As anyone who bakes knows, summer can present challenges what with humidity and heat. That's why we asked James Beard Award-winning chef Claudia Fleming to walk us through techniques to make the most of the bounty of the season's glorious fruits. Claudia rose to fame as the pastry chef at Gramercy Tavern, where she was named Pastry Chef of the Year in 2000. Claudia and her husband, Chef Gerry Hayden, also own The North Fork Table & Inn, which is considered to be one of Long Island's best restaurants.
Melissa Clark guest hosted this episode of "The Leonard Lopate Show."
Find Claudia Fleming's recipes for peach-blueberry cobbler and apple raspberry-croustada below!
Preheat oven to 350 degrees
1 2/3 cups all purpose flour
3 ½ tablespoons sugar
1 ½ tablespoons baking powder
1/8 teaspoon salt
6 tablespoons (3 oz), very cold, unsalted butter, cut into ½ inch pieces
2 hard boiled egg yolks
2/3 cups very cold heavy cream plus 2 tablespoons
2 tablespoons turbinado sugar
in the bowl of a food processor combine the flour, sugar, BP, salt and hard boiled egg yolks. Pulse to combine, until the yolks are broken down. Add very cold butter; mix until the dough resembles fine meal. Add the cream, pulse until dough just comes together.
Turn out onto a lightly floured board, gently gather dough into a mass (the dough needn’t be smooth). Using a large spoon, dipped in flour, form dough into 8-10 2-inch shaped balls. Chill for 30 minutes or up to 8 hours.
2 pounds sliced, fresh peaches
1 pound Blueberries
6 tablespoons of granulated sugar
In a large bowl, toss together the Peaches, Blueberries and Sugar.
Put the fruit in a shallow 2 ½ quart baking dish. Arrange the biscuits on top, leaving approximately an inch between them. Brush the biscuits with the 2 remaining tablespoons of cream and sprinkle with the turbinado sugar. Bake the cobbler until the fruit is bubbling and the biscuits are golden brown. 30-40 mins
1 ½ CUPS PLUS 1 TABLESPOON AP FLOUR
3 TABLESPOONS SUGAR
½ TEASPOON SALT
5 OZ ( 10 TBLS), UNSALTED BUTTER, CUT INTO ½ (HALF) INCH CUBES
¼ (ONE QUARTER) CUP SUGAR
1 ½ TEASPOON ( ONE AND ONE HALF) TEASPOONS CORNSTARCH
4 MEDIUM APPLES (MUTSUS or GRANNY SMITHS or combo of your favorite varieties)CUT INTO 16 SLICES EACH
1 HALF PINT BASKET RASPBERRIES
¼ TSP GROUND CINNAMON
¼ TSP LEMON ZEST
½ ( HALF) TEASPOON VANILLA EXTRACT
1 EGG, BEATEN (FOR GLAZE)
RAW SUGAR CRYSTALS
COMBINE FIRST 3 INGREDIENTS IN FOOD PROCESSOR AND BLEND 5 SECONDS. ADD BUTTER. USING PULSE KEY, BLEND UNTIL BUTTER IS REDUCED TO PEA SIZE PIECES. ADD ONE THIRD CUP ICE WATER. USE PULSE KEY UNTIL DOUGH COMES TOGETHER IN MOIST CLUMPS. ADD WATER BY THE TEASPOON IF DOUGH SEEMS DRY. GATHER DOUGH INTO A BALL, WRAP IN PLASTIC AND FLATTEN INTO A DISC. CHILL AT LEAST 1 HR. DOUGH CAN BE REFRIDGERATED 1 DAY OR FROZEN UP TO ONE MONTH.
ROLL DOUGH OUT ON A LIGHTLY FLOURED BOARD INTO A 14 INCH ROUND, TURNING DOUGH OCCASSIONALLY TO PREVENT STICKING.
TRANSFER DOUGH TO A FLAT BAKING SHEET, LINED WITH A NON STICK BAKING SHEET. CHILL DOUGH UNTIL FIRM, ABOUT 15 MINS
IN A MEDIUM BOWL,COMBINE SLICED APPLES WITH SUGAR ,CORNSTACH, CINNAMON, LEMON ZEST AND VANILLA,TOSS.
PREHEAT OVEN TO 375 DEGREES F. REMOVE SHEET TRAY WITH DOUGH FROM THE REFRIDERATOR. ALLOW TO SOFTEN SLIGHLY 2-3 MINS. SPOON FRUIT INTO THE CENTER OF THE DOUGH. RESERVE JUICES. ARRANGE FRUIT IN AN EVEN 10 INCH DIAMETER LAYER ON THE DOUGH, SCATTER RASPBERRIES EVENLY ON TOP OF APPLES BRUSH A TWO INCH BORDEROF DOUGH WITH EGG GLAZE. LIFT A TWO INCH DOUGH BORDER AND PINCH TO FORM VERTICAL SEAM. CONTINUE AROUND TART PINCHING SEAM EVERY TWO INCHES TO FORM A STANDING BORDER. FOLD BORDER DOWN OVER FRUIT ( CENTER SIX INCHES OF FRUIT REMAIN UNCOVERED). BRUSH FOLDED BORDER WITH EGG GLAZE, SPRINKLE WITH RAW SUGAR. POUR REMAINING FRUIT JUICES INTO THE CENTER OF THE TART.
PLACE TART IN OVEN. BAKE UNTIL CRUST IS GOLDEN BROWN AND FRUIT FILLING IS BUBBLING, ABOUT 55 MINS. REMOVE TART FROM OVEN. SLIDE LARGE METAL SPATULA UNDER TART TO LOOSEN. SLIDE TART ONTO RACK TO COOL, DUST WITH CONFECTIONERS SUGAR SERVE TART WITH ICE CREAM.