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

 Rustic Rhubarb 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 videos!

 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-Roll Dough™. And for new Ready-to-Roll 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 videos!

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 Peach Tart

Rustic Peach Tart

Rustic Peach Tart

Our favorite peach “pie” is simple, rustic and delicious. With the best summer peaches, a disk of SWEET Ready-to-Roll Dough™, and our no-fuss filling recipe, you’ll bake this tart all summer long.

Happy rolling-- Stephanie

Dough:

1 package Rustic Tart SWEET Ready-to-Roll Dough™ thawed overnight in the refrigerator
For finishing dough (optional):
2 tablespoons heavy cream

1 tablespoon coarse sugar (such as turbinado sugar)

Filling:
2 pounds peaches, unpeeled and pitted, cut into 1-inch slices (about 4-6 peaches, depending on size)
1 teaspoon freshly squeezed lemon juice
1⁄2 cup granulated sugar
1 good pinch of salt
3⁄8 teaspoons of freshly grated nutmeg
3 tablespoons tapioca flour
1 tablespoon butter, cut into small pieces

  1. Prepare crust following thawing and rolling instructions (steps1-5) on the back of the SWEET Ready-to-Roll Dough packaging.

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

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

  4. Add sugar mixture to peaches and combine.

  5. Assemble and bake following steps 6-8 on the back of the SWEET Ready-to-Roll

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

Yeild:6-8 servings


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 9-inch or 10-inch pie

Dough:

1 package Rustic Tart Ready-to-Roll Dough for SWEET pies, tarts and pastries pre- baked in 9-inch or 10-inch pie plate (see our How-to Blind Bake video at rustictart.net), cooled
NOTE: Have ready a folded strip of aluminum foil to wrap around your crimped dough edge, a protective ring, in case the crust is browning too quickly during baking. Simply pull out a piece of aluminum foil (long enough to wrap around the rim of your pie plate), fold in half with the dull side exposed and use if needed.

Filling:

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
1⁄4teaspoon ground cloves
1⁄4teaspoon ground allspice
1⁄8 teaspoon freshly ground black pepper
4 large eggs
1⁄4 cup unsalted butter, melted and cooled

  1. Place oven rack in center of oven and preheat to 450°F.

  2. In a mixing bowl, combine the pumpkin, brown sugar, sugar, salt, nutmeg, cinnamon,

    ginger, cloves, allspice, and pepper.

  3. In a second mixing bowl, whisk the eggs with melted and cooled butter.

  4. Whisk the egg mixture into the pumpkin mixture.

  5. Pour the filling into the pre-baked pie shell and smooth the top with an offset spatula.

  6. Bake the pie for 10 minutes. Reduce heat to 350°F and bake until the filling is firm in

    the middle, 40 to 50 minutes longer.

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

Serve with softly whipped cream sweetened with maple syrup. Leftover pie can be stored in the refrigerator up to 4 days.

Watch our Ready-to-Roll Dough videos at rustictart.net