Tags: baking, crumble, fruit
Happy US Election Day…maybe…depending on how you see it. For voting day, I’ve made patriotic ramekins of Apple Speculoos Crumble. This uses speculoos spice cookies to top apples and (optional) raisins. I decided to kill two birds with one stone and made my own speculoos using the recipe in the book. I have a log of raw dough in the freezer to bake later and post about whenever its time rolls around.
I wasn’t crazy about this one, I have to admit. For me, was like just having loose cookie chunks on top of baked fruit chunks. Nothing wrong with that, I suppose, and frankly store bought Biscoff cookies may have worked better consistency-wise, but I prefer a more traditional crisp or crumble topping to what I made here. And I like when the fruit has a bit of thickener in it and gets a little saucier than mine did here, so it’s held together better. Maybe I can fiddle with it a little bit another time.
Tags: baking, fruit, tarts
I do like a good baked pear dessert. Apples and pumpkins will be around for a long while yet, but pears are more delicate and have a quicker season. Use ’em while you can! This Pear Tart with Crunchy Almond Topping has Dorie’s Sweet Tart Dough holding a mound of lightly caramelized pears and a topping of sweet and crispy glazed sliced almonds. Pear-plus-almond is a classic combo, and for good reason– it’s delicious! I did one thing to my tart that wasn’t in the recipe. I had a little bit of almond frangipane in the freezer that I’d been looking for a home for. After blind baking the tart shell, I spread it on in a thin later before piling on the pears and the almond topping. Not a bad call, if I do say so myself.
This tart is really best the day it’s made. The topping and the tart shell both go a little soggy after sitting overnight…although that sure didn’t stop us from finishing it!
Tags: baking, cake, fruit
This Custardy Apple Square recipe is one I’ve actually made a few times now…maybe three or four. It was the first recipe I tried out when I got Baking Chez Moi and it’s so simple and tasty that it went right on the “make again” list. Apple slices tossed in a quick batter that’s whisked by hand get layered in a baking dish. It goes into the oven kind of a hodgepodge but comes out a stack of beautifully soft apples with a bit of vanilla (and rum, in my case) custard holding them together. A mandolin makes quick work out of neat, thin apple slices (and of course adds a thrilling element of danger to baking prep–watch your fingers!). This also reminds me quite a bit of something called Bolzano Apple Cake that I posted about many years ago. It’s great with whipped cream, but just fine on it’s own.
P.S.: Thanks so much for all the kind comments on my last Baking With Julia post! xoxo
Tags: baking, fruit, tarts
I guess it’s about to be fall here, although the outside temperature isn’t quite on board with that yet. Maybe I’ll hurry things along by baking up an apple dessert, like this Apple Tarte Flambé. Everyone says that tarte flambé can be thought of as Alsatian pizza, so I’ll repeat it. Usually it’s savory, with onions and bacon (like the Alsatian Onion Tart we made a while back), so this one’s a twist, with a sweet creamy topping and see-through slices of mandolined apple on top of a thin yeasted base.
It’s key to roll the dough on this really thin. It shouldn’t really have much of an outer crust at all. Pricking the dough all over the place also helps keeps it from poofing up in the oven. I used a red apple, and would do so again, if only because the paper-thin slices bake up with such pretty frilly pink edges. Once this tarte is out of the oven, it’s time to slice and eat it straight away, when it’s crispiest and most delicious.
Tags: baking, fruit, tarts
As soon as I saw the picture in the book that accompanies the recipe for Dorie’s Philadelphia Blueberry-Corn Tart, I knew it would make adorable little tartlets. When I’m baking for just the two of us, I often like things that can be assembled “to order.” This tart, with its whipped cream-cream cheese filling and and dark purple blueberry and sweet corn topping, sounded like maybe it wouldn’t take well to four days in the fridge as we whittled down a large version.
