Cuisinart BRK 200 Instruction and Recipe Booklet - Page 18

Nutritional information per serving: Calories 47 (10% from fat) • carb. 9g • pro. 1g • fat 1g • sat. fat 0g • chol. 18mg • sod. 50mg • calc. 4mg • fiber 0g Fresh Berry Tart Use one, or a mix of all four berries, for this delicious summer treat. Makes one 9-inch tart, 8-12 servings ½ recipe Pâte Sucrée 4 ounces bitter/semisweet chocolate, chopped 4 ounces cream cheese, room temperature, cut into 4 pieces 1⁄3 cup + 1 tablespoon granulated sugar 1 pinch table salt 8 ounces mascarpone, room temperature 1 teaspoon vanilla paste or ½ vanilla bean, scraped 1 cup heavy cream 3-4 cups mixed berries (raspberries, strawberries, blueberries, blackberries) Preheat Cuisinart™ Brick Oven to 350°F on the bake setting fitted with the baking stone on a rack in position A. Preheat stone for at least 30 minutes. Roll out the sucrée dough into a 10-inch disc. Fit into an un-greased tart ring. Chill for about 20 minutes. Using a fork, prick the dough evenly all over but make sure not to go entirely through the dough. Line the shell with parchment and weigh down with dried beans or rice. Bake at 350°F for about 15 to 20 minutes, or until the dough is dry underneath the parchment. Remove the beans/rice and parchment, and bake the tart shell for an additional 5 to 10 minutes, or until the shell is nicely browned. Remove from oven, cool and reserve. In a heatproof bowl over a pot of simmering water, melt the chocolate. Pour into reserved tart shell and smooth with a rubber spatula. Chill tart shell in freezer for about 5 minutes, or until hardened. Reserve. Cream the cream cheese, sugar and salt with a Cuisinart® Hand Mixer until light and fluffy, about 30 seconds. Add the mascarpone and beat until combined. If the mixture is lumpy, beat on high until it is smoothed out. Add the vanilla and mix to combine. Add the heavy cream 1⁄3 cup at a time, mixing well between additions. Pour the mascarpone mixture into the prepared shell. Smooth the top, making a small dome in the center, using a small offset spatula. Arrange berries in any desired fashion. Nutritional information per serving: Calories 330 (63% from fat) • carb. 27g • pro. 5g • fat 24g • sat. fat 13g • chol. 78mg • sod. 151 mg • calc. 65mg • fiber 3g Pâte Brisée This versatile dough can be used for sweet or savory treats. Makes two single crust 9-inch tart/pie, or one double-crust pie 2 cups unbleached, all-purpose flour 1 teaspoon table salt ½ pound unsalted butter, cold and cubed 4 tablespoons ice water Place flour and salt in a Cuisinart® Food Processor fitted with the chopping blade. Process for 10 seconds. Add butter to work bowl and pulse until the mixture resembles coarse crumbs. Pour in water, 1 tablespoon at a time, and pulse until a dough is just forms. Form dough into 2 flat discs; wrap in plastic and refrigerate until ready to use. Nutritional information per serving: Calories 39 (6% from fat) • carb. 8g • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg • sod. 98mg • calc. 2mg • fiber 0g *For a sweet Pâte Brisée, follow the same recipe as above except add ¼ cup of granulated sugar to the dry ingredients in the work bowl. Nutritional information per serving: Calories 47 (5% from fat) • carb. 10g • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg • sod. 98mg • calc. 2mg • fiber 0g Classic Apple Pie Makes one 10-inch deep-dish pie, 8-12 servings 1 recipe sweet brisée dough 5 large apples (Golden Delicious, Ginger Gold, or other similar apples), peeled, cored, halved and very thinly sliced 18