Whisk: a food blog: Pies and Tarts

Showing posts with label Pies and Tarts. Show all posts

Monday, October 17, 2011

Easy Caramel Apple Tarts with Puff Pastry – Perfect Fall Dessert

Looking for a delicious dessert idea? These Caramel Apple Tarts are the perfect treat for fall. Made with puff pastry, diced apples, and rich homemade caramel, this recipe transforms a classic fairground favorite into a delightful baked dessert. Whether you make a full pie or individual tarts, the result is always irresistible.

If you don't have puff pastry in your refrigerator, just use a regular pie crust. If you don't have that, just make caramel apples!

Why You’ll Love This Recipe

A great way to use up fresh apples during apple-picking season.
Use puff pastry for a light, flaky crust or substitute with pie crust.
Serve as a show-stopping dessert with vanilla ice cream at your next gathering.

Recipe: Caramel Apple Tarts

Makes 1 pie or 12 individual tarts

Ingredients:

1 cup sugar
1 cup brown sugar
1/2 cup butter, cut into pieces
3/4 cup sweetened condensed milk (or 300-mL can)
2/3 cup golden corn syrup
1/4 cup maple syrup
1 teaspoon honey
1 teaspoon vanilla extract
1/4 teaspoon salt

6 apples, peeled and diced

Puff Pastry

Instructions:

In a heavy saucepan over medium heat, stir all ingredients until a temperature probe reaches 236°F. Make sure you stir constantly and ensure the mixture doesn't stick to the bottom and start to burn. Let cool.

Meanwhile, peel and dice the apples. Stir the apples into the cooled caramel mixture.

Preheat the oven to 375°F.

Roll out the puff pastry.

Fill the tart shell (or individual tart shells). Bake for 50-60 minutes (30-40 minutes for individual tart shells). Let cool. Serve with vanilla ice cream.

More to Explore:

Monday, August 8, 2011

Gâteau Basque Recipe: A Classic Almond Pastry Cream Delight

Is it a cake or a pie? The Gâteau Basque blurs the lines between both, offering a crispy crust and a luscious almond-flavored pastry cream filling. If you love the rich, velvety texture of crème pâtissière, this traditional dessert from the Basque region of Spain is a must-try.

The Basque Country, situated between Spain and France, is known for its unique culinary traditions, and Gâteau Basque is one of its signature desserts. With its buttery crust and creamy almond filling, it’s a perfect balance of texture and flavor.

Despite its name, it's not really a gâteaux, or cake, but rather two layers of buttery, crumbly crust filled with pastry cream. As it bakes, the crust and filling meld into one delicious whole.
- Sunday Suppers at Lucques: Seasonal Recipes from Market to Table
by Suzanne Goin, Teri Gelber

Recipe: Gâteaux Basque (Almond-Filled Basque Cake)

Serves: 8

Ingredients:

Gâteaux Basque 1 1/2 cups all-purpose flour 3/4 cup cake flour 1 cup sugar Pinch salt 1 lemon, zested 12 tablespoons unsalted butter, cut into small pieces and softened 1 whole egg 2 egg yolks
Almond Pastry Cream 1 cup milk 1 teaspoon vanilla extract 2 egg yolks 1/4 cup sugar 1/4 cup all-purpose flour 1 ounce fine-ground almonds (about 1/4 cup)
1 egg, lightly beaten, for glazing Unsalted butter for pastry cream and tart pan

Instructions:

1 Prepare the Pastry Cream (Crème Pâtissière):

Heat the milk and vanilla in a saucepan until it reaches a boil.
In a stand mixer, whisk together egg yolks and sugar until smooth.
Gradually fold in flour and ground almonds.
Slowly drizzle the boiled milk into the yolk mixture while whisking continuously.
Return the mixture to the heat and bring it to a gentle boil, simmering for 5 minutes while stirring constantly.

2. Cool the Pastry Cream:

Pour the cream into a shallow pan, cover with plastic wrap, and optionally dot with butter to prevent a skin from forming.

3. Assemble the Gâteau Basque:

Use a food processor to prepare the dough for the crispy crust.
Layer the pastry cream filling inside the crust.

4. Bake:

Bake at 350°F for 50 to 60 minutes until the crust is golden and crisp.

You can find the recipe for Gâteaux Basque (Almond-Filled Basque Cake) in the book Le Cordon Bleu at Home (affiliate link).

Tasting Notes
I loved the crust, but I would fill it with more than just almond pastry cream next time.

