Read Online The Boozy Baker: 75 Recipes for Spirited Sweets by Lucy Baker - Free Book Online Page B
Authors: Lucy Baker
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CRUST , combine the flour, sugar, and salt in a food processor and pulse to combine. Add the butter and pulse until coarse. Add the egg yolk and the milk, and pulse until mixture comes together in large clumps. Gather the dough into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
Roll the dough out on a lightly floured work surface into a 12-inch circle. Press into a 9-inch tart pan with a removable bottom. Fold in any excess dough to make a thick edge. Prick the bottom of the crust with a fork. Refrigerate for 30 minutes. Arrange rack in the bottom third of the oven and preheat the oven to 375°F. Bake the crust until it is golden brown, about 20 minutes. (Check the crust after 10 minutes. If it is bubbling up, gently press back into place.) Cool the crust completely on a wire rack.
TO MAKE THE CARAMEL FILLING , pour the wine into a small saucepan and bring to a boil over medium heat. Lower the heat and simmer until the wine is syrupy and reduced to about 2 tablespoons, about 15 minutes. Remove the saucepan from the heat and set aside. In a medium saucepan, combine the sugar, corn syrup, salt, and 6 tablespoons of water. Stir over low heat until the sugar dissolves, then increase the heat and boil until it turns a deep amber color and a candy thermometer registers just shy of 340°F. (Pull the pan off the heat at around 320°F to make sure the caramel doesn’t burn.) Remove the pan from the heat and whisk in the cream, butter, and wine.
Pour the caramel into the cooled tart shell. Let the tart cool slightly; then refrigerate for at least four hours before serving.
Plum and Hazelnut Tart
M AKES
8 TO 10
SERVINGS
I ADORE PLUMS, SO THIS TART , which combines both plum jam and fresh plums, is one of my absolute favorites. When I was testing the recipe, I took one over to my boyfriend’s apartment. He ate the entire thing! The toasted flavor of hazelnuts is the perfect complement to the sweet fruit. You can’t go wrong if you serve each slice warm, with vanilla ice cream.
FOR THE CRUST:
¾ cup hazelnuts, toasted, skinned, and cooled
1¼ cups all-purpose flour
¼ cup sugar
¼ teaspoon salt
¼ pound (1 stick) cold unsalted butter, diced
1 large egg yolk
1 teaspoon pure vanilla extract
FOR THE FILLING:
1 cup plum jam
3 tablespoons hazelnut liqueur, such as Frangelico
2 ripe plums, pitted and cut into bite-size chunks
TO MAKE THE CRUST , pulse the hazelnuts a few times in the work bowl of a food processor until coarsely chopped. Measure out ¼ cup and set aside. Add the flour, sugar, and salt to the remaining hazelnuts, and pulse until the hazelnuts are finely ground. Add the butter a few pieces at a time and pulse until the mixture resembles wet sand. Measure out ½ cup of the flour mixture and mix it with the reserved hazelnuts. Add the egg yolk and vanilla to the remaining flour mixture and pulse until the mixture starts to clump together.
Transfer the dough to a 9-inch tart pan with a removable bottom, pressing gently into the bottom and up the sides. Freeze the crust for 15 minutes.
Preheat the oven to 350°F.
Bake the tart crust in the middle of the oven for 15 to 20 minutes, or until the edges are pale golden.
TO MAKE THE FILLING , combine the plum jam and hazelnut liqueur in a medium bowl. Stir to blend. Add the plums and toss to coat.
Remove the tart shell from the oven and spread the plum mixture over the bottom. Sprinkle the top with the reserved hazelnut-flour mixture. Return the tart to the oven and bake for 15 minutes more, or until the topping is golden and the fruit is bubbling. Cool completely on a wire rack, and then remove the sides of the pan, cut the tart into wedges, and serve.
SHAKE IT UP: Substitute peach jam for the plum jam, two small peaches for the plums, and peach brandy for the hazelnut liqueur.
