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 spring-form 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 minutes, 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 Crème 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 crème 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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PEACH TARTE TATIN
Makes 8 Servings

2/3 cup sugar
3 tablespoons water
2 teaspoons light corn syrup
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon fresh lemon juice
1/8 teaspoon salt 5 medium unpeeled peaches, quartered, pitted
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 tablespoon grated lemon peel
Sweetened whipped cream

Preheat oven to 375F. Combine sugar, 3 tablespoons water, and light corn syrup in small nonstick skillet. Stir over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, occasionally brushing down sides of skillet with wet pastry brush and swirling skillet, about 7 minutes. Remove from heat. Quickly stir in unsalted butter, fresh lemon juice, and salt. Immediately pour caramel into nonstick 9-inch-diameter cake pan with 1 1/2-inch-high sides. Place unpeeled peach quarters, skin side down, in concentric circles atop caramel in cake pan, covering caramel completely. Bake until peaches are just tender, about 30 minutes. Remove cake pan from oven. Roll out puff pastry sheet on lightly floured work surface to 12-inch square. Using 10-inch-diameter tart pan bottom or plate as guide, cut out round. Pierce pastry all over with fork. Cover peaches in cake pan with pastry round; press pastry down around peaches at edge of cake pan. Bake tart until pastry is puffed and deep golden, about 27 minutes. (Can be prepared 6 hours ahead. Let stand in cake pan at room temperature. Rewarm tart in 350°F oven for 10 minutes before continuing.) Let tart rest 5 minutes. Cut around edge of cake pan to loosen pastry. Place large platter over cake pan. Using oven mitts, hold cake pan and platter firmly together and invert, allowing tart to settle onto platter. Carefully lift off cake pan. Rearrange any peaches that may have become dislodged. Cool tart 30 minutes. Sprinkle with lemon peel. Cut warm tart into wedges; serve with whipped cream.

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RUSTIC PLUM AND PORT TART
Makes 6 Servings

2 cups tawny Port
1/2 cup (packed) plus 1 tablespoon golden brown sugar
1/4 teaspoon allspice
1 1/2 pounds plums (5 to 6 medium), halved, pitted, each half quartered
1 tablespoon all purpose flour
1 refrigerated pie crust (half of 15-ounce package)
Vanilla ice cream

Preheat oven to 375F. Boil Port, 1/2 cup brown sugar, and allspice in large skillet until reduced to 2/3 cup, about 10 minutes. Place plums in large bowl. Sprinkle flour over; toss to coat. Drizzle 1/3 cup syrup over plums; toss to coat. Reserve remaining syrup. Unroll cold pie crust onto parchment-lined baking sheet. Spoon plums into center of crust, leaving 1 1/2-inch border; drizzle any remaining syrup from bowl over plums. Fold crust edges over plums. Brush crust with water; sprinkle crust and plums with remaining 1 tablespoon brown sugar. Bake tart until crust is golden and syrup is bubbling, about 45 minutes. Cut warm or room-temperature tart into wedges. Serve with scoop of vanilla ice cream, drizzling additional syrup over.

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TRIPLE GINGER PEACH CRISP
Makes 8 Servings

For the topping:
3/4 cup slivered blanched almonds
1/3 cup firmly packed golden brown sugar
15 purchased gingersnap cookies, broken into pieces
1 cup quick cooking oats
1 teaspoon ground ginger
3/4 teaspoon salt
1/2 cup + 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
2 large egg yolks
5 tablespoons chopped crystallized ginger
For the filling:
2 tablespoons fresh lemon juice
4 pounds ripe peaches (about 10 peaches)
1/2 cup firmly packed golden brown sugar
2 tablespoons cornstarch
1 large egg yolk

Preheat oven to 375 degrees. Butter 13"x9"x2" baking dish.
Make the Topping:
Chop almonds with sugar in food processor using on/off turns. Add gingersnaps and process until coarsely chopped. Blend in oats, ground ginger and salt. Add butter and cut in using on/off turns until coarse meal forms. Add yolks an crystallized ginger and process until ingredients are combined but mixture is still chunky.
Make the Filling:
Place lemon juice in large bowl. Peel and pit peaches. Thinly slice into bowl; toss to coat with lemon juice. Mix in sugar, cornstarch and yolk. Spoon peach mixture into prepared dish. Sprinkle topping evenly over peach filling. Bake until topping is deep golden brown, about 1 hour. Let cool at least 15 minutes. Serve warm with vanilla ice cream.

