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Martha Bakes: Fresh Cheeses

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With Martha Bakes, discover Martha Stewart’s tips and techniques to create delectable baked goods. Be sure to check your local listings to see when the program will be airing in your area.

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Join Martha with expert cheesemaker, Lynn Fleming, to learn how fresh cheeses are made. Then, discover how to incorporate them in two delectable desserts including creamy tart au fromage with farmer’s cheese and crème fraîche, and a ricotta-rich cannoli cake, an inventive twist on a Sicilian classic. Plus, baker Edan Leshnick makes a gorgeous cheesecake babka.

This Week’s Recipe

Tarte au Fromage

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Make Martha Stewart's Tarte au Fromage from the Fresh Cheeses episode of Martha Bakes.

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Ingredients

  • Pate Brisee:
  • 2 1/2 cups unbleached all-purpose flour, plus more for dusting
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 2 sticks (1 cup) cold unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water
  • Filling:
  • 1 1/3 cups sugar
  • 1 tablespoon plus 1 teaspoon unbleached all-purpose flour
  • 2 1/3 cups (18 ounces) farmer cheese, room temperature
  • 2/3 cup creme fraiche, room temperature
  • 1 large egg yolk, plus 4 large egg whites, room temperature
  • Heaping 1/4 teaspoon kosher salt
  • 1 1/2 teaspoons pure vanilla extract
  • 1 tablespoon plus 1 teaspoon unsalted butter, melted

Directions

  1. Pate Brisee: Pulse flour, sugar, and salt in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. With machine running, add 1/4 cup ice water in a slow, steady stream, just until dough holds together. To test, squeeze a small amount together; if it is crumbly, add up to 1/4 cup more ice water, a little at a time. Do not process more than 30 seconds. Divide dough in half; flatten into disks. Wrap each in plastic; refrigerate at least 1 hour and up to 2 days, or freeze up to 3 months; thaw overnight in refrigerator before using.
  2. On a lightly floured surface, roll out one disk of dough to a 12-inch round. Fit dough into a 9 1/2-by-2-inch round fluted tart pan with a removable bottom, pressing dough up to rim of pan. Freeze until firm, about 1 hour.
  3. Preheat oven to 375 degrees with rack in center. Place pan on a rimmed baking sheet. Line dough with parchment, pressing it into corners and edges; fill with dried beans or rice. Bake until edges are golden, about 30 minutes. Remove parchment and beans or rice. Continue baking until crust is light golden brown, about 10 minutes more. Transfer sheet to a wire rack and let cool completely.
  4. Filling: Reduce oven temperature to 350 degrees. In a medium bowl, whisk together 1 cup sugar and flour. In another medium bowl, whisk together farmer cheese, creme fraiche, egg yolk, salt, and vanilla; using a wooden spoon, stir in butter, followed by sugar mixture.
  5. In the bowl of a mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy. Increase speed to medium-high and gradually add remaining 1/3 cup sugar. Continue beating until medium glossy peaks form, about 4 minutes. Fold half the egg whites into cheese mixture to lighten, then fold in remaining egg whites.
  6. Transfer filling to tart shell. Bake until filling is just set (it should barely wobble when very lightly shaken), 45 to 55 minutes. Transfer sheet to a wire rack; let cool 1 hour. Tart is best served slightly warm but can also be served at room temperature.

Yield: 10

 

Additional Recipes

Additional recipes and video clips from the episode are available on MarthaStewart.com:

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