Daily Pastries Recipe

Make the pastry

In a medium bowl mix flour and 1/2 tsp kosher salt. Cut cold cubed butter into the flour using a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized pieces. Sprinkle ice water, 1 tablespoon at a time, tossing until dough just comes together. Do not overwork. Form into a disk, wrap in plastic, and chill at least 30 minutes.

Prepare filling

Preheat oven to 375°F (190°C). Fry bacon in a skillet over medium heat until crisp, about 6–8 minutes. Remove to paper towels, drain, and chop into bite-size pieces. Reserve 1 tablespoon bacon fat in the skillet and sauté the sliced onion until translucent and lightly golden, about 5–7 minutes. Cool slightly.

Blind bake crust

Roll chilled dough on a lightly floured surface into a 12-inch circle. Fit into a 9-inch tart or pie pan, trim and crimp edges. Prick bottom lightly with a fork. Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes. Remove weights and parchment; brush inside with melted butter and bake another 5–7 minutes until just set and lightly golden. Reduce oven to 350°F (175°C).

Assemble and bake

In a bowl whisk together eggs, heavy cream, 1/2 tsp freshly ground black pepper and nutmeg. Stir in grated gruyere, chopped bacon and sautéed onion. Pour mixture into prebaked crust. Bake at 350°F (175°C) for 30–35 minutes or until the custard is set around the edges and slightly wobbly in the center. Let cool 10–15 minutes before slicing to set fully.

Serve warm or room temperature. Keeps refrigerated up to 3 days; reheat gently.

Cook the fruit

Place mixed berries, granulated sugar, lemon juice and lemon zest in a medium heavy-bottomed saucepan. Stir to combine and let macerate 10–15 minutes so fruit releases juices.

Simmer to set

Bring mixture to a simmer over medium heat, stirring occasionally. If using pectin, sprinkle it in once the mixture is gently bubbling and whisk to incorporate. Reduce heat to maintain a gentle simmer and cook 12–20 minutes, stirring frequently and skimming foam if needed, until the mixture thickly coats a spoon and registers about 220°F (104°C) on a candy thermometer (optional).

Finish and store

Remove from heat. Taste and adjust sweetness or acid if needed. Let cool slightly, then transfer to sterilized jars. For short-term use, cool and refrigerate up to 3 weeks. For pantry storage, process jars in a hot water bath according to standard canning guidelines.

Mix and rest

In a large bowl whisk together flour, instant yeast and 1 1/4 tsp kosher salt. Add lukewarm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms. Cover bowl with plastic wrap or a lid and let rise at room temperature 12–18 hours until bubbly and doubled.

Shape and second rise

Generously flour a work surface. Turn dough out onto it, fold it onto itself a few times (no intensive kneading) to shape into a round. Place dough seam-side down on a piece of parchment dusted with cornmeal or flour. Cover with a towel and let rise 1–2 hours until puffy.

Bake in covered pot

Preheat oven to 450°F (230°C) with a 5–6 quart heavy Dutch oven (with lid) inside for 30 minutes. Carefully remove hot pot, lift the parchment with the dough and place it into the pot. Score the top with a sharp knife or lame. Cover and bake 30 minutes. Uncover and bake 10–15 more minutes until deep golden and crusty. Remove loaf and cool on a rack at least 1 hour before slicing.

Keeps 2–3 days at room temperature in a paper bag; freeze sliced for longer storage.

Honey butter

In a small bowl beat 1/2 cup softened unsalted butter with 1 tablespoon honey and a pinch (about 1/16 tsp) sea salt until smooth and fluffy. Transfer to a small ramekin or shape into a log on parchment and chill briefly to firm.

Herb butter

In a separate bowl combine 1/2 cup softened unsalted butter with 2 tsp finely chopped fresh herbs (thyme or chives) and 1/8–1/4 tsp sea salt to taste. Mix until smooth. Pack into a ramekin or roll in parchment to form a log; chill to set.

Sweet cinnamon butter (optional)

For a sweet option, beat 1/2 cup softened butter with 1 tablespoon powdered sugar and 1/2 tsp ground cinnamon until combined and fluffy. Adjust sugar to taste.

Store butters covered in the refrigerator up to 2 weeks, or freeze rolled logs for 1 month.