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SUMMER BLACKBERRY COBBLER
Makes 8 Servings

8 cups blackberries, fresh or frozen (thawed slightly if frozen)
1 cup sugar
1/4 cup instant tapioca
Juice of 1/2 a lime
Pinch of salt
1 cup all-purpose flour
1 cup sweetened shredded coconut
3/4 cup sugar
1/2 cup pecans, coarsely chopped
1/2 teaspoon baking powder
1/4 teaspoon table salt
1/2 cup cold, unsalted butter, cubed (1 stick)
1 egg (blended into the topping)

Preheat oven to 400F. Toss berries with sugar, tapioca, lime juice, and salt in a bowl. Spoon into a 2 quart baking dish. Combine flour, coconut, sugar, pecans, baking powder, and salt in a second bowl. Using your fingertips pinch the butter and mix with the dry ingredients. Don’t over blend so the butter turns greasy. Mixture should look like course sand when you’re done. Mix in the egg with your fingers; topping will be sticky. Arrange topping over the berries in clumps, covering them evenly. Bake the cobbler for 45-50 minutes, or until topping is golden and crisp, and filling is thick and bubbly. Cool on a rack for at least 1 hour before serving. Juice will thicken as it cools.

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BLACKBERRY NECTARINE CRISP
Makes 12 Servings

For the topping:
l 1/4 cups old-fashioned oats
1 cup plus 2 tablespoons firmly packed brown sugar
3/4 cups all purpose flour
1 tablespoon grated lemon peel
3/4 cup (l 1/2 sticks) unsalted butter
For the fruit:
3 pounds nectarines, halved, pitted, cut into 1/2-inch wide wedges
6 cups fresh blackberries or frozen unsweetened, thawed, drained
l 1/2 cups sugar
2 tablespoons instant tapioca
Vanilla ice cream or frozen yogurt

Make the topping:
Combine first 4 ingredients in a food processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. (Topping can be prepared 7 day ahead. Cover and refrigerate.)
Make the fruit:
Preheat oven to 375F. Toss nectarines, berries, sugar and tapioca in large bowl. Let stand 15 minutes. Transfer fruit mixture to 9x13-inch baking dish. Sprinkle topping over. Bake until topping browns and fruit bubbles, about 50 minutes. Cool slightly. Spoon crisp into bowls. Top with ice cream.

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PLUM AND WALNUT CRISP WITH GINGER ICE CREAM
Makes 6 Servings

For the topping:
1 cup coarsely chopped walnuts
1/2 cup all-purpose flour 1/2 cup (packed) golden brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
Pinch of ground nutmeg
6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
For the ice cream:
1 pint vanilla ice cream
1/4 cup finely chopped crystallized ginger
For the fruit:
2 1/2 pounds plums, pitted, quartered
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract

Make the topping:
Mix first 6 ingredients in large bowl. Add butter and rub in with fingertips until small moist clumps form. Cover and refrigerate 20 minutes. (Can be made 3 days ahead. Keep refrigerated.)
Make the ice cream:
Microwave ice cream in 5-second intervals just until slightly softened. Mix ice cream and ginger in medium bowl to blend. Cover and freeze. (Can be made 1 day ahead. Keep frozen.)
Make the fruit:
Preheat oven to 400F. Toss plums, sugar, cornstarch, and vanilla in bowl. Let stand until sugar dissolves, tossing occasionally, about 5 minutes. Transfer plum mixture to 11x7-inch glass baking dish. Sprinkle topping over. Bake until topping is dark golden brown and fruit is bubbling, about 40 minutes. Transfer crisp to rack and cool slightly, about 30 minutes. Scoop warm crisp into shallow bowls. Top each with scoop of ice cream.

