Strawberry Galette with Basil Whipped Cream

This springtime stunner is gorgeous to behold—and very enjoyable to eat. Thinly sliced strawberries are laid in a concentric pattern atop a large round of pastry dough. Although the galette needs no embellishment, basil-infused cream lends a sophisticated touch to each slice.

SERVES 6 TO 8

Ingredients:
• ¾ cup heavy cream
• ⅓ cup loosely packed fresh basil leaves, patted dry and chopped
• ¼ cup plus 3 tablespoons sugar
• ¾ cup mascarpone cheese
• All-purpose flour, for dusting
• Pâte Brisée (do not divide into 2 disks)
• 1 pound strawberries, hulled (about 3 cups)
• 2 teaspoons cornstarch
• 1 tablespoon cold unsalted butter, cut into small pieces
• 1 large egg yolk, for egg wash
• 1 tablespoon water, for egg wash

Preparation:
1. Combine cream, basil, and 2 tablespoons sugar in a heatproof bowl. Set bowl over (not in) a pan of simmering water, and stir until sugar dissolves, about 4 minutes. Cover with plastic wrap, and refrigerate at least 1 hour (or up to 2 hours, for more pronounced basil flavor). Strain through a fine sieve into a bowl. Add mascarpone, and whisk until medium peaks form. Cover, and refrigerate until ready to serve, up to 2 hours.

2. On a lightly floured surface, roll out dough ¼ inch thick. Cut out a 10-inch round, and transfer to a parchment-lined rimmed baking sheet. Refrigerate or freeze until firm, about 30 minutes.

3. Preheat oven to 350°F. Meanwhile, cut strawberries lengthwise into ¼-inch-thick slices. Reserve end pieces for another use. Gentlytoss slices with ¼ cup sugar and the cornstarch, and immediately arrange in concentric circles on dough. Start 1 inch from edge, overlapping slices slightly. Fold edge of dough over berries. Refrigerate 15 minutes. Dot berries with butter.

4. Whisk together egg yolk and the water. Brush dough edge with egg wash, and sprinkle with remaining 1 tablespoon sugar. Bake until crust is golden brown, 40 to 45 minutes. Transfer to a wire rack to cool slightly. Serve galette warm with basil cream.

This Free Form recipe was published in 'Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites by Martha Stewart Living Magazine'.

Pear and Sour Cherry Flat Pie

A mixture of sweet Bartlett pears and sour cherries fills sheets of flaky puff pastry. Traces of ground black pepper and five-spice powder (a blend of cinnamon, nutmeg, allspice, star anise, and Szechuan pepper used in Chinese cooking) provide exotic notes.

SERVES 8 TO 10

Ingredients:
• All-purpose flour, for dusting
• 1 box store-bought puff pastry, preferably all butter, thawed, or ¼ recipe Puff Pastry
• 2 medium ripe, firm Bartlett pears (about 1 pound 2 ounces), peeled, halved, cored, and cut into ¼-inch slices
• ½ cup (about 2 ounces) dried sour cherries
• ⅓ cup sugar, plus more for sprinkling
• 1 tablespoon plus 1 teaspoon cornstarch
• 1 tablespoon fresh lemon juice
• ⅛ teaspoon salt
• ⅛ teaspoon freshly ground pepper
• ⅛ teaspoon five-spice powder
• 1 large egg, lightly beaten, for egg wash

Preparation:
1. On a lightly floured surface, roll out and trim dough into two 10- by-7½-inch rectangles. Refrigerate or freeze until firm, about 30 minutes.

2. In a bowl, toss to combine pears, cherries, sugar, cornstarch, lemon juice, salt, pepper, and five-spice powder.

3. Transfer 1 rectangle of dough to a parchment-lined rimmed baking sheet. Spoon fruit mixture evenly onto dough, leaving a 1- inch border. Brush border with beaten egg. Lay remaining rectangle of dough over filling; press gently to seal edges. Refrigerate or freeze until firm, about 30 minutes. Meanwhile, preheat oven to 375°F.

4. Trim edges, and brush top with beaten egg. Cut five 5-inch vents in top. Sprinkle top generously with sugar. Bake until crust is golden and juices are bubbling, about 35 minutes. Transfer pie to a wire rack; let cool at least 20 minutes before serving.

This Free Form recipe was published in 'Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites by Martha Stewart Living Magazine'.