More Almond-Inspired Desserts
Ask Chef Dennis: Home » Recipes » Cake Recipes Gateau Basque {Basque Cake Recipe}
Epicurious: Gâteau Basque

Next Time
Meringue in Concorde (Chocolate Meringue Cake Filled with Chocolate Mousse) page 464

::Whisk::
I'm baking my way through a cooking school curriculum using the Le Cordon Bleu at Home (affiliate link) cookbook. The "classes" are based on the Le Cordon Bleu curriculum found online and used as a guideline. Not all the items in the curriculum are in the cookbook, but most are. Where the items are not in the book, I try to find a suitable substitution.

More to Explore:

Monday, June 27, 2011

Clafoutis Normand (Apple and Cream Tart)

Clafoutis Normand is a delightful French dessert that blends the simplicity of baked custard with the richness of apples and cream. While purists might argue it should be called a "flaugnarde" since it doesn't feature cherries, this Normandy-inspired variation holds its own with buttery baked apples and a hint of Calvados (if you fancy). Whether you choose to make it with a flaky crust or as a crustless custard, this dessert is both elegant and comforting.

Recipe: Clafoutis Normand (Apple and Cream Tart)

Serves: 6

Ingredients:

Pâté Brisée Sucrée

1 cup all-purpose flour

½ cup cake flour

1 egg

1 tablespoon water

Pinch salt

3 tablespoons sugar

1 teaspoon vanilla extract

7 tablespoons unsalted butter, cut into pieces

1 egg, lightly beaten, for glazing

Baked Apples

3 apples (preferably Golden Delicious)

1 lemon, halved

4 tablespoons butter, melted

1 tablespoon Calvados (I left this out)

1 tablespoon sugar

Custard

1 egg yolk

2 eggs

¼ cup sugar

1 ounce fine-ground almonds (about ¼ cup)

1 teaspoon vanilla extract

2/3 cup crème fraîche or heavy cream

Instructions:

1. Prepare the Pastry (Optional):

Combine the flours, salt, sugar, and butter in a food processor. Pulse until crumbly.
Add the egg, water, and vanilla. Blend until the dough comes together.
Roll out the pastry and line a tart pan. Chill for 30 minutes. Pre-bake at 375°F for 10 minutes.

2. Bake the Apples:

Peel, core, and slice the apples. Rub with lemon to prevent browning.
Toss the slices with melted butter, sugar, and Calvados (if using).
Arrange on a baking sheet and bake at 375°F until golden and tender (about 15 minutes).

3. Make the Custard:

Whisk together the egg yolk, eggs, sugar, almonds, vanilla, and cream.

4. Assemble and Bake:

If using pastry, line the pre-baked tart shell with the baked apples. For a crustless version, layer the apples in a greased baking dish.
Pour the custard mixture over the apples.
Bake at 375°F for 25–30 minutes, or until the custard is set and a knife comes out clean.

You can find the recipe for Clafoutis Normand (Apple and Cream Tart) in the book Le Cordon Bleu at Home (affiliate link).

Tasting Notes
I love pudding, so this dessert is in my "make-again" pile. I made it both with a pie crust and without (since I ran out of leftover pastry). The crust gave it some texture, but I prefer the baked custard version, even though it was a touch darker than it should have been.

More Clafoutis
• No Special Effects: Tartine's Cherry Clafoutis (Clafoutis aux Cerises)
• Cooking with Amy: Julia Child's Clafouti Recipe
• Gastronomer's Guide: Plum Flognarde
• Nourished Kitchen: Flaugnarde with Roasted Berries

Next Time
Crème chantilly, Crème pâtissière, Crème anglaise, Crème bavaroise
(Whipped cream, pastry cream, Bavarian cream)

::Whisk::
I'm baking my way through a cooking school curriculum using the Le Cordon Bleu at Home (affiliate link) cookbook. The "classes" are based on the Le Cordon Bleu curriculum found online and used as a guideline. Not all the items in the curriculum are in the cookbook, but most are. Where the items are not in the book, I try to find a suitable substitution.

More to Explore:

Monday, June 20, 2011

Tartelettes aux Fraises (Strawberry Tartlets)

Tartelettes aux Fraises, or Strawberry Tartlets, are a delightful celebration of simplicity and freshness. Combining a buttery pie crust, lightly sweetened Chantilly cream, and ripe, juicy strawberries, this dessert is perfect for summer. With strawberry season in full swing, it’s the ideal treat to showcase the flavor of fresh-picked berries.

It's strawberry season in Ottawa, so I walked over to the fields by my house to the local "pick your own" farm and pinched off fresh, sun-kissed red strawberries. I used the leftover pastry from last week's Tarte aux Agrumes (Citrus Tart). A quick whisk of whipping cream, and this dessert was ready.

