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Simply Sensational Desserts: 140 Classic for the Home Baker from New York's Famous Patisserie and Bistro
by Francois Payard
Broadway Books. 1999, 236 pp.

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Sweet Tart Dough (pate sucree)

1 cup plus 1 tablespoon (122 grams) confectioners' sugar
1 3/4 cups (254 grams) all-purpose flour
Pinch of salt
9 tablespoons (127 grams) unsalted butter, softened
1 large egg
Sift together the confectioners' sugar, flour, and salt into a bowl.
Place the butter in a food processor and process unti lsmooth, about 15 seconds. Scatter the flour mixture over the butter, add the egg, and process just until the dough forms a mass; do not overmix. Turn the dough out onto the couter and divide it in two. Shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours or up to 24 hours. Half of the dough may be well wrapped and frozen for up to 1 month.
Let the dough stand at room temperature for 30 minutes to soften. Lightly butter two 9 1/2-inch fluted tart pans with removable bottoms.
Dust a work surface lightly with flour. Dust one of the discs lightly with flour and, using a floured rolling pin, roll it out into a rough 12-inch circle. Lift the dough often, making sure that the work surface and dough are lightly floured at all times. Roll the dough up onto the rolling pin and gently unroll it over one of the prepared tart pans. Press the dough into the pan and roll the pin over the top of the pan to remove the excess dough. Repeat with the remaining dough and tart pan. Prick the bottom of the tart shells all over with a fork. Chill the tart shells for 20 minutes. (The tart shells can be refrigerated for up to 24 hours.)
To partially bake the tart shells:
Preheat the oven to 325 degrees F. Lightly butter two pieces of aluminum foil large enough to generously line each tart pan. Line the tart shells with the foil, buttered side down, and fill with dried beans, rice, or pie weights.
Bake the tart shells for 15 minutes. Remove the foil and beans and continue baking for 5 minutes, unitl just set; the tart shells should have little or no color. Cool completely on a wire rack.
To prepare the tart shells:
Preheat the oven to 325 degrees F. Lightly butter two pieces of aluminum foil large enough to generously line each tart pan. Line the tart shells with the foil, buttered side down, and fill with dried beans, rice or pie weights.
Bake the tart shells for 15 minutes. Remove the foil and beans and continue baking for 8 to 10 minutes longer, until evenly golden brown. Cool completely on a wire rack.
Yield: Makes two 9 1/2-inch tart shells

Lemon Tart, streamlined version

For the tart
Grated zest and juice of 3 lemons
3 large eggs
1/2 cup plus 1 tblespoon (112 grams) sugar
3 tablespoons (43 grams) unsalted butter, cut into 1/2-inch pieces
One 9 1/2-inch tart shell made from Sweet Tart Dough, prebaked

For the garnish
1 lemon
1/4 cup (60 grams) Apricot Glaze (see below)
Mint leaves

Preheat the oven to 325 degrees F. Fill a medium saucepan one-third full with water and bring to a simmer. Put the zest and lemon juice in a medium bowl and whisk in the eggs. Add the sugar and butter and place the bowl over the simmering water; the water must not touch the bottom of the bowl. Cook, whisking constantly, until the butter is completely melted and the mixture is smooth. Remove the bowl from the pan of hot water and allow the mixture to cool for 15 minutes.

Place the prebaked tart shell on a baking sheet. Pour the filling into the shell and bake the tart for 8 to 10 minutes, or until the center is just set. Cool the tart completely on a wire rack.

Make the garnish:
Using a channel knife, cut 6 lengthwise grooves in the lemon, removing 6 strips of rind. Cut a crosswise slie from the center of the lemon and place it in the ceter of the tart. Slice the remaining lemon halves lengthwise in half and then cut the sections into half-moons. Arrage the slices around the edges of the tart with the cut side out.

If necessary, rewarm the apricot glaze over low heat or in the microwave. Using a pastry brush, lightly brush the top of the tart with the a pricot glaze. Garnish with a few mint leaves.

Yield: makes 6 to 8 servings

Rum-Raisin Almond Tart

For the tart
1/2 cup (90 grams) golden raisins
1/4 cup plus 2 tablespoons (82 grams) dark rum, such as Myers's
1 recipe Sweet Tart Dough
2 cups (420 grams) Almond Cream (see below)
1/4 cup (60 grams) Apricot Glaze (see below)

For the Glaze
3 tablespoons (21 grams) confectioners' sugar

Make the tart:
Place the raisins and 1/4 cup (55 grams) of the rum in an airtight container and let soak for at least 8 hours, or overnight.

Preheat the oven to 350 degrees F. Arrange two baking racks near the center of the oven.

On a lightly floured surface, roll the dough into a rectangle about 10x20 inches, with a thickness of 1/8 inch. Using a 9-inch tart ring as a guide, cut out two 9-inch circles from the dough with a paring knife. Place one circle on a baking sheet and place the other dough circle in the tart ring on another baking sheet.

Drain the raisins and transfer to a medium bowl. Stir in the almond cream. Scrape the mixture onto the dough round inside the metal ring, spreading it into an even layer. Place the plain round on the higher oven rack and the filled tart round on the lower rack. Bake for 15 to 17 minutes, until the plain round is golden brown around the edge. Remove this round to a wire baking rack to cool, and continue to bake the filled tart round for 18 to 20 minutes longer, until the top is golden brown and a toothpick inserted in the center coumes out clean. Place the tart on a wire rack. (Leave the oven on.)

With a pastry brush, brush the remaining 2 tablespoons (27 grams) rum over the top of the warm tart.

If necessary, rewarm the apricot glaze over low heat or in the microwave. Lightly brush the top of the tart with the glaze. Place the plain tart round on top.

Glaze the tart:
Whisk the confectioners' sugar with 1 teaspoon (5 grams) water in a small bowl until smooth. Pour the glaze onto the center of the tart and spread it over the top with the back of a spoon. Place the tart in the oven for 5 minutes, or until the glaze melts and is transparent around the edges but still slightly opaque in the center. Cool the tart on a wire rack. Remove the tart ring before serving.

Yield: 6 servings.

Almond Cream (frangipane)

1 1/4 cups (250 grams) sugar
2 cups (240 grams) slivered almonds
17 tablespoons (2 sticks plus 1 tablespoon) (241 grams) unsalted butter, softened
2 large eggs
1 large egg yolk
1 tablespoons (9 grams) all-purpose flour

Place 1/4 cup (50 grams) of the sugar and almonds in the bowl of a foood processor and process until finely ground, about 1 minute.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and the remaining 1 cup (200 grams) sugar on high speed until well combined, about 1 minute. Add the ground almond mixture and mix on low speed until combined. Add the eggs and egg yolk one at a time, beating well after eaach addition and scraping down the side of the bowl as necessary, then beat on medium-high speed until light and fluffy, about 3 minutes. Mix in the flour unitl just combined. Store in an airtight container in the refrigerator for up to a week, or freeze for up to a month.

Yield: makes about 4 cups.

Apricot Glaze

1/3 cup (95 grams) apricot preserves

Place the preserves in a small heatproof glass measure and microwave on high power for 30 to 45 seconds, until bubbling. Strain the hot preserves through a fine-mesh sieve into a small bowl. Use the glaze warm.