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FRENCH APPLE CUSTARD PIE
Makes 8 Servings

Make this easy by using a purchased pie crust or purchased pie dough that you blind bake. This pie must absolutely be made ahead--a day ahead at best. The custard needs time to cool and set completely before it can be sliced.

For the filling:
2 tablespoons unsalted butter
2 lb. baking apples (e.g, granny smith) peeled, cored, and thinly sliced (4-6 total)
2 tablespoons sugar
1 tablespoons dark rum (optional)
1/4 teaspoon table salt, divided
2 eggs
2 egg yolks
1 cup heavy cream
1/2 cup sugar
1 teaspoon vanilla extract
1/8 teaspoons ground nutmeg
For the crust:
Blind bake a purchased 9 in pie crust or pie dough in a glass dish
For the topping:
1 cup sliced almonds
1/3 cup sugar
2 tablespoons unsalted butter, softened

Make the filled pie:
Preheat oven to 325F. Melt the 2 tablespoons butter for the apple filling in a large sauté pan over medium heat. Add apples and 2 tablespoons sugar; sauté until apples are soft but not mushy, 8 to 10 minutes. Remove from heat & stir in rum and 1/8 teaspoon salt. Spread apples over the bottom of the blind baked pie crust. Thoroughly whisk together eggs, egg yolks, cream, 1/2 cup sugar, vanilla, nutmeg, and remaining 1/8 teaspoons salt and pour over apples in pie crust. Bake pie until custard is barely set in center, about 30 minutes.
Make the almond topping and finish the pie:
Combine almonds, 1/3 cup sugar, and remaining 2 tablespoons butter for the almond topping in a bowl. Remove pie from the oven; sprinkle pie with topping. Cover pie with a pie shield if the edge of the crust seems to be overbrowning. Return pie to oven; bake until custard is almost set but still slightly jiggly in the center, 15–20 minutes more. Completely cool pie before slicing, or chill pie, then bring it to room temperature when ready to serve.

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MARBLED PUMPKIN PIE WITH CRYSTALLIZED GINGER
Makes 8 servings

For the crust:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons unsalted butter, chilled, cut up
4 to 5 tablespoons ice water
For the filling:
1/4 cup sour cream
2 tablespoons plus 1 cup half-and-half, divided
2 eggs
1/4 cup honey
1/4 cup sugar
1 1/2 cups canned pure pumpkin
1/2 cup finely chopped crystallized ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Whisk flour and 1/4 teaspoon salt in large bowl. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with some pea-size pieces. Add 4 tablespoons of the water; stir until dough begins to form, adding additional water 1 teaspoon at a time as needed. Shape into flat round; cover and refrigerate 1 hour or until chilled. MAKE AHEAD: Dough can be made 1 day ahead. Spray 9-inch glass pie dish with cooking spray. On lightly floured surface, roll dough into 13-inch round about 3/8 inch thick; line dish with dough. Trim overhang to 3/4 inch; fold under. Flute edges. Prick crust all over with fork. Cover and freeze 20 to 30 minutes or until firm, or refrigerate 1 hour. Place oven rack in lowest position; heat oven to 400F. Line crust with parchment paper; fill with pie weights or dried beans. Bake 20 minutes. Remove parchment and weights; bake an additional 5 to 10 minutes or until bottom of crust is set and light golden brown. Reduce oven temperature to 350F. Meanwhile, whisk sour cream and 2 tablespoons of the half-and-half in small bowl until smooth. Whisk eggs, honey and sugar in large bowl until blended. Whisk in all remaining filling ingredients, including remaining 1 cup half-and-half. Pour into crust; dollop with spoonfuls of sour cream mixture. Run thin knife through filling to swirl. Cover edges of crust with foil. Bake at 350F for 40 to 50 minutes or until center is slightly set but not firm. (Filling will quiver slightly when pan is tapped. Pie will set completely as it cools.) Cool to room temperature on wire rack, at least 2 hours. Store in refrigerator.

