From the New York Times, November 14, 2007; Adapted from "Dolce Italiano: Desserts From the Babbo Kitchen," by Gina DePalma (W. W. Norton, 2007)
Time: 2 hours plus 1 hour's chilling
1 1/4 cups plus 2 tablespoons all-purpose flour
1/2 cup instant or fine polenta
1 3/4 cups sugar
1 1/4 teaspoons salt
Freshly grated zest of 1 lemon
4 ounces (1 stick) unsalted butter, diced
1 large egg plus 3 large egg yolks
2 tablespoons extra virgin olive oil
2 teaspoons vanilla extract
1/2 cup light corn syrup
3 cups (12-ounce bag) fresh cranberries, picked over
1/2 cup heavy cream
Confectioners' sugar, optional.
1. Place 1 1/4 cups flour, polenta, 1 cup sugar, 1 teaspoon salt and lemon zest in a food processor and process to blend. Add butter and pulse until mixture resembles coarse sand. In a small bowl, beat whole egg with oil and 1 teaspoon vanilla. Uncover processor, pour in liquid ingredients and pulse until a ball of dough forms. This may take 20 or more quick pulses. If necessary, sprinkle in a little water if mixture does not come together. Form dough into a disk and wrap in plastic. Chill at least 1 hour.
2. In a 3-quart saucepan, melt remaining sugar over low heat. Stir in syrup and bring to a boil. Add cranberries and cook, stirring, about 2 minutes, until they begin to release juice. Remove to a bowl and allow to cool about 20 minutes.
3. Preheat oven to 350 degrees. Roll out dough to an 12-inch circle and fit into a 10-inch loose-bottom tart pan. If dough tears, it can easily be pressed together.
4. In a bowl, whisk together cream and 2 tablespoons flour. Whisk in three egg yolks, remaining vanilla and a pinch of salt. Pour over cranberries and fold together. Pour into tart shell, place pan on a baking sheet and bake about 40 minutes, until filling bubbles but is not yet firm, and pastry browns. Cool in pan before removing sides; if desired, dust with confectioners' sugar.
Yield: 10 to 12 servings.
No comments:
Post a Comment