Mini Lemon Sponge Tarts

I love this time of year.  I love that the air is changing and there is a crispness about it.  I love pulling out my sweaters and bundling up and feeling cozy, I love watching my son practice with his football team at the park, and I especially love that my Meyer lemon tree is coming back to life after being dormant all summer long.  I love lemons.  Perhaps, lemons could quite possibly be my favorite fruit.  My mother-in-law laughs at me every time I order an iced tea in a restaurant.  I always request a huge bowl of lemons, on the side, and I am very specific on how I like them cut.  In wedges, no dinky slices for me.  I have to be able to squeeze all of the luscious juices out of them, getting every last drop, including the pulp.


It seemed only appropriate that I make a lemon dessert to celebrate the beginning of fall, coupled with a handful of very ripe lemons on my favorite tree.


This recipe comes from a book that I consider "perfectly perfect", rustic fruit desserts.  I bake from it often and, to date, I have had not one catastrophe!  The original recipe was for a 10" tart.  However, I opted to make minis (I adore mini anything) and in doing so, I had to alter the baking time of the crust (I over baked the first batch of crust and I was unconscious and baked the minis for the same time as the 10". ooops!)  These are light, flaky, and utterly delicious!

Lemon Sponge Tart


Short dough
yield: 15 mini tarts or one 10" tart shell

ingredients:
1 1/2 cups all-purpose flour
1/4 cup sugar
1/4 tsp. sea salt
1/2 cup cold, unsalted butter, cut into cubes
2 Tbls. heavy cream
1 egg yolk

instructions:
• put the flour, sugar, and salt in a bowl of your food processor.
• add the butter and pulse until the mixture resembles coarse meal.
• lightly beat the cream and egg yolk and add it to the flour mixture, and pulse lightly.  you don't want to over process.  this will result in less firm, less flaky dough.
• wrap in plastic wrap, flatten into a 6"disk and chill for 1 hour.
• preheat oven to 375*
• on a lightly floured surface (the dough is on the sticky side) roll the dough out to 1/8" thickness
• cut enough circles to fit your tart molds.  press dough into tart shells.  prick a few times with a fork.
• put tart shells on a parchment lined baking sheet.
• cover each tartlette with parchment paper and fill with pie weights or dried beans.
• bake for 17 minutes (for the tarteletts, 30 minutes for the large tart)
• the tarts can be pre-baked one day ahead.

Lemon Sponge Filling

ingredients:
2 Tbls. unsalted butter, room temperature
1/2 cup sugar
zest of 2 lemons
2 eggs separated
juice of 2 lemons
2 1/2 Tbls. all-purpose flour
3/4 cup whole milk
1/2 tsp. fine sea salt

instructions:
• preheat oven to 425*
• in the bowl of your standing mixer, beat the butter, sugar, and the lemon zest at medium speed until well combined.
• add the egg yolks one at a time. mix until the batter is creamy.
• stir in the lemon juice, then the flour.  mix thoroughly.  this is a very thin mixture
• in a clean metal bowl, whisk the egg yolks and salt until soft peaks form. gently fold in the egg whites into the lemon mixture until evenly incorporated.
• pour into pre-baked tart shells.
• bake for 5 minutes.  turn the oven down to 325* and bake for an additional 12-15 minutes, until the filling is golden and firm to the touch.
• cool to room temperature.
• these are best eaten the day they are baked.  can be stored in the fridge, for up to 3 days.

Zucchini Ricotta Tart

I made this tart last week and I seriously can't stop thinking about it.  I have a little ricotta in the fridge as well as some zucchini's and I may just have to whip one up today to accompany tonight's dinner.  I found this recipe on Heidi Swanson's blog; 101 Cookbooks.  I did not file this recipe in my ever growing folder of "things to make", instead it lived on my kitchen counter to remind me that this was something I wanted to eat, immediately.

I made the crust in advance and then just assembled the tart a few hours before baking and serving.  Generally, I am a huge fan of everything Heidi.  However, this crust just did not work for me (or my guests).  I was perfectly content eating a crust less tart, however next time I am going to opt for a cornmeal crust.  I think a cornmeal crust will be the perfect compliment to this rich, yet light, savory, and delicious tart.  I may even make minis (5") and freeze them.  Pair this with a wonderful field greens salad and one has the perfect lunch!

