TWD Rewind: Honey-Almond Prune Tart

January 24, 2012 at 8:19 pm | Posted in groups, pies & tarts, sweet things, tuesdays with dorie | 5 Comments
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honey-almond prune tart

When Kayte chose a Honey-Almond Fig Tart for TWD pick last month, I didn’t bake the recipe because figs were out of season and I was drawing a blank on a good sub.  Then it dawned on me that prunes would be a delicious partner for a honey-almond cream tart…especially if those prunes were quickly poached in simmering red wine and that almond cream had a little orange zest in it.  So that’s exactly what I did.  And it was great.  I’m a fan of frangipane tarts (here’s another good one), and I could really taste the honey in this almond cream.  The prunes gave the tart a bit of sticky chewiness.

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read Grandma’s Kitchen Table, as it was Kayte’s pick about a month ago.

Tuesdays with Dorie: Puffed Double Plum Tart

December 13, 2011 at 12:01 am | Posted in groups, pies & tarts, sweet things, tuesdays with dorie | 7 Comments
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puffed double plum tart

This is one of last recipes left in the rotation from BFMHTY.  I may have had to pass on it, cuz there are no plums around right now, but in a rare moment of genius forethought, I made this Puffed Double Plum Tart back in September.  Actually, I was just looking for things to do with all my summer CSA plums before they died a long, slow death in my fridge, but whatever.

Why is it called “double plum”?  Double plum turns out to equal plums plus prunes.  The prunes are jazzed up with a quick red wine poach, and that’s really the most difficult step of this whole thing.  Certainly save that sweet winey poaching liquid and reduce it into a quick sauce, so your family is tricked into thinking this was harder than just arranging some plums and prunes atop a square of store-bought puff pastry.  I liked this, not only for its ease, but also because red wine steeped prunes are incredibly delicious.  So delicious that you could probably skip the fresh plums and make this mid-winter afterall.

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read Julie’s blog, Someone’s in the KitchenAnd see TWD founder Laurie’s blog for Unbelievably Good Chocolate Blueberry Ice Cream, this week’s other recipe (which I unfortunately did not make this week, but I look forward to seeing your reviews). Don’t forget to check out the TWD Blogroll!

Tuesdays with Dorie (on Sunday!): Normandy Apple Tart

December 4, 2011 at 9:19 pm | Posted in groups, pies & tarts, sweet things, tuesdays with dorie | 2 Comments
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Normandy apple tart

This Normandy Apple Tart is everything I think a French tart should be– chic and elegant and deceptively easy.  It’s a sweet tart dough with a simple applesauce filling and circles of sliced apples on top.  I love the way the apples brown on their tips…so pretty.

Dorie’s applesauce is really good.  In fact, I multiplied the recipe, because if you’re gonna make applesauce, you might as well make enough to enjoy even when the tart is finished. It has hardly any sugar and no spices, so the flavor is pure apple.  Putting it through a food mill (with the coarse disk) gives it a great texture.  When its baked in the tart, it firms enough to make perfectly clean slices.

Normandy apple tart

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read Tracey’s Culinary Adventures. Don’t forget to check out the TWD Blogroll!

Tuesdays with Dorie: Sour Cream Pumpkin Pie (or Tart)

November 29, 2011 at 12:01 am | Posted in groups, pies & tarts, sweet things, tuesdays with dorie | 7 Comments
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sour cream pumpkin pie

This Sour Cream Pumpkin Pie was my Thanksgiving dinner dessert (perfect timing!).  Not having pumpkin pie with Turkey Day dinner would be considered absolutely unacceptable for my dad’s side of the family, and even though I didn’t head to Seattle to see them this year, I’m happy to carry on the W family tradition here.  The texture of this pie was great…smooth and creamy (especially if you strain the filling into the crust).  It’s actually a bit more dairy-heavy than I’m used to for pumpkin pie, but the spicing was nice.

Apparently this recipe works as either a pie or a more dainty tart.  The recipe makes a substantial amount of filling, so especially if you chose to bake a tart, be prepared to have extra on your hands.  And if you make a pie, you may need a deep-dish plate.  (I used my seven-inch glass pie plate, which usually works perfectly for a half-recipe of deep-dish filling.  I actually only made a third of the filling, and still had a smidge extra that I couldn’t fit into the crust.)  You can always pour extra filling into custard cups and bake them in a water bath– pumpkin custards are yummy, too, and gluten-free guests won’t feel left out of the fun.

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan (it’s also here on Serious Eats) or read Judy’s Gross Eats. And see Tracey’s Culinary Adventures for Normandy Apple Tart, this week’s other recipe (which I did make and will show you later in the week). Don’t forget to check out the TWD Blogroll!

Tuesdays with Dorie: Alsatian Apple Tart

November 15, 2011 at 12:01 am | Posted in groups, pies & tarts, sweet things, tuesdays with dorie | 6 Comments
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Alsatian apple tart

This Alstatian Apple Tart made me think of cooking school.  We made one very similar during my first few weeks at the FCI.  That was years ago, but I liked it then and I like it now, too.  In fact, it was much nicer to make it at home, where the only judge is yours truly and I don’t have to wear an annoyingly scratchy neckerchief or wobbly paper toque.  It’s a pretty easy tart to make…a sweet dough, apple slices and a little custard.  I lightened up the custard in the book by only using one egg (and skipping the extra yolk), using a combo of milk and cream (rather than all cream) and skimping on the sugar.  My CSA is done for the year, but I’m still trying to use up the apples we got in the final couple pick-ups.  I have no idea what kind they are, but they are little, have red skins and were just fine in here.  Because this tart has the custard built-in, you don’t even need ice cream!

