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Arsip Tag: tart
Definitely one of the best things about having a 6.5 year old is that he now has classmates that can bestow upon us The Annual Gift of the Thin Mint Cookies. If there were any other Girl Scout Cookies worth celebrating, I knew nothing about them until pickup earlier this week when I saw other parents scurrying off with boxes of curiosities like Samoas and Tagalongs and launched a full investigation. Seriously, why did nobody tell me about those crispy chewy rings of caramel, coconut and stripes of chocolate? Was there always a cookie with both peanut butter and chocolate in it or is this some millennium baby voodoo? Making up for time lost to Thin Mint blinders begins here and now.
The other awesome thing about elementary school kids is genuine excitement over math-y holidays such as this coming Monday’s Pi(e) Day, something that I previously only celebrated sarcastically, because I was a terrible person with a life bereft of wide-eyed wonder. Thus, when I spied a Tagalongs-style peanut butter pie on Tasting Table this week and realized that it was easy enough that I could pull it off in my current sleep-deprived fugue while also filing the vast peanut butter pie-shaped hole in the archives, it was a done deal.
I’ve always been charmed by the idea of peanut butter pies but found them (forgive me, I know how unworthy this makes me) a little goopy and over-the-top in their standard form, to say nothing of the Cool Whip most muddle perfection with. This one, however, is delightfully to the point with equal billing given to a buttery shortbread crumb base, a compact layer of creamy peanut butter (with the essential tangy oomph so many peanut butter desserts miss when they don’t include cream cheese and salt) and a thick shiny layer of dark chocolate ganache with a dusting of sea salt, and it requires all of 10 minutes baking time. Sure, Pi(e) Day could be celebrated with flaky crusts, seasonal fruit and zero PIPIEGI (Processed Ingredients Processed Into Even Greater Ingredients) but really, where’s the fun in that?
One year ago: Black-Bottom Oatmeal Pie
Two years ago: Broccoli Cheddar and Wild Rice Casserole
Three years ago: My Favorite Buttermilk Biscuits
Four years ago: Mulitgrain Apple Crisps
Five years ago: The Best Baked Spinach
Six years ago: Warm Mushroom Salad with Hazelnut and Coconut Milk Fudge
Seven years ago: Steak Sandwiches and Pita Bread
Eight years ago: Almond Biscotti and Roasted Acorn Squash and Gorgonzola Pizza
Nine years ago: Strawberry Rhubarb Pecan Loaf
And for the other side of the world:
Six Months Ago: Caponata
1.5 Years Ago: Herbed Tomato and Roasted Garlic Tart
2.5 Years Ago: Baked Pasta with Sausage and Broccoli Rabe
3.5 Years Ago: Fig Olive Oil and Sea Salt Challah
4.5 Years Ago: Roasted Eggplant with Tomatoes and Mint
Chocolate Peanut Butter Tart, Tagalongs-Style
Adapted from Tasting Table
- I swapped the suggested graham crust for a shortbread one closer to the original cookie (but let’s be honest, so much better because: butter). One of the pesky things about crumb crusts is that I find that depending on the crumbs used and how finely ground they are, you might need more or less butter. Here, using shortbread loaded with butter, I only needed 3T melted butter to get the crumbs clumpy enough to form a crust. With the same amount of graham crumbs, I usually need 4T.
- I like to parbake crumb crusts because I think they set much better this way. The sugar helps “glue” the crust together too, but I still use as little as possible.
- I found that the recipe better filled out a 9-inch/1-inch tall tart pan than a standard pie dish. Should you not have a tart pan, you could still make this in a standard (not deep-dish) pie dish, but it might help to only press the 2/3 the way up the sides. Or, if you’d really like to fill out a standard pie pan, you could double the filling and chocolate This should also work in a 8-inch square baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends; this sling will hopefully make the bars easier to remove.
