SEATTLE — Getting your foot in the door of the working world isn't always easy. That's why a new social enterprise in Seattle called The Pastry Project was started.
Co-founder Heather Hodge tells us more about their food education classes for people facing barriers to training in the industry and also shares a recipe for their Blood Orange Tart.
Recipe: The Pastry Project's Blood Orange Tart
From The Pastry Project.
- Powdered sugar 3 oz
- Butter, room temperature 4.5 oz-Eggs 1 each
- Vanilla extract 1 tsp
- All purpose ﬂour 7 oz
- Cornstarch 1.5 oz
- Kosher salt .5 tsp
- Measure ingredients.
- In the bowl of a standing mixer, combine powdered sugar and butter. Mix on medium until light and ﬂuﬀy.
- Scrape down the bowl and add the egg and vanilla extract. Mix again until light and ﬂuﬀy.
- In a separate bowl, whisk ﬂour, cornstarch, and kosher salt.
- Scrape down the mixture in the bowl of the standing mixer and add in the ﬂour mixture. Mix on low until combined.
- Ensure the dough is mixed thoroughly, form into a disc, then wrap in plastic wrap.
- Chill dough for 1 hour.
- When dough is ﬁrm and you’re ready to shape into molds, turn on oven to 350.
- Roll your dough out to ⅛”. Cut your dough into circles that will allow for approximately ½” overhang. Press dough into mold and use the back of a knife to trim oﬀ any excess dough.
- Place unbaked tart shells onto sheet pan and refrigerate for at least 15 minutes before baking.
- Use parchment, cheesecloth, or a coﬀee ﬁlter to line unbaked tart shells. Fill to rim with dry beans.
- Blind bake until crust is lightly golden brown, approximately 15-20 minutes.
BLOOD ORANGE FILLING
- Sugar 6 oz
- Cornstarch 1 oz
- Eggs, whole 1 each
- Egg yolks (save whites for meringue) 3 each
- Blood orange zest 3 oranges
- Blood orange juice 5 oz (approx 3 oranges)
- Lemon juice 2 oz
- Butter, cubed and cold 5 oz
- Salt pinch
- Measure ingredients and zest and juice citrus.
- In a bowl, whisk sugar and cornstarch together until evenly combined.
- Add eggs to sugar and cornstarch mixture and whisk again until evenly combined. Transfer ingredients to sauce pot and add zest, orange juice, and lemon juice.
- Cook mixture over medium heat - whisking constantly! If you leave this on the stove without stirring, it will burn.
- The moment the mixture comes to a boil, remove from heat and whisk vigorously as it thickens.
- Add butter, one pat at a time, until all butter is added, whisking constantly.
- Pour into baked, cooled tart shells. Cover with plastic wrap and refrigerate until meringue is ready.
- Sugar Double the egg white weight
- Egg whites 3 egg whites
- Kosher salt pinch
- Measure ingredients.
- Bring a pot half ﬁlled with water to a boil.
- Add egg whites, sugar, and salt to a standing mixer bowl. Using the boiling water as a double boiler, whisk egg mixture continuously until the mixture reaches 160 degrees F.
- Put bowl on kitchenaid and mix on speed 10. Allow meringue to become light and ﬂuﬀy and continue mixing until meringue has cooled down but is still slightly warm to the touch.
- Using a knife or spatula, gently top each tart with a ﬂuﬀy cloud of meringue. This is your opportunity to make the tarts looks as rustic or ﬁnished as you desire.
- Before serving, lightly toast the meringue with a kitchen torch.