Once you have your tart shell(s) made and baked, you can power off the oven because the filling is no-bake and comes together quickly. Even the jam only takes a few minutes on the stovetop. I left the fresh rosemary out of the jam, and rather than using lemon zest and juice, I used a splash of OJ. Also, some of the reports from the last posting date noted that the jam was a little loose, so I put in a touch of cornstarch to make sure it wouldn’t run too much. This is not have the feel of a full-on hefty cheesecake…in fact, the filling is light and delicate and has the right amount of tang for the sweet crust and fruity (corny!) topping. Perfect for exactly this time of the year.
Tags: baking, fruit, pudding
Rice pudding isn’t something I make so often. Dorie’s Arborio Rice Pudding from BFMHTY back in ’08 was probably the last time I did (I think the base of this recipe was pretty much the same). I do love it though. Here, I played on the tropical hibiscus flavors by subbing out some of the whole milk for coconut milk. The hibiscus syrup and strawberries were nice compliments to the creamy pudding, and I would think other fruit sauces and berries would be equally tasty.
Tags: baking, fruit, holiday, tart
I’ve had my Thanksgiving dessert plotted out for weeks now (predictably, it will be a pumpkin pie), but if I didn’t, I think that this Pear-Cranberry Roll-Up Tart would be making another appearance on Thursday. Yes, a “roll-up tart”…intriguing, right? I’ve never made a roll-up tart before. I imagined forming it would be like making a strudel with pie dough, but actually it was more like rolling up a burrito.
The filling here is made from seasonally appropriate pears– I used Bosc– and cranberries. I think baked pear desserts are pretty awesome, and the orange and ginger flavorings in this filling really compliment the pears (and the cranberries, too).
The fruit is rolled inside the very same galette dough we used for our Apple Pielettes last month. I’m big on this dough. It couldn’t be easier to handle and it bakes up really flaky (the sanding sugar on top here is a nice sparkly, crispy touch). Also, it slices cleanly, so you get a good presentation instead of a crumbly mess. I’ll certainly be trying it out on a regular pie at some point.
Tags: baking, fruit, pie
Sometimes I just don’t want to share a dessert. When I want my very own cake, I have a cupcake. When I want a pie all to myself–let’s not talk about the time I ate an entire Mrs. Smith’s for dinner– these Apple Pielettes, made in a muffin tin, will fit the bill nicely.
This recipe uses Dorie’s galette dough. I don’t think we’ve made it before, but it was easy to do in the food processor and easy to work with. Remembering the kuchen from a few weeks ago, I was mentally prepared to be annoyed fitting the dough into cavities of the muffin tin, but this was actually no problem at all (although you’ll probably find that you need to cut your dough circles slightly larger than the recipe states if you really want to fill the tins). The dough baked flaky and crisp…I’d use it for big-girl pies, too.
The filling is nice, with apple, of course, (which I didn’t bother to peel) and flavors from dried apricots, raisins and a bit of orange marmalade. If you are an all-American apple pie purist, I’m sure you could fiddle with the insides to get just what you want. After all, it’s your very own pie.
Tags: baking, dessert, fruit
Concord grapes are one of the highlights of fall in the Northeast. Every autumn, I’m sure to make a pie and a batch of jam from them. Thinking about what else I could do with the purple-blue beauties, a crumble seemed like the next logical experiment. A peanut butter crumble, of course.
I prepped the fruit for the crumble in much the same way I do when I make the pie. It sounds a bit tedious to seed the grapes one-by-one, but it’s only about a quart of grapes, so it doesn’t take too long. It’s one of those zone-out prep tasks that’s really worth the step. After a stint in the oven, the fruit bakes up jammy and deeply purple and the crumble topping tastes like peanut butter cookies. This one’s definitely added to the annual list.
