Pies and Tarts

For the cranberry topping (MAKE 2 RECIPES OF THE TOPPING FOR ONE TART):
1/2 cup cranberry juice, divided
1 teaspoon unflavored gelatin
1 12-ounce bag fresh or frozen cranberries
3/4 cup sugar
2 teaspoons fresh lemon juice
1 teaspoon finely grated lemon peel
1 teaspoon grated peeled fresh ginger
Pinch of salt
4 tablespoons finely chopped crystallized ginger
For the crust:
1 1/4 cups chocolate wafer cookie crumbs (made from about 6 1/2 ounces cookies, finely ground in processor)
1/4 cup sugar
1/8 teaspoon salt
5 to 6 tablespoons unsalted butter, melted
For the mascarpone* filling:
1 8-ounce container mascarpone cheese
1/2 cup powdered sugar
1/2 cup chilled whipping cream
1 teaspoon vanilla extract

Thin strips of crystallized ginger (optional garnish)

*An Italian cream cheese; sold at many supermarkets and at Italian markets.

Make the cranberry topping:
Pour 1/4 cup cranberry juice into small bowl; sprinkle gelatin over. Let stand until softened, 15 minutes. Combine 1/4 cup cranberry juice, cranberries, and next 5 ingredients in medium saucepan; bring to boil, stirring until sugar dissolves. Reduce heat to medium; simmer until cranberries are tender but still plump, 5 minutes. Strain into bowl; set cranberries aside. Add gelatin mixture to hot juice in bowl; stir until gelatin dissolves. Stir cranberries back into juice. Chill until cranberry mixture is cold and slightly thickened, at least 8 hours or overnight. DO AHEAD: Can be made 2 days ahead. Cover and chill. Stir chopped crystallized ginger into cranberry mixture.
Make the crust:
Position rack in center of oven and preheat to 350F. Combine chocolate wafer cookie crumbs, sugar, and salt in medium bowl; add 5 tablespoons melted butter and stir until crumbs feel moist when pressed together with fingertips, adding remaining 1 tablespoon melted butter if mixture is dry. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake chocolate crust until beginning to set and slightly crisp, pressing with spoon if crust puffs during baking, about 14 minutes. Transfer tart pan to rack and cool crust completely before filling.
Make the mascarpone filling & assemble tart:
Using electric mixer, beat all ingredients except ginger in medium bowl just until thick enough to spread (do not overbeat or mixture may curdle). Spread filling in cooled crust. MAKE AHEAD: Can be made 1 day ahead. Cover and chill.
Spoon cranberry mixture evenly over mascarpone filling. Chill at least 2 hours and up to 6 hours. Garnish with crystallized ginger strips, if desired. Cut tart into wedges and serve cold.
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CHOCOLATE MERINGUE PIE
Makes 8-12 Servings

For the crust: (USE 1/2 RECIPE) 3 cups all-purpose flour
1 tablespoon granulated sugar
1 1/4 teaspoons salt
2 1/4 sticks (18 tablespoons) cold unsalted butter, cut into small pieces
1/2 cup plus 1 to 2 tablespoons ice water
For the filling and meringue:
1 2/3 cups granulated sugar
2 tablespoons all-purpose flour, plus more for dusting
1/3 cup unsweetened Dutch-process cocoa powder
2 cups whole milk
3 large egg yolks, room temperature
1/2 stick (4 tablespoons) unsalted butter, room temperature
1/4 teaspoon salt
1 teaspoon pure vanilla extract
6 large egg whites, room temperature
Pinch of cream of tartar

