"Easy Baking"

Show 84

Swiss Bakery and Pastry Shop
Burke Town Plaza
9536 Old Keene Mill Rd.

Pastry Chef and Owner
Laurie Alleman Weber

Fruit Tart

The Tart Shell - Made from Sugar Dough
1)   4 oz. cold Butter
2)   1/4 cup Sugar
3)   1 1/2 cup All-Purpose Flour - bleached
4)   1/2 tsp. Salt
5)   1 Egg Yolk
6)   2 tbs. Heavy Cream
7)   1/2 tsp. Vanilla Extract

1)   In a medium bowl, stir together the flour sugar and salt.
2)   With a pastry cutter or two knives, cut in the cold butter until the mixture
       assembles coarse meal.
3)   In a small bowl, stir together the yolk and cream.
4)   Mix it into the flour mixture until the dough comes together and can be
       formed into a ball.
5)   Flatten it into a 6-inch disc.
6)   Wrap the dough well and refrigerate for 30 minutes.
7)   Roll dough to desired size and thickness, lightly dusting with flour.
8)   Fit into tart ring and chill at least 1 hour or freeze.
9)   Bake at 375 degrees for about 15 minutes until light golden brown.
10) Cool completely before filling.

The Vanilla Cream Filling or Pastry Cream
1)   2 Eggs
2)   3 tbs. Cornstarch
3)   2 cups Half and Half
4)   1/2 cup Sugar
5)   2-inch piece Vanilla Bean
6)   Pinch of Salt
7)   1 tbs. Butter

1)   In a small bowl, whisk together the eggs and cornstarch.
2)   Gradually add 1/4 cup of the half and half, whisking until the mixture
       is smooth and the cornstarch is dissolved.
3)   In a medium heavy saucepan, place the sugar and vanilla bean.
4)   Stir in the remaining 1 3/4 cujps of half and half plus the salt.
5)   Over medium heat bring the mixture to a full boil, stirring occasionally.
6)   Whisk 2 tablespoons of this hot mixture into the egg mixture.
7)   Bring the half and half mixture back to a boil over medium heat.
8)   Quickly add all the egg mixture, whisking rapidly.  The mixture will
       become very thick.
9)   Remove the mixture from the heat and whisk in the butter.
10) Immediately pour the mixture into a bowl and place a piece of greased
       plastic wrap directly on top of the cream to prevent a skin from
11) Allow it to cool at room temperature, about 1 hour, then refrigerate
       until cold.

The Assembly
1)   The tart shell.
2)   The Vanilla Cream
3)   Milk, white-, or dark-melted Chocolate
4)   Fresh Fruit:
      a)   Slice Strawberries
      b)   Peeled and sliced Kiwi
      c)   Raspberries, Blackberries and Blueberries
      d)   Mandarine Oranges - peeled into separate segments
      e)   Sliced Peaches and Plums
      d)   Peeled and sliced Pineapples
5)   Apricot glaze, Apple Jelly, or Powdered Sugar

1)   Brush inside of tart shell with melted chocolate.
2)   Filled tart shell with vanilla cream.
3)   Arrange fruit on top to cover cream.
4)   Brush with melted glaze or jelly, or dust with powdered sugar.

Spitzbuben Cookies

The Dough
1)   1 1/2 cups bleached All-Purpose Flour
2)   1/4 cup Unsweetened Cocoa
3)   Pinch of Salt
4)   8 tbs. Cold Butter
5)   3/4 cup Powdered Sugar
6)   1 Egg

1)   In a medium bowl, stir together the flour, cocoa, sugar, and salt.
2)   With a pastry cutter or two knives, cut in the cold butter until the mixture
       resembles coarse meal.
3)   Mix in the egg until the dough comes together and can be formed into a
       large ball.
4)   Flatten it into a 6-inch disc.
5)   Wrap it well, and refrigerate for 30 minutes.

The Presentation
1)   The Dough
2)   Raspberry Marmalade
3)   Powdered Sugar

1)   Roll out dough 1/4 inch thick.
2)   Cut 2 pieces for each cookie...one for bottom and one for top.
3)   Cut holes with small cutters out of top piece.
4)   Cool completely.
5)   Spread marmalade on the bottom cookie.
6)   Dust top cookie with powdered sugar.
7)   Sandwich together.

Some other Pastries
at the Swiss Bakery
Apple Frangipane Tart - Left
Zuger-Kirsch Torte - Top Right
Milk-Chocolate Raspberry - Bottom Right

Good Eating!!!