Martha Stewart - Baking Handbook

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SLAB PIE MAKES ONE 15-BY-10-INCH PIE This pie can be made with any berry or stone fruit, although we prefer sour cherries, peaches, or blueberries. If you can’t find fresh sour cherries, use two pounds of frozen pitted cherries instead; defrost and drain well before using. (See photograph) All-purpose flour, for dusting Slab Pie Pâte Brisée 2½ pounds (about 6 cups) fresh sour cherries, stemmed and pitted; or 2¼ pounds (about 6 cups) fresh blueberries; or 7 medium peaches (2¾ pounds), cut into ½-inch pieces (about 8 cups) 1¼ cups granulated sugar ¼ cup cornstarch Juice of ½ lemon (about 1 tablespoon) ¼ teaspoon salt 2 tablespoons heavy cream ¼ cup sanding sugar (or granulated sugar) Preheat the oven to 375°F. On a lightly floured surface, roll out the larger piece of dough to an 18-by-13-inch rectangle. Fit into a 15-by-10-inch rimmed baking sheet, pressing into corners (pastry will hang over sides). Chill while assembling the filling. In a large bowl, combine the fruit, granulated sugar, cornstarch, lemon juice, and salt. Stir to combine. Spread mixture over the chilled pie shell. On a lightly floured surface, roll out remaining piece of dough to a 16-by-11-inch rectangle; drape over filling. Fold edge of bottom dough over top dough. Pinch edges to seal. Prick the top dough all over with a fork. Brush the entire surface of the pie with the cream, and sprinkle with the sanding sugar. Bake until the crust is golden brown and the filling is bubbling, 40 to 55 minutes. Transfer to a wire rack, and let the pie cool until it is just warm to the touch, about 45 minutes. Serve warm or at room temperature, cut into 12 pieces. Slab pie is best eaten the same day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.
SLAB PIE HOW-TO 1. The rolled-out pie dough is draped over a rimmed baking sheet. 2. Fruit filling (sour cherries are pictured) is poured into the pan. 3. The top and bottom crusts are joined together and crimped before baking.
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Copyright © 2005 by Martha Stewart
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A LETTER FROM MARTHA GENERAL BAKING
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GENERAL BAKING TIPS Read a recipe a
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GENERAL BAKING EQUIPMENT 1 Kitchen
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11 Bowl scraper This inexpensive pl
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1 Rolling pin Look for a wooden pin
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1 Parchment paper This heat-resista
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GENERAL BAKING TECHNIQUES CHOOSING
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MEASURING FLOUR Employ the dip and
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MEASURING PANS The right size is im
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FOLDING IN BEATEN EGG WHITES To com
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WHIPPING CREAM To whip heavy cream,
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ADDING LEMON TO CARAMEL When making
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GENERAL BAKING TECHNIQUES CHOPPING
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ASSEMBLING A PASTRY BAG 1. To fit a
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Baking Powder Biscuits Buttermilk B
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Top to bottom: Baking Powder Biscui
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Cream Cheese and Chive Biscuits
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Clockwise from bottom left: Date-Br
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Left to right: Chocolate Scones, Cu
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Top to bottom: Pumpkin Bread, Banan
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Irish Soda Bread
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Classic Crumb Cake
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Top to bottom: Brown Sugar Pound Ca
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TIPS Don’t overmix ingredients or
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Simple Baked Goods EQUIPMENT 1 Bund
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Simple Baked Goods TECHNIQUES MAKIN
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CUTTING OUT BISCUITS A lightly flou
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SLASHING SODA BREAD A very sharp pa
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FILLING MUFFIN CUPS Prepared pans a
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BAKING POWDER BISCUITS MAKES 1 DOZE
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BUTTERMILK BISCUITS MAKES 1 DOZEN T
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CREAM CHEESE AND CHIVE BISCUITS MAK
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SPICY CHEESE BISCUITS MAKES 10 Swee
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BLUEBERRY MUFFIN HOW-TO Tossing the
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PLUM COFFEE-CAKE MUFFINS MAKES 10 Y
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DATE-BRAN MUFFINS MAKES 1 DOZEN Be
