Author: Natalie Hanson

I am a software industry executive, most recently in life sciences management consulting. I build and lead teams who design, develop, and sell software and services. I lead and deliver with a human-centered lens. As an anthropologist, my research has focused on work practices and work environments. I am interested in interdisciplinary collaboration, as well as how institutions' response to macro trends affects the lives of employees. You can learn more about me at http://www.nataliehanson.com.

Tarte Tatin aux poires

Natalie Hanson

To serve 8 to 10.

This is a pear filled version of the popular Tarte Tatin, an upside-down apple pie. It consists of well caramelized pears and a layer of thin pastry. The pears should remain in huge chunks, making for an honest, rustic tart. The clear glass baking dish allows you to see if any pears are sticking as you turn out the tart.

6 Tbsp of unsalted butter
7 to 8 pears (about 2 1/2 lbs) peeled, quartered and cored
1/2 cup of sugar
1 pâte brisée
1 cup of crème fraîche or sour cream

  • Preheat oven to 425°F.
  • Melt the butter in a deep 12-inch skillet over medium high heat. Stir in the pears and sugar.
  • Cook for about 20 minutes stirring carefully to avoid sticking.
  • Increase the heat to high and cook until the pears are golden brown.
  • Literally pile the pears into an unbuttered round 10 1/2 inch clear glass baking dish.
  • Roll out the pâte brisée slightly larger than the dish.
  • Place the pastry on top of the pears, tucking a bit of the dough around the edges and down into the dish.
  • Place the tart in the center of the oven and bake until the pears bubble and the pastry is a deep, golden brown – about 30 to 40 minutes.
  • Remove the pie from the oven and place a large, flat heatproof serving platter topside down on top of the baking dish. Invert the pan and give the bottom a firm tap to release any pears that may be sticking.
  • Serve warm or at room temperature with some crème fraîche to spoon over the tart.

Tarte aux raisins

Natalie Hanson

Although it takes a long time to prepare the puff pastry, the pie itself is quick and easy to make. Once shaped, the crust can be frozen. Bake the tart just before eating for the best results.

Puff pastry with 4 turns
1 lb of white and black grapes, washed, dried and cut in half
1 egg yolk

Cream

1 1/4 cups of milk
3 eggs
1/3 generous cup of sugar
2 small Tbsp of flour
2 Tbsp of powdered hazelnuts
1 tsp of vanilla

  • Sprinkle flour on a pastry surface and rolling pin.
  • Roll out the puff pastry to a 17×14 rectangle.
  • Trim evenly around all 4 edges with a knife using a ruler to guide you.
  • Freeze for 20 minutes to firm up the dough.

Prepare the filling

  • Pulverize the shelled hazelnuts in the food processor.
  • In a saucepan, boil the milk and add the vanilla.
  • Separate the eggs.
  • In a mixing bowl, beat the egg yolks with the sugar until pale yellow.
  • Add the flour and the hazelnuts.
  • Pour the boiled milk on the egg yolks mixture and mix well.
  • Pour back in the saucepan and cook on a medium heat until it thickens. Let cool.
  • Beat one egg white and fold in the cream.

Tart shell

  • Roll out the dough into a 11″ square.
  • Cut four 3/4″ wide strips and 11″ long.
  • Brush cold water around the edges of the 11″ square dough and stick the strips to all sides overlapping on the corners.
  • Prick the bottom of the tart shell all over. Refrigerate.
  • Preheat oven to 425°F
  • Line the inside of the shell with foil and add some weight to keep the dough from bubbling. Be careful not to touch the sides so they can rise freely, but get very close to it.
  • Brush milk on top of the strips.
  • Bake on middle shelf of the oven for 15 minutes.

Tarte aux pommes

Natalie Hanson

Pate sucrée

For 2 galettes – 10 1/2 inch pie pans.

