Thursday, September 26th, 2013
If, on Monday night, you happened to be walking by East 60th St. in New York –
And if, peeking in a doorway of a tucked-away Mediterranean paradise called Amali, you happened to see –
A beautiful candle-lit room –
Young professionals enjoying each other’s company –
Delicious food and elegant drinks –
An energy and enthusiasm radiating out onto the street –
Pride and joy on each person’s face for being a part of this whole –
…Then you were at the C-CAP Fall Alumni Mixer!
This past Monday night, three-dozen C-CAP graduates from 1994 through 2013, representing four C-CAP locations (New York, Chicago, Philadelphia and Arizona), met and mingled, shared laughs, stories, and advice. There was a raffle. There were nifty C-CAP wristbands (thanks to our amazing donor, Wristbands.net). There was plentiful food and drink served in a gorgeous location (huge thanks to Lindsay Appelman, Chef Junior Borges, and the amazing team at Amali). There were speeches, and laughter, and even singing. But above all, there was pride. Can you see it on these faces?
For more pictures check out our Facebook page here!
The best thing of all? It’s simply the beginning. On Monday night, National College Advisor and Alumni Coordinator Meghan Seradsky announced the formation of the C-CAP Alumni Association. The Association will be led by alumni with the goal of helping them connect through C-CAP events, socialize with each other, educate themselves through professional development and scholarship opportunities, and give back to C-CAP through volunteering, mentoring students, and fundraising events. The first meeting will be held on Monday, October 28th and we encourage all alumni to attend! Raise your voice and shape the future of alumni events!
Can’t wait until the next Alumni event to brush shoulders with C-CAP? Check out these C-CAP events happening around the country this fall!
National Fall Lineup: Coming soon to a C-CAP Location near you…
9/29-10/1 – StarChefs.com International Chefs Congress – C-CAP is the Charity Partner for this NY event and will have a booth. C-CAP Teachers and Alumni over 18 attend for free! (Email firstname.lastname@example.org for more information.)
10/12– Getting Our Just Desserts – Over 20 top women chefs will provide sweet and savory tastings, each paired with one of four featured wines from Orangewood Wines. Mingle with C-CAP alumni, teachers and students as they volunteer their innumerable skills on this Saturday afternoon event at The Art Institute of Phoenix. Tickets are $35 and can be purchased here.
10/19 – County Line Orchard – Over 200 Chicago C-CAPPERS will engage in the ultimate autumnal behavior – apple picking! Students will travel to the orchard in Hobart, Indiana for this fall highlight.
10/28 – C-CAP Alumni Association Meeting – Calling all alumni! Come one, come all, and be a voice for the future of alumni events, continuing education and professional development. Meeting to be held at the Institute of Culinary Education in New York City from 2:00-3:30.
11/11 – A Taste of Fall: The Annual Junior Benefit – C-CAP graduates from top restaurants in NYC will prepare signature dishes for this delectable walk-around tasting event at Ginny’s at Red Rooster. For our young professionals crowd!
11/11 – C-CAP LA Dinner at Monsieur Marcel – A French dinner party to benefit C-CAP? Mais oui! Taste French cheese and wine, shop for holiday gifts, bid for auction prizes, and feast in true French bistro style. C-CAP students will be on hand to serve guests and talk about C-CAP. For more information on how to get tickets, call Gloria Barke at 818.756.1260.
11/12 – Ignite! C-CAP Firing Up Tomorrow’s Chef – Guests will enjoy a walk-around tasting of culinary creations from 12 of Philadelphia’s best chefs, assisted by C-CAP students, while sipping superb wines and craft beer. Buy your tickets here!
Friday, September 20th, 2013
Teenage culinarians + donated ingredients shipped to C-CAP schools + the smell of cookies baking = back to school time at C-CAP! This week we caught up with our New York and Arizona programs as they headed back into the classroom. Check in with them, and then keep reading for a sneak peak of our Fall Mixer Alumni Event!
Getting a Good Buzz: Back to School in Arizona!