Free Form Thin Pear Tart

Here’s a great weeknight dessert option—no rolling pin required. The cream cheese dough comes together quite easily, and is simply patted into a thin round. A single pear is thinly sliced, then tossed in a bowl with pear brandy, sugar, and lemon juice. The mixture is then fanned out over the dough before baking. Whipped cream makes a nice accompaniment, as does a snifter of pear brandy, naturally.

SERVES 8

Ingredients:
• 2 ounces cream cheese
• 4 tablespoons unsalted butter, room temperature
• ½ cup all-purpose flour, plus more for dusting
• ½ cup plus 1 tablespoon plus 1½ teaspoons sugar
• ⅛ teaspoon salt
• 2 tablespoons fresh lemon juice
• 2 tablespoons pear brandy (or regular brandy)
• 1 ripe, firm Bosc or Red Bartlett pear
• ⅛ teaspoon ground cinnamon

Preparation:
1. Preheat oven to 400°F. Combine cream cheese and butter in a food processor. Add the flour, ¼ cup sugar, and the salt, and process until combined. (Dough will be sticky.) On a parchmentlined rimmed baking sheet, with lightly floured fingers, pat dough into an even 8-inch round.

2. In a medium bowl, combine ¼ cup sugar with the lemon juice and brandy. Halve pear lengthwise, and core (leave skin on). Cut each half lengthwise into ¼-inch-thick slices; transfer to lemon-juice mixture; coat well. Drain slices in strainer. Arrange around outer edge of dough, overlapping slightly, then arrange remaining slices in center. Sprinkle tart with remaining 1 tablespoon plus 1½ teaspoons sugar. Dust pears with the cinnamon. Bake until golden, 25 to 30 minutes. Serve warm or at room temperature.

This Classic recipe was published in 'Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites by Martha Stewart Living Magazine'.

Classic Tarte Tatin

Invented by the Tatin sisters, who owned an inn in the Loire Valley, this dessert is popular all over France, especially in Paris. The tart is baked upside down in a pan in which the apples have been sautéed. When inverted, the finished tart boasts a layer of golden, caramelized fruit atop a base of flaky puff pastry. A copper Tatin pan is made specifically for this purpose; its two handles are designed for easy unmolding. However, any ovensafe skillet, such as a cast iron pan, will work. You can also easily substitute pears for the apples. For the ultimate in flavor and texture, make your own puff pastry from scratch;. Otherwise, choose a goodquality, all-butter brand such as Dufour.

MAKES ONE 10-INCH TART

Ingredients:
• All-purpose flour, for dusting
• ¼ recipe Puff Pastry, or 1 box store-bought puff pastry, preferably all-butter, thawed
• 4 tablespoons unsalted butter, room temperature
• ½ cup sugar
• 7 to 9 Golden Delicious apples (3 to 4 pounds), peeled, quartered, and cored
• Crème fraîche, for serving (optional)

Preparation:
1. Preheat oven to 425°F. On a lightly floured surface, roll out and trim dough to a 10½-inch square. Brush off excess flour. Using a plate as a guide, cut out a 10-inch round. Transfer to a parchmentlined baking sheet, and refrigerate until firm, about 30 minutes.

2. Meanwhile, generously coat bottom and sides of a 10-inch Tatin pan or ovenproof skillet with the butter. Sprinkle sugar evenly over bottom. Arrange apple quarters closely together in concentric circles in skillet, with rounded sides down. Place over medium-high heat, and cook, without stirring, until juices are deep golden and bubbling, 18 to 20 minutes.

3. Bake 20 minutes (apples will settle slightly). Remove from oven, and place chilled pastry round over apples. Bake until pastry is dark golden brown, 23 to 28 minutes more.

4. Invert tart onto a rimmed platter or large plate. If any apples stick to skillet, gently remove them with a spatula and place on tart. Serve immediately, with crème fraîche, if desired.

This Classic recipe was published in 'Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites by Martha Stewart Living Magazine'.

Cheese Rolls (Pão de Queijo)

These delicate rolls are originally from Minas Gerais but have become so popular that they can now be found across the country. But be forewarned, pão de queijo disappear almost as soon as they come out of the oven. Once you have your first taste, you will see why these rolls rarely have the chance to get cold.

