Long Night of Pie Dreaming
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"To cook is to
create. And to create well...is an act of integrity, and faith."
"A man can always accept a piece of pie.
On the farm, pie is the great common denominator."
- Rachel Peden, Speak to the Earth
Recipe of the Day Categories:
Friday, November 10, 2006
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Bon Appétit Archives
1/2 cups cranberries
tablespoons whole blanched almonds
1/2 tablespoons well-chilled unsalted butter, cut into pieces
Toasted Almond Pastry:
tablespoons almonds, toasted
1/2 teaspoons sugar
tablespoons well-chilled unsalted butter, cut into 6 pieces
cup plus 3 tablespoons unbleached flour
For Cranberry Sauce: Heat
cranberries, 1/3 cup sugar and water in heavy small non-aluminum saucepan
over low heat, stirring until sugar dissolved.
Increase heat and bring to boil. Reduce heat and simmer until berries pop, about 10 minutes. Cool slightly. In food processor fitted with steel knife process cranberry
mixture until almost smooth, stopping once to scrape down sides of work
bowl, about 2 minutes. Add
Amaretto and blend 5 seconds. (Can
be prepared 1 week ahead. Cover
and refrigerate. Before using
process with steel knife until almost smooth.)
For Almond Cream: In
food processor work bowl fitted with steel knife mince nuts with sugar
until nuts are as fine as sugar, about 2 minutes.
Add egg, yolk, butter and Amaretto and process 2 minutes, stopping
to scrape down sides of work bowl. Remove from work bowl. (Can
be prepared 3 days ahead. Cover
and refrigerate. Bring to
room temperature before using.)
For Toasted Almond Pastry: In
food processor work bowl fitted with steel knife, mince almonds with sugar
until nuts are as fine as sugar, about 1 minute. Add butter and chop coarsely, using 4 to 5 on/off turns. Add Amaretto and salt and blend until butter is the size of small
peas, about 6 seconds. Add
flour and process just until dough begins to gather together; do not form
ball. Transfer to plastic
bag. Working through bag,
roll dough into a 6-inch log. Chill
until firm, at least 1 hour. (Can
be prepared 3 days ahead
and refrigerated or 4 months ahead and frozen. Thaw in refrigerator until
Cut almond pastry into 12 rounds.
Roll each out between sheets of plastic wrap or waxed paper to a 3
1/2-inch round. Arrange in twelve 3-inch tart pans. Press dough into pans. Pierce
bottom and sides of dough with fork. Arrange pans on a large baking sheet. Refrigerate or freeze until firm.
Position rack in center of oven and preheat to 375 degrees F. Line each tart pan with a 4-inch square of foil, carefully pressing
into bottom and folding over upper edge of dough. Bake 10 minutes. Remove foil and continue baking until lightly browned, about
3 minutes. Spread 1 generous
tablespoon cranberry sauce over bottom of each tart. Top each with about 1 tablespoon almond cream. Bake until filling is set and lightly browned, about 14
Transfer to rack and
cool 5 minutes. Remove tarts
from pans. Cool completely. (Can be prepared 1 day ahead and stored in airtight
container.) Just before
serving, sprinkle powdered sugar over top of each tart.
Index - Pie Recipe
Basic Pie Crust