Fresh Tomato Tart

This is beyond delicious, but it’s NOT a dessert! It makes an elegant appetizer, or wonderful lunch or dinner.

1 1/2 cups (7 1/2 ounces)  all-purpose flour
2 teaspoons table salt - divided
10 tbsp. Unsalted butter , cut into 1/2 inch cubes and chilled
6-7 tbsp. Ice water

1 1/2 pounds mixed sliced tomatoes (1/4 inch thick slices
1 shallot, sliced thin
2 tbsp. Olive oil
1 teaspoon minced fresh thyme
1 garlic clove - minced
1/4 teaspoon pepper

2 teaspoons Dijon mustard
3 ounces shredded Gruyerr cheese (3/4 cup)
2 tbsp. Grated Parmesan
1 egg, beaten

1 tbsp. Chopped fresh basil

To make crust:

In food processor, mix flour with 1/2 teaspoon salt.  Add butter all at once and pulse about 10-15 times, until mixture resembles coarse crumbs.  Transfer to large bowl and sprinkle 6 tbsp. water over the flour mixture. Using rubber spatula, stir and press dough until it holds together. Use extra tbsp. water if necessary. Turn out dough onto lightly floured surface, forming 4 inch diameter disc. Wrap well in plastic wrap and refrigerate for 1 hour.
Dough can be made in advance and refrigerated for up to 2 days or frozen for 1 month.

Slice tomatoes 1/4 inch thick, removing chunks of the gelatinous seed structure if possible. Toss tomatoes with 1 teaspoon salt. Transfer tomatoes to colander and let drain in sink for 30 minutes.

In small bowl, mix together thyme, garlic, pepper, 1/2 teaspoon salt, and olive oil.

Adjust oven rack to lower-middle position and heat oven to 375 degrees.
Line a rimmed baking sheet with parchment paper.
Remove dough from refrigerator and Allow it to soften slightly (about 10 minutes) before rolling.

Shake colander well to rid tomatoes of as much moisture as possible. Place tomatoes in bowl, and mix in sliced shallot and the olive oil mixture mixture.

Roll dough into 12 inch circle on lightly floured parchment paper on firm surface. Transfer dough to parchment covered baking sheet.

Spread dough with Dijon mustard to within 1 1/2 inch of the edge. Sprinkle evenly on top of the mustard with the Gruyere.  Shingle tomatoes and shallot evenly over the cheese, trying to let the tomato liquid remain in the bowl.

Carefully grasp 1 edge of dough and fold up about 1 inch over filling.  Repeat around circumference of tart, overlapping dough about every 2 inches, gently pleating and pinching to secure.  Brush folded edge with egg.  Sprinkle Parmesan on top of tomatoes.

Bake until crust is golden brown and tomatoes are bubbling, 45-50 minutes.
Transfer baking sheet to wire rack and allow tart to cool for 10 minutes.  Using metal spatula, loosen tart from parchment and carefully slide tart onto wire rack. Let cool to room temperature. Sprinkle with chopped basil. Slice and serve.

Marty's Chocolate Cream Pie

Chocolate Cream Filling:

2 1/2 Cups half and half

1/3 cup granulated sugar

2 TBSP corn starch

6 large room temperature egg yolks (remove the string that is attached to the yolk)

6 TBSP COLD butter, cut into 6 pieces

7 oz. good quality semi-sweet chocolate chips (finely chopped)

1 tsp. vanilla extract

pinch of cinnamon

1. Bring half-and-half, salt, and about 3 tablespoons sugar to simmer in medium saucepan over medium-high heat, stirring occasionally with wooden spoon to dissolve sugar. Meanwhile, stir together remaining sugar and cornstarch in small bowl. Just as the half-and-half mixture starts to simmer, sprinkle the cornstarch mixture over yolks and whisk until mixture is glossy and sugar has begun to dissolve, about 1 minute. When half-and-half reaches full simmer, drizzle about ½ cup hot half-and-half over yolks, whisking constantly to temper; then whisk all of egg yolk mixture into simmering half-and-half (mixture should thicken in about 30 seconds). Return to simmer, whisking constantly, until a few bubbles burst on the surface and mixture is thickened and glossy, about 15 seconds longer.
2. Off heat, whisk in butter until incorporated; add chocolates and whisk until melted, scraping pan bottom with rubber spatula to fully incorporate. Stir in vanilla and cinnamon, then immediately pour filling into baked and cooled crust. Press plastic wrap directly on surface of filling and refrigerate pie until filling is cold and firm, about 3 hours.

        Top with good whip cream!

Perfect Pie Crust

My son Martin makes this pie crust all the time.  he says it always turns out "perfect".

