Tuesday, November 20, 2007


This is the pastry I made today for the apple cobbler crostada I will be bringing to our Thanksgiving dinner. I've made this dessert before, and it's very good. The pastry does not keep well, however, so you should plan on eating this the day it's made. Or reheat it if it's from the day before. The dough must be made a day ahead and left to rest in the fridge overnight. I'm letting it rest for 2 nights because I will put this together on Thanksgiving Day. (Note: I halved the recipe since I am only making one crostada.) This recipe is from nbc11.com. As with all pastry dough, have all ingredients as cold as possible before starting and work quickly with the dough. Get it in the fridge as fast as you can.

Pate Sucree (Basic Sweet Dough)

INGREDIENTS: 1 cup all-purpose flour
1/3 cup sugar (I used 1/4 cup)
pinch sea salt
1/3 cup butter, cold, cut into small pieces
1 egg yolk
2 - 4 Tbsp. heavy cream

DIRECTIONS: Put the flour, sugar and salt into the bowl of a food processor and pulse briefly to combine. Add the butter and pulse quickly until the butter is "cut" and the mixture looks and feels like pebbles. Add the egg yolks and half the cream and pulse to incorporate. Keep adding cream (up to 4 Tbsp. total) and pulsing until the dough starts to come together. Remove from the mixer, form into a ball, wrap in plastic and refrigerate overnight.

No comments: