Martha Stewart Makes Tarts and Tartlets 3 Ways | Martha Bakes S2E12 "Tarts & Tartlets"

today on martha bakes i'm going to show you how to make three different tart shells and three different tart fillings the first one is a chewy chest tart and it has a cookie crust and a wonderful sticky chewy delectable filling these little tartlets are lemon meringue tarts made in a pot sucrey dough best lemon tarts you've ever tasted and this spectacle this spectacular tart is called a tart tetan it's really an upside down apple tart with a caramelized syrup and a wonderful pot brisay crust today on martha bakes pat brise is the basic pie crust you need two sticks of butter per double crust pie and i'm going to cut the butter it's icy cold into thirds and i find that it really works best for making this paprika if you have the butter cut up into small cubes and number one rule everything should be cold including the flour if possible and work quickly that's another golden rule for making the pie crust and now cut this into quarter inch pieces so here we have our butter all cut up ready to use and then we have our food processor put two and a half cups of all-purpose flour one teaspoon of salt i use coarse kosher salt and one teaspoon of sugar you can if you want to pulse that like that and add your butter two sticks quarter inch pieces and now watch this you have to do this quickly so you just pulse until you get the butter broken into small bits you can see little pieces of butter that's exactly what you want just as long as they're not big pieces there now we're going to add a quarter to a half a cup of iced water i'm going to pour very slowly down the outside of the feeder tube i think it's done and it's about a third of a cup of water so when you pick it up in your fingers go like that it holds together and pastry has to be chilled before you roll it and you can just wrap it into two flat rounds so now it still looks crumbly but it won't look crumbly when i compress it flatten that out using the plastic instead of your hands because you don't want it all over your fingers you want to retain as much of that dough as possible and just wrap it up and the same with the second batch put this right into the refrigerator and chill for at least oh i think at least an hour and it's ready to roll so now let me show you how to make the patsu cray two and a half cups of flour three tablespoons of sugar two three half a teaspoon of salt in the patsu cray i'm going to just pulse that a little bit now i'll add my butter and it is one cup of butter again so basically up to this point you have just a slightly more sugar in a put sucrey and now pulse and you can add approximately oh a quarter of a cup of ice water and i'm going to add that right to two large egg yolks you can mix this up a little bit before you pour it in and pour this right into your dough so the dough is a little more yellow a little bit more rich and more sweet so again because we're going to make tarts with this patsu cray and i need to get six out of each i'm going to form the dough rather than in rounds i'm going to form it into two rectangles for easy rolling so now we've mastered two doughs pot breeze which means a short pastry and pot sucrey which means a sugary pastry very easy and now that you've mastered the pastries we're going to make the tarts the first part i'm going to show you how to make is an apple tart tatten now roll your dough first this is it one piece of your paprik on a floured surface roll it about 10 inches or 11 inches in diameter it's to put over the apples in a 9 inch cast iron skillet once rolled get this right onto a parchment lined baking sheet and just chill it again until your apples are done your caramel is made and you're ready to top the apples with the pastry chill it for about a half an hour and now get your apples cored these are braeburn nice golden um fleshed pink skinned take the core out you need about five or six apples and cut the apple into quarters keep one half for your center here we have our apples squeeze a little bit of lemon juice over them i like the flavor of lemon and i like apples not to turn too brown okay so now it's time to make the caramel the caramel gives that glistening golden brown coating to the apples so into your nine inch cast-iron skillet add three tablespoons of water to three quarters of a cup of sugar this makes a lot of great caramel you want the sugar to dissolve it will melt very nicely right here in the skillet and have four tablespoons of butter ready so there we have the beautiful color you see all of a sudden it really goes add your butter and just stir in this stops the cooking and softens the caramel so that it will be soft enough so it will come out of the pan let it cool and there you have your beautiful caramel find your half an apple this goes right in the center and your quarters of apples get placed all the way around the caramel and what we're going to do now is put this right back on the stove very low heat for about 20 minutes then we'll take it off the stove put our pastry on and bake it in the oven so the apples have cooked for 20 minutes i think they look very nice now let this cool before you put your pastry round on top and preheat your oven to 375 degrees so now our apples are cooled and here is our pastry we're going to place this over the apples and what i do is tuck down the excess right inside the cast iron this gives a little bit of a crust to catch the juices when you invert the tartette town it makes a pretty presentation too yes okay so just get that right into the oven and i suggest baking this on a parchment lined baking sheet just in case you have some bubbling overs get this into the oven for at least 35 minutes you'll see the crust will turn a nice golden brown and the apples will be nice and tender and caramel coated now the charcoal has cooled down but not all the way if you let it cool all the way all that caramel will stay in the bottom of the pan and you don't want that you really want it on top of the apples now invert your pedestal i love this one because it has nice little sides on it and it will hold the caramel juices and the juices are hot be very very careful that you don't get anything on you and we're going to very quickly turn it over one two three i know you're dying to see what it looks like so am i i'm gonna peek i guess i can show it to you look that it smells so good and that is a spectacular tart tatten try it everybody will adore it chewy chest tart i like serving this by itself or with just a little bit of unsweetened whipped cream and now for a cookie crust this is made out of vanilla wafers and you can grind these up in your food processor get them very fine okay so there's