Make the crust:
Pulse flour, sugar, and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream until dough just holds together (no longer than 30 seconds). Divide dough in half. Shape each half into a disk, and wrap in plastic. Refrigerate for at least 1 hour (or up to 2 days). Dough can be frozen for up to 1 month; thaw overnight in the refrigerator. On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit into a 9-inch pie plate. Trim edges so that there is a 1-inch overhang. Fold under, and crimp with your fingers. Refrigerate for 1 hour. Preheat oven to 425F. Prick bottom of crust all over with a fork. Freeze 15 minutes. Line with parchment, and fill with pie weights or dried beans. Bake until edges are just golden, about 15 minutes. Remove weights and parchment. Return to oven, and bake until center is golden brown, about 15 minutes more. Let cool completely on a wire rack.
Make the pie:
Whisk 1 cup sugar, the flour, and cocoa. Gradually whisk in 1/2 cup milk until smooth and thick. Whisk in egg yolks. Heat butter, salt, and remaining 1 1/2 cups milk in a large saucepan over medium-high heat, stirring until butter has melted. Add about 1/4 cup butter mixture to the cocoa mixture, and whisk until smooth. Add cocoa-butter mixture to pan, and cook, whisking constantly, until thickened and beginning to bubble, about 1 minute. Remove from heat, and whisk in vanilla. Pour through a fine sieve into cooled piecrust. Let cool completely. Refrigerate for 1 hour. Preheat broiler. Put egg whites, remaining 2/3 cup sugar, and the cream of tartar into a heatproof bowl set over a pan of simmering water. Whisk until sugar has dissolved and mixture reaches 160F. Remove from heat. Beat on medium-low speed for 5 minutes. Raise speed, and beat until stiff, glossy peaks form, about 4 minutes. Spoon onto pie, making sure meringue touches crust. Broil until browned, 30 seconds to 1 minute. (You can also use a torch to brown the meringue.)

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APPLE RASPBERRY PIE
Makes 8-10 Servings

For the crust:
Makes enough for one 9 or 10-inch double crust pie
3 cups all-purpose flour
1 tablespoon sugar
1 1/4 teaspoons salt
1 cup cold plus 2 tablespoons unsalted butter, cut into small pieces
1/2 cup plus 1 to 2 teaspoons ice water
For the pie:
2 3/4 pounds assorted baking apples, (such as Rome or Cortland), peeled, cored, and cut into 1/2-inch-thick slices
6 ounces fresh or partially thawed frozen raspberries
3/4 cup granulated sugar
1/4 cup all-purpose flour, plus more for work surface
1 tablespoon fresh lemon juice
Pinch of salt
2 tablespoons unsalted butter, cut into pieces
1 large egg yolk
1 tablespoon heavy cream
Sugar, for sprinkling (super fine if you have)

Start the filling:
Preheat oven to 375F. Stir apples, raspberries, granulated sugar, flour, lemon juice, and salt in a large bowl; set aside.
Make the crust:
Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube until dough just comes together (no longer than 30 seconds). Turn out onto a work surface. Divide in half. Shape into disks. Wrap in plastic. Refrigerate at least 1 hour (up to 2 days).
Make the pie:
On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit into a 9-inch pie plate. Fill with apple mixture. Dot with butter. On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into a 12-inch round. Drape over filling. Trim overhang to 1 inch. Press edges to seal. Fold overhang under, and crimp as desired. Make five 3-inch slits in top crust. Refrigerate 20 minutes. Whisk egg yolk and cream in a bowl; brush over top crust. Sprinkle with sanding sugar. Bake until crust is golden and juices are bubbling, 1 hour 10 minutes to 1 hour 20 minutes. Place foil on rack below to catch juices. Tent pie with foil if browning too quickly. Transfer to a wire rack; let cool 4 hours (up to overnight).

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LIME PISTACHIO TART
Makes 10-12 Servings

1 cup shelled raw unsalted pistachios, half coarsely ground and half finely ground
1 3/4 cups all-purpose flour, plus more for dusting
3/4 cup plus 1 tablespoon confectioners' sugar
1 1/2 teaspoons coarse salt
1 tablespoon finely grated lime zest (about 2 limes)
1/2 cup (1 stick) cold unsalted butter, cut into 1/4-inch pieces
1 large egg yolk plus 1 large egg
1 cup whole-milk ricotta cheese
2 cups sugar
20 large egg yolks plus 2 large eggs
6 tablespoons finely grated lime zest, plus more for garnish, plus 2 cups fresh lime juice (about 12 limes)
1 cup (2 sticks) unsalted butter, cut into 1/2-inch pieces
1 3/4 cups mascarpone cheese

Make the dough: Whisk together nuts, flour, sugar, salt, and lime zest in a large bowl. Using your fingertips, work in butter until the largest pieces are the size of peas; make a well in center. Whisk yolk and egg in a small bowl, and pour into well. Gradually draw flour mixture into center, kneading until combined. Shape dough into a disk. Wrap in plastic, and refrigerate overnight (up to 3 days). Start the filling: Place ricotta in a sieve lined with cheesecloth, and set over a bowl. Cover, and refrigerate overnight. Prepare an ice-water bath; set aside. Whisk sugar, yolks, and eggs in a large heatproof bowl. Whisk in lime zest and juice. Set bowl over a pan of simmering water. Cook, whisking occasionally, until thick, about 30 minutes. Remove from heat. Add butter, a few pieces at a time, whisking until smooth after each addition. Pour through a fine sieve into a bowl set in ice-water bath. Place plastic wrap directly on surface of lime curd. Let cool. Refrigerate overnight (up to 3 days). Preheat oven to 325F. Let dough come to room temperature; roll out on a lightly floured surface to 1/4 inch thick. Fit dough into a 10-by-3-inch springform pan, pressing and patching so that dough reaches 2 inches up sides of pan. Line with parchment; fill with pie weights or dried beans. Chill in freezer 15 minutes.

