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In the Oven: Lemon-Almond Meringue Tarts

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Our next recipe is a bit involved, so you might want to plan ahead — we’re making Lemond-Almond Meringue Tarts! Posting date is February 9.

Lemon-Almond Meringue Tarts
 
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Yield: Eight 4-inch tarts
Ingredients
For the almond amaretto tart shells
  • 1 cup all-purpose flour
  • ⅓ cup finely ground blanched sliced almonds
  • 2 tablespoons finely ground amaretti cookies
  • 14 tablespoons unsalted butter, soft but cool, cut into 1-inch pieces
  • ⅓ cup plus 1 tablespoon confectioners’ sugar
  • 1 large egg yolk
  • 1 tablespoon heavy cream
  • 1 tablespoon amaretto liqueur
For the lemon curd
  • ¾ cup fresh lemon juice (from about 6 lemons)
  • Grated zest of 2 lemons
  • 2 large eggs
  • 7 large egg yolks (reserve the whites for the topping)
  • ¾ cup sugar
  • 4 tablespoons (½ stick) butter, softened
For the amaretto meringue topping
  • 7 large egg whites
  • 1¾ cups sugar
  • ½ teaspoon cream of tartar
  • 1 tablespoon plus 1 teaspoon amaretto liqueur
To assemble the tarts
  • Crushed amaretti cookies, optional
Instructions
Make the almond amaretto tart shells
  1. In a small mixing bowl, stir the flour, almonds, and cookies together.
  2. Put the butter in the bowl of an electric mixer fitted with the paddle attachment. Pour the confectioners’ sugar over the butter and, using your hands, toss to make sure each piece of butter is fully coated. Beat on medium speed until just combined. Scrape down the bowl and add the egg yolk. Beat until combined. With the mixer on low to medium, very slowly pour in the flour mixture, mixing until combined. Scrape down the bowl and add the cream and liqueur and mix until combined.
  3. Using your hands, form the dough into a ball (it will be sticky), wrap it in plastic, and refrigerate for 3 hours.
  4. Dust a work surface with a sprinkling of flour. Unwrap the ball of chilled dough and put it directly on the work surface. Cut the dough into eight equal pieces, about 2 ounces each, and gently shape each piece into a smooth disk. The dough will be sticky. Make sure to turn the dough over (use a spatula or a bench knife) as needed and keep the work surface floured. Put the dough disks in the refrigerator for 10 minutes.
  5. Using a rolling pin, roll each dough ball into a 6-inch round just over ¹\8 inch thick. Place a round over a 4-inch tart pan and very gently press the dough into the pan. Roll the rolling pin over the pan to trim off excess dough. Repeat with the remaining dough rounds. Use any excess dough trimmings to make a ninth tart shell, or freeze them for another time. Put the tart pans in the refrigerator for 30 minutes.
  6. Preheat the oven to 375 degrees F. Remove the tarts from the refrigerator, then arrange on a baking sheet and gently prick the dough with a fork.
  7. Bake until golden brown, about 20 minutes, rotating the baking sheet halfway through the baking time.
  8. Transfer the tart pans to wire racks and let cool completely.
Make the lemon curd
  1. In a small bowl, combine the lemon juice and zest and let sit for about 10 minutes to soften the lemon zest.
  2. In a medium nonreactive bowl, whisk the eggs, egg yolks, and sugar together until combined. Add the lemon juice and zest and whisk until just combined.
  3. Set the bowl over a pan of simmering water but do not let the water touch the bottom of the bowl. Cook, stirring constantly with a heatproof spatula, until the mixture has thickened to a puddinglike consistency, about 6 minutes.
  4. Remove the bowl from the pan and whisk in the butter until emulsified. Strain the mixture through a fine-mesh sieve into a bowl. Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Set aside at room temperature while you make the meringue.
Make the amaretto meringue topping
  1. Whisk the egg whites and sugar together in a nonreactive metal bowl until combined.
  2. Set the bowl over a saucepan of simmering water. Cook, whisking constantly, until the sugar is completely dissolved and the mixture registers 140 degrees F. on an instant-read thermometer, 6 to 8 minutes.
  3. Remove the bowl from the pan and, with an electric mixer fitted with the whisk attachment, beat the mixture on high speed until stiff peaks form, adding the cream of tartar when the mixture begins to thicken or after 3 minutes. When the mixture almost holds stiff peaks, after about 6 minutes, add the liqueur and beat to incorporate it.
Assemble the tarts
  1. Divide the warm lemon curd evenly among the tarts. Use a large ice cream scoop with a release mechanism to drop mounds of meringue on top of the lemon curd. Spread the meringue out toward the edges of the tart. Add more meringue to your liking (you will have extra, which you can use to make meringue cookies; see below).
  2. Preheat the broiler to high. Slide the tarts under the broiler and cook until just brown.
  3. If using, sprinkle the crushed cookies on top of the meringue and serve.
  4. These tarts should be eaten within 24 hours. If you are making them for dinner, prepare them in the morning and leave them at room temperature until ready to serve.