3 cups of all purpose flour
2 1/2 sticks of sweet butter, softened
1/2 cup of granulated sugar
1/4 tsp of salt
1 egg & 1 egg yolk beaten
1 cup of roasted pecan (ground in food processor)

  • Combine the ingredients in a bowl and work until you can form a ball that holds together.
  • Place on the table and smear the mixture with the palm of your hand a few times.
  • Divide into 2 pieces. Reserve one piece and refrigerate.
  • Roll the other into a 12 inch round about 1/4 inch thick. It helps to roll the dough on a plastic sheet that provides good support when the dough is lifted around the rolling pin, ten unrolled into the pie shell. This step can be tricky when the dough is too soft since it breaks easily. Either refrigerate it for a while or simply press the dough in the pie pan by hand.
  • Make a border about 1/2 inch high (thicker at the base for preventing border from collapsing during cooking).
  • Cut off any dough above that and reserve with the other half of the dough in the refrigerator for another pie.
  • Refrigerate until firm while preheating the oven at 400°F.
  • Cook for 12 to 15 min.

Apple sauce

6 Macintosh apples
Cinnamon, sugar
2 Tbsp of butter

  • Cook the apples, uncovered, on high heat until all liquid is evaporated and the apples are slightly caramelized. Leave the apples chunky if you like.
  • Add the sugar toward the end of the cooking.
  • Mix in the butter.

To assemble the pie

Pate brisée for a 10 inch ring mold (precooked)
4 or 5 good size apples (I prefer Granny Smith)
3 Tbsp of sugar
Apricot jam for glazing (strained: boil the jam and pass it through a fine sieve)

  • Quarter the apples. Core and peel them. Cut each quarter into 4 or 5 slices.
  • Cover the bottom of the pie shell with a thin layer of apple sauce.
  • Arrange the sliced apples like a deck of cards on top of the apple sauce. Make the center of the pie like the petals of a rose.
  • Sprinkle the sugar on the apples.
  • Bake in 400°F preheated oven for 45 minutes or until the edges of the apple slices get slightly brown.
  • Glaze immediately with the strained apricot jam (and diluted with cognac if desired).

Tarte aux poires

Natalie Hanson

Pate brisée

1 1/2 cup of flour
1 stick of chilled butter cut into pieces
3 Tbsp of Crisco
1/2 tsp. of salt, pinch of sugar in 1/3 cup of iced water (for sweet dough 1 tsp of sugar, pinch of salt)

  • Place flour, butter and Crisco in a large mixing bowl. Rub flour and Crisco together until it resembles coarse meal.
  • Pour water in flour and blend. All the steps above can be done at once in a food processor.
  • Then do a final blending with the heal of the hand on board or marble (fraisée).
  • Press into a small ball, sprinkle with flour and let rest for at least two hours.
  • Roll the dough. Gently press it in a pan to avoid air bubbles. Cover with foil and spread some weight on it.
  • Precook for 8 to 10 minutes at 450°F

Tarte

8 Barlett or Bosc pears, peeled and quartered
1/2 cup of sugar
1/4 cup of flour
1/4 cup of crystalized ginger
3 Tbsp of lemon juice, 2 tsp of grated lemon ring
1/2 tsp of cinnamon

  • Mix together all ingredients except the pears.
  • Make the egg wash (1 egg and a bit of water).
  • Roll out the dough. Make the bottom part a little higher on the side than the pan. Cut the top a little wider than the size of the pie. Refrigerate.
  • Prepare the mix and blend in the pears to coat them thoroughly.
  • Arrange the pears in the shell. Spread the remaining mix over them.
  • Dot with 2 Tbsp of butter.
  • Cover with the top of the dough and seal the edges with a little bit of water on the dough.
  • Egg wash the top.
  • Decorate with the teeth of a fork.
  • Slit the dough for the steam to escape.
  • Cook at 450°F for 15 minutes. Reduce to 375°F and cook for another 40 minutes or until brown.

Tarte au framboises

Natalie Hanson

This is a easy tart to prepare and can be made several hours ahead to serve later in the day. Blueberries can also be used. To serve 8.

3 large egg yolks
3/4 cup of crème fraîche
3 Tbsp of sugar
1 pâte sablée shell, prebaked
1 pint of fresh raspberries
2 Tbsp of confectioners’ sugar

  • Preheat the oven to 375°F.
  • Place the egg yolks in a large bowl and beat with a fork.
  • Add the crème fraîche and the sugar mix until well blended.
  • Pour the mixture into the cooled pastry shell.
  • Carefully arrange the berries in a single layer on top of the cream.
  • Place in the center of the oven and bake until the cream filling begins to set, about 15 minutes.
  • Sprinkle evenly with the confectioners’ sugar.
  • Allow to cool thoroughly before serving.

