Puff Pastry Breakfast Tartes: Rhubard Custard, Pithivier, Apriot Tartelettes, Turnovers

Recipes for Pastry Cream, Almond Cream, Apple Compote, and Rhubarb Custard Filling

Pastry Cream pg. 271
1 qt Milk
4 oz Sugar
4 oz Egg
3 oz Egg Yolk
2.5 oz Corn Starch
4 oz Sugar
2 oz Butter
1 T Vanilla

Almond Cream
3 oz Butter
3 oz Sugar
½ t Lemon Zest
1 Egg
1 Egg Yolk
2 drops Vanilla
3 oz Almond Flour
1 oz Cake Flour

Apple Compote
9 oz Apple, small dices
2.5 oz Butter
4 oz Sugar
2 oz Water

Rhubarb Custard Filling
1 lb Rhubarb
4.5 oz Sugar
2 Eggs
1 T Corntstarch
1 cp Cream
1 t Lemon Zest
1 pinch Salt

Rolling Puff Pastry
-Cut in half, this way it is more manageable and won’t get warm when working with it.

-Roll to ¼” and chill.

-Trace a 10” cake board and an 8” cake ring for top and base of Pithivier.

-You don’t want to roll it too thin, for the larger tarte you need it to be thicker.
-Keep dough in cooler.

Assembly of Pithivier
-Cut 8” base, pipe to fill center with almond cream. You can mound it slightly in the center but not the sides. You don’t want the filling to ooze out while baking.
-Brush edges with egg wash. Use an egg wash with egg yolk and a little salt and sugar. This gives a nice dark finish after baking.

-Put top layer of dough on top, centered. Seal edges and pinch out and excess air bubbles.
-Cut with the cake ring to remove excess dough.

-Using the blunt side of paring knife create fluted edge around edges.
-Chill and brush top with egg wash.

-After chilling use paring knife to cut slits into top layer, creating a fan/pinwheel affect on top.
-Brush with egg wash before baking at 375 degrees for around 17 minutes.

Rhubarb Custard Tarte
-With second half of puff pastry dough, cut another 10” round to fill for the tarte shell.
-Roll over the dough with a docking tool.

-Place the dough on the metal tarte liner and gently press the corners down and cut off the excess dough around the top/sides. Put the dough back in the cooler.

-Slice the cleaned rhubarb into 1” pieces and toss with sugar, zest, and salt.

-Line the bottom of chilled tarte shell with layer of rhubarb pieces.

-In the same bowl, whisk the eggs, cream, and cornstarch together with any remaining sugar.

-Pour the custard on top of the rhubarb, filling the tarte about 2/3 to ¾ of the way up.

-The custard will expand slightly in baking. *Any custard that overflows will cause the pastry shell in that area not to puff/crisp/brown nicely and will not cook fully. It is better to put less custard in and have a nicely browned shell.
-Bake in deck oven at 425 degrees for around 45 minutes. The custard and puff pastry edges will have a nice browned color and the bottom of the tarte will have nice color as well.
-Glaze with hot apricot glaze. The glaze keeps the rhubarb and custard hydrated and makes a nice shine on top.

Apricot Tartelettes
-The excess rolled dough should be cut using a large round or fluted cutter and can be docked and then placed inside the small tarte liners. Press the corners in and cut the excess off the top in the same way as with the larger shell. Make sure the dough is well secured to the sides and is not slipping down. Put these in the cooler as well.
-Once chilled, fill the tartelettes 2/3 full with pastry cream. Arrange quartered slices of apricot on top in a rose like fashion. *If you over fill the tarte with pastry cream it will rise too much in baking causing the apricots to move or fall off the tarte.

-Bake in deck oven at 425 degrees for around 40 minutes. The shell will get a nice golden brown color on the sides and bottom. If the apricot slices have moved, just push them back together before they cool otherwise they will remain fanned out and not look as nice.
-Glaze with hot apricot glaze and let cool. This keeps the fruit hydrated and has a nice shine.

-With other excess dough use the round cutter again to make the turnovers. Roll this dough slightly thinner before cutting.
-Cut discs with the large round cutter and chill in cooler before filling.
-Fill with a small amount of apple compote or cherry pie filling. If too much, it will simply ooze out when closing and baking.

-Brush the edges with egg wash to act as glue when sealing.
-Fold one side onto the other, carefully releasing any air and pushing down on the seam to seal it completely.
-Put back in the cooler to set.
-Before baking, go back with the round cutter and cut the rounded edge once more to ensure a good seal and a clean line.
-Brush tops with egg wash and bake in deck oven at 425 degrees for 20-25 minutes. They should puff up and get a nice golden brown color. If they open when baking they were not sealed well enough.

-Brush with hot apricot glaze.
-Drizzle or brush some warm fondant glaze over the tops.

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