Coffee and pastry, anyone? In Arizona, C-CAP teachers know how to start the year off right! On September 7th, 30 C-CAP Arizona teachers gathered at Glendale High School for a “Kick Off” to the new school year. Teachers happily munched on tea sandwiches made by Chef Instructor Shawn Morris and his students. Armando Suarez of Desert Peak Marketing and Niklas Ivarsson of Fetco led the teachers through a coffee tasting using local coffee roaster, Provision Coffee. Provision Coffee founder, Lawrence Jarvey, explained the coffee growing, harvesting and roasting process. The meeting ended sweetly with classic European pastries prepared by Chef Gerald Cretton, owner of Le Napoleon Bakery. Can we get a yum?
Chef Gerald Cretton and Glendale High School students
A Strong Start: Back to School in NY!
September 9th marked the first day of school in New York, and we’re sure it’s going to be a great year! The School of Cooperative Technical Education will start off the year mastering the basics of weights, measures and conversions while planning field trips to a bread facility and a pastry production facility. Meanwhile, phone calls are coming in from juniors and seniors keen to get started with the 2013-2014 Competition season – proving that you just can’t get excited too soon!
The School for International Studies reported that they have over 150 freshmen that indicated that they are interested in culinary arts! We’re looking forward to seeing them grow through our programs in the next four years. And finally, in preparation for StarChefs.com International Chefs Congress, three industrious schools are baking cookies from a recipe by C-CAP Alumna Rachel Lansang-Hidalgo, which will include a ganache made with delectable chocolate generously donated by Guittard. These cookies will be distributed at the StarChefs.com C-CAP booth so be sure to visit us there!
College is also in session for our newer alums and we made sure to check in with our 2013 scholarship winners! Long Island City High School graduate Emily Rojas, who earned a full tuition scholarship to Johnson & Wales University, shared these photos with us of her in her “Dining Room” class!
Emily Rojas, Front of House
Says Emily: I’m doing great – still adjusting to the city and to college life. JWU definitely keeps you on your toes. Chefs and professors help you out a little at first but then you’re on your own! It’s all a learning experience!
On September 23rd, C-CAP will hold its first ever Fall Mixer Alumni Event! C-CAP Alumni 21+ will gather and mingle at Amali Restaurant and Bar in New York where they can connect over complimentary appetizers and wine, and enter a raffle to win a dinner for two at the James Beard House or two tickets to the C-CAP Junior Benefit, A Taste of Fall. Cheers to that!
More to come on exciting C-CAP events across the country…
Friday, September 13th, 2013
In 1999, Rachel Lansang-Hidalgo competed in C-CAP’s New York Cooking Competition for Scholarships and was awarded a full-tuition scholarship to attend the Culinary Institute of America (CIA). But the wheels of Rachel’s culinary fate were turning even before she left high school.
The winter before graduation from Park West High School in Manhattan, Rachel volunteered for C-CAP’s annual fund-raising event. She was fatefully paired with Florian Bellanger, who at the time was the Executive Pastry Chef at Le Bernardin. Recognizing Rachel’s talent and potential, Chef Bellanger took her resume and asked when she would be graduating from the CIA. He called her on the day she graduated from CIA and offered her a job at Le Bernardin to start the following Monday!
Rachel has been hard at work ever since – at Les Salon Bernadin, Le Bernardin’s private event space; as Pastry Sous Chef at Fauchon; as Pastry Sous Chef then Executive Pastry Chef at Aureole (where she was hired by C-CAP Alum Chef Amar Santana); as Executive Pastry Chef at Tabla with Floyd Cardoz. Currently, Rachel is Executive Pastry Chef at Ruby et Violette, a New York City-based online bakery that specializes in handmade, small batch, gourmet chocolate chunk cookies with over 80 succulent and seasonal flavors, delicious brownies and 18 kinds of cookie dough ice cream. To place your order, visit their website!
Rachel and her recipe for Roasted Corn Flan were just featured in this month’s issue of Dessert Professional magazine. Incorporating summer produce but with a hint of autumn flavors, this recipe is perfect for the change of seasons. And note Rachel’s use of C-CAP Product Sponsors Nielsen-Massey’s unique Tahitian Vanilla Extract and Filippo Berio’s distinctive Extra Virgin Olive Oil Cooking Spray. Are you ready to get cooking?
