I made the following recipe for the first time today and, as is
usually my custom, I follow the recipe exactly as written the first
time I make it. Turned out nicely, very tasty, a nice vehicle for any
berry, AFAICS, but my question is: the recipe calls for lining the
baking dish with foil, then patting the dough over the foil and up the
sides. The dough has plenty of butter in it and I can't see why the
foil lining the baking dish is even necessary. It certainly makes it
more difficult to cut into serving pieces unless one pops the whole
tart out of the baking dish. That, at least, would make some kind of
sense, but the recipe doesn't suggest this. Personally, I've never
been a fan of the way either Gourmet or Bon Appetit write recipes, so
perhaps it's just poor recipe writing (or I'm having a poor
reading-for-comprehension day). Anyone?

Oh, and I used Chambord b/c I didn't have Framboise. <shrug>

@@@@@ Now You're Cooking! Export Format

Savoy Raspberry Tart

desserts

Pate Sucree Dough
6 tablespoons raspberry jam
1 tablespoon framboise or chambord
1/4 teaspoon unflavored gelatin
2/3 cup milk
1 vanilla bean; 2 inch, split
2 large egg yolks
3 tablespoons sugar
1 tablespoon cornstarch
1/3 cup whipping cream; chilled
1 1/2 pints raspberries

Preheat oven to 375°F. Line 9" square baking pan with 2" high sides
with foil. Place dough in pan and press out to 1/4" thickness over
bottom and 1" up sides of pan. Freeze crust until firm, about 20 mins.
Line crust with foil. Fill with dried beans or pie weights. Bake
until sides are set, about 15 mins. Remove beans and foil. Continue
baking until crust is golden, about 10 mins. Spread jam evenly over
bottom of crust. Bake until jam is set, about 2 mins. Cool crust.

Combine framboise and gelatin in small bowl; let stand until gelatin
softens, about 10 mins. Bring milk and vanilla bean to boil in small
saucepan. Mix yolks, 3 tablespoons sugar and cornstarch in medium
bowl. Gradually add hot milk mixture, whisking until blended. Return
mixture to saucepan. Whisk over medium heat until thickened; boil 1
min., whisking constantly. Remove from heat. Add brandy mixture and
stir until gelatin dissolves. Let pastry cream stand until cool but
not set, whisking occasionally, about 15 mins.

Remove vanilla bean from pastry cream. Beat whipping cream in medium
bowl until medium-firm peaks form. Fold cream into pastry cream in 2
additions. Spread pastry cream in prepared crust (layer will be thin).
Chill until cream is firmly set, about 2 hours. (Can be made 1 day
ahead. Cover; keep chilled.)

Mound raspberries over cream. Sprinkle lightly with powdered sugar.

Notes: Bon Appetit

Yield: 8 servings

** Exported from Now You're Cooking! v5.86 **

@@@@@ Now You're Cooking! Export Format

Pate Sucree Dough

desserts

1 cup flour
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup butter; cut into pieces
2 large egg yolks; beaten to blend

Combine first 3 ingredients in bowl; stir to blend. Add butter and cut
in, using pastry blender or fingertips, until mixture resenbles coarse
meal. Add yolks; stir with fork until moist clumps form. Gather dough
into ball; flatten into disk. Wrap dough in plastic; chill until firm,
about 30 mins. (Can be made 3 days ahead. Keep chilled. Let soften
slightly at room temperature before using.)

