50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart

7292019 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart

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86 | sl eek

1 Make the crust Preheat oven to 350degF In a food processor process

butter and one- third of coconut until mixture forms a ball 1 to 2 min-

utes Transfer to a medium bowl Sprinkle remaining two-thirds coco-

nut over mixture and combine with your fingers

2 Place a 9-inch pie plate on a parchment-lined rimmed baking sheet

Press coconut mixture into bottom and up sides of pan to form crust

leaving top edges loose and fluffy Place a foil ring (see page 324) over

edge to prevent burning Bake unti l center begins to brown 10 to

15 minutes remove foil and bake until edges are browned 4 to 6 min-

utes more Transfer crust to a wire rack to cool completely

3 Make the filling Bring cream just to a boil in a small saucepan pour

over chocolate in a medium heatproof bowl Let sit 10 minutes then

stir until chocolate is completely melted and mixture is combined Pour

into coconut crust Refrigerate until filling is set 1 hour or up to 1 day

for the crust

4 tablespoonsunsaltedbuttersotened

11 ounces(about6cups)sweetenedshreddedcoconut

for the filling

1copy cupsheavycream

8 ouncesbittersweetchocolate(preerably61percentcacao)fnelychopped

Crisp Coconut and Chocolate PieDespite its chic appearance this dessert is really an uncomplicated

icebox pie at heart And itrsquos gluten-free to boot The pie requires only

four ingredientsmdashbutter chocolate cream and shredded coconut

The press-in crust comes together in seconds in a food processor After

itrsquos baked the shell is lled with velvety ganache which sets to a lovely

smooth sheen Makes one 9-inch pie

pouring ganache into crust





230 | a r t f u l



a r t f u l | 23

1 On a lightly floured surface roll out 1 disk of dough to a 13-inch

roundD inch thick Fit into a 9-inch pie plate and trim dough leaving

a frac12-inch overhang refrigerate or freeze until firm about 30 minutes

2On lightly floured parchment roll out second d isk of dough

D inch thick Using a clean ruler as a guide cut 14 strips (about frac12 inch

wide) with a pastry wheel or sharp knife Place strips (and parchment)

on a baking sheet and refrigerate until firm 10 minutes

3 Combine granulated sugar cornstarch salt and cinnamon in a large

bowl Add cherries and vanilla and toss Pour cherry mixture into pie plate

Dot with butter Lightly brush exposed edge of shell with beaten egg

4 Weave the lattice (see page 328) Lay 7 strips of dough across pie Fold

back every other strip Lay another strip perpendicular in center of pie

Unfold strips over perpendicular strip Fold back strips under perpen-

dicular strip Lay second perpendicular strip next to f irst Unfold strips

over second perpendicular strip Repeat weaving strips across half the

pie Return to center lay a perpendicular strip on unwoven side of pie

and repeat Trim strips to 1-inch overhang Tuck overhang under edge of

shell and crimp to seal Brush lattice with egg wash and sprinkle with

sanding sugar Refrigerate or freeze 30 minutes

5 Preheat oven to 375˚F Transfer pie plate to a parchment-lined rimmed

baking sheet Bake until crust is golden brown and juices are bubbling

if using fresh cherries begin checking after 1 hour if using frozen

about 95 minutes (If top browns too quickly tent with foil)

6 Transfer pie to a wire rack let cool completely Pie can be kept at room

temperature tented with foil up to 1 day

All-purposeourfordusting

PacircteBriseacutee(page322)

1 cupgranulatedsugar

3 tablespoonscornstarch

copy teaspoonsalt

∆ teaspoongroundcinnamon

2 pounds(about6cups)freshsourcherriespittedor1ƒpoundsfrozensourcherriespartiallythawed