Recipe: Tartelettes aux Fraises (Strawberry Tartlets)

Serves: 6

Ingredients:

Pâté Brisée Sucrée

1 cup all-purpose flour

½ cup cake flour

1 egg

1 tablespoon water

Pinch salt

3 tablespoons sugar

1 teaspoon vanilla extract

7 tablespoons unsalted butter, cut into pieces

1 egg, lightly beaten, for glazing

1 ½ pint basket of strawberries

Raspberry Glaze

6 ounces raspberry jam (a generous ½ cup)

1 tablespoon kirsch (I left this out)

Chantilly Cream

1 ¼ cups heavy cream

¼ cup confectioner’s sugar

1 teaspoon vanilla extract

Instructions:

1. Prepare the Pastry:

Combine flours, salt, sugar, and butter in a food processor. Pulse until crumbly.
Add egg, water, and vanilla. Blend until the dough forms.
Roll out and cut into small circles to fit tartlet pans. Chill for 30 minutes.
Pre-bake at 375°F for 10–12 minutes until golden. Let cool.

2. Prepare the Glaze:

Warm the raspberry jam in a small saucepan. Add kirsch (if using) and mix until smooth.

3. Whip the Chantilly Cream:

In a chilled bowl, whisk together the heavy cream, confectioner’s sugar, and vanilla extract until soft peaks form.

4. Assemble the Tartlets:

Spread a thin layer of Chantilly cream over the cooled tartlet shells.
Arrange strawberries on top.
Lightly brush the strawberries with the raspberry glaze for a glossy finish.

You can find the recipe for Tartelettes aux Fraises (Strawberry Tartlets) in the book Le Cordon Bleu at Home (affiliate link).

Tasting Notes
Tartelettes aux Fraises are a crowd-pleaser. They combine the crunch of buttery pastry with the lightness of whipped cream and the natural sweetness of strawberries. Similar to a strawberry shortcake, these tartlets elevate the experience with their elegant presentation and fruity glaze.

Links
Dorie's La Palette’s Strawberry Tart
Confessions of a Tart: Fresh Strawberry Tart

::Whisk::

I'm baking my way through a cooking school curriculum using the Le Cordon Bleu at Home (affiliate link) cookbook The "classes" are based on the Le Cordon Bleu curriculum found online and used as a guideline. Not all the items in the curriculum are in the cookbook, but most are. Where the items are not in the book, I try to find a suitable substitution.

More to Explore:

Monday, June 13, 2011

Tarte aux Agrumes (Citrus Tart)

The Tarte aux Agrumes, or Citrus Tart, is a bright and refreshing dessert that highlights the natural sweetness and tang of oranges and lemons. While its components—pâté brisée sucrée, citrus pastry cream, macerated fruit, and a citrus glaze—may sound daunting, each step is manageable when taken one at a time.

I've always had trouble with pie crusts (or pâté brisée sucrée if you want to be all French about it). But this crust came together easily for me. I didn't use the traditional method of putting the ingredients on the counter, making a well and "fraisage-ing" the dough. I used my food processor, threw all the ingredients in and whizzed until the dough formed a ball. So much simpler, and it was my best crust yet.

This tart (a pie has a crust on top and bottom, but a tart just has the bottom crust) is composed of orange pastry cream and macerated slices of orange and lemon.

Why Do Fruits Retain Shape in Sugared Water? Osmotic pressure! When cooking fruit in plain water, the sugars inside the fruit cells want to escape, causing the fruit to break down. Adding sugar to the cooking liquid equalizes the pressure and helps the fruit retain its structure. (Michael at Herbivoracious)

Recipe: Tarte aux Agrumes (Citrus Tart)

Serves: 6

Ingredients:

Citrus

1½ cups sugar

1½ cups water

2 teaspoons vanilla extract

2 small oranges, unpeeled and sliced thin

2 lemons, unpeeled and sliced thin

Pâté Brisée Sucrée

1 cup all-purpose flour

½ cup cake flour

1 egg

1 tablespoon water

Pinch salt

3 tablespoons sugar

1 teaspoon vanilla extract

7 tablespoons unsalted butter, cut into pieces

1 egg, lightly beaten, for glazing

Orange Pastry Cream

1 cup orange juice, strained

3 egg yolks

3 tablespoons sugar

1 tablespoon all-purpose flour

1 tablespoon cornstarch

1 tablespoon Cointreau (I left this out)

Orange Glaze

Juice of 3 oranges, strained

½ cup apricot jam or jelly, strained

Fresh mint for garnish

Instructions:

1. Prepare the Citrus in Syrup:

Combine sugar, water, and vanilla in a saucepan. Bring to a boil.
Add citrus slices and simmer for 10–15 minutes until translucent. Drain and set aside.