Makes 40 to 45 rolls

Ingredients:
• 4 cups manioc starch or tapioca flour or starch
• 1 teaspoon salt
• 4 ounces Parmesan cheese (1 ⅓ cups)
• 1 cup plus 3 tablespoons whole milk
• 2 tablespoons butter
• 3 large eggs
• 1 tablespoon canola oil, for forming the rolls

On your mark, get set . . .
• Add the tapioca fl our and salt to a large bowl.
• Blend together with a whisk.
• Grate the cheese using the largest holes on a box grater. Measure 1 cup and set aside.
• Measure the rest of the ingredients and have them close by.
• You will need an ungreased cookie sheet to bake the rolls.

Cook!

• Preheat the oven to 425°F.
• Pour 1 cup of the milk into a saucepan and add the butter. Bring to a boil over medium-high heat. Be careful the milk does not boil over.
• Pour the milk-and-butter combination over the fl our. Mix together with a fork or spoon. Let the mixture cool a bit.
• Add the eggs, one at a time, mixing each into the dough before adding the next.
• Add the fi nal 3 tablespoons of milk to the dough, a spoonful at a time, until the dough is smooth. If the dough feels dry, add a little more milk, but no more than 1 tablespoon.
• Knead the dough in the bowl until all the ingredients are well blended and the dough is smooth.
• Add the grated cheese and mix it into the dough. Don’t worry if the cheese doesn’t blend in completely.
• Lightly grease the palms of your very clean hands with some of the oil.
• Tear off a piece of the dough about the size of a ping-pong ball.
• Lightly roll the dough into a ball in the palms of your hands.
• Place it on the baking sheet.
• Repeat until all the rolls are formed and placed on the baking sheet, leaving ¼ inch between each roll.
• If you need to bake the dough in two batches, refrigerate the unformed dough while the first batch bakes, or use two baking sheets.
• Bake the rolls on the middle rack of the preheated oven for 10 minutes. Set a timer so you don’t forget.
• Reduce the heat to 375°F and bake an additional 10 to 15 minutes, or until the rolls are a light golden brown.
• Remove the rolls from the oven and lift them with a pair of tongs or a spatula to a cooling rack. Serve warm.

Chef’s Tip
Manioc , cassava , or tapioca flour or starch are the same ingredient just identified with different names . Tapioca starch or flour is available in health food stores. You are most likely to find it with the wheat-free or gluten - free products.

This Salads and Appetizers recipe was published in 'The Cooking Of Brazil (Seconds Edition) by "Matthew Locricchio" - p39 and p40'

Chocolate Crispies with Peanut Butter

Preparation time 20 minutes

MAKES ABOUT 18

Ingredients:
• 4 digestive biscuits
• 25g (1oz) butter
• 1 level tbsp crunchy peanut butter
• 1½ level tbsp cocoa power
• 50g (2oz) icing sugar
• 2tbsp golden syrup
• 50g (2oz) butter
• 50g (2oz) puffed rice cereal

Preparation:
1. Place 16 paper cases in bun tins to give support. Put the digestive biscuits inside a plastic bag and crush finely with a rolling pin.

2. Soften the butter, beat in the peanut butter, then stir in the crushed digestives. Refrigerate the mixture for 30 minutes.

3. Roll the peanut butter mixture into small balls and [lace one in each paper case.

4. Put the cocoa power, icing sugar, golden syrup and butter together in a heavy-based pan. Melt slowly over heat without boiling.

5. Stir the cereal into the cocoa mixture until they are evenly coated. Place large spoonfuls in each paper case, making sure the peanut butter is completely covered. leave to set before serving.

This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p62'

Classic Apple Pie

Apple pie is the best-known example of a fruit pie, and for many, it serves as an introduction to doublecrust pie-making. To begin, you’ll need a big bowlful of tart, firm apples; use a mix of varieties for the best flavor. The apples are tossed with lemon juice, sugar, spices, and flour, the last of which thickens the juices. Keeping the dough cool as you work is crucial; refrigerate it between steps and before baking to promote a flaky crust and help the pie maintain its shape. A few vents in the top crust will allow steam to escape. For shine and sparkle, brush the top with an egg wash and sprinkle with sanding sugar. Flute or crimp the edges as desired, and feel free to embellish the top crust with cutouts made from scraps of dough. Finally, resist the temptation to cut into the pie before it has completely cooled (about 3 hours); otherwise it will not have time to set properly.

