Meyer Lemon Pielets with Brown Butter Press-In Cookie Crust

I have my own Meyer lemon tree but I did have to purchase the lemons for this special treat- this year anyway. My tree is very sparse at the moment- and not that happy. 😦 Hopefully it will have many lemons sometime in the future! Anyway, I love individual desserts. These were silky, creamy and delicious.

This recipe was adapted from The Book on Pie: Everything You Need to Know to Bake Perfect Pies by Erin Jeanne McDowell. Such a beautiful and informational book. The lemon zest and juice can be replaced with Key lime zest and juice for a lime version. Alternate press-in cookie crust variations are included below as well. Very nice.

Yield: 12 mini pies

For the Brown Butter Press-In Cookie Crust:

• 113g / 4 oz / 8 T unsalted butter, at room temperature
• 50 g / 1/4 cup / 4 T granulated sugar
• 21 g / 1 large egg yolk
• 5 g / 1 tsp vanilla extract
• 210 g / 1 3/4 cups all-purpose flour
• 2 g / 1/2 tsp fine sea salt
• 15 g / 1 T water

For the Pielets:

• 1 recipe Brown Butter Press-In Cookie Crust (ingredients above)
• 99g / 1/2 cup granulated sugar
• grated zest of 1 Meyer lemon
• 288g / 1 1/4 cups heavy cream
• 60g / 1/4 cup freshly squeezed Meyer lemon juice
• 2g / 1/2 tsp pure vanilla extract
• 1g / 1/4 tsp fine sea salt
• lightly sweetened freshly whipped cream, for serving, optional
• Meyer lemon zest, for garnish, optional

To Make the Crusts:

1. Melt the butter in a medium saucepan over medium heat.
2. Reduce the heat to low and cook, stirring occasionally, until the butter begins to simmer and foam, the milk solids turn brown, and the butter smells toasty, about 10 minutes.
3. Cool the butter to room temperature before proceeding with the recipe.
4. In the bowl of a stand mixer with the paddle attachment, combine the cooled brown butter and sugar on medium-low speed until smooth, 2 to 3 minutes.
5. Add the egg yolk and vanilla and mix on medium speed to combine. Scrape the bowl well.
6. Add the flour and salt and mix on low-speed until fully incorporated, 45 seconds to 1 minute.
7. Add the water and mix just until the dough is smooth, about 1 minute more.
8. Preheat the oven to 350°F/175°C with a rack in the center.
9. Grease the cavities of a muffin pan with nonstick spray.
10. Divide the dough into 12 even rations in each cavity. (I used cookie scoops of various sizes.)
11. Use your fingers to press the dough evenly over the bottom and up the sides of each cavity.
12. Use a small fork or tip of a paring knife to dock the dough all over.
13. Chill in the refrigerator for 15 to 20 minutes.
14. Bake the crusts until they are lightly golden at the edges and appear set all over, 14 to 18 minutes. If the dough puffs up during baking, prick it with a fork when you remove the crusts from the oven so it lies flat again.
15. Cool crusts completely. Then, use an offset spatula to gently unfold the cooled crusts onto a baking sheet. They should release easily. (I found that rotating them helped release them from the pan- the top edges of my crusts did crumble a bit though- still delicious.)

To Make the Filling and Serve:

1. In a small pot, rub the sugar and the lemon zest together to combine.
2. Add the cream and heat over medium-low heat, whisking, to dissolve the sugar. Do NOT let the cream come to a boil.
3. Transfer the mixture to a large container with a pour spout and whisk in the lime juice, vanilla, and salt.
4. Carefully pour the custard into the cooled crusts, filling each one just over 3/4 full.
5. Cover loosely with plastic wrap and refrigerate until the filling is set, at least 2 hours (or up to 24 hours). Keep refrigerated until ready to serve.
6. Top with lightly sweetened whipped cream and garnish with additional zest, if desired, and serve.

Notes:

• The pielets can be made up to 24 hours ahead and kept refrigerated in an airtight container.
• Any leftover filling can be chilled in a ramekin for a baker’s treat. 🙂

Alternate Press-In Crusts:

To Make an Oatmeal Press-In Cookie Crust: Replace the brown butter with room temperature butter. Replace the granulated sugar with 53 g / 1/4 cup packed light brown sugar. Replace 30 g / 1/4 cup of the flour with 74 g / 3/4 cup rolled oats.