Lasagna Tart
adapted from here
yield: 8-12 servings

Tomato Sauce
3 cloves garlic, minced
2 Tbls. olive oil
dash of red pepper flakes
pinch of kosher salt
1 14oz. can crushed tomatoes

1 1/2 cups ricotta
1 Tbls. heavy cream
2 medium zucchini, sliced very thin ( I used a mandoline)
sea salt

instructions:
• make crust of your choice.  I am going to try this one, next time (here) and add a little Parmesan cheese to it.
• preheat oven to 375*
• slice the zucchini's very thin and set in a colander.  sprinkle with 1 teaspoon of salt and set colander over a bowl.  let them sweat while you make the tomato sauce.
• set a small saucepan on the stove.  add the garlic, olive oil, red pepper flakes and the salt and turn the heat on to medium-high.  cook until the garlic starts to sizzle.  stir in the crushed tomatoes, bring to a simmer and turn down heat.  let simmer for 15-20 minutes.  remove (this can be done a day ahead).
• combine the ricotta, heavy cream, salt and pepper in a small bowl.
• pat the zucchini dry.
• to assemble the tart; spread half of the ricotta mixture on to the tart shell. spoon half the sauce over that and then arrange the zucchini circles over the first layer of sauce.  repeat this layer one more time, using up all your ingredients. sprinkle, generously with fresh, grated Parmesan.
• place the tart on a parchment lined baking sheet and bake for about 40 minutes or until the tart is cooked through.  remove from the oven and let cool for about 1o minutes before serving.

• we ate it at room temperature and it was simply scrumptious!

Mini Apple Galettes and a Happy New Year!

"Apples dipped in honey for Rosh Hashanah!   This time of year I hear my kids singing this song around the house, unconsciously, and it always makes me smile.  The apples, and especially the honey, represent a "sweet new year". So, this time of year, I try and incorporate both apples and honey into almost everything I make.

This year, I am making a plethora of goodies, however these mini apple galettes are something I am really excited about.  I love making galettes almost anytime of year.  Who doesn't like pie?  And better yet, who doesn't like an "unconstructed" pie?  There is nothing easier than rolling out some dough, in a not so perfect way, and throwing on some of your favorite fruit, mixed with a little citrus zest, some sugar and voila...a quick, easy, and delicious dessert.

This is one perfect dough!  I am adding this to the frozen food section in my freezer!

Galette Dough
adapted from rustic fruit desserts
yield: 9 minis (5"round)

ingredients:
dough
1 3/4 cups all-purpose flour
1 Tbls. sugar
3/4 tsp. fine sea salt
3/4 cup ( 6 oz.) cold, unsalted butter
3 Tbls. ice water ( plus a little extra)
1 tsp. fresh squeezed lemon juice

fruit
3/4 cup vanilla sugar
1 Tbls. corn starch
1/2 tsp. sea salt
zest of 1/2 a lemon
1 1/2 lbs. prepped fruit

instructions:
dough
• put the flour, sugar, and salt in a bowl, stir to combine, then put in the freezer for at least 10 minutes.
• cut the butter into 1/2" pieces , then add it to the flour mixture and toss until each cube of butter is coated with the flour mixture.  cut the butter into the flour using a pastry blender, just until the ingredients become coarse and crumbly.
• stir the water and the lemon juice and drizzle over the dough.  the dough will hold together when squeezed together in your hand.  add more water if needed.
• dump the pastry onto a floured surface and pat into a disk.  wrap in plastic wrap and chill for 1 hour.
• roll out dough and cut into several 5" circles.  line rolled pastry on parchment lined baking sheets.  set, covered in plastic wrap, in the refrigerator until ready to use.

fruit
• in a bowl, mix vanilla sugar, cornstarch, zest, and salt.  sprinkle 1/4 tsp. over each piece of dough, leaving a 1" border around the edge.
• toss the apples in the remaining sugar mixture.  arrange a few slices of apple on each piece of dough.  drizzle a little of the apple juices over the fruit.
• fold the outer edges of the dough over the outermost apples, pleating the dough as necessary.

baking:
• preheat the oven to 400*.  put the galettes in the fridge for at least 20 minutes to chill and relax the dough.
• sprinkle galettes with turbinado sugar.
• bake in the lower third of the oven for 25-28 minutes. then turn the oven down to 350* and bake for an additional 15 minutes or until the crust is golden and the fruit is bubbling.  cool for 30 minutes before serving.  these will last 2 days, covered with a tea towel.

