Rustica Preorders Recipe

Make the crust

In a bowl or food processor combine 1.5 cups flour, 1 tsp sugar and 0.5 tsp salt. Cut 6 tbs cold unsalted butter into small cubes and cut into the flour until mixture resembles coarse crumbs with pea-sized bits of butter. Add 3 tbs ice water, 1 tablespoon at a time, tossing until dough just comes together. Form into a disk, wrap, and chill in the refrigerator for at least 30 minutes.

Prepare oven and tart shell

Preheat oven to 375°F (190°C). On a lightly floured surface roll chilled dough to a 10-inch round; fit into a 9-inch tart pan with removable bottom, trimming and crimping edges. Chill the fitted shell in the pan for 10 minutes.

Blind-bake crust

Line the tart shell with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake another 8–10 minutes until the crust is set and lightly golden. Reduce oven to 350°F (175°C). Let crust cool slightly.

Make pumpkin filling

In a medium bowl whisk together 1.25 cups pumpkin puree, 0.5 cup brown sugar, 0.5 cup heavy cream, 1 large egg, 1 tsp vanilla, 1 tsp cinnamon, 0.5 tsp ginger, 0.25 tsp nutmeg and 0.25 tsp salt until smooth and homogenous.

Bake tart

Pour filling into the pre-baked tart shell and bake at 350°F (175°C) for 30–35 minutes, until filling is set at the edges but still slightly jiggly in the center. Cool to room temperature, then chill 1–2 hours before slicing. Serve room temperature or chilled.

Cook potatoes and prepare starter

Boil or steam peeled potatoes until very tender (about 12–15 minutes). Drain and mash until smooth; measure 1 cup mashed potato and allow to cool to warm (not hot). Warm 1/2 cup milk to about 105–110°F (warm to the touch) and stir in 1 tsp sugar and 1 tsp active dry yeast. Let sit 5–8 minutes until foamy.

Make dough

In a large bowl combine 2 cups flour and 3/4 tsp salt. Add 1 cup mashed potato, the foamy yeast-milk, 2 tbs softened butter and 1 large egg. Mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic, adding up to 2–3 tbs more flour if dough is sticky.

First rise

Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1 to 1.5 hours depending on temperature.

Shape rolls and second rise

Punch dough down and divide into 8 equal pieces. Shape each into a smooth ball and place on a baking sheet lined with parchment, spacing slightly. Cover and let rise until puffy and nearly doubled, about 45 minutes.

Bake

Preheat oven to 375°F (190°C). Whisk 1 egg with 1 tsp water for an egg wash and brush gently over rolls. Bake 15–18 minutes until golden brown and rolls sound hollow when tapped. Transfer to a rack to cool slightly. Serve warm or at room temperature.

Prep and combine dry ingredients

Preheat oven to 350°F (175°C) and line two baking sheets with parchment. In a bowl whisk together 2 cups flour, 1 tsp baking soda, 2 tsp ground garam masala, 1 tsp cinnamon and 1/2 tsp salt until evenly distributed.

Cream butter and sugar

In a separate large bowl cream 0.75 cup softened butter with 0.75 cup granulated sugar until light and fluffy, about 2–3 minutes with a hand mixer. Beat in 1 large egg until incorporated, then mix in 0.75 cup molasses until smooth.

Combine and chill

Add dry ingredients to the wet in two additions, mixing until just combined. The dough will be slightly sticky and soft. Chill the dough in the refrigerator for 20–30 minutes to firm up for easier scooping.

Shape, sugar, and bake

Scoop tablespoon-sized portions of dough, roll into balls, and roll each ball in 1/2 cup golden sugar to coat. Place on prepared sheets about 2 inches apart. Bake 10–12 minutes until edges are set and centers still soft. Let cookies cool on the sheet for 5 minutes, then transfer to a rack to finish cooling.