Page 88 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

across. Line 8 (4-inch/10-cm) tart rings (I use flan rings) with the
dough rounds. Trim excess dough that extends beyond the rim of
the tart or flan ring with a sharp paring knife. Dock the dough and

freeze the shells for 20 minutes.
2
. Line the tart rings with parchment and fill them with pie weights or
dried beans. Bake for 10 minutes. Remove the parchment and pie

weights and bake for 10 more minutes, or until the bottoms of the
tart crusts just begin to lightly brown. Set them aside to cool
completely.

Assembly
1
. Divide the filling among the tart shells and spread it evenly along

the bottom with the back of a small spoon. Loosen the panna
cottas by running a butter knife around the edge of each cup.
Carefully turn each cup upside down over each tart shell so that the
panna cotta unmolds on top of the filling.

2
. Garnish the top with raspberries and dust lightly with confectioners’
sugar. Sprinkle lemon zest over each. Serve immediately.

A NOTE FROM THE SWEETIE PIE

Fruits are juicy! The infinite beauty of biting into a ripe, fuzzy
peach is the cascade of sweet nectar dribbling down your chin
and onto your favorite T-shirt. That sweet mess is essential for a
satisfying peach-eating experience. However, pies require a bit of
juice wrangling—a little culinary aid in keeping delicate berries,
plump apples, and juicy peaches from sliding out of the pie onto

the floor once you slice into your gorgeous creation.
Different fruits require different levels of juice corralling. Some,
like apples, have high doses of pectin, a natural thickener, and
require only a very small amount of assistance in the jelling
department. Blueberries, on the other hand, run wild when heated
and need extra help staying put on your plate.