{"id":12973,"date":"2011-08-17T08:12:54","date_gmt":"2011-08-17T06:12:54","guid":{"rendered":"http:\/\/archives.piajanebijkerk.com\/WordPress\/?p=12973"},"modified":"2011-08-17T08:12:54","modified_gmt":"2011-08-17T06:12:54","slug":"marjorie-taylors-orange-sorbet-strawberry-tartlet-with-soft-cream","status":"publish","type":"post","link":"https:\/\/archives.piajanebijkerk.com\/WordPress\/2011\/08\/17\/marjorie-taylors-orange-sorbet-strawberry-tartlet-with-soft-cream\/","title":{"rendered":"Marjorie Taylor’s orange sorbet + strawberry tartlet with soft cream…"},"content":{"rendered":"

\"\"all photos and recipes in this post by Marjorie Taylor from The Cook’s Atelier<\/a><\/small><\/p>\n

We serve a homemade sorbet as a little special treat before the dessert course at The Cook\u00e2\u20ac\u2122s Atelier<\/a>.\u00c2\u00a0 This blood orange sorbet is a favorite!<\/p>\n

Blood orange sorbet:
\nFrom Bouchon<\/em>, by Thomas Keller
\nMakes about 1 quart<\/small><\/p>\n

1 1\/2 cups sugar
\n1\/2 cup water
\n3 cups strained blood orange juice or fresh orange juice (from about 12 oranges)<\/p>\n

Combine the sugar and water in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve he sugar.\u00c2\u00a0 Transfer to a medium bowl and allow the syrup to cool to room temperature.\u00c2\u00a0 Add the orange juice and refrigerate until cold.<\/p>\n

Transfer to an ice cream machine and freeze according to the manufacturer\u00e2\u20ac\u2122s instructions.<\/p>\n

\"\"<\/p>\n

…………………………………………………<\/p>\n

Gariguette<\/em> strawberries are the first to appear at the spring market and are perfect for this simple tart.\u00c2\u00a0 The p\u00c3\u00a2te sabl\u00c3\u00a9e<\/em> recipe is a new favorite from Tartine<\/em> by Elisabeth M. Prueitt and Chad Robertson.<\/p>\n

\"\"<\/p>\n

Strawberry tart:<\/p>\n

P\u00c3\u00a2te sabl\u00c3\u00a9e<\/em>
\nFrom Tartine Bakery<\/em>, by Elisabeth M. Prueitte
\nMakes four 9-inch tart shells or twelve 4-inch tartlet shells<\/small><\/p>\n

1 cup plus to tablespoons unsalted butter, at room temperature
\n1 cup sugar
\n1\/4 teaspoon fleur de sel
\n2 large eggs, at room temperature
\n3 1\/2 cups all purpose flour<\/p>\n

Using a stand mixture, combine the butter, sugar and salt and mix on medium speed until smooth.\u00c2\u00a0 Add the eggs, one at a time, and mix until smooth.\u00c2\u00a0 Stop the mixer and scrap down the sides of the bowl with a rubber spatula.\u00c2\u00a0 Add the flour all at once and mix on low speed just until combined.\u00c2\u00a0 Be careful not to overwork the dough.<\/p>\n

Transfer the dough to a large work surface and bring it together with our hands to incorporate completely.\u00c2\u00a0 Divide the dough into 4, shape into 1-inch thick discs.\u00c2\u00a0 Wrap well in plastic rap and chill for at least 2 hours or overnight.<\/p>\n

Place it on a lightly floured work surface, sprinkle a little flour over the dough, and roll it out into a 1\/8-inch-thick circle, flouring as necessary.\u00c2\u00a0 Lift and rotate the dough a quarter turn after every few strokes to discourage sticking.\u00c2\u00a0 Cut out a circle 2 inches larger than the pan.\u00c2\u00a0 If using a 9-inch tart pan, starting at one side, roll and wrap the dough around the rolling pin to pick it up.\u00c2\u00a0 Unroll the dough over the tart pan.\u00c2\u00a0 Carefully ease the dough into the bottom and sides of the pan.\u00c2\u00a0 Be careful not to stretch the dough or the sides will shrink during baking.\u00c2\u00a0 If the dough develops any tears, just patch with a little extra dough, pressing firmly to adhere.\u00c2\u00a0 To remove the excess dough, work your way around the edge pinching off any excess dough with your fingers.\u00c2\u00a0 Place the pastry shell in the refrigerator or freezer until firm, about 15 minutes.<\/p>\n

Preheat the oven to 325 degrees F.<\/p>\n

Dock (make small holes) the bottom of the tart shell or tartlet shells using a fork.\u00c2\u00a0 Place in the oven and bake for 7 to 10 minutes for a partially baked large shell or 5 to 7 minutes for tartlet shells.\u00c2\u00a0 The pastry should be lightly colored and look dry and opaque. Check the shells during baking and rotate the pans if necessary for even color.<\/p>\n

For a fully baked shell, bake until golden brown, about 5 minutes longer. Let cool completely on wire racks.<\/p>\n

For the pastry cream<\/em>…
\nFrancois Payard\u00e2\u20ac\u2122s Cr\u00c3\u00a8me Patissiere<\/small><\/p>\n

1\/2 cup milk
\n1\/2 cup heavy cream
\n1 vanilla bean, split
\n3 large egg yolks
\n1\/4 cup sugar
\n2 1\/2 tablespoons all-purpose flour<\/p>\n