2. Make the Pastry:

Combine all pastry ingredients in a food processor. Pulse until the dough forms a ball.
Roll out dough, fit into a tart pan, and chill for 30 minutes.
Pre-bake the crust at 375°F for 12–15 minutes until golden. Let cool.

3. Cook the Orange Pastry Cream:

Whisk egg yolks, sugar, flour, and cornstarch in a bowl until smooth.
Heat orange juice in a saucepan until warm but not boiling. Slowly whisk into the egg mixture.
Return to the saucepan and cook over medium heat, whisking constantly, until thickened. Let cool.

4. Prepare the Glaze:

Simmer orange juice and apricot jam until reduced and syrupy. Strain if necessary.

5. Assemble the Tart:

Spread the cooled pastry cream into the tart shell.
Arrange citrus slices on top.
Brush with the orange glaze and garnish with fresh mint.

You can find the recipe for Tarte aux Agrumes (Citrus Tart) in the book Le Cordon Bleu at Home (affiliate link).

Tasting Notes

This tart offers a balance of sweet and tangy flavors, with the macerated citrus slices adding a slight bitterness that complements the creamy pastry cream. While I’m not typically a fan of pastry cream, the orange version in this recipe is smooth and refreshing. However, the buttery and tender crust is what truly stood out—it was my best yet!

Links
Dorie's The Most Extraordinary French Lemon Cream Tart
Dorie's Tartest Lemon Tart
David Lebovitz: Tarte au citron: Lemon Tart Recipe

Next Time
Tartelettes aux Fraises (Strawberry Tartlets) page 504

::Whisk::

More to Explore:

Monday, October 18, 2010

Apple Choosing and Apple Tart

we couldn't pick apples this year
mother nature had other plans for us

the frost bit the blossoms in the Spring
the apples fell early
the tree was bare

we had to choose
from a bin
or
from the ground

we went apple choosing
and still had fun

Apple pie has a rich history dating back to the late 14th century, with early recipes recorded in cookbooks of King Richard II’s time. One of the first written recipes for apple pie used a "coffin" pastry as a simple container, and sweeteners like sugar were often absent due to their rarity and high cost. Today, we enjoy apple pie in various forms, with tender, flaky crusts, and sweet apple fillings.

One variation of apple pie is the Apple Tart, made with a single bottom crust and topped with fresh apples. This recipe combines the classic flavors of apple pie with a unique twist for a delightful dessert. Whether you're celebrating fall or just love a classic apple treat, this Apple Tart is sure to become a family favorite.

According to Linda Stradley, on the website What's Cooking America, one of the first records of apple pie was in a cookbook originally compiled around 1390 A.D. by the master cooks of King Richard II. The following, according to historians, is one of the first recipes of what we know today as apple pie.

XXIII. For To Make Tartys in Applis
Tak gode Applys and gode Spryeis and Figys and reyfons and Perys and wan they are wel ybrayed co-lourd wyth Safron wel and do yt in a cofyn and do yt forth to bake well.

These early pies differed from pies today in that no sugar was used – for obvious reasons. Sugar was both scarce and expensive. Also, the pastry, referred to as a “coffin” in the ancient recipe, was considered simply a container, something not to be eaten.

It was said that the mark of a good “coffin” was if it could be run over by a wagon wheel without breaking!

Apple trees were brought to America from Europe. The only apple trees native to North America are varieties of crab apple trees. However, the acceptance of apples in American culture is demonstrated by the well-known slogan:

“As American as motherhood and apple pie.”

Today, the mark of a good apple pie is its tender, flaky crust and the shortest possible period of time between the picking of the apple and the baking of the pie. It has become a family tradition at our house to pick our own apples in the fall. At Thanksgiving this year, we made pies with apples that had been at the orchard as recently as the day before we made the pies.

Recipe: Apple Tart

An apple pie is often made with a double crust. This time we used only a bottom crust, making it an Apple Tart.

Serves: 8

Ingredients:

Dough:
200 g flour (about 1½ cups)
100 g butter, unsalted, and broken into pieces (about 7 tablespoons)
70 g confectioners' sugar (about 1/3 cup)
5 g salt (about 1 teaspoon)
4 ml milk (about 1 teaspoon)
3 egg yolks
5 ml pure vanilla extract (1 teaspoon)

700 g apples (about 3 cups)

Compote:
500 g apples (about 2 cups)
50 g sugar, optional (3½ tablespoons)
50 g butter (3½ tablespoons)
cinnamon, to taste