To Make a Coconut Press-In Cookie Crust: Replace the brown butter with room temperature butter. Replace the granulated sugar with 53 g / 1/4 cup packed light brown sugar. Add 50 g / 2/3 cup toasted unsweetened shredded coconut with the flour.

Nectarine & Blueberry Tart

I especially loved this beautiful tart because in addition to being delicious, it is made with a flaky and buttery press-in crust and a cheesecake-like no-bake filling. Nice shortcuts! I topped it with my favorite summer fruit- white nectarines. The original recipe uses peaches which would also be fabulous.

This recipe was adapted from Martha Stewart Living. The chilled temperature and brightness from lemon zest made it very refreshing.

Yield: One 9 or 10-inch tart, about 8 to 10 servings

• 1 stick plus 3 tablespoons unsalted butter, room temperature
• 1/3 cup confectioners’ sugar
• 1 2/3 cups unbleached all-purpose flour
• 3/4 teaspoon kosher salt, divided
• 6 ounces cream cheese, room temperature
• 1 teaspoon grated lemon zest (from about 1/2 of a large lemon), plus 2 tablespoons fresh juice, divided
• 1/2 cup granulated sugar
• 2/3 cup heavy cream
• 2 1/2 to 3 peaches or nectarines (1 pound)
• 1 cup fresh blueberries
• mint leaves, for serving, optional

1. Preheat oven to 375°F, preferably on convection.
2. Beat butter with confectioners’ sugar on medium speed until pale and fluffy, about 3 minutes.
3. Reduce speed to medium-low; add flour and 1/2 teaspoon salt and beat until just combined and crumbly (do not overmix).
4. Press evenly into bottom and up sides of a 9-inch square tart pan or a 9- or 10-inch round tart pan, with a removable bottom.
5. Dock bottom at 1-inch intervals with the tines of a fork. Freeze 15 minutes.
6. Place on rimmed baking sheet or pizza tin, and bake until golden brown and set, 23 to 33 minutes. Let cool completely. (Crust can be kept at room temperature, wrapped in plastic, for up to 3 days.)
7. Beat together cream cheese, lemon zest, 1 tablespoon juice, and 1/4 cup granulated sugar on medium-high speed until creamy.
8. With mixer running, slowly add cream and beat until light and fluffy, 1 to 2 minutes. (You should have about 2 cups.)
9. Spread mixture into crust; refrigerate 1 to 2 hours.
10. Meanwhile, using a vegetable peeler, peel peaches/nectarines, if desired; cut into 1/2-inch-thick wedges. (I left the peels intact.)
11. Transfer to a bowl and stir in berries and remaining 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 1/4 teaspoon salt.
12. Just before serving, spoon macerated fruit over tart and drizzle some of juice from bowl over it. (I used all of the juice!)
13. Sprinkle with mint, if desired, and serve.

Single-Crust Damson Plum & Apple Pie

I “had” to make this wonderful weeknight pie with the Damson plums I received in my CSA share. 🙂 Apparently, they are too tart to be eaten raw and must be cooked. Lucky for me, I received over two pounds of them and was able to enjoy them in two different desserts!

The combination of tart fruit with a sweet cookie-like crust in this pie was absolutely delicious. Blending plums with apples was a wonderful bridge from summer to fall as well.

This recipe was adapted from The Guardian, contributed by Nigel Slater, via Smitten Kitchen. The original recipe used prune plums. It was almost a cobbler with its crumbly lid and oozing filling. Amazing.

I’m sharing my pie at Angie’s Fiesta Friday #138 this week, co-hosted by my friends Mollie @The Frugal Hausfrau and Johanne @French Gardener Dishes. Enjoy!

For the Pastry Lid:

• 7 tablespoons (100 grams) unsalted butter, at room temperature
• 1/2 cup (100 grams) granulated sugar
• 1/2 teaspoon finely grated orange zest (I used the zest from about 1/2 a naval orange.)
• 1 large egg, lightly beaten
• 1 cup plus 6 1/2 tablespoons (175 grams) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon coarse or flaky salt
• milk or heavy cream, for brushing crust
• turbinado or granulated sugar, for sprinkling crust
• softly whipped, lightly sweetened cream, or vanilla ice cream, for serving, optional (unnecessary!)

