vrijdag 22 november 2013

Peach and Plum Tart with Mint Walnut Pesto (Kopie)

*****

I adore the stone fruits of summer. Nectarines, peaches, and plums are a pie-maker’s dream, with their fragrance, juiciness, and gem-like beauty. This tart uses another summer crop: fresh mint. This, with the addition of walnuts, renders a sweet pesto.

Makes one 11-inch tart

You will need:

1/2 recipe Basic Pie Dough (BELOW this recipe)
11-inch tart pan with removable bottom

Fruit filling:
1 pound peaches, peeled, pitted, and sliced 1/2 inch thick
1 pound plums, pitted and sliced 1/2 inch thick
2/3 cup (packed) light brown sugar
2 tablespoons arrowroot powder or cornstarch

Mint pesto:
2 cups walnuts
1/4 cup (packed) light brown sugar
1/4 cup olive oil
1/4 cup chopped fresh mint
1 teaspoon ground nutmeg
1 teaspoon sea salt

Topping:
1 tablespoon (packed) light brown sugar

Preparation
1. Preheat the oven to 400°F.
2. Prepare the crust: Roll out the dough on a lightly floured surface and fit it into the tart pan. Trim the overhang to 1 inch, then fold it inside the tart pan, pressing it against the pan’s fluted sides. Prick the bottom of the crust 6 or 7 times with a fork, then place the crust in the refrigerator for 15 minutes.
3. Line the crust with parchment paper and fill it with dried beans or pie weights. Bake 10 to 12 minutes, then remove from the oven, leaving the oven on and reducing the temperature to 375°F.
4. Remove the dried beans or pie weights and parchment paper from the crust, and cool it completely before filling.
5. Prepare the fruit filling: Combine all the ingredients for the fruit filling in a medium-size bowl. Stir with a large spoon until the fruit is fully coated with sugar and starch.
6. Cover the bowl with a kitchen cloth and set aside while you prepare the mint pesto.
7. Prepare the mint pesto: Place all of the pesto ingredients in a food processor and puree until a paste is formed, about 1 to 2 minutes.
8. Assemble the tart: Spread the pesto evenly across the bottom of the tart crust. Top with alternating slices of the peach and plum mixture, arranging the fruits in concentric circles. Sprinkle the brown sugar evenly over the filling.
9. Set the tart pan on a rimmed baking sheet and bake in the 375°F oven for 40 to 45 minutes, until the fruit becomes juicy and the brown sugar topping turns golden brown.
10. Cool at least 30 minutes before serving, first removing the sides of the pan.

Variation: Substitute pecans for the walnuts in the pesto.

Basic Pie Dough (Shortening-and-Butter Version)

Why use shortening in a piecrust? The general thinking is that shortening aids in creating flakiness, while butter imparts flavor. This recipe creates a crust that is just that — full of tender flakes and rich in flavor.

Makes enough dough for one double-crust pie

You will need:
2 1/2 cups all-purpose flour
1 1/4 teaspoons sea salt
6 tablespoons (3/4 stick) unsalted butter, chilled and cubed
3/4 cup vegetable shortening, chilled and cubed
3/4 cup ice water

Preparation
1. Mix the flour and salt together in a medium-large bowl.
2. Using a pastry blender or two forks, cut in the butter and shortening until the mixture resembles coarse meal (you should still have some rather large bits of butter and shortening when you’re done).
3. Slowly drizzle in the ice water and stir with a large spoon until the dough begins to clump.
4. Transfer the dough to a floured work surface and, using your hands, fold it into itself until the flour is fully incorporated into the fats. The dough should come together easily but should not feel overly sticky.
5. Divide the dough in half, shape it into two balls, and pat each ball into a 1/2-inch thick disk. Wrap each in plastic wrap and refrigerate for at least an hour.
6. Proceed according to the pie recipe instructions.
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Basic Pie Dough (All-Butter Version)

This all-butter crust is unrivaled in terms of flavor. It’s also quite flaky, despite having no shortening. The secret is to work with very cold butter. I keep all of my butter in the freezer, transferring it to the refrigerator overnight or several hours before I intend to make pie dough. Work quickly, with cold hands on a cool work surface, and you’ll end up with a crust that’s as flaky as it is scrumptious.

Makes enough dough for one double-crust pie

You will need:
2 1/2 cups all-purpose flour
1 1/4 teaspoons sea salt
1 cup (2 sticks) unsalted butter, chilled and cubed
3/4 cup ice water

Preparation
1. Mix the flour and salt together in a medium-large bowl.
2. Using a pastry blender or two forks, incorporate the butter until the mixture resembles coarse meal (you should still have some rather large bits of butter when you’re done).
3. Slowly drizzle in the ice water. Stir with a large spoon until the dough begins to clump.
4. Transfer the dough onto a floured work surface and, using your hands, fold it into itself until all of the flour is incorporated into the fats. The dough should come together easily but should not feel overly sticky.
5. Divide the dough in half, shape it into two balls, and pat each ball into a 1/2-inch thick disk. Wrap each in plastic wrap and refrigerate for at least an hour.
6. Proceed according to the pie recipe instructions.

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