I’ve heard from a few sources that the best tart crust is found in the Zuni Cafe Cookbook
, so I gave it a try with the open-faced apple tart which is also in the book. First, I should explain that this book contains a lot of insightful information with each recipe. There are introductions explaining reasons behind the ingredients and techniques and very detailed instructions. It’s clear that Judy Rodgers really cares about food and is keenly interested in passing on her expertise. There’s a lot to learn in this book, and I enjoy re-reading sections each time I use it.
For the basic rich tart dough, Rodgers begins by explaining her use of salted butter. Salted butter? Yes. She prefers a salted butter with 90 milligrams of sodium per tablespoon for the crispy pastry and rich flavor it produces. I used Kerrygold pure Irish butter, because I’m now infatuated with Irish butter, and it contains 105 milligrams of sodium per tablespoon. Close enough. This basic tart dough involves working the butter and flour together with no water. This technique is simple but different from other recipes I’ve followed. The butter is cut into ¼ inch pieces and flipped in the flour to coat. Then, the pieces of butter are pinched with your fingers to make shards and cupped shapes. You continue working the butter and flour with your fingers until the butter breaks apart allowing it all to come together to form a dough. This happened very easily, and the dough was chilled in plastic to let the glutens relax. I left the dough between sheets of plastic wrap, rolled it out without adding more flour, fit it into a tart pan, and set it in the freezer for about an hour.
To fill the tart, cored, halved apples were thinly sliced cross-wise. I used organic Galas and overlapped the slices in a spiral shape. Then, salt makes another appearance. The surface was sprinkled with a couple of pinches of salt to help bring out the fruit’s flavor, Rodgers explains. Sugar was sprinkled over as well. The tart baked for 40 minutes, and I brushed on a honey glaze when it was cool.
The simpler the ingredient list, the more perfect each item needs to be. The apples were crisp and sweet, and the delicious, salted butter worked its magic. The crust was a little thin, so I’ll use a smaller pan next time, but that was my only complaint. The tart tasted of apply apples and buttery butter which may sound silly but that’s the best I can do. The flavors are very straightforward but magnified and better than ever. Try salted butter and try adding a pinch or two of salt over apples in this tart, and enjoy the really surprisingly elevated flavors that result.
, so I gave it a try with the open-faced apple tart which is also in the book. First, I should explain that this book contains a lot of insightful information with each recipe. There are introductions explaining reasons behind the ingredients and techniques and very detailed instructions. It’s clear that Judy Rodgers really cares about food and is keenly interested in passing on her expertise. There’s a lot to learn in this book, and I enjoy re-reading sections each time I use it.For the basic rich tart dough, Rodgers begins by explaining her use of salted butter. Salted butter? Yes. She prefers a salted butter with 90 milligrams of sodium per tablespoon for the crispy pastry and rich flavor it produces. I used Kerrygold pure Irish butter, because I’m now infatuated with Irish butter, and it contains 105 milligrams of sodium per tablespoon. Close enough. This basic tart dough involves working the butter and flour together with no water. This technique is simple but different from other recipes I’ve followed. The butter is cut into ¼ inch pieces and flipped in the flour to coat. Then, the pieces of butter are pinched with your fingers to make shards and cupped shapes. You continue working the butter and flour with your fingers until the butter breaks apart allowing it all to come together to form a dough. This happened very easily, and the dough was chilled in plastic to let the glutens relax. I left the dough between sheets of plastic wrap, rolled it out without adding more flour, fit it into a tart pan, and set it in the freezer for about an hour.
To fill the tart, cored, halved apples were thinly sliced cross-wise. I used organic Galas and overlapped the slices in a spiral shape. Then, salt makes another appearance. The surface was sprinkled with a couple of pinches of salt to help bring out the fruit’s flavor, Rodgers explains. Sugar was sprinkled over as well. The tart baked for 40 minutes, and I brushed on a honey glaze when it was cool.The simpler the ingredient list, the more perfect each item needs to be. The apples were crisp and sweet, and the delicious, salted butter worked its magic. The crust was a little thin, so I’ll use a smaller pan next time, but that was my only complaint. The tart tasted of apply apples and buttery butter which may sound silly but that’s the best I can do. The flavors are very straightforward but magnified and better than ever. Try salted butter and try adding a pinch or two of salt over apples in this tart, and enjoy the really surprisingly elevated flavors that result.
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