Rustic Fig Galette
M AKES
8
SERVINGS
I N ELEMENTARY SCHOOL , I had a pink Cabbage Patch Kids lunchbox. On the best of days, it was filled
Roll the dough out on a lightly floured work surface into a 12-inch circle. Press into a 9-inch tart pan with a removable bottom. Fold in any excess dough to make a thick edge. Prick the bottom of the crust with a fork. Refrigerate for 30 minutes. Arrange rack in the bottom third of the oven and preheat the oven to 375°F. Bake the crust until it is golden brown, about 20 minutes. (Check the crust after 10 minutes. If it is bubbling up, gently press back into place.) Cool the crust completely on a wire rack.
TO MAKE THE CARAMEL FILLING , pour the wine into a small saucepan and bring to a boil over medium heat. Lower the heat and simmer until the wine is syrupy and reduced to about 2 tablespoons, about 15 minutes. Remove the saucepan from the heat and set aside. In a medium saucepan, combine the sugar, corn syrup, salt, and 6 tablespoons of water. Stir over low heat until the sugar dissolves, then increase the heat and boil until it turns a deep amber color and a candy thermometer registers just shy of 340°F. (Pull the pan off the heat at around 320°F to make sure the caramel doesn’t burn.) Remove the pan from the heat and whisk in the cream, butter, and wine.
Pour the caramel into the cooled tart shell. Let the tart cool slightly; then refrigerate for at least four hours before serving.
Plum and Hazelnut Tart
M AKES
8 TO 10
SERVINGS
I ADORE PLUMS, SO THIS TART , which combines both plum jam and fresh plums, is one of my absolute favorites. When I was testing the recipe, I took one over to my boyfriend’s apartment. He ate the entire thing! The toasted flavor of hazelnuts is the perfect complement to the sweet fruit. You can’t go wrong if you serve each slice warm, with vanilla ice cream.
FOR THE CRUST:
¾ cup hazelnuts, toasted, skinned, and cooled
1¼ cups all-purpose flour
¼ cup sugar
¼ teaspoon salt
¼ pound (1 stick) cold unsalted butter, diced
1 large egg yolk
1 teaspoon pure vanilla extract
FOR THE FILLING:
1 cup plum jam
3 tablespoons hazelnut liqueur, such as Frangelico
2 ripe plums, pitted and cut into bite-size chunks
TO MAKE THE CRUST , pulse the hazelnuts a few times in the work bowl of a food processor until coarsely chopped. Measure out ¼ cup and set aside. Add the flour, sugar, and salt to the remaining hazelnuts, and pulse until the hazelnuts are finely ground. Add the butter a few pieces at a time and pulse until the mixture resembles wet sand. Measure out ½ cup of the flour mixture and mix it with the reserved hazelnuts. Add the egg yolk and vanilla to the remaining flour mixture and pulse until the mixture starts to clump together.
Transfer the dough to a 9-inch tart pan with a removable bottom, pressing gently into the bottom and up the sides. Freeze the crust for 15 minutes.
Preheat the oven to 350°F.
Bake the tart crust in the middle of the oven for 15 to 20 minutes, or until the edges are pale golden.
TO MAKE THE FILLING , combine the plum jam and hazelnut liqueur in a medium bowl. Stir to blend. Add the plums and toss to coat.
Remove the tart shell from the oven and spread the plum mixture over the bottom. Sprinkle the top with the reserved hazelnut-flour mixture. Return the tart to the oven and bake for 15 minutes more, or until the topping is golden and the fruit is bubbling. Cool completely on a wire rack, and then remove the sides of the pan, cut the tart into wedges, and serve.
SHAKE IT UP: Substitute peach jam for the plum jam, two small peaches for the plums, and peach brandy for the hazelnut liqueur.
Rustic Fig Galette
M AKES
8
SERVINGS
I N ELEMENTARY SCHOOL , I had a pink Cabbage Patch Kids lunchbox. On the best of days, it was filled
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