2 5.3-ounce (150 gram) shortbread cookie packages (to yield 1 3/4 to 2 cups shortbread cookie crumbs)
2 tablespoons granulated sugar
1/4 teaspoon coarse or kosher salt
3 tablespoons unsalted butter, melted (see note about butter amount)
1/2 cup (4 ounces or 115 grams) cream cheese, softened
2 tablespoons (1 ounce or 30 grams) unsalted butter, softened
1/3 cup (40 grams) powdered or confectioners’ sugar
1/2 cup (130 grams) creamy peanut butter (I use Skippy but think a more natural one would work just fine here)
1/4 teaspoon coarse or kosher salt
1/2 teaspoon vanilla extract
1 cup (about 6 ounces or 170 grams) semisweet chocolate chips
A pinch of salt
1/2 cup (120 ml) heavy cream
Flaky sea salt, to finish (optional)
Make the crust: Heat oven to 350°F (176#176;C). Place a 9-inch round tart pan (ideally with a removable bottom) on a rimmed baking sheet. Finely grind cookies with sugar and salt in a food processor. Add melted butter and process until clumpy. (See note up top about needing more with other types of cookies.) Press crumb mixture firmly into bottom and up sides of pan. Bake until crust is lightly browned, about 10 minutes. If any parts of the crumb walls have fallen or slumped, you can press them gently back into place with a spoon. Let cool completely. I have no patience for long cooling processes and put it in the freezer for 15 minutes.
Make the filling: In a large bowl, beat the cream cheese, butter, sugar, peanut butter, salt and vanilla together until fluffy with an electric mixer or with good elbow grease, a big whisk. Scrape the mixture into the tart shell and smooth the surface with a spatula. Chill this while you prepare the topping — again, I just slide it into the freezer for 10 minutes. A cold surface helps the chocolate set faster.
Make the topping: Heat chocolate, pinch of salt and cream together in a microwave or saucepan until the chips are mostly melted. Stir until smooth. Let sit for 5 minutes to cool slightly then pour over peanut butter filling and gently spread smooth. Sprinkle with flaky salt, if desired. Chill the tart until firm. As you can guess, I do this in the freezer for 15 minutes or so because I like to have my treats as soon as possible. An hour in the fridge would also do the trick.
Serve in wedges. Don’t forget to share.
Make chocolate crust in a stand mixer: In bowl of an electric mixer, combine the butter, flour, confectioners’ sugar and cocoa. It’s going to be bumpy at first but keep letting the machine bang it up until it is softened, and keep beating until smooth. Scrape down sides. Add egg yolk and vanilla, and mix until blended. With this method, if the mixture feels too soft to press into a crust, wrap it in waxed or parchment paper and refrigerate it until mostly firm.
Press crust into bottom and up sides of a 9.5- to 10-inch round tart pan with a removable bottom (for easier release). Keep a quarter-sized ball of crust aside to patch cracks later, if needed. Transfer pan to freezer and freeze until solid, about 20 minutes. Meanwhile, heat oven to 325 degrees F.
Bake crust: Prick frozen crust with a fork, coat a piece of foil with nonstick spray, and press it oiled-side-down tightly against the frozen crust, so it is fully molded to the shape. Bake tart with foil (no pie weights needed) for 15 minutes, then carefully, gently, a little at a time, peel back foil and discard. If cracks have form, this is when you patch them with reserved dough. Return to oven for 5 to 10 minutes more, until pastry looks dry and set. Let cool on a rack while you make the caramel.
Make caramel: In a large saucepan with a light-colored interior (this will make it easier to see the caramel’s color), combine the sugar, water, and corn syrup, then turn heat to medium-high. Cook undisturbed (no stirring needed, just tilt and swirl the pan if it looks uneven but really this shouldn’t be very necessary) until the sugar takes on an amber or pale copper color, about 10 minutes. Remove from heat and carefully whisk in the butter — it’s going to boil up and steam, be careful — until melted, then the cream and creme fraiche or sour cream and a couple pinches of salt, until smooth. Pour into prepared crust. Let caramel set in the fridge until cool and firm, about an hour.
Make ganache: Place chopped chocolate in a heatproof bowl and bring cream to a simmer. Pour over chocolate and let sit undisturbed for 2 minutes, then whisk until smooth. Pour it over cooled caramel layer, spreading evenly with a spatula or butter knife. Let set in the fridge, another hour, or until firm to the touch.
To serve: Sprinkle the top of the tart with flaky sea salt. A knife dipped in hot water cuts fairly cleanly, but slices will become messy within a minute of being cut, so try to get them to their plates quickly.
To store leftovers: Fleming recommends doing so at room temperature, but I think it makes things too messy. Spray two small strips of foil with nonstick spray and press them against the cut/open sides of the tart and wrap them tight; this will keep it from spilling out in the fridge. Tart should keep in the fridge for a week, not that I believe it will.
