Apple and Frangipane Tart

Let's dust things off here a bit, shall we? Last I checked, we were in the height of summer making berry tarts full of gorgeous warm weather things. Now the air has cooled, the leaves have started to fall and the market is chock full of apples and pears. I have already taken a customary trip upstate to pick apples (and grapes!) and am elbow deep in fall baking projects (and some other fun stuff I will share soon). I have also discovered the russet apple. Actually, I guess it would be more accurate to say that I have finally noticed the russet apple because they have been around since the 1800s. They are pretty unassuming as far as apples go with rough, leathery skin, but the flavor is unbeatable. Beyond that gnarly exterior is super firm white flesh with hints of maple and nuts and I am already dreaming about the crumb topped pie I am going to make with them... If you live in NY, you can find russet apples at the Locust Grove stand on Wednesdays at the Union Square Greenmarket.

The first thing I made with my russets was this wonderfully simple tart from Izy Hossack's new book, Top with Cinnamon. It comes together quickly in one bowl (well, actually it's a saucepan, but you get my drift) and it's gluten free. The original recipe called for sliced plums, which would be totally delicious, but I wanted to put my russets to work so I used one of those instead. I'm sure the tart would be equally lovely with pears or any other fruit, really.

For more fall recipes, check out the round-up I put together last year here.

In other news, I finally joined Steller. If you like, join me there for fun food and travel stories, username: yossyarefi.

p.s. Will any of you NYC folks be participating in Enid's annual Apple Pie Contest on October 19 Maybe I'll see you there...

Apple Frangipane Tart
adapted from Top with Cinnamon by Izy Hossack

90 grams (3 ounces, 6 tablespoons) unsalted butter
140 grams (5 ounces, 2/3 cup) granulated sugar
4 tablespoons maple syrup
1 egg
1/2 teaspoon almond extract
1/4 teaspoon salt
1/4 teaspoon baking powder
95 grams (3 1/4 ounce, 1 cup) ground almonds
70 grams (2 1/2 ounces, 3/4 cup) oat flour
1 large baking apple, sliced thinly
1 tablespoon confectioner's sugar

Preheat oven to 180ºC/350ºF. Grease and line a 7x10 or 8x8 inch baking pan with parchment. I used a 10-inch tart pan that worked well. Don't skip the parchment paper!

Melt the butter in a saucepan. Remove from heat and stir in the sugar and syrup. Beat in the egg, almond extract, salt and baking powder. Stir in the almonds and oat flour until smooth.

Pour the batter into the prepared pan and arrange the apple slices on top in a decorative pattern. Bake the tart for 25-30 minutes until golden. Cool the tart for 15 minutes then dust with the confectioner's sugar and serve warm or at room temperature.

Super Simple Strawberry Tart

Of all the spring and summer fruit, I find that strawberries need the least amount of adornment; especially this time of year, when the berries at the farmer's market are juicy, ripe, and red all of the way through. I prefer to eat them fresh or sliced up and tossed with just a sprinkle sugar. I think strawberries lose something when cooked so when I want to have them for dessert, I don't bake them into pie or cake, but I love to use them fresh. This tart is a perfect example of a super fresh and super easy strawberry dessert.

This is maybe the easiest tart I've ever made, the only thing that requires effort is making a batch of pie dough and I'm guessing most of you guys have done that before. Heck, you might even have a batch in your freezer, just waiting to be thawed and rolled out. If that's the case, you can make this impressive treat in about 45 minutes. Make sure you assemble the tart right before you want to eat it. No one likes a soggy tart.

Happy Solstice, all!

Super Simple Strawberry Tart
serves 8-10

The combination of buttery crust and sweetened mascarpone would be delicious with just about any fruit you can imagine: blackberries, raspberries, peaches, nectarines or plums would all be totally delicious. I would caution against blueberries, only because they might roll right off of the crust. Assemble the tart right before you serve it, to prevent sogginess.

one recipe of your favorite single crust pie dough (all purpose version, rye version)
1 egg for egg wash
1 pound strawberries
8 ounces mascarpone
3 tablespoons sugar
small handful organic rose petals (optional)

Preheat oven to 400ºF

Roll out the pie crust to an oval, 1/8-inch to 1/4-inch thick. Trim any rough edges and move the dough to a parchment lined baking sheet. Dock the crust with a fork to prevent the dough from puffing up too much and brush the dough with a beaten egg. Bake the dough until it is deep, deep golden brown, 25-30 minutes. Cool the pastry completely.

