by thirschfeld
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by Sarah Shatz
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by Sarah Shatz
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by thirschfeld
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by Sarah Shatz
A&M's Testing Notes:
Expand Collapsethirschfeld's Notes:
Expand1 cup all purpose flour Ask a question about this ingredient
1/4 cup semolina flour Ask a question about this ingredient
1/4 cup sugar Ask a question about this ingredient
1/2 cup unsalted butter, softened Ask a question about this ingredient
2 finger pinch of salt Ask a question about this ingredient
1 1/2 cup whole milk Ask a question about this ingredient
1/2 cup sugar Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
2 tablespoons madeira Ask a question about this ingredient
4 large eggs, or three duck eggs Ask a question about this ingredient
For the custard: Place the milk into a sauce pan and scald it over medium high heat. Remove the pan from the burner. In a mixing bowl whisk together the eggs, sugar, madeira and salt. Temper the eggs by whisking in a 1/2 cup of warm milk and then add the rest while whisking. Cover the bowl and place the custard base into the fridge. You want it to be cold. It can sit in the fridge overnight, which is probably best, but at least let it get to 35 or so degrees F. You could do this in an ice bath if you are in a hurry.
Ask a question about this stepHeat the oven to 350 degrees. In a large mixing bowl and using a large wooden spoon mix all the crust ingredients smashing the butter into the mixture with the back of the spoon until you have a cornmeal and couscous-looking crumble. You can use your hands rubbing them together with the mixture between them to make some of the bigger chunks smaller.
Ask a question about this stepPlace an 8-inch tart pan onto a sheet tray. This will make it easier to move around and get out of the oven. Dump the crumbles into the tart pan. Press the dough up the sides, packing it tightly as you go, and then work toward the center until you have a crust. Prick the bottom a few times with a fork. Bake the crust for 20 minutes. Remove it from the oven.
Ask a question about this stepTurn the oven up to 400 degrees (350 if you're using a dark pan or your oven runs hot). Strain the chilled custard through a fine mesh strainer to remove and albumen pieces. Pour the custard into the tart till it is half full. Place the tart into the oven and then finish filling the tart. You will probably have about a 1/2 cup of base left. I made a little extra so you wouldn't come up short in case your tart pan was a little bigger.
Ask a question about this stepBake the tart for 15 minutes and then reduce the heat to 350 degrees and bake it for another 20 to 30 minutes or until set. Depending on how cold your custard is, it will lengthen or shorten the baking time. If you give the sheet tray a gentle but sharp shake, the tart should jiggle like jello if it is done. If it creates waves that look like you dropped a pebble into still water continue cooking.
Ask a question about this stepWhen the tart is done, remove it from the oven and let it cool completely. Cut and serve.
Ask a question about this stepI am not sure which I used but I usually don't have sweet on hand. Marsala also works great.
I am not sure which I used but I usually don't have sweet on hand. Marsala also works great.
And of course, a expected, it's awesome. DCers loved every bit of it.
Pretty psyched about this tart. It's in the oven right now and the whole house smells like Madeira and butter. DC food52ers, look out! I'm coming your way with this beauty in just under an hour.
I'm not sure I've ever had a tart that's had an agenda... but I think I'd like to know what that's like!
Although you didn't make it to Martha this round, I have no doubt you'll be on TV in the future. You have a unique cooking style & a great personality that shows through on all of your posts. I'm glad you're part of Food52!
Indeed, move over Martha, here comes Tom!
I agree! Don't know how I lucked out but I look forward to more friendly competitions with you. You are the type of cook that excites all of us to challenge ourselves and each other. Thank you for welcoming me into this place. I believe that there is a spot for you and your point of view on TV.-Lori
Awwwww, I think you shoulda won..... I think it sounded so much more refreshing
I have no idea what will happen tomorrow and who will win. With that I just want to say thanks to everyone who voted for the Madeira Tart. The food52 community is such a wonderful place to hang out. There are so many creative and talented people making tasty food it is really unbelievable. I think there were about three hundred tarts entered in this contest and I am sure I saw a whole lot, and I mean a lot, that I would have put in place of mine. It is seeing all the other great recipes that makes this such an honor. It makes me really proud to be a part of this community and to be able to call so many of you friends. Again thanks.
I really can't think of anyone I'd rather have representing the food52 community on the Martha Stewart show! You've definitely made an impact on my cooking, you're supportive and kind, and you are a wonderful chef, father, and person in general. You make me happy and proud to be part of the food52 family. Here's hoping I see your tart in the winner's spot tomorrow.
