Tuesdays with Dorie BWD: Pear-Comté Tart

November 8, 2022 at 5:18 pm | Posted in BWD, groups, other savory, pies & tarts, savory things, tuesdays with dorie | 6 Comments
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pear-comté tart

My last two posts were separately about pears and cheese, and now here I am combo’ing the two with this Pear-Comté Tart. It has basically all the good stuff from a cheese plate (cheese, fruit, nuts, cracker, mustard) held together with custard. I really liked the salty, nutty Comté together with pears and walnuts, and I felt very sophisticated enjoying this for a weekend lunch in my sweatpants with some lightly dressed radicchio leaves and a glass of wine.

If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, get it and join us as we bake through it twice a month. Don’t forget to check out the rest of the TWD Blogroll!

Everyday Dorie: Mostly Rhubarb Tart

June 24, 2022 at 2:05 pm | Posted in everyday dorie, general pastry, groups, pies & tarts, sweet things | 7 Comments
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mostly rhubarb tart

Mostly Rhubarb Tart is just what the name says…a tart that’s mostly rhubarb, but with a little extra stuff, too. Macerated rhubarb covers the bottom of a par-baked Sweet Tart Dough crust. An easy custard, quickly whisked together but delicately rose-scented, fills in all the gaps. Then some halved strawberries are arranged here-and-there on top. I was pleased to find hot pink stalks of rhubarb at my greenmarket, and by placing the strawberries on top of everything else, they get direct heat and concentrate into deep red jammy pops. Anyway, the whole thing was very pretty and tasted like a spring day.

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all of our tarts this week.

Tuesdays with Dorie BWD: French Riviera Lemon Tart

April 12, 2022 at 7:31 am | Posted in BWD, groups, pies & tarts, sweet things, tuesdays with dorie | 9 Comments
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French Riviera lemon tart

Ah the French Riviera…can’t say that I’ve been, but I imagine it to be a place of casual elegance, oversized sunglasses, floppy hats and endless sunshine. It’s no wonder Dorie calls this fabulously sunny beauty her French Riviera Lemon Tart, and it does come to us by way of her friend in Nice. It’s a dessert that’s put together so quickly that she calls it a “magic trick.” You can make it and not even break a sweat…save that for the beach, and then cool off with a glass of rosé (with ice, if you like).

I don’t know if Meyer lemons are a thing in the French Riviera, but they were a thing in my fridge. I bought a couple of them over a month ago…they seemed “too good to use” for my normal lemon needs, and just sat there neglected. (Why do I do that?) I decided that this was their time to shine– their invitation to Cannes! Many lemon tarts are popped in the oven to set the filling, but not this one. Here, with the help of a tiny bit of cornstarch, a quick curd enriched with butter and olive oil goes into a fully baked press-in shell (I chose to strain mine first to make it completely smooth), and is then simply refrigerated until set. It’s cool, creamy, delicate and light, but still slices nicely. This tart is effortlessly chic, and if you’re not trying to play it low-key, leave it as-is, but if George Clooney is stopping by and you are looking for something more high-glamour, add freshly whipped cream and raspberries.

If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan yet, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!

Tuesdays with Dorie BCM: Caramelized Cinnamon-Milk Chocolate Tart

September 8, 2020 at 12:04 am | Posted in BCM, groups, pies & tarts, sweet things, tuesdays with dorie | 6 Comments
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caramelized cinnamon-milk chocolate tart

This Caramelized Cinnamon-Milk Chocolate Tart was a yummy treat. The ganache filling (made with milk chocolate and cinnamon-infused caramel…I used ground cinny instead of a stick) reminded me of a candy bar, so that made we want to top it with salty peanuts. I’ll make this one again when I have some extra sweet tart dough around. For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BCM: Tropical Tartlets

July 28, 2020 at 3:33 pm | Posted in BCM, groups, pies & tarts, sweet things, tuesdays with dorie | 8 Comments
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tropical tartlets

It feels like it has been, and is going to continue to be, in the muggy 90s here forever, so it’s the right climate for Tropical Tartlets. A puréed mango filling with coconut, lime and rum means one of these is basically a mango daiquiri in a tart shell, and that’s delicious. These tarts also reminded me that I don’t eat nearly enough mangoes.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BCM: Crème Brûlée Tart

June 23, 2020 at 10:33 am | Posted in BCM, groups, pies & tarts, pudding/mousse, sweet things, tuesdays with dorie | 3 Comments
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crème brûlée tart

A Crème Brûlée Tart is just what it sounds like— crème brûlée baked in a tart shell rather than a ramekin. I had a few mini tart cases already lined in the freezer and I whipped them out to make these. Now my freezer stash of sweet tart dough is gone, which feels good, but I’ll have to make it all from scratch the next time we have a tart on deck. I don’t know why but that makes me feel tired. Haha.

