3000 miles 'til dinner.

Need I say more! There’s nothing quite as nurturing as a “homemade” pie with it’s buttery flakey crust and delicious filling ….feel the love in every bite.

Prep time:  30 minutes

Baking time:  1 hour 15 minutes 

Baking temp: 400 degrees/10 minutes; 350 degrees for approx. 1 hour, middle rack

9” Pie pan: glass, stainless, ceramic or aluminum

Servings:   1 - 9” pie 

♥PANTRY, FRIDGE, MARKET♥♥

2 or 3 cans/jars (1#, 9oz) sour cherries (sometimes called Morello or pie cherries)  equaling 4 C. drained cherries, reserve the juice 

1 1/2 C. granulated sugar

1/8 t. sea salt

3 T.  + 1 t. cornstarch

2 T. fresh squeezed lemon juice

3 T. cold unsalted butter

♥PREP - Prepare Basic Pie Pastry  Roll out two 10-11” rounds. Fold one round in half and lay gently over half the pie pan, folding flap back over so pastry lays across the pan and hangs over the side.  Do not trim the overlapping pastry as you will want at least 1” to make a plump fluted edge.

Filling: Drain the berries, reserving the juice. In a bowl, mix the sugar, salt and cornstarch. Stir in 1 C. cherry juice and the lemon juice. Mix in the cherries and pour into the pie pan. Place dots of the butter on top. Fold second pastry round in half and lay over the top.

Crimp the crust, making a plump fluted edge: tuck the overlapping dough under until there is a ridge around the pan rim; pinch the ridge between your fingers, using one or both hands, to create a “crimp” or scalloped edge, rotating the pan as you go. Go back around the gently push the crimped crust in from the outside lip of so it won’t adhere and “catch” on the edge, making it hard to remove a slice of baked pie from the pan without the crust crumbling.

♥ Baking 

Place the pie on a cookie sheet, lined with parchment or foil to catch the juices that usually spill over. Bake at 400 degrees for 10 minutes, then reduce the temperature to 350 degrees and bake until the juices bubble up from the CENTER of the pie and are clear and thick. (the juices may bubble up around the sides first, but wait for the center to bubble)

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*substitute: frozen sour cherries and bottled cherry juice for the liquid

*consider: a berry or peach pie, using bottled juice (pear, apple or pear) for the liquid

♥ Helpful Hints♥

*check this “how to” on the net: How to Crimp and Flute a Pie Crust 

*if the fluted edge crust begins to get too dark before the pie is done, wrap with strips of foil

*freeze left-over juice from canned cherries and use another time in a pie or beverage

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In honor of National Pie Day on Jan 23, I made pies for friends: Cherry, Pecan, Mixed Berry and little Mixed Berry Tartlets.

 PECAN TARTS

 (MIL post)

This tart is a year ‘round dessert’ because we are lucky enough to find baking apples in our markets all year long. Under ‘just wing it” below you’ll find suggestions for using other fresh fruit as it comes into season in the summer months.  

Pan:  10” fluted tart pan

Prep time: 60 minutes

Baking time:   tart shell:  20 minutes/filled tart: 30-40 minutes

Baking temp:  350 degrees - middle rack

Servings:   8 generous slices

♥PANTRY, FRIDGE, MARKET♥♥

#1 - 1 pre-bake Tart Shell  - follow recipe for Sweet Pastry for Tart Shell under Pecan Tart     (recipe will make 2 shells so freeze half the dough for another time)

#2 - Apple-Almond filling 

   1 C. sliced or slivered almonds, skin on or off

   1 C. granulated sugar

  3  large eggs

  2  t. pure vanilla extract

  2 T.  flour

  1/4. t. sea salt

  3 large baking apples such as granny smith, rome beauty, fuji, newton pippin, 

  2 T. unsalted butter, melted

#3 - Whipped Cream - 1 pint whipping or heavy cream, 2 t. pure vanilla extract

♥PREP - heat oven to 350 degrees

*apples - peel, core and cut into approx 3/4” chunks, toss with 2 T. melted butter and  and spread out on baking pan. Bake until barely tender, about 15 minutes. Spoon into pre-baked tart shell.

*almonds - Spread almonds on a heavy bottom baking pan and toast until aromatic and lightly toasted (10-15 minutes max) Watch carefully, as they will burn easily, especially if they are the sliced or slivered variety. I usually set the timer in 5 minute increments to check their progress. 

In a food processor bowl/metal blade, grind 3/4 C. almonds to a fine meal but not a powder. If you prefer, you can grind to a coarse meal, texture up to you. Set aside in a medium size bowl. 

In same processor bowl (no need to rinse), add the sugar, eggs, vanilla, flour and salt processing until light and thick, about 3 minutes. Pour into mixing bowl with ground almonds and stir. 