I have to agree with hardlikearmour. You're an inspiration, a teacher, and a friend here Tom. One of the (many!) people who embody the creative, communal, supportive spirit of this community.
Amen, hardlikearmour and fiveandspice. I just re-read my comment below and it was meant to convey that among the few things I've had time to contribute, was my vote for this beautiful tart!! I can't wait till noon!!
Could not agree more with the above sentiments. Thanks for being you and doing what you do, everyday.
I've learned so much from your recipes and generosity on this site. I don't know much about tart making, but I always know that if I try one of your recipes that it will work well and taste great. Win or lose with this recipe, you are a total winner.
This was fun to put together and looked like sunshine coming out of the oven. Super flavor and texture combination with the semolina shortbread crust with the custard filling. I baked mine in a 9 inch dark pan and stood there towards the end to watch it jell just under 30 min. total time in the oven at 350. We enjoyed it both warm in the afternoon and at room temperature later. A wonderfully cheerful looking tart with a lot of soul, perfect for this time of the year!
Daphne I am so glad you liked it and thanks for pointing out that black tart pans cook foods faster.
Bon chance! I'm looking forward to trying this recipe out soon. It sounds delicious!!!
GOOD LUCK............ I cant wait til I get a chance to try this
Congrats!!! Hope you win.....you seem to be pretty famous here. I always love reading your recipes and perusing what you make. You're very talented.
As your tart recipes arrived one after another for this contest I kept saying 'Wow", thinking how each one seemed like the winner! Want to try them all, starting with this custard tart on Sunday... very happy for you here and all around this week, thirschfeld! Thrilled about your new daughter! Hope you get to go to NYC. and meet Martha!
Congratulations thirschfeld on a second week in a row of making the finals and the official new addition to you family. What a day to savor. I hope you get to go see Martha!
Wow, what a simple, beautiful, elegant recipe - and photo! So well written as well. And after reading through the comments - congrats on being a finalist AND on the new addition to your family!
like the recipe but looking at the headnote you are also a really good writer. and such nice timing to welcome your new daughter!
thank you luvcookbooks, and I always appreciate the noticing of the writing because I really struggle with it, daily.
thanks Panfusine
it has been a great day, thanks Sagegreen
Congratulations and good luck, thirschfeld on the tart and the new addition to the family! One more to share your food and love!
thanks healthierkitchen and I can always use the luck
I just have to say thanks to everyone at food52 and to the f52 community. I have spent most of the morning in a courtroom, no cell phones allowed, finalizing on the adoption of an amazing little girl, Joselyn Mae Hirschfeld. We spent a better portion of the day downtown and I just got home. Checked in to food52 to discover being a finalist. WHAT A DAY! #dumbfounded probably best describes it.
Congratulations on your new daughter! Amazing!
How great! Between the time I've had to fly to back and forth to Australia, dealing with family affected by the floods and my own home in CA, I haven't been able to contribute much, so you, duh....winning*! : )
*charlie sheen quote. not mine....Congrats!!!
thanks wonderash.
sorry, wanderash
Where is the late winter fruit in this recipe??
There was no requirement for late winter fruit in the contest. "We're thinking single-crust quiches and sweet custard tarts; tarts filled with jam, nuts, citrus, greens or other good things of the season." This certainly qualifies as a sweet custard tart. I don't know about you but a glass or two of Madeira (or a slice or two of this tart) sounds perfect for a late winter evening to me!
thanks laurie F.
Both tart are champ!! Congratulations!
I will have to make the other it looks delicious
It would be a blast, thanks lapadia
Congratulations...again.....
thanks kitchen butterfly
Thank you Midge
Give Martha a big hug from me when you meet her. Very nicely done, Tom. Love your photo too, did you shoot it on your fireplace mantel? - S
Oui, I will definitely give Martha a big hug if I am the winner, and thanks. Yes it was taken on a fireplace mantel. I don't take a lot there but sometimes it is just right.
Meant to comment on the gorgeousness of this tart way back when I first saw it last week. Somehow it slipped my mind. Anywho, really stupendous recipe. Congrats!
thanks fiveandspice
Nicely done, T! You've got my vote.
thanks hardlikearmout, I appreciate the vote
OK, where's the cookbook contract? I think every recipe you submit becomes either an EP or a finalist. You are a talented man!
