In his own words: “In this new book, you will find not only great recipes and tips for making the best pastry but also the inspiration for delicious tarts and pies that I’ve collected over the years — classic ones that I’ve given my own twist, and new ones that I’ve created following ideas gleaned from my travels.”
What you get: The book is divided into three sections. First is Pastry Basics, which provides recipes for making all sorts of pastries, such as shortcrust, puff, chocolate and brioche.The second section offers 35 savory recipes, such as Upside-down Heirloom Tomato Tatin (P. 32) and Roasted Red Pepper and Goat Cheese Tart (P. 54). The final section offers 35 sweet recipes, including Rhubarb and Strawberry Tart (P. 109) and Southern Chocolate Mud Pie (P. 153). In addition, many pages include quick tips. Did you know, for example, that frying ground spices for a minute brings out their flavors (P. 66)?
What we made:
The BEST Pumpkin Pie (p. 142)
1 butternut squash (about 2 pounds), roasted and pureed, or 2 x 15-ounce cans pumpkin puree
butter, for greasing
about 1 quantity (13 ounces) sweet flaky pastry dough
all-purpose flour, for dusting
1 (14-ounce) can condensed milk
3 eggs
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
confectioners’ sugar, to dust
Directions: Preheat the over to 325 degrees. Grease a 12 by 8 inch, 2-inch deep pie plate or ovenproof dish. Roll the dough out thinly on a lightly floured surface and use it to line the dish.
In a bowl, mix together all the remaining ingredients until smooth. Fill the pastry shell and bake in the oven for 50-55 minutes, or until set but with a slight wobble in the middle. Let cool in the pie plate. Dust generously with confectioners’ sugar and serve with whipped cream, topped with caramelized pecans.
Our assessment: I decided to compare the fresh butternut squash to canned pumpkin puree, so I made a pie of each and offered blind samples to fifteen tasters. Most tasters immediately selected one over the other. Fans of the butternut squash characterized it as “fresh,” “textured,” “delicious” and “intriguing.” Fans of the canned pumpkin puree unabashedly called themselves traditionalists and said the pie tasted “like Thanksgiving” and “just like Mom’s.”
But which one got the most votes? In the end, the race came down to three swing voters who had a difficult time making up their minds. Apologetically, they kept taking little bites of each of the pies, tasting for nuances that would sway them one way or the other. Coming down to the wire, canned pumpkin puree won the contest 8 to 7. If I had cast my vote, it would definitely gone to the butternut squash. Which is your favorite? You decide!
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