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LEMON PASSION FRUIT MERINGUE PIE
Makes 1 9-Inch Pie
Make this easy--use a prebaked pie shell

For the crust:
1 cup all-purpose flour
Pinch of salt
5 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
3 tablespoons ice water
For the filling:
1/4 cup plus 2 tablespoons fresh lemon juice
1/4 cup passion fruit puree or melted passion fruit sorbet
2 large egg yolks
1 large egg, lightly beaten
1 cup plus 2 tablespoons sugar
1/4 cup plus 1 tablespoon cornstarch
1 cup water
1 tablespoon unsalted butter
1 tablespoon grated lemon zest
For the Meringue:
5 large egg whites
3/4 cup sugar
2 tablespoons water
Pinch of salt
Pinch of Cream of Tartar

Make the crust (Can also use a prebaked pie shell):
In a food processor, combine the flour and salt and pulse to blend. Add the butter pieces and pulse just until the mixture resembles coarse meal. Add the ice water and pulse until the dough just begins to come together. Turn the dough out onto a lightly floured work surface and pat it into a 6-inch disk. Wrap the disk in plastic and refrigerate for at least 30 minutes or overnight. Preheat the oven to 350F. On a lightly floured work surface, roll out the dough to an 11-inch round. Fit the dough into a 9-inch glass pie plate and trim the overhang to 1 inch. Fold in the overhang and crimp the edges. Prick the bottom in several places with a fork. Refrigerate until firm, about 10 minutes. Line the pie shell with a sheet of foil that extends 2 inches beyond the pie plate. Fill the shell with pie weights or dried beans. Bake for 30 minutes, or until the edges are lightly golden. Remove the foil and weights and bake the shell for about 10 minutes longer, or until golden and cooked through. Let cool on a wire rack.
Make the filling:
In a bowl, mix the lemon juice with the passion fruit puree, egg yolks and beaten whole egg. In a saucepan, whisk the sugar with the cornstarch. Add the water, whisking until smooth. Cook over moderately high heat, whisking constantly, until thick, translucent and bubbling, about 5 minutes. Remove from the heat. Whisk a few tablespoons of the cornstarch mixture into the egg mixture, then gradually whisk the egg mixture back into the saucepan. Bring to a boil over moderately high heat, whisking constantly for about 1 minute, until the filling is thick; remove from the heat. Stir in the butter and lemon zest and scrape the filling into the baked pie shell. Let cool completely.
Make the meringue:
Preheat the oven to 425F. In a large stainless-steel bowl, using an electric mixer, beat the egg whites with the sugar, water and salt, and cream of tartar until well blended. Set the bowl over a saucepan filled with 2 inches of boiling water and beat the egg whites until the sugar is dissolved and the mixture is warm. Remove from the heat and beat until the meringue is stiff, glossy and cool, about 5 minutes. Spread the meringue evenly over the filling, swirling it decoratively. Bake the pie on the top rack of the oven until the meringue is deep golden and set, about 7 minutes. (Watch careful so it doesn't burn) You can also use the broiler--but constantly watch or use a culinary blow torch. Transfer the pie to a wire rack in a draft-free place and let cool completely. Serve at room temperature or chilled.

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APPLE ROSEMARY TART TARTIN

Makes 1 Tart

5 large Granny Smith apples, peeled, cored and sliced
1/2 cup sugar
1/4 cup water
2 sprigs rosemary
1 short crust pie pastry (also called pate brisee--you can use the crust recipe in the above Lemon Passion Fruit pie)

Place sugar in a shallow frying pan, and melt over a medium heat (resisting the temptation to stir). Once the sugar has turned a mahogany color, add the water, and immediately remove from the heat. Add the 2 sprigs of rosemary and let steep for a few minites, then carefully add the apples to the caramel in a circular pattern (remember the sugar is incredibly hot, so wait until it cools a little). Add the pastry crust, fitting it to the size of your pan. Place the tart in a 425F oven and bake until the pastry is cooked.Being careful, remove from the oven. Place an upturned plate on the pastry crust and flip the pan over (the tart should come straight out of the pan easily with the apples face up). You can remove the rosemary at this point if you like, cut into slices and serve with whipped or ice cream. Serve immediately.