You could also make this tart as bars! Line an 8×8-inch square baking pan with two pieces of parchment paper, each extending up two sides. Press the crust dough evenly across the bottom and 1/4-inch up the sides of this pan. Parbake at 350 (no weights or freezing required) for 15 minutes, until very pale golden. Continue with topping as written; topping baking time is the same as tart. Once cool, cut into 16 square bars.
Make the crust: Combine the flour, salt, and sugar in the bowl of a food processor. Add butter and vanilla to the bowl, then run the machine until the mixture forms large clumps — just keep running it; it might take another 30 seconds for it to come together, but it will. Set a marble or two of dough aside, and transfer the rest of it to a 9-inch round tart pan with a removable bottom set on a large baking sheet (for drips and stability of use) and press the dough evenly across the bottom and up the sides. Transfer to freezer for 15 minutes, until solid.
Parbake crust: Once firm, prick all over with a fork. Coat a piece of foil with nonstick spray, and press it oiled-side-down tightly against the frozen crust, so it is fully molded to the shape. Bake tart with foil (no pie weights needed) for 15 minutes, then carefully, gently, a little at a time, peel back foil and discard. If cracks have formed, use the marbles of dough you set aside to patch it. Return to oven for 5 minutes, until just barely golden at edges and dry to the touch. Set aside.
Meanwhile, make filling: In a medium saucepan, melt butter over medium heat and continue cooking it, stirring frequently, until it smells nutty and brown bits form at the bottom of the pot. Whisk in brown sugar and golden syrup or honey and cook at a simmer, whisking constantly, for one minute. Pour into a large bowl, scraping out all of the browned bits from the pot that you can, and place in the fridge or, as I did, on your very cold patio, for (updated to suggest less time as per comment responses) a few minutes, until it has cooled somewhat. Whisk in apple cider vinegar (with cuts the sweetness and adds complexity, not a vinegary flavor, promise), vanilla, and eggs, one at a time, then stir in peanuts.
Bake tart: Pour filling into prepared tart shell, top with a little flaky salt, if you wish, and bake for 23 to 28 minutes, until just faintly jiggly in the center and golden brown all over. Cool on a rack to room temperature, or, like me, you can rush this along in the fridge, but don’t let it fully chill.
Serve: Decorate (if you wish) with powdered sugar. Serve in wedges at room temperature (not cold, which can be too firm) with a dollop of sour cream.
If nuts are an issue, you can skip them, or I’d recommend replacing them with an equal weight of toasted coconut flakes, roughly chopped.
- 1/2 cup (2 1/4 ounces or 65 grams) whole toasted almonds
- 1 3/4 cups plus 2 tablespoons (245 grams) all-purpose flour
- 3/4 teaspoon kosher salt
- 3/4 cup (6 ounces, 12 tablespoons, or 170 grams) cold, unsalted butter, cut into cubes
- 3 tablespoons (45 ml) cold water, plus an additional tablespoon, if needed
- 1/2 cup plus 1 tablespoon (115 grams) granulated sugar
- 3 6-ounce containers fresh raspberries (510 grams, 18 ounces, or about 4.5 cups)
Make the bars in a food processor: Pulse almonds in your food processor until coarsely chopped. Set them aside and lightly wipe crumbs from workbowl. Add flour and salt and pulse to combine. Add butter and pulse the machine in short bursts until the the largest butter bits are the size of small peas.
Both methods: Divide butter-flour mixture into two bowls (each will have 1 1/2 cups of crumbs). Drizzle cold water over first bowl, use a spoon or spatula to mix it into shaggy clumps, then use your hands to quickly, gently knead it together into one ball. Wrap the dough in plastic wrap, flattening it a packet shape. Chill for 1 hour, or until firm.
Add sugar and chopped almonds to second bowl of butter-flour mixture and use your fingertips to pinch them together, mashing up the buttery bits, until a loosely clumped streusel is formed. Set this aside. At this point, you can refrigerate both the crumbs and the dough overnight (and up to 3 days) and bake it when needed.
Assemble your bars: Heat oven to 375 degrees F. Coat an 8×8-inch cake pan with nonstick spray. Line the bottom and two sides with a fitted piece of parchment paper. You can also make this in a 9- to 9.5-inch round tart pan. No need to line the bottom with parchment paper if there’s a removable base.
On a well-floured counter, unwrap your packet of dough, sprinkle the top generously with flour, and roll you dough to a 10×10-inch square (or a 13-inch round for a round pan). Gently fold it into quarters and unfold it into your prepared pan, centering the dough as best as you can. Press into the bottom of the pan and 1-inch up the sides, folding the extra dough over the walls and pressing it against the sides to reinforce the edges. Don’t worry if it’s messy — mine totally was. The only thin you want to avoid is holes or tears; patch any that you see.
