Pizza Rustica Tart

INGREDIENTS:

Pizza Rustica 1.jpg

260 grams of all-purpose flour

60 grams of granulated sugar

¼ teaspoon of baking powder

½ teaspoon of kosher salt

114 grams of cold unsalted butter

1 whole large egg + 2 egg yolks (If you would like a crispier crust, use 2 whole eggs)

 1 whole large egg – lightly beaten

 9” tart pan with a removable bottom

 

METHOD:

Preheat oven to 350 degrees Fahrenheit.

Place the flour, sugar, baking powder and salt into a food processor and pulse about 5 times until combined.  Cut the butter into 6 pieces and add to the flour.  Pulse 10-15 times until the butter is incorporated and the mixture looks powdery or sandy.  Add the egg and egg yolks and pulse until the dough comes together.  Dump the dough out onto a lightly floured surface and knead 7-8 times to form a smooth dough.  Divide the dough into 2 pieces, 2/3 and 1/3. Wrap dough in plastic wrap and place in refrigerator for at least 45 minutes.  After chilling, roll the 2/3 piece into a circle 1/8” thick and use it to line the bottom and sides of the tart pan.

Spread the filling in the crust. (See below for filling recipe)

Roll the remaining 1/3 of the dough and any scraps between 2 sheets of parchment paper in the shape of a rectangle 1/8” thick.  Place on a sheet pan and put in the freezer for 10 minutes to firm up the dough.

Remove the sheet of dough from the freezer and cut into 1” wide strips.  Place 5 strips over the filling spaced evenly apart.  The strips should hang over the edge of the pan.  Cut off any excess dough even with the edge of the pan and press lightly to adhere to the crust edge.  Cut 5 more strips and place them across the existing 5 creating a lattice pattern. Press lightly to adhere to the crust edge.

Brush the top crust with the beaten egg.

Bake for 40- 45 minutes or until golden brown.

Place the tart on a rack to cool about 10 minutes. Remove the tart ring and cool completely.

Filling Recipe:

10 Ounces of Whole Milk Ricotta Cheese (If using fresh cheese drain over night)

2 Whole Eggs

2 Tablespoons of grated pecorino romano cheese

1/4 cup of diced dried sweet sausage

5 slices of prosciutto, cut into pieces

4 ounces of mozzarella cheese - diced

1 Tablespoon of finely chopped fresh Italian parsley

1/4 teaspoon of freshly ground pepper

Place the ricotta cheese in a food processor and mix until smooth. Place in a large bowl.

Whisk in the eggs.

Add the pecorino romano, sausage, prosciutto, mozzarella, parsley and ground pepper and stir to combine.

Ricotta Mascarpone Honey Tart

Honey Tart 1.jpg

INGREDIENTS:

Crust:

260 grams of all-purpose flour

60 grams of granulated sugar

1/2 teaspoon of baking powder

3/4 teaspoon of ground cinnamon

1/2 teaspoon of kosher salt

114 grams of cold unsalted butter

1 whole large egg + 2 egg yolks (If you would like a crispier crust, use 2 whole eggs)

 1 whole large egg – lightly beaten

  9” tart pan with a removable bottom

Filling:

Honey Tart 2.jpg

2 cups of Whole Milk Ricotta Cheese

1/2 cup of Mascarpone Cheese

1/4 cup + 1 tablespoon of honey

1/4 teaspoon of kosher salt

2 whole large eggs

 

METHOD:

Crust:

Preheat oven to 350 degrees Fahrenheit.

Place the flour, sugar, baking powder and salt into a food processor and pulse 3-4 times until combined.  Cut the butter into 6 pieces and add to the flour.  Pulse 10 times.  Add the egg and egg yolks and pulse until the dough begins to comes together.  Dump the dough out onto a lightly floured surface and knead 5-6 times to form a smooth dough.

Divide the dough into 2 pieces, 2/3 and 1/3. Wrap dough in plastic wrap and place in refrigerator for at least 45 minutes.  After chilling, roll the 2/3 piece into a circle 1/8” thick and use it to line the bottom and sides of the tart pan.

Blind bake the crust for 10 minutes. Remove from the oven and place on a rack to cool. Reduce the oven temperature to 325. While the crust is cooling, make the filling.

Filling:

Place the ricotta, mascarpone, honey and salt in a food processor and process until smooth, 15-20 seconds. Add the eggs and process until combined. You may need to scrape the sides once or twice.

Pour the filling into the cooled crust and smooth the top with an offset spatula.

Bake the tart on the bottom rack of your oven for 20-25 minutes or until the filling is just set. Remove from the oven and place on a rack to cool. When completely cool refrigerate for at least 2 hours.

Decorations:

Roll the remaining 1/3 of the dough 1/8” thick. Chill for 15 minutes.

Use cookie cutters to make shapes. Place them on a parchment lined baking sheet and brush with the beaten egg.

Bake for 15-20 minutes or until golden brown.

Just before you are ready to serve place the decorative pieces on top of the filling.

Enjoy!


Pear & Salted Caramel Crostata

INGREDIENTS:

pear 1.jpg

260 grams of all-purpose flour (2 cups + 1 tablespoon)

60 grams of light brown sugar (1/3 cup)

¼ teaspoon of baking powder

½ teaspoon of kosher salt

114 grams of cold unsalted butter (4 ounces or 1 stick of butter)

1 whole large egg + 2 egg yolks

(If you would like a crispier crust, use 2 whole eggs in place of the 1 whole egg and 2 egg yolks)

9” square tart pan with a removable bottom *see note

3-4 large bosc pears

1 beaten egg

50 grams of sugar & 1/4 teaspoon of cinnamon for topping

 

METHOD:

Preheat oven to 375 degrees Fahrenheit.