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PUMPKIN MERINGUE PIE WITH SPICED CREAM CHEESE CRUST

Makes 2 10-Inch Pies

For the crust:
2 1/2 cups all-purpose flour
1 tablespoon light brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground ginger
1/4 cup cream cheese (2 ounces), softened
1 stick (4 ounces) cold unsalted butter, cut into tablespoons
3 tablespoons ice water
1 large egg, lightly beaten
1 teaspoon vegetable oil
1/2 teaspoon pure vanilla extract
For the filling:
1 quart heavy cream
2 cinnamon sticks
6 whole cloves
1 whole nutmeg
1 cup light brown sugar
4 large eggs, separated
One 29-ounce can unsweetened pumpkin puree (3 1/2 cups)
1/4 cup granulated sugar
For the meringue:
1 cup sugar
1/2 cup water
4 large egg whites
Pinch of salt
Pinch of Cream of Tartar

Make the crust:
In a food processor, combine the flour, brown sugar and spices, if using, and pulse to mix. Add the cream cheese and pulse until the mixture is sandy. Add the butter and pulse until the mixture resembles coarse meal. In a small pitcher, combine the ice water with the egg, oil and vanilla and pour into the food processor; pulse until the dough just forms a ball. Turn the dough out onto a lightly floured surface and pat it into 1 large disk for a tart or 2 small disks for pies. Wrap the dough in plastic and refrigerate for at least 30 minutes or overnight. Preheat the oven to 350F. On a lightly floured surface, roll out each disk of cream cheese pastry to about 1/8 inch thick. Fit the rounds into two 10-inch glass pie plates and trim the overhang to 1-inch. Fold the overhang under the rim and crimp decoratively. Pick the bottom of the shells with a fork. Line the pie shells with foil and fill with pie weights or dried beans. Bake the pie shells for 30 minutes, or until lightly colored around the edges. Remove the foil and weights and bake the shells for about 5 minutes longer, or until lightly browned and dry. Let the pie shells cool slightly.
Make the filling and bake the pies:
Meanwhile, in a medium saucepan, simmer the cream with the cinnamon sticks, cloves and nutmeg over moderately low heat until reduced to 2 1/2 cups, 25 to 30 minutes. Let cool, then strain; discard the spices. In a large bowl, using an electric mixer, beat the brown sugar with the egg yolks until thick and pale, about 3 minutes. At low speed, beat in the pumpkin puree. Gradually add the cream and beat until blended. In a stainless-steel bowl, using clean beaters, beat the egg whites until soft peaks form. Slowly beat in the granulated sugar and continue beating until the whites are stiff and glossy. Stir one-fourth of the beaten egg whites into the pumpkin filling to lighten it, then fold in the remaining whites. Pour the filling into the pie shells and smooth the surfaces. Bake the pies for about 1 hour, or until the custard is lightly golden and just beginning to crack all over. Let the pies cool completely on racks. Make Ahead: Pies can be made to this point and refrigerated overnight.
Make the meringue and finish the pies:
In a small, heavy saucepan, combine the sugar and water and bring to a boil; stir just until the sugar dissolves. Boil, without stirring, until the temperature registers 220F on a candy thermometer, about 10 minutes. In a large stainless-steel bowl, using an electric mixer, beat the egg whites at medium speed until firm. Beating constantly, carefully add the hot sugar syrup to the whites in a thin steady stream; be careful not to splatter against the beaters or the side of the bowl. Increase the speed to high and beat the meringue until stiff, glossy and slightly cool. Preheat the broiler and position a rack 8 inches from the heat. Starting from the edge of the crust, Spoon the meringue all over the pies and spread with a spatula, making decorative dips and swirls. Broil the meringue for about 30 seconds, (WATCH CAREFULLY SO IT DOESN'T BURN) shifting the pies as necessary for even browning. You can also brown with a culinary blow torch.