♥BAKE-350 degrees. Place pre-baked tart shell on parchment lined baking sheet (to catch drips while tart is baking) and pour egg and almond mix over the apples. Sprinkle the remaining 1/4 C. sliced or slivered almonds over the top, pressing in slightly. Bake until golden brown and firm to the touch when you press your finger lightly on the center of the tart.

 ♥Serve - with warm or room temp, with whipped cream or vanilla ice cream and garnish with remaining toasted ground almonds 

♥ Whipped Cream♥  - food processor - Pour cream into food processor bowl/metal or plastic blade. Process until creams begins to thicken. Add vanilla, then continue processing until cream is desired consistency. For sweetener, add 1 T. powdered sugar and blend in. Note: this process takes only “a minute” ——don’t walk away with your processor on or you may have butter!

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*consider using a combination of baking apples, rather than just a single variety

*consider using fresh pears (do not peel or pre-bake)

*consider using fresh berries of your choice, fresh peeled peaches (do not pre-bake)

*substitute: no tart pan? use an 8” pie pan/dish

*substitute: whole almonds or chopped almonds can be ground for the meal; chop for sprinkling on top the tart

♥ Helpful Hints♥

*finely ground almonds (almond meal) can be found in many markets

*toasting the almonds brings out their flavor and they are less likely to sink in bake and bread batters

*what are baking apples? apples that are a combination of tart or tangy and slighly sweet, with a firm flesh that won’t break down when baking; if in doubt, as the expert in the produce aisle for recommended baking apples in his/her store.

(MIL post)

This basic pastry is beautiful for the  Savory Tart. It can also be used to encase any sweet or savory pie/tart you bake. It is the same recipe as the Sweet Tart Crust recipe in the Pecan Tarts, just no sugar. 

Prep time - making and rolling pastry:  20 minutes

Chilling/freezing prepared pastry shell:  10 minutes

Baking time:  10 minutes

Quantity:  enough for 2 - 9” tart or pie shells

♥PANTRY, FRIDGE, MARKET♥

2 1/2 C. unbleached flour

2 cubes cold, unsalted butter, cut into 20 pieces

1 t. fine sea salt

1 egg yolk

1/2 C. cold water

♥Prep - food processor

Pulse flour and salt to mix. Add butter pieces. Pulse 8-10 times until butter is incorporated into flour and resembles”coarse meal” ( little specks of butter still visible).

Mix egg yolk with water. With processor on, drizzle water and egg mix slowly through the feed tube, until pastry comes together. Stop processor; pinch pastry between your fingers to test consistency —  it should hold together, not crumble and fall apart or be too sticky. If sticky, add a little more flour, 1 T. at a time. If too dry, and you’ve used all your egg/water mixture, add water, 1 T. at a time.

♥ Rolling out pastry

Place dough on floured surface, divide in half and let rest for 20 minutes. Roll each portion out into a 11” circle,  adding flour to the surface as you need it. Fold each pastry circle in half and lift into tart pan, gently pressing into bottom and sides of pan. With a small knife, slice pastry off along the rim, creating a clean edge. Prick bottom with fork tongs.

♥ Chilling 

Place shells in the freezer for 10 minutes.

♥ Baking - 400 degrees

Line chilled tart shell(s) with parchment or foil, being sure to pull up along sides of the pastry.

Fill with 1-1/2 C dried legumes or rice, spreading up sides and along bottom.

Bake shell for 10 minutes then check shell to make sure sides aren’t ‘sliding down. If they are, used a fork to press up sides. If sides are “set in place/pastry not sliding” remove paper/foil and beans; continue to bake until bottom is set. The crust should be just set, not brown.

♥WAYS TO “just wing it” ♥    considerations or substitutions

consider: 1 C. whole wheat pastry flour and 1 1/2 C. unbleached flour (although dough will be a little harder to work with)

consider combo of butter with: heart healthy “butter”, Crisco, duck fat or lard

sub: pie pan for tart pan

♥ Helpful Hints♥

*no rolling pin?  wine bottle or jar, work in a pinch!

*less messy: pastry can be rolled betweens sheets of plastic wrap

*unbaked tart shells (in stainless, glass or ceramic pans) can be frozen for 1 month

*balls of tart dough can be frozen for 1 month

*recycle: save your baking legumes/rice —- use again and again

(MIL post)

“A favorite since I “inherited” this delicious recipe in the late ‘80’s when I was the pastry chef  @ at Cafe des Amis, a wonderful little French restaurant in NW Portland. The Cafe closed a few years ago, but fondly remembered by many in Portland…..ahhh, Roast Duck with Blackberry Sauce, Beef Tenderloin with Port Garlic Sauce, Chicken Liver Pate, Garden Salad with Toasted Walnuts, shaved Parmesan and Champagne Vinaigrette and of course, Pecan Tart.”