Instructions:
For the dough:
Sift the flour onto your countertop and make a well in the center. Add butter, confectioners' sugar, salt, milk, egg yolks, and vanilla extract to the well.
Mix ingredients using your finger in a circular motion until a paste forms. Then, use a pastry scraper to break up the dough into a crumbly mixture.
Perform the "fraisage" technique by rubbing a small portion of dough through your palms to distribute the butter and flour without overworking the dough. Repeat this with the remaining dough.
Knead the dough into a ball and ensure a spring-back effect when pressed. If the dough is too dry, add a little water; if too wet, add flour.
Shape the dough into a disc, wrap in plastic, and refrigerate for about 30 minutes.
For the filling:
Core, quarter, and slice the apples. In a pan, melt the butter and add the apples.
Add sugar (optional) and cook until the apples soften. Stir in vanilla extract and cook until the apples are tender, adding water if needed.
Pass the mixture through a food mill or use a food processor to puree into a compote.
Assembly and Baking:
Preheat the oven to 350°F (175°C).
Roll out the dough on a floured surface and line a tart pan or ring. Chill the dough while preparing the filling.
Spread the compote onto the bottom of the pastry. Arrange the remaining apple slices in a circular pattern on top.
Sprinkle with sugar and bake for 30 to 40 minutes or until the tart is golden and the apples are soft.

Tasting Notes
My 11-year-old loves to help make pie and she does it now with minimal supervision. We all love it when she gets into her pie-making mood. The only thing better than the taste of fresh apple pie is the anticipatory smell of it baking in the oven. This year, the pie came out just in time for the turkey to go in, and the lingering aroma of apple pie spices with a slow-roasting turkey – well, memories are made of this!

More to Explore:

Monday, October 11, 2010

Doodles and Pumpkin Pie

This year for Thanksgiving,
I decided to make a paper tablecloth
that we could all doodle on.
Throughout the day,
we would grab a marker
and doodle
things we were thankful for.

family
health
love
animals
school
peace
flowers
friends
home
cameras
music
Christmas
candy
birds
nail polish!

It was fun
and something I think we'll do not just at Thanksgiving,
but for many upcoming holidays.

My favorite pie is pumpkin. What's yours?

Nothing says fall like a homemade pumpkin pie. This simple yet flavorful recipe combines the richness of pure pumpkin, the warmth of spices like cinnamon and ginger, and the sweetness of maple sugar for a delicious treat. Whether you're hosting a holiday dinner or enjoying a cozy fall evening, this Pumpkin Pie is sure to impress your guests and satisfy your sweet tooth.

Recipe: Pumpkin Pie

Serves: 8

Ingredients:

1 15-ounce can pure pumpkin
1 1/4 cups whipping cream
3/4 cup maple sugar [or use regular sugar plus 1 tablespoon maple syrup]
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
3 large eggs

Instructions:
Preheat your oven to 325°F (165°C).

In a large mixing bowl, whisk together the pumpkin, whipping cream, maple sugar (or regular sugar with maple syrup), cinnamon, ginger, salt, and eggs until smooth and fully combined.

Pour the pumpkin mixture into a pre-baked pie shell.

Bake in the preheated oven for about 1 hour or until a knife inserted into the center comes out clean.

Allow the pie to cool before serving.

Happy Thanksgiving!

More to Explore:

Sunday, March 7, 2010

Apple Tart and Fraisage

Pies are a popular dessert at our house. Although I'm not a huge fan, my 11-year-old loves them. So she's become the resident expert. I've taught her the a-ha moments I had at Le Cordon Bleu regarding pastry: including fraisage. (See video below.) Although I'd read about fraisage, I didn't know exactly what it was until someone showed me. Some things need to be shown, and this was one of them. By not overworking the dough, it remains tender.

Charlotte aux Pommes, Crème Anglaise au Rhum (Apple Charlotte with Rum-Flavored Crème Anglaise)

Paul Brent, a seasoned and well-respected reporter in the Ottawa area, called me on Wednesday to see if I would like to be interviewed for a segment about blogging, cookbooks and Julie and Julia. The next day, he came to my home to film me making a recipe, as well as discuss my role as a food blogger in this new era of blogging and books. One of the questions Paul was exploring is this:

Will blogging force cookbooks into extinction when you can click and cook from a laptop?

I hope not. I still use a cookbook regularly. I love browsing the pages of beautiful and inspiring cookbooks before bed. I like to write notes in the margins. The stains on the pages of my cookbooks give them personality. I even have several cookbook ideas that I'm exploring and hope to get published someday!

The food blogging world brings new stories and visuals to classic and well-loved cookbooks. Mastering the Art of French Cooking, Volume I is complete with directions, techniques, instruction, and information, but it doesn't have any pictures. Now, through food blogs, there are hundreds of photographs and stories from kitchens around the world that work as a companion to this hefty volume.
The online food world is another resource for becoming a better cook. Television didn't replace books and neither will blogs.

What's your opinion?

