THE UP­PER CRUST

BAKE LIKE A PRO WITH THESE DROOL-WOR­THY TART RECIPES FROM THE TEAM AT BOURKE STREET BAK­ERY AND THEIR LONG-AWAITED COOK­BOOK, ALL THINGS SWEET

Real Living (Australia) - - WANDER -

SWEET SHORTCRUST PAS­TRY

“This pas­try will have a slightly un­even edge around the rim of the tin, re­sult­ing in a tart that looks rus­tic and home­made, which is what we aim for at Bourke Street Bak­ery. If you are af­ter a per­fectly even ef­fect, this is not the pas­try to use – this dough has water in it, which means it will shrink as the water evap­o­rates dur­ing bak­ing; the fol­low­ing method is to help coun­ter­act this shrink­age.

The num­ber of tarts you end up with will vary, de­pend­ing on how thinly the pas­try is rolled. The dough can be frozen for up to two months.”

Makes 1 quan­tity

Prep time 30 mins, plus chilling

Equip­ment Small bowl; large bowl; pas­try scraper; plas­tic wrap; rolling pin; tray

400g un­salted but­ter, chilled, cut into 1.5cm cubes 20ml vine­gar, chilled 100g caster sugar, chilled 170ml water, chilled 665g plain flour, chilled, plus ex­tra for dust­ing 1 tsp salt

1 Re­move but­ter from re­frig­er­a­tor 20 min­utes be­fore you start – but­ter should be just soft, but still very cold, so it doesn’t melt through the pas­try while mix­ing.

2 Place vine­gar, sugar and water in small bowl, stir­ring well. Set aside for 10 min­utes, then stir again to com­pletely dis­solve sugar.

3 Mix flour and salt by hand in large bowl and toss but­ter through. Use fin­ger­tips to rub but­ter into flour to partly com­bine.

4 Turn out dough onto clean bench and gather to­gether. Sprin­kle with vine­gar mix­ture and use the palm of your hand to “smear” this mix­ture away from you across the bench (a pas­try scraper is a use­ful tool here). Gather to­gether again and re­peat this smear­ing process twice more, be­fore gath­er­ing the dough again. You should still be able to see streaks of but­ter mar­bled through the pas­try; this gives a slightly flaky tex­ture to the fi­nal prod­uct.

5 Di­vide dough into two equal por­tions and shape into two round, flat discs, 2cm thick. Wrap each disc in plas­tic wrap and chill for at least 2 hours, or overnight.

6 Re­move pas­try from re­frig­er­a­tor 20 min­utes be­fore you wish to roll it. Sprin­kle a lit­tle flour on the bench and rub a lit­tle flour over rolling pin. Work­ing from cen­tre of pas­try, gen­tly roll dough away from you, then turn dough about 30 de­grees and roll out again. Re­peat this process un­til you have a flat round disc, about 3mm thick. Sprin­kle ex­tra flour over the bench and rolling pin as needed, but use spar­ingly – if too much flour is ab­sorbed into dough, pas­try will end up with poor flavour and tex­ture.

7 Trans­fer pas­try to tray, cover with plas­tic wrap and re­frig­er­ate for at least 2 hours to al­low the gluten to re­lax.

CHOCO­LATE, MARSH­MAL­LOW AND JAM TARTS

“An­other nos­tal­gic child­hood treat taken to new heights in a tart, with fluffy marsh­mal­low and rasp­berry jam coated with dark Bel­gian choco­late.”

Makes 20 x 8cm tarts

Prep time 40 mins, plus set­ting and chilling Cook­ing time 30 mins

Equip­ment Bak­ing pa­per; rolling pin; 11cm round cut­ter; 20 x 8cm round, fluted loose-based tins; foil; bak­ing beads or un­cooked rice; saucepan; hand-held blender or food pro­ces­sor; 4.5cm cut­ter; heat­proof bowl; saucepan; tray

Cook­ing oil spray

600g marsh­mal­low mix­ture (recipe over page; make up to end of step 2)

1 quan­tity sweet shortcrust pas­try (see recipe, left) Ic­ing sugar mix­ture, for dust­ing

Corn­flour, for dust­ing

RASP­BERRY JAM 100g frozen rasp­ber­ries

50g caster sugar

Juice of 1 lemon

DARK CHOCO­LATE GANACHE

210g dark Bel­gian choco­late (55% co­coa), chopped 140ml pour­ing cream 1 Spray a clean work sur­face with cook­ing oil spray and lay down a 30cm x 40cm piece of bak­ing pa­per. (The spray will help stick pa­per to the bench to hold it in place.) Spray pa­per well, then smooth out marsh­mal­low mix­ture to cover – it should end up be­ing about 5mm thick. Leave to set for at least 3 hours, or overnight.

