William Tart Swedish Recipes

THE SWEDISH TART

Steps:

• Shake 1/4 cup sugar and 1/4 cup water in a jar until sugar dissolves. Stir in 1/4 cup coarsely chopped fresh dill. Cover; chill until flavors infuse, 24-48 hours. Strain dill syrup. Combine 3 ounces green tea kombucha, 1 1/2 ounces aquavit or vodka, and 1/2 ounces dill syrup in a highball glass half-filled with crushed ice. Stir. Add more crushed ice, mounding above rim. Garnish with a dill sprig.

SWEDISH TOSCAS (SWEDISH ALMOND TARTS)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream the butter with the white sugar in a mixing bowl. Mix in 1 cup flour and stir to make a smooth dough. Divide the mixture by placing even amounts into the cups of a 12-cup muffin tin. Press the mixture into the bottom and up the sides of each cup.
• To make the filling, mix the slivered almonds, brown sugar, and 2 tablespoons butter in a small pan. Stir in the cream, and 2 teaspoons flour. Cook and stir the mixture constantly over medium heat until it boils, about 10 minutes. Divide the mixture evenly between the prepared tart shells.
• Bake in preheated oven until tops and crust edges are light brown, about 10 to 15 minutes. Remove from the oven, and cool 10 to 15 minutes before removing the tarts from the muffin pan. Cool completely on a rack.

SECKEL PEAR TART WITH POIRE WILLIAM CREAM

Steps:

• Make shell:
• Roll out dough on a floured surface with a floured rolling pin into a 20-by 8-inch rectangle, reflouring surface as necessary. Transfer to tart pan, gently fitting dough into pan without stretching. Trim overhang to 3/4 inch, cutting off corners. Fold overhang inward to reinforce side, then trim flush with edge of pan. Reserve excess pastry for another use if desired. Prick bottom of tart shell all over with a fork and chill until firm, about 30 minutes.
• Preheat oven to 375°F with rack in middle.
• Line shell with foil and fill with pie weights, then bake until sides are set, about 20 minutes. Remove foil and weights and bake shell until golden brown all over, 15 to 20 minutes more. Cool completely in pan.
• Poach pears:
• Put wine in a wide 4-quart pot and set a sieve lined with dampened flour sack cloth over it. Grate Bartlett pears (including skin) on large holes of a box grater into cloth, then bunch up cloth around mixture and squeeze as much clear juice as possible through cloth into pan with wine. Discard solids remaining in cloth. Transfer wine mixture to a 2-cup measure and add enough water, if necessary, to bring total to 2 cups liquid, then return to pan and stir in sugar.
• Carefully peel Seckel pears, leaving stems intact, then core through bottom with tip of vegetable peeler or a small knife to remove seeds.
• Bring wine mixture to a boil, stirring until sugar has dissolved, then add pears, in 1 layer if possible. Simmer, tightly covered, turning occasionally, until tender, about 20 minutes. Carefully transfer pears with a slotted spoon to a rack set over a 4-sided sheet pan to drain and cool, standing them upright. Transfer pear syrup to cleaned 2-cup measure, adding any juices from sheet pan under pears (you will have 1 1/4 to 1 1/2 cups syrup), and reserve for pastry cream and glaze.
• Make pastry cream:
• Whisk together egg yolks and cornstarch in a small bowl, then whisk in 1 cup pear syrup. Transfer to a small heavy saucepan and scrape in seeds from vanilla bean, reserving pod for another use. Bring to a boil over medium heat, whisking, then cook, whisking, 2 minutes. Remove from heat and whisk in poire William and butter. Transfer to a bowl and cool completely, its surface covered.
• Make glaze:
• Stir together poire William and gelatin in a very small bowl and let stand 1 minute.
• Bring remaining pear syrup to a boil in a very small heavy saucepan, then boil, if necessary, until reduced to about 1/3 cup. Stir in gelatin mixture until dissolved. Remove from heat.
• Remove side of tart pan. Whisk cooled pastry cream to loosen, then spread in shell. Stand pears upright on pastry cream, arranging them in 8 rows of 2 or 3.
• When glaze has cooled and thickened slightly (to speed cooling, set pan in an ice bath), brush it on pears. If glaze gels in pan, reheat very briefly.

WILLIAM TART (SWEDISH)

Steps:

• Glacéd ganache, for a tart:.
• Warm the cream, sugar & glucose. Slightly before the boiling start remove the pot/kettle.
• Cut the chocolate into small pieces & stir it in the mixture mentioned above.
• When everything has melt into a smooth paste at ~104°F, 40°C Add the, slightly warned, butter. Stir until the paste is as smooth as before.
• Cool it if you aren't going to use it right away. At usage try having it below ~104°F, 40°C, and yet still not too cold.
• Tart assembly:.
• Instruction video(It's in Swedish): "http://www.youtube.com/watch?v=N-FshQX-chQ".
• White cake layer will now be known as layer.
• Cut three layers & whip the cream. If possible use a slightly thicker layer at the bottom for a more stable tart.
• Add custard to the bottom layer. Don't spread it out to the edge try leaving 0.4 in, 1 cm.
• Add the middle layer, with the cut side facing the custard.
• Add a thin layer of whipped cream to, the top of, the middle layer.
• Add pear bits & spread them on top, into, the whipped cream.
• Add top layer, mold it slightly.
• Add whipped cream on top and the sides, creosote, of the nearly finished tart.
• Put it into a refrigerator.
• Start to mangle the almond paste so that it's about 0.08 in, 2 mm, thick.
• Roll the mangled almond paste onto a baking stick, or some other long cylinder shaped object.
• Take out what you previously put into the refrigerator.
• Roll out, apply, the almond paste on top of the nearly finished tart.
• Mold, & cut the excess, almond paste.
• Pour the, slightly heated, ganache on top of the tart and let it flow out.
• Stroke the ganache gentle with a pallet.
• Sweep around the tart until the drip/flow of excess ganache stops.
• Add the roasted almond, traditionally around the sides from bottom up to about a third to, or half, of the height.
• Let the ganache become more solid, & add ornaments if you have.
• PS. English isn't my native language, if you find minor errors.
• I have no real facts about preparation and cooking time.