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CURRANT SCONES MAKES 16 Sanding sug
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OAT AND DRIED APRICOT SCONES MAKES
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CHOCOLATE SCONES MAKES 6 These scon
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FENNEL AND GOLDEN-RAISIN SCONES MAK
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BANANA-NUT BREAD MAKES TWO 9-BY-5-I
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FIG-WALNUT BREAD MAKES TWO 9-BY-5-I
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CORNBREAD MAKES ONE 8-INCH SQUARE S
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CHERRY-STREUSEL COFFEE CAKE MAKES O
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CLASSIC CRUMB CAKE MAKES ONE 13-BY-
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Preheat the oven to 350°F. Butter
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PEAR CHIPS HOW-TO 1. A pear is very
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GLAZED LEMON POUND CAKES MAKES TWO
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BROWN SUGAR POUND CAKES MAKES TWO 8
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MARBLEIZING HOW-TO 1. Spoonfuls of
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Chocolate Shortbread Fingers Cranbe
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Left to right: White Chocolate-Butt
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Black and White Cookies
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Sugar Cookies
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Breton Biscuit
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Savory Caraway-Cheese Crisps
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Clockwise from top left: Pignoli Co
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Torta Sbrisolona
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Top to bottom: Lime-Glazed Cookies
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Top to bottom: Grapefruit Sandwich
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Coconut-Pecan-Caramel Sandwich Cook
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Fudgy Chocolate Brownies
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Shortbread Fingers
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Chocolate Shortbread Fingers
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Left to right: Anise-Almond Biscott
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Left to right: Chocolate Florentine
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formed, place them on a parchment-l
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7 Wooden skewers Skewers are effect
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Cookies TECHNIQUES FORMING DROP COO
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STORING COOKIES Cookies are layered
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SHAPING REFRIGERATOR COOKIE DOUGH 1
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CHOCOLATE CHUNK COOKIES MAKES ABOUT
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WHITE CHOCOLATE-BUTTERSCOTCH COOKIE
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BLACK AND WHITE COOKIES MAKES ABOUT
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GINGERBREAD MEN MAKES ABOUT 2 DOZEN
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SUGAR COOKIES MAKES ABOUT 3 DOZEN Y
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RUGELACH MAKES 4 DOZEN First brough
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BRETON BISCUITS MAKES ABOUT 2 DOZEN
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SEVILLE OLIVE-OIL WAFERS MAKES ABOU
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SAVORY CARAWAY-CHEESE CRISPS MAKES
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GRAHAM CRACKERS MAKES 4 DOZEN The d
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PIGNOLI COOKIE HOW-TO Balls of almo
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NUT CRESCENTS MAKES ABOUT 30 It’s
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GINGERSNAPS MAKES ABOUT 5 DOZEN The
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In the bowl of an electric mixer fi
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ICEBOX BUTTER COOKIES MAKES ABOUT 5
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LIME-GLAZED COOKIES MAKES ABOUT 3 D
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COCONUT-MACADAMIA NUT COOKIES MAKES
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SPICE SANDWICH COOKIES MAKES ABOUT
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MAKES ENOUGH TO FILL 1 DOZEN SANDWI
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minutes. Repeat with the remaining
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GRAPEFRUIT SANDWICH COOKIES MAKES 1
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PEANUT BUTTER SANDWICH COOKIES MAKE
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CHEESECAKE THUMBPRINTS MAKES ABOUT
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COCONUT-PECAN-CARAMEL SANDWICH COOK
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MAKES ENOUGH TO FILL ABOUT 3 DOZEN
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can stack the parchment and dough.)