I made this Apple Charlotte last year as part of the Le Cordon Bleu curriculum, but this time I didn't make a classic Charlotte. Instead, I made little tarts using my square tart pan. This was so much simpler than using a Charlotte mold and just as tasty.

Recipe: Charlotte aux Pommes, Crème Anglaise au Rhum (Apple Charlotte with Rum-Flavored Crème Anglaise)

adapted from Le Cordon Bleu at Home (affiliate link)

Serves: 6

Charlotte aux Pommes, Crème Anglaise au Rhum (Apple Charlotte with Rum-Flavored Crème Anglaise) mise en place

Ingredients:

For the Apple Compote:

3 pounds Golden Delicious apples, peeled, cored, and diced

¼ cup water

¼ cup sugar

2 tablespoons (1 ounce) unsalted butter

¼ cup apricot jam (I used cinnamon crabapple jelly.)

2 tablespoons dark rum (I used white rum.)

1 teaspoon pure vanilla extract

9-10 slices firm white bread

½-¾ cup clarified butter (I used regular butter.)

For the Crème Anglaise:

1 cup whole milk

1 teaspoon pure vanilla extract

3 egg yolks

1/3 cup sugar

2 tablespoons dark rum (I used white rum.)

Prepare the apple compote: Combine the apples and the water in a saucepan. Cover and cook over low heat for about 20 minutes. Stir the apples occasionally with a wooden spoon to keep them from sticking to the pan. Add the sugar, butter, jam, rum, and vanilla. Raise the heat to medium and continue cooking, uncovered, until all the moisture has evaporated, about 20 minutes.

Instructions:

Preheat the oven to 375°F.

Remove the crusts from the bread and trim the bread into 4-inch squares. Brush the pieces of bread on both sides with the butter and press into a tart pan (or square tart pan). Fill the bread shells with the apple compote.

Bake the charlotte 15 minutes, then cover with parchment paper or foil to keep the exposed ends of bread from burning. Continue baking until the bread is golden, about 20 minutes longer. Serve with crème anglaise.

For the crème anglaise: Heat milk and vanilla extract in a heavy saucepan over medium heat. Bring mixture to a boil. Remove immediately from the heat and let steep for about 10 minutes.

Meanwhile, whisk the yolks and sugar until the sugar dissolves and the mixture is a pale yellow color, about 2 minutes. Continue whisking and slowly drizzle in a bit of the hot milk mixture to temper, or warm, the eggs so they won't curdle. Keep whisking and slowly pour in the remaining milk mixture.

Return the mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard coats the back of a spoon. Do not boil since it will curdle if boiled. (If it does curdle, either strain or blend in a blender, adding cream if necessary. Or, start over.)

Remove the crème anglaise from the heat and strain it into a bowl. Let it cool in a bowl set of an ice water bath to stop the cooking, stirring occasionally to prevent a skin from forming. Cover with plastic wrap and refrigerate. It keeps for a couple of days.

More to Explore:

Tuesday, May 12, 2009

Tuesdays with Dorie—Tartest Lemon Tart

Tartest Lemon Tart is definitely the tartest, most pucker-worthy, and bitter tart I've tasted. But it's perfect. A spoonful of lemon with a chaser of homemade vanilla ice cream was sour, sweet, and bitter all in one bite.

You need a blender or food processor to make this dessert. After removing the seeds from the lemons, all the ingredients are whizzed to a smooth consistency.

I baked some of the mixture in hollowed-out half-lemons at a lower temperature of 300°F for 30 to 35 minutes (because my first batch of minis exploded). I also baked some in little antique tin molds for about the same length of time.

To serve, I spooned some vanilla ice cream on the side and placed an amaretti cookie in each.

What's your favorite lemon squeezer? Mine is an antique one I found at a flea market.

Recipe: Tartest Lemon Tart

Makes: 8 servings

Ingredients:

1½ lemons, scrubbed and dried

1½ cups sugar

1 large egg, at room temperature (I used leftover eggs that I had frozen.)

2 large egg yolks, at room temperature

1½ tablespoons cornstarch

½ cup heavy cream

½ stick (4 tablespoons) unsalted butter, melted and cooled (I didn't melt it.)

1 9-inch tart shell made with Sweet Tart Dough with nuts, partially baked and cooled (I used amaretti.)

You can find the recipe for Tartest Lemon Tart in the book Baking: From My Home to Yours (affiliate link) by Dorie Greenspan. To see how the rest of the TWD group fared with this week's recipe, click here and then click on each blogger! Thanks to Babette of Babette Feasts who chose the recipe for this week.

Tasting Notes
What is it about lemons that make us want to squeeze out a bit of juice and feel our whole face pucker? We'll keep coming back to this dessert, just like this video of a baby boy tasting lemon for the first time.