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BLUEBERRY RASPBERRY PIE

Makes 10 Servings

For the crust:
2 1/2 cups all-purpose flour
Pinch of salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
6 tablespoons chilled solid vegetable shortening, cut into 1/2-inch cubes
1/4 cup sour cream
3 tablespoons ice water
Nonstick vegetable oil spray
For the filling:
3 cups fresh raspberries (about 12 ounces)
2 1/2 cups fresh blueberries (about 12 ounces)
1 cup sugar
1/3 cup tapioca
1/4 cup Cr�me de Cassis (black-currant-flavored liqueur) or Chambord (a raspberry liqueur)
For the glaze:
1 large egg
2 tablespoons milk
2 tablespoons sugar

Make the crust:
Whisk flour and salt in large bowl. Add butter and shortening and rub in with fingertips until pea-size pieces form. Add sour cream and 3 tablespoons ice water. Stir just until dough comes together. Gather dough into ball and divide into 2 pieces. Flatten each into disk. Wrap dough in plastic and refrigerate 2 hours. Make Ahead: Can be made 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before continuing. Preheat oven to 375F. Spray 9-inch-diameter glass pie dish with nonstick spray. Roll out 1 dough disk on lightly floured surface to 12- to 13-inch round. Line prepared pie dish with dough. Roll out remaining disk on lightly floured surface to 12- to 13-inch round.
Make the filling and bake pie:
Mix raspberries, blueberries, 1 cup sugar, tapioca, and cr�me de cassis in large bowl. Spoon berry mixture into crust-lined pie dish. Top with second crust, trimming excess dough. Crimp edges together. Cut 3/4-inch hole in center of top crust. Whisk egg and milk in small bowl to blend. Brush some of mixture over crust. Sprinkle with sugar. Bake pie 15 minutes; reduce heat to 350F. Continue baking until crust browns and juices bubble thickly (cover crust with foil after 30 minutes to prevent overbrowning), about 1 hour. Cool about 2 hours. Make Ahead: Pie can be made 6 hours ahead. Let stand at room temperature. Cut pie into wedges and serve warm or at room temperature with ice cream.

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SPICED PEACH PIE WITH LATTICE CRUST

Makes 8 Servings

For the crust:
2 1/2 cups all purpose flour
1 tablespoon sugar
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup chilled solid vegetable shortening, cut into pieces
4 tablespoons (or more) ice water
For the filling:
2/3 cup (packed) golden brown sugar
1/4 cup cornstarch
1 teaspoon fresh lemon juice
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3 pounds medium peaches

Make the crust:
Whisk first 5 ingredients in medium bowl to blend. Add butter and shortening and rub in with fingertips until mixture resembles very coarse meal. Mix in 4 tablespoons ice water. Mix in more water by tablespoonfuls if dough is dry, tossing until moist clumps form. Gather dough into ball. Divide dough into 2 pieces, 1 slightly larger than the other. Flatten into disks; wrap and chill at least 2 hours and up to 2 days.
Make the filling and bake the pie:
Mix sugar, cornstarch, lemon juice and spices in large bowl. Bring medium saucepan of water to boil. Drop in 3 peaches at a time; blanch 1 minute. Transfer peaches to bowl of cold water. Using small sharp knife, peel 1 peach. Cut peach in half; discard pit and slice thinly. Stir peach slices into sugar mixture. Repeat with remaining peaches. Let filling stand until juices form, at least 30 minutes and up to 1 hour. Preheat oven to 375F. Roll out larger dough disk on lightly floured surface to 13- to 14-inch round. Transfer to 9-inch-diameter deep-dish pie dish. Roll out smaller dough disk on lightly floured surface to 11-inch round. Using ruler as aid, cut dough into 1/2-inch-wide strips. Spoon filling into dough-lined dish. Arrange some of dough strips atop pie, spacing 3/4 inch apart. Form lattice by arranging more dough strips at right angle to first strips, spacing 3/4 inch apart. Trim overhang of bottom crust and lattice strips to 3/4 inch. Fold under and crimp edge decoratively. Bake pie until crust is golden and filling bubbles thickly, covering edge of crust with foil if browning too quickly, about 1 hour 20 minutes. Cool pie to room temperature before serving.

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RHUBARB PIE WITH CARDAMOM AND ORANGE

Makes 8 Servings

The red portions of rhubarb stalks make the best-looking pie, so buy extra and trim as needed.