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FUDGY CHOCOLATE BROWNIE HOW-TO Dust
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to combine. Transfer caramel to a h
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JAM CRUMB BARS MAKES 25 These bars
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SHORTBREAD FINGERS MAKES 22 These a
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WHEATMEAL SHORTBREAD HOW-TO After p
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CRANBERRY-PISTACHIO BISCOTTI MAKES
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ANISE-ALMOND BISCOTTI MAKES ABOUT 4
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CHOCOLATE-HAZELNUT BISCOTTI MAKES A
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PALMIER HOW-TO 1. A large piece of
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CHOCOLATE FLORENTINES MAKES 5 DOZEN
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almond mixture (batter will be pink
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Cakes INTRODUCTION Whether for a bi
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Coconut Cake
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Old-Fashioned Berry Layer Cake
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Devil’s Food Cake with Mint Choco
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Clockwise from top left: Maple-Waln
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Pecan-Apricot Torte
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Ricotta Cheesecake
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Apricot-Cherry Upside-Down Cake
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Blackberry Roulade
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Financiers
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Petits Fours
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Cannelés
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Fruitcake
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Martha’s Birthday Cake
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Mocha-Pistachio Wedding Cake
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Mocha-Pistachio Wedding Cake
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For even baking, always rotate cake
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7 Tart ring This bottomless ring is
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Cakes EQUIPMENT 1 Pastry bag Pastry
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1 Pastry bag 2 Plastic coupler 3 Pa
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TRIMMING LAYERS A long serrated kni
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FILLING THE CAKE After it has been
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PASTRY TIPS Decorating tips come in
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Follow instructions for Yellow Butt
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Using a serrated knife, trim the to
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pans. Invert cakes onto the rack; p
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Divide batter between pans, and smo
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pan occasionally, until sugar is ca
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Divide batter between prepared pans
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APPLE-SPICE LAYER CAKE MAKES ONE 6-
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3 tablespoons sugar 1 teaspoon unsa
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3 large egg yolks 1 cup pure maple
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container in the refrigerator for u
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ONE-BOWL CHOCOLATE CUPCAKES MAKES 2
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WHITE CUPCAKES WITH STRAWBERRY BUTT
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LINZERTORTE MAKES ONE 9-INCH CAKE T
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PECAN-APRICOT TORTE MAKES ONE 9-INC
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NEW YORK-STYLE CHEESECAKE MAKES ONE
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RICOTTA CHEESECAKE MAKES ONE 9-INCH
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guiding it with a spoon and letting
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spatula. Gently fold in remaining e
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eserved mango round in the center o
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towel; carefully lift off pan and p
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towel). Wrap with the towel; refrig
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process cocoa powder and 2 ounces f
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cakes onto rack to cool completely.
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cake tester inserted in the center
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PAVLOVA HOW-TO 1. Spoonfuls of the
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CANNELÉ HOW-TO The batter for thes
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LEMON MADELEINE HOW-TO A pastry bag
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sugar on medium speed until light a
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Using a serrated knife, trim tops o
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MARTHA’S BIRTHDAY CAKE MAKES ONE
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In the heatproof bowl of an electri
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MOCHA-PISTACHIO WEDDING CAKE SERVES
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glass of hot water, and dry it with
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together the egg whites and sugar u