2 Roll out pas­try to 3mm thick and cut it into 20 x 11cm rounds (you may need to knead ex­cess pas­try back to­gether and reroll to get 20 discs). Put pas­try rounds on top of tart tins and gen­tly push them into tins, mov­ing round the rim un­til all of the pas­try has been in­serted – you should have about 1cm dough hang­ing over the sides. Use index fin­ger and thumb to work your way around the edge, forc­ing pas­try into tins so lit­tle or no pas­try is left pro­trud­ing. Rest pas­try cases in freezer for at least 20 min­utes.

3 Pre­heat oven to 200°C. Blind-bake pas­try cases for 20–25 min­utes, or un­til golden, us­ing dou­ble layer of foil and some bak­ing beads or un­cooked rice to fill the case. Re­move from oven and al­low to cool.

4 RASP­BERRY JAM Put all jam in­gre­di­ents in saucepan and bring to the boil. Re­duce heat to medium and cook, stir­ring, for 5 min­utes. Cool slightly, then puree us­ing hand-held blender or food pro­ces­sor. Cover and set aside.

5 Dust the marsh­mal­low once set with a mix­ture of equal parts ic­ing sugar and corn­flour. Flip marsh­mal­low over, then re­move pa­per and dust the other side. Cut out 40 marsh­mal­low cir­cles, about 4.5cm in size, and set aside.

6 DARK CHOCO­LATE GANACHE Place choco­late in heat­proof bowl. Put cream in saucepan over medium heat and bring to boil­ing point, then pour over choco­late and stir un­til choco­late has melted.

7 Put blind-baked shells on tray. Place one marsh­mal­low disc in bot­tom of each. Spoon 1 tsp jam onto mid­dle of each disc; top with an­other marsh­mal­low. Spoon 2 tsp warm ganache into each shell, smooth­ing it with the back of a spoon as you go, and giv­ing tarts a gen­tle tap down to give a smooth fin­ish. The tarts keep in an air­tight con­tainer at room tem­per­a­ture for up to 3 days; do not re­frig­er­ate.

MARSH­MAL­LOW

Makes 80 Prep time 25 mins, plus overnight set­ting

Equip­ment 34cm x 24cm x 3.5cm tray; bak­ing pa­per; bowl; elec­tric stand mixer with whisk at­tach­ment; saucepan; sugar ther­mome­ter; sieve; sharp knife

4 ti­ta­nium-strength gela­tine sheets, or 20g gela­tine pow­der 5 (180g) egg whites 350g caster sugar ²⁄³ cup water 150g liq­uid glu­cose 1 vanilla bean, seeds scraped Corn­flour, for dust­ing

Ic­ing sugar mix­ture, for dust­ing

1 Line tray with bak­ing pa­per. Soak gela­tine sheets in bowl of cold water for 5 min­utes. Squeeze out water be­fore us­ing.

2 Put egg whites in bowl of elec­tric stand mixer fit­ted with whisk at­tach­ment. Place sugar, water, glu­cose and vanilla seeds in saucepan and bring to boil, stir­ring un­til sugar has dis­solved. Con­tinue cook­ing and when a tem­per­a­ture of

121°C is reached, start whisk­ing egg whites on high speed un­til firm peaks form. When sugar mix­ture reaches 127°C, add soaked gela­tine (or pow­der, dis­solved in 30ml water). With mixer run­ning, slowly add sugar mix­ture to egg whites. Whisk on high speed un­til mix­ture starts to cool; about 10 min­utes.

3 Dust lined tray with equal parts corn­flour and ic­ing sugar sifted to­gether. Pour marsh­mal­low mix­ture into tray; smooth the top. Or you could use a pip­ing bag with a 5mm noz­zle to pipe the mix­ture in domes onto the tray. Sprin­kle with more ic­ing sugar and corn­flour mix. Leave overnight at room tem­per­a­ture.

