Fall Pies & Tarts

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Fall pies & tarts

When the leaves turn, so do our appetites: from barbecue and cookout foods to casseroles, comfort foods and rich flavors of fall. Greet the season with open arms (and mouths!) with apple to maple pecan pies.

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Chard and Ricotta Tart Recipe

Source: http://www.thedailymeal.com – by David Tanis, Special Contributor

Credit: Christopher Hirsheimer

Credit: Christopher Hirsheimer

The notion of a dessert made with Swiss chard may sound bizarre, but it’s traditional in the South of France and Italy. Because of the baking powder, the pastry will puff as it bakes — the resulting texture is more like a cake than a pie. Serve a small slice of tart with a glass of mint tea to end a meal.


For the dough:
2 cups all-purpose flour
1 tablespoon baking powder
½ cup sugar
Pinch of salt
8 tablespoons (1 stick) cold butter, cut into small pieces

1 egg, beaten with 1 tablespoon milk
Grated zest of ½ lemon

For the filling:
1 large bunch Swiss chard, trimmed, ribs discarded, and cut into ½-inch-wide strips (about 4 cups)
1 cup whole-milk ricotta

1 egg
1/3 cup sugar
Grated zest of ½ lemon

¼ teaspoon powdered ginger
¼ teaspoon ground allspice
½ cup golden raisins, soaked in warm water until plumped
¼ cup pine nuts


For the dough:

In the bowl of an electric mixer, using the flat beater, mix the dry ingredients on low speed. Add the butter and mix for about 2 minutes more, until crumbly. Add the egg mixture and the lemon zest and mix another minute, or until you can pinch the dough together.

Turn the dough out and form 2 balls, one twice as big as the other. Chill for at least an hour.

For the filling:

Bring a large pot of salted water to a boil. Blanch the chard for 1 minute; drain well. Let cool, and squeeze out any liquid.

Preheat the oven to 350 degrees. In a small bowl, whisk together the ricotta, egg, sugar, lemon zest, and spices.

Dust a pastry cloth with flour and roll out the larger dough ball into a circle 2 inches larger than the diameter of your 9- or 10-inch springform pan. Roll the dough onto the rolling pin, then carefully unroll it over the pan and gently press it into place, so that it comes about 2 inches up the sides of the pan. Expect the dough to be pretty soft; if it tears, just press on a scrap to cover any holes.

Drain the raisins, mix them with the greens, and spread over the dough in the pan. Pour the ricotta mixture over the greens and smooth out. Sprinkle the pine nuts over the ricotta.

To make the lattice top, roll out the second piece of dough into a 1/8-inch-thick rectangle. Cut the dough into ¾-inch-wide strips. Fashion a lattice top by alternating crosswise and lengthwise strips. Leave a gap of ¾ inch between strips running in the same direction.

Fold the edges of the bottom crust over the ends of the lattice strips. Bake for 40-50 minutes, until the crust is golden.

Cool on a rack before serving.

Makes one 9-10-inch tart Adapted from “Heart of the Artichoke” by David Tanis (Artisan, 2010).

Servings: 8

Categories: Tarts | Tags: , , , , , | 1 Comment

Orange Chiffon Tart

Source: Dessert – The Grand Finale
Active Time:  15 Minutes
Total Time:  3 Hours 10 Minutes Serves 10
Rec Image

2 cups all-purpose flour
11 tablespoons cold unsalted butter, cut into cubes
2 tablespoons sugar
2 egg yolks
1 tablespoon cold water
1 tablespoon grated orange zest
1 egg white, beaten
Orange Filling
6 juice oranges
6 eggs
1/2 cup sugar
16 tablespoons unsalted butter, cut into cubes
4 oranges
1 cup sugar
3/4 cup water
Heavy cream, for serving

Combine the flour, butter and sugar in a food processor and process to a coarse meal.  Add the egg yolks, water and orange zest (rind) and pulse until the mixture comes together.  Remove from the processor and wrap in plastic wrap.  Refrigerate for 30 minutes.
Preheat oven to 350 degrees F.
Roll out the pastry to line a 10-inch tart pan that has a removable base.  Place a piece of foil, parchment or waxed (greaseproof) paper over the pastry and scatter with baking weights, dried beans or rice.
Bake for 15 minutes.
Remove the tart shell from the oven and remove the weights and paper.  Brush the pastry with a little beaten egg white and return to the oven.  Bake for 10-15 minutes, until golden.  Remove from the oven and allow to cool.
Orange Filling:
Juice the oranges and strain the juice through a sieve to remove all of the pith.  Place in a a nonaluminum saucepan with the eggs and sugar.  Whisk together over low heat until the mixture thickens enough to coat the back of a wooden spoon.
Place the mixture in a food processor.  With the motor running, add the butter cubes, piece by piece.  When all of the butter is worked in, pour the mixture into the pastry shell.  Cover with plastic wrap and refrigerate for 2 hours.
Slice the oranges as thinly as possible and remove any seeds.  Combine the sugar and water in a saucepan and stir over low heat to dissolve the sugar.  Bring to a boil and remove from the heat.
Using a pair of tongs, dip each slice of orange in the syrup and place on a wire rack.  Allow to cool slightly.
Remove the tart from the refrigerator, remove plastic wrap and arrange the orange slices decoratively over the top. Serve immediately with cream.
                                            Recipe reprinted by permission of Weldon Russell. All rights reserved.
                                                        Nutrition Information Serves 10 – Facts Per Serving:
Calories: 597 Fat. Total: 35g Carbohydrates, Total: 64g
Cholesterol: 254mg Sodium: 50mg Protein: 9g
Fiber: 4g % Cal. from Fat: 53% Fat, Saturated: 0g
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