Tarts by Rizzoli International Publications

Green Pea and Pork Belly Quiche Preparation 2 hours 15 minutes (for the quiche dough) and 15 minutes (for the filling) Rest 1 hour | Cooking 55 minutes 1 recipe Savory Pâte Brisée (see page 277) 1/3 cup flour, for rolling out the dough — Custard Filling 2 cups whole milk / 2 cups cream 2 eggs / 2 egg yolksfs / Fine salt and black pepper Fresh nutmeg Filling 1 1/3 cup green peas / 4 ½ ounces pork belly Olive oil / 2 tablespoons butter Preheat the oven to 300° F. On a floured work surface, roll out the Savory Pâte Brisée to 1/8 inch thick with a rolling pin. Place the dough in a buttered and floured pie pan. Crimp the edges. Dock the crust by lightly pricking it all over with a fork. Chill the prepared dough in the refrigerator for 1 hour. Pre-bake this tart base at 300° F for 15 minutes. Set aside to cool. Combine the milk, the cream, the whole eggs, and the egg yolks in a mixing bowl. Season with salt and pepper, and add a bit of freshly grated nutmeg. Set aside. Blanch the peas in salted boiling water. Drain them and shock them to cool. Cut the pork belly into matchsticks, then cook in a saucepan with a bit of olive oil and the butter. Do not brown. Bring the oven temperature up to 350° F. Place the peas and pork belly matchsticks into the pre-baked, cooled tart shell. Pour the cream mixture over the top to cover. Bake for 35 minutes. Serve immediately.

Onion Jam Tart Preparation 2 hours 15 minutes (for the tart dough) and 20 minutes (for the recipe) Rest 1 hour | Cooking 45 minutes 1 recipe Savory Pâte Brisée (see page 277) 1/3 cup flour, for rolling out the dough — Filling 1 1/3 pounds pearl onions / 2/3 cup goose fat 4 cloves garlic, peeled / 5 ½ ounces bacon 2 ½ tablespoons Madeira / 1/3 cup heavy cream Fine salt and mignonette pepper Preheat the oven to 300° F. On a floured work surface, roll out the Savory Pâte Brisée to 1/8 inch thick with a rolling pin. Place the dough in a tart pan. Chill the prepared dough in the refrigerator for 1 hour. Pre-bake this tart base at 300° F for 8 minutes. Set aside to cool. Peel the onions and halve them to remove the sprout, if there is one. Slice them very thinly, then caramelize them in the goose fat, with the garlic cloves, for 35 minutes. Cut the bacon into little matchsticks. Sweat them in a pan, then cover and cook for 3 minutes. Add the drained, cooked onions. Incorporate the Madeira wine, then the cream. Season with salt and pepper, then mix delicately. Bring the oven temperature up to 340° F. Place the onion mixture into the pre-baked, cooled tart shell. Bake for 15 minutes. Season with a bit of mignonette pepper. Serve immediately.

Maroilles Cheese, Cream and Cumin Tart Preparation 2 hours 35 minutes (for the tart dough) and 15 minutes (for the topping) Cooking 20 - 25 minutes 1 recipe Bread Dough (see page 275) 1/3 cup flour, for rolling out the dough — Topping ¾ cup double cream 7 ounces Maroilles cheese Cumin seeds Black pepper Preheat the oven to 350° F. Roll the dough out on a floured surface like a pizza dough. Place the dough on a baking sheet lined with parchment paper. Spread the double cream over the dough, then add the slices of Maroilles cheese. Sprinkle with cumin seeds and season with black pepper. Bake for 20 to 25 minutes, until the dough is nicely browned and the Maroilles is melted. Serve immediately.

