Chilled Dough For 10 Inch Flan Ring As Described Recipes

STRAWBERRY MARZIPAN TART

Steps:

• Preheat the oven to 350 degrees F.
• On a floured surface, roll the pastry 3/8-inch thick and line a 10-inch flan ring with it. Place the ring on a parchment paper lined baking sheet and chill it until needed.
• Cream the butter and sugar lightly in an electric mixer; don't let the butter get too soft. Add the eggs and mix lightly.
• Stir in the liqueur, zest, and almond extract, then mix in the ground almonds.
• Pour into the chilled pastry shell and bake for 1 hour to 1 hour and 15 minutes, or until the pastry and marzipan are a deep golden brown.
• Remove the tart from the oven and let cool to room temperature.
• Brush the top of the tart with the currant jelly. Cover the top of the tart with sliced strawberries arranged in concentric circles or in a flower petal design, making certain the whole top of the tart is covered.
• Remove the flan ring and transfer the tart to a flat serving platter. Cut into wedges.
• Sugar Dough: 1 pound unsalted butter, slightly softened 3 1/3 cups (12 ounces) pastry flour 3 1/3 cups (12 ounces) all-purpose flour Pinch salt 3/4 cup (6 ounces) sugar 3 egg yolks 2 to 4 tablespoons heavy cream
• Cut the butter into large pieces and place the pieces in the bowl of an electric mixer fitted with a paddle or dough hook.
• Add the pastry and all-purpose flour, salt, and sugar. Mix on low speed until the butter is evenly distributed throughout the flour.
• Add the egg yolks and cream. Continue to mix on low speed until the dough pulls away from the sides of the bowl.
• Remove the dough and divide it into 2 pieces. Flatten each piece into a 6-inch round. Wrap in plastic and chill for at least 2 hours or overnight. Use as needed. The dough will remain fresh for 2 or 3 days in the refrigerator; or wrap securely in plastic, then in foil, and it will keep frozen for 2 to 3 months.
• Note: The dough may also be made in a food processor using the same technique, but make half a batch at a time for best results.
• To prepare the dough by hand, place the flours, sugar and salt in a large bowl or on a work surface. Mix together. Cut in the butter with your fingertips. Make a well in the center of the flour mixture. Pour in the egg yolks and cream. Using your fingertips, quickly work in the flour until the dough holds together. Form the dough into rounds, wrap it in plastic wrap and chill.
• Yield: 2 1/2 pounds

PUMPKIN FLANS IN PASTRY SHELLS

Steps:

• Prepare an ice-water bath. Combine 2 cups sugar and the water in a small saucepan over medium-high heat. Cook, stirring, until sugar dissolves. Cover pan; bring to a boil. Leave cover on until condensation washes down sides of pan. Remove cover; boil until syrup turns deep amber. Quickly dunk bottom of pan in ice water, and remove. Rapidly divide caramel among eight 4-inch ramekins or custard cups. Swirl to coat bottoms. Let cool. (This can be done several hours ahead of time, and ramekins left at room temperature.)
• Preheat oven to 325°F. In a saucepan, bring milk just to a boil. Remove from heat. In a large bowl, whisk to combine pumpkin, remaining 3/4 cup sugar, the ginger, cinnamon, nutmeg, salt, whole eggs, and egg yolks until smooth. Mix in vanilla and hot milk; pass through a fine sieve, discarding solids. Pour mixture into caramel-lined ramekins, filling each 1 inch high; transfer ramekins to a large roasting pan.
• Place roasting pan in oven; carefully pour very hot water into roasting pan to reach halfway up outsides of ramekins. Loosely tent with foil. Bake 60 to 65 minutes, or until centers of flans are nearly set; a thin-bladed knife inserted into center should come out clean. Carefully transfer ramekins to a wire rack to cool completely. Refrigerate overnight, covered with plastic wrap.
• Preheat oven to 375°F. Place eight 5-inch flan rings or tart pans on a parchment-lined rimmed baking sheet. On a lightly floured surface, roll out each disk of dough 1/8 inch thick. Cut out eight 7-inch rounds. Fit dough into flan rings; trim flush with rims. Pierce bottoms of shells all over with a fork. Refrigerate or freeze until firm, about 30 minutes.
• Line shells with parchment; fill each with pie weights or dried beans. Bake 20 minutes, and remove weights and parchment; bake 6 to 8 minutes more, or until shells are golden brown. Let shells cool completely on wire rack. Remove from flan rings.
• To unmold each flan, dip ramekin bottoms in a pan of hot water, and pat them dry with a towel. Carefully run a knife around inside edge to loosen flan. Place a pastry shell on a plate. Gently invert flan into shell so it is centered, with caramel sauce filling edges. Serve with whipped cream or crème fraîche, if desired.

APPLE TART

Steps:

• Roll our dough on lightly floured board with lightly floured rolling pin. It should be about 12 inches in diameter and one-quarter-inch thick.
• Line 10-inch flan ring or pine plate with dough, pressing it down firmly and crimping edges. Set aside.
• Peel, core and dice seven apples, reserving the other three.
• Saute apples in butter with sugar for 7 or 8 minutes or until apples are a pale golden brown and moisture evaporates. Stir gently to prevent scorching, but do not overmix or apples will become mushy.
• Stir in lemon rind, crushed hazelnuts and marmalade. Cool filling for about 10 minutes.
• Perheat oven to 350 degrees.
• Peel and core remaining three apples and slice very thinly.
• Turn cooled filling into unbaked pie shell, spreading it evenly. Arrange sliced apples in overlapping rows to cover top of pie.
• Sprinkle lightly with melted butter and honey, and bake for 35 to 40 minutes, or until deep golden brown. Sprinkle with a little honey once or twice during baking, to help browning.
• If after 25 minutes, apples are done but not brown, sprinkle confectioners' sugar on top and slide tart under the broiler for a minute or two, or until glazed.
• Melt apricot jam and mix in applejack or Calvados; brush onto baked pie. Arrange a ring of almonds around rim of tart, is desired.

OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees.
• Butter a cookie sheet and line with baker's parchment.
• Cream butter and sugar until light and fluffy. Stir in vanilla, Add sifted baking soda amd stir in. Add oatmeal, flour and raisins and stir in thoroughly. Mix well.
• Using your hands, form dough into balls, each just a little larger than a walnut. Place them about one inch apart on parchmentlined cookie sheet.
• Bake 20 to 25 minutes or until pale golden brown.
• Remove from paper and cool on rack. Although delicious when warm, these are really meant to be eaten cold.
• When cookies have cooled completely, pack in airtight containers.

CHOCOLATE CHESTNUT MOUSSE TART

Steps:

• Whip cream until stiff and set aside.
• Soften gelatin in rum, then set over warm water until liquid
• Beat egg yolks with sugar until thick and pale in color. Beat in gelatin-rum mixture.
• Fold whipped cream, chestnuts and hazelnuts into yolk mixture.
• Turn mousse into cooled pie shell, mounding it toward the center.
• Prepare chocolate curls slowly and carefully by drawing a swivel-bladed vegetable peeler across the brand flat surface of the chocolate, which should shave off in long curls. Sprinkle curls generously over top of the pie and then sprinkle with confectioners' sugar.

STRAWBERRY TART

Steps:

• Pastry: Prepare French Tart Pastry; flour the ball of dough lightly; roll out (Maida recommends rolling out on floured pastry cloth with floured rolling pin) into a 12-inch circle.
• Place the flan ring on a cookie sheet; transfer pastry to flan ring, centering carefully; with your fingers, press in into place.
• With scissors, trim excess, allowing ½ to ¾ inch overlap; fold excess inside to form a double thickness on the rim and press together firmly (the rim should be upright a scant ¼ inch above the flan ring.
• Place the pastry shell on the cookie sheet in the freezer at least until it is frozen .
• When you are ready to bake, adjust oven rack to the center of the oven; preheat to 375°; line the frozen shell with foil and fill it with dried beans or pie weights to keep the shell in place.
• Bake for 20 minutes; remove from oven and carefully remove foil and beans; return the shell to oven and bake 10-15 minutes until the shell is thoroughly dry and lightly browned.
• Remove shell form oven and let stand until completely cool; remove the flan ring by lifting it off.
• Place the berries in a large bowl of cold water; agitate them briefly, and then immediately remove them from the water (the sand will settle to the bottom; pick off the stems and hulls and drain on towels.
• In a blender or food processor, puree 1 pound of the berries to make 2 cups puree.
• Strain the puree through a large strainer set over a large bowl.
• Place the strained puree in a 2-quart saucepan and add in sugar and salt.
• In a small custard cup, sprinkle the gelatin over 2 tablespoons of the water; let stand.
• Place the remaining ½ cup water minus 1 tablespoon of water and the lemon juice in a small bowl with the cornstarch; stir to dissolve.
• Add the cornstarch mixture to the strained berries.
• Place over medium heat; stir constantly but gently with a rubber spatula for about 6-7 minutes until the mixture comes to a low boil, thickens, and becomes rather clear.
• Then decrease the heat to low; add the softened gelatin, and stir to dissolve.
• Continue to cook and stir gently for 3 minutes.
• Remove pan from heat and gently transfer to a wide bowl to cool.
• While the cornstarch mixture cools, place the berries in the baked shell (if berries are very large, you can cut them in half).
• They may stand upright, in a pattern of concentric circles.
• Or, if they are large, they may be cut in half and placed on their cut sides, overlapping one another in concentric circles; either way they should completely fill the shell.
• With a teaspoon, gently spoon the cooled gelatin mixture evenly all over the berries and the spaces between them.
• If the berries are halved and are overlapping, it may be necessary to raise some of them a bit to allow the mixture to run under and around them, and to fill up all the spaces.
• Refrigerate the tart for at least a few hours.
• Whipping Cream: in a chilled bowl with chilled beaters, whip all the ingredients until the cream holds a soft shape but not until it is stiff.
• Serve the cream separately, placing a spoonful alongside each portion.

COPENHAGEN FLAN

Steps:

• Prepare a moderately hot oven 400°F Place an 8-inch fluted flan ring on a baking sheet.
• Place flour and salt in a bowl; cut fats into small pieces until mixture resembles fine breadcrumbs; Add about 1 1/2 tbsp cold water and mix with a fork to form a firm dough; Turn out on to a floured board and knead lightly; Roll out pastry to a circle, 1 1/2 in larger all around than flan ring; Support pastry on rolling pin and lift on to flan rings: gently ease pastry into flan ring and press into flutes; Roll of surplus pastry with rolling pin across top of flan case; Press pastry into flutes again with the fingers.
• Spread jam in base of flan case.
• Cream margarine and sugar together until light; Beat egg and add gradually, beating well after each addition; Fold in flour; Place 4 tablespoons of the top of the milk in a small saucepan; reserve for topping; Stir remainder into creamed mixture with almond extract; Pour mixture into flan case.
• Bake in centre of oven for 20 to 25 minutes; remove flan ring.
• Meanwhile, make topping.
• Chop almonds, place on a baking sheet in bottom of oven for about 10 minutes, to brown.
• Add butter and brown sugar to reserved top of the milk in saucepan; stir over a moderate heat until sugar has melted.
• Bring to the boil and cook, stirring, for 1 minute.
• Stir in browned almonds.
• Spread topping over flan and return flan to oven; cook for a further 10 minutes.
• Serve warm or cold.