For the crust:
2 cups all purpose flour
2 tablespoons sugar
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes, frozen 15 minutes
7 tablespoons (about) ice water
For the filling:
10 cups 1-inch pieces rhubarb (about 2 1/2 pounds)
2/3 cup plus 2 teaspoons sugar
1/4 cup orange juice
2 1/2 teaspoons grated orange peel
1/2 teaspoon ground cardamom
1/4 cup strawberry preserves
For the glaze:
1 tablespoon whipping cream
2 tablespoons sugar

Make the crust:
Blend flour, sugar, and salt in processor 5 seconds. Add butter. Using on/off turns, blend until coarse meal forms. Add 6 tablespoons ice water. Using on/off turns, blend until moist clumps form, adding more ice water by 1/2 tablespoonfuls if dough is dry. Gather dough into ball. Divide into 2 pieces, 1 slightly larger than the other. Flatten into disks. Wrap and chill at least 1 hour and up to 1 day.
Make the filling and assemble the pie:
Combine rhubarb, 2/3 cup sugar, orange juice, orange peel, and cardamom in large deep skillet. Toss over medium-high heat until liquid starts to bubble. Reduce heat to medium. Cover and simmer until rhubarb is almost tender, stirring very gently occasionally to keep rhubarb intact, about 8 minutes. Using slotted spoon, transfer rhubarb to colander set over bowl. Drain well. Add syrup from bowl to skillet. Boil until juices in skillet are thick and reduced to 2/3 cup, adding any additional drained syrup from bowl, about 7 minutes. Mix in preserves. Cool mixture in skillet 15 minutes. Very gently fold in rhubarb (do not overmix or rhubarb will fall apart). Preheat oven to 375F. Roll out larger dough disk on lightly floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Roll out smaller dough disk to 11-inch round; cut into 1/2-inch-wide strips. Spoon filling into pie dish. Arrange 6 dough strips atop filling, spacing evenly apart. Arrange 5 dough strips atop filling in opposite direction, forming lattice. Seal strip ends to crust edge. Stir cream and 2 teaspoons sugar in small bowl to blend. Brush over lattice, but not crust edge. Bake pie until filling bubbles thickly and crust is golden, covering edge with foil if browning too quickly, about 55 minutes. Cool pie completely. Cut into wedges; serve with ice cream.

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APPLE TART WITH BANANAS AND CRANBERRIES

Makes 1 12-Inch Tart

For the crust:
2 1/2 cups all-purpose flour
1 tablespoon light brown sugar
1/4 cup cream cheese (2 ounces), softened
1 stick (4 ounces) cold unsalted butter, cut into tablespoons
3 tablespoons ice water
1 large egg, lightly beaten
1 teaspoon vegetable oil
1/2 teaspoon pure vanilla extract
For the filling:
1 large egg yolk, lightly beaten
8 medium Granny Smith apples (about 3 1/2 pounds)--peeled, halved and cored
4 tablespoons unsalted butter
1 vanilla bean, split
1/4 cup dark brown sugar
1/2 cup aged rum
1 banana, halved lengthwise and cut into 1/2-inch pieces
1/3 cup dried cranberries
2 tablespoons granulated sugar
1/4 cup apricot preserves, melted and strained

Make the crust:
In a food processor, combine the flour, brown sugar, and pulse to mix. Add the cream cheese and pulse until the mixture is sandy. Add the butter and pulse until the mixture resembles coarse meal. In a small pitcher, combine the ice water with the egg, oil and vanilla and pour into the food processor; pulse until the dough just forms a ball. Turn the dough out onto a lightly floured surface and pat it into 1 large disk for a tart or 2 small disks for pies. Wrap the dough in plastic and refrigerate for at least 30 minutes or overnight. Preheat the oven to 375. On a lightly floured surface, roll out the Cream Cheese Pastry to a round about 1/8 inch thick. Fit the pastry into a 12-inch fluted tart pan with a removable bottom. Use a rolling pin to trim off any overhang. Prick the bottom of the pastry several times with a fork. Line the shell with foil and fill with pie weights or dried beans. Bake for 25 minutes, or until lightly colored around the edge. Remove the foil and weights. Bake the shell for about 7 minutes longer, or until it is dry and golden. Let cool slightly, then brush with the egg yolk.
Make the filling and bake the pies:
Meanwhile, cut 4 of the apples into 3/4-inch dice. Melt the butter in a large, deep skillet. Stir in the vanilla bean and brown sugar. Add the diced apples and cook over high heat, stirring frequently, until the sugar melts, about 2 minutes. Carefully add the rum and continue to cook until the apples are just tender and the rum is almost evaporated, about 6 minutes. Stir in the banana and dried cranberries; remove the vanilla bean. Pour the filling into the cooled tart shell and spread in an even layer. Set the 8 remaining apple halves, rounded side up, on a work surface and thinly slice them, keeping the halves intact. Starting at the edge of the tart, arrange the apples over the filling in overlapping concentric circles. Sprinkle with the granulated sugar. Bake the tart for 1 hour and 10 minutes, or until the apples are golden and tender. Remove from the oven and brush the top of the tart with the apricot preserves. Let cool on a rack. Unmold the tart and serve with dollops of whipped cream or vanilla ice cream. Make Ahead: The baked apple tart can be refrigerated overnight and rewarmed in a 325F oven.