 

In the Oven: Butterscotch Pudding Tarts

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Posting date for these possibly boozy tarts is January 14!

Butterscotch Pudding Tarts
 
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Yield: 8 (4-inch) tarts
Ingredients
For the oat wheat pie crust
  • 1 cup rolled oats
  • ½ cup whole wheat flour
  • 1 cup all-purpose flour
  • ¼ cup firmly packed dark brown sugar
  • ½ teaspoon salt
  • ¾ cup (1½ sticks) cold unsalted butter, cut into cubes
  • ¼ cup milk
For the butterscotch pudding
  • 6 large egg yolks
  • ¾ cup granulated sugar
  • ¼ cup heavy cream
  • ½ cup firmly packed dark brown sugar
  • ⅓ cup cornstarch, sifted
  • 1 teaspoon salt
  • 3 cups whole milk
  • 1 vanilla bean
  • 1 tablespoon unsalted butter
  • 2 tablespoons whiskey
To assemble the tarts
  • 1 Butterfinger candy bar, broken into small pieces
Instructions
Make the oat wheat pie crust
  1. Put the rolled oats in a food processor and process for about 30 seconds, until ground but not powdered. Add the flours, brown sugar, and salt and pulse until combined.
  2. Add the butter and pulse until the butter pieces are small and the dough looks crumbly, like coarse sand. Add the milk and pulse for a few seconds.
  3. Scoop the dough out of the food processor and form it into a large disk. Wrap tightly in plastic and refrigerate for at least 1 hour and up to 3 hours.
  4. Dust a work surface with a sprinkling of flour. Unwrap the disk of chilled dough and put it directly on the work surface. Cut the dough into eight equal pieces, about 2 ounces each, and gently shape each piece into a smooth disk. The dough will be sticky. Make sure to turn the dough over (use a spatula or a bench knife) as needed and keep the working surface floured. Put the dough disks in the refrigerator for 10 minutes.
  5. Using a rolling pin, roll each dough ball into a 6-inch round just over ⅛ inch thick. Place a round over a 4-inch tart pan and very gently press the dough into the pan. Roll the rolling pin over the pan to trim off excess. Repeat with the remaining dough rounds. Use any excess dough trimmings to make a ninth tart shell or freeze them for another time.
  6. Preheat the oven to 325 degrees F.
  7. Put the tart pans in the freezer for 30 minutes.
  8. Remove the tarts from the freezer, then arrange on a baking sheet and gently prick the dough with a fork.
  9. Bake on the baking sheet until golden brown, 12 to 15 minutes, rotating the baking sheet halfway through the baking time.
  10. Transfer the tart pans to wire racks and let cool completely.
Make the butterscotch pudding
  1. Put the egg yolks in a large heatproof bowl and set aside.
  2. In a small saucepan, combine the granulated sugar and ¼ cup water and stir gently with a heatproof spatula; do not splash the sides of the pan. Cook over medium heat until the sugar is dissolved, then increase the heat to medium-high and cook until the mixture begins to turn a dark amber color. Swirl the pan, if necessary, to create an even color, but do not stir. Remove from the heat, let stand for 1 minute, then use the heatproof spatula to stir in the cream. Pour the caramel into a small bowl. Set aside.
  3. In another small saucepan, combine the brown sugar, cornstarch, and salt. Stir in the milk and whisk to combine.
  4. Cut the vanilla bean in half lengthwise, and, using the tip of the knife or a small teaspoon, scrape the seeds into the saucepan with the milk. Add the vanilla bean to the milk as well. Cook over medium-high heat, whisking occasionally, until the mixture comes to a boil. Remove from heat and add the caramel. Whisk together until combined, then pour one third of the mixture over the eggs. Keep whisking the egg mixture and add another third of the hot milk mixture. Transfer the egg mixture back to the saucepan with the milk mixture and, whisking constantly, bring to a boil over medium-high heat. Boil for 2 to 3 minutes, or until very thick.
  5. Remove from the heat and add the butter and whiskey.
  6. Keep whisking vigorously for about 1 minute to cool the pudding slightly. Let the pudding sit for about 15 minutes, then remove the vanilla bean.
Assemble the tarts
  1. Whisk the pudding one more time until smooth. Divide the pudding equally among the tart shells and sprinkle some of the crumbled candy bar over the pudding. Cover the tarts with plastic wrap and put them in the refrigerator for about 2 hours before serving.
Notes
How to store: The tarts can be stored, tightly covered, in the refrigerator for up to 2 days.

