Pâte Brisée (Tart Dough)

This recipe for tart dough is used in a majority of the recipes in my copy of Martha Stewart’s Pies and Tarts. Ingredients: 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon granulated sugar 1 cup cold unsalted butter, cut into small pieces 1/4 to 1/2 cup ice water Instructions: Put flour, salt, and Read More …

Crème Pâtissière (or Pastry Cream)

What the heck is crème pâtissière, you ask?  It’s a pastry cream used in many of the Martha Stewart’s Pies and Tarts recipes.  The recipe makes about 2 1/2 cups of cream. Ingredients: 1 cup milk 1/2 vanilla bean 1/4 cup + 1 tablespoon sugar 3 egg yolks 1 tablespoon corn starch 1 tablespoon flour Read More …

Blueberry Tart

This recipe comes from the 1985 Martha Stewart’s Pies and Tarts cookbook.  This recipe can be made with either fresh or frozen blueberries. Ingredients: One 7 1/2 x 11 x 1-inch pâte brisée tart shell, baked and cooled 3/4 cup sour cherry jelly 1/2 cup granulated sugar 2 tablespoons grand marnier 2 pints blueberries, washed, Read More …

Candied Citrus Slices

This recipe for candied citrus slices comes from the 1985 edition of Martha Stewart’s Pies and Tarts.  They are super great frozen and set in the rim of your lemonade glass.  The book also states that you can use cirtus peels, instead of slices, by using a zester to remove the peels in thin sections. Read More …