Pate sucrée

For 2 galettes – 10 1/2 inch pie pans.

3 cups of all purpose flour
2 1/2 sticks of sweet butter, softened
1/2 cup of granulated sugar
1/4 tsp of salt
1 egg & 1 egg yolk beaten
1 cup of roasted pecan (ground in food processor)

  • Combine the ingredients in a bowl and work until you can form a ball that holds
  • together.
  • Place on the table and smear the mixture with the palm of your hand a few times.
  • Divide into 2 pieces. Reserve one piece and refrigerate.
  • Roll the other into a 12 inch round about 1/4 inch thick.
  • It helps to roll the dough on a plastic sheet that provides good support when the dough is lifted around the rolling pin, then unrolled into the pie shell. This step can be tricky when the dough is too soft since it breaks easily.
  • Either refrigerate it for a while or simply press the dough in the pie pan by hand.
  • Make a border about 1/2 inch high (thicker at the base for preventing border from collapsing during cooking).
  • Cut off any dough above that and reserve with the other half of the dough in the refrigerator for another pie.
  • Refrigerate until firm while preheating the oven at 400°F.
  • Cook for 12 to 15 minutes.
  • For a different dessert cook the shell entirely for about 25 minutes.
  • Fill with crème patissière and top with fresh berries.

Tarte au fruit à l’alsacienne

Natalie Hanson

To serve 6.

Pâte brisée
1 lb of plums, apricots or cherries
1/4 cup of sugar
2/3 cup of water
1 egg
4 Tbsp of heavy cream
1 Tbsp of confectioner’s sugar, sifted

  • Preheat oven to 375°F.
  • Roll out the pâte brisée on a lightly floured surface, line a 7 inch flan ring and prick the base well.
  • Bake blind for approximately 10 minutes or until pastry is dry and firm.
  • If using plums or apricots, halve the fruit and remove the pits.
  • For cherries, remove the pits by using a cherry pitter or by cutting in half.
  • Poach the fruit gently with the sugar and water until just tender.
  • Do not allow the fruit to break up.
  • Fill the pan with the poached fruit and bake for 5 minutes.
  • Mix the egg with the cream, pour this over the fruit and bake for a further 10 minutes.
  • Dust with the confectioners’ sugar and serve warm.

Tarte au citron

Natalie Hanson

Pate sucrée

For 2 galettes

3 cups of all purpose flour
2 1/2 sticks of sweet butter, softened
1/2 cup of granulated sugar
1/4 tsp of salt
1 egg & 1 egg yolk beaten

  • Combine the ingredients in a bowl and work until it holds together.
  • Place on the table and smear the mixture with the palm of your hand a few times (fraiser).
  • Divide into 2 pieces.
  • Reserve one piece and roll the other into a 14 inch round about 1/4 inch thick.
  • Put into a cookie sheet or a mold for better support.
  • Fold the dough to make a border about 1/2 inch high (thicker at the base for preventing
  • border from collapsing during cooking).
  • Place in preheated 400° oven for 12 to 15 minutes.
  • For a different desert cook the shell entirely for about 25 minutes and fill with crème patissière and top with fresh berries.

Filling

2 eggs
1/2 cup of sugar
2/3 cup of lemon juice (strained) and peel of 1 lemon
1/2 cup of melted butter
1/2 cup of sliced almonds

  • Beat eggs and sugar until light yellow.
  • Stir in lemon peel and the lemon juice.
  • Add the melted butter.
  • Pour the mixture into the pre-baked pie shell.
  • Sprinkle the almonds on top.
  • Cook in a 350°F oven for 20 to 25 minutes.

Variations

Peeled and skinned lemon sections may be placed on curd before it is baked. Or after the pie is baked, meringue may be piped on top and cooked at 400°F for 6 minutes:

6 egg whites
cream of tartar
3 Tbsp of sugar

  • Beat the egg whites with the cream of tartar until soft peaks form.
  • Add the 3 Tbsp of sugar and continue beating until stiff.

Tarte amandine au fruit

Natalie Hanson

This tarte can be prepared with pears, peaches, cherries or the tiny yellow plums known as mirabelles.