2 1/2 cups unbleached all-purpose flour
1 tsp. table salt
2 TBSP sugar
12 TBSP cold, unsalted butter (1 1/2 sticks) cut into 1/4 inch slices
1/2 cup chilled solid vegetable shortening, cut into 4 pieces
1/4 cup vodka - chilled
1/4 cup very cold water

Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 or 3 1 second pulses/  Add butter and shortening and process until a homogeneous dough just starts to collect in uneven clumps, about 15 seconds. (Dough will resemble cottage-cheese curds, and there should be no un-coated flour.)  Scrape bowl with rubber spatula and redistribute dough evenly around processor blade.  Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.  Empty mixture into medium bowl.

Sprinkle vodka and water over mixture.  With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.  Divide dough into two even balls and flatten each into a 4 inch disk.  Wrap each in plastic wrap and refrigerate at least 45 minutes or up to two days.

When ready to roll out, you will need to use more flour than usual, due to the dough's more moist and supple nature.
Vodka is essential to the texture of the crust and imparts no alcohol or flavor to the crust.  DO NOT SUBSTITUTE.  It will completely evaporate away, leaving only tender layers of crust.

Whip Cream Pie Toppiing

My mother discovered this recipe in the early 70's.  This topping tastes so much better than plain whipped cream, and it will hold up in the refrigerator for several days. (If the pie lasts that long...)

1 cup whipping cream
4 ounces low-fat cream cheese -- softened
1/2 cup powdered sugar
1 teaspoon vanilla

Mix together cream cheese, sugar and vanilla. In seperate large bowl whip cream until stiff. Gradually mix in the cheese mixture.

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Pecan Pie

1 9 inch pie crust -- unbaked
3 eggs
2 Tbsp. corn syrup, dark
3/4 cup corn syrup, light
3/4 cup Brown sugar
1 pinch salt
1 cup pecans - quartered
1/2 cup pecans - finely chopped
1 cup pecan halves
3 Tbsp. butter, melted
In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie. 2. Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until firm; let cool for one hour before serving.

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Key Lime Pie

Could not be easier, but always terrific!  If you want to be fancy, make your own crust...I have and it is a bit better, but really - it's all about the filling!


1 graham cracker pie crust, 9 inch
4 ounces Key Lime Juice
1 can Eagle Brand Sweetened Condensed Milk
2 egg yolks

8oz. Cream cheese softened

Beat egg yolks in mixing bowl about 30 seconds. Add cream cheese and mix well. Add Eagle  Brand and continue beating about 2 minutes. Add lime juice and mix for another two minutes. Pour mixture into pie crust. Bake at 375 degrees for 15 minutes. Cool thouroughly and top with whip cream.

Easy Cheese Pie

8 ounces cream cheese -- softened
1 can sweetened condensed milk
1/3 cup lemon juice
1 graham cracker pie crust, 9 inch

Beat cheese until fluffy. Add milk and beat well. Then add juice and mix. Pour into pie crust and chill.

You can put a fruit pie filling on top, but I always hated the way they looked and tasted...I think it's better just plain.

Blackberry Cobbler

This comes from my friend Lynn Schrimsher.  When I read the instructions, I thought she was pulling my leg, but I tried it and holy cow, it is just fabulous!  Top with vanilla ice cream and...

8 cups fresh or frozen blackberries
2 tablespoons fresh lemon juice
2 cups unbleached flour
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground mace
1/2 teaspoon vanilla extract
3 cups sugar -- divided
1 cup milk
1/3 cup butter -- softened
2 teaspoons baking powder
1 teaspoon salt -- divided
2 tablespoons cornstarch
1 1/2 cups boiling water

Preheat oven to 350 degrees.

Spread berries in a 9x13 baking dish. Drizzle lemon juice over berries and set aside.

In a medium bowl, combine flour, nutmeg, mace, vanilla, 1 1/2 cups sugar, milk, butter, baking powder and 1 teaspoon salt. Spoon over berries and spread in an even layer.

In a small bowl combine cornstarch, remaining 1 1/2 cups sugar, and 1/2 teaspoon salt. Sprinkle sugar mixture over cobbler. Pour boiling water evenly over top of cobbler.

Bake for 1 hour or until golden brown and shining.

Can be used with other soft fruits.

Banana Split Pie

This recipe comes from my great friend, Christie Freiday.  She makes this for her kids and grand kids all the time.

2 graham cracker pie crust, 9 inch
32 ounces cream cheese, softened
1 container Cool Whip®
powdered sugar, to taste
2 teaspoons vanilla
4 large bananas, sliced
2 cans crushed pineapple, drained
1 cup nuts, chopped

Mix cream cheese and vanilla together. Add enough powdered sugar to sweeten cream cheese, about 1 cup. Then fold in Cool Whip.
Put half of mixture in bottom of pie shell, put bananas and pineapple over it, then cover with remaining mixture. Top with nuts and chill.