While the pastry is cooling, combine the mascarpone and 2 tablespoons of sugar. Spread the mascarpone over the cooled pastry, top with sliced strawberries arranged in a decorative pattern. If you are using the rose petals, gently tuck them between the strawberries. Sprinkle the tart with the remaining tablespoon of sugar, slice and serve immediately.

 

Mascarpone Cream Tart with Fresh Fruit

For all of its shortcomings (unbearable heat and humidity), summer is my very favorite time to be a baker. I am so inspired by the amazing variety of fruit available during the summer months, so when I was tasked with making some desserts for a photo shoot a few weeks ago, I knew that fresh fruit tarts would be just the thing. I used my favorite sweet tart shell from Dorie Greenspan filled with a luxurious mascarpone cream that I developed a few months ago when a friend tasked me to make her wedding desserts, then I topped it with heaps of the most beautiful berries I could find. I love recipes like this cream because they are a great, neutral base to showcase whatever fruit is in season. Now that we are later into the summer, I think some sliced stone fruit tossed in lemon juice or assorted cherries would be lovely. As always, use whatever is in season and beautiful at your local market.

Mascarpone Cream Tart with Fresh Fruit

Sweet Tart Dough
adapted from Dorie Greenspan
for 1, 9'' or 10'' tart

1 1/2 cups flour
1/2 cup confectioner's sugar
1/2 teaspoon salt
9 tablespoons cold, cubed butter
1 egg yolk
2 Tablespoons water

1. In the bowl of a food processor or with a pastry blender, combine the flour, sugar and salt. Pulse to combine. Add the butter and pulse until the butter is the size of small peas. Add the yolk and pulse then stream in the water and mix until the dough starts clump together.
2. Lightly butter your tart pan or pans and gently press the crumbly dough into the pan. Make sure to evenly coat the bottom and the sides while being careful to not compact the dough too much. Alternately, you can pat the dough into a circle, wrap it in plastic, and chill it for 2 hours. After 2 hours, roll the dough in between two lightly floured pieces of parchment paper into a 12'' circle and gently lay it into the pan, making sure to press the dough gently into the sides and bottom of the pan.  You may have a bit of extra dough, save it just in case you have to repair any cracks later on. Use a fork to poke holes in the bottom and sides of the dough. Freeze the tart shell(s) for 30min.

3. Preheat your oven to 375º and bake the tart shell(s) on a baking sheet (no need for pie weights) until it is lightly golden 20-25 minutes. Remove the foil repair any cracks that may have formed with your leftover dough, bake for an additional 10-15 minutes or until deep golden brown. Cool the shell on a rack while you prepare the rest of the tart.

Mascarpone Cream
This cream is a heavenly combination of whipped pastry cream, whipped cream, and mascarpone cheese. I use the pastry cream recipe exactly as written on BraveTart.com so I have linked to it below instead of reposting the entire thing here.
yield, one 10'' tart

2 cups vanilla pastry cream, I used Stella aka Brave Tart's Pastry Cream
8 ounces heavy cream
8 ounces mascarpone cream

1. Prepare the pastry cream and chill thoroughly.
2. Whip the heavy cream to stiff peaks.
3. In the bowl of a stand mixer, whip the chilled pastry cream until light and fluffy, about 5 minutes. Add the mascarpone and whip until well combined. Fold in the whipped cream and chill the mixture until ready to use.

To Assemble
For the tarts above I used blueberries, blackberries, strawberries, raspberries, currants, figs and gooseberries, but use whatever is fresh and beautiful in your market.

3-4 cups assorted fresh fruit
Prepared Tart Shell (recipe above)
Mascarpone Cream (recipe above)

Gently spread the mascarpone cream into the tart shell (you may have a bit extra) and top with fresh fruit. Serve immediately. This tart is best on the day that it is made, but it will last a day or two in the fridge if you don't mind a soggy crust.

Rhubarb and Gin Sorbet with Rose Cream

When Spring finally arrives every year I don't get worked up about ramps or spring onions when they hit the market. I enjoy sunshine and magnolia blooms and dogwood trees and cherry blossoms just as much as the next gal, but the only thing I really get excited about every May is rhubarb. It is my very favorite vegetable disguised as fruit to cook with and it is so welcome after a long winter of apples and pears.



