i've been thinking about baking ever since i recently read the recipe for smittenkitchen's flaky blood orange tart. about hand pies and tarts. about freeform galettes. sugar. maybe it has something to do with the fact we're currently finishing up our last classes ever for culinary school - charcuterie. can i help it if, after a long day of making bratwurst and mousselines, i want something delicate and sweet and beautiful? it's strange. i never thought i would miss pastry.
but, home by myself, i stared into the fridge and realized i had a tub of mascarpone and a pint of cherries rapidly getting softer around the middle.
there are two main workhorse doughs in the pastry arsenal - pate brisee and pate sucree - and i'm a pate brisee girl. the main difference between the two comes down to the incorporation of sugar, or, more accurately, that pate brisee doesn't have any or has the smallest amount. due to this, it's a far more versatile dough often used for both sweet and savory applications. pate sucree, its sweeter cousin, is almost exclusively used for sweet.
but there are other differences. pate sucree is the more forgiving of the two, allowing itself to be baked with fillings and to be rolled and rerolled until you get that perfect crust. pate brisee, aiming for light, flaky layers, cannot be rerolled as you would disrupt the layers in the dough itself.
there are some similarities. both doughs make use of the sablage method (named for the french verb sabler meaning 'to make sandy') where you work the cold chunks of butter into the dry ingredients until it is fully incorporated and resembles damp sand.
2.5 cups all purpose flour
1/4 tsp salt
1 tbsp sugar
1 cup unsalted butter (1 stick). cold and cubed.
1/4 cup ice water (more if needed)
cherry mascarpone filling
1 lb cherries, pitted and halved
1 tbsp lemon juice
1 tbsp water
2 tbsp sugar
pinch of salt
1/4 cup mascarpone
1 tbsp honey
1 egg, beaten
2 tbsp turbinado sugar
in a mixing bowl, whisk together flour, sugar, and salt. on medium speed, slowly add cubed butter until mixture is combined and looks crumbly. slowly pour in ice water until mixture is sticky and forms a ball, pulling away from the sides of the bowl. shape dough into a disc and wrap in plastic wrap. store in refrigerator for 30 minutes.
meanwhile, in a small saucepan, combine cherries, lemon juice, sugar, and salt. cook over medium heat for 5-6 minutes, until mixture combines and is slightly reduced. cool. set aside.
in a small bowl, mix mascarpone and honey.
preheat oven to 400. roll out the dough into a disc approximately 1/8th of an inch thick. in the center, leaving approximately a 1.5 inch edge, spread the mascarpone mixture. spoon cherry mixture on top. fold in the sides of the galette up and over the cherries. wash with beaten egg and sprinkle with turbinado sugar.
bake at 400 for 20-25 minutes, until crust is a dark golden brown.
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