Tart


If you like a little sweet and a little sour then you will like this little tart. The tartness of the fresh cranberries. The sweetness of the meringue and the strawberry jam. The crunch of the tart crust. What’s not to like?

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Not the prettiest pics, but ……

What Dorie has given us is a simple meringue filled with cranberries and baked in a strawberry lined sweet crust. Simple. I only made 1/2 of the recipe and ended up with two 4″ tarts {instead of pie plates I used tarts}which was quite enough for two of us.

P1050614Definitely a repeat!

BTW you can find the recipe HERE, but you really need to buy Dorie’s new book and enjoy ALL her wonderful recipes. And this one is on page 135 of Baking Chez Moi

If you want to join in the Tuesdays with Dorie/Baking Chez Moi – fun just check out The Rules. We bake twice a month. No commitment. Just lots of tasty treats.

AND if you want to see the other Dorista’s tarts they are HERE.

I know I haven’t been with the group much, the Baking with Julia group, but somehow life got crazy and I wasn’t baking as much. And then I actually did make this tart and then forgot to post it. So better late than never!

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I made just one small tart. Just for me. I ate it. It was WONDERFUL! Is there anything better than caramelized onions? Why, yes, there is. Caramelized onions with bacon!!

This was super simple. A small disk of puff pastry covered in “melted” onions mixed with cream and bacon. Done!!

You can see the rest of the tarts by clicking over to Baking With Julia. And you should try this. Really!!

Recipe is on page page 426 of Baking with Julia and was contributed by Michel Richard.

This week it was my turn again to pick the recipe for the Wednesday with Donna Hay gals. I really wanted to do something different. Something I would never make under ordinary circumstances. Cooking with the other three ladies – Gaye, Chaya, and Sarah – I try to not to pick the ordinary. So this time I went with:

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Anchovies have never been an item on any of my menus – or Pizzas – so this recipe of Donna Hay really caught my attention. Even if you don’t care much for the salty little fishies you really need to try out this tart. The onions, black olives, and Parm cheese really blend together well and the little fishies add another layer of flavor that adds saltiness but not fishy-ness. The onions are slightly caramelized, mixed with brown sugar and Balsamic vinegar and then piled on some puff pastry and topped with the olives, thyme, and anchovies. The Parm cheese forms a nice foundation.

I have to tell you – these were GOOD!!! Lots and lots of flavor. No changes to be made. Except—I think next time I would use shredded Parm rather than grated.

Go visit with

    Chaya,
    Sarah, and
    Gaye and see if they liked my pick this week.

    You can find the recipe on Donna’s website. And on page 170 of Modern Classics: Book 1

    AND…if you would like cook/bake along with us we are using the recipes from Donna’s website and from this cookbook. No pressure. We just cook and bake and blog.

One of my favorite flavors is Almond. The flavor can be simple or complex depending on how it is used. This month, for Avid Bakers Challenge, we used it in some lovely little tarts. The crust and the filling both had almond flavors and ground almonds. And it was just right.

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Topped with slices of peach and drizzled with a simple sugar/milk glaze it was a perfect dessert. Simple, but possibly quite elegant. The only change I made in the recipe from King Arthur Flour was to drizzle the glaze over the peaches rather than place the peaches over the glaze spread on the tart. It cut down some on the sweetness, but not the flavor. I made 1/2 of the rcipe and ended up with 3 well filled tarts.

You can find the recipe on the KAF site. After you check out the recipe, check out the tarts from the other ABC members.

I know I haven’t been in on the Friday Fun lately. Life has been too crazy. And I have been in a cooking/baking funk. Seeing this week’s choice kinda brought me out of it. And while I was expecting more of a cake that fact that it was a filled, with cherry jam, giant cookie was just fine with me.

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According to Dorie this gâteau is a ‘double crusted tart, one in which the crust is like butter cookies.” Bingo! Perfect quick and tasty dessert.

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It was good with just a little whipped cream. Even better with some home made vanilla ice cream.

You can see the rest of the Gâteaus on French Fridays with Dorie.

If you want to try the recipe it is on NPR but you REALLY need to get Dorie’s Around my French Table for your bookshelf

Actually, as Donna wrote it, it’s supposed to be rosemary on the tarts, but since I am not a big fan I subbed in basil. Which was a good thing since my goat cheese is harb and garlic, specifically, basil. How can you go wrong with doubling up on a good flavor?

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The pick this week is Kayte’s, who has been awol for a while and is now back and making great picks for us as usual. What do you need for this one? Puff pastry, potatoes, goat cheese (Donna called for slices but all I buy is a local soft cheese), and rosemary basil. Drizzle with a little EVOO and some cracked pepper. Delish!!

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The recipe is on page 158 of Donna’s modern classics: Book 1

And don’t forget to visit with

for their tarts.

Living in Louisiana means that every year we have a Sweet Potato season. Those lovely orange orbs of sweetness can be used for just about anything – cookies, biscuits, bread, soups, stews – or just eaten with some butter and cinnamon sugar (our fave). But most of all they make great pies…or tarts.

When the November/December issue of Louisiana Cookin’ showed up there was a recipe for a Sweet Potato tart that I just could not pass up!

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      Enough for two 10 inch tarts

    2 pounds sweet potatoes, cooked, peeled, and mashed (about 3 cups mashed)
    2 cups sugar
    3 large eggs, slightly beaten
    1/4 teaspoon salt
    1 ½ teaspoons ground cinnamon
    1/8 teaspoon ground nutmeg
    1 (12-ounce) can evaporated milk
    1 1/2 teaspoons vanilla extract

1. Preheat oven to 350°. On a lightly floured surface, roll out Piecrusts, and fit into 2 (lO-inch) fluted tart pans with removable bottoms. Gently press crusts into bottom and up sides of tart pans and trim. Line pans with parchment paper, and place pie weights on top.

2. Bake until crusts begin to set, about 10 minutes. Remove pie weights and parchment paper, and bake until lightly browned, about 8 to 10 minutes more. Let crusts cool on a wire rack 10 to 15 minutes.

3: In the bowl of a stand mixer fitted with the paddle attachment, combine sweet potato, sugar, eggs, salt, cinnamon, nutmeg, butter, evaporated milk, and vanilla. Mix on low speed to combine.

4. Divide filling evenly among prepared crusts. Bake 10 minutes; decrease heat to 300°, and bake until tarts have set and are dark golden brown, about 45 to 50 minutes.

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The first time I baked mini tarts with this recipe. And I made a few changes. I did not include the butter (mainly because I forgot it was in the microwave), deceased the sugar by 1/2 and subbed in Truvia, increased all the spices just a smidgeon. I also used whole eggs rather than all yolks. It didn’t hurt the taste AT ALL.
You can find the original recipe on Louisiana Cookin’

And if you want lots of yummy Louisiana recipes this is THE place to find them.

Louisiana may be hot in the summer and breed mosquitoes the size of house cats, but the food is spectacular. French, Spanish, and African cuisine form the base for many of your dishes. And while not pretty, this pie is spicy and delicious. perfect for National π DAY!!

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