4 Us­ing a sharp knife, cut into marsh­mal­lows. They keep in an air­tight con­tainer at room tem­per­a­ture for 1 week.

GOLDEN SYRUP TARTS

“These light tarts have a beau­ti­ful golden-am­ber colour. The fill­ing should be like a wob­bly caramelised cus­tard.”

Makes 4 x 10cm tarts

Prep time 30 mins, plus chilling Cook­ing time 1 hour 20 mins

Equip­ment 4 x 10cm loose-based tart tins; rolling pin; 15cm round cut­ter; foil; bak­ing beads or un­cooked rice; bak­ing tray; heat­proof bowl; saucepan; strainer

Melted but­ter, for greas­ing

1 quan­tity sweet shortcrust pas­try (see recipe, page 171)

FILL­ING

360ml pour­ing cream 100g golden syrup or trea­cle, plus an ex­tra 50g for top­ping 6 egg yolks 1 vanilla bean, seeds scraped

1 Brush tart tins with melted but­ter. Roll out pas­try to 3mm thick and cut into 4 x 15cm rounds (you can knead ex­cess dough back to­gether and reroll to get a few more discs to keep in the freezer). Place pas­try rounds on top of tart tins and gen­tly push them into tins, mov­ing round the rim un­til all pas­try has been in­serted – you should now have about 1cm dough hang­ing over the sides. Use your index fin­ger and thumb to work your way around the edge, forc­ing pas­try into tins so that lit­tle or no pas­try is left pro­trud­ing. Rest pas­try cases in the freezer for at least 20 min­utes.

2 Pre­heat oven to 200°C. Blind-bake pas­try cases for 20–25 min­utes, or un­til golden, us­ing a dou­ble layer of foil and some bak­ing beads or un­cooked rice to fill case. Re­move from oven and al­low to cool. Turn oven down to 110°C, without the fan on. Set cooled blind-baked tart shells on bak­ing tray.

3 FILL­ING Put cream, golden syrup, egg yolks and vanilla pod and seeds in heat­proof bowl and place over saucepan of sim­mer­ing water, stir­ring un­til com­bined.

4 Strain mix­ture and pour into blind-baked tart shells. Bake for 45–50 min­utes or un­til fill­ing is just set.

5 Re­move from oven and in­crease tem­per­a­ture to 200°C. Warm re­main­ing golden syrup un­til thin and runny, then very gen­tly pour over tart fill­ings, be­ing care­ful not to break the sur­face. Re­turn to oven for

3–5 min­utes, un­til lightly browned.

6 Cool for 30 min­utes be­fore serv­ing. The tarts will keep in an air­tight con­tainer in the fridge for a day.

PASSIONFRUIT MERINGUE TARTS

“Light and fluffy, these tarts are per­fect for sum­mer. The curd is not suitable for a large tart as it is soft, mak­ing it im­pos­si­ble to cut into por­tions, but is per­fect for lit­tle tarts.”

Makes 20 x 8cm tarts

Prep time 45 mins, plus chilling Cook­ing time 25 mins

Equip­ment Small, heavy-based saucepan; pas­try brush; sugar ther­mome­ter; elec­tric stand mixer with whisk at­tach­ment; 20 x 8cm loose-based tart tins; rolling pin; 11cm round cut­ter; foil; bak­ing beads or un­cooked rice; pip­ing bag; blow­torch MERINGUE

200g caster sugar 60ml water 50g liq­uid glu­cose 125g egg whites TART

Melted but­ter, for greas­ing 1 quan­tity sweet shortcrust pas­try (see recipe, page 171) 1 quan­tity passionfruit curd (see recipe, right)

1 MERINGUE Put sugar, water and glu­cose in small heavy-based saucepan and bring to boil, stir­ring un­til mix­ture boils – then stop stir­ring, as this will cause sugar crys­tals to form. Brush side of saucepan with wet pas­try brush ev­ery cou­ple of min­utes, or when you see crys­tals start­ing to form. Al­low mix­ture to keep boil­ing un­til it reaches 118°C on ther­mome­ter. When sugar mix­ture has nearly reached this tem­per­a­ture, put egg whites in very clean bowl of elec­tric stand mixer and mix on high speed un­til soft peaks form. With mixer still run­ning on high, slowly pour sugar syrup into egg whites, adding small amounts at a time, and mak­ing sure it is all in­cor­po­rated be­fore adding more. Con­tinue to mix un­til whites are thick and cool.