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read Jessica’s blog, cookbookhabit.  And see Lethally Delicious for Bittersweet Brownies, this week’s other recipe (which I unfortunately din’t get a chance to make this week). Don’t forget to check out the TWD Blogroll!

Tuesdays with Dorie: Depths-of-Fall Butternut Squash Pie

November 8, 2011 at 12:01 am | Posted in groups, pies & tarts, sweet things, tuesdays with dorie | 11 Comments
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depths-of-fall butternut squash pie

I’ve noticed this Depths-of-Fall Butternut Squash Pie many times while flipping through the book.  Or, I should say that I noticed the title and thought it sounded good.  It wasn’t until this weekend that I actually read it and realized it is not a smoothly puréed, single crust pie similar to pumpkin.  Nope, this is a pie with real character….lumpy and bumpy under the top crust because everything inside is chunky and retains its texture.  It’s stuffed with a hearty combo of butternut squash, apples (or pears, which I didn’t have on hand), nuts and dried fruit.  The filling reminded me of mincemeat pie, with its mix of fruit and spices (but sans the suet, thank goodness).  The pie is slightly earthy, not too sweet, and totally great with vanilla ice cream!

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan (it’s also on The Splendid Table’s site) or read Valerie’s lovely blog, Une Gamine dans la Cuisine.  And see Di’s Kitchen Notebook for Mini Madeleines, this week’s other recipe (which I did make and will show you later in the week). Don’t forget to check out the TWD Blogroll!

Tuesdays with Dorie: A Tourtely Apple Tart

April 19, 2011 at 12:01 am | Posted in groups, pies & tarts, sweet things, tuesdays with dorie | 12 Comments
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a tourtely apple tart

Thinner than your typical apple pie, this double-crusted Tourtely Apple Tart has a gently spiced, chunky applesauce sandwiched between layers of sweet tart dough.  Since sweet tart dough is a cookie-like crust, the damp filling makes it soften up over time– in a very appealing way.  Something about it reminded me of the Cranberry Shortbread Cake we made a while back.  I think the way bumpy top crust drapes over the apple chunks is just beautiful.  I look forward to making this again in the peak of apple season.

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read The Whimsical Cupcake, as it was Jeannette’s pick this week.  Don’t forget to check out the TWD Blogroll!

Tuesdays with Dorie: Coffee Ice Cream Tart

April 5, 2011 at 12:06 am | Posted in ice creams & frozen, pies & tarts, sweet things | 14 Comments
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coffee ice cream tart

It’s been awhile since we’ve made a Dorie ice cream concoction.  Well, allow me to make up for lost time by presenting you with a slice of Coffee Ice Cream Tart.  While you could very successfully use softened store-bought coffee (or any flavor, for that matter) ice cream in this tart, I went ahead and made my own.  I have lots of yolks in the freezer, and anyway, ice cream is one of my favorite things to make.  The ice cream is jazzed up with almond slices and extract, and the coffee-almond combo is a good one.  Add a little chocolate and it’s even better.  The crust was a little iffy, though, and it looks like several of us felt this way.  Mine sliced fine, but it was awfully hard to get through the frozen crust with a fork.  I had to resort to picking it up and eating it.  Not terrible, but maybe I just prefer ice cream cakes to tarts?

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read Domestic Deep Thought, as it was Jessica’s pick this week.  Don’t forget to check out the TWD Blogroll!

Tuesdays with Dorie: Cranberry Lime Galette

November 16, 2010 at 12:29 am | Posted in pies & tarts, sweet things | 16 Comments

cranberry lime galette

My husband was super-excited when I pulled this Cranberry Lime Galette out of the oven.  For some reason more excited about it than about other things I’ve made recently.  Thank you, ladies of Celestial Confections!  I think he’s just pretty happy about Thanksgiving…a couple extra days off work and his mother coming to be the first overnight guest in our house…and the sight of this triggered thoughts of our favorite dinner of the year!     

He was right to be excited– this is good stuff!  I am a huge fan of tart and snappy cranberry deserts, and with the lime added in, this galette delivered on that.  I used some candied ginger chopped into tiny bits in place of fresh, and it had a great spicy ginger punch, too.  The crust stayed super crisp, and I think it’s quite pretty in its own rustic way.

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan (it’s also here on NPR’s website) or Celestial Confections.  Don’t forget to check out the TWD Blogroll!

Tuesdays with Dorie: All-American, All-Delicious Apple Pie

October 26, 2010 at 12:01 am | Posted in groups, pies & tarts, sweet things, tuesdays with dorie | 22 Comments

 all-American, all deilcious apple pie

Wasn’t I just whinging about having too much kitchen crap?  Know what did I do right after that?  I bought a new half-size deep dish pie plate!  Makes a lot of sense, right?  Oh bother…at least I think it will get good use.  In fact, I was able to use it right away for this All-American, All-Delicious Apple Pie that Emily of Sandmuffin picked for TWD.

I haven’t made a double-crust apple pie in a few years, and this one was so good (the “all-delicious” is an apt description) that it actually made me feel a little sad thinking about what I’ve been missing.  This was a true deep-dish pie– it was positively stuffed with apples.  In mine, I used a random mix of red and green apples that my husband and I proudly picked ourselves during an orchard outing to Warwick with the in-laws a couple of weeks ago (I probably have enough apples in the fridge to make 20 pies!).  I also used flour to thicken mine, although the recipe calls for tapioca…I didn’t want to buy any, but an equal amount of AP flour worked just fine. 

These last couple of pie-crusted treats have turned me on to a bad little habit…purposefully leaving myself one last mini-slice to have for breakfast with a cup of coffee.  Very naughty.

all-American, all deilcious apple pie

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan, or read Sandmuffin.  Don’t forget to check out the TWD Blogroll!

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