Fig Tart Preparation 2 hours 15 minutes (for the tart dough) and 45 minutes (over the course of 2 days, for the filling) Rest overnight plus 1 hour | Cooking 45 minutes 1 recipe Cinnamon Sweet Pastry Dough (see page 279) / 1/3 cup flour, for rolling out the dough — Filling 2 ¼ pounds fresh figs/ 1 ¾ pounds superfine sugar 2 ½ tablespoons Acacia honey / Juice of ½ a lemon Garnish 2 fresh figs The night before, make the jam. Peel the figs, halve them widthwise, then cut them into approximately ¼-inch thick rounds. Place the fig rounds into a jam pan or other heavy-bottomed pot, and add the sugar, the honey, and the lemon juice. Bring to a simmer, stirring delicately, then transfer the mixture into a container. Cover with a sheet of parchment paper and chill overnight. The day you plan to bake and serve the tart, return the jam to the jam pan or other heavy-bottomed pot. Bring to a boil, mixing delicately. Boil for about 10 minutes, stirring continuously. Carefully skim off any foam on the top. After 10 minutes of cooking, do a gel test: place a few drops of jam on a cold plate; it should lightly gel and solidify. Allow the jam to cool slightly while you prepare the crust. Preheat the oven to 300° F. On a floured work surface, roll out the Cinnamon Sweet Pastry Dough to 1/8 inch thick with a rolling pin. Place the dough in tart ring. Crimp the edges. Dock the crust by lightly pricking it all over with a fork. Chill the prepared dough in the refrigerator for 1 hour. Pre-bake this tart base at 300° F for 8 minutes. Increase the heat to 340° F and bake for an additional 10 minutes. Allow the crust to cool. Spread the jam evenly into the tart crust. Cut the figs for the garnish into rounds, and arrange them over the top of the jam. Glaze lightly with the glaze. Serve the tart warm.

Kiwi Tart Preparation 2 hours 15 minutes (for the dough) and 45 minutes (over the course of 2 days, for the filling) Rest overnight plus 1 hour | Cooking 45 minutes 1 recipe Cinnamon Sweet Pastry Dough (see page 279) / 1/3 cup flour, for rolling out the dough — Filling 1 pound kiwis / ¾ pounds granulated sugar / Juice of ½ a lemon Garnish 2 kiwis

The night before, make the jam. Peel the kiwis, halve them lengthwise, then cut them into approximately ¼-inch thick rounds. Place the kiwi pieces into a jam pan or other heavy-bottomed pot, and add the sugar and the lemon juice. Bring to a simmer, stirring delicately, then transfer the mixture into a container. Cover with a sheet of parchment paper and chill overnight. The day you plan to bake and serve the tart, return the jam to the jam pan or other heavy-bottomed pot. Bring to a boil, mixing delicately. Boil for about 10 minutes, stirring continuously. Carefully skim off any foam on the top. After 10 minutes of cooking, do a gel test: place a few drops of jam on a cold plate; it should lightly gel and solidify. Allow the jam to cool slightly while you prepare the crust. Preheat the oven to 300° F. On a floured work surface, roll out the Cinnamon Sweet Pastry Dough to 1/8 inch thick with a rolling pin. Place the dough in tart ring. Crimp the edges. Dock the crust by lightly pricking it all over with a fork. Chill the prepared dough in the refrigerator for 1 hour. Pre-bake this tart base at 300° F for 8 minutes. Increase the heat to 340° F and bake for an additional 10 minutes. Allow the crust to cool. Spread the jam evenly into the tart crust. Cut the kiwis for the garnish into rounds, and arrange them over the top of the jam. Serve the tart warm.

