tarts

Easter Brunch, on Tuesday Night! (and how you can try this at home)

Alessandra_Easter_Brunch_Andy_HamBy all accounts, this week’s Easter Brunch class was a big hit, for participants and teachers alike!

We joined the namesake owner of Cooking With Alessandra for a Tuesday evening class, making a range of delicious dishes that are perfect for a springtime weekend brunch!

Here’s the Easter Brunch menu (and photos, below):

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Lemon Bruleé Tart

AllSpicer Anna, using the blowtorch to caramelize the sugar on the Lemon Bruleé Tart
AllSpicer Anna, using the blowtorch to caramelize the sugar on the Lemon Bruleé Tart

INGREDIENTS

Sweet pastry dough for a single-crust pie
1/2 Cup heavy cream
1/2 Cup plus 1 Tbsp sugar
1 tsp finely-grated fresh lemon zest
1/2 Cup fresh lemon juice
4 large egg yolks
1 whole large egg

Special equipment:
a 9-1/2″ round fluted tart pan (1 inch deep) with a removable bottom;
pie weights or raw rice;
a small (culinary) blowtorch

Serve with Honey-Vanilla Paste Whipped Cream with a pinch of thyme.

STEPS

Using a lightly-floured rolling pin on a lightly-floured surface, roll out dough into a 13-inch round. Gently fit into the tart pan and trim any edges that stick out. Chill pastry shell until dough is firm, about 30 minutes.

Meanwhile, put oven rack in middle position and preheat oven to 375°F.

Alessandra_Easter_Brunch_Lemon_Brulee_torchLightly prick bottom of chilled pastry shell all over with a fork. Now line the crust-filled tart pan with aluminum foil and top foil with pie weights to keep crust from “bubbling” up. Put tart pan in the oven and bake until sides are set and the edge is a pale golden color, 18 to 20 minutes. Now carefully remove foil and weights, and continue to bake pastry shell until it turns a deep golden color, another 15 to 20 minutes more. Remove tart pan from oven, and reduce oven temperature to 300°F.

Using an electric mixer fitted with the whisk attachment, whisk together in a mixing bowl the cream, 1/2 Cup sugar, lemon zest and juice, egg yolks, and additional whole egg until all ingredients are thoroughly combined.

Put tart shell (still in the tart pan) onto a large baking sheet and transfer to 300°F oven. With oven rack extended, carefully pour creamy lemon filling into tart shell (custard will still have bubbles on top), then carefully slide rack back into oven.

Bake tart until custard is “set” (mostly firm) 3 inches in from edge, but trembles slightly in center when gently jiggled, 25 to 35 minutes. Remove tart pan from baking sheet, and cool the tart, still in the pan, on a wire cooling rack for at least 30 minutes. Carefully remove outside of the tart pan and allow tart to continue cooling, to room temperature, about 1-1/4 hours.

Just before serving, sprinkle remaining 1 Tbsp sugar evenly over the top of the tart. Using your lighted culinary blowtorch, move the flame evenly back and forth, just above the top of the tart, avoiding the crust, until the sugar is caramelized and slightly browned (be careful not to burn the sugar!). Allow tart to stand 5 minutes before serving.

MAKE AHEAD: The tart, without the caramelized-sugar top, can be baked and cooled up to 1 day ahead, then chilled in an airtight container. When ready to finish and serve, very gently blot any moisture from the surface of the tart with paper towels, just before sprinkling with sugar and caramelizing top.

Top with Honey–Vanilla Paste Whipped Cream and a pinch of thyme.

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Gruyere-Asparagus Tart

INGREDIENTS

1 sheet frozen puff pastry, thawed
1 Tbsp flour, plus more for work surface
Coarse sea salt
1 lb tender asparagus, trimmed, cut into 2-inch pieces, stalks and tips kept separate
2 tsp Extra-Virgin Olive Oil
4 large eggs, room temperature
1 Cup heavy cream
1/2 Cup Gruyere cheese, finely shredded
1/2 Cup fresh goat cheese, roughly crumbled

STEPS

On a lightly floured work surface, roll out puff pastry into a 14-inch square. Using a sharp knife and an upside-down dinner plate, trace around the baking dish and cut the puff pastry dough into a 13-inch circle. Put pastry dough into a lightly oiled 9-inch round baking dish or a 5-1/2-to-6-cup deep-dish pie plate. Poke dough all over with a fork. Freeze until dough is chilled and firm, about 30 min.