Concord Grape and Peanut Butter Crumble- serves 4-6
Steph’s Notes: You can mess around with this crumble topping a bit if you want or need to. For instance, you can sub AP flour for the whole wheat or chunky PB for smooth. And if you don’t have peanut butter powder, just leave it out.
for the crumble topping
1/4 cup + 2 tbsp whole wheat pastry flour
3 tbsp rolled oats (old-fashioned or quick)
1 tbsp peanut butter powder
2 tbsp coarsely chopped peanuts
2 tbsp granulated sugar
2 tbsp light brown sugar
1/8 tsp cinnamon
pinch of salt (bigger pinch if your peanuts are unsalted)
3 tbsp smooth peanut butter (I used a “natural” one)
3 tbsp (1.5 oz) unsalted butter, melted
for the fruit mixture
4 cups stemmed concord grapes (about 1 1/4 pounds), rinsed well and patted dry
1/4 cup+ 2 tbsp granulated sugar
2 T cornstarch
pinch of salt
squeeze of lemon juice
-Start by making the crumb topping. Combine all dry ingredients for the topping in a medium bowl, then stir in the peanut butter and the melted butter. It will resemble a soft peanut butter cookie dough, but after chilling briefly, you’ll be able to break it into clumps. Put the topping in the fridge while you preheat the oven to 350°F and prepare the fruit filling.
-For the filling, slice grapes in half and remove the seeds. As you work, put the seeded grapes (and their skins, which tend to easily slip off–don’t worry about it) into a large sieve set over a medium bowl. Drain off grape liquid, saving 2 tablespoons.
-Whisk the sugar, cornstarch and salt in another medium bowl to blend. Mix in drained grapes, reserved juice and squeeze of lemon juice.
-Put the fruit mixture in the bottom of a greased ceramic or glass baking pan, approximately 8-9″ in diameter.
-Sprinkle the chilled topping evenly over the fruit mixture, breaking it up into clumps and crumbles. Bake until topping turns golden and juices are bubbling, about 35-40 minutes, turning at the halfway point.
-Let cool on a wire rack at least 30 minutes before serving.
Tags: baking, cake, fruit
I have to say that I wasn’t too sure about this Apple Kuchen when I started putting it together. I did not doubt that it would be tasty…I mean, apples and custard inside a sweet crust….yeah, that’s good, obvi. This sounded like it would be the high-rise cousin to the low-rise Alsatian Apple Tart. It’s just that I did not get off to a very good start making it.
The crust was easy enough to make and roll out, but let me tell you that getting a soft, delicate crust pressed neatly into a tall springform pan is a pain in the you-know-what. It was frustrating enough that the dough cracked into like a 1,000 pieces, but while I was pressing them back together into something crudely resembling a crust, the clasp on said springform decided to pop and now will not stay closed (actually, now it’s in the recycle bin). Ugh. I needed to go with it at that point, so I put a tight rubber band around the pan to hold it closed, dusted cookie crumbs on the bottom, piled it full of apples and chucked it in the oven to par bake. Not my most brilliant idea, as within a few minutes, the rubber band popped in the heat and the buckle opened up again, cracking the crust. I scrambled around and found a small pie pan that was big enough to hold the springform but tight enough to keep the buckle in the closed position. The dough was still soft at that point and seemed to come back together when the pan was re-closed, but with all those apples in there, I really couldn’t tell what condition it was in.
After the par bake, I poured in the crème fraiche custard (confession:I replaced 1/3 of the crème fraiche amount with buttermilk to lighten the calories a bit) and scattered on some plumped raisins. I was amazed that the custard did not immediately leak out the pan, so I hoped for the best. I was just making a half-recipe (6″), but I left it in the oven the full time. A knife poked into the center still didn’t come out completely clean after an hour, but I took it out away. After it came to room temp, I popped my springform-in-pie-plate contraption it into the fridge for extra insurance that the custard would be fully set. And then the moment of truth…
Guess what. The crust was perfect. There was not one spot torn or cracked and not a drop of custard had leaked out. How this happened, I do not know. It’s like it self-healed in the oven. It was very handsome, actually, and delicious…chockablock full of chunky apple pieces with rummy custard seeped around them. Now that I know to relax about the crust, next time, I’ll either mix the raisins in with the apples at the start or I’ll skip the final step of running the kuchen under the broiler with extra sugar and butter on the top…or maybe I’ll do both. The raisins were a little too brûléed for my tastes…they started off as golden raisins, but you can see in the picture what happened to them under the broiler!