Cheesecake Preparation 30 minutes | Cooking 2 hours | Rest 1 hour 8 ¾ ounces Speculoos cookies (about 35 cookies) 5 ½ tablespoons butter, melted 2 pounds cream cheese ¼ cup sour cream ¼ cup heavy cream 4 eggs 2/3 cup superfine sugar Zest of 1 lemon Preheat the oven to 320° F. Prepare the cookie crumb crust. Crush to cookies into a sandy powder and mix with the melted butter. Spread the crumb mixture into the bottom of a spring-form pan, pressing it down well with your fingers and slightly up the sides. Chill the crust. Make the cream cheese mixture. Beat the cream cheese with the sour cream and the heavy cream. Add the eggs one by one, beating each one into the mixture with a whisk or an electric beater. Add the sugar and then the lemon zest, and continue to beat the mixture until it is smooth and even. Remove the cookie crumb crust from the fridge and pour the cream cheese mixture over the top. Spread it out so that it is smooth. Make a bain-marie: bring a pot of water to a boil, and prepare a large baking dish, big enough for the spring-form pan to fit inside it. Wrap the bottom of the cheesecake mold well with aluminum foil, to avoid any unfortunate surprises when unmolding. Place the mold in the baking dish. Pour water into the dish so that it comes up the sides of the pan about halfway. Bake for 1 hour. After 1 hour, the cream cheese base should jiggle a bit when you shake it lightly. Turn off the oven, leaving the cheesecake inside, and allow the cheesecake to rest for an hour inside the cooling oven before serving.

Mango Coconut Tart Preparation 2 hours 15 minutes (for the tart dough) et 15 minutes (for the filling) Rest 1 hour | Cooking 25 minutes 1 recipe Sweet Pastry Dough (see page 278) 1/3 cup flour, for rolling out the dough — Coconut Pastry Cream 2 cups coconut milk 5 egg yolks / 2/3 cups superfine sugar 1 ½ tablespoons custard powder 1 ½ tablespoons flour / 1 tablespoon butter Topping 2 ripe mangos Garnish ¼ cup grated coconut Preheat the oven to 320° F. On a floured work surface, roll out the Sweet Pastry Dough to 1/8 inch thick with a rolling pin. Place the dough in tart ring. Crimp the edges. Dock the crust by lightly pricking it all over with a fork. Chill the prepared dough in the refrigerator for 1 hour. Pre-bake this tart base at 320° F for 8 minutes. Bring the oven temperature up to 340° F and bake for 10 minutes, until the dough is nicely browned. Set aside to cool. Prepare the coconut pastry cream. Heat the coconut milk in a saucepan. Using either a whisk or an electric beater, beat the egg yolks with the sugar until the mixture is light and fluffy. Add the custard powder and the flour. Add a bit of the hot milk to the mixture and beat to combine. Slowly pour the mixture into the rest of the warmed coconut milk, beating continuously. Bring to a boil. Once the mixture reaches a boil, cook for 3 minutes, stirring frequently. Add the butter. Strain the mixture through a fine strainer, and set aside to cool.Wash and peel the mangoes. Cut them into slices 1/8 inch thick. Set aside. Spread the coconut pastry cream to half an inch from the edge, then arrange the mango pieces over the top. Sprinkle the coconut over the top of the tart. Serve immediately.

Cherry Clafoutis Preparation 2 hours 15 minutes (for the tart dough) and 20 minutes (for the filling) Rest 1 hour | Cooking 25 minutes 1 recipe Sweet Pastry Dough (see page 278) 1/3 cup flour, for rolling out the dough — Filling ¾ pound cherries / Powdered sugar, to sprinkle over the top Clafoutis Cream 7 tablespoons heavy cream 2 eggs / 3 tablespoons superfine sugar 2 tablespoons kirsch Preheat the oven to 320° F. On a floured work surface, roll out the Sweet Pastry Dough to 1/8 inch thick with a rolling pin. Place the dough in a tart ring. Crimp the edges. Dock the crust by lightly pricking it all over with a fork. Chill the prepared dough in the refrigerator for 1 hour. Pre-bake this tart base at 320° F for 8 minutes. Allow to cool completely. Prepare the filling. Remove the pits from the cherries, being careful not to break the fruit. Set aside in the fridge. Make the clafoutis cream. Mix the cream, the eggs, and the sugar together. Add the kirsch. Strain the mixture and set aside. Increase the oven temperature to 340° F. Delicately spread the cherries over the bottom of the cooled tart crust. Pour the clafoutis cream over the cherries to cover. Bake 15 minutes. Sprinkle powdered sugar over the top of the clafoutis, and serve it warm.