Preheat oven to 350F. Line tart shell with parchment paper and fill it with pie weights or dried beans. Place pie pan on a baking sheet and bake the empty crust until edges turn pale golden brown, about 40 minutes. Remove crust from oven and gently remove the pie weights (or beans) and parchment paper. Return crust to oven and bake until bottom is dry and golden brown, another 5 minutes more. Remove from oven and allow to cool completely on a wire rack.

Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the asparagus stalks and cook until barely tender, about 2 minutes. Transfer asparagus stalks to a bowl of ice water; when cooled, transfer vegetables to a plate and gently pat dry. Now, add the asparagus tips to the boiling water and cook briefly – only 30 seconds should do the trick. Remove the asparagus tips from the boiling water with a slotted spoon or fine mesh sieve, and transfer to the ice water bowl; drain when cool. Pat tips dry (very gently!) and toss with oil in a small bowl.

Transfer asparagus stalks to a blender. Add the eggs, cream, flour, and 1-1/4 teaspoons salt to the blender and puree until mixture is very smooth.

Pour the asparagus-egg-cream-custard into the prepared crust. Sprinkle the eggy batter with the Gruyere and goat cheeses, then top decoratively with asparagus tips. Bake tart until the edges of the custard filling are puffed, the top is golden brown, and center is set (not jiggly), about 40 minutes. (Tent with foil for the last 15-20 min, if necessary, to prevent over-browning.) Remove tart from oven and allow to cool on a wire rack at least 15 minutes before serving.

Make ahead; traveling tart: Crust can be baked empty, then cooled completely, and wrapped in plastic wrap up to 1 day ahead. Tart can be made up to 8 hours ahead and served at room temperature.

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Lemon Curd Tart with Olive OIl

INGREDIENTS

For the tart shell:
2 Tbsp almonds (with skins), toasted and cooled
3/4 Cup all-purpose flour
1/4 Cup confectioners sugar
Pinch of Fine Sea Salt
1/2 stick cold unsalted butter (4 Tbsp), cut into 1/2-inch cubes
1 large egg yolk
3-1/2 Tbsp Extra Virgin Olive Oil

For lemon curd:
3 large lemons
3/4 Cup granulated sugar
2 tsp corn starch
2 whole large eggs plus 2 large yolks
1/2 stick unsalted butter (4 Tbsp), cut into 1/2-inch cubes
2 Tbsp Extra Virgin Olive Oil

You’ll need:
a 9-inch round tart pan with removable side/bottom; a small offset spatula
preparation

STEPS:

Make the tart shell:
Preheat oven to 425°F with the rack in the middle.  Using a food processor with the puree blade, pulse almonds with flour, sugar, and sea salt until they are a fine powder. Add butter chunks and pulse a few times (not too many! it’ll make the butter too squishy) until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.

Add egg yolk and oil, and pulse until ingredients are just incorporated, and a very soft dough has formed.  Spread dough evenly over bottom and up side of the tart pan with an offset spatula. Chill dough until cool and firm, about 30 min.

Bake tart shell in the oven until it is golden brown all over, about 13 min. Remove pan from oven and transfer to a cooling rack and allow to cool completely, about 30 min.

Make the lemon curd:
Grate enough zest from lemons to measure 1 Tbsp, then squeeze 3/4 Cup of fresh juice from lemons.

Whisk together lemon zest and juice, sugar, cornstarch, whole eggs, and yolks in a medium saucepan and bring mixture to a boil over medium heat, whisking constantly. Boil, still whisking, 2 min.

Remove lemon mixture from heat and whisk in butter and oil until the blend is smooth.

Assemble the tart:
Pour lemon curd into cooled shell and chill until set, at least 2 hours.

We adapted this recipe ever so slightly from epicurious.

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