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Lilies and Peaches
Art Print
Gish, Del
Buy at AllPosters.com
La Belle Cuisine
Nathalie
Dupree’s
Peaches and Cream Pie
Serves 6 to 8
“A friend who came to
dinner the other day described this as peach crème brûlée
in a crust.
Well, not exactly, but it is rich and creamy and the sides caramelize a
bit, making it a luxurious experience. Since it has no eggs, it does not
need to be
kept refrigerated for a picnic or covered dish meal, which is
an added bonus.”
3/4
cup sugar
1/2 cup all-purpose flour
1 unbaked 9-inch pie shell
2 cups sliced fresh or frozen pitted
peaches, defrosted
1 cup heavy cream
Preheat
the oven to 350 degrees F. Mix sugar and flour in medium bowl. Sprinkle
1/3 of flour mixture into pie shell. Add peaches and sprinkle with
remaining sugar-flour mixture. Pour heavy cream over fillings. Gently stir
peaches to cover them completely with cream.
Bake
until peaches are tender and crust is golden, about 45 minutes. Serve hot
or cool on rack.
To Freeze Peaches: Fill large bowl halfway
with ice water; add a few lemon
slices. Cook peaches in large pot of
boiling water until peels begin to loosen,
about 2 minutes. Using slotted spoon, transfer peaches to large
bowl of lemon
ice water. Using sharp knife, cut peaches in half and remove
pits. Cut peaches
into wedges, then rinse in lemon ice water. Drain
peaches and pat dry. Arrange
peaches in single layer on baking sheet lined
with plastic wrap. Transfer baking
sheet to freezer. Freeze until peaches
are frozen solid. Enclose frozen peaches in
resealable plastic bag. Remove
individual peach wedges as desired.
Lemon
Curd Strawberry Tart
Gourmet Archives
Curd:
1/2 cup sugar
5 tablespoons unsalted butter, cut into bits
2 large eggs, beaten lightly
1/4 cup fresh lemon juice
2 tablespoons freshly grated lemon zest
Shell:
1 1/2 cups flour
6 tablespoons confectioner's sugar
1/2 cup cold unsalted butter, cut into bits
3 tablespoons sour cream
1 large egg yolk
1/8 teaspoon vanilla extract
1
1/2
pints small strawberries (about 18), hulled
1/4 cup heavy cream
Make lemon curd: In a
metal bowl set over a saucepan of simmering
water cook sugar, butter,
eggs, lemon juice and zest, whisking frequently, until curd is thick
enough to hold marks of whisk and the first bubble
appears on surface, 12
to 15 minutes. Strain curd
through a sieve into
bowl and cool. Chill
curd, covered, until ready to use. (May
be made
1 week in advance and kept covered and chilled.)
Make shell: In a food
processor pulse flour, confectioner's sugar, butter
and a pinch of salt
until mixture resembles coarse meal. In a small bowl
stir together sour cream, egg yolk and vanilla
until combined well and add
to flour mixture. Process mixture briefly
until a ball of dough is formed.
Shape
dough into a thick disk and chill, wrapped in plastic wrap, at least
30
minutes. Preheat oven to 375
degrees F. On a floured surface roll out dough 3/8 inch thick and cut out an
11-inch circle. Transfer
dough with
2 spatulas to baking sheet.
Crimp edge decoratively and chill dough 20 minutes. Prick
the shell all over with a fork and bake in middle of oven
until it is pale golden, 15 to 17 minutes. Cool
shell completely on baking
sheet on rack.
Assemble tart: Spread
lemon curd evenly on shell, leaving 1-inch border, and arrange
strawberries on it. (May be
assembled up to this point 3 hours
in advance and kept covered.) Whip cream and spoon into a pastry bag
fitted with a large star
tip. Pipe rosettes of cream
between strawberries and transfer tart to platter.
Black,
Golden and Red Raspberry Tart
Berries: a Country Garden Cookbook
by Sharon Kramis, 1994, Collins Publishers, San
Francisco
 
“Fresh fruit tarts are so
beautiful, but many times the crust and filling
are disappointing. The wonderful crisp texture of this cornmeal crust
and creamy filling will live up to your expectations.”
Venetian
Cornmeal Crust:
1 1/2 cups all-purpose flour
1 cup fine yellow cornmeal
1/2 teaspoon salt
1 teaspoon baking powder
1 stick unsalted butter, at room temperature
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 tablespoon lemon zest
1 whole egg plus 1 egg yolk
1 tablespoon dark rum or water
4
ounces cream cheese, softened
1/4 cup whipping cream
1/3 cup plus 1 tablespoon powdered sugar
1/4 teaspoon vanilla extract
4 ounces fresh mascarpone cheese
2 cups assorted raspberries (a combination of black,
golden and red),
washed and well dried
Preheat
the oven to 350 degrees F.