Notes: Bon Appetit

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

On May 17, 10:37*pm, Terry Pulliam Burd > wrote:
> I made the following recipe for the first time today and, as is
> usually my custom, I follow the recipe exactly as written the first
> time I make it. Turned out nicely, very tasty, a nice vehicle for any
> berry, AFAICS, but my question is: the recipe calls for lining the
> baking dish with foil, then patting the dough over the foil and up the
> sides. The dough has plenty of butter in it and I can't see why the
> foil lining the baking dish is even necessary. It certainly makes it
> more difficult to cut into serving pieces unless one pops the whole
> tart out of the baking dish. That, at least, would make some kind of
> sense, but the recipe doesn't suggest this. Personally, I've never
> been a fan of the way either Gourmet or Bon Appetit write recipes, so
> perhaps it's just poor recipe writing (or I'm having a poor
> reading-for-comprehension day). Anyone?
>
> Oh, and I used Chambord b/c I didn't have Framboise. <shrug>
>
> @@@@@ Now You're Cooking! Export Format
>
> Savoy Raspberry Tart
>
> desserts
>
> * Pate Sucree Dough
> 6 tablespoons raspberry jam
> 1 tablespoon framboise or chambord
> 1/4 teaspoon unflavored gelatin
> 2/3 cup milk
> 1 *vanilla bean; 2 inch, split
> 2 large egg yolks
> 3 tablespoons sugar
> 1 tablespoon cornstarch
> 1/3 cup whipping cream; chilled
> 1 1/2 pints raspberries
>
> Preheat oven to 375°F. Line 9" square baking pan with 2" high sides
> with foil. Place dough in pan and press out to 1/4" thickness over
> bottom and 1" up sides of pan. Freeze crust until firm, about 20 mins.
> *Line crust with foil. Fill with dried beans or pie weights. Bake
> until sides are set, about 15 mins. Remove beans and foil. Continue
> baking until crust is golden, about 10 mins. Spread jam evenly over
> bottom of crust. Bake until jam is set, about 2 mins. Cool crust.
>
> Combine framboise and gelatin in small bowl; let stand until gelatin
> softens, about 10 mins. Bring milk and vanilla bean to boil in small
> saucepan. Mix yolks, 3 tablespoons sugar and cornstarch in medium
> bowl. Gradually add hot milk mixture, whisking until blended. Return
> mixture to saucepan. Whisk over medium heat until thickened; boil 1
> min., whisking constantly. Remove from heat. Add brandy mixture and
> stir until gelatin dissolves. Let pastry cream stand until cool but
> not set, whisking occasionally, about 15 mins.
>
> Remove vanilla bean from pastry cream. Beat whipping cream in medium
> bowl until medium-firm peaks form. Fold cream into pastry cream in 2
> additions. Spread pastry cream in prepared crust (layer will be thin).
> Chill until cream is firmly set, about 2 hours. (Can be made 1 day
> ahead. Cover; keep chilled.)
>
> Mound raspberries over cream. Sprinkle lightly with powdered sugar.
>
> Notes: *Bon Appetit
>
> Yield: 8 servings
>
> ** Exported from Now You're Cooking! v5.86 **
>
> @@@@@ Now You're Cooking! Export Format
>
> Pate Sucree Dough
>
> desserts
>
> 1 cup flour
> 3 tablespoons sugar
> 1/2 teaspoon salt
> 1/2 cup butter; cut into pieces
> 2 large egg yolks; beaten to blend
>
> Combine first 3 ingredients in bowl; stir to blend. Add butter and cut
> in, using pastry blender or fingertips, until mixture resenbles coarse
> meal. Add yolks; stir with fork until moist clumps form. Gather dough
> into ball; flatten into disk. Wrap dough in plastic; chill until firm,
> about 30 mins. (Can be made 3 days ahead. Keep chilled. Let soften
> slightly at room temperature before using.)
>
> Notes: *Bon Appetit
>
> Terry "Squeaks" Pulliam Burd
>
> --
>
> "If the soup had been as warm as the wine,
> if the wine had been as old as the turkey,
> and if the turkey had had a breast like the maid,
> it would have been a swell dinner." Duncan Hines
>
> To reply, remove "spambot" and replace it with "cox"

Maybe that's if you're using a tart pan without a removable bottom?
Then maybe that would make sense - they thought it would be hard to
remove all at once?

Just a thought,
Kris

sf wrote:


>> Preheat oven to 375°F. Line 9" square baking pan with 2" high sides
>> with foil. Place dough in pan and press out to 1/4" thickness over
>> bottom and 1" up sides of pan. Freeze crust until firm, about 20 mins.
>> Line crust with foil. Fill with dried beans or pie weights. Bake
>> until sides are set, about 15 mins. Remove beans and foil. Continue
>> baking until crust is golden, about 10 mins. Spread jam evenly over
>> bottom of crust. Bake until jam is set, about 2 mins. Cool crust.
>
> The foil goes over (on top of) the raw dough, then you fill it with
> beans or pie weights and bake it blind. Afterwards, you remove the
> beans and foil.

That's not the foil Squeaks was asking about. In the recipe, there are TWO
layers of foil used: One between the crust and the pan, and one between the
crust and the pie weights. She was asking about the foil between the crust
and the pan.