1/4 cup whole unblanched almonds
1 large egg, lightly beaten
5 Tbsp of granulated sugar
2 Tbsp of kirsch
3/4 cup of crème fraîche or heavy cream
2 lb of fruit
1 pâte brisée shell, pre-baked and cooled

  • Preheat oven to 375°F.
  • In a food processor, grind the almonds to a fine powder.
  • Thoroughly blend the almonds with the egg, sugar, kirsch, and crème fraîche.
  • The mixture should be very smooth.
  • Peel and core the pears or peaches and cut into 8 even slices.
  • If the peaches do not peel easily, drop them in boiling water for 10 seconds. Be careful not to bruise the flesh.
  • Don’t peel the apricots, but blanching them enhances their color.
  • Arrange the fruit in the pre-baked tart shell, beginning at the outside edge.
  • Slowly pour the cream filling over the fruit.
  • Place the tart in the center of the oven and bake until the filling has set and the tart shell is nicely browned, about 45 minutes.
  • Remove from the oven and sprinkle with sugar.
  • Serve warm or at room temperature with crème fraîche as an accompaniment.

Jesse’s Apple Pie

Natalie Hanson

Crust

1 3/4 c unbleached flour
1/3 c whole wheat flour
1/2 tsp of salt
1/2 c of shortening
5 Tbsp butter
1 egg and sugar for brushing

  • Blend flours and salt with a pastry blender: cut in butter and shortening until small uniform crumb size.
  • Stir in 3 1/2 to 4 Tbsp water with a fork.
  • With hands, push together into two equal size balls.
  • Cover and let sit while preparing filling.

Filling

Northern Spy apples are hard to find – they are a combination of Northern Spy and Cortland.

5 large Northern Spy apples, peeled and sliced thin
3/4 c of sugar
1 tsp of cinnamon
3 Tbsp of flour
2 tsp freshly grated orange peel
1 Tbsp butter

  • Mix sugar, flour, cinnamon and orange peel together thoroughly.
  • Roll out bottom crust between two sheets of waxed paper and place it in a 9-inch ceramic pie plate.
  • Layer apples in spiral in crust, sprinkling with sugar mixture and dotting with butter as you go.
  • Roll out top crust and place over apples, trim and crimp edges.
  • Brush with egg beaten with 2 tsp of sugar.
  • Make slits in crust.
  • Bake at 400 F for 10 minutes. Reduce heat to 375 F and bake 25 to 30 minutes or longer – until nicely browned.

Galette aux quetishes

Natalie Hanson

These oval, purple plumbs are found only in September in Connecticut.

Pate sucrée

For 2 pie crusts, 10 1/2 inches

3 cups of all purpose flour
2 1/2 sticks of sweet butter, softened
1/2 cup of granulated sugar
1/4 tsp of salt
1 egg + 1 egg yolk beaten

  • Combine the ingredients in a bowl, make a ring in the center of the flour.
  • Drop the egg and egg yolks in the space provided and mix with the sugar.
  • Then work the butter with the flour on the side and the eggs in the center.
  • Mix until it holds together.
  • Place on the table and smear the mixture with the palm of your hand a few times (fraiser).
  • Divide into 2 pieces.
  • Reserve one piece and roll the other into a 12 inch round about 1/4 inch thick.
  • Put into a cookie sheet or a mold for better support
  • Fold the dough to make a border about 1/2 inch high (thicker at the base for preventing border from collapsing during cooking).
  • Refrigerate until firm.
  • Place in preheated 400° oven for 12 to 15 minutes.
  • For a different desert cook the shell entirely for about 25 minutes and fill with crème patissière and top with fresh berries.

Filling

2 lbs of purple plums
3 Tbsp of sugar

  • Cut each plum in half and remove the seed, then cut each half in the middle, thus forming a triangle with a wide base.
  • Arrange the segments of plum tightly, standing on their base, in a circular pattern like a flower.
  • Sprinkle the sugar on top.
  • Cook in a 375°F oven for 35 to 40 minutes.

You can make a glaze with blueberry or blackberry jam by boiling a cup of the jam with 1 Tbsp of sugar and a dash of cognac. Brush this glaze on top of the plums.