From James Peterson’s book, Cooking

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FRESH BERRY TART / Makes one 9 0r 10 inch tart

Classic French Sweet Pie and Tart Dough

1 cup Lemon Curd

3 Cups Berries

2 Tablespoons Apricot Glaze

Preheat the oven to 400F.  Line a 9-10 inch tart ring or fluted tart pan with removable bottom with the dough.  Pre-bake the tart shell:  Line the pastry beyond the rim and then fill with rice or dried beans.  Bake for 15 minutes, or until the edges of the pastry lose their sheen and take on a matte appearance.  Remove the weights and parchment and bake the shell for 10 to 15 minutes longer or until the shiny center loses its sheen and the edges of the crust barley begin to brown.  Let the crust cool completely.  Using a offset spatula, spread the curd over the tart shell in an even layer.  Arrange the berries on top so they cover the filing. Brush with the glaze.

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LEMON CURD

Makes 2 cups without butter  or  2 1/2 cups with the butter

4 eggs or 10 egg yolks

2/3 cup sugar

Grated zest of 1 lemon

2/3 cup fresh lemon juice

4 to 8 tablespoons butter

In a heatproof bowl that  fits over a saucepan, whisk together the eggs and sugar for 2 minutes, or until smooth and slightly pale.  Whisk in the lemon zest and juice.  Bring a few inches of water to simmer in the saucepan and rest the bowl in the rim of the pan over, but not touching, the water.  make sure that no flame wraps around the bottom of the saucepan and overheats the edge of the bowl.  Continue whisking the mixture for about 2 minutes or until it thickens.  Remove the curd from the heat and whisk in the butter until melted.  Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.  Let cool and refrigerate until needed.  It will keep for up to 3 days.

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Classic French Sweet Pie and Tart Dough  (Pâté Sucrée)

Makes one 9 or 10 inch tart or pie crust

10 Tablespoons cold butter

2/3 cup sugar

2 eggs

2 cups flour

1/2 teaspoon salt

By stand mixer:  Slice the butter, put it in the stand mixer fitted with the paddle attachment, and add the sugar.  Cream together on medium, then high, speed for about 4 minutes or until the mixture is smooth.  And 1 egg and beat on high speed for a minute or so.  Separate the remaining egg and reserve the egg white.  Add the yolk to the butter mixture and beat for about two minutes or until the mixture looks like cottage cheese or is smooth. (Sometimes the whole thing emulsifies into a smooth mixture but usually it doesn’t.)  Turn off the mixer.

Add the flour and salt, cover the mixing bowl with a towel – hold the towel around the sides of the mixer bowl to keep flour from flying out and to keep the towel from getting caught in the blade – and turn the mixer on high.  As soon as you hear the motor begin to strain, turn off the mixer.  If after 30 seconds you don’t hear anything, stop the mixer, add the reserved egg white and beat again.  The dough is ready when it looks shaggy.

Shape the dough into a disk.  If the dough is soft or your kitchen is warm, wrap the dough and refrigerate for 15 minute and then roll out.

(if you want directions for food processor or by hand just email us and we will send them your way)