· RECIPES

Ingredients //

1 bag (340g.) Pie & Pasta Blend

1/3 (35g.) cup hazelnut meal

1/4 teaspoon ground cinnamon

1/8 teaspoon nutmeg

2 sticks (226g.) unsalted butter, diced

2 whole eggs

1 egg yolk

1 teaspoon freshly squeezed lemon juice

13 ounces raspberry preserves, like Bonne Maman

1 egg white for brushing

 

Putting it Together //

1. In the the bowl of your stand mixer, combine the Pie & Pasta Blend with the hazelnut meal, cinnamon and nutmeg. Mix on low just to combine.

2. Add the diced butter and mix on the lowest setting until the mixture looks like damp cornmeal.

3. Add the eggs, egg yolk and lemon juice. Mix on high until the dough is very thick.

4. Transfer the dough to a counter that has been lightly dusted with glutinous rice flour.

5. Knead the dough four-five turns and shape the dough into a disk.

6. Wrap in plastic and refrigerate for at least 4 hours or overnight for optimal results.

7. Next day, lightly dust the counter with more glutinous rice flour. Divide the dough into quarters so it is easier to knead. 

8. Knead each section of dough until smooth. Then knead two sections together, set aside, then knead the remaining two sections together so you now have two large half sections.   

9. Preheat oven to 425 degrees F.

10. Roll out one of the disks large enough to line the bottom of a scalloped 10-inch tart pan with enough dough that you have a 1" overhang.

11. Roll the rolling pin over the top of the pan to trim off the excess. Line the dough with parchment paper. (click here for a parchment paper tutorial!)

12. Fill the tart case with your pie weights of choice. (I like to use a combination of rice and quinoa (50% rice : 50% quinoa. Having two types of grains of different shapes and sizes will give you an incredibly smooth tart case. If this process takes you a long time, I recommend putting the other disk of dough into the refrigerator so it doesn't get too soft.) Smooth the pie weights to insure an even bake.

13. Par bake the crust for 15 minutes.

14. In the meantime, roll out the other disk of dough on a piece of lightly dusted parchment paper; make sure the dough is no thinner than ¼ inch.

15. Take a diamond shaped aspic cutter and cut out a lattice pattern in the dough, being sure to make the pattern fit the tart case. Reserve the cut outs to line the crust with leaves.

16. When you have finished cutting out, transfer the dough to the freezer to set for 10-15 minutes.

[assemble]

17. Remove the tart crust from the oven and allow to cool for five minutes. Remove the parchment paper and reserve the rice and quinoa for the next time you bake.

18. Fill the tart case with the raspberry preserves, smooth the top so it is level.

19. Remove the lattice top from the freezer. Lightly brush the edge of the tart crust with a beaten egg white, position the lattice disk over the top of the tart and and pres around the edges to seal.

20. Using your rolling pin, roll ONLY along the edge of the tart pan so you do not damage the lattice work.

21. Brush the lattice with the rest of your egg white. Line the edge of the tart with the reserved cut outs. Brush with the egg white. Place tart on a cookie sheet and bake for 20-25 minutes and the crust is golden. Remove from the oven and allow to cool completely before serving. The preserves need to set and cool before slicing.

 

Serves 6

1. In the the bowl of your stand mixer, combine the Pie & Pasta Blend with the hazelnut meal, cinnamon and nutmeg. Mix on low just to combine.

2. Add the diced butter and mix on the lowest setting until the mixture looks like damp cornmeal.

3. Add the eggs, egg yolk and lemon juice. Mix on high until the dough is very thick.

4. Transfer the dough to a counter that has been lightly dusted with glutinous rice flour.

5. Knead the dough four-five turns and shape the dough into a disk.

6. Wrap in plastic and refrigerate for at least 4 hours or overnight for optimal results.

7. Next day, lightly dust the counter with more glutinous rice flour. Divide the dough into quarters so it is easier to knead. 

8. Knead each section of dough until smooth. Then knead two sections together, set aside, then knead the remaining two sections together so you now have two large half sections.   

9. Preheat oven to 425 degrees F.

10. Roll out one of the disks large enough to line the bottom of a scalloped 10-inch tart pan with enough dough that you have a 1" overhang.

11. Roll the rolling pin over the top of the pan to trim off the excess. Line the dough with parchment paper. (click here for a parchment paper tutorial!)

12. Fill the tart case with your pie weights of choice. (I like to use a combination of rice and quinoa (50% rice : 50% quinoa. Having two types of grains of different shapes and sizes will give you an incredibly smooth tart case. If this process takes you a long time, I recommend putting the other disk of dough into the refrigerator so it doesn't get too soft.) Smooth the pie weights to insure an even bake.

13. Par bake the crust for 15 minutes.

14. In the meantime, roll out the other disk of dough on a piece of lightly dusted parchment paper; make sure the dough is no thinner than ¼ inch.

15. Take a diamond shaped aspic cutter and cut out a lattice pattern in the dough, being sure to make the pattern fit the tart case. Reserve the cut outs to line the crust with leaves.

16. When you have finished cutting out, transfer the dough to the freezer to set for 10-15 minutes.

[assemble]

17. Remove the tart crust from the oven and allow to cool for five minutes. Remove the parchment paper and reserve the rice and quinoa for the next time you bake.

18. Fill the tart case with the raspberry preserves, smooth the top so it is level.

19. Remove the lattice top from the freezer. Lightly brush the edge of the tart crust with a beaten egg white, position the lattice disk over the top of the tart and and pres around the edges to seal.

20. Using your rolling pin, roll ONLY along the edge of the tart pan so you do not damage the lattice work.

21. Brush the lattice with the rest of your egg white. Line the edge of the tart with the reserved cut outs. Brush with the egg white. Place tart on a cookie sheet and bake for 20-25 minutes and the crust is golden. Remove from the oven and allow to cool completely before serving. The preserves need to set and cool before slicing.

Serves 6

photo by Jody Horton

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