Roasted Corn Flan recipe
Yields: 8 servings
8 oz/227 g granulated sugar
2 oz/57 g water
Bring the sugar and water to a boil in a small saucepan over medium high heat, stirring until sugar has dissolved. Continue to cook, without stirring, brushing down sides with a wet pastry brush to prevent crystals from forming, until syrup is medium amber, about 8 minutes. Pour a thin layer into each of eight 4-oz ramekins, swirling to coat the entire bottom of each. Discard the remaining caramel.
2 ears Jersey sweet corn
16 liq oz/473 ml milk
10 liq oz/296 ml heavy cream
Pinch of salt
14 oz/397 g condensed milk
12 large egg yolks
1. Preheat oven to 350°F. Remove any loose strands of husks from the corn and place onto a baking sheet. Roast in the oven for 45 minutes or until tender. Set aside to cool. Turn the oven temperature to 325°F. Set the prepared ramekins in a roasting pan.
2. Remove the husks from the corn. Using a knife, cut the corn kernels off of the cobs all the way around. Using the back of the knife, scrape the remaining bits of corn off of the cob. Place the corn, milk, heavy cream and salt into a saucepan and bring to a boil; remove from heat and cover for 10 minutes to steep.
3. Meanwhile, bring a pot of water to a boil; remove from heat and set aside. Using a hand blender, blend the corn and milk mixture for a few seconds to chop the corn slightly. Strain through a fine mesh sieve and discard the corn. Whisk together the condensed milk and eggs in a bowl. Whisking, gradually add milk mixture. Pour through a fine mesh sieve into a large liquid measuring cup, and divide among prepared ramekins.
Add enough reserved hot water to roasting pan to come halfway up sides of ramekins. Carefully transfer to oven, and bake until just set, 40-50 minutes. Transfer ramekins to a baking pan to cool. Refrigerate at least 6 hours or overnight.
Grilled Peach-Buttermilk Sorbet:
8 ripe yellow peaches
Filippo Berio Extra Virgin Olive Oil Cooking Spray
17 liq oz/502 ml buttermilk
6 liq oz/177 ml corn syrup
Pinch of sea salt
0.25 oz/7 g Nielsen-Massey Vanilla Tahitian Pure Vanilla Extract
6 liq oz/177 ml simple syrup
1. To grill the peaches, heat grill pan to medium-high. Halve and pit the peaches. Spray the pan liberally with cooking spray. Place the peaches, cut side down, onto the grill pan. Cook until tender, about 3 minutes.
2. Place the grilled peaches into a bowl and cover with plastic wrap to allow the peaches to steam and soften, about 10 minutes. Transfer to a blender or food processor and puree until smooth. Pass the puree through a fine mesh sieve to strain. Cool the peach puree over an ice water bath while stirring. Once the peach puree has cooled, whisk in the remaining ingredients. Freeze in an ice cream machine and store in freezer, covered, until needed.
Blueberry and Grilled Peach Salad:
4 oz/113 g granulated sugar
4 liq oz/118 ml water
1 Nielsen-Massey Tahitian Vanilla Bean, split
1 lemon, zested and juiced
1 orange, zested and juiced
1 pt/473 ml blueberries
2 peaches, grilled (follow instructions from sorbet recipe above)
Combine sugar, water, vanilla bean and zests in a saucepan and heat to a boil, whisking occasionally. Steep for 10 minutes and strain, discarding zest and vanilla bean. Cool over and ice water bath and add juices. Cut up the grilled peaches into bite-size pieces. Combine peaches and blueberries and gently mix with just enough syrup to coat the fruit.
Remove the flans from the refrigerator about 10-15 minutes before serving. To unmold, run a thin knife around edge of each flan, and invert onto a plate. Serve with prepared sorbet and fruit.
Friday, September 6th, 2013
Imagine a bustling, cavernous room teeming with people and delicacies. Throughout the room, talented chefs are demonstrating a skill or product, sharing advice, or inviting guests to taste their delicious creations. In every corner, a culinarian is learning new skills, enjoying a cocktail with a new colleague, and meeting his/her idol. And at each turn is a C-CAP chef, alumnus, teacher or student joining in the festivities. The International Chefs Congress (ICC) is clearly a working congress and with C-CAP representation at the table!
