Pies - Tarts

Nothing beats raspberries and cream in a thin, golden tart shell. You can make one big tart or several smaller ones. Make the custard a day before if you have time otherwise, earlier in the day. For a lighter filling, you have the option to fold in whipped cream to the pastry cream for a variation that makes for a slightly lighter filling that is no less rich and inviting. Use a pre-baked pie shell or preferably, tart dough (pre-baked)


 

Three simple elements combine elegantly in a chilled summer pie. Pre-baked pastry, a simple custard, fresh berries and a slick of currant jelly make this special. Can be made early in the day and refrigerated until ready to serve. Add 1 1/2 cups whipped cream to the pastry cream for a variation that makes for a slightly lighter filling.

 

Crostata is more or less, a free form open-faced pie or rustic tart. It is fine (and easy) to make  because you don't have to crimp a pie border, the fruit filling is exposed and it looks fancy but it's really a snap to put together. Peaches and apricots make this very summery but any combination of fruits would work.Peach brandy or orange liqueur add a nice touch if you like. Enjoy this with a strong but smooth after dinner coffee.

They have yogurt flavors called fruits-of-the-forest and it sounds so good! So why not a Fruits of the Forest Tart? It is apt, appealing and happens to be almost true….the fruits are more fruits-of-the-field but berry good. This would also be good for a crumb topping.

Tarts are ever so much fussier than pies, don’t you think? Because of handy tart molds, the crusts are easier to finish off. An elegant dessert that is creamy and piquant at the same time. For a lighter filling, you can whip the egg whites separately and fold into the filling but it is not necessary. Key Lime Tart alas, is what the protagonist threw at her husband at the end of the book and subsequent film, Heartburn, which starred Meryl Streep and Jack Nicholson as the philandering husband (who, it must be said, deserved at least, Key Lime Pie being thrown at him.  Mind you, it's a terrible end of a great bit of baking)

This is a spice blend that is easily ordered online or found in supermarkets spice sections but making your own guarantees absolute freshness (because you use your own freshest, best quality spices). You can also customize the blend by adding more or less of one spice or another or a touch of mace or cardamom and recipe doubles and triples as you like. I use it in pumpkin pie, pumpkin bread and pumpkin sticky buns, and of course, in my special recipe for Pumpkin Latte. Don’t forget to grate the nutmeg fresh for a veritable explosion of nutmeg-y soul.

A lovely all-purpose dough that is perfect for European style squares or as delicate cookies. Add a teaspoon of pure vanilla if using this as a tea cookie dough.

I like quirky things and a dairy rich dough for rugulah is Hanukkah-appropriate but also happens to make a lovely, supple dough. I fill this one with the cinnamon/sugar raisin route or chocolate chips or try it with canned cherry pie filling for rugulah that are mini cherry Danish. Just make sure you use a great vanilla ice-cream that is rich and creamy and not lite or air-filled for the flakiest pastry dough.