Category: Food & Cooking

• Preheat oven to 425º. LIghtly butter the bottom of an 8 inch spring form pan (Beard uses an 8 to 9 inch tart tin) and cover bottom with a round piece of parchment.

Pastry Shell

• Place flour in a food processor and add butter, then pulse until butter is cut into flour. Whisk egg with lemon juice and add to processor. Run processor until a ball forms. You can add additional cold water if dough is too dry. Turn out onto lightly floured surface, form into a ball. Chill for 30 minutes.
• Roll dough out between parchment sheets to about 1/8 inch thick and transfer to the spring form pan. Be careful not to stretch the dough as you form it to the sides of the pan. Crimp the top edge. Fit parchment to the inside of the pan and weigh it down with a couple cups of uncooked beans. This will keep the pie crust from puffing up. I also add a foil shield around the top of the shell crust to prevent it from browning too quickly.

  Bake at 425º for 18 minutes. Remove the beans and brush the inside of the shell with a thin coat of mustard. Return to oven and bake an additional 3 minutes. Allow to cool a bit before filling.

Egg Custard and Filling

• Beat yolks and eggs along with cream, salt and pepper in a small bowl.
• Chop and saute onion in skillet until soft. Add chopped vegetables and cook no more than two minutes. Place this mixture on the bottom of the shell.
• If you are using cooked meat, add that to the shell.
• Cover with grated cheese, then pour egg mixture to cover all of the ingredients. I like to top with a sprinkle of pepper.
• Bake in a 375º oven for about 60 minutes or until a knife comes out clean. Near the end of bakiing (last 10 minutes), remove the foil shield to allow crust to brown. (If you are using a shallow tart/pie pan, cooking time is about 25 minutes.)

• Preheat oven to 375º and adjust rack to lower-middle.

Filling

• Stir the sugar, cornstarch, cinnamon, and salt together in a large bowl. Add the berries and mix gently with a rubber spatual until evenly coated; add the lemon zest and juice and mix to combine. Transfer the berry mixture to a 9- inch glass pie plate (8-inch square works too). Place on a rimmed baking sheet, and bake until the filling is hot and bubbling around the edges, about 25 minutes.

Biscuit

• Whisk the flour, cornmeal, ¼ cup of sugar, baking powder, soda and salt in a large bowl to combine. Whisk the melted butter, buttermilk, and vanilla together in a small bowl. Mix the remaining 2 tsps sugar and cinnamon in a second small bowl and set aside. One minute before the berries come out of the oven, add the wet to dry ingredients; stir with a rubber spatula until just combined and no dry pockets remain.

Assemble and Bake

• Remove the berries from the oven. Increase the temp. to 425º. Pinch off 8 equal pieces of biscuit dough and place them on top of the hot berry filling, spacing them at least ½ inches apart. Sprinkle each mound of dough with cinnamon sugar. Bake until the filling is bubbling and the biscuits are golden brown on top and cooked through, 15 to 18 minutes. Cool the cobbler on a wire rack for 20 minutes and serve.

Prep

• Preheat oven to 325. Line 16 cups (of two muffin pans).

To make crust

• In bowl of food processor process the graham crackers to fine crumbs. You should have 2/3 cup.
• Pour crumbs into bowl and add sugar, melted butter, and salt.
• Use a fork and stir until crumbs are evenly moistened.
• Divide mixture evenly among the prepared muffin cups (about 1 tablespoon per cup).
• Press crumbs into bottom of cup.
• Bake until lightly golden, about 4 minutes. Set on wire racks.

To make filling

• In a clean food processor bowl, process the cream cheese until smooth, about 3 minutes.
• Add the sugar until smooth, about 30 seconds. Scrape down the bowl.
• Add the sour cream and vanilla until combined.
• Add the eggs one at a time, processing well after each addition.
• Add the flour and process until combined. Scrape down the bowl and process one more time.
• Divide the filling evenly among the prepared muffin cups, filling each three-fourths full.
• Bake until the cheesecakes puff and are set, about 23 minutes. Let cool completely in the pans.
• Cover with plastic wrap and refrigerate until chilled, at least 3 hours or up to overnight.