Recipe for Next Week (May 19)
Kelly of Baking with the Boys selected Fresh Mango Bread on page 45.

More to Explore:

Tuesday, April 28, 2009

Tuesdays with Dorie—Chocolate Cream Tart

Homemade chocolate pudding spooned onto a chocolate cookie crust with a dollop of whipped cream. My kids were in heaven. As were our neighbor's kids. One of mine licked off just the pudding and whipped cream and handed the cookie part back to me to finish!

I was at a popular dessert spot in Ottawa the other day called Memories. Situated downtown in the bustling Byward Market, it's a dessert-focused café I've been visiting since moving to Ottawa. At one time, all the desserts were listed on a big whiteboard tempting us with cheesecakes, chocolate oblivions, and pies. I had my first ever café au lait there served in a bowl. I awkwardly figured out the best way to hold the bowl without burning my fingers and tried to confidently display l'air de Paris without spilling any coffee down my chin.

As I was looking over the dessert menu at Memories this weekend, nothing was tempting me. On a menu, I'm always looking for the banana foster, molten chocolate cakes, toffee pudding, bread pudding or even floating islands! I like to eat something I don't make at home, or at least something I don't make often. Now that I'm baking so much, it's getting more difficult to enjoy a dessert at a café.

I liked what I ordered at Memories, which was a thin meringue on top of a lemon tart on top of an almond cake on top of a crust with a raspberry swirl. I'm just getting spoiled, and rounder in the process.

What do you look for on a dessert menu?

Recipe: Chocolate Cream Tart

Makes: 8 servings (I halved the recipe.)

Ingredients:

For the Chocolate Shortbread Tart Dough:

1¼ cups all-purpose flour

¼ cup unsweetened cocoa powder

¼ cup confectioners' sugar

¼ teaspoon salt

1 stick plus 1 tablespoon (9 tablespoons) very cold (or frozen) unsalted butter, cut into small pieces

1 large egg yolk

For the Filling:

2 cups whole milk

4 large egg yolks

6 tablespoons sugar

3 tablespoons cornstarch, sifted

¼ teaspoon salt

7 ounces bittersweet chocolate, melted

2½ tablespoons unsalted butter, cut into pieces, at room temperature

For the Whipped Cream:

½ cup cold heavy cream

1½ tablespoons confectioners' sugar, sifted

¼ teaspoon pure vanilla extract

You can find the recipe for Chocolate Cream Tart in the book Baking: From My Home to Yours (affiliate link) by Dorie Greenspan or here. To see how the rest of the TWD group fared with this week's recipe, click here and then click on each blogger! Thanks to Kim of Scrumptious Photography who chose the recipe for this week.

Tasting Notes
This pie was silky, velvety, rich, and chocolatey with a crunch from the shortbread crust. I might try using less bitter chocolate or Dorie's Chocolate Pudding as the filling next time, but this was a winning dessert.

Links to Other Chocolate Cream Tarts
• Eggs on Sunday: Strawberry Chocolate Cream Tartlets
• Serious Eats: Double Chocolate Tart

Recipe for Next Week (May 5)
Megan of My Baking Adventures has chosen Tiramisu Cake on pages 266-268.

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Tuesday, April 7, 2009

Tuesdays with Dorie—Banana Cream Pie

To me, cream pies are synonymous with the pies you get at Denny's or Perkin's. The ones that sit for days on end in their smudged display cases waiting for senior's day at the diner. I honestly don't think I've ever had homemade banana cream pie before this week. Dorie's cinnamon-spiced pastry cream that enrobes the banana slices is creamy and velvety before hitting the crunch from the crust.

Instead of a pastry crust, I made a crumb crust using some leftover Coconut Butter Thins from last week by pulsing them in the food processor with some melted butter. I baked the crust at 350˚F for about 10 minutes. I also tried baking the crust in a parfait glass, and that worked too.

I had some sweet Ataulfo mangoes that I had picked up at Costco and decided to try making one mini pie crust with this "champagne" of fruit instead of bananas. It turned out to be a favorite. I also used up some frozen egg yolks I had stored in the freezer.

