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Pate Brisee:
In a food processor, place the flour, salt, and sugar and process
until combined. Add the butter and process until the mixture resembles coarse
meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream
through the feed tube until the pastry just holds together when pinched. Add
remaining water, if necessary. Do not process more than about 30 seconds.
Turn the pastry out onto your
work surface, gather it into a ball,
cover with plastic wrap, and refrigerate for about one hour to
chill the butter and allow the gluten in the flour to relax.
Once the pastry has
chilled sufficiently, remove from refrigerator and place on a lightly floured
surface. Roll to a round about
1/4-inch (5 mm) thick size that fits a 9 or 10-inch (23 - 25 cm) tart pan. To
make sure it is the right size, take your tart pan, flip it over, and place it
on the rolled out pastry. The pastry should be about an inch larger than the pan.
When the pastry is
the right size, lightly roll pastry around your rolling pin, dusting off any
excess flour as you roll. Unroll onto top of tart pan. Never pull the pastry or
you will get shrinkage (shrinkage is caused by too much pulling of the pastry
when placing it in the pan). Gently lay the pastry in the pan and lightly press
pastry onto bottom and up sides of pan. Roll your rolling pin over the top of
the pan to get rid of excess pastry. Cover and refrigerate while you make the
Frangipane and pit the cherries.
Preheat oven to 400
degrees F (205 degrees C) place the oven rack in the center of the oven.Frangipane:
In the bowl of your electric mixer, or with a hand mixer, cream
the sugar and butter. Beat in the egg and vanilla extract until
smooth. Add the almond meal and flour and beat until it forms a
smooth paste. Spread the cream on the bottom of the pastry crust.
Place the pitted
cherries evenly over the frangipane. Bake for about 35 to 40 minutes, or
until the pastry is golden brown and the frangipane is puffed and light
brown in color. Remove from oven and place on a wire rack to cool. Once
cool, gently heat the red currant jelly in a small saucepan until of
spreading consistency. Then with a small pastry brush, lightly brush
each cherry with the glaze. Serve warm or at room temperature. Store
leftovers in the refrigerator.
Makes 1 - 9 - 10 inch
(23 - 25 cm) tart.
Source:
Ferrary, Jeannette &
Fiszer, Louise. Sweet Onions & Sour Cherries. Simon & Schuster.
New York: 1992.
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Pate Brisee (Short Crust
Pastry):
1 1/4 cups (175 grams)
all-purpose flour
1/2 teaspoon (2 grams) salt
1 tablespoon (14 grams) granulated
white sugar
1/2 cup (1 stick) (113 grams)
unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
1/8 to 1/4 cup (30 - 60 ml) ice
water
Frangipane
(Almond Cream):
1/4 cup (50
grams) granulated white sugar
3 tablespoons
(42 grams) unsalted butter
1 large
egg
1/2 teaspoon
pure
vanilla extract
1/2 cup (45
grams) almond meal (flour)
1 tablespoon (12
grams) all purpose flour
Topping:
1 pound (454 grams)
sweet cherries, pitted
Glaze:
1/4 cup (60 ml) red
currant jelly
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