Recipes

All great pies, tarts and pastries begin and end with the dough. 

And then its all about the fillings...


Rustic Rhubarb Tart photographed by Heather Sperling for Tasting Table

Rustic Rhubarb Tart photographed by Heather Sperling for Tasting Table

Rhubarb Rustic Tart

 Rustic Tart’s favorite “It’s finally spring!” recipe is adapted from Anne Dimock’s book Humble Pie: Musings on What Lies Beneath the Crust (Andrews McMeel Publishing, 2005.)

Keep checking back— we’ll be adding more recipes. And for new Ready-to-Roll™ dough fans, view my how-to video!

 Happy rolling—Stephanie

 DOUGH:

1 package Rustic Tart Ready-to-Roll™dough, thawed overnight in refrigerator

All-purpose flour, for dusting

For finishing dough (optional):

2 tablespoons heavy cream

1 tablespoon coarse sugar (such as turbinado sugar)

 FILLING:

1 1/4 cup granulated sugar

1/4 cup all-purpose flour

1/4 teaspoon ground cinnamon

1 Pinch of salt

5 cups rhubarb, ends trimmed, cut crosswise into 1/2-inch pieces (about 1 3/4 pounds)

1 1/2 tablespoon butter, cut into small pieces

      1.    Prepare crust following thawing and rolling instructions (steps 1 through 5) on Ready-to-Roll™dough package.

2.    In a large bowl, combine sugar, flour, cinnamon, and salt; add rhubarb and toss to combine.

3.    Assemble and bake following steps 6 through 8 on Ready-to-Roll™dough package. In step 6, dot filling with butter pieces before folding dough over the filling.

 Yield: 6 to 8 servings.

 Strawberry-Rhubarb Rustic Tart filling variation: Reduce sugar to 1 cup. Increase flour to 1/4 cup plus 1 tablespoon. Add 1 cup hulled, halved or quartered strawberries. Assemble tart as directed.


Rustic Apple Tarts

Rustic Apple Tarts

Rustic Apple Tart

Here’s Rustic Tart’s favorite apple tart recipe developed just for your Ready-to-RollTM dough. And for new Ready-to-RollTM dough fans, view my how-to video at www.rustictart.net!

We like to mix apple varieties in our fillings to balance texture (tender to crisp) and flavor (sweet to tart). Some of our favorite apples are Empire (crisp, sweet and tart), Cortland (tender and sweet), Golden Delicious (holds shape, sweet with hints of tartness), and the traditional pie apple, the spicy and tender Jonathan that blends well with the sweet and crisp apple varieties.

Happy rolling—Stephanie

DOUGH:
1 package Rustic Tart Ready-to-Roll™dough, thawed overnight in refrigerator

For finishing dough (optional):
2 tablespoons heavy cream
1 tablespoon coarse sugar (such as turbinado sugar)

FILLING:
2 pounds apples, peeled, cored, cut into 1-inch slices (4 to 8 apples depending on size)
1 tablespoon freshly squeezed lemon juice
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg
2 tablespoons all-purpose flour
1 tablespoon butter, cut into small pieces

  1. Prepare crust following thawing and rolling instructions (steps 1 through 5) on Ready-to-Roll™dough package.

  2. Toss apple slices with lemon juice in a large bowl.

  3. Combine sugar, salt, cinnamon, nutmeg, and flour in a small bowl.

  4. Add sugar mixture to apples and combine.

  5. Assemble and bake following steps 6 through 8 on Ready-to-Roll™dough

    package.

  6. In step 6, dot filling with butter pieces before folding dough over the filling.

Yield: 6 to 8 servings. 


Rustic Blueberry Tarts

Rustic Blueberry Tarts

Rustic Blueberry Tart

Here’s Rustic Tart’s favorite blueberry tart recipe developed just for your Ready-to-Roll™ dough.

Keep checking back— we’ll be adding more recipes. And for new Ready-to-Roll™ dough fans, view my how-to video!