MAKES ONE 9-INCH PIE

Ingredients:
• 3 tablespoons all-purpose flour, plus more for dusting Pâte Brisée
• 1 large egg yolk, for egg wash
• 1 tablespoon heavy cream, for egg wash
• 3 pounds assorted apples, such as Macoun, Granny Smith, Cortland, Jonagold, and Empire, peeled, cored, and cut into ¼-inch-thick slices
• 2 tablespoons fresh lemon juice
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon freshly grated nutmeg
• ⅛ teaspoon salt
• 1 tablespoon cold unsalted butter, cut into small pieces
• Coarse sanding sugar, for sprinkling
• Vanilla ice cream, for serving (optional)

Preparation:
1. On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, ⅛ inch thick. Fit into a 9-inch pie plate (do not trim overhang). Refrigerate or freeze until firm, about 30 minutes.

2. Adjust an oven rack to lowest position. Preheat oven to 425°F. Whisk together egg yolk and cream for egg wash.

3. In a large bowl, toss together apples, flour, lemon juice, granulated sugar, cinnamon, nutmeg, and salt until combined; pour mixture into chilled pie shell, piling in center. Dot mixture with butter.

4. Roll out remaining disk of dough as in step 1. Using a sharp paring knife, cut slits in top of dough. Brush rim of bottom crust with egg wash. Center dough on top of pie plate, and trim with kitchen shears, leaving 1-inch overhang. Tuck dough under bottom piece, and crimp edges as desired. Brush pie with egg wash, and sprinkle generously with sanding sugar. Refrigerate or freeze until firm, about 30 minutes.

5. Transfer pie plate to a parchment-lined rimmed baking sheet. Bake on lowest rack until crust begins to turn light brown, about 25 minutes. Reduce heat to 375°F, and bake until crust is golden brown and juices bubble, 60 to 75 minutes more. (The high initial temperature helps the crust set quickly, keeping it from becoming soggy. Reducing the heat allows the apples to cook through without burning the crust; if top crust or edges are browning too quickly, tent pie with foil.) Transfer pie to a wire rack to cool completely. Serve with vanilla ice cream, if desired.

This Classic recipe was published in 'Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites by Martha Stewart Living Magazine'.

Classic Mile-High Lemon Meringue Pie

Lemon meringue pie is a perfectly balanced dessert marked by swirling peaks of sweet, nearly weightless meringue atop a rich mouth-puckering filling. A few tricks are in order, however, to help prevent common mishaps, such as a soggy crust or runny filling. First, the crust must be fully blindbaked so that it gets crisp and firm. A half-utter, half-shortening crust like the one used here has a pleasantly crumbly, tender texture. (Substitute an all-butter crust, if you prefer.) The stove-top custard filling is thickened with egg yolks and cornstarch. It must come to a full boil and then cook for several minutes in order to activate the cornstarch and thicken properly.

MAKES ONE 9-INCH PIE

Ingredients:
• All-purpose flour, for dusting
• ½ recipe Pâte Brisée, Shortening Variation
• ¼ cup cornstarch
• 1 cup sugar
• 1½ teaspoons finely grated lemon zest plus ½ cup fresh lemon juice (from 4 lemons)
• ¼ teaspoon salt
• 2 cups water
• 4 large egg yolks (reserve whites for meringue)
• 4 tablespoons unsalted butter, room temperature
• Mile-High Meringue Topping

Preparation:
1. On a lightly floured surface, roll out dough to a 13-inch round. Fit into a 9-inch pie plate. Trim dough, leaving a 1-inch overhang. Tuck overhang under, flush with rim, and crimp edges. Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.

2. Preheat oven to 375°F. Line shell with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn golden, 15 to 18 minutes. Remove weights and parchment. Bake until crust is golden brown, 15 to 18 minutes. Let cool completely on a wire rack.

3. Combine the cornstarch, sugar, zest, and salt in a saucepan. Whisk in the water. Cook over medium heat, stirring, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).

4. In a medium bowl, whisk egg yolks until combined. Pour in cornstarch mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan. Cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes. Remove from heat, and stir in lemon juice. Add butter, 1 tablespoon at a time, whisking until each piece melts before adding the next. Let custard cool in saucepan on a wire rack 10 minutes, whisking occasionally.

5. Pour custard into crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 6 hours or up to overnight.

6. Heap meringue on top of filling, making sure it extends to edge and touches crust (to prevent shrinking). Use a kitchen torch to lightly brown meringue peaks. Alternatively, place pie under the broiler for 1 or 2 minutes; watch carefully to ensure meringue doesn’t burn. Serve immediately.