In a small saucepan over medium heat, scald milk, heavy cream, and vanilla bean by bringing the mixture just to a boil.\u00c2\u00a0 Remove from heat, cover, and let steep for 10 to 12 minutes.\u00c2\u00a0 Remove vanilla bean.<\/p>\n

In a small bowl, whisk together egg\u00c2\u00a0 yolks and sugar until light and fluffy, about 2 minutes.\u00c2\u00a0 Add flour and continue whisking until smooth.<\/p>\n

Slowly pour the hot-milk mixture into the egg mixture.\u00c2\u00a0 Whisk until complete smooth and free of lumps. \u00c2\u00a0Return the mixture to the saucepan, and place over medium heat.\u00c2\u00a0 Bring the mixture to a boil, whisking constantly, and cook for another 2 minutes.<\/p>\n

Remove the pastry cream to a bowl.\u00c2\u00a0 Place a sheet of plastic wrap directly on top of the pastry cream to prevent a skin from forming.\u00c2\u00a0 Refrigerate until ready to use.<\/p>\n

To prepare the tart…<\/em><\/p>\n

Have the tart shell ready for filling.\u00c2\u00a0 Trim strawberries to about the same height.\u00c2\u00a0 Fill the tart shell with a layer of pastry cream.\u00c2\u00a0 Arrange strawberries in a single layer of the top, placing cut sides down.\u00c2\u00a0 Dust with confectioner\u00e2\u20ac\u2122s sugar and top with a dollop of soft whipped cream.<\/p>\n

\"\"<\/p>\n

\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6
\n\"\"<\/a><\/p>\n

Recipe from Marjorie Taylor, The Cook\u00e2\u20ac\u2122s Atelier<\/a><\/small><\/p>\n","protected":false},"excerpt":{"rendered":"

all photos and recipes in this post by Marjorie Taylor from The Cook’s Atelier We serve a homemade sorbet as a little special treat before the dessert course at The Cook\u00e2\u20ac\u2122s Atelier.\u00c2\u00a0 This blood orange sorbet is a favorite! Blood orange sorbet: From Bouchon, by Thomas Keller Makes about 1 quart 1 1\/2 cups sugar […]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[58],"tags":[],"class_list":["post-12973","post","type-post","status-publish","format-standard","hentry","category-kitchen"],"yoast_head":"\nMarjorie Taylor's orange sorbet + strawberry tartlet with soft cream... - pia jane bijkerk<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/archives.piajanebijkerk.com\/WordPress\/2011\/08\/17\/marjorie-taylors-orange-sorbet-strawberry-tartlet-with-soft-cream\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Marjorie Taylor's orange sorbet + strawberry tartlet with soft cream... - pia jane bijkerk\" \/>\n<meta property=\"og:description\" content=\"all photos and recipes in this post by Marjorie Taylor from The Cook’s Atelier We serve a homemade sorbet as a little special treat before the dessert course at The Cook\u00e2\u20ac\u2122s Atelier.\u00c2\u00a0 This blood orange sorbet is a favorite! Blood orange sorbet: From Bouchon, by Thomas Keller Makes about 1 quart 1 1\/2 cups sugar […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/archives.piajanebijkerk.com\/WordPress\/2011\/08\/17\/marjorie-taylors-orange-sorbet-strawberry-tartlet-with-soft-cream\/\" \/>\n<meta property=\"og:site_name\" content=\"pia jane bijkerk\" \/>\n<meta property=\"article:published_time\" content=\"2011-08-17T06:12:54+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/archives.piajanebijkerk.com\/WordPress\/wp-content\/uploads\/2011\/08\/MarjorieTaylor_menu2011.jpg\" \/>\n<meta name=\"author\" content=\"pia\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"pia\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/archives.piajanebijkerk.com\/WordPress\/2011\/08\/17\/marjorie-taylors-orange-sorbet-strawberry-tartlet-with-soft-cream\/\",\"url\":\"https:\/\/archives.piajanebijkerk.com\/WordPress\/2011\/08\/17\/marjorie-taylors-orange-sorbet-strawberry-tartlet-with-soft-cream\/\",\"name\":\"Marjorie Taylor's orange sorbet + strawberry tartlet with soft cream... - 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Blood orange sorbet: From Bouchon, by Thomas Keller Makes about 1 quart 1 1\/2 cups sugar […]","og_url":"https:\/\/archives.piajanebijkerk.com\/WordPress\/2011\/08\/17\/marjorie-taylors-orange-sorbet-strawberry-tartlet-with-soft-cream\/","og_site_name":"pia jane bijkerk","article_published_time":"2011-08-17T06:12:54+00:00","og_image":[{"url":"http:\/\/archives.piajanebijkerk.com\/WordPress\/wp-content\/uploads\/2011\/08\/MarjorieTaylor_menu2011.jpg","type":"","width":"","height":""}],"author":"pia","twitter_card":"summary_large_image","twitter_misc":{"Written by":"pia","Est. reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/archives.piajanebijkerk.com\/WordPress\/2011\/08\/17\/marjorie-taylors-orange-sorbet-strawberry-tartlet-with-soft-cream\/","url":"https:\/\/archives.piajanebijkerk.com\/WordPress\/2011\/08\/17\/marjorie-taylors-orange-sorbet-strawberry-tartlet-with-soft-cream\/","name":"Marjorie Taylor's orange sorbet + strawberry tartlet with soft cream... - 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