gradually whisk in milk, cook and whisk over low heat until bubbles break surface.....boil 1 minute stirring constantly. Remove from heat ands tir in vanilla and liquor. lay plastic wrap on the surface of the cream and chill.
Glaze
1 cup of apricot preservs or red currant jelly and 1 T water....
Heat until jelly is melted.
Put pastry into shell, cut up fresh fruit of your choice ( strawberries, raspberries, peaches, apricots, kiwi....or a mixture.)
Brush with glaze,chill and serve
eandhl
15 years ago
You mention his crust was more crumbly vs flaky. My dad used to make a shortbread tart, I don't have his recipe but found this. http://fruittart.wordpress.com/2008/09/06/step-by-step-tart-crust/
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gellchom
Original Author
15 years ago
Thanks.

Lindac, I think he did the fruit filling differently each time. But I don't remember ever a cream filling with fruit on top, just fruit filling.

Would you then still bake the shell first, then add the precooked fruit?

Another emergency - heirloom pie/tart assignment

Comments (3)

lindac

eandhl

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Another emergency - heirloom pie/tart assignment

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lindac

eandhl

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