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Classic Apple Pie Fourth of July Bl
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Classic Apple Pie
Page 347 and 348: Gooseberry Pie
Page 349 and 350: Peach, Apricot, and Cherry Pie
Page 351 and 352: Slab Pie
Page 353 and 354: Banana Cream Pie
Page 355 and 356: Rum-Raisin Pie
Page 357 and 358: Rhubarb Tart
Page 359 and 360: Pistachio Tartlets with Crème Fra
Page 361 and 362: Fruit Curd Tartlets
Page 363 and 364: Cherry-Frangipane Galette
Page 365 and 366: Apricot-Blackberry Galette
Page 367 and 368: Tomato Tart
Page 369 and 370: Corn and Shiitake Tart
Page 371 and 372: Dried Peach and Goat Cheese Galette
Page 373 and 374: Plum-Oat Crisp
Page 375 and 376: TIPS When making pie dough, it is e
Page 377 and 378: Pies, Tarts, Cobblers, and Crisps E
Page 379 and 380: Pies, Tarts, Cobblers, and Crisps E
Page 381 and 382: Pies, Tarts, Cobblers, and Crisps T
Page 383 and 384: FITTING PIE DOUGH The pie dough is
Page 385 and 386: TRIMMING TART DOUGH Tart dough is d
Page 387 and 388: BLIND-BAKING SINGLE-CRUST PIES AND
Page 389 and 390: CLASSIC APPLE PIE MAKES ONE DOUBLE-
Page 391 and 392: FOURTH OF JULY BLUEBERRY PIE MAKES
Page 393 and 394: GOOSEBERRY PIE MAKES ONE DOUBLE-CRU
Page 395 and 396: PEACH, APRICOT, AND CHERRY PIE MAKE
Page 397: MAKES ENOUGH FOR ONE 9-INCH PIE We
Page 401 and 402: Whisk a quarter of the hot milk mix
Page 403 and 404: BANANA CREAM PIE HOW-TO A layer of
Page 405 and 406: within ¼ inch of the top of the pa
Page 407 and 408: RUM-RAISIN PIE MAKES ONE 9-INCH SIN
Page 409 and 410: PUMPKIN PIE MAKES ONE 9-INCH SINGLE
Page 411 and 412: PECAN PIE MAKES ONE 9-INCH PIE If y
Page 413 and 414: RHUBARB TART MAKES ONE 9-INCH TART
Page 415: together into a ball. Flatten to fo
Page 418 and 419: PISTACHIO TARTLET HOW-TO Rounds of
Page 420 and 421: itself with the skin side up. Wrap
Page 422 and 423: altogether.) Using a kitchen torch,
Page 424 and 425: Candied Key Lime Slices, and serve
Page 426 and 427: CHERRY GALETTE HOW-TO 1. Puff pastr
Page 428 and 429: TARTE TATIN HOW-TO Apple pieces are
Page 430 and 431: 2 sticks (1 cup) unsalted butter, c
Page 432 and 433: POTATO TARTE TATIN HOW-TO Thinly sl
Page 434 and 435: Raise oven temperature to 450°F. W
Page 436 and 437: (leave about ¼ inch of space betwe
Page 438 and 439: 20 to 25 minutes. Cool slightly on
Page 440 and 441: dough strips on top to form a latti
Page 442 and 443: the cooled tart shell. Arrange peac
Page 444 and 445: PLUM-OAT CRISP SERVES 8 TO 10 This
Page 446 and 447: RASPBERRY-RHUBARB BISCUIT COBBLERS
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Olive-Oil Bread Honey Whole-Wheat B
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Olive-Oil Bread
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Pullman Bread
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Cinnamon-Raisin Bread
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Brioche
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Panettones
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Fougasse
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Bagels
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Parker House Rolls
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Top to bottom: Focaccia and Dried-F
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Ciabatta
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Pissaladière
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Sticky Buns
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Croissants
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Baba au Rhum
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Chocolate Babka
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chance to relax and makes shaping e
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The pans are available in black and
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Yeasted Baked Goods TECHNIQUES WORK
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TESTING FRESH YEAST Fresh yeast, al
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With a lame or a razor blade, make
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Bake, rotating pans halfway through
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Transfer pan to a wire rack to cool
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prepared baking sheet, seam side do
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Make the filling: Combine sugar and
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the other. On a lightly floured sur
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CHALLAH MAKES ONE 18-INCH LOAF Chal
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PANETTONES MAKES 2 LOAVES Our versi
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BAGUETTES MAKES TWO 16-INCH LOAVES
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FOUGASSE MAKES ONE 14-INCH LOAF Thi
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Turn out dough onto a piece of plas
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will comfortably fit without touchi
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PARMESAN-ROSEMARY CRACKERS HOW-TO A
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melted butter over top of each roll
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In a small bowl, whisk together the
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Return dough to a well-floured surf
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ROASTED-TOMATO BREAD MAKES ONE 17-B
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PIZZA MARGHERITA MAKES TWO 12-INCH
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PIZZA SAUCE ENOUGH FOR TWO 12-INCH
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¾ cup warm water (110°F) ½ teasp
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can also be frozen, tightly wrapped
