Bake from Scratch Pies & Tarts

Bake from Scratch is a celebration of all things baking. A seasonal publication from Hoffman Media, this magazine is brimming with stunning photography, easy-to-follow recipes, techniques for creating beautiful, artisan baked goods, and endless inspiration for home bakers.

Paese:
United States
Lingua:
English
Editore:
Hoffman Media
Frequenza:
Bimonthly
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6 Numeri

in questo numero

1 min
in my travels,

I’ve indulged in some of the finest desserts this world has to offer, but there are few more soul-warming than a slice of homemade pie. Growing up in the South, I was raised on some incredible heirloom pies. I can well remember the taste of my mother’s peach pie, still warm from the oven and brimming with plump fruit and spices under a buttery lattice crust. It was the one of the first baked goods that sparked my love affair with baking. (Check out our streusel-topped Georgia Peach Pie on page 28 if you love this summer stone fruit as much as I do!) For this special issue of Bake from Scratch, we’re sharing 47 of our all-time favorite pies and tarts, including 24 brand-new recipes. Within these pages, you’ll find…

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30 min
fruit-filled pies

PEAR, HONEY, AND LIME PIE Makes 1 (9-inch) pie For this rosette-style pie, pears poached in a Sauvignon Blanc and honey bath sit atop a creamy vanilla bean custard and lime-scented piecrust. 1¼ cups (156 grams) all-purpose flour 1½ teaspoons (6 grams) granulated sugar 1 teaspoon (3 grams) kosher salt ½ cup (113 grams) cold unsalted butter, cubed 3 tablespoons (45 grams) ice water 2 teaspoons lime zest 1 tablespoon (15 grams) fresh lime juice Vanilla Custard (recipe follows) Poached Pears (recipe follows) 1. In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, pulsing until mixture is crumbly. Add 3 tablespoons (45 grams) ice water and lime zest and juice, pulsing until dough just comes together. Refrigerate for 30 minutes. 2. Preheat oven to 350°F (180°C). 3. On a lightly floured surface, roll dough…

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28 min
custard-filled pies & cream-filled pies

COCONUT CREAM PIE Makes 1 (9-inch) pie This creamy, tropical dessert makes use of unsweetened coconut milk in both the filling and the fluffy cloud of whipped topping. 1¼ cups (156 grams) all-purpose flour 1 teaspoon (4 grams) granulated sugar 1 teaspoon (3 grams) kosher salt ½ cup (113 grams) cold unsalted butter, cubed 3 tablespoons (45 grams) whole buttermilk,chilled Coconut Filling (recipe follows) Coconut Whipped Cream (recipe follows) Garnish: toasted sweetened flaked coconut 1. In a medium bowl, stir together flour, sugar, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly. Add buttermilk, 1 tablespoon (15 grams) at a time, until a dough forms. Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. 2. Preheat oven to 350°F (180°C). 3. On a lightly floured surface, roll…

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24 min
tarts

RED WINE-POACHED PEAR TART Makes 1 (14x4-inch) tart With a centerpiece of wine-infused pears, this tart is almost too gorgeous to eat. Almost. Almond Crust (recipe follows) 3 cups (720 grams) dry red wine, such as Zinfandel ½ cup (100 grams) granulated sugar 2 whole star anise (2 grams) 3 small Bartlett or D’Anjou pears ( 540 grams), peeled, halved, and cored (stems left intact) Almond Cream (recipe follows) Garnish: toasted sliced almonds, confectioners’ sugar 1. Preheat oven to 350°F (180°C). 2. Remove Almond Crust from freezer. Peel off 1 sheet of parchment paper. Place dough, parchment side up, in a 14x4-inch removablebottom tart pan; carefully peel off remaining parchment. Gently press dough into bottom and up sides of pan. (If dough cracks, press it back together.) Top with a piece of parchment, letting ends extend over edges of pan. Add…

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16 min
hand pies

LEMON THYME AND BLACKBERRY HAND PIES Makes 15 For Nashville, Tennessee pastry chef Lisa Donovan’s blackberry hand pies, jammy blackberries are simmered in lemon and thyme-scented syrup for an herbal, bright flavor. Pie Dough, rested and chilled (recipe follows) 1 large egg (50 grams) 1 tablespoon (15 grams) water Lemon Thyme and Blackberry Filling, chilled (recipe follows) Garnish: coarse sugar 1. Divide Pie Dough in half, and roll each half to ?-inch thickness. Using a 4.-inch round cutter, cut dough, rerolling scraps once. Place rounds between sheets of parchment paper, and refrigerate for 5 to 7 minutes. 2. Line a baking sheet with parchment paper. 3. In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush edges of dough with egg wash. Place 1. tablespoons Lemon Thyme and Blackberry Filling in center of each round. Fold…

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