2 TART Brush tart tins with melted but­ter. Roll pas­try out to 3mm thick and cut out 20 x 11cm rounds (you may need to knead ex­cess pas­try back to­gether and reroll to get 20 discs). Place pas­try rounds on top of tart tins and use your fin­gers to gen­tly push pas­try into the tins, mov­ing around the rim un­til all pas­try has been in­serted. You should now have about 1cm dough hang­ing over sides. Use your index fin­ger and thumb to work your way around the edge, forc­ing pas­try into tins so lit­tle or no pas­try is left pro­trud­ing. Rest pas­try cases in freezer for at least 20 min­utes.

3 Pre­heat oven to 200°C. Blind-bake pas­try cases for 20–25 min­utes, us­ing dou­ble layer of foil and bak­ing beads or un­cooked rice. Re­move from oven and al­low to cool.

4 Spoon passionfruit curd into cooled pas­try shells to top. Use pip­ing bag to pipe meringue on top of curd; use two forks to tweak meringue up and out­wards.

5 Brown meringue with blow­torch, or put it un­der very hot grill for 30–45 sec­onds – watch it as it will burn quickly. Eat im­me­di­ately. The curd keeps in fridge, cov­ered di­rectly with plas­tic wrap, for up to 5 days. Once you have filled a tart it will not last longer than a few hours.

PASSIONFRUIT CURD

Makes Enough for 20 x 8cm tarts Prep time 10 mins, plus chilling Cook­ing time 10 mins

Equip­ment Stain­less steel bowl; whisk; saucepan; rub­ber spat­ula; plas­tic wrap

10 eggs 200g caster sugar 250ml strained passionfruit juice 300ml pour­ing cream

1 Put eggs, sugar and passionfruit juice in stain­less steel bowl. Whisk for 2–4 min­utes or un­til sugar has dis­solved. Mix in cream. Put bowl over pan of sim­mer­ing water; whisk for 10 min­utes, or un­til smooth and thick. Use spat­ula to scrape bowl as you work.

2 Re­move from heat, stir for a minute to cool a lit­tle, then place plas­tic wrap di­rectly on curd. Re­frig­er­ate for 8 hours or overnight. A

GIN­GER BRÛLÉE TARTS

“At the bak­ery, we use a 45% fat cream that is of­ten hard to find in shops; the recipe be­low uses 35% fat cream, which re­sults in a softer brûlée fill­ing.”

Makes 20 x 8cm tarts

Prep time 45 mins, plus overnight chilling Cook­ing time 25 mins

Equip­ment Sau­cepans; con­tainer; plas­tic wrap; whisk; stain­less-steel bowl; fine sieve; rub­ber spat­ula; pas­try brush; rolling pin; 11cm round cut­ter; 20 x 8cm loose­based tart tins; foil; bak­ing beads or un­cooked rice; pip­ing bag; plain noz­zle; small pal­ette knife; blow­torch

720ml thin pour­ing cream (35% fat) 5cm piece of fresh gin­ger, finely sliced 1 car­damom pod, bruised ½ cin­na­mon stick 10 egg yolks 80g caster sugar, plus ex­tra for sprin­kling

Melted but­ter, for greas­ing 1 quan­tity sweet shortcrust pas­try (see recipe, page 171) 1½ tbsp chopped pis­ta­chio nuts

1 Put cream, gin­ger, car­damom and cin­na­mon stick in saucepan over high heat. When it boils, take off heat, pour into con­tainer, cover with plas­tic wrap and chill overnight.

2 Re­heat cream mix­ture to sim­mer­ing point in saucepan over medium-high heat, then re­move from heat and set aside un­til needed.

3 Whisk egg yolks in stain­less steel bowl. Add sugar and whisk for 30 sec­onds, un­til sugar has dis­solved. Pour in­fused cream through fine sieve, dis­card­ing spices, then whisk into egg yolk mix­ture. Set bowl over saucepan of sim­mer­ing water; make sure bowl does not touch water. Whisk con­tin­u­ously for 10–15 min­utes, un­til smooth and thick; scrape down bowl reg­u­larly with spat­ula.

4 Re­move bowl from heat and whisk for 2 min­utes to cool it. Over next hour, whisk ev­ery 10 min­utes un­til cool. Clean the side of the bowl with a spat­ula, lay plas­tic wrap on sur­face of mix­ture and chill overnight.

