19
Pâte Sucrée
Use any leftovers of this sweet dough for
simple cookies. Just roll and cut into your
favorite shapes.
Makes two 9-inch single tarts/pies, or one
double-crusted pie
2
cups unbleached, all-purpose flour
2
tablespoons granulated sugar
½
teaspoon table salt
¾
cup (12 tablespoons) unsalted
butter, room temperature
2
large egg yolks
1
tablespoon cold water
1
teaspoon lemon zest (optional)
½
teaspoon vanilla extract
In the work bowl of a Cuisinart
®
Food
Processor fitted with the metal chopping
blade, process the flour, sugar and salt for
10 seconds. Add the butter and process until
combined. With the machine running, add
the yolks, one at a time, and process until
incorporated. Add the water, zest and vanilla;
pulse 3 to 4 times, until combined.
Form dough into flat discs. Wrap in plastic;
chill in refrigerator until ready to use.
Nutritional information per serving:
Calories 110 (61% from fat) • carb. 10g • pro. 1g
• fat 8g • sat. fat 0g • chol. 0mg • sod. 100mg
• calc. 4mg • fiber 0g
Fresh Berry Tart
Use one, or a mix of all four berries,
for this delicious summer treat.
Makes one 9-inch tart, 8-1 servings
½
recipe Pâte Sucrée
4
ounces bitter/semisweet chocolate,
chopped
4
ounces cream cheese, room
temperature, cut into 4 pieces
1
⁄
3
cup + 1 tablespoon granulated sugar
pinch table salt
8
ounces mascarpone, room
temperature
1
teaspoon vanilla extract or ½ vanilla
bean, scraped
1
cup heavy cream
3-4
cups mixed berries (raspberries,
strawberries, blueberries,
blackberries)
Preheat Cuisinart
™
Brick Oven to 350°F on
the bake setting fitted with the baking stone
on a rack in position A. Preheat stone for at
least 30 minutes.
Roll out the sucrée dough into a 10-inch
disc. Fit into an ungreased tart ring. Chill for
about 0 minutes. Using a fork, prick the
dough evenly all over but make sure not to
go entirely through the dough. Line the shell
with parchment and weigh down with dried
beans or rice. Bake in preheated oven for
about 15 to 0 minutes, or until the dough
is dry underneath the parchment. Remove
the beans/rice and parchment, and bake the
tart shell for an additional 5 to 10 minutes,
or until the shell is nicely browned. Remove
from oven, cool and reserve.
In a heatproof bowl over a pot of simmering
water, melt the chocolate. Pour into reserved
tart shell and smooth with a rubber spatula.
Chill tart shell in freezer for about 5 minutes,
or until hardened. Reserve.
Cream the cream cheese, sugar and salt with
a Cuisinart
®
Hand Mixer until light and fluffy,
about 30 seconds. Add the mascarpone and
beat until combined. If the mixture is lumpy,
beat on high until it is smoothed out. Add the
vanilla and mix to combine. Add the heavy
cream
1
⁄
3
cup at a time, mixing well between
additions.
Pour the mascarpone mixture into the
prepared shell. Smooth the top, making
a small dome in the center, using a small
offset spatula. Arrange berries in any desired
fashion.
Nutritional information per serving
(based on 12 servings):
Calories 330 (63% from fat) • carb. 27g • pro. 5g
• fat 24g • sat. fat 13g • chol. 78mg • sod. 151 mg
• calc. 65mg • fiber 3g
Pâte Brisée
This versatile dough can be used for sweet
or savory treats. Makes two single crust
9-inch tarts/pies, or one double-crust pie
2
cups unbleached, all-purpose flour
1
teaspoon table salt
brk300_recipe(0.0).indd 19
4/26/07 9:46:36 AM
