Strawberry Tart

Strawberry Tart
Source: Maida Heatter's Pies & Tarts (Andrews & McMeel Publishing, 1997 ed.), pg.101.

I think this is the first tart I've ever made a tart. The pastry wasn't bad at all and easy to work with and the strawberry gelatin mixture is also simple. It is a bit time consuming but you can always make the tart shell ahead of time.

First, prepare the French Tart Pastry (this can be done ahead of time). 

Preheat the oven to 375.

Flour the dough ball lightly.

Maida recommends rolling the dough on a pastry cloth. I did not have one so I used a cutting board. Flour the board and rolling pin and roll the pastry into a 12-inch circle.

You can see mine is not perfectly round. As long it is large enough to cover your pan, you are good.

Carefully roll the dough up over the rolling pin.

Position the rolling pin over your pan and carefully unroll it so that the pastry falls into the pan.

Gently push the pastry down into the pan and up the sides. If the dough comes apart, press it back together. If you have pastry that hangs over the sides, either cut it off or fold it over and press into the pastry on the sides of the pan.

If desired, you can form a fluted edge or designs around the rim. I didn't do this and kept it plain!

Place the pastry shell on a cookie sheet and freeze it (15 minutes should be sufficient). (If you are leaving it in the freezer for more than a few hours, wrap it in plastic wrap.) Line the frozen shell with aluminum foil and fill it with dried beans or pie weights. I had neither and used BB pellets. Why there were BB pellets in the kitchen drawer remains a mystery!

Bake the shell for 15-20 minutes. Remove from the oven and carefully the foil and pie weights. Return the shell to the oven and bake an additional 10-15 minutes until it is thoroughly dry and slightly browned. The pastry will shrink away from the sides. If you see the pastry puff up in places after removing the foil, prick it with a fork.

(Note: You may want to wait and remove it from the pan after the strawberries have been added and after it has chilled. I did it beforehand and had no problems) Removing the shell from the pan: Find a bowl or anything with a flat bottom that is smaller than the bottom of the flan pan. Sit the pan on top of the bowl and carefully ease the bottom portion of the pan off.

Now take a flat spatula or something similar to carefully run underneath the pie shell to loosen it from the pan (the shell popped right off for me).

Carefully transfer the shell to your serving plate. The shell is rather hard and easy to work with. I was afraid that it would shatter to pieces but this was not the case.

Filling

2 or 3 pint boxes (2 or 3 lbs.) fresh strawberries
1 cup granulated sugar
1/8 tsp. salt
2 tsp. unflavored gelatin
1/2 cup plus 1 TBS. water
1 TBS. lemon juice
3 TBS. corn starch

In a blender, puree 1 box of the berries to make 2 cups puree.

Strain the puree and place it in a heavy saucepan. Add the sugar and salt.

Sprinkle the gelatin over 2 tablespoons of the water and let it stand.

To the remaining 1/2 cup plus 1 tablespoon of water, add the lemon juice.

Add the cornstarch and stir to dissolve.

Add the lemon juice and the cornstarch mixture to the berries.

Over medium heat, stir constantly with a rubber spatula for about 6-7 minutes until the mixture comes to a low boil, thickens, and becomes slightly clear.

Reduce the heat to low and add the gelatin and stir to dissolve. Continue to cook and stir gently for 3 more minutes.

Transfer the mixture to a large bowl to cool.

Place the berries in the baked shell. You can do this a variety of ways. You can stand them up whole or slice them and arrange them in a pattern.

Spoon the cooled gelatin over the strawberries and in between.

Refrigerate the tart for a few hours.

Whipped Cream Topping

2 cups heavy cream
1/4 cup granulated or confectioners sugar
1 tsp. vanilla extract

In a chilled bowl with chilled beaters, whip all the ingredients until the cream holds a soft shape (but not stiff).

The cream can be served alongside the tart. I used it for a garnish instead.

French Tart Pastry

French Tart Pastry
Source: Maida Heatter's Pies & Tarts (Andrews & McMeel Publishing, 1997 ed.), pg. 88.

This is very easy to make. It is also a very smooth and beautiful dough.

In the book, there are directions for 3 different ways to make it: in a food processor, in an electric mixer and by hand. I did it in my food processor.

1 3/4 unsifted all-purpose flour (stir to aerate before measuring)
2 TBS. granulated sugar
1/4 tsp. salt
4 oz. (1 stick) unsalted butter, cold and firm, cut into small pieces
1 cold egg
1 TBS. ice water

Fit the bowl with a metal blade. Put the flour, sugar, salt and butter in the bowl.

Pulse on and off for about 10 seconds until the mixture resembles coarse meal.

Place the egg and water in a small bowl and beat to mix.

Pour the egg and water mixture into the food tube slowly, processing about 20 seconds, until the mixture barely holds together.

Turn the mixture out on an un-floured surface. Using a small amount of flour, knead briefly, just a few seconds, until the dough is smooth and holds together. Form it into a ball. The dough can be used immediately or, if the room is warm or the dough has been handled too much, refrigerate for only an hour or less. It is now ready to use!

Pie Crust

Basic 9-inch Pie Crust 
Source: Maida Heatter's Pies & Tarts (Andrews & McMeel Publishing, 1997 ed.), pg. 17.

