Tuesdays with Dorie BCM: Simplest Plum Tart

September 26, 2017 at 12:01 am | Posted in BCM, groups, pies & tarts, sweet things, tuesdays with dorie | 6 Comments
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simplest plum tart

The Simplest Plum Tart was a recipe that I wanted to try but was skeptical of at the same time. It’s really just a sweet tart shell and plums. Ok, there are also some cake or cookie crumbs to soak up juice and some cinnamon sugar to add sweetness and bring out a bit of said juice. But there’s no real binder here and the plums are no more than halved and pitted (well, washed, too, of course). I thought it might be a little blah, but if you love plums, there is something quite satisfying about biting into a fat, juicy baked plum half. Dorie suggests serving this with crème anglaise, and maybe after throwing together the simplest tart ever, I should put in at least a little effort to make some custard, but I thought store-bought vanilla ice cream was just as good. Let’s not start to complicate things.

I think this would look so pretty baked in a long rectangular tart pan…I do have one, but like most of my good ideas, I didn’t think of it until after the fact. If I make it again, I’ll use that. I’ll also smear the crust with some almond frangipane. I almost always have some in the freezer, so really it’s just as simple as cake or cookie crumbs.

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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Tuesdays with Dorie BCM: Streusel-Topped Rhubarb Lime Tart

June 27, 2017 at 4:20 pm | Posted in BCM, groups, pies & tarts, sweet things, tuesdays with dorie | 3 Comments
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streusel-topped rhubarb lime tart

I look forward to a good rhubarb dessert every spring (now summer!), and this Streusel-Topped Rhubarb Lime Tart fit the bill nicely. Dorie’s sweet tart dough and crisp streusel encase a a kinda tart filling of rhubarb, lime and custard. It all balances out nicely…soft, tart insides and crisp, sweet outsides. I made little individual tartlets and guessed the baking time would probably be less than for a full-sizer. I decided to use some roasted rhubarb compote instead of raw chopped rhubarb in my filling, just in case it wouldn’t have time to cook down fully. That was the only change I made. It was delicious, and I see more of these in my future.

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: (Meyer) Lemon Meringue Tart a New Way

April 11, 2017 at 12:01 am | Posted in BCM, groups, pies & tarts, sweet things, tuesdays with dorie | 8 Comments
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lemon meringue tart a new way

A Lemon Meringue Tart is a great classic spring dessert, and you get to burn stuff on purpose– time to break out the blow torch! This one has a little twist though. The “new way” here refers to the lemon filling, which instead of a snappy, eggy curd, is a lemon pastry cream. The result is lighter, in terms of texture and tang. I took it a new way of my own and used some Meyer lemon zest and juice I had in the freezer in place of the regular stuff. The Meyer lemons probably made the filling a little more tame in terms of tartness as well, but it was definitely delicious. Also, I made tartlets instead of a big tart, because I don’t like to share. Just kidding. Not really.

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: Caramel Tart

November 22, 2016 at 7:29 pm | Posted in BCM, groups, pies & tarts, sweet things, tuesdays with dorie | 8 Comments
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caramel tart

This looks like a pumpkin pie, and given this time of year that would be a logical assumption, but it is in fact a Caramel Tart.  I was expecting something super sweet, chewy and gooey but was surprised.  It really isn’t overly sweet, has more the consistency of a ganache tart and really is fabulous cold, as Dorie recommends.  I made just two individual tartelettes, using a quarter of a recipe, but if I have a dinner party, I won’t hesitate to make a big one.  I put a quenelle of ganache top (more for photo decoration than anything else) and when we ate them, a bit of whipped cream, too…delicious.

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

Tuesdays with Dorie BCM: Pear Tart with Crunchy Almond Topping

October 25, 2016 at 12:01 am | Posted in BCM, groups, pies & tarts, sweet things, tuesdays with dorie | 12 Comments
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pear tart with crunchy almond topping

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!