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nectarine and plum crisp with oatmeal streusel
Makes 8 Servings

For the filling:
1/2 cup dried cranberries, cherries or raisins
1 cup hot water
3/4 cup light brown sugar
1/4 cup granulated sugar
2 tablespoons flour
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
6 ripe nectarines, peeled, pitted and cut into 1/2-inch wedges
6 ripe plums, peeled, pitted and cut into 1/2-inch wedges
For the streusel:
1 cup old-fashioned rolled oats
2/3 cup all-purpose flour
2/3 cup light brown sugar
1 teaspoon finely grated lemon zest
1/2 teaspoon ground cinnamon
6 tablespoons cold butter

Preheat the oven to 350F. In a bowl, soak the dried fruits in the hot water for 20 minutes; drain. Stir in the sugars, flour, cinnamon, nutmeg, lemon zest, lemon juice and orange juice. Fold in the nectarines and plums. Scrape the fruit into a 9-by-13-inch glass baking dish. Cover with foil and bake for 15 minutes. In a bowl, combine the oats, flour, sugar, lemon zest and cinnamon. Work in the butter. Press the streusel into clumps and sprinkle over the fruit. Bake the crisp for 30 minutes, until the fruit is tender and the topping is golden. Let cool for 20 minutes, then serve.

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PLUM AND MASCARPONE PIE
Makes 10 Servings

Use plums that hold their shape when cooked, such as black or red (avoid soft-fleshed Santa Rosas). If you prefer a taller pie, use all 5 pounds of fruit. Make this easier with a purchased pie crust or refrigerator pie dough.

1 pie crust, homemade or store-bought
4-5 pounds firm ripe plums (20-25 plums), halved, pitted (with skin)
1 1/2 cups plus 2 tablespoons sugar
2 tablespoons fresh lemon juice
1 vanilla bean, split lengthwise
8 ounces mascarpone
1/3 cup crème fraîche
2 tablespoons honey
Whipped cream

Preheat oven to 350F. Line pie dish with crust; crimp edges. Fully bake pie crust according to recipe or box instructions. Place plums in a large bowl; add 1 1/2 cups sugar and lemon juice. Scrape in seeds from half of vanilla bean; toss to coat. Divide plum mixture between two 13x9x2" glass baking dishes, arranging plums cut side down and overlapping slightly. Roast until juices are bubbling and slightly thickened and plums are tender but not falling apart, 40–60 minutes (cooking time will depend on ripeness of plums). Let cool slightly. Using a slotted spatula, transfer plums to a rimmed baking sheet. Cover loosely with plastic wrap; chill. Pour juices in baking dishes into a small saucepan. Bring to a boil and simmer until thickened and reduced to a scant 1/2 cup, 4–5 minutes; set glaze aside. Combine remaining 2 tablespoons sugar, mascarpone, crème fraîche, and honey in a medium bowl. Scrape in seeds from remaining half vanilla bean. Using an electric mixer, beat on high speed until mixture holds firm peaks (do not overbeat or mascarpone may curdle). MAKE AHEAD: Plums, glaze, and mascarpone cream can be made 1 day ahead. Cover separately and chill. Spread mascarpone cream evenly over bottom of crust. Arrange some chilled plum halves tightly (but not overlapping) in a single layer over mascarpone mixture. Starting at edges of pie crust, arrange remaining plum halves on top of base layer, overlapping tightly and forming a spiral to cover. Pie should dome slightly in the center. Using a pastry brush, spread some of glaze over plums (if glaze has firmed up, gently reheat, adding 1 tablespoon water and whisking to blend). Cut pie into slices. Top with whipped cream and drizzle with more plum syrup.

