![]() ![]() Fit dough into a 9-inch fluted tart pan with a removable bottom, or alternatively into 3 1/2 inch tartlet pans. Step 3 On a lightly floured surface, roll dough to a 12-inch round, about 1/8-inch thick.Use half of the dough to make the plum tart and reserve the other half wrapped in plastic wrap for later. Refrigerate until firm, at least two hours. Step 2 Scoop about half the dough onto a sheet of plastic wrap, flatten into a disk and wrap in plastic.In the bowl of a standing mixer fitted with a paddle attachment, beat the butter, sugar, and salt on medium-high speed until light and fluffy (about three minutes), scraping the sides of the bowl halfway through. Step 1 Prepare the Pâte Sucrée: In a bowl, whisk the flour to aerate it.Instead, I prefer to chill the dough, including the overhang, and then use the base of my palm to ‘push’ or ‘sweep’ the excess dough away and off the edges of the pan.” “The SoNo Baking Company Cookbook” by John Barricelli (Clarkson Potter 2010) Now on to the recipe: I warn against this as it can damage a wooden rolling pin, causing small indentations from the metal rim of the pan. Number Two: “Some bakers like to trim pie and tart crusts by rolling the rolling pin over the pie plate or tart pan. Take time arranging plums to achieve a professional-looking dish.”– CTPOST “In the Kitchen with baker/chef John Barricelli” by Christina Hennessy, Oct 12, 2017. When the dough starts to stick, slide an offset spatula or bench scraper underneath to free it and continue to turn it as you do so. Too much flour makes the dough break and alters the recipe. Number One: “Roll sweet dough with as little flour as possible. Two Tips from John Barricelli before you start your bake. You can even vary the size-choosing a traditional 9-inch tart or, as Andrew did, turning out 8-3 1/2 inch tartlets. That will give you some idea of how versatile this recipe can be. When Martha requested a Plum Tart for dessert, he went all out, using 8 different varieties and plum hybrids-apricots, pluots, and plumcots. In addition to his TV appearances, his job description included planning the sweet side of the menu for Ms. He first created it when he worked for no less than Martha Stewart. ![]() At both shops, he creates dozens of baked goods including this great Plum Tart. The Connecticut baker has two locations there. Martha Stewart Living/August/94 Scanned & fixed by Di Pahl Posted to MM-Recipes Digest V4 #033 by John Merkel on Jan 31, 1997.John Barricelli’s takes on his Plum Tart recipe feature an artful selection and placement of plums John Barricelli, owner, baker, and chef of Connecticut’s SoNo Baking Company & Cafe, is no stranger on Chewing The Fat. Cool slightly, remove tart form, and serve. Remove from heat and strain if necessary, discarding fruit solids. Meanwhile, heat jam and 2 T water in a small saucepan over medium heat. Bake until crust is golden brown and fruit is bubbling, about 35 minutes. Fold sides of pastry over plums and tear to create a 1-inch free-form edge. Neatly overlap sliced plums in a fish-scale pattern on top of flour and sprinkle with sugar. Crumble almond paste evenly over pastry and sprinkle flour evenly on top. Roll pastry onto pin and unroll over form let extra dough hand over the edge. Roll out pastry to 1/8 inch thick, it should be about 3 inches longer and wider than tart form. Set a 4 1/2-by-14-inch bottomless tart form on a parchment-lined baking sheet. Martha Stewart Living/August/94 Scanned & fixed by Di Pahl Posted to MM-Recipes Digest V4 #033 by John Merkel on Jan 31, 1997.
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