Four Seasons Tart From Lake Como: Crostata Di Quattro Stagioni
Serves: 3
Santiago Howell
1 January 1970
Based on User reviews:
52
Spice
41
Sweetness
52
Sourness
43
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Raspberry Preserve1 cup
Apricot Preserve1
Egg1.5 tbsps
Unsalted Butter (22.5 grams)1
Egg Yolk1 tsp
Lemon Juice (fresh)2.25 cups
All-Purpose Flour (300 grams)1 tsp
Salt370 g
Milk1.5 fine
Lemon Zest (strips)4 tsps
WaterDirections:
1
Cut the 2 ounces dough in half, shape each half into a 9 to 10-inch rope with your palms, and flatten the ropes slightly
2
Place the ropes in the tart shell, one across the other at right angles, so that the shell is divided into 4 equal quadrants
3
Spoon the raspberry and apricot preserves, pastry cream, and cherries each separately into 1 quadrant
4
Brush the dough with the egg
5
Baking: Heat the oven to 350 degrees F
6
Bake until light golden, 20 to 25 minutes
7
Immediately brush the fruit with the glaze
8
Let cool, to room temperature, on a rack
9
By Mixer: Cream the butter and the sugar in a mixer bowl with the paddle until pale and creamy
10
Add the egg, egg yolk, vanilla, and lemon juice, 1 at a time, mixing thoroughly after each addition
11
Add the flour and salt and mix until the dough comes together and is consistent but still soft
12
Be careful not to overmix or the pastry will be tough
13
At this point you may pat the dough into place in a buttered tart pan and bake it immediately after chilling
14
Otherwise, divide it into thirds or halves, depending on the size tart you are planning, or flatten the whole amount into a 4 to 5-inch disk
15
Chilling: Wrap the dough with plastic wrap or aluminum foil, and refrigerate at least 1 hour but no longer than 1 day
16
Shaping: Let the dough stand at room temperature for 30 to 45 minutes before rolling it out
17
Knead the dough briefly on a lightly floured surface to loosen it and make it supple enough for shaping
18
Roll the dough out 1/4 to 3/8 inch thick with a rolling pin and ease the dough into a lightly buttered pan
19
Trim the edge by running the rolling pin or a dough scraper over the edge of the pan to cut the dough neatly and then tidy the edge with your fingers
20
For 1 (9-inch) tart shell, use 9 to 10 ounces (250 to 300 grams) dough and roll into a circle
21
Line a buttered 9-inch tart pan with the dough
22
Storage: Store the remaining unrolled dough, including all scraps which may be used again, in the refrigerator for 1 to 3 days or the freezer up to 1 month
23
Let frozen dough thaw in the refrigerator for 24 hours before rolling it out
24
Resting: Refrigerate the dough-lined pan for 20 to 30 minutes to reduce shrinking when the pastry is baked
25
Baking
26
Heat the oven to 350 degrees F
27
For partially baked shells: Line each shell with aluminum foil and fill with dried beans or pie weights
28
Bake until set, 12 to 15 minutes
29
Remove the foil and weights and let cool 5 to 10 minutes
30
Place the tart pan on top of a smaller can, such as a coffee can, and gently release the side of the pan from the baked tart crust
31
Let cool completely on a rack
32
Slowly heat the milk, 1 teaspoon of the sugar, and the lemon zest in the top of a double boiler over simmering water or in a small heavy saucepan over low heat
33
Meanwhile, whisk the remaining sugar, the egg yolks, and salt in a small bowl until thick but still golden, 2 to 3 minutes
34
Sift in the flour, a little at a time, whisking briskly to mix thoroughly
35
Whisk 1/4 cup of the boiling milk mixture
36
1 tablespoon at a time, into the egg mixture; then pour the egg mixture into the remaining milk mixture
37
Cook over medium-high heat, whisking constantly, until thickened, 2 to 3 minutes
38
As it begins to reach a boil and look lumpy, whisk it vigorously to smooth it
39
When the cream is as thick as mayonnaise, reduce the heat and whisk or stir for another minute
40
Remove from the heat and discard the lemon zest
41
Beat in the vanilla and then the butter, 1 tablespoon at a time
42
Cool the cream quickly by placing the pan in a bowl of cold water or by spreading the cream out on 2 baking sheets
43
Smear a little butter on top and cover tightly with plastic wrap so that the cream doesn't develop a skin
44
Cool completely in the refrigerator
45
You may want to thin it with 1 or 2 tablespoons milk before using
46
This pastry cream will keep 4 to 5 days in the refrigerator or in the freezer up to 2 months
47
Heat the preserves and water in a small heavy saucepan over moderate heat until the mixture comes to a boil and strain through a sieve
48
Use the glaze while it is still warm
49
Any leftover glaze will keep indefinitely in a covered jar; heat again before using