Place the flour, sugar, baking powder and salt into a food processor and pulse 3-4 times until combined.  Cut the butter into 6 pieces and add to the flour.  Pulse 10 times.  Add the egg and egg yolks and pulse until the dough comes together.  If the mixture seams dry add a tablespoon of milk. Dump the dough out onto a lightly floured surface and knead 5-6 times or to form a smooth dough.  Divide the dough into 2 pieces, 2/3 and 1/3. Wrap dough in plastic wrap and place in refrigerator for at least 45 minutes.  After chilling, roll the 2/3 piece into a square 1/8” thick and use it to line the bottom and sides of the tart pan. Place the lined tart pan in the refrigerator.

Peel the pears and cut in half. Remove the core and cut into slices 1/8” thick. Arrange the slices overlapping in 3 rows over the crust.

Pour the caramel over the pears, making sure all the pears are covered. (see below for caramel sauce recipe)

Roll the remaining dough between 2 sheets of parchment paper in the shape of a rectangle 1/8” thick.  Place on a sheet pan and put in the freezer for 10 minutes to firm up the dough.

Remove the sheet of dough from the freezer and cut into 1” wide strips.  Place 5 strips over the pears and caramel spaced evenly apart.  The strips should hang over the edge of the pan.  Cut off any excess dough even with the edge of the pan and press lightly to adhere to the crust edge.  Cut 5 more strips and place them across the existing 5 creating a lattice pattern. Press lightly to adhere to the crust edge. (this is traditional pattern but feel free to get creative.

Brush the top crust with the beaten egg and sprinkle with sugar/cinnamon mixture.

Bake for 25 minutes or until golden brown.

Once out of the oven, immediately place the pan on a small bowl and let the pan rim slide off. I’ve found that if I let it cool even slightly any caramel that has bubbled up over the edge will set up and it will be very difficult to remove the rim.

Place the tart with the removable bottom on a rack to cool completely.

note: Feel free to use a round tart pan if that is what you have. Instead of rows, overlap the pear slices in a spiral pattern.

pear 2.jpg

Caramel Sauce:

150 grams of granulated sugar (3/4 cup)

1/4 cup of water

1 Tablespoon of Light Corn Syrup

1/3 cup of heavy cream

1 tablespoon of unsalted butter

1/2 teaspoon of kosher salt

In a 2 quart heavy bottomed saucepan combine the sugar, water and corn syrup.  Heat over medium high heat until the mixture begins to turn a medium amber color.  Remove from heat and add the heavy cream, butter and salt and stir.  Be careful because the mixture will bubble up, just keep stirring until smooth. 

Raspberry Crostata

Crostata1.jpg

You don't need a special occasion to make my Raspberry Crostata, it's easy enough to make for a week night dessert.  It starts with a batch of my pasta frolla which translates from Italian  to "short pastry", which can be made the day before, and 1 cup of your favorite raspberry preserves. 

CRostata2.jpg

The lattice top is the classic look for this tart, but feel free to get creative with your top crust!

INGREDIENTS:

260 grams of all-purpose flour

60 grams of granulated sugar

¼ teaspoon of baking powder

½ teaspoon of kosher salt

114 grams of cold unsalted butter

1 whole large egg + 2 egg yolks (If you would like a crispier crust, use 2 whole eggs)

 240 ml of Raspberry Preserves (Raspberry is classic, but feel free to use your favorite fruit flavor)

 1 whole large egg – lightly beaten

 ½ Cup of  sliced almonds

 8” tart pan with a removable bottom

 

METHOD:

Preheat oven to 375 degrees Fahrenheit.

Place the flour, sugar, baking powder and salt into a food processor and pulse about 5 times until combined.  Cut the butter into 6 pieces and add to the flour.  Pulse 10-15 times until the butter is incorporated and the mixture looks powdery or sandy.  Add the egg and egg yolks and pulse until the dough comes together.  Dump the dough out onto a lightly floured surface and knead 5-6 times to form a smooth dough.  Divide the dough into 2 pieces, 2/3 and 1/3. Wrap dough in plastic wrap and place in refrigerator for at least 45 minutes.  After chilling, roll the 2/3 piece into a circle 1/8” thick and use it to line the bottom and sides of the tart pan.

Spread the preserves in the crust. If the dough extends more than 1/2” above the preserves, lightly press down the crust edge so that is creates a thicker rim.

Roll the remaining dough between 2 sheets of parchment paper in the shape of a rectangle 1/8” thick.  Place on a sheet pan and put in the freezer for 10 minutes to firm up the dough.

Remove the sheet of dough from the freezer and cut into 1” wide strips.  Place 5 strips over the jam spaced evenly apart.  The strips should hang over the edge of the pan.  Cut off any excess dough even with the edge of the pan and press lightly to adhere to the crust edge.  Cut 5 more strips and place them across the existing 5 creating a lattice pattern. Press lightly to adhere to the crust edge.

Brush the top crust with the beaten egg and sprinkle with the sliced almond.

Bake for 30-35 minutes or until golden brown.

Once out of the oven, immediately place the pan on a small bowl and let the pan rim slide off. I’ve found that if I let it cool even slightly any jam that has bubbled up over the edge will set up and it will be very difficult to remove the rim.

Place the tart with the removable bottom on a rack to cool completely.