Prep. time: 30 minutes
Resting time: 1 hour
Cooking time:: 45 + 15 minutes
Waiting time: 30 minutes
Nothing's more inviting and comforting that the aroma of a pie just out of the oven.
Some tips from Dominique Boué of Première Moisson:
It's best to prepare the pastry the day before so it has sufficient time to rest. The texture will be better, and it will be tender and not elastic.
It's possible to freeze the sweet pastry. Wrap it well in plastic wrap.
For the filling, be sure the cream is hot before pouring it onto the hot caramel. If it's cold or lukewarm, there's a risk of splatters that can cause burns. Better safe than sorry!
A recipe from Josée Fiset for Première Moisson
Preparing the pastry
- In a bowl, cream the softened butter and icing sugar with a wooden spoon.
- Add the flour and salt, then rub the mixture between your fingers until it is a sandy texture to incorporate the the butter.
- Form a well in the center of the mixture; pour in the beaten egg and vanilla; combine gently with a circular motion using your fingertips until the pastry comes together in a ball.
- Flour the ball, wrap in plastic warp and refrigerate for at least an hour.
Baking the pastry
- Preheat the oven to 180° C (350° F).
- On a floured work surface, roll out the pastry.
- Line the pie plate or place the pastry in the center of the pan and spread it out evenly with your fingertips, working from the center out toward the edges.
- Place a sheet of parchment paper on the pastry and cover with 2 cups of dried beans to prevent the pastry from bubbling up during baking.
- Bake in the center of the preheated oven for approximately 30 minutes.
- Remove the beans and parchment; continue cooking 15 minutes longer or until the pastry is cooked through and golden.
- Remove from the oven and cool at room temperature for 30 minutes.
Filling and finishing
- Spread the nuts on a baking sheet and toast in a 160° C (325° F) oven for about 15 minutes.
- Heat the cream in a small saucepan.
- In another saucepan, heat the sugar and water over medium heat and cook until a caramel forms.
- Remove the pan containing the caramel from the heat; slowly mix in the hot cream.
- Add the butter and stir.
- Add the toasted nuts; stir again, then pour the filling into the pastry shell.
- Let cool. Serve with crème anglaise, caramel sauce or ice cream.
Première Moisson is Quebec's largest artisanal bakery.
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