Asparagus Tart

It has been a busy week.  Getting dinner on the table has been somewhat of a challenge.  I literally had about 30 minutes each night this week to throw dinner together.  Last night I made Gaby's (What's Gaby Cooking ) Asparagus, Gruyere and Parmesan Tart along with a big salad and some boneless, skinless chicken breasts that I pounded thin and marinated in citrus juice, olive oil and s + p.  So simple, so delicious.  When Isaac came to the table, he said, "yum, asparagus pizza"!  I think there are going to be more puff pastry savory creations in our future!

Gaby's Asparagus, Gruyere + Parmesan Tart

ingredients:
1 sheet of puff pastry, thawed in the fridge
1/2 cup Gruyere, shredded
1/4 cup Parmesan cheese, grated
1 bundle of skinny asparagus
salt
pepper
2 Tbsp. olive oil

instructions:

• preheat oven according to directions on box of puff pastry
• once puff pastry is thawed, sprinkle half of the cheeses onto the puff pastry.
• line asparagus on top of the cheese, scatter rest of cheese over asparagus.
• drizzle olive oil and sprinkle with S + P.
• bake in preheated oven for 20 minutes until pastry dough has puffed and the asparagus
is roasted and cooked through.

This is also really, really good cold

Chocolate Hazelnut Tart

The end of the summer means cramming all that is possible into a 3 day weekend. For us, returning from vacation, my days were filled with stocking the fridge, meal planning for the week, returning to packing lunches (yuck) and lots and lots laundry. We did manage to say yes to one labor day invite. Which means, I was forced to add one more thing to my list of chores; cook for a crowd.

As you all know (for those of you whom even bother to read my blog. I believe there is one or two of you) I love The Modern Baker. Thus far, everything I have made from this great big book of everything scrumptious is wonderful. The chocolate hazelnut tart is no exception.

I opted to make the sweet crust, and with his suggestion, opted to add ground almonds to the dry ingredients. This dough really came together nicely and was easy to assemble. After sitting in the fridge for 2 hours, I attempted to roll it out, however it was a little on the wet side. I decided to press it into the tart pan and it turned out great.

The recipe has orange zest in the ganache. I still have a a small bag of candied orange peels in my freezer. I decided to chop some up and add them to the top of the tart which complimented the toasted hazelnuts.

The tart is super rich, but got rave reviews.

The Perfect Pie Crust

In honor of Julia Child's birthday (yesterday, the 15th) I wanted to make something from the Baking with Julia cookbook. I make something that would put me over the edge and really challenge me.

However, when a friend of mine asked me to "cater" her parents 50th wedding anniversary party, I had a hard time saying no. I am not a caterer. I just love to cook and everyone in my inner circle knows this about me. After putting the menu together, I thought it would be festive to make little apple tarts to go along with the "wedding" type cake they were going to get for the party.

In the front of the book are about 8 "basic" must do recipes. The flaky pie dough is one of them. I have not found a dough that I am in love with, until now! This is the perfect pie dough. It doesn't shrink when cooked and it holds true to its name...it is flaky. The recipe says it makes enough for 4 9-10 pies or tarts. I made 22, 4" small tarts.

Originally, when I was planning the menu for my friend, I wanted to make individual apple crisps. I made some, as a test (aug. 10th post) and although I thought the crisps were good, it didn't translate well for individual desserts. I wanted to keep them small and remembered an apple streusel tart I made one Thanksgiving back in the early 90's. I found the original recipe, however didn't have both pages of the recipe. So I decided to make one up. Here is what I did:

Flaky Pie Dough
Baking with Julia

Ingredients

5 1/4 cups pastry flour
1 Tbls. kosher salt
1 1/2 sticks cold, unsalted butter, cut into small pieces
1 1/4 cups solid vegetable shortening, chilled
1 cup ice water

I made mine in my food processor.

Directions
1. Put dry ingredients in bowl of food processor fitted with the metal blade and process.

2. Take the top off and scatter the cold butter and shortening and pulse until it resembles moist cornmeal.

3. Add a little of the liquid and pulse a few times and then add more liquid until the mixture has curds and clumps and sticks together when pressed between your fingertips.

