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, tarts
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.
Tags: baking, tarts
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.
Tags: baking, chocolate, tarts
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.
Tags: baking, fruit, tarts
We’re on a roll with tasty tarts from Baking Chez Moi and this week we’re continuing to make the most out of summer fruit with a Cherry Crumb Tart. Here, we have our old friend STD (sweet tart dough, that is) housing lots of fresh cherries that are nestled in an almond frangipane filling and topped with streusel crumbs. Yum, right!?! This tart sounds like it has a lot of components, but you can make your dough (and roll and pan it, too), frangipane and crumb topping all a day or two ahead of time. Then when you’re ready to go, just par-bake your crust, pit your cherries and follow the bake-off instructions.
When I came home from vacay, I was pretty sure the summer’s cherries were a thing of the past (just like that gorgeous Montana view…boo) and I planned to pick up a punnet of blackberries to use in this tart instead. But lo and behold, I found some sour cherries at the greenmarket and snapped them right up. Sweet cherries would be just as good here, btw. My streusel didn’t really keep it’s crumbly, piecey shapes in the oven but kind of melded together into a (quite sweet) crispy shell. Not sure why, since I used cold ingredients and chilled it overnight, but it was still delicious. I flavored it only with cardamom, no orange zest, and thought it was the perfect subtle flavoring to go with the cherries and almonds. I liked the tart with a little whipped cream and thought it held up just fine in the fridge for a couple of days, as we cut off slices after dinner and whittled it down to nothing.
I’m wishing now that I’d taken a side view photo of a slice. It really was full of red cherries! For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!
Tags: baking, fruit, tarts
A full-on fruit tart is never one of my go-to desserts. I don’t know why, since I’m big on the combo of fruit and crust…I can certainly get behind a good slice of pie or a big scoop of crisp. But I just don’t really think of fruit tarts. It takes the peer pressure of organized group baking to get me to make one, like this Apricot-Raspberry Tart, and remember how spectacular they can be.
This tart is really all about the apricots. Luckily, they’re in season now where I live, and at the farmers’ market I found baskets of the tiniest blushing apricots. Even though I made a small tart using a half batch of sweet dough, I was able to stuff it full of the little guys. At the bottom of the tart shell. a layer of cake or brioche crumbs (or even ladyfingers) acts as a sponge to absorb any juices from the baked fruit. At the restaurant where I work, cakes for specials orders are usually baked off as sheets that are then punched out and assembled in ring molds. That means there’s always some cake off-cut or trim in the walk-in that’s up for grabs. I took home an square of hazelnut cake last week with this this tart in mind. My apricots and raspberries held shape pretty well and didn’t release too much juice, but I liked the added flavor that the hazelnut cake crumbs gave. Having used it, I garnished my tart with some candied hazelnuts instead of the pistachios Dorie suggests.
Really, this tart was so pretty I hesitated to cut it! It’s a fine treat to celebrate Bastille Day today. Even though it may be best eaten up the day of baking, we had a couple of slices left over and I don’t think they suffered too much from a night in the fridge. For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!
Tags: fruit, pie, tarts
I’ve done a pretty traditional LMP here before, so I guess it’s time to try out Gale Gand’s Not-Your-Usual Lemon Meringue Pie. Forget about making pie crust for this– lemon curd and meringue are sandwiched Napoleon-style between layers of crispy sugared phyllo dough. BTW, based on the previous Gale Gand stuff we’ve made, I was not at all surprised to see phyllo pop up here.
This is a pretty dessert and it’s pretty straightforward, too. It does need to be served fairly soon after it’s stacked up, but you can make the lemon curd and bake the phyllo crisps plenty ahead of time. Wait till the last minute to get the brown sugar Swiss meringue done, though.
We liked this “pie” a lot. The pretty layers do smoosh as soon is they’re hit with a fork, but that’s okay. The lemon curd is a gentle one…not too puckery. The recipe left me with extra curd, which is no problem in my books, but I would recommend reducing the meringue amount by at least a couple of whites, if not by half.
For the recipe, see Baking with Julia by Dorie Greenspan (it’s also here). Here’s a video of the BWJ episode (this dessert is in the second half). Don’t forget to check out the rest of the TWD Blogroll!
Tags: baking, dessert, holiday, tarts
If you’re still on the fence about what to make for this Thursday’s dessert, let me make your decision harder by throwing one more option your way. This Cranberry Crackle Tart from Baking Chez Moi is for people who don’t mind breaking a bit with Thanksgiving tradition. It has a cookie-like base of sweet tart dough (fondly known to those in professional pastry circles as “STD”…we keep it classy), a layer of jam (which you can’t see here) and a meringue topping with cranberries folded though. The topping is like a crispy-edged marshmallow– the sweetness is interrupted by little bursts of softened, tart berries. This is meant to be a larger tart, but I didn’t need so much for the two of us on a random weeknight, so I just made a couple of individual tartlets (they took quite a bit less time to bake, btw). The big one, with its pretty, swirly meringue top and ruby-colored berries peeking through, would make an impressive dessert for a crowd. And it’s a light one, too, after a big dinner.
The hidden jam layer can be any red jam, really, like strawberry, raspberry or cherry. I made a cranberry sauce ahead of time from the extra berries that weren’t going into the tart and I used that instead. We ate our tarts with whipped cream, and my husband said it reminded him of pavlova with a cookie crust.
Tags: baking, fruit, tarts
Leslie Mackie ‘s Baked Yogurt Tart was one that I was rooting for in this month’s recipe nominations. The combination of fruit and yogurt in a pie crust sounded pretty good to me!
Instead of using berries for my tart, I pitted some of the sweet cherries I got from my CSA. I see now that I could have squeezed lots more cherries in there…I’ll keep that in mind when I make this again (which may be for this weekend’s BBQ with the in-laws). Also, I left the chopped almonds off my tart and added in a little almond extract instead.
The recipe says to bake it till brown on top. Mine took the full baking time but was nowhere near golden brown afterwards. I didn’t want to overbake it and since I could tell the custard was set, I just went ahead and took it out. When cut, this tart held its shape and reminded me of a cheesecake. I actually thought the filling could be a tad softer– I’m not sure if it was the thick Greek yogurt I used, or if the amount of flour used to thicken the filling could be reduced a bit (3/4 cup is a lot of flour!). I may fiddle with a couple of things next time I make this, but, all in all, it’s a tasty spin on a summer fruit tart.