In
a medium bowl, combine the flour, cornmeal, salt and baking powder.
In the
bowl of a food processor fitted with a steel blade, place the butter
and
sugar. Cream until light and fluffy. Add the vanilla, lemon zest, eggs
and
rum. Pulse until well blended.
Transfer
the mixture to the bowl containing the dry ingredients. Stir until
well
mixed. The dough should be sticky and thick. Wrap in waxed paper.
Refrigerate for 30 to 60 minutes.
Divide
dough in half (freeze half for another time). Knead the dough 4 to
5 times
on a lightly floured surface. Sprinkle a little flour on the dough
and the
rolling pin to prevent sticking. Roll dough into a 10-inch circle,
about
1/4 inch thick. If the dough is sticky, roll out between 2 sheets of
waxed
paper.
Transfer
the dough carefully and place in a 9-inch tart pan with a
removable
bottom. Lightly press dough into pan. If it tears, simply
press
it
together again.
Cover
the dough with aluminum foil and fill with 2 cups of pie weights
or
uncooked rice or beans. Bake for 20 minutes.
Remove
foil and pie weights and bake for an additional 12 minutes, or
until the
crust browns slightly. Remove from the oven. Let cool for 5 minutes.
Carefully remove the outside ring of the pan. With a long metal spatula,
gently slip the tart shell off the metal bottom and gently transfer
to a
cooling rack. Let cool for 30 minutes.
Place
cooled tart shell on a serving plate and cover with plastic wrap
until
ready to fill.
In
a large bowl, place cream cheese, whipping cream, powdered sugar
and
vanilla. Beat until fluffy with an electric mixer. Using a flexible
spatula, fold in the mascarpone.
Spread
the filling into the cooled tart crust with a flexible spatula.
Top filling with black, golden and red raspberries, arranging berries
in concentric circles, and refrigerate for 30 minutes.
Serves 6 to 8.
Bumbleberry
Pie
Berries: a Country Garden Cookbook
by Sharon Kramis, 1994, Collins Publishers, San
Francisco
“Bumbleberry
pie is an old-fashioned name for a pie made with several
varieties of berries. In the middle of July, when raspberries, boysenberries,
blackberries and blueberries are all available, I like to make this pie.”
Pastry
for a double-crust, 10-inch pie (recipe follows)
Filling:
1 3/4 cups granulated sugar
4 tablespoons arrowroot
3 cups fresh red raspberries
1 cup fresh boysenberries
1 1/2 cups fresh blackberries, preferably
the small wild variety
1 1/2 cups fresh blueberries
2 tablespoons unsalted butter, cut into small pieces
Prepare
the pastry and place lower crust in a 10-inch pie pan.
Preheat
oven to 425 degrees F.
In
a large bowl, combine the sugar and arrowroot, then gently toss with
the
berries. (If you are using frozen berries, thaw, drain the berries and
increase the amount of arrowroot by 1 to 2 tablespoons.
Let
the filling mixture stand for a few minutes, then spoon into the pie
shell
and dot with butter. Gently place the top crust over the berries and crimp the edges together with your thumb and forefinger. Use a sharp
knife to
make small slashed in the top crust to allow steam to escape.
Or
for a
fancier presentation, make a lattice crust. Bake for 25 minutes.
Reduce
heat to 350 degrees F. and bake for an additional 35 minutes.
The
pie will be done when juices start to bubble slightly out of the
steam
cuts. Serves 8.
Double-Crust for 10-inch Pie
“The
cake flour is the secret in this crust recipe. It makes the crust
extremely tender. I have found that using shortening for berry pie
prevents soggy pies.”
2
cups cake flour [not self-rising]
2/3 cup chilled shortening
1/2 teaspoon salt
6 tablespoons ice water
Place
the cake flour in a medium bowl. Add the shortening and salt.
With
the
tips of your fingers or using a pastry blender, rub the flour and
shortening together until well blended. (This only takes a few minutes.)
Sprinkle
in the ice water, stirring with a fork. Gather the dough together
with
your hands, forming a ball. Divide the dough in half. Flatten into
two
5-inch rounds, approximately 1/2 inch thick.
Wrap
dough with plastic wrap and chill approximately 45 minutes to 1
hour.
Dough can be frozen until further use. Thaw at room temperature.
Featured Archive Recipes:
Blackberry-Bourbon Custard Pie
Blueberry Cream Cheese Tart
Blueberry-Pecan Crunch Pie
Cherry Buttermilk Pie
Peach and Almond Pie
Piled-High Peach Pie
Plum-Buttermilk Tart
Ruston Peach Crumb Pie
Index - Fruit Recipe Archives
Index - Pie Recipe Archives
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