4. Wrap the dough in plastic and refrigerate for at least 2 hours or overnight.

5. Roll to 1/4" thickness. Cut out and place in desired pan.

The dough can be stored in the fridge for 5 days or frozen for one month. Divide it into quarters before freezing.

Apple Filling

Ingredients
2 Tbls. fresh squeezed lemon juice
1/4 cup sugar
1 1/2 tsp. cornstarch
zest from one lemon
1/2 tsp. vanilla
1/4 tsp. cinnamon

Directions
1. Peel and core the apples. Cut apples anyway you like.

2. Pour other ingredients over apples and mix to coat apples

Put apples in prepared tart/pie shell

Streusel top

Ingredients
1 cup flour
1/2 cup sugar
1 stick (4 oz. ) butter, cold and cubed
zest of one lemon

Directions
1. Mix dry ingredients

2. Cut butter into dry ingredients with your hands or a pastry cutter. It should be chunky and crumbly.

Top each tart with a handful of streusel.

Preheat oven to 350*. Bake for about 30-40 minutes. At the 30 minute mark, check tarts, they may or may not need more time.

Happy eating!!

Peach Tea Cake

I am reading my magazines and I am finding so many wonderful recipes to experiment with . I found these Stone Fruit Tea Cakes and couldn't wait to try them. I had an over abundance of peaches and with plans to go to our cousins for lunch this weekend, I had the perfect excuse to make it.

I made the pastry dough (doubled it) in advance and stuck it in the freezer. This is not a great dough to work with, it is super sticky, falls apart BUT the end result is worth the trouble and hassle of working with it. Be patient, don't be discouraged. I was super discourage, I wanted to through the entire dough in the garbage, but had already committed to making this plus my peaches were prepped.

This is an outrageously delicious cake. This is the perfect summer dessert, but could be made year around using frozen stone fruit. Yet, next time, instead of sprinkling the sugar over the fruit, I would mix it prior and add a little lemon zest.

Top this with a a little vanilla ice cream and you have a great crowd pleaser.

Daring Bakers; Bakewell Tarts

The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.

This was a very busy baking month for me, so I didn't get around to making these until this morning.  I had already made the jam earlier in the week, so I didn't really have that much to do.  I made the dough early in the morning, then Levi and I headed out to the Santa Monica farmers market.  When I got home, I rolled out the dough and placed them in their tart pans and then froze them for a while (I opted to take a nap, so I left them in a little longer than normal).  I baked the tarts and while they were baking, I made the Frangipane.

Super easy!  My hubby loves anything with almonds, so he is going to be one happy guy tonight!

THESE ARE DELICIOUS AND SO WORTH THE "CHALLENGE"

Sweet shortcrust pastry

• 225g (8oz) all purpose flour
  
• 30g (1oz) sugar
  
• 2.5ml (½ tsp) salt
  
• 110g (4oz) unsalted butter, cold (frozen is better)
  
• 2 (2) egg yolks
  
• 2.5ml (½ tsp) almond extract (optional)
  
• 15-30ml (1-2 Tbsp) cold water
  

Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.

Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.

Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes.

I then rolled them out and made small, 3" tarts.  Roll out dough and place in tart shell.  Freeze for around an hour.  Remove from freezer and line with foil and cover with pie weights.  

Blind bake tart shell 325* for 15-18 minutes.  Remove from oven and let cool, slightly.

Strawberry Lump Preserves

(adapted from The Breakfast Book by Marion Cunningham)

• about 4 Cups strawberries, washed & hulled, cut in half
  
• 1/2 Cup sugar
  
• 1/2 Cup fresh lemon juice

Choose a sunny, warm day to do this.  Mash half the berries and put in a saute pan.  Stir in sugar and lemon juice and cook over medium-low heat for 1-2 minutes, stirring constantly.  Add the rest of the strawberries.  Turn the heat to medium and still stirring, bring to a boil.  Spoon off the foam and let boil for about 10 minutes.  Remove from heat.

Pour the preserves into a large shallow dish so they are spread out in a thin layer.  Cover with cheesecloth and put outdoors in the sunshine for at least 6 hours.  

Spoon into jars and cover.  Store in fridge for up to 10 days.  After that, freeze in containers.