1 teaspoonpurevanillaextract

2 tablespoonsunsaltedbuttercutintosmallpieces

1 largeegglightlybeatenforeggwash

Coarsesandingsugarforsprinkling

Sour Cherry PieA winning combination of tart and sweet this county-fair favorite is

marked by a tightly woven lattice crust Sour cherries enjoy a short

seasonmdashtypically a few weeks in late June and early Julymdashso snap them

up when you see them and freeze any extras Line a baking sheet

with parchment and freeze pitted cherries in a single layer Transfer

frozen cherries to a resealable bag they should keep in the freezer

up to one year Makes one 9-inch pie



286 | savory



savory | 287

1 Make the crust Pulse f lour cheese salt and butter in a food processor

until mixture resembles coarse meal Add 1 egg yolk pulse to combine

Drizzle in frac14 cup ice water and pulse until dough just comes together(If dough is sti ll crumbly add up to frac14 cup more water 1 tablespoon at a

time) Form dough into a disk and wrap in plastic Refrigerate or freeze

until f irm about 30 minutes

2 Make the fil ling Heat 1 tablespoon oil in a skillet over medium Add

shallot cook stirring occasionally until softened about 3 minutes Add

zucchini cook stirring occasionally until light golden and liquid has

been released about 5 minutes Transfer to a large bowl

3 Halve one-third of the tomatoes Stir halved and whole tomatoes

both cheeses basil and f lour into shallot-zucchini mixture Seasonwith salt and pepper

4 On a lightly f loured surface roll out dough to a 13-inch round about

frac14 inch thick Make seven 3-inch-long cuts around edge of dough evenly

spaced Transfer to a 9-inch pie plate Drizzle shell with remaining table-

spoon oil Transfer fil ling to shell Fold in f laps of dough slightly over-

lapping Refrigerate until dough is firm about 30 minutes

5 Preheat oven to 375degF Whisk cream and remaining egg yolk in a small

bowl and brush over crust Bake pie on a parchment-lined rimmed bak-

ing sheet until crust is golden brown and juices are bubbling 70 to 80

minutes Transfer to a wire rack to cool slightly Serve warm

for the crust

2copy cupsall-purposeourplus

moreordusting ˙ cupfnelygratedParmesan

cheese

1 teaspooncoarsesalt

ƒ cup(1 sticks)coldunsaltedbuttercutintopieces

1 largeeggyolkplus1largeeggyolkoreggwash

copy to cupicewater

1 tablespoonheavycreamoreggwash

for the filling

2 tablespoonsextra-virginoliveoil

1 shallotfnelychopped

1 smallzucchinihalvedlengthwiseandcutcrosswiseinto˙-inch-thickhal-moons

1˙ poundscherrytomatoes

˙ cupgratedParmesancheese

4 ouncesbocconcini(reshmozzarellaballs)orreshmozzarella(1-inchpieces)

3 tablespoonsreshbasilleaveschopped

copy cupplus2tablespoonsall-purposeour

Coarsesaltandreshlygroundpepper

Cherry Tomato Mozzarella andZucchini PieThis pie combines the ease o a galettemdashno need to attach a top crust

or crimp any edgesmdashwith the convenience o oven-to-table serving

Beore the tender dough is tted in the pie plate it is cut into faps aroundthe edge or neat even olding over the lling When the pie emerges

rom the oven the tomatoes will be near bursting their juices mingling

with the cheeses zucchini and basil It just might remind you o another

delicious savory pie pizza Makes one 9-inch pie





Excerpted from Martha Stewartrsquos New Pies and Tarts by Martha Stewart Copyright copy2011 byMartha Stewart Excerpted by permission of Clarkson Potter a division of Random HouseInc All rights reserved No part of this excerptmay be reproduced or reprinted without

permission in writing from the publisher





86 | sl eek















for the crust



for the filling














230 | a r t f u l



a r t f u l | 23






























copy teaspoonsalt
















286 | savory



savory | 287





















for the crust



cheese




copy to cupicewater


for the filling


























230 | a r t f u l



a r t f u l | 23






























copy teaspoonsalt
















286 | savory



savory | 287





















for the crust



cheese




copy to cupicewater


for the filling
























a r t f u l | 23






























copy teaspoonsalt
















286 | savory



savory | 287





















for the crust



cheese




copy to cupicewater


for the filling
























286 | savory



savory | 287





















for the crust



cheese




copy to cupicewater


for the filling
























savory | 287





















for the crust



cheese




copy to cupicewater


for the filling






















50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart

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Transcript of 50043941 Recipes From Martha Stewart s Pies and Tarts by Martha Stewart