your very finely ground nilla wafers add one half teaspoon of salt and two and a half tablespoons of sugar and stir in your melted six tablespoons of butter so that's your crust so simple i know your family will love this pie let me show you how to form this one so fun to make because it is a no roll crust spread it as evenly as you can in the bottom of a removable bottom nine inch tart shell this is like a quiche pan tart shell pan and with your fingertips just pull up about a quarter of an inch thick on the side you can make this crust in advance and now to flatten the bottom you can just use the bottom of your measuring cup like this and really compress the crust you're going to chill this before baking what a neat and simple crust it goes into a preheated 325 degree oven for 12 to 15 minutes and now the filling for the tart three whole eggs and one egg yolk and add a half a teaspoon of the very best vanilla there to this add your dry ingredients one cup of granulated sugar when i tasted this pie i just fell in love with it you can't eat a lot because it's very rich but it is very tasty because really there's not much in it except sugar and eggs and a half a cup of packed late brown sugar pack that in and now this gets incorporated and there's one surprise ingredient which gives a crunchiness to the filling that i think is very appealing and that's cornmeal one tablespoon of fine cornmeal and add one quarter of a teaspoon of salt and one last ingredient melted butter one stick eight tablespoons a quarter of a pound this is what gives the chewiness to the filling pour this in once filled get this into a 325 oven preheated and bake this for about 35 minutes this chest tart is done let this cool to room temperature and then chill it uh for an hour or so and we have one that's already chilled right here and i could put this on our serving pedestal oh so pretty watch how easily the ring comes off and you can just put this right on your decorative serving dish and that is your chewy chess tart it's like eating little bars of the best candy so now we're going to make the lemon meringue tartlets you're going to love these your guests are going to love them we're using the patsu cray for the little straight sided tart shells that are going to be baked in these round molds these are little flan rings or tart rings so this should be rolled into a rectangle approximately 10 inches by 15 inches what you want are six rounds so cut your rings we have that four and a half inch cutter which really helps to make the right size work carefully and quickly because as this warms up it gets very difficult to work with loosen with your little offset and then drop very carefully into your tart ring and then just gently mold these into the ring and so with their your thumbs without long fingernails if i had great big long fingernails i would be cutting this right into pieces so it's better if you're a baker to keep your nails moderately short i've never had long fingernails doing all the gardening that i do and all the dishwashing that i have to do nails just don't stay so once you get all the edges trimmed off with the point of a sharp knife like this just go around you're going to put a few little fork prints in the bottom this will prevent any big eruptions in the bottom of the pastry this is called docking now i would chill these just a little bit then insert a paper around into each tart shelf and that's going to be filled with the weights that will prevent these from collapsing when pre-baking then bake them in a 350 degree oven for 20 minutes take the papers and the beans out and bake them until they are golden brown maybe another 10 or 15 minutes at 3 25 and we have these already done oh these look so good you can see almost through them they're so delicate that's what a good tart shell is and now if we beat up our egg whites we can fill these with a prepared lemon curd and make our lemon meringue tartlets you need six egg yolks add three quarters of a cup of granulated sugar get that nicely incorporated half a cup of freshly squeezed lemon juice goes right in an eighth of a teaspoon of salt so put this on the stove on a medium flame and constantly stir and stir until it starts to thicken and i'm adding the zest of one and a quarter lemons that's a lot of zest but boy does it give a great lemony flavor and now stir with a wooden spoon this is a very hot stove so i have to be very careful not to curdle the eggs so the curd is ready and the way that you test for doneness is on the back of your wooden spoon just draw your finger like that if it doesn't all run back in it's done it will have a nice thickness to it now add one stick of butter cut into small pieces this too enriches the curd and when it's chilled will thicken the curd very nicely and to avoid any lumps whatsoever we're going to put it through a fine sieve look at the color and look at that texture and put a little piece of plastic wrap on the surface of the curd to prevent a skin from forming and get this chilled before you fill your tart shells great lemon curd now we're going to make the meringue topping for our lemon meringue tartlets start with four egg whites in the bowl of your mixer fitted with the whisk attachment and add a quarter of a teaspoon of cream of tartar this will help the meringue stay dry and as this starts to beat add three quarters of a cup plus two tablespoons of granulated sugar [Applause] so while that's beating i'm going to fill my tart shells here's the lemon curd nicely chilled about a quarter of a cup into each shell you can spread this out with a small offset spatula let's see how our meringue is coming just starting to get voluminous and i like to add about a quarter of a teaspoon of vanilla and add two tablespoons of this beautiful sanding sugar [Music] ah soft peaks and now we're just gonna pipe big stars on tops of these gorgeous tartlets you can put these in the freezer at this point then you can brown them right before serving or you can brown them now i think i'll brown them now so you can see what they look like [Applause] so beautiful this meringue browns like magic and so here you have the best lemon meringue tartlets you have ever tasted enjoy

Channel: Martha Stewart

Views: 28,540

Keywords: martha, stewart, martha stewart, recipe, recipes, how to, how to make, full episode, martha bakes full episode, martha stewart recipe, martha bakes recipe, cooking, food, tarts, tartlets, lemon meringue, how to make meringue, desserts, lemon meringue tart, lemon tart, apple tart, apples, apple dessert, pie, pie crust, how to make pie crust, easy pie crust, basic pie crust, chess tart, chewy chess tart

Id: MCPfuJHzDT4

Length: 20min 24sec (1224 seconds)

Published: Wed Jun 23 2021