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For Filling: 2 pounds Granny Smith, or other tart apples 1/3cup granulated sugar 1/2 cup dried sour cherries, dried cranberries, or raisins 2 tablespoons fresh lemon juice 1/2 teaspoon cinnamon 1/4 cup all-purpose flour 3/4 cup firmly packed brown sugar 1/2 stick (1/4 cup) unsalted butter, softened For Pastry Dough: 2/1/2 cups all-purpose flour 1 1/4 teaspoons salt 1 cup chilled butter 4 to 6 tablespoons cold water 2 tablespoons milk 1 tablespoon sugar Make Filling: Peel, halve, and core apples and cut into 1/4 inch slices. In a large bowl toss apples with granulated sugar, dried cherries, dried cranberries, or raisins, lemon juice, cinnamon, and 2 tablespoons flour. In a small bowl mix together with fingertips brown sugar, better, and remaining 2 tablespoons flour. Make Pastry Dough: In a large bowl stir together flour and salt. With a pastry blender or fingertips blend in shortening, blending until mixture resembles coarse meal. Add cold water, 1 tablespoon at a time, tossing to incorporate until mixture forms dough. On a work surface smear dough in several forward motions with heel of hand to develop the gluten in flour and make dough easier to work with. Scrape dough together to form a ball and halve, flattening halves to 1 inch thick disks. Wrap 1 disk in plastic wrap and reserve. Roll other disk into an 11 inch round and fit into a 9-inch pie plate (1 quart capacity), leaving 3/4-inch overhang. Assemble Pie: Spoon apple mixture into pastry and top with brown sugar mixture. Cover filling loosely with plastic wrap. Preheat oven to 350F. Halve reserved dough. On a lightly floured surface roll 1 half into a very thin 11 inch round and with a fluted pastry wheel cut round into 1 3/4 inch-wide strips. Repeat procedure with remaining dough. Weave dough strips in a closed lattice pattern over pie and trim lattice edges flush with rim of pie plate. Roll overhanging dough from bottom pastry up over edge of lattice top and crimp decoratively. Brush lattice top with milk and sprinkle with sugar. Put sheet of foil on lower rack of oven. Bake pie in middle of oven 1 hour and 15 minutes, or until top is golden and filling is bubbling. Cool pie on a rack and serve warm or at room temperature.

3 pounds nectarines, peeled, pitted and sliced 1 1-pint basket fresh blueberries 3/4 cup plus 3 tablespoons sugar 3 tablespoons quick-cooking tapioca 1 1/2 teaspoons grated lemon peel Basic Pie Crust Dough (see Brandied Pumpkin recipe) 1 egg, beaten to blend (glaze) Mix nectarines and blueberries in large bowl. Mix 3/4 cup sugar, tapioca and lemon peel in small bowl. Add to fruit. Toss to coat. Let stand until tapioca is moistened, about 15 minutes. Preheat oven to 425F. Divide dough into 2 pieces, 1 slightly larger than the other. Roll larger dough piece out on lightly floured surface to 1/8 inch-thick round. Transfer to l0-inch- diameter pie dish with 2-inch-high sides. Roll remaining dough piece out on floured surface to 14-inch round. Spoon fruit filling into pie shell. Top with 14-inch dough round. Press edges to seal; trim off excess dough. Crimp edges decoratively. Brush top with glaze. Sprinkle remaining 3 tablespoons sugar over. Cut 5 slits through top crust, spacing evenly. Bake 15 minutes. Reduce oven temperature to 350F and bake until top is golden brown and juices bubble, covering edges with foil if browning too quickly, about 50 minutes. Cool at least 1 hour. Serve warm or at room temperature.