For the Filling:

• 1 pound ripe Damson plums or Italian prune plums, pitted and quartered
• 1 pound apples, peeled, cored and cut into smaller chunks (I used Pink Lady apples.)
• 2 tablespoons granulated sugar
• 1/8 teaspoon ground cinnamon
• squeeze or two of fresh orange juice

1. Make the pastry lid: In a stand mixer, cream the butter, sugar and orange zest until light and fluffy.
2. Mix in the lightly beaten egg and scrape down sides.
3. Slowly add the flour, baking powder and salt and beat until combined.
4. Scrape dough into a piece of waxed paper or plastic wrap, and stick in the freezer for 10 to 20 minutes, or until firmed up.
5. Assemble the pie: Preheat oven to 350°F (180°C or gas mark 4).
6. Butter a pie dish. (I used cooking oil spray.)
7. Add the fruit and sprinkle it with the sugar, cinnamon and orange juice. Gently toss the ingredients together once or twice. 
8. Roll out the firmed-up lid dough between sheets of plastic wrap or on a very well floured counter.
9. Gently lift it onto the pie and fold the edges underneath to fit the dish. Crimp the edges, as desired. (Note: The crust may tear- all the better to let juice erupt through.)
10. Cut 4 vents in the top to allow steam to release and additional juice to bubble through.
11. Brush the crust with milk or cream, sprinkle with sugar. 
12. Bake for 35 to 40 minutes, until lightly golden on top, covering the edges after the first 15 minutes of baking to prevent over-browning.
13. Scoop onto dishes and serve plain or with whipped cream or ice cream, as desired. (I thought it was perfect on its own!)

One Year Ago:

• Selma’s Plum & Cinnamon Cake
• Mini Pear & Blueberry Upside-Down Cakes

Two Years Ago:

• Fourth of July Blueberry Pie
• Blueberry Buckle

Three Years Ago:

• White Peach & Raspberry Cobbler with Butter Biscuits
• Blackberry Crumb Cake

Vanilla Bean Milk Tart with Brown Sugar Crust

The cover of the Martha Stewart Living Thanksgiving issue displays an assortment of pies. I decided I needed to make a pie before Thanksgiving- because I am not planning to make six different types on Thanksgiving and I don’t want to limit myself!! My husband and daughter selected the same pie to try first… milk pie.

This pie is really a tart. The crust is cookie-like and delicious. The filling is reminiscent of rice pudding, in a vanilla bean, custardy sort of way. Delicious!! This recipe was adapted from Martha Stewart Living.

For the Crust:

• 2 tablespoons packed dark-brown sugar
• 1 1/4 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon coarse salt
• 1 stick cold unsalted butter, cut into small pieces
• 1 large egg yolk, lightly beaten
• 2 tablespoons ice water

For the Filling:

• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/2 vanilla bean, split and seeds scraped
• 1 large egg
• 1/2 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 tablespoon cornstarch
• 1/2 teaspoon coarse salt
• 2 tablespoons cold unsalted butter, cut into small pieces
• Ground cinnamon, for sprinkling

1. Make the Crust: In a food processor, pulse brown sugar and 1/4 cup flour to combine. Add salt and remaining 1 cup flour; pulse to combine. Add butter and pulse just until mixture forms pea-size clumps. Add egg yolk and ice water and pulse just until mixture starts to come together. Turn out dough onto a piece of plastic wrap and bring together in plastic to form a disk. Wrap and refrigerate until firm but still pliable, about 30 minutes.
2. On a lightly floured surface, roll out dough to a 13-inch round. Press into bottom and up sides of a 9- or 10-inch fluted tart pan with a removable bottom. Trim edges flush with rim. Refrigerate until firm, about 45 minutes. (I put it in the freezer for 30 minutes.)
3. Preheat oven to 375 degrees. Place tart pan on a parchment-lined cookie sheet. Line dough with double parchment; fill with dried beans or pie weights. Bake 25 minutes, then remove parchment and beans. Bake until crust is golden and set throughout, about 10 minutes more. Let cool completely on a wire rack.
4. Make the Filling: In a medium saucepan, heat milk and cream with vanilla pod and seeds until almost boiling.
5. Meanwhile, in a bowl, whisk together egg and granulated sugar until combined and thick, about 4-5 minutes, then whisk in flour, cornstarch, and salt.
6. Reduce heat of the milk and cream to medium, then slowly whisk egg mixture into cream mixture. Continue whisking until bubbles appear in center of pan, about 3 minutes.
7. Remove from heat and stir in butter until melted. Pass through a fine sieve into a bowl; discard solids. Pour filling into cooled crust. Sprinkle with cinnamon and refrigerate at least 3 hours and up to overnight. Cut into wedges to serve.

One Year Ago:

• Chocolate Chip & Walnut Blondies

Two Years Ago:

• Back to School Blondies