These tarts are meant to have some berries hiding under the custard, but my shells were so teeny-weeny there was only room for one thing inside, and I figured it should be the crème brûlée. I served the berries on the side instead. I used granulated sugar, not brown, for torching to get the crispiest sugar shell. We liked these a lot and I’m glad they were nominated during peak strawberry season here in New York.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BCM: Martine’s Lemon and Apple Tart

April 28, 2020 at 12:01 am | Posted in BCM, groups, pies & tarts, sweet things, tuesdays with dorie | 6 Comments
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martine's lemon and apple tart

Someone last round described Martine’s Lemon and Apple Tart as being like a lemon bar that happens to have a bit of grated apple in. I can’t find who said it, but she was spot-on, I’m terms of both preparation and taste. It’s a little strange-looking, I will admit, but the filling is sweet-tart and delicious.

I decided to make just two individual tarts, rather than a big one, so I had to take the ingredient list and kind of wing it a bit with the amounts I’d need to fill them. I felt like this fit with the spirit of the recipe though, since Dorie’s friend Martine, who came up with it, sounds like she can cook on the fly. In the time it took my lemon-apple filling to set, my baby sweet tart dough shells did get a little browned, but I guess that’s just the “French bake” Dorie describes elsewhere in the book.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Everyday Dorie: Boozy Jumbled-Fruit Croustade

April 24, 2020 at 12:01 am | Posted in cook the book fridays, everyday dorie, groups, pies & tarts, sweet things | 12 Comments
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boozy jumbled-fruit croustade

Ever since I made hot cross buns for Easter, basically all of my thoughts not somehow related to the current pandemic have been about how insanely delicious booze-soaked dried fruit is. Small pleasures help get through tough times, I guess. With lots of dried fruit and ready-made phyllo, the Boozy Jumbled-Fruit Croustade from Everyday Dorie may be a good dessert to save for the middle of winter, but it’s also a good choice when you are cooking from your pantry (and jonesing for booze-soaked dried fruit). I have small amounts of lots of different fruits in my cupboard, all of them need a home and any of them would be just dandy steeped in bourbon, but here I went with dried cherries, raisins and figs combined with candied orange peel and fresh apple and clementine bits.

I had two sheets of phyllo kicking around my freezer for a few months. To say that they were tattered would be an understatement. They were borderline shredded, almost unusable, and certainly not enough in either quantity or quality to make the big croustade in the book. But…if i took the recipe and minified it, along the lines of the Petite Apple Croustades I made made with TWD, I thought I could save that phyllo from the bin. I was able to make two baby croustades for dessert by cutting the tatters into strips that I overlapped in a muffin tin. I piled the the jumbled bourbon-fruit into each one and and carefully brought the overhanging phyllo up to cover. It was quite a sloppy affair, with buttered phyllo bits flying everywhere, but they came out of the oven bronzed and ruffled, and looking way nicer than they did when they went in. A magical transformation: crispy, boozy, sweet and incredibly tasty.

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see what everyone else made this week.

Tuesdays with Dorie DC: Chocolate-Pecan Pie Cookie Bars

November 5, 2019 at 8:36 am | Posted in cookies & bars, DC, groups, pies & tarts, sweet things, tuesdays with dorie | 4 Comments
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chocolate-pecan pie cookie bars

Dare I say that I like these Chocolate-Pecan Pie Cookie Bars even more than I like pecan pie? These have heaps of pecan and chocolate pieces, with just enough goo to hold them together. And the base is Dorie’s Sweet Tart Dough, which is so easy to work with. I didn’t even need to roll it out or to chill it before baking it here…I whizzed the dough up in the food processor, pressed it into the pan, weighed it down and it was ready to blind bake right away. The cookie bars are easier and faster to make than pie, and they cool faster, too. (That means you can be eating them faster!)

I made a half recipe in a loaf pan, but if you have a big crowd to serve, go for the full 9-inch square because they’ll be gone fast. If you need to make them in advance, they seem to keep just fine for a few days in the fridge.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll and please join us if you haven’t already.

Tuesdays with Dorie BCM: Petite Apple Croustades

October 22, 2019 at 12:01 am | Posted in BCM, groups, pies & tarts, sweet things, tuesdays with dorie | 5 Comments
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petite apple croustades

Wow– I am just going to brag and say that my Petite Apple Croustades came out so beautifully! I was totally not expecting that. Working with phyllo dough (the “crust” for these) always makes me a bit crazed because I refuse to cover it or handle it gently. I go fast and messy…so I usually expect the results to look messy, too. Instead of raggedy wads, I opened the oven to find perfectly bronzed and frilly apple-phyllo bundles looking out at me. Why, hello there!

Each croustade is made from six strips of buttered and sugared phyllo arranged in a muffin tin. I can see the assembly work being a bit tedious, but I only made two of them, so it wasn’t a big deal. And the mess I made was fairly small, haha. Add in a filling of caramelized cooked apples (I soaked raisins in Grand Marnier and put them in, too), twist up the overlapping phyllo strips around it and you’re good to bake. I had a little filling left over that, along with some caramel ice cream, I spooned on the side. A perfect fall dessert.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

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