Fill base with berries and sprinkle evenly with crumble topping. It will seem like too much but it’s going to be perfect once it bakes.
Bake bars: For 40 to 50 minutes, covering with foil if it browns before it’s done. Bars are done when they’re an even golden brown and (this is the most important part) you can see the berry juices bubbling through the crumbs. Let cool for 20 minutes on a cooling rack, then use the parchment sling to lift bars out of pan and cool the rest of the way on the rack. (Or, if using a tart pan with removable sides, remove them now.)
To serve: Sprinkle with powdered sugar, if you wish, and use a serrated knife to cut into squares (or if a round pan, wedges). Bars keep at room temperature or the fridge, lightly wrapped, for 5 days.
To scale this up to a 9×13 quarter-sheet pan, use:
- 1 cup (4 1/2 ounces or 130 grams) whole almonds
- 3 cups plus 3 tablespoons (415 grams) all-purpose flour
- 1 1/4 teaspoons kosher salt
- 1 1/3 cups (21 tablespoons, 10.5 ounces, or 300 grams) cold, unsalted butter
- 1/3 cup (80 ml) cold water
- 1 cup (200 grams) granulated sugar
- 5 1/2 6-ounce containers fresh raspberries (905 grams, 32 ounces, or 8 cups)
9×13 quarter-sheet pan instructions: When you need to divide the crumbs in half, each half will have about [edited] 2 2/3 cups of butter-flour mixture. Line your 9×13-inch pan with a rectangle of parchment paper. Roll the crust to 13×17-inches and proceed as above. It took about 10 minutes longer to bake, but keep an eye on it, covering it with foil if it gets too brown too fast. I let it cool completely in the pan.
- 1 3/4 cups (230 grams) all-purpose flour
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon coarse or kosher salt
- 1/2 cup (4 ounces or 115 grams), cold unsalted butter, cut into 1-inch pieces
- 1 large egg
- 1 tablespoon water
- 3 large very ripe tomatoes, heirloom or other, sliced crosswise 1/4-inch thick (about 1.5 pounds)
- Coarse or kosher salt
- 1 small garlic clove
- 1 cup (15 grams) basil leaves, loosely packed
- 2 cups (25 grams) parsley leaves, loosely packed
- 2 tablespoons (30 ml) olive oil, plus more for brushing
- 1 tablespoon smooth Dijon mustard (double if it you like mustard; skip if you don’t)
- 2 ounces (55 grams) hard cheese, thinly sliced or coarsely grated (see Note)
- Freshly ground black pepper
For the crust (pâte brisée)
For the filling
Bake shell: Preheat the oven to 375ºF with rack in center. Place the tart pan on a rimmed baking sheet. Weigh the crust down with parchment paper and pie weights, dried beans, or rice (that you don’t plan on using for anything else). Bake crust for 20 minutes. Remove parchment and weights. If there are any cracks or breaks, you can patch with the remaining dough. Bake for 5 minutes more. Remove from oven and let cool.
Make the filling: Meanwhile, place tomato slices on a rimmed baking sheet and lightly sprinkle with salt.
Combine garlic, parsley, basil, and ½ teaspoon salt in a food processor. Pulse until finely chopped. Add olive oil and pulse until a spreadable paste forms. You might need to scrape down the sides of the food processor a few times. If making the herb mixture in advance, store in the refrigerator with plastic wrap pressed against its surface.
Blot tomatoes with paper towels to remove excess liquid.
Using a small spoon or offset spatula, spread Dijon mustard evenly on the bottom of the crust. Evenly distribute cheese on top. Dollop with herb mixture and gently spread to cover in a thin layer. Top with tomatoes, overlapping. Cut smaller pieces of tomatoes to fill gaps. The tomatoes shrink while roasting, so keep them snug and the tart pan full. Lightly brush tomatoes with olive oil and sprinkle with freshly ground pepper.
Bake tart: Until tomatoes are softened and the crust is golden, about 50 minutes and up to 1 hour, until the tomatoes are deeply roasted. Allow to cool slightly then serve warm or at room temperature.
Do ahead: You can make the dough a few days in advance and refrigerate. You can also bake the crust one day and make and bake the filling another, as I did. Leave at room temperature; no need to wrap. Leftovers of the finished tart keep in the fridge for 4 to 5 days.