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STRAWBERRY AND RHUBARB CRUMBLE
Makes 8 servings

A crumble is the British version of the American crisp. This one features the classic combination of rhubarb and strawberries, topped with a crunchy oat-and-hazelnut streusel. A scoop of ice cream, a dollop of whipped cream or a dollop of vanilla-laced and sweetened mascarpone cheese are possible variations for perfect finishing touches

3/4 cup all purpose flour
2/3 cup plus 1/2 cup sugar
Large pinch of salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup old-fashioned oats
1/2 cup husked hazelnuts, toasted, coarsely chopped
1/2 vanilla bean, split lengthwise
1 pound strawberries, hulled, halved (about 4 cups)
12 ounces rhubarb (preferably bright red), ends trimmed, stalks cut crosswise into 1/2-inch-thick pieces
Vanilla ice cream, whipped cream or vanilla-laced, sweetened mascarpone cheese

Combine flour, 2/3 cup sugar, and salt in medium bowl; whisk to blend. Add butter. Rub in with fingertips until mixture sticks together in clumps. Mix in oats and nuts. MAKE AHEAD: Topping can be made 1 day ahead. Cover and chill. Preheat oven to 375F. Butter 11 x 7 x 2- inch glass baking dish. Place 1/2 cup sugar in large bowl. Scrape in seeds from vanilla bean; whisk to blend well. Add strawberries and rhubarb to sugar in bowl; toss to coat well. Scrape fruit filling into prepared baking dish. Sprinkle oat topping evenly over filling. Bake crumble until filling bubbles thickly and topping is crisp, about 45 minutes. Let cool 15 minutes. Spoon warm crumble into bowls. Serve with ice cream, whipped cream or vanilla-laced, sweetened mascarpone cheese.

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LEMON BLUEBERRY COBBLER
Makes 2 servings

2 cups picked-over blueberries
1 teaspoon freshly grated lemon zest
1/3 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
2/3 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon ground cardamom
1/2 cup heavy cream

Preheat oven to 400° F. and butter an 8-inch (1 1/2-quart) glass pie plate. In a bowl toss together blueberries, zest, sugar, lemon juice, and cornstarch until combined well and transfer to pie plate. Into another bowl sift together flour, baking powder, cardamom, and a pinch salt. Add cream and stir until mixture just forms a dough. Drop dough in 5 mounds on blueberry mixture and bake in middle of oven until biscuits are golden and cooked through, about 25 minutes.

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PEACH AND BLACKBERRY TART WITH OATMEAL COOKIE CRUST
Makes 8 servings

Make oatmeal cookie crumbs by blending cookies in a processor until finely ground.

For the crust:
Nonstick vegetable oil spray
2 cups oatmeal-cookie crumbs (made from about 32 crispy oatmeal cookies)
5 tablespoons unsalted butter, melted
For the filling:
2/3 cup peach or apricot nectar
5 tablespoons sugar
5 teaspoons cornstarch
2 2/3 cups coarsely cubed peeled peaches
1 1/4 teaspoons fresh lemon juice
1 1/4 cups large blackberries

Make the crust:
Preheat oven to 375°F. Spray 10-inch-diameter fluted tart pan with removable bottom with nonstick spray. Mix cookie crumbs and melted butter in medium bowl until moist clumps form. Press dough evenly over bottom and up sides of prepared pan. Bake until dry, about 10 minutes. Cool crust completely. MAKE AHEAD: Can be made 1 day ahead. Cover tightly with foil. Let stand at room temperature.
Make the filling:
Whisk nectar, sugar, and cornstarch in heavy medium saucepan until smooth. Add half of peaches and lemon juice. Using potato masher, mash to coarse puree. Simmer over medium heat until mixture is thick, stirring constantly, about 5 minutes. Cool completely. Fold in remaining peaches. Spread filling evenly in crust. Arrange blackberries around top edge of tart. Refrigerate until cold, at least 4 hours and up to 6 hours. Bring to room temperature before serving.

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Tarts and pies--too scrumptious for all but the wise!
Updated April 25, 2015

Pies and Tarts

Be the Queen of Hearts with these Pies and Tarts!