As you may have noticed, I make mooncakes every year– just not in the usual flavors. While I really do like my chocolate-cherry mooncakes and my gingerbread mooncakes, I thought I’d try a new recipe this year and go with something almond-flavored.
For the centers I baked up an extremely moist almond cake. I actually tried two different recipes to see which one I liked better– the first is from Chez Panisse and is mixed in the food processor, and the second is from Amanda Hesser has a bit more flour in it and is made in the mixer. The first one turned out more cake-like, probably due to the fact that it incorporated whole eggs rather than just yolks, but the second turned out moister and squidgier, despite the fact that it had twice as much flour in it. I ended up using equal amounts of each cake, crumbled up together, to make my filling– it was the perfect mix!
I cut the sweetness of the almond cake with a tart raspberry jam center– Smuckers is my favorite raspberry jam, but not the seedless kind!– which I piped into the filling balls before molding the mooncakes.
Out of the blue one day my husband emailed me a link to the apparently famous Chez Panisse Almond Tart. Since he rarely requests specific desserts I felt compelled to make it– also, we had a bunch of extra heavy cream left over from an earlier baking binge, so any recipe involving cream was welcome! I picked up some sliced almonds, and the rest of the ingredients were already in my pantry– always a plus.
The tart itself didn’t look too hard to make– fussy, sure, with repeated check-ins during the baking time to (weirdly) tap the surface of the tart with a spatula, but not difficult. Surprisingly for me, the crust baked up nicely with minimal shrinkage (I always have issues with that), and while I had my doubts about the filling consistency being too thin when I first poured it into the tart shell, it firmed up nicely in the oven.
After blueberry picking, despite having made Blueberry-Chocolate Pudding and Blueberry Breakfast Cake, we still had a ton of berries left. Luckily, with a picnic coming up and a package of puff pastry in the freezer, I was able to throw together some last-minute pastries to use up another cup or so of berries!
These are actually almost exactly the same, technique-wise, as these Peach Almond Pastries I made at this time last year– and they worked out just as well! In this case the thick blueberry compote (microwaved, not stovetop!) was accented nicely with a layer of almond paste, and provided a nice contrast to the crisp, flaky layers of buttery pastry. Try this recipe the next time you have extra fruit lying around the house– you won’t regret it!