Recipe: Banana Cream Pie

Makes: 8 servings

Ingredients:

For the Custard:

2 cups whole milk

6 large egg yolks

½ cup (packed) light brown sugar, pressed through a sieve

1/3 cup cornstarch, sifted

½ teaspoon ground cinnamon

1/8 teaspoon freshly grated nutmeg

Pinch of salt

1 teaspoon pure vanilla extract

3 tablespoons cold unsalted butter, cut into bits

3 ripe but firm bananas (or mangoes)

1 9-inch single crust made with Good for Almost Everything Pie Dough, fully baked and cooled

(or make a crumb crust)

For the Topping:

1 cup cold heavy cream

2 tablespoons confectioners' sugar, sifted

1 teaspoon pure vanilla extract

2 tablespoons sour cream

You can find the recipe for Banana Cream Pie in the book Baking: From My Home to Yours (affiliate link) by Dorie Greenspan or here. To see how the rest of the TWD group fared with this week's recipe, click here and then click on each blogger! Thanks to Amy from Sing for Your Supper who chose the recipe for this week.

Tasting Notes
Although it's not hard to make, it does require you to make it in stages: crust, pastry cream and whipped cream. This is a cream pie worth knowing how to make at home.

Recipe for Next Week (April 14)
15 Minute Magic: Chocolate Amaretti Torte on pages 276 and 277 chosen by Holly of Phe/MOM/enon.

Other Links to Articles and Recipes for Banana Cream Pie
• Article in the New York Times: L.A.’s Top Banana
• Tartelette: Banana Cream Pie with caramel and chocolate

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Tuesday, January 6, 2009

Tuesdays with Dorie—French Pear Tart

French Pear Tart - A Classic Almond and Pear Dessert

"On the twelfth day of Christmas, my true love gave to me…" Dorie's French Pear Tart. And not just that but the Tuesdays with Dorie group was treated to an in-depth interview with Dorie who even joined in this week and baked and blogged with the rest of us. This truly is a fun and inspiring group to be a part of. Thanks Dorie and, of course, Laurie whose brainchild it was to start this group one year ago!

"The really stylish French hostess will mix store-bought with handmade for dessert and do it judiciously and with flair." — Dorie Greenspan from her article " When French Women Bake..." which won a James Beard Foundation Journalism Award

I'm being VERY French this week and have used both store-bought mini tart shells and canned pears. Ooh la la! After the [French] six-layer-extravaganza of a yule log that I made last week, this was a welcome change. It's "pretty nifty" and tasty!

Recipe: French Pear Tart

I halved the recipe and baked the minis for 30-35 minutes.

Ingredients:

For the almond cream:

¾ stick (6 tablespoons) unsalted butter, at room temperature

2/3 cup sugar

¾ cup ground blanched almonds

2 teaspoons flour

1 teaspoon cornstarch

1 large egg

2 teaspoons dark rum or 1 teaspoon pure vanilla extract

Tart shells

Can of pears

You can find the recipe for French Pear Tart in the book Baking: From My Home to Yours (affiliate link) by Dorie Greenspan. To see how the rest of the TWD group fared with this week's recipe, click here and then click on each blogger! Thanks to Dorie Greenspan who chose the recipe for this week and will post the recipe.

Tasting Notes
This tart is easy and delicious. I know it would be even better with the homemade nut crust and freshly-poached pears.

"If music be the food of love, play on."
— Shakespeare

Recipe for Next Week (January 13)
Savory Corn and Pepper Muffins on page 6.

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Monday, October 17, 2011

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Instructions:

Monday, August 8, 2011

Ingredients:

Instructions:

Monday, June 27, 2011

Recipe: Clafoutis Normand (Apple and Cream Tart)

Ingredients:

Instructions:

1. Prepare the Pastry (Optional):

2. Bake the Apples:

3. Make the Custard:

4. Assemble and Bake:

Monday, June 20, 2011

Recipe: Tartelettes aux Fraises (Strawberry Tartlets)

Ingredients:

Instructions:

1. Prepare the Pastry:

2. Prepare the Glaze:

3. Whip the Chantilly Cream:

4. Assemble the Tartlets:

Monday, June 13, 2011

Recipe: Tarte aux Agrumes (Citrus Tart)

Ingredients:

Instructions:

1. Prepare the Citrus in Syrup:

2. Make the Pastry:

3. Cook the Orange Pastry Cream:

4. Prepare the Glaze:

5. Assemble the Tart:

Monday, October 18, 2010

Ingredients:

Monday, October 11, 2010

Recipe: Pumpkin Pie

Ingredients:

Sunday, March 7, 2010

Sunday, August 2, 2009

Recipe: Charlotte aux Pommes, Crème Anglaise au Rhum (Apple Charlotte with Rum-Flavored Crème Anglaise)

Ingredients:

Instructions:

Tuesday, May 12, 2009

Recipe: Tartest Lemon Tart

Ingredients:

Tuesday, April 28, 2009

Recipe: Chocolate Cream Tart

Ingredients:

Tuesday, April 7, 2009

Recipe: Banana Cream Pie

Ingredients:

Tuesday, January 6, 2009

Recipe: French Pear Tart

Ingredients:

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