Coming up at Pier 57 in New York from September 29th to October 1st, the ICC is a gathering of the world’s most innovative chefs, pastry chefs, mixologists, and sommeliers coming together to share the latest techniques and culinary concepts. They also share in supporting C-CAP! Members of this Congress include chefs who have hired C-CAP interns, hired alumni, cooked at our benefits, served on Advisory Boards, and mentored our students. (See the full line-up of chefs here.) This year C-CAP was thrilled to be selected as StarChef.com’s charity partner – proceeds from Eat@ICC Pop Up Restaurants and Food Carts will all go directly to support C-CAP. The icing on the cake is that StarChefs.com has generously offered all C-CAP alumni and teachers free passes to the ICC.
Highlights to look out for:
- Eat@ICC Pop Up Restaurants and Eat@ICC Food Carts, whose profits will go directly to benefit C-CAP!
- C-CAP-supporting chefs leading demonstrations, sharing tips in panel discussions, and cooking up delicious meals in the Pop Up Restaurants and Food Carts.
- Alumni and teachers in record numbers due to the extreme generosity of StarChefs.com.
- A C-CAP booth where you can sample delectable cookies from a recipe by C-CAP alumna Rachel Lansang-Hidalgo (whose work was recently featured in Dessert Professional), using ingredients from C-CAP Product Sponsor Guittard Chocolate, produced by C-CAP students, and served up by C-CAP students and alumni!
Let’s give a big shout out to all our friends at StarChefs.com for their support and their constant belief in C-CAP. We can’t wait to go to Congress!
Friday, August 30th, 2013
C-CAP grad Cesar Gutierrez with Chef Jean François Bruel, Executive Chef at Daniel
Long-time C-CAP supporter Chef Daniel Boulud, founder of Dinex Group and the eponymous 3-Michelin-star restaurant Daniel, is known for his esteemed restaurants that exude his impeccable attention to detail, his superlative culinary skills – and the wealth of chefs whose careers he has set in motion.
With chefs like Matteo Bergamini, Michael Anthony, Jonathan Benno and Francois Payard forging their careers under the auspices of Daniel, it’s no surprise that many eager chefs vie to cook in its hallowed kitchens. Among their successful number are our very own C-CAP graduates, hungry to learn and keen to prove their mettle under Chef Boulud’s tutelage.
Just last week, Karla Vargas, C-CAP graduate and CIA student, began her 18-week internship as a prep cook at Daniel. Karla arrives to work an hour early every day to glean as much knowledge as she can from the cooks and chefs around her.
Meanwhile, across town, C-CAP and CIA alum Jennifer Edwards recently accepted a position as a retail specialist at the take-out/eat-in market Épicerie Boulud. Jennifer, who also operates a small online specialty cake business, Sweet Euphoria, sees this position as the perfect training ground to learn flawless service in a casual setting. Jennifer’s time at Épicerie will surely prepare her for her ultimate dream of opening her own brick-and-mortar bakery.
Karla and Jennifer are not the only C-CAP alums to hone their skills at Dinex Group. In fact, did you know? Together, C-CAPPERs have worked in almost every Daniel Boulud restaurant in New York City, including Daniel, DBGB Kitchen & Bar, Café Boulud, Bar Boulud, DB Bistro Moderne, and Épicerie Boulud! Here are just a few illustrious graduates of both C-CAP and Chef Boulud’s fine restaurants:
- Treeven Dove: New England Culinary Institute graduate, Line Cook at Bar Boulud – now, Cook at the Oval Room.
- Cesar Gutierrez:International Culinary Center graduate, Prep Cook at Daniel – now, Sous Chef at Lexington Brass.
- Marc Heller: New England Culinary Institute graduate, Garde Manger at DB Bistro Moderne – now, Sous Chef at Marble Lane.
- Jack Quijada: Classic Cooking Academy (Arizona) graduate, now Cook at DB Bistro Moderne.
- Santo Saitta: Culinary Institute of America graduate, Pastry Cook at Bar Boulud, – now, Pastry Cook at Pier 60.
- Hansel Serra: Institute of Culinary Education graduate – now, Cook at DBGB Kitchen & Bar.
Who will be the next C-CAP/Dinex Group alum? We can’t wait to find out!
Thursday, August 22nd, 2013
“One, two, one, two, I’m a culinarian through and through!”
