Ryan Szulc
Pie shell
Ingredients
- 1¼ cups all-purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- ½ cup cold unsalted butter
- 1 large egg
- 2 teaspoons cold water
Method
In a medium bowl, whisk together the flour, sugar and salt. Using the large holes of a box grater, grate the cold butter over the flour mixture. Gently blend the butter into the flour with your fingers until it resembles a coarse meal. Take care not to over-mix. In a small bowl, whisk together the egg and cold water. Drizzle over the flour in three additions, gently mixing with a large spoon until the wet ingredients are absorbed and the dough just comes together. Turn the dough out onto a work surface and press it together with your hands until it forms a ball. Flatten the dough into a disc, wrap it in plastic wrap and chill it in the fridge for at least 3 hours. Preheat the oven to 350°F and prepare an eight-inch round tart pan with removable bottom – it's not necessary to grease your pan. On a lightly floured surface, roll the dough into a circle that's two inches larger than your tart pan. (If the dough cracks, let it rest for a few minutes to warm up slightly before continuing to roll.) Roll the dough around the rolling pin, then unroll it over the tart pan. Gently press into the sides, corners and bottom of the pan. To ensure a clean edge, use a knife to cut off the excess dough. Prick the entire bottom of the crust with a fork; be very careful to score the top but not fully pierce through to the bottom. Chill in the freezer for 15 minutes or until firm to the touch. To blind bake the shell, line it with a large piece of parchment paper, then fill with about 2 cups of dried beans. Bake for 12–15 minutes, until a light golden colour. Remove the parchment paper and the beans, rotate the tart shell to ensure even baking and continue to bake for another 10 minutes or until lightly golden in colour. Allow the tart shell to cool completely in the pan on a wire rack.
Pumpkin pie
Ingredients
- 1¼ cups canned pumpkin purée
- ½ cup sweetened condensed milk
- 2 tablespoons sour cream
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground allspice
- ⅛ teaspoon nutmeg
- 1 large egg
- ½ teaspoon pure vanilla extract
Method
Preheat the oven to 350°F. In a medium bowl whisk together the pumpkin purée, condensed milk, sour cream, cinnamon, ginger, allspice and nutmeg. Add the egg and vanilla, then whisk until well combined. Pour the filling into the baked pie shell and bake for 30 minutes, or until the filling is just set. If you gently jiggle the tart, the filling should not move. For even baking, rotate the pie 180° halfway through. Allow the tart to cool completely before serving.
Chantilly cream
Ingredients
- ¾ cup 35% cream
- 1 tablespoon icing sugar
- ½ teaspoon pure vanilla extract
Method
Whip the cream, icing sugar and vanilla until the cream holds medium-stiff peaks. Dollop the Chantilly cream on top of the tart. The finished tart can be covered and stored in the fridge for up to 3 days.
Excerpted from Bobbette & Belle: Classic Recipes from the Celebrate Pastry Shop by Allyson Bobbitt & Sarah Bell. Copyright © Bobbette & Belle Inc., 2016. Food photography by Ryan Szulc. Published by Penguin, an imprint of Penguin Canada Books Inc., a division of Penguin Random House Canada Limited. All rights reserved.
