It’s peach season, and as much as I enjoy eating them straight out of hand, I do on occasion like to use them in desserts. Tarts are a particularly good way to show off gorgeous produce, so it only makes sense that I would end up making a peach tart someday.
I was initially inspired by this recipe from Food52, which was intriguing in that the crust used oil (vegetable and olive oil) rather than butter, and that the fruit itself was topped with a sugar/flour mixture rather than being mixed in with it before baking. The finished tart wasn’t bad, but the crust had a sandy, crumbly texture that didn’t hold together all that well. I thought I could do better.
I made it again, substituting in a crust that uses melted butter but keeping the remaining parts of the recipe, which were pretty darned good. The crust recipe is similar to one I’ve used before, but it includes extra water and oil along with the butter, which seems to work pretty well! Best of all, I made it in one bowl and pressed it directly into the tart pan– no rolling or chilling!
The finished tart is beautiful (but rustic– this is not a pristinely perfect French-style tart), with the crumbly topping melting into a gorgeous bubbly glaze. I like it best served warm with vanilla ice cream, but I’ve been known to eat it with vanilla yogurt so I can call it breakfast.
I’m a huge fan of the Great British Baking Show. I admit it. It’s just so much fun to watch, and there’s no backstabbing or drama– just baking. There’s not even a huge prize at the end, so it’s clear people are just in it because they love to bake. And aside from the wholesome enjoyment of watching something like that, I have fun seeing the quintessentially British recipes that come up every week. Like pork pies. Cute little mini pork pies with adorable tiny quail eggs in them. (Here’s the episode: it’s around minute 20 of the show.) I just fell in love with those, and when I decided to have a historical-themed picnic I knew that they’d be perfect.
I’d never made a meat-based pie before, and I’d definitely never made hot water crust pastry before, but I was willing to give it a shot! I found Paul Hollywood’s recipe* and got to work! Continue reading
I admit that I’m not usually a beer person– it’s just not my thing, for the most part. But in certain applications, it can be a fun ingredient! This is one of those applications– not only is this tart delicious, but it makes a great dessert for any beer lovers you may know (and any people who, like me, aren’t necessarily beer fans).
I got the recipe from David Lebovitz, who has some great desserts (and a fabulous ice cream book that I use every summer to make my own ice creams) and lives in Paris, so I was confident that he wouldn’t fail me when it came to something called “French Beer Tart.” I was right.
This tart won rave reviews from all tasters– everyone really liked how you could taste the beer (so use one you like) without it being overpowering. One thing I might try next time would be more salt in the crust, or perhaps some ground-up pretzels instead of some of the flour. But the filling is perfect– wouldn’t change a thing.
I’ve been stretching the last jar of my batch of lemon curd from that tea party I mentioned before, and wondering why, since it’s so delicious, I don’t make it more often. So when an occasion came up to make a dessert for company, it’s hardly surprising that lemon curd was on my mind…
I decided to make a tart, and thought that some fresh blueberries would be a great complement to the tartness of the lemon curd. I dug out an old recipe for a brown sugar tart crust I’d previously used and loved, figuring that its sweetness and slight caramel flavor would add depth to the bright and zingy fruits in the rest of the dessert. And you know what? I was right!
The resulting tarts were beautiful to look at and delicious to eat– definitely a showstopper for company in any season (though I’m sure that the blueberries would be that much more delicious in summer).
So I mentioned the post-Christmas brunch we hosted earlier– along with sweets we also had several savory items, including a trio of delicious savory tarts. I was originally only going to make two– cauliflower and onion, and apple and fennel– but ended up having extra cauliflower, onions, and pie crust, and didn’t want to let it go to waste. The tarts didn’t turn out perfectly (cracks in the crusts allowed egg to leak through, making the bottoms soggy), but they were pretty tasty and provided inspiration for future recipes!
I’m a sucker for pastry, especially at breakfast, so when I came across this recipe for King Arthur Flour’s Almond Puff Loaf, which promised a delicious, multi-layered pastry in only a few simple steps, I knew I’d have to try it out. It starts with a base that’s halfway between a biscuit and a pie crust, and it’s topped with choux paste to provide some serious puff. The process reminded me a little of the Gateau St. Honoré, but the finished product was very different– probably because of the different ingredient proportions.
I also decided to add a layer of almond paste between the two doughs, to really amp up the almond flavor– I would highly recommend it to anyone seeking to try this recipe, along with using apricot jam, which pairs perfectly with the almond.
I am indebted to my dad for this recipe, as he’s always been one for making simple desserts that nevertheless end up tasting fantastic. (I still remember him blending up instant chocolate jello pudding with a peppermint Altoid and pouring it into a chocolate crumb crust– easiest chocolate pie ever!) Anyway, he made me try this recipe the last time I visited home and I’ve been making it ever since.
The filling, which you can pour into a graham cracker crust to make a pie, into dishes to make pudding, or into mini muffin tins to make tartlets, is amazingly simple– you just blend together your basic ingredients and you’re set! I admit to making things a bit more complicated with a homemade graham cracker base, but the basic recipe is fantastic just as it is– creamy, tangy, perfect for summer. Plus, unlike other key lime recipes I’ve seen, it’s got (secret ingredient!) low-fat cottage cheese in it rather than cream cheese, sour cream, or egg yolks, making it a healthy (okay, slightly healthier) alternative to the standard dessert!