They came from far and wide: from the scorching heat of Los Angeles to the balmy coasts of Virginia, from the valleys of Arizona to the plains of Chicago. For some, it was their first time on a plane – for others, their first time out of state. They came to heed the call: for Monroe College Culinary Boot Camp!
Last week, students representing six C-CAP locations visited Monroe College in New Rochelle for Boot Camp: a short, intensive, and rigorous course of training over three nights and four days. Our young recruits were put through their culinary and collegiate paces with college-level instruction in all the basics, from plating to professionalism. Working alongside recent C-CAP alumni such as Kencito Vernon, Victor Vives and Carmen Albino gave students the opportunity to ask questions about college, the upcoming competition season and what they can expect to experience as they move into the culinary industry. They blossomed under the tutelage of Chef and Monroe College Dean Frank Costantino. And, of course, there were some fantastic meals!
The fun began at 19.00 hours when students were greeted off the buses by C-CAP alums and Monroe College Resident Leaders Kencito and Victor and shown to their bunks (read: dorm rooms). At 19:30 hours, the recruits were whisked away for KP (read: the culinary lab where none other than Chef Costantino cooked and presented a delicious Sunday dinner). In addition to their classes, the recruits even fell in for a march (read: field trip) to the world-renowned Stone Barns farm, home of Dan Barber’s Blue Hill at Stone Barns restaurant.
For most young culinarians, the best part was working with Chef Costantino. According to one C-CAPPER, “Some people keep their skills secret. Like they are protecting them. Chef was open and honest. It was like he would share any knowledge with us if we wanted to learn it.” Another student noted “Dean Costantino inspired me throughout the short time we worked together.”
When the fun was over and NY Coordinator Alex Olsen met the Monroe bus outside of the C-CAP office, students tumbled out in a flurry of enthusiasm. Just a few hours later they would be on their way back to their homes across the country, but none will soon forget the experience they shared, the skills they learned, and the connections they made. Who knows? Perhaps they’ll be reporting for duty on a college campus again soon!
Thursday, August 15th, 2013
John Marshall graduate Lucila Flores and her senior high school teacher Andi Phillips just returned from a weekend of rest and relaxation at Canyon Ranch Health Resort and Spa in Tucson, Arizona, as part of her winning prize for the 2013 C-CAP Meatless Monday Chili Recipe Contest. Canyon Ranch Corporate Chef Scott Uehlein was part of the team of judges that declared Lucila’s recipe a winner. A visionary in his field, Chef Uehlein is known for his creativity and expertise in the development and preparation of healthy foods: talents he clearly recognized in Lucila. Her first place recipe, Kung Pao Chili, is now the most requested dish served every Monday at the resort.
Lucila’s winning recipe for Kung Pao Chili was inspired by fond memories of eating Kung Pao Chicken at restaurants with her family. Utilizing the Asian influences of that dish, she created a new twist from an old favorite using citrus flavor, sesame oil and chili paste. Lucila’s culinary teacher, Andi Philips, guided her on how to develop a recipe, explaining the varying degrees of spiciness and how to alter her secret ingredients of orange juice and soy sauce to find just the right balance of heat and flavor.
While at Canyon Ranch, Lucila was mentored by Executive Chef Justin Morrow. She had the opportunity to assist him with preparing a nutritious lunch for the guests, tour the kitchen and have just enough time to take her first pastry class.
As for the future of this budding young chef, Lucila is excited to start a certificate program in the fall at the New England Culinary Institute (NECI) in Vermont thanks to the scholarship she obtained through C-CAP. She is thinking about using her Meatless Monday scholarship to continue on at NECI for an Associate’s Degree after completing the certificate program. Lucila’s career goal is to eventually work as an executive chef in a hotel. Maybe Lucila’s recipe will make it into Canyon Ranch’s cookbook, Nourish.
Friday, August 9th, 2013
Sweet potatoes, toasted coconut, chocolate, berries, tofu, and oats: these super ingredients had three C-CAP students soaring above the competition as they vied for scholarships awarded by the American Institute of Cancer Research (AICR). High school culinary students were challenged to create delicious and nutritious desserts using the AICR’s evidence-based guidelines for lowering cancer risk through foods. Encouraged to use whole grains, fruits, nuts, seeds and spices, our heroic culinarians crafted these “super foods” into desserts that possess truly super powers: the ability to protect the human body’s cells and delight the taste buds simultaneously. Sweet!