This Classic recipe was published in 'Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites by Martha Stewart Living Magazine'.

Classic Pecan Pie

Home cooks in the South take great pride in their pecan pies, but the Thanksgiving classic is well loved in all corners of the United States. Sometimes it’s flavored with bourbon (add two tablespoons to the egg mixture in step 2) or chocolate (stir in half a cup of coarsely chopped semisweet chocolate along with the pecans in the same step). Cream cheese gives this crust a slightly tangy flavor. A fluted edge, made by shaping the dough with your knuckles or fingertips, is both decorative and practical—it helps anchor the crust to the pie plate, preventing it from shrinking or sliding as it bakes.

MAKES ONE 9-INCH PIE

Ingredients:
• All-purpose flour, for dusting Cream Cheese Pie Dough
• 4 cups (13 ounces) pecan halves, toasted
• 4 large eggs, lightly beaten
• 1 cup packed dark brown sugar
• 1 cup light corn syrup
• ½ cup (1 stick) unsalted butter, melted and cooled
• 2 tablespoons pure vanilla extract
• ½ teaspoon salt

Preparation:
1. On a lightly floured surface, roll out dough to a 13-inch round. Fit dough into a 9-inch pie plate. Trim dough, leaving a 1-inch overhang. Turn overhang under, flush with rim. Flute edge. Refrigerate or freeze until firm, about 30 minutes.

2. Preheat oven to 325°F. Set aside 1¼ cups pecan halves; coarsely chop remaining 2¾ cups pecans. Stir together eggs, sugar, corn syrup, butter, vanilla, and salt in a medium bowl until well combined. Stir in chopped pecans, and pour mixture into prepared pie shell, spreading evenly. Arrange reserved pecan halves on top in concentric circles until surface is completely covered.

3. Place pie on a rimmed baking sheet, and bake until filling is just set and crust is golden brown, about 90 minutes. (If nuts are getting too dark, tent pie loosely with foil.) Transfer to a wire rack, and let cool completely before serving. (Pie can be stored at room temperature, loosely covered, up to 1 day.)

This Classic recipe was published in 'Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites by Martha Stewart Living Magazine'.

Classic Peach and Berry Tart

Making a pie, or in this case a tart, can be remarkably simple—as easy as baking a batch of cookies, in fact. Pâte sablée is essentially a cookie dough. Here it’s pressed into a springform pan before baking. In this recipe, cornmeal stands in for some of the flour; its flavor works well with summer fruits, but if you don’t have it, you can certainly use all flour. To make the filling, toss fresh fruit with sugar, add it to the partially baked tart shell, then finish baking. Peaches and berries are pictured, but if you have apricots or cherries on hand, feel free to use them instead; this low-key recipe takes kindly to improvisation.

MAKES ONE 8-INCH TART

Ingredients for the Crust:
• ¾ cup all-purpose flour
• ½ cup yellow cornmeal, preferably stone-ground
• 3 tablespoons sugar
• ¼ teaspoon salt
• 7 tablespoons unsalted butter, cut into small pieces
• 1 large egg yolk
• ½ teaspoon pure vanilla extract

Ingredients for the Filling:
• 3 ripe peaches, pitted and sliced into ½-inch wedges
• ¾ cup assorted fresh berries, such as raspberries, blueberries, and blackberries
• ¼ cup plus 1 tablespoon sugar


Pressing The DoughPreparation:
1. Make the crust: Preheat oven to 400°F. In a food processor, pulse flour, cornmeal, sugar, salt, butter, egg yolk, and vanilla until dough just begins to come together. Press dough evenly into the bottom and about 1 inch up the sides of an ungreased 8-inch springform pan or tart pan with a removable bottom; set pan on a rimmed baking sheet. Bake until golden and slightly puffy, about 15 minutes. Using an offset spatula, gently flatten bottom of crust. Reduce heat to 350°F.

2. Meanwhile, make the filling: In a medium bowl, toss together peaches, berries, and sugar.

3. Arrange fruit in crust. Bake until peaches are juicy and tender, 30 to 35 minutes more. Transfer pan to a wire rack to cool slightly. Serve warm or at room emperature.

This Classic Peach and Berry Tart recipe was published in 'Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites by Martha Stewart Living Magazine'.