 

In the Oven: Chocolate Pop Tarts with Peanut Butter and Jam Filling

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We’re in the home stretch for Baked Occasions… Next up is the gentlemen bakers’ riff on a nostalgic treat. Posting date is August 13!

Chocolate Pop Tarts with Peanut Butter and Jam Filling
 
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Yield: 10 pop tarts
Ingredients
For the Chocolate Pop Tart Dough
  • 1 cup (130 g) all-purpose flour
  • 1 cup (130 g) cake flour
  • 2 tablespoons unsweetened dark cocoa powder
  • 2 tablespoons granulated sugar
  • 1 1⁄2 teaspoons kosher salt
  • 1 large egg
  • 1 tablespoon whole milk
  • 1 tablespoon heavy cream
  • 1 tablespoon pure vanilla extract
  • 8 ounces (2 sticks/225 g) frozen unsalted butter, cut into 1⁄2-inch (12-mm) cubes
For the Peanut Butter and Jam Filling
  • 3⁄4 cup (195 g) creamy peanut butter
  • 4 ounces (115 g) dark chocolate, coarsely chopped
  • 1⁄2 cup (120 ml) heavy cream
  • 1⁄2 teaspoon pure vanilla extract
  • 1 1⁄2 to 2 cups (480 to 640g) strawberry jam or preserves
For the Cocoa Frosting
  • 2 to 2 1⁄2 cups (225 to 280 g) confectioners’ sugar
  • 1⁄4 cup plus 1 tablespoon (25 g) unsweetened dark cocoa powder
  • 1⁄4 cup plus 2 tablespoons (90 ml) whole milk
  • 2 teaspoons pure vanilla extract
  • 2 ounces (1⁄2 stick/55 g) unsalted butter, softened, cut into cubes
For Décor
  • White, yellow, and orange sprinkles (optional)
Instructions
MAKE THE CHOCOLATE POP TART DOUGH
  1. In the bowl of a standing mixer fitted with the paddle attachment, stir together the all-purpose flour, cake flour, cocoa powder, sugar, and salt.
  2. In a glass measuring cup, whisk together the egg, milk, cream, and vanilla until combined. Set aside.
  3. Remove the mixing bowl from the standing mixer and scatter the frozen butter over the dry mixture. Using a pastry cutter, cut the butter into the dry mix until the mixture is pebbly and the butter chunks are lentil size.
  4. Place the mixing bowl back on the mixer, add the wet ingredients, and beat on the lowest or second-lowest speed until the mixture comes together and a dough starts to form. Turn the dough out onto a very lightly floured surface and bring it fully together with your hands, kneading ever so gently. Do not overwork this dough. Form into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes or overnight.
MAKE THE PEANUT BUTTER AND JAM FILLING
  1. Place the peanut butter and chocolate in a medium heatproof bowl.
  2. In a small saucepan, heat the cream over medium heat until it just begins to bubble around the edges of the pan. Remove from the heat and immediately pour it over the peanut butter and chocolate. Let stand for 1 minute. Starting in the center of the bowl and working your way out to the edges, whisk the mixture by hand until it is completely smooth. Whisk in the vanilla until just combined. Set aside to cool to room temperature. The mixture will thicken as it sets.
ASSEMBLE THE POP TARTS
  1. Line two baking sheets with parchment paper.
