Musicians Tart Recipe Epicuriouscom Recipes

STONE FRUIT CUSTARD TART

Steps:

• Crust
• Preheat an oven to 375°F. Cook butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Set aside.
• Pulse pistachios in a food processor until finely ground. Transfer 4 Tbsp. to a small bowl; set aside.
• Scrape reserved browned butter over pistachios in food processor; add egg, brown sugar, flour, salt, and baking powder. Pulse until incorporated, then process, scraping down sides as needed, until mixture looks like wet sand and holds together when squeezed in your hand, about 2 minutes.
• Press dough evenly into bottom and about 2" up sides of pan with a straight-sided glass or measuring cup. Chill while you make the filling.
• Filling and assembly
• Process eggs and brown sugar in clean food processor until eggs are well combined, about 1 minute. Scrape down sides; add sour cream, vanilla bean paste, cardamom, ginger, orange zest, and salt. Sprinkle flour and 2 Tbsp. reserved pistachios over; process until smooth, about 1 minute.
• Starting at the edges of the chilled tart shell and working inward, arrange stone fruit in snug concentric circles, standing each wedge up so one tip is raised and rounded skin side is pressed against crust. Carefully pour custard around fruit (fruit should not be completely covered). Sprinkle coarse sugar over.
• Bake pie until crust is golden brown and filling is puffed and set in the center (it shouldn't wobble when gently shaken), 70-75 minutes. Transfer pan to a wire rack and scatter remaining reserved 2 Tbsp. pistachios over. Let cool, then chill, uncovered, until fully set.
• Unmold tart. Dust with powdered sugar and/or top with dollops of whipped cream or crème fraîche if desired. Serve chilled or room temperature.

MUSICIAN'S TART

Steps:

• 1. FOR TART PASTRY: In a food processor, combine the flour and sugar. Cover and process until combined. Add cold butter; process until mixture resembles coarse crumbs. Add egg yolk and vanilla. Process until combined. With the food processor running, add water through feed tube, processing until a soft dough forms. Shape into a ball. If necessary, wrap in plastic wrap or waxed paper and chill in fridge for 30 to 60 minutes, or until easy to handle.
• 2. On a lightly floured surface, roll dough from center to edge into an 11-inch circle. Transfer to a 9-inch tart pan with a removable bottom, being careful not to stretch pastry. Press into bottom and up side of pan. Trim even with edge of pan. Line pastry with a double thickness of foil and bake for 10 minutes in a preheated 350-degree oven. Remove foil; bake for 8 minutes more. Cool crust on a wire rack for 1 hour.
• 3. FOR FILLING: In a medium saucepan, combine pears, dates, pear nectar, and 1/4 cup brown sugar. Bring to a boil over medium heat. Cook, uncovered, for 1 minute. Remove from heat. Cool slightly. Transfer to food processor. Cover and process until a thick paste forms and fruit is nearly smooth.
• 4. FOR NUT TOPPING: In a small saucepan, combine butter, 1/4 cup brown sugar, and the corn syrup. Bring to a boil over medium heat. Cook, uncovered, for 1 minute. Remove from heat. Stir in pine nuts, almonds, cashews, and the 2 Tbsp. whipping cream. Set aside.
• 5. TO ASSEMBLE: Spread fruit filling onto bottom of cooled crust. Pour nut topping evenly over filling. Place tart pan on a baking sheet. Bake in a preheated 375-degree oven for 20 minutes. Cool. If desired, serve with whipped cream and grated chocolate.

CANADIAN BUTTER TARTS

Steps:

• Prepare and refrigerate the pie dough.
• Roll the dough as you would for most pies, about ⅛-inch thick or a tad thinner. Don't worry about keeping it nice and round like you normally would.
• Using a 4-inch-diameter cookie or biscuit cutter, cut the dough into as many circles as possible. Line each cup of a standard 12-cup muffin pan with one of the circles, gently nudging it down into the bottom creases of the pan. Try not to stretch the dough as you work; it can help to use something blunt, like a narrow jar, to nudge the dough. The top edge of the dough circle should come to about the middle of the cup. Gather the scraps and reroll the dough if you need additional ­circles. Chill the pan in the freezer for 20 to 30 minutes.
• Adjust one oven rack so it is in the lower position, and preheat the oven to 425°F (220°C). Combine the sugar, maple syrup, and butter in a mixing bowl. Whisk briefly. Add the egg, vinegar, vanilla, and salt, and whisk again.
• Set the muffin pan on your work surface. If you're using the fruit or nuts, put a few pieces in as many of the shells as you wish, but don't crowd them. Use a ladle or ¼-cup measuring cup with a handle to divide the filling evenly between the shells.
• Bake for 15 to 18 minutes, until the filling bubbles and darkens somewhat.
• Transfer the pan to a rack and cool for 5 minutes, then carefully run a butter knife around the edge to loosen each tart. Let the tarts cool in the pan, then remove. Store, refrigerated, in a single layer in a covered tin or container, but let them come to room temperature before serving.

MUSICIAN'S TART

Steps:

• For crust:
• Mix first 3 ingredients in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Blend in yolk and vanilla using on/off turns. Blend in enough cream by teaspoonfuls to form dough that begins to clump together. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. Preheat oven to 350°F. Roll out dough between sheets of waxed paper to 12-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Trim edges. Freeze crust 15 minutes. Line with foil. Fill with dried beans or pie weights. Bake until sides are set, about 10 minutes. Remove foil and beans; bake crust until golden, about 20 minutes more. Cool completely on rack.
• For fruit filling:
• Combine all ingredients in heavy medium saucepan and bring to boil. Reduce heat and simmer 1 minute. Purée mixture in processor to thick paste. Cool completely.
• For nut topping:
• Preheat oven to 400°F. Cook first 3 ingredients in heavy large saucepan over low heat, stirring until sugar dissolves. Increase heat and bring to boil. Boil vigorously 1 minute. Remove from heat. Add nuts and cream.
• Spread fruit filling in crust; smooth top. Set tart on cookie sheet. Spoon nut topping over. Bake until filling bubbles, about 20 minutes. Transfer tart to rack and cool 10 minutes. Using oven mitts, loosen tart pan sides but do not remove. Cool tart completely in pan. (Can be prepared 1 day ahead. Cover and let stand at room temperature.) Remove pan sides. Cut tart into wedges.

MUSICIAN'S TART

Steps:

• FILLING.
• Combine all filling ingredients in medium saucepan and bring to boil. Reduce heat; simmer 1 minute.
• Puree mixture in processor to thick paste (can wait til cools a bit). Cool completely.
• Preheat oven to 400 degrees Fahrenheit.
• NUT TOPPING.
• Cook first 3 ingredients in heavy saucepan over low heat, stirring until sugar dissolves.
• Increase heat, bring to boil. Boil vigorously 1 minute.
• Remove from heat; mix in nuts and (pareve) cream.
• ASSEMBLY.
• Spread fruit filling into bottom of cooled, baked pie/tart shell.
• Set tart pan on cookie sheet. Spoon nut topping over filling.
• Bake until filling bubbles, about 20 minutes Remove from oven and cool on rack for about 10 minutes
• Loosen tart pan from sides (if using pan with removable sides) but do not remove.
• Cool completely in pan.
• Can be prepared one day ahead. Let stand at room temperature. Remove pan sides; cut into wedges.