Ah, the dreaded pie crust. As much as I like to bake, I confess I do not enjoy making pie crusts. They are messy and often difficult and everything has to be exact. suppose I'm one of those rare bakers who just doesn't enjoy working with dough. I finally discovered Ina Garten's pie crust that you make in a food processor. It is very easy, comes out perfect each time and the dough is smooth and beautiful. It is my go-to pie crust recipe.

But since I'm blogging about Maida Heatter's recipes, I should at least attempt her pie crust recipe, now shouldn't I?!

Okay, been there, done that. The recipe scared me (5 pages!!!) but it wasn't as bad as I thought it would be. The results though were less than spectacular so I'm sticking to Ina's recipe (sorry Maida!) when I'm making pies. Taste wise, I couldn't tell much difference. After all, isn't a pie crust basically a pie crust?

Maida recommends using a glass pie plate.

Pie Pastry

1 cup sifted all-purpose flour
Scant 1/2 tsp. salt
3 TBS. vegetable shortening, cold and firm
3 TBS. unsalted butter, cold and firm, cut into very small squares
About 3 TBS. ice water


If your room is warm, Maida recommends chilling the mixing bowl and even the flour beforehand.

Place the flour and salt in a large mixing bowl. Add the shortening and butter.

Cut the butter and shortening into the flour with a pastry blender until the mixture resembles coarse crumbs.

Sprinkle 1 tablespoon of the ice water by small drops over the surface.

Stir, mix or toss with a fork. Continue adding the water until the flour is barely moistened. Do not dump the water in one place, make sure it is sprinkled evenly.

Turn the mixture out onto a piece of plastic wrap.

Carefully wrap the mixture into a ball, covering with the wrap.

Flatten slightly and place in the refrigerator. The dough needs to chill at least one hour
before using it. Overnight is even better.

Maida recommends rolling out the dough on a pastry cloth. I do not have one so I used my regular cutting board. Flour the cloth (or board) and rolling pin. Flatten the dough about 7 inches in diameter. With your fingers, smooth and pinch together any small cracks around the edges.

Roll from the center out and do not turn the dough upside down. Roll from the center out and try to keep the shape round. Pinch cracked edges together. Reflour the rolling pin as necessary to keep the dough from sticking. Roll into a circle 12-13 inches in diameter. Try to keep the dough the same thickness so it will bake evenly. To transfer to the pie plate, drape it over the rolling pin and gently lower it into the pie plate. Press the dough into place and cut off excess edges.

Kirsch Strawberry Pie

Kirsch Strawberry Pie Source: Maida Heatter's Pies & Tarts (Andrews & McMeel Publishing, 1997 ed.), pg. 37.

I'm not sure what I did wrong on this recipe but the alcohol flavor was way too strong. I went back and checked the ingredients and the measurements were correct. I'm wondering if the kirsch was added during the boiling stage instead of toward the end, that make a difference. The mixture thickened nicely and faster than she implied it would. However, in the end, this recipe was a disappointment. Michael, who loves strawberry pies, says this one almost "knocked him down". You are warned!

1 9-inch baked pie shell or baked crumb crust
2 pint boxes (2 lbs.) fresh strawberries
1 envelope plus 1 1/2 teaspoons unflavored gelatin
1/4 cup cold water
3/4 cup warm water
1 cup granulated sugar
Red food coloring
1/4 cup kirsch
1 TBS. Grand Mariner, Cointreau, or brandy

Wash the berries quickly, remove the hulls, and let drain on paper towels.  Slice the berries, cutting each one into three or four lengthwise slices.  In a processor or a blender purée enough of the berries to make 1 cup.  (Or you can mash them to a pulp with a fork.)  Chill the remaining sliced berries in the refrigerator.

In a small cup sprinkle the gelatin over the cold water and let stand.

Place the 1 cup of berry pup in a 6- to 8- cup saucepan.  Add the 1/4 cup warm water.  Stir occasionally over moderate heat until the mixture comes to a boil.

Add the sugar and stir to dissolve.  Remove from the heat.

Add the softened gelatin and stir to dissolve.

Add enough red food coloring to give the mixture a nice rich color.  Strain through a large but rather fine-meshed strainer to remove the seeds.

Place the bowl of the gelatin mixture in a larger bowl partly filled with ice and water and stir occasionally until the mixture thickens and becomes syrupy (this might take longer than you expect).

When the mixture thickens, stir in the kirsch and Grand Marnier, and then the refrigerated berries. 

Mix well but gently and turn into the prepared pie shell or crumb crust.

Refrigerate from 4 to about 10 hours.

Whipped Cream Topping

• 1 cup heavy cream
• 2 tablespoons granulated or confectioners sugar
• 1/2 teaspoon vanilla extract
• Optional: a few toasted slivered almonds

The whipped cream may be put on the pie an hour or two before serving; it is best if it does not stand longer.

In a chilled bowl with chilled beaters whip the cream with the sugar and vanilla until the cream holds a definite shape.  Either spread it over the firm filling or, with a pastry bag fitted with a star-shaped tube, form a border of swirls around the outside edge; let eh red show in the middle.  Sprinkle the cream lightly with the optional almonds.  NOTE: If you wish, you can also add a few fresh blueberries when you fold in the refrigerated sliced strawberries.