Happy rolling—Stephanie

DOUGH:
1 package Rustic Tart Ready-to-Roll™dough, thawed overnight in refrigerator

For finishing dough (optional):
2 tablespoons heavy cream
1 tablespoon coarse sugar (such as turbinado sugar)

FILLING:
1/2 cup granulated sugar
1 teaspoon freshly grated lemon peel (or more to taste, up to two teaspoons)

3 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
Pinch salt
5 cups fresh blueberries (or 5 cups frozen, unsweetened blueberries)
1 teaspoon freshly squeezed lemon juice
1 tablespoon butter, cut into small pieces

  1. Prepare crust following thawing and rolling instructions (steps 1 through 5) on Ready-to-Roll™dough package.

  2. Combine sugar with grated lemon peel in a small bowl; rub together with fingertips to release the lemon oil. Add flour, cinnamon and salt to sugar mixture and combine.

  3. Gently toss blueberries with lemon juice in a large bowl; add sugar mixture and combine.

  4. Assemble and bake following steps 6 through 8 on Ready-to-Roll™dough package. In step 6, dot filling with butter pieces before folding dough over the filling.

Yield: 6 to 8 servings. 

 


Rustic Pumpkin Tart

Rustic Pumpkin Tart

Rustic Pumpkin Tart

 

Thanksgiving is steeped in tradition, especially when it comes to pie.

This pumpkin pie recipe has been at our family's Thanksgiving table for over fifty years with adaptations by my mother, Joyce Lock, and a few from me. It's tried and true and never disappoints.

My mother recently shared our secret recipe (with the world!) in her Chronicle Books guest blog post, as the author of the brilliant Foodie Fight, Foodie Fight Rematch, and Wine Wars trivia games. The post also gives a snapshot of our family's Thanksgiving table and traditions.

I hope this pie becomes one of your Thanksgiving traditions--and perhaps you'll add a few rounds of food and wine trivia games to your table, too.

Happy Rolling & Happy Thanksgiving,

Stephanie

 

 

Well worn and loved, my mom still cooks from her mother’s first edition, 1960 copy of Ladies’ Home Journal Cookbook. It’s a book that evolved from a magazine by the same name and known for excellent food writing

Well worn and loved, my mom still cooks from her mother’s first edition, 1960 copy of Ladies’ Home Journal Cookbook. It’s a book that evolved from a magazine by the same name and known for excellent food writing

 

Spicy Rich Pumpkin Pie Adapted from Ladies’ Home Journal Cookbook (Doubleday, 1960)

Makes one 10-inch pie

1 disk of Ready-to-Roll™dough

3 cups pumpkin purée

3/4 cup light or dark brown sugar, firmly packed

1/4 cup sugar

1/2 teaspoon salt

1 teaspoon freshly grated nutmeg

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/8 teaspoon freshly ground black pepper

4 large eggs

1/4 cup unsalted butter, melted and cooled 

Softly whipped cream sweetened with maple syrup for serving

Crust:

Heat oven to 400 degrees F. 

On a lightly floured surface, roll thawed Ready-to-Roll™dough into a 13-inch round. Fit into pie plate. Trim edges and crimp; chill 30 minutes. Using a fork, prick the dough all over. Line dough with a 13-inch circle of parchment paper and fill with pie weights or dried beans; bake until golden, about 20 minutes. Remove paper and weights; let cool.

Filling:

Heat the oven to 450 degrees F. In a mixing bowl, combine the pumpkin, brown sugar, sugar, salt, nutmeg, cinnamon, ginger, cloves, allspice, and pepper. In a second mixing bowl, whisk the eggs with melted and cooled butter. Whisk the egg mixture into the pumpkin mixture.

Pour the filling into the pie shell and smooth the top with an offset spatula if necessary.

Bake the pie for 10 minutes. Reduce heat to 350 degrees F and bake until the filling is firm in the middle, 40 to 50 minutes longer.

Place the pie on a cooling rack and let cool to room temperature.

Serve with whipped cream. 

Leftover pie can be stored in the refrigerator up to 4 days.