Chilled Dough For 10 Inch Flan Ring As Described Recipes

CLASSIC FLAN

Steps:

• Preheat oven to 325 degrees. Place a small bowl of cold water and a pastry brush near the stove top. Place a 9-inch cake pan in a large roasting pan. Bring a large kettle or pot of water to a boil.
• Make the caramel: In a saucepan over medium-high heat, mix sugar and 3 tablespoons water, stirring to combine. Do not stir again. Cook, washing down the sides of the pan with a pastry brush dipped in water, or cover with a tight-fitting lid, to prevent crystals from forming, until caramel is amber, about 8 minutes, swirling pan to color evenly. Pour into cake pan, swirling to coat bottom evenly.
• Make the custard: In a small saucepan, heat milk with 1/2 cup sugar over medium just until mixture starts to steam and bubble around the edges, 5 to 6 minutes (do not let it boil).
• Meanwhile, whisk together eggs, yolks, remaining 1/2 cup sugar, and salt in a large bowl. Add ladle of hot milk mixture to the egg mixture and whisk to combine. (This is called tempering, and it prevents the eggs from curdling.) Add two more ladles of milk mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining milk mixture. Strain through a fine sieve into a large measuring cup or a bowl (to remove any cooked bits of egg). Stir in vanilla.
• Pour custard into cake pan. Place roasting pan in oven. Add enough boiling water to pan to come halfway up the sides of the pan. Bake until custard is just set (it should tremble slightly in center when shaken), about 50 minutes.
• Remove roasting pan from oven. Use tongs to carefully remove pan from hot-water bath and place on a wire rack for 30 minutes. Cover with plastic wrap and chill for at least 8 hours (or up to 3 days). To unmold, run a sharp knife around the flan, and place a rimmed serving plate upside down over the top. Invert, and gently lift pan to remove. Serve immediately.

APPLE TART

Steps:

• Roll our dough on lightly floured board with lightly floured rolling pin. It should be about 12 inches in diameter and one-quarter-inch thick.
• Line 10-inch flan ring or pine plate with dough, pressing it down firmly and crimping edges. Set aside.
• Peel, core and dice seven apples, reserving the other three.
• Saute apples in butter with sugar for 7 or 8 minutes or until apples are a pale golden brown and moisture evaporates. Stir gently to prevent scorching, but do not overmix or apples will become mushy.
• Stir in lemon rind, crushed hazelnuts and marmalade. Cool filling for about 10 minutes.
• Perheat oven to 350 degrees.
• Peel and core remaining three apples and slice very thinly.
• Turn cooled filling into unbaked pie shell, spreading it evenly. Arrange sliced apples in overlapping rows to cover top of pie.
• Sprinkle lightly with melted butter and honey, and bake for 35 to 40 minutes, or until deep golden brown. Sprinkle with a little honey once or twice during baking, to help browning.
• If after 25 minutes, apples are done but not brown, sprinkle confectioners' sugar on top and slide tart under the broiler for a minute or two, or until glazed.
• Melt apricot jam and mix in applejack or Calvados; brush onto baked pie. Arrange a ring of almonds around rim of tart, is desired.

HAMANTASCHEN

Steps:

• Let butter and cream soften at room temperature. Cream them together until thoroughly blended; beat in sour cream.
• Stir in salt, sugar and the egg.
• Gradually beat in flour, adding just enough to make a dough that will stick together. Form a ball, wrap in waxed paper and chill overnight.
• Before rolling out dough, prepare filling by blending prune jam with remaining ingredients. Set aside.
• Divide dough in half; place one half in the refrigerator while you roll the first. Place a sheet of waxed paper on the counter top or pastry board and place the first half of the dough on it. Top with a second sheet of waxed paper. Using a rolling pin, roll dough between sheets of waxed paper, turning the dough over with the paper so it is rolled on both sides and lifting the sheets of paper between every two or three rollings. Dough should be about 1/8-inch thick.
• Roll the second half of the dough in the same way.
• Using a 3 1/2- to 4-inch round cookie cutter, cut circles from the rolled out dough. Place a well-rounded teaspoon of prune filling in the center of each circle.
• Moisten the edges of each circle with a little cold water and shape triangles; be sure to pinch the three corner seams tightly closed.
• Arrange hamantaschen on cookie sheets and place in refrigerator for 30 minutes to an hour before baking.
• Preheat oven to 400 degrees. Bake hamantaschen for about 15 minutes or until bottoms and tops are golden brown.

CHOCOLATE CHESTNUT MOUSSE TART

Steps:

• Whip cream until stiff and set aside.
• Soften gelatin in rum, then set over warm water until liquid
• Beat egg yolks with sugar until thick and pale in color. Beat in gelatin-rum mixture.
• Fold whipped cream, chestnuts and hazelnuts into yolk mixture.
• Turn mousse into cooled pie shell, mounding it toward the center.
• Prepare chocolate curls slowly and carefully by drawing a swivel-bladed vegetable peeler across the brand flat surface of the chocolate, which should shave off in long curls. Sprinkle curls generously over top of the pie and then sprinkle with confectioners' sugar.