1 stick (1/2 cup) unsalted butter softened 1/2 cup vegetable shortening 2/3 cup sugar plus additional for sprinkling the tarts 2 teaspoons vanilla 2 teaspoons freshly grated lemon rind 2 teaspoons fresh lemon juice 1 teaspoon salt 1 large whole egg 1 large egg yolk 2 2/3 cups all-purpose flour 3/4 cup currant jelly, melted and cooled slightly 8 firm-ripe red and/or purple plums (about 1 1/4 pounds), halved, pitted, and each half sliced thin into rounds 1 cup well chilled heavy cream raspberry brandy or creme de cassis to taste if desired In a bowl with an electric mixer cream the butter and the shortening with 2/3 cup of the sugar, the vanilla, the rind, the lemon juice, and the salt until the mixture is light and fluffy, beat in the whole egg and the yolk, and beat the mixture until it is smooth. Add the flour, stir the mixture until it just forms a dough, and on plastic wrap pat the dough into a rectangle. Chill the dough, wrapped well, for 1 hour. Turn the dough onto a 17- by 14inch baking sheet, discarding the plastic wrap, and dust the dough with flour. Roll out the dough to cover the baking sheet, leaving a slight overhang on the long sides. (The dough will be like soft cookie dough.) Halve the dough lengthwise with a sharp knife, forming 2 rectangles, and brush each rectangle with 1/4 cup of the jelly, leaving a 1-inch border on the long sides. Arrange the plums, overlapping them decoratively, on the jelly, fold the long sides of the dough with a spatula or pastry scraper up to the edge of the plums, and crimp the edges decoratively. Sprinkle the tarts with the additional sugar and bake them in a preheated 375F. oven for 30 to 35 minutes, or until the crust is golden brown. Brush the plums with the remaining 1/4 cup jelly and let the tarts cool. In a chilled large bowl beat the cream with the brandy until it just holds stiff peaks and serve it with the tarts.

For crust: 1/3 cup walnuts, toasted 1/3 cup hazelnuts, toasted 1/3 cup almonds, toasted 1 cup graham cracker crumbs 1/4 cup firmly packed dark brown sugar 1/2 teaspoon pumpkin pie spice 5 tablespoons unsalted butter, melted For filling: 18 ounces sweet potatoes 3 large eggs 3 tablespoons butter 1/2 cup firmly packed dark brown sugar 2 tablespoons honey 1 teaspoon pumpkin pie spice 1/2 cup whipping cream For topping: 1/4 cup (1/2 stick unsalted butter 1/4 cup firmly packed dark brown sugar 2 tablespoons honey 1/3 cup whole almonds, toasted 1/3cup whole hazelnuts, toasted 1/3 cup walnuts, toasted Make crust: Coarsely grind all nuts in processor. Blend in graham cracker crumbs, sugar and pumpkin pie spice. Add butter and blend in using on/off turns until moist crumbs form. Press crumbs onto bottom and sides of 9-inch deep-dish glass pie dish. Set aside. Make filling: Preheat oven to 350F. Bake sweet potatoes until tender, about 1 hour. Cool potatoes; peel. Puree in processor. Transfer to bowl and whisk in eggs. Cook butter in heavy medium skillet over medium heat until melted and brown. Add sugar, honey and pumpkin pie spice and boil 1 minute, stirring constantly Whisk in cream. Add butter mixture to potato puree. Blend until smooth. Pour filling into crust. Bake until center moves only slightly when pan is shaken, covering with foil if crust browns too quickly, about 40 minutes. Prepare topping: Stir first 3 ingredients in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil 1 minute. Mix in nuts, coating completely. Spoon hot nut mixture over pie. Continue baking until topping bubbles, about 5 minutes. Transfer to rack and cool completely. Back To The Index

1 cup (packed) golden brown sugar 2 large eggs 1 teaspoon vanilla extract 1/4 cup whipping cream 3 tablespoons unsalted butter, melted 3/4 teaspoon ground cinnamon 1/4 teaspoon salt 1 1/2 cups coarsely chopped walnuts 1 1/2 cups dried apricots (about 8 ounces), cut into 1/2-inch pieces 1 cup dried cranberries 1 recipe pate brise (flaky) pie crust For garnish: Additional dried apricots, dried cranberries and walnuts Position rack in center of oven and preheat to 375F. Whisk brown sugar, eggs and vanilla extract in large bowl to blend. Whisk in cream, melted butter cinnamon and salt. Stir in chopped walnuts, apricot pieces and 1 cup cranberries. Transfer filling to prepared crust. Bake until filling is set and crust is golden, tenting pie with foil if crust browns too quickly about 1 hour. Transfer pie to rack; cool pie completely. (Can he prepared I day ahead. Cover pie and store at room temperature.) Garnish pie with additional dried apricots, cranberries and walnuts. Serve pie at room temperature.

Pies and Tarts

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