Monday, October 18, 2010

French Fridays with Dorie: Gerard's Mustard Tart a.k.a. Dorie Greenspan Makes the Best Pie Crust of Anyone, Anywhere, Ever.

Is the title too much? Too bad. Because any time I have EVER made a Dorie G crust, it's been awesome...and therefore I come to think of myself as one awesome pie crust maker. And the sum of the parts on this mustard tart is greater than the, not kidding.

I made the dough. My impatience does not allow me to let it rest in the fridge at 7 p.m. So I made it.

Rolled it out between two sheets of parchments (oh, another awesome trick I have learned from Dorie)...

...then I froze the dough in the tart pan while the oven heated up to 425. Then I partially baked it--I, for one, always go the extra minute or two, because I do love a crispy crust, so it got 20 minutes with the foil and an additional five without the foil. Perfect.

The shell is delicate. Which is good. But bad if you can be a bit cavalier with your baked pastry crust---as I was. The shell shrank from the pan a bit, and instead of moving the pan, I held the pan by the rim, touch the crust..and cracked this little bit.

Ruh roh. Would the custard seep out and make it ...awful? I balled a bit of foil up and wedged it under the rim so the custard tipped ever so slightly away from that crack (you can see the edges of the foil in that photo above). Problem solved.

There's not a ton of custard in this. I was lucky enough to have rich rich rich Lakeview Farms Home Delivery cream (I have to shake it up to incorporate that heavy cream back into the liquid) to use with my eggs.
I also made way too many carrots and leeks..I used three, just like DG says, but she never says: 3 carrots, cut into matchsticks (you should have about 3 cups)....And yes, I should know better. But I love leeks and I love carrots. I couldn't edit them out of the tart shell.

So I didn't. In the end, maybe not the prettiest mustard tart of the lot.
But it has to be in the running for one of the best tasting, I'm sure of that...That combo of just enough mustardy custard, the leeks and the sweet carrots? Heaven. (Changes I'd make? I'd slice  the leeks crossways and dice the carrots. The long, slender cuts just pulled everything off the tart shell..)

Check out how others did at French Fridays with Dorie, and BUY THE BOOK.

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