Squeaks, in similar recipes I've seen a kind of foil "sling" made which
allows for easy removal of the contents of the pan. You line the pan with
foil, but leave several inches of excess foil on all sides to give you
something to grab when you're extracting the crust from the pan. I'm pretty
sure that that's what was intended, but the recipe left out the step where
you remove the crust from the pan. I think it should read:

"Bake until jam is set, about 2 mins. Use foil to remove crust from pan to a
cooling rack. Cool crust completely, then remove from foil to serving
plate."

By the way, the foil lining the pan should be in the shape of a fat cross,
so that you don't have to crumple up foil in the corners.

Bob

On Tue, 18 May 2010 10:00:30 -0700, "Bob Terwilliger"
> wrote:

>sf wrote:

>> The foil goes over (on top of) the raw dough, then you fill it with
>> beans or pie weights and bake it blind. Afterwards, you remove the
>> beans and foil.
>
>That's not the foil Squeaks was asking about. In the recipe, there are TWO
>layers of foil used: One between the crust and the pan, and one between the
>crust and the pie weights. She was asking about the foil between the crust
>and the pan.

Exactly.
>
>Squeaks, in similar recipes I've seen a kind of foil "sling" made which
>allows for easy removal of the contents of the pan. You line the pan with
>foil, but leave several inches of excess foil on all sides to give you
>something to grab when you're extracting the crust from the pan. I'm pretty
>sure that that's what was intended, but the recipe left out the step where
>you remove the crust from the pan. I think it should read:
>
>"Bake until jam is set, about 2 mins. Use foil to remove crust from pan to a
>cooling rack. Cool crust completely, then remove from foil to serving
>plate."
>
>By the way, the foil lining the pan should be in the shape of a fat cross,
>so that you don't have to crumple up foil in the corners.

Actually, if I'd waited until I served a piece while making Bill's
lunch this morning, I'd have answered my own question <g> The recipe
is in lieu of using a separating tart pan, AFAICS, as you correctly
surmised that it is to lift the tart out of the pan. You can't,
however, slide the foil out from under the tart without breakin up the
tart. If I make this again, I would just use a separating tart pan. I
would also cut the sugar in half in the crust and the filling. A bit
sweet, even with the tart raspberries.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

On Tue, 18 May 2010 17:56:00 -0700, Terry Pulliam Burd
> wrote:

> Actually, if I'd waited until I served a piece while making Bill's
> lunch this morning, I'd have answered my own question <g> The recipe
> is in lieu of using a separating tart pan, AFAICS, as you correctly
> surmised that it is to lift the tart out of the pan. You can't,
> however, slide the foil out from under the tart without breakin up the
> tart. If I make this again, I would just use a separating tart pan. I
> would also cut the sugar in half in the crust and the filling. A bit
> sweet, even with the tart raspberries.

Have you ever used a bottomless tart pan? It's called a ring... even
when it's square.

--
Forget the health food. I need all the preservatives I can get.

On Tue, 18 May 2010 18:26:30 -0700, sf > wrote:


>Have you ever used a bottomless tart pan? It's called a ring... even
>when it's square.

Sf, you are behind the times. Squeaks was mentioning that, as well as
a lot of other folks. She KNOWS that that would have been the
answer. If you had read further, or quoted further, you would
have found that out...

Christine

On Tue, 18 May 2010 19:54:41 -0600, Christine Dabney
> wrote:

>On Tue, 18 May 2010 18:26:30 -0700, sf > wrote:
>
>
>>Have you ever used a bottomless tart pan? It's called a ring... even
>>when it's square.
>
>Sf, you are behind the times. Squeaks was mentioning that, as well as
>a lot of other folks. She KNOWS that that would have been the
>answer. If you had read further, or quoted further, you would
>have found that out...

True dat, Christine - I just thought the recipe was written stupid,
once I'd actually made the damned thing. If they'd started out with a
tart pan that separates, the foil would have been unnecessary. Failing
that, some mention should have been made that you should lift it out
of the baking pan using the foil as a lifter. As I said in the
original post, I'm not a fan of the way Bon Appetit or Gourmet write
recipes. Interestingly, that tart recipe was from BA in 1994 and can't
be found on the Epicurious website anymore - at least, it didn't come
up when I looked. Thought I'd left some of the directions off. I
hadn't. I found it word for word here, without attribution:

http://www.mangerati.com/savoy-raspb...voie-aux-framb

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"