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form the pinwheel shapes, every oth
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CHEESE DANISH HOW-TO 1. The top rig
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APRICOT BOW TIE HOW-TO 1. Two apric
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STICKY BUNS MAKES 1 DOZEN Baking th
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SUGAR BUNS MAKES 20 These sugar-dus
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CROISSANTS MAKES 2 DOZEN If using d
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folded over the butter package, and
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BABA AU RHUM MAKES 1 DOZEN These ca
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KOUIGN AMANS MAKES 18 The kouign am
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CHOCOLATE BABKAS MAKES 3 LOAVES A b
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1⅔ cups confectioners’ sugar 1
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Pastries INTRODUCTION Who hasn’t
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Clockwise from top left: Chocolate
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Lemon-Blueberry Napoleons
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Fruit Turnovers
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Poppy Seed-Parmesan Cheese Straws
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Cherry-Cheese Strudel
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shorter than it is for a convention
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The batter will be smooth and shiny
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faces right, like a book. (This com
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7. The butter package is shaped int
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CREAM PUFFS MAKES 3 DOZEN Once the
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CHOCOLATE ÉCLAIRS MAKES 32 The Fre
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PROFITEROLES MAKES 3 DOZEN The past
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egg white, a little at a time, unti
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emaining pastry strip, pressing gen
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LEMON-BLUEBERRY NAPOLEON HOW-TO 1.
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PITHIVIERS MAKES ONE 9-INCH TART Th
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FRUIT TURNOVERS MAKES 8 Turnovers a
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POPPY SEED-PARMESAN CHEESE STRAWS M
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SFOGLIATELLE MAKES ABOUT 20 These p
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CHERRY-CHEESE STRUDEL MAKES ONE 24-
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STRUDEL HOW-TO 4. Sweetened cream c
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Frostings and Glazes STORAGE TIP If
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thermometer, about 2 minutes. Attac
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BASIC CARAMEL MAKES 1½ CUPS This r
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GRAPEFRUIT CURD MAKES 2 CUPS 8 larg
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about ½ cup of the hot-milk mixtur
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Toppings and Dough SLAB PIE PÂTE B
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CHOCOLATE CURLS MAKES ENOUGH FOR 2
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CAKE BOARDS (SQUARES AND RECTANGLES
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SPATULAS, HEAT-PROOF SILICONE: Sur
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PASTRY FLOUR: The Baker’s Catalog
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800-648-9894 www.lavenderfarm.com E
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A Almond(s) -Anise Biscotti Butterc
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Pear-Spice Bundt loaves Banana-Nut
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Apricot Bow Ties Baba au Rhum Chees
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toppings and dough Candied Walnuts
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ising, tips for yeast for flatbread
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creaming butter and sugar folding b
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tortes Dobos Torte Linzertorte Peca
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Peach, and Apricot Pie Slab Pie Sou
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aking equipment baking tips bars ba
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shortbread Fingers Fingers, Chocola
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Custard, Lemon Cutters, biscuit Cut
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Chocolate Swiss Meringue Lemon Swis
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Linzer Hearts Linzertorte Spelt Cre
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Measuring spoons Meringue, Swiss. S
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Olive(s) Fennel, and Onion Focaccia
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Whole-Wheat Croissants Pastry bags
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Pâte Brisée Slab Pie Pâte Brisé
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Chocolate Napoleon Fruit Turnovers
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Scale, kitchen Scones Chocolate Cur
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tips for leftover, ideas for using
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Apricot-Cherry Pineapple-Mango V Va
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CONVERSION CHART EQUIVALENT IMPERIA
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