a whisk and a spoon

Tuesdays with Dorie BCM: Gâteau Basque Fantasie

I am a fan of the gâteau Basque. In fact, I’ve made a couple of rather traditional versions here before, both filled with pastry cream and jammy fruit. This Gâteau Basque Fantasie is Dorie’s fall fantasy version. It has that great cookie-like double crust (seriously, so good!), filled with a cooked down mix of apples, grapes, lots of orange and dried fruit and nuts. It reminds me of mince pie, and I like it a lot. You can act out your own fantasies and switch things up, too. I imagine pears would be great in place of the apples, and you can change the spicing to be whatever you want it to be.

The pastry dough seems a little fussy to work with. It’s soft and cracks easily. But really, it’s super forgiving because all that seems to disappear in the oven. Any imperfections come out looking perfectly beautiful, even if you feel you’ve done a rather kooky patch job getting it into the pan. Don’t skip the egg wash and the pretty crosshatch pattern. Of course these are just my fantasy additions, but may I also suggest a scoop of vanilla ice cream and a little glass of vin santo?

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: Classic Fruit Tart

This Classic Fruit Tart is the type you’ll encounter in just about every French bakery case. A sweet shell, filled with pastry cream and topped with lots of berries, they are always eye-catching and so tempting. But they are really so easy to make at home, and very often, much tastier. Made at home, you can control when you assemble it, so the shell stays crisp and the berries fresh and vibrant. You can even play around with the flavors. I took the regular vanilla pastry cream and added a bit of almond extract to it, too, because I like that flavor with berries. I made mini tarts just so I can fill them as we want them, since there are only two of us. I couldn’t fit that many different fruits on top of my mini tartlets…space was a little restricted. I went with teensy tristar strawberries and some pink champagne currents. Then I filled in the gaps with some white chocolate Valrhona crunchy pearls. Maybe tomorrow’s pair will have raspberries in place of the strawberries, or maybe even rhubarb compote. Options, options.

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: 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!

Tuesdays with Dorie BCM: 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: 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

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!