  2. Remove the dough from the refrigerator and divide it in half. Rewrap half of the dough and return that portion to the refrigerator. Place the other half on a flour-dusted work surface and dust a rolling pin with our as well. Roll out the dough (it will be sticky) into a rectangle approximately 10 by 13 inches (25 by 33 cm), about 1⁄8 to 1⁄4 inch (3 to 6 mm) thick. (If the dough becomes too sticky, return it to the refrigerator to chill.) Cut the dough into 3-by-4-inch (7.5-by-10-cm) rectangles. If you have scraps, you should be able to reroll them at least once and cut more rectangles. Place the rectangles on one of the prepared pans and refrigerate them. Roll out and cut up the second half of the dough, place the rectangles on the second prepared pan, and refrigerate for at least 45 minutes. You should end up with approximately 20 rectangles in total, the same amount on each sheet and an even number altogether.
  3. Place the peanut butter filling in a large zip-tight plastic bag. If it does not feel thick enough to pipe just yet, pop the filling in the refrigerator for 5 to 10 minutes to help it set quickly. Snip a small corner of the bag to create a do-it-yourself pastry bag and set aside. Do the same with another plastic bag and the jam.
  4. Remove the first pan of chilled dough. Pipe the peanut butter filling in a Z shape over the top of the rectangles, making sure to leave a 1⁄2-inch (12-mm) space along the perimeter. Pipe the jam in an inverse Z shape over the peanut butter lling, again making sure to leave a 1⁄2-inch (12-mm) space along the perimeter. Using a pastry brush, brush water along the exposed 1⁄2-inch (12 mm) perimeter of the dough.
  5. Remove the second pan of dough from the refrigerator. Carefully place each of these chilled rectangles directly on top of the filling on the first pan of rectangles, lining up the edges of the rectangles. Seal the pop tarts by pressing the dough together along all four edges. Dip the tines of a fork in flour and use the tines to crimp the sealed border of the dough. Using the same fork, prick the surface of each pop tart three or four times to create vents. Place the pan back in the refrigerator for 20 to 30 minutes.
  6. Preheat the oven to 350°F (175°C).
  7. Bake the pop tarts, rotating the pan halfway through the baking time, until the tops of the tarts appear dry to the touch, 12 to 18 minutes. Transfer the pan to a wire rack to cool completely.
MAKE THE COCOA FROSTING
  1. In the bowl of a standing mixer fitted with the paddle attachment, mix 2 cups of the confectioners’ sugar with the cocoa powder until uniform in color. Add 1⁄4 cup of the milk and the vanilla and keep mixing until the frosting starts to come together; the texture should be thick and almost sandy. Add the cubed butter all at once and beat on medium-high speed until the frosting looks spreadable. If the frosting is too thin, add a little more sugar; if it is too thick, add a little more milk.
  2. Use an offset spatula to frost each cooled pop tart. Top with a pinch of white, yellow, and orange sprinkles, if you like. Allow to set for 15 minutes, then serve immediately.
Notes
How to store: The pop tarts taste best when eaten within 24 hours.