Page 45 - 캐나다 익스프레스 - 밴쿠버 라이프

WWW.VANLIFE.CA HOLIDAY BAKING December 24. 2021 15

미니 크렌베리 With your mixer, cream
버터 타르트 together butter, sugar and
salt. Continue to mix until
Recipe by: Rebecca Rancier, lightened in colour.
pastry chef of The Lazy Add in egg and vanilla,
Gourmet scrape down the sides of the
24 2-inch frozen tart shells bowl with a spatula. Mix
1/2 cup (125 mL) unsalted together until egg has been
butter incorporated and batter is
1/4 cup (60 mL) brown sugar smooth. Add in corn syrup
1/4 tsp (1 mL) salt and continue to mix batter
1/2 cup (125 mL) golden until smooth.
corn syrup Place about 3 Craisins into
1 egg the bottom of each tart shell.
1/2 tsp (2.5 mL) vanilla Fill tart shell with batter,
1 cup (250 mL) Craisins making sure batter pours
1/2 cup (125 mL) cranberries, around Craisins so there are
fresh or frozen no air pockets. Only fill to
1/2 cup (125 mL) powdered top edge of tart shell.
미니 크렌베리 버터 타르트/ 레이지 가멧, 레베카 렌시어 패스트리 셰프
sugar (optional) Top with
2-3 cranberries, depending
▶ Preheat oven to 325 F. on size of berries.
plastic wrap and refrigerate If possible, get sweet tart Return tart shells to oven
until firm (about 30-60 minutes). shells, but these can be made and bake for roughly 7
Assembly with unsweetened as well. minutes. You want the filling
1 egg, slightly beaten
1 tbsp demerara/coarse Lay frozen tart shells out to be almost set — not liquid
sugar (optional) on a baking sheet, place in anymore, but a little jiggle is
Stir walnuts and orange preheated oven. Bake until good. Remove from oven and
zest into cranberry mixture. they are golden brown in sit to the side to cool.
Let sit while rolling out galette colour, roughly 10 minutes. When ready to serve, dust
dough. Remove tart shells from oven the tops with powdered
Remove galette dough and set to the side to cool sugar. Enjoy!
from refrigerator and place down. Yield: 24 tarts.
on a lightly floured work
surface. Sprinkle flour on top of
the dough. Roll the pastry
into a 12-inch (30cm) circle
about 1/8 inch thick. Transfer
크렌베리 애플 월넛 갈레트 / 엣지 케터링 엘리사 다운스 패스트리 셰프
galette dough to a parchment-
lined baking sheet.
크렌베리 애플 Galette Dough Spread the filling on top of
월넛 갈레트 1 1/4 cups (175 g) the pastry, leaving about a
all-purpose flour 2-inch (5 cm) border. Brush
Recipe by: Chef Alysa Downs, 1/2 tsp (2 g) salt, fine lightly beaten egg around the
pastry chef of Edge Catering 1 tbsp (15 g) granulated white border. Gently fold the edges
Cranberry Filling sugar of the pastry up and over the
¾ cup (80 g) walnuts 1/2 cup (113 g) cold unsalted filling, pleating as necessary.
2 cups (220 g) cranberries, butter, cut into 1-inch cubes Press gently to adhere.
fresh or frozen 3-4 tbsp (45-60 mL) Refrigerate for at least 30
1/2 small granny smith apple ice cold water minutes
1/3 cup (65 g) granulated (or freeze to be baked later).
white sugar ▶ Chef’s note: This recipe can Preheat oven to 400 F
1/3 cup (70 g) firmly be made with a pre-made pie (200C). Brush edges of galette
packed light brown sugar dough if you’re short on time. with beaten egg and sprinkle 피노누아 페퍼민트 모카샷
1 tbsp orange zest, finely grated In a food processor, pulse coarse sugar on top
flour, salt, and sugar until (optional). Bake for about 피노누아 Dollop of whipped
▶ Preheat oven to 350 F combined (about 6-8 pulses). 25-30 minutes or until crust is 페퍼민트 모카 cream, optional
(180 C) and toast walnuts for Add the cold butter cubes golden brown and cranberries
about 5 minutes or until and process until the mixture are soft and bubbling. 4 oz (115 mL) pinot noir such ▶ Pre-warm small insulated
lightly browned and fragrant. looks like coarse breadcrumbs Remove from oven and as Kim Crawford Pinot Noir “shot” cups. In a saucepan,
Remove from oven, let cool (about 15 seconds). cool on a wire rack. Serve or Inniskillin Pinot Noir combine baking cocoa with
and then coarsely chop. Set aside. Sprinkle about 3 tablespoons of with whipped cream or 3 tbsp (45 mL) powdered hot coffee to make into a rich
Cut cranberries into halves, ice water over the vanilla ice cream. Leftovers baking cocoa or sweet syrup. Add Crème de Cacao,
combine in a large bowl with pastry and process just until c a n b e k e p t a t r o o m ground chocolate Crème de Menthe and Pinot
white and brown sugars. Peel the pastry holds together temperature for 24 hours 3 oz (85 mL) hot coffee Noir and stir until ingredients
a n d d i c e a p p l e i n to when pinched. Add a little or refrigerated for 3-4 days. 3/4 oz (20 mL) Crème de are hot. Pour into prewarmed
approximately ½-inch (1 cm) more water, if needed. Turn Refresh leftover galette in a 350 Cacao, brown or white cups in 2-3 oz servings. Garnish
cubes, the pastry out onto a floured F (175 C) 3/4 oz (20 mL) Crème with a small
add to cranberries. Cover and work surface. Form the oven for 5-10 minutes or until de Menthe dollop of whipped cream.
let sit at room temperature, dough into a large round, crust is crispy again.
stirring every 15 minutes. about ½ inch thick. Wrap in Serves 4-6. [email protected]

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