Cuisinart BRK Series, 07CU26323 manual Fresh Berry Tart, Pâte Brisée, Classic Apple Pie

Nutritional information per serving:

Calories 47 (10% from fat) • carb. 9g • pro. 1g

•fat 1g • sat. fat 0g • chol. 18mg • sod. 50mg

•calc. 4mg • fiber 0g

Fresh Berry Tart

Use one, or a mix of all four berries, for this

delicious summer treat.

Makes one 9-inch tart, 8-12 servings

½recipe Pâte Sucrée

4ounces bitter/semisweet chocolate, chopped

4ounces cream cheese, room temperature, cut into 4 pieces

1⁄3 cup + 1 tablespoon granulated sugar

1 pinch table salt

8ounces mascarpone, room temperature

1teaspoon vanilla paste or ½ vanilla bean, scraped

1 cup heavy cream

3-4 cups mixed berries (raspberries, strawberries, blueberries, blackberries)

Preheat Cuisinart™ Brick Oven to 350°F on the bake setting fitted with the baking stone on a rack in position A. Preheat stone for at least 30 minutes.

Roll out the sucrée dough into a 10-inch disc. Fit into an un-greased tart ring. Chill for about 20 minutes. Using a fork, prick the dough evenly all over but make sure not to go entirely through the dough. Line the shell with parchment and weigh down with dried beans or rice. Bake at 350°F for about 15 to 20 minutes, or until the dough is dry underneath the parchment. Remove the beans/rice and parchment, and bake the tart shell for an additional 5 to 10 minutes, or until the shell is nicely browned. Remove from oven, cool and reserve.

In a heatproof bowl over a pot of simmering water, melt the chocolate. Pour into reserved tart shell and smooth with a rubber spatula.

Chill tart shell in freezer for about 5 minutes, or until hardened. Reserve.

Cream the cream cheese, sugar and salt with a Cuisinart® Hand Mixer until light and fluffy, about 30 seconds. Add the mascarpone and beat until combined. If the mixture is lumpy, beat on high until it is smoothed out. Add the

vanilla and mix to combine. Add the heavy cream 1⁄3 cup at a time, mixing well between additions.

Pour the mascarpone mixture into the prepared shell. Smooth the top, making a small dome in the center, using a small offset spatula. Arrange berries in any desired fashion.

Nutritional information per serving:

Calories 330 (63% from fat) • carb. 27g • pro. 5g

•fat 24g • sat. fat 13g • chol. 78mg • sod. 151 mg

•calc. 65mg • fiber 3g

Pâte Brisée

This versatile dough can be used for sweet or savory treats. Makes two single crust 9-inch tart/pie, or one double-crust pie

2cups unbleached, all-purpose flour

1teaspoon table salt

½pound unsalted butter, cold and cubed

4 tablespoons ice water

Place flour and salt in a Cuisinart® Food Processor fitted with the chopping blade. Process for 10 seconds. Add butter to work bowl and pulse until the mixture resembles coarse crumbs. Pour in water, 1 tablespoon at a time, and pulse until a dough is just forms. Form dough into 2 flat discs; wrap in plastic and refrigerate until ready to use.

Nutritional information per serving:

Calories 39 (6% from fat) • carb. 8g • pro. 1g

•fat 0g • sat. fat 0g • chol. 0mg • sod. 98mg

•calc. 2mg • fiber 0g

*For a sweet Pâte Brisée, follow the same recipe as above except add ¼ cup of granulated sugar to the dry ingredients in the work bowl.

Nutritional information per serving:

Calories 47 (5% from fat) • carb. 10g • pro. 1g

•fat 0g • sat. fat 0g • chol. 0mg • sod. 98mg

•calc. 2mg • fiber 0g

Classic Apple Pie

Makes one 10-inch deep-dish pie, 8-12 servings

1 recipe sweet brisée dough

5large apples (Golden Delicious, Ginger Gold, or other similar apples), peeled, cored, halved and very thinly sliced

18