David Robinson, a student at Princess Anne High School in Hampton Roads, Virginia took home first place for his super food rendition of sweet potato pie, while Shameer Griffin, a student at Randolph High School in Philadelphia, Pennsylvania, came in second place for his use of tofu and berries in a healthy and delicious mousse. In third place with her New York Style No-Bake Cheesecake was Jessica Stansbery from Maricopa High School in Phoenix, Arizona.
It was a delightful day of delicious desserts and scholarship monies awarded, but the fun didn’t end there! In a surprising twist, VA student and first prize winner David Robinson was asked to put his culinary skills to the test when Chef and contest judge Wil Going put him on the line to prep for lunch rush at none other than Chef Geoff’s Restaurant in D.C.! Some might be daunted, but luckily it’s all in a day’s work for a super C-CAPPER like David.
The First Annual AICR/C-CAP Super Foods Dessert Contest is designed to provide people with ideas for healthier food choices that can reduce the risk of cancer, a central mission of AICR. “AICR is proud to play a part in helping tomorrow’s chefs learn the skills they’ll need to create dishes that highlight the variety of tastes, textures – and health benefits – of plant foods,” said AICR’s Senior Vice-President for Programs Deirdre McGinley-Gieser.
This opportunity was equally fruitful for C-CAP. “Many young people today suffer from illnesses resulting from poor nutrition and being unaware about healthy eating. Part of our mission is to educate our C-CAP students on these issues, and provide them with the tools and opportunities to encourage healthy lifestyles and be the ambassadors of this message in their communities. We are proud to partner with AICR in this effort,” said Susan Robbins, C-CAP President.
Who says you can’t have dessert? Just make sure to super food it!
Thursday, August 1st, 2013
What if there was a place where you could go to learn the basics about college life in a fun way? A place where you could meet with current students and alumni, chat with a college professor and learn the college lingo? A place where you and your peers could problem-solve potential college challenges? A place where everybody knows your name? Wait, there is – it’s C-CAP’s College 101!
College 101 is designed to prepare scholarship recipients for what to expect in their first year of college and how to cope with some of the common challenges. This past week, C-CAP’s own Meghan Seradsky and Alex Olsen engaged college-bound scholarship winners from C-CAP’s New York program in discussions and activities promoting positive and assertive behaviors and proactive academic, personal and financial decision-making. In classic C-CAP style, students were treated to an information-packed, fun-filled and light-hearted day that included no less than a “Common College Hiccups” Trivia Challenge, an inspiring talk by Karl Brand (founder of Brand Aromatics), a “Money Matters” interactive budgeting workshop, and a real live college professor (Dr. Krishnendu Ray of NYU’s Food Studies program) giving advice and answering questions. Top it off with a panel of C-CAP alumni sharing their own college and workplace experiences, and you’ve got yourself a pretty edifying day. But don’t take our word for it – here is feedback from a few of this year’s participants:
“Thank you so much for the help you have given me/us. I would not be going to Monroe if I did not get the support I received from C-CAP. THANK YOU!”
“College 101 made me feel more prepared to enter college because it went over possible situations I might encounter that I had never thought about.”
“Thank you so much for the love and support. I will be looking forward to coming and giving my speech [at College 101] next year.”
All College 101 students went home with new C-CAP sweatshirts (see the pictures below!), a gift bag filled with C-CAP goodies, and these wise words:
“Have fun, don’t be afraid of a challenge and know that C-CAP is cheering you on!”
Thursday, July 25th, 2013
What could be better on a summer evening than a succulent, seasonal fruit tart prepared by your very own hands? Not much! This week, we asked C-CAP founder Richard Grausman for a favorite summer recipe, and boy, did he give us a peach! Now you’ll be ready to make the most of summer with Richard’s Peach and Raspberry Tart from his cookbook, French Classics Made Easy. Who’s ready for a trip to the Farmer’s Market?