Frangipane

• 125g (4.5oz) unsalted butter, softened
  
• 125g (4.5oz) icing sugar
  
• 3 (3) eggs
  
• 2.5ml (½ tsp) almond extract
  
• 125g (4.5oz) ground almonds
  
• 30g (1oz) all purpose flour
  

Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.

Assembly

Preheat oven to 200C/400F.

Spread as even a layer as you can of jam onto cooled  pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and sprinkle with sliced almonds. 

Bake mini tarts for 20 minutes. 

The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.

Meyer Lemon Tart

Meyer Lemon Tart

There are so many things I love about Spring.  I love how fresh the air feels, I love that I am motivated to exercise a little bit more, I love all the flowers that bloom and I love watching my children playing with the hose, barefoot and happy.  

However, there is one thing that makes me super, super sad.  My Meyer lemon tree is looking bald.  The tree starts to bloom in November and usually by mid December I have fabulous tasting lemons.  By the end of March, our tree is looking very sad.  At this time of year, I pick as many lemons as I can reach and start zesting and squeezing.  I don't let one single lemon go to waste.  I freeze the zest in 1 tablespoon increments and flash freeze.  Once they are frozen in their shape, I throw in a container or zip lock bag, label and date.  I freeze the lemon juice in ice cube trays, also in 1 tablespoon increments.  I then bag up the same way.

Eli and I woke up one morning to a gloomy, rainy day and he was in the mood to bake.  He wanted to make a pie.  He wanted to make a lemon meringue pie for his friend, Aidan, which happens to be his favorite dessert, ever.  Since I am a lover of all things lemon, I was up for the opportunity to hang together in the kitchen. After surfing through a few of my cookbooks, we settled on Ina's Lemon Meringue Tart. 

We made a large one for Aidan's family and a small one for us to sample.  My only suggestion is to cook the curd a little longer than she suggests in her recipe. I cooked it until I found the consistency that I desired. We also baked the meringue in the oven a bit longer than she suggests and then torched it a bit in the end.

If you like lemon, this is a must have dessert!

Lemons & Blueberries

We had some friends over for dinner this past weekend giving me the perfect excuse to bake.  I opened my Nancy Silverton book and began my search for the tastiest treat.  I am on a mission to complete my challenge and entertaining is a great way for me to plow through the book.

My friend, Stephanie, doesn't really like chocolate. Can't imagine anyone not really liking chocolate, I can't live without it.  No, really, I CAN NOT live without it.  If I was deserted on a desert island and I was granted one provision, it would have to be chocolate!  Stephanie is one of my dearest friends and I wanted to give her something she would absolutely love.  

Couldn't decide between two yummy looking recipes. That week I had picked up some blueberries at the local farmers market.  So, when I found Everyone's Mother's Berry Cobbler (pg. 99), I had to make it.  I even had just enough buttermilk in the fridge for the recipe.  It is so satisfying using up perishable ingredients.  I love, love, love that feeling!  

The title of the recipe is deceiving.  This is not any "Mother's Berry Cobbler". Nancy may have recalled something this delicious from her mother's nightly repertoire, however,  I can not recall my mother or anyone of my friends mother's cobblers tasting this heavenly. Firstly , you have to take a whole vanilla bean, scrape out the seed and put the seeds and the pod in a pan with 1/2 stick of butter. You have to make a brown butter, which inevitably makes anything taste better.  After discarding the pod, you pour the brown butter in the baking dish and cover with the batter. Then layer with a fruit of your choice.   I am going to make this very recipe, all summer long, using a variety of fresh, seasonal fruits.  Yum, Yum!

The second recipe that caught my eye were the Lemon Picnic Tarts (pg. 262).  I also love a really tart, lemony dessert.  Although I had already picked out a "fruit" type dessert I was compelled to make these as well. These were super easy and delicious.  The dough was really easy to work with and rolled out so well.  When baked, the crust was light and flaky and the filling had the perfect amount of zest in it.  Not too tart and not too sweet.  It wasn't runny (like some lemon custard type desserts can be) and the whole tart held together when you bit into it.

I have leftover dough in my freezer.  My cousins are coming for dinner this weekend and I may have to make another version of these tarts.  However, will have to make some sort of chocolaty goodness to go along with them!

p.s.  both of these recipes are best eaten the day they are baked.  Happy baking!