I just realized this is the Martha contest. Woo Hoo! I voted for you. Good luck!
you are to kind Blissfulbaker and I appreciate the compliment so much, thanks
Yahoo! What a fine tart. Love your tags and I hope to see you on Martha. Congratulations, thirschfeld!!
Wow, what a day! Congratulations on the official addition to your family as well. Just voted for you.
thank you Table9
Wow. Just.....wow. This looks amazing.
thanks zest in the midwest
Let's just stick a whole thirschfeld chapter into Book 2, ok? Congrats and I hope I see you on Martha!
An entire book by Mr H would be a runaway best seller. If book editors are not already banging down his door begging for his book, would someplace please get this man an agent and someone to consult with him on a proposal, please?!! ;o)
No kidding. I second the motion.
thanks mrslarkin, you, AJ and fiveandspice are all to kind and I appreciate all the encouragement from all of you
Now this is a tart this non-baker can get behind. Congrats, Tom!
thanks lastnightsdinner.
You are so on a roll! Hooray!
thanks, I need to get out to the West Boulder and get in some trout fishing. Liking the bourbon bread pudding.
Long ago and far away I worked summers in the kitchen on a dude ranch on the WB. When you make it out this way, let me know. I'd love to meet some food52ers face to face. Congratulations on your daughter! What a day for you all!
Glad you like the bread pudding. Using stale croissants keeps it light. I really dislike heavy, gluey BPs.
I was wondering just which one was goinng to make it into the finalist category! Congrats!
thanks cheese1227
I thought for sure since you were in the finals last week that you wouldn't be this week. I'm soooo glad I was wrong - I really wanted to see you in the finals on this one!!! Huge congrats, and it looks like such a wonderful tart!! And really LOVE the tags.
thanks ChezSuzanne and thanks for all you encouragement
thanks drbabs
yet another one of thirschfeld's fine tarts. Are you done yet? ;)
Well my house needs cleaned badly but if it is a choice of clean or make tarts, well, I am probably going to make tarts.
Love duck eggs. Do you still go one for one here?
For me 4 chicken eggs= 3 duck eggs
Va-Va-Vooom! Thirschfeld strikes again. Sounds amazing.
Thanks hardlikearmour
Kari is the manager of Whisk, a kitchenware store in Brooklyn.
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Simple ingredients with a couple smart twists: semolina, butter, whole milk, all-purpose flour, sugar, egg, Madeira (we used Rainwater and it was lovely).
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First thing (preferably the night before) get your custard going. Scald your milk, just till bubbles appear at the edges. Don't let it boil!
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Beat yourself some eggs, with sugar and salt. Thirschfeld is a fan of duck eggs, but chicken works too.
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The magic ingredient: Madeira, which gets added in with beaten egg, sugar and salt. You could substitute a dry port or sherry.
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Grab a buddy to whisk furiously while you drizzle in some scalded milk. Don't rush this -- you don't want scrambled eggs, do you?
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Amanda dips and sweeps the flour -- our standard measurement technique -- while Merrill prepares thirschfeld's "two-finger pinch" of salt.
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One of thirschfeld's thoughtful details: adding semolina to the crust gives it a delicious, subtle crunch.
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The semolina's toothy texture, so helpful in pasta-making, also plays nicely off of the all-purpose flour and sugar.
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Unlike a pate brisee, the butter doesn't need to be ice cold here. Thirschfeld makes it easy on us by calling for softened butter...
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... which you get to just mash in with a wooden spoon (fun!).
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(Smash, smash.)
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... or your hands (even more fun!). You're going for an evenly incorporated, couscous-like texture.
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It should hold together when you scrunch it in your hand.
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Then you just press it into the tart pan -- no rolling or delicate transferring.
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First use the surface of your whole hand to jump-start the process.
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Then pinch it up the sides.
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And nudge it into the corners.
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Then toss it into the oven to par-bake for 20 minutes. You may want to stab the bottom a few times with a fork so it doesn't puff, but no need to fill with baking beans -- the semolina helps it stand tall.
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Voila! Lightly browned and (once it cools) ready for some custard.
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Pouring your well-chilled custard through a strainer is the ultimate test of how well you've made your custard -- it'll catch any scrambled bits.
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Good on us! No bits. To the oven!
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Dive in!
hi tom, plse share what madeira you recommend- sweet, dry, rainwater...? looks terrif- thx much!