Note from Richard: This is a lovely and simple fruit tart recipe with a sweet crust. The original French recipe calls for blueberries, but I love the combination of the peaches and raspberries and it makes for a striking presentation. In the photo below, I have prepared a blueberry and a peach tart. Feel free to experiment: which fruits strike your fancy? If you have any problems, send me a photo, and I will send my advice. email@example.com
Peach and Raspberry Tart
Butter, for tart pan
Sweet Tart Pastry (recipe follows)
2 tablespoons cornstarch
2 1/2 lbs. of peaches, peeled and cut into large, 1 inch thick slices
1/2 pint raspberries
2 – 3 tablespoons sugar (optional)
Apricot Jelly Glaze (recipe follows)
file://localhost/Users/chaunceycollins/Desktop/Picture%20clipping.pictClippingSweet Tart Pastry (pâte sucrée)file://localhost/Users/chaunceycollins/Desktop/Picture%20clipping.pictClipping
1 1/3 cup all purpose flour
8 tablespoons (1 stick) cold, unsalted butter, cut into 8 pieces
1 tablespoon sugar
1 1/2 tablespoons cold water
Making the pastry
Food processor method: Place all of the ingredients in the bowl of a food processor fitted with a metal blade and process until the mixture blends together to form a mass, about 20 seconds. If it doesn’t form a mass after 25 seconds, add another teaspoon of water.
Hand method: Place the flour on a work surface, or in a large bowl, and form a well in the center. Add the butter, egg, salt, and 1 tablespoon of the water to the well and mix with a pastry blender. The pastry should have a coarse, granular texture and be moist enough to begin to stick together. If it is too dry, add up to 2 tablespoons more water, 1 teaspoon at a time.
Turn the pastry out onto a lightly floured work surface, dust the pastry lightly with flour and begin the kneading process known as fraisage: With the heel of your hand, push the pastry down and away from you a little at a time and repeat this process three or four times or until the pastry is smooth and does not stick to the work surface. [Note: The processor does such a good job of blending that most cooks do not see the purpose of kneading at this point. However, if not kneaded the pastry will be too fragile and will break either while you are lining the pan or later after baking.]
Lightly dust the pastry with flour and shape it into a flat round, much like a thick hamburger. The pastry can be used immediately unless it is too warm and soft, in which case wrap it in plastic wrap and refrigerate for 10 – 20 minutes.
Making the tart
Preheat the oven to 475 degrees with the oven rack in the lowest position. Lightly butter a 9 1/2 – 10 inch tart pan with a removable bottom. Line the pan with the tart pastry. Prick the bottom of the pastry several times with the point of a sharp knife to prevent it from puffing during baking. Refrigerate or freeze the shell until you are ready to fill and bake it.
Sprinkle the cornstarch over the bottom of the tart shell and fill with the peaches and raspberries. Starting at the outer edge of the tart, overlap the peach slices in concentric circles and place the raspberries in the center. Sprinkle the fruit with 1 to 2 tablespoons of sugar, depending on the sweetness of the fruit.
Bake the tart for 10 minutes. Reduce the temperature to 425 degrees and continue baking until the filling is gently boiling and the rim of the tart is dark brown, an additional 30 – 35 minutes.
Unmold the tart as soon as possible and allow to cool on a wire rack.
To serve: When the tart has cooled, glaze the peaches with hot Apricot Jelly Glaze and the raspberries with hot Currant Jelly Glaze. Slide the tart off the rack and onto a serving plate.
Apricot Jelly Glaze or Currant Jelly Glaze
1 jar (10 ounces) apricot jam or red currant jelly
In a small saucepan, melt the jam or jelly slowly over low heat. If you are making apricot glaze, it is usually strained at this point. Most of the time I find this an unnecessary step since the pastry brush used to apply the glaze picks up the liquefied jam but leaves the heavier fruit in the pan. However, if you need a perfectly smooth jam for glazing a cake, strain it. If necessary, thin the jam with a little water to make it flow more easily through the strainer.
For either glaze, once melted, dip a spoon (or a piece of the fruit for the tart to be glazed) into the hot glaze. If the spoon comes out nicely coated, then it is not necessary to add water. If, on the other hand, the glaze runs off the spoon, increase the heat and boil the jam until it thickens sufficiently to coat. If the coating seems very thick, add enough water to thin it and make sure to boil it and recheck its consistency before using. If not using right away, store in the refrigerator.