We get plenty of delicious rhubarb in NYC, but I can never seem to find locally grown barb that is as vibrant in color as the stuff I used to find in the Northwest. I hear it is because those deep red plant starts are hard to find in the Northeast, but thanks to an online friend turned real-life friend I recently found myself with a glut of the most perfectly rosy red stalks of homegrown rhubarb. Camille to the rescue! With gorgeous rhubarb! Maybe I'll just have to keep my eye out for a deep red rhubarb start next time I am visiting my family to bring back with me.

This year, to start off my rhubarb extravaganza (and there will be an extravaganza) I bring to you this wonderfully complex dessert that is surprisingly simple to put together. It is cool and tart, floral and herbal, creamy and sweet all in one. If I was Southern I might say, y'all gotta try this one. Instead I will say, seriously you guys, if you have an ice cream machine this should be the first thing you make with it this Spring.

If you peek over at the sidebar you may notice something new and very exciting. I am so happy to announce that this here blog was featured as one of Saveur's Sites We Love. You can check out the post here.

Oh, and sorry for the extended break between my last post. I'll be back soon, with more rhubarb! More rhubarb recipes from the archives of this blog can be found here.

Rhubarb and Gin Sorbet with Rose Cream

Rhubarb and Gin Sorbet 
yield, roughly one quart
The herbal flavor of gin complements the sweet-tartness of this rhubarb sorbet wonderfully and the small amount of alcohol makes the frozen sorbet perfectly scoopable. If you don't like gin, feel free to substitute vodka or leave the booze out entirely for a more family-friendly treat. Just make sure to thaw the sorbet for a few minutes before scooping.

8 ounces water
7 ounces granulated sugar
1 lb rhubarb stalks, the rosiest red ones you can find, chopped into 1-inch pieces
2 Tablespoons lime juice (or the juice of one juicy lime)
2 Tablespoons light corn syrup
2 Tablespoons gin, plus a bit more to serve (I used Hendrick's)

1. Combine the sugar and water in a medium sized saucepan and heat on medium high, stirring occasionally until  the sugar dissolves. Add in the rhubarb and simmer until the rhubarb is very tender and beginning to fall apart, about 10 minutes.
2. Carefully transfer the mixture to a blender (or use an immersion blender) and blend until smooth. Add in the lime juice and corn syrup. Chill thoroughly.
3. Just before churning, stir in the gin. Freeze the chilled mixture in an ice cream machine, according to the manufacturer's instructions. Store in the freezer in an airtight container.

Rose Cream
The soft perfume of rose water goes beautifully with tart rhubarb sorbet, but if you don't like the idea of flowers in your food feel free to leave it out. The sorbet is wonderful on its own. For vegan rose cream, try whipping chilled coconut milk. Instructions can be found on this post from the archives.

4 ounces chilled heavy cream
4-8 drops rose water
2 teaspoons granulated sugar (vanilla sugar if you have it)

Whip the cream to soft peaks then add in the sugar, followed by the rose water (one drop at a time) until desired flavor is reached.

To Serve

Top scoops of sorbet with a few drops of chilled gin and a spoonful of rose cream.

Lebni Tart with Persimmon and Pomegranate

Next up in my unofficial holiday "Parade of Tarts" is this jeweled beauty. The base, hiding underneath all of that fruit, is made from lebni (sometimes spelled labneh) which a yogurt cheese used often in the Mediterranean and Middle East. It's a lot like sour cream with some oomph, but the great thing is that it's tartness makes the finished filling like a nice, light cheesecake. The topping of sweet persimmon slices and crunchy pomegranate arils scattered on top like jewels makes it perfect for any holiday table.

A note on de-seeding a pomegranate: We eat a lot of pomegranates in my family over the holidays and my dad used to be in charge of de-seeding them. His technique was to cut the pomegranates in half and just bang the hell out them with a wooden spoon until all of the seeds fell out, which works just fine, but also makes the kitchen look like a crime scene. So, now I prefer this underwater method which is just a bit tidier.

Lebni Tart with Persimmon and Pomegranate

Sweet Tart Dough
adapted from Dorie Greenspan

1 1/2 cups flour
1/2 cup confectioner's sugar
1/2 teaspoon salt
9 tablespoons cold, cubed butter
1 egg yolk
2 Tablespoons water

1. In the bowl of a food processor or with a pastry blender, combine the flour, sugar and salt. Pulse to combine. Add the butter and pulse until the butter is the size of small peas. Add the yolk and pulse, then slowly stream in the water and pulse until the mixture begins to clump a bit.
2. Lightly butter your tart pan or pans and gently press the crumbly dough into the pan. Make sure to evenly coat the bottom and the sides while being careful to not compact the dough too much. You may have a bit of extra dough, save it just in case you have to repair any cracks later on. Freeze the tart shell(s) for 30min.
3. Preheat your oven to 375º and bake the tart shell on a baking sheet (no need for pie weights) until it is lightly golden, repair any cracks that may have formed with your leftover dough. While the shell is baking, prepare the filling.