PECAN TARTS ( 2-9”)  

Prep time: 45 minutes           Total baking time: 50 minutes

Oven temp: 400 degrees (then 350 degrees)

Servings: 20 generous slices

♥—————————————————————————————————-♥

Sweet Pastry for Tart Shells

♥PANTRY, FRIDGE, MARKET♥

2 1/2 C. unbleached flour

2 cubes cold, unsalted butter, cut into 20 pieces

3 T. sugar

1 t. fine sea salt

1 egg yolk

1/2 C. cold water

♥MIL DIRECTIONS.♥

Prep - food processor

Pulse flour, sugar and salt to mix. Add butter pieces. Pulse 8-10 times until butter is incorporated into flour and resembles”coarse meal” ( little specks of butter still visible).

Mix egg yolk with water. With processor on, drizzle water and egg mix slowly through the feed tube, until pastry comes together. Stop processor; pinch pastry between your fingers to test consistency —  it should hold together, not crumble and fall apart or be too sticky. If sticky, add a little more flour, 1 T. at a time. If too dry, and you’ve used all your egg/water mixture, add water, 1 T. at a time.

Rolling out pastry

Place dough on floured surface, divide in half and let rest for 20 minutes. Roll each portion out into a 11” circle,  adding flour to the surface as you need it. Fold each pastry circle in half and lift into tart pan, gently pressing into bottom and sides of pan. With a small knife, slice pastry off along the rim, creating a clean edge. Prick bottom with fork tongs.

Chilling pastry shells

Place shells in the freezer for 20 minutes.

Baking  pastry shells  - 400 degrees

Line chilled tart shell(s) with parchment or foil, being sure to pull up along sides of the pastry.

Fill with 1-1/2 C dried legumes or rice, spreading up sides and along bottom.

Bake shell for 10 minutes then check shell to make sure sides aren’t ‘sliding down. If they are, used a fork to press up sides. If sides are “set in place/pastry not sliding” remove paper/foil and beans; continue to bake until bottom is set. The crust should be just set, not brown.

♥WAYS TO “just wing it” ♥ consider these substitutions

1 C. whole wheat pastry flour and 1 1/2 C. unbleached flour

Heart healthy “butter” substitute

Pie rather than tart? use pie pan(s)

♥NOTE♥ consider these hints

No rolling pin?  wine bottle or jar, work in a pinch!

Less messy: pastry can be rolled betweens sheets of plastic wrap

Unbaked tart shells can be frozen for 1 month (glass, stainless or ceramic pans)

Pecan filling can be frozen for 6 months

Fully baked Pecan Tarts can be stored in refrigerator, 4-5 days OR frozen for 3 weeks

Recycle: save your baking legumes/rice —- use again and again

♥——————————————————————————————♥

Pecan Tart Filling

♥PANTRY, FRIDGE, MARKET♥

3 C. pecans, halves or pieces

3 cubes unsalted butter, melted

1/4 C.  cream (half ‘n half, heavy cream or canned milk)

3 T. unbleached flour

3 C. light brown sugar, firmly packed

3/4 C. granulated sugar

1 T. pure vanilla extract

6 large eggs

♥MIL DIRECTIONS.♥

Prep - using food processor, whisk or mixer

Mix all ingredients together, except pecans, until completely smooth. If using mixer, mix on slow speed; do not want filling to get frothy or fluffy.

♥WAYS TO “just wing it”.♥ consider these substitutions

Any nuts or nut combination

Good quality heart healthy “butter”

♥——————————————————————————————♥

Baking Tarts - 350 degrees              25-35 minutes

Place pre-baked tart shells on parchment or foil lined sheet pan to protect oven from spill-over. Do not fill shells before they are on the sheet pan (too easy to spill). Spread 1-1/2 cups pecans into each shell. Pour in filling until it almost reaches the top of the crust, leaving a little space.

Bake for 25 minutes, then check. Tart is done when firm in the center with an overall “puffed look”, but not cracking.

♥——————————————————————————————♥

Serving

Excellent served chilled or room temperature and most definitely best served with unsweetened whipped cream.

♥ Whipped Cream♥

Whipping or heavy cream     (heavy cream has a little more butterfat)

Pure vanilla extract   (1 t. per cup of cream)

Prep - quick and easy - food processor

Pour cream into food processor bowl (use metal or plastic blade); bowl should be no more then half full.

Process until creams begins to thicken. Add vanilla, then continue processing until cream is desired consistency.

NOTE: This process takes only “a minute” ——don’t walk away with your processor on or you may have butter!

(MIL post)