5 Brush tins with melted but­ter. Roll out pas­try to 3mm and cut out 20 x 11cm rounds (you may need to knead ex­cess pas­try and reroll to get 20 discs). Place pas­try rounds on top of tart tins and use fin­gers to gen­tly push pas­try into tins, mov­ing around rim un­til all pas­try is in­serted. You should have about 1cm dough hang­ing over. Use index fin­ger and thumb to work your way around edge, forc­ing pas­try into tins so lit­tle or no pas­try is pro­trud­ing. Rest cases in freezer for at least 20 min­utes.

6 Pre­heat oven to 200°C. Blind-bake cases for 20–25 min­utes, us­ing dou­ble layer of foil and bak­ing beads or un­cooked rice. Re­move from oven and al­low to cool.

7 Pipe cus­tard into cooled pas­try shells, just slightly over­fill­ing each one. With pal­ette knife, scrape cus­tard so it’s flush with top of shells. Re­frig­er­ate for 4 hours.

8 Serve as it is with pis­ta­chios on the top, or sprin­kle 1 tsp caster sugar over each tart and burn with a blow­torch to caramelise. Sprin­kle over a few pis­ta­chios to serve.

AP­PLE RHUBARB PIES

“We love rhubarb. These mini ap­ple pies are lit­tle bite-sized bits of Amer­i­cana, with a Bourke Street Bak­ery rhubarb twist. We use Granny Smith ap­ples, as their tex­ture holds up well dur­ing bak­ing, but you can ex­per­i­ment with other sweeter ap­ples if you like. The golden, but­tery pie crust melts in your mouth when heated and served with a scoop of ice cream.”

Makes 12 x 8cm pies

Prep time 25 mins, plus chilling Cook­ing time 45 mins

Equip­ment

Rolling pin; 11cm pas­try cut­ter;

12 x 8cm fluted loose-based tart tins; 9cm pas­try cut­ter; heavy-based saucepan; pas­try brush 1 quan­tity sweet shortcrust pas­try (ree recipe, page 171)

RHUBARB FILL­ING 480g rhubarb, trimmed and cut into 1cm pieces

35g un­salted but­ter

25g soft brown sugar, plus ex­tra for sprin­kling

2 large Granny Smith ap­ples, 300g in to­tal, peeled and cut into 1cm dice 1 quan­tity egg wash

1 Roll out pas­try to 3mm thick and cut out 12 x 11cm discs. Place pas­try on top of tart tins and gen­tly push pas­try into tins – you should have about 1cm dough hang­ing over sides. Use your index fin­ger and thumb to work your way around the edge, forc­ing pas­try into tin so no pas­try is left pro­trud­ing. Knead ex­cess dough back to­gether, roll it out again and cut out 12 cir­cles with a 9cm di­am­e­ter to use as lids. Rest pas­try cases and lids in fridge for 20 min­utes; these do not need to be blind-baked.

2 RHUBARB FILL­ING Com­bine rhubarb, but­ter and sugar in heavy-based saucepan over medium heat. Cook, stir­ring, for 8–10 min­utes, or un­til rhubarb has bro­ken down com­pletely and most of liq­uid has evap­o­rated. Add ap­ple and con­tinue cook­ing for 5–6 min­utes or un­til ap­ple is slightly soft. Set aside to cool com­pletely.

3 Pre­heat oven to 200°C.

4 Spoon 2½ tbsp fruit mix­ture into each pas­try shell, pil­ing it slightly higher than top of shell.

5 Brush rim of pas­try base and lid with a lit­tle egg wash and lay lid over base. With your thumb and index fin­ger, gen­tly squeeze top and bot­tom pas­try edges to­gether to make a good seal. Brush pie tops with egg wash and make a small hole in mid­dle of each to al­low steam to es­cape. Sprin­kle with sugar.

6 Re­duce oven tem­per­a­ture to 180°C and bake for 20-25 min­utes, or un­til pas­try is deep golden.

CHOCO­LATE, MARSH­MAL­LOW AND JAM TARTS

PASSIONFRUIT MERINGUE TARTS

Bourke Street Bak­ery: All Things Sweet by Paul Al­lam and David McGuin­ness, Mur­doch Books, $55.

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