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: Apple Tarte Flambé

September 13, 2016 at 12:01 am | Posted in BCM, groups, pies & tarts, sweet things, tuesdays with dorie | 6 Comments
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apple tarte flambé

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.

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: Philadelphia Blueberry-Corn Tart

August 23, 2016 at 12:01 am | Posted in BCM, groups, pies & tarts, sweet things, tuesdays with dorie | 11 Comments
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philadelphia blueberry-corn tart

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.

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: Summer Market Galette

July 12, 2016 at 12:01 am | Posted in BCM, groups, pies & tarts, sweet things, tuesdays with dorie | 8 Comments
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summer market galette

It’s like– BOOM– all of a sudden there’s so much fruit at the farmers’ market.  Perfect time to make a Summer Market Galette.  You can toss just about whatever stone fruit or berries you desire into this thing…I used a couple of peaches and apricots, a plum, some cherries and some blueberries.  It all bakes up into bubbly sweet goodness.

I had a round of dough in the freezer leftover from Dorie’s Jammer Galette and pulled that out to use here.  It wasn’t until I started to fold and pleat the dough over the fruit that I noticed something seemed strange and remembered the Jammer actually used a sablé cookie dough and not the regular flaky galette dough.  Oopsies!  The galette was still delicious, and the soft cookie-like dough made it seem almost like a cobbler.

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: Jammer Galette

April 26, 2016 at 10:00 am | Posted in BCM, groups, pies & tarts, sweet things, tuesdays with dorie | 13 Comments
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jammer galette

Sometimes there just isn’t any good fruit around to make a pie.  Where I live right now, I can get some really old apples or some really green rhubarb at the farmers’ market.  We’re in the in-between season.  That’s when jam tarts come in handy, like the Jammer Galette.  This is a full-size version of Dorie’s Jammer cookies–a short and sandy sablé crust, topped with jam and covered in a sweet streusel.  I’m often taking a large version of something and scaling it down to a smaller size, but the little Jammer really does scale up well.

We’ve used Dorie’s sweet tart and galette doughs in the past, and I have a piece of each in the freezer.  I was tempted to cheat and swap one of them here, but I stayed true and made the sablé.  I had some homemade rhubarb jam from last summer in the fridge and I used it up here to make room for this year’s coming preserves stash.  This galette is pretty easy to make…the crust and and streusel can be taken care of in advance, and of course you can buy a nice jam for this.  It’s slim and bakes up crisp and delicate, and, naturally, it’s fabulous with vanilla ice cream.

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: Chocolate-Chestnut Tart with Chestnut-Vanilla Syrup

December 22, 2015 at 10:12 pm | Posted in BCM, groups, pies & tarts, sweet things, tuesdays with dorie | 14 Comments
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chocolate-chestnut tart

I’ve unfortunately (or maybe not, since I was on vacation) missed the last two TWD postings but I’m hoping to come back strong with this Chocolate-Chestnut Tart.  Don’t let my terrible photo (boo to winter afternoon lighting!) fool you, this tart is darn delicious.  If I were in charge of cooking Christmas dinner, I’d be making it a second time this week.

We’ve used Dorie’s Sweet Tart Dough many times by now, and here it’s filled with candied chestnuts and a rich, truffle-like baked chocolate filling.  The chestnuts are candied during a long, slow poach in vanilla simple syrup.  I was able to easily find vacuum packed chestnuts in a neighborhood gourmet store (I think I’ve even seen them at Trader Joe’s recently).  I candied my entire package, which was more than the recipe called for.  In addition to the sliced chestnuts hiding under the chocolate filling, I decorated the top of the tart with some of the extras, brushed with gold dust for a little holiday bling.  Served with a scoop of ice cream and a drizzle of the awesome reduced chestnut poaching syrup, this was a fine way to end a meal.

For the recipe, see Baking Chez Moi by Dorie Greenspan (it’s also here). Don’t forget to check out the rest of the TWD Blogroll.  And happy holidays!!

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