Lebni Filling
adapted from Alice Medrich's Pure Dessert
Alice cautions that the order in which the ingredients are mixed really makes a big difference in the smoothness of the finished tart, so follow these directions exactly or I'll tell Alice!

3 large eggs
1/4 cup plus 2 tablespoons sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 cups labneh (kefir cheese)

In a medium bowl whisk the eggs with the sugar, salt and vanilla. Then, whisk in the cheese.

To Bake

Turn the oven down to 300º

Pour the filling mixture into the warm tart shell and return to the oven to bake until the filling is set, but jiggles slightly in the center, about 15-20 minutes. Take care not to over bake the filling, as it will ruin the smooth texture of the filling.

To Garnish

Cool the tart completely then top with 4 peeled (a y shaped peeler is great for this task) and sliced fuyu persimmons (the short, chubby ones) and the arils from one pomegranate (about a cup's worth). Serve immediately. This tart is exceptionally good without the fruit, so if you can't find persimmons and pomegranates, don't let that stop you!

Cranberry Meringue Tartlets

These tartlets were inspired by a lengthy discussion between me and my dinner companions last weekend on whether lemon meringue pie is appropriate Thanksgiving fare. We never came to consensus on the topic, but my general attitude on Thanksgiving is, the more pies the better! So, I think I'll probably sneak one in next year's dessert line up for the lemon meringue lovers in our group, but I also might make a case for these cranberry meringue tartlets instead. They hit all of the right sweet, tart, and creamy notes that a great lemon meringue pie does with the bonus that they are a bit more seasonally appropriate.

The cranberry cream I filled the tartlets with is a riff on Tartine's Lemon Cream, which is a fairly simple (but genius) recipe for lemon curd enriched with a goodly amount of butter. For my cranberry version, I swapped the lemon juice for unsweetened cranberry juice and reduced the sugar and butter to cut the richness just slightly because I knew I wanted to top these tarts with a Swiss meringue cap which can be quite sweet. The cream was a delicious success. In fact, I had to hide the leftovers from myself because I couldn't stop going at it with a spoon.

p.s. I hope you all had a nice holiday weekend! I'll be back soon with a few photos of my Thanksgiving celebration, but in the meantime I'd love to know what you all made this year. Share in the comments below!

Cranberry Meringue Tartlets

Sweet Tart Dough
adapted from Dorie Greenspan
for 1, 9'' tart or 6, 4'' tartlets

1 1/2 cups flour
1/2 cup confectioner's sugar
1/2 teaspoon salt
9 tablespoons cold, cubed butter
1 egg yolk (save the white for later)
1/2 teaspoons lemon zest (optional)

1. In the bowl of a food processor or with a pastry blender, combine the flour, sugar and salt. Pulse to combine. Add the butter and pulse until the butter is the size of small peas. Add the yolk and zest and pulse until the mixture begins to clump a bit.

2. Lightly butter your tart pan or pans and gently press the crumbly dough into the pan. Make sure to evenly coat the bottom and the sides while being careful to not compact the dough too much. Alternately, you can pat the dough into a circle, wrap it in plastic, and chill it for 2 hours. After 2 hours, roll the dough in between two lightly floured pieces of parchment paper into a 12'' circle and gently lay it into the pan, making sure to press the dough gently into the sides and bottom of the pan.  You may have a bit of extra dough, save it just in case you have to repair any cracks later on. Freeze the tart shell(s) for 30min.

3. Preheat your oven to 375º and bake the tart shell(s) on a baking sheet (no need for pie weights) until it is lightly golden 20-25 minutes. Remove the foil repair any cracks that may have formed with your leftover dough, bake for an additional 10-15 minutes or until deep golden brown. Cool the shell on a rack while you prepare the rest of the tart.

Cranberry Cream
adapted from Tartine's Lemon Cream

3/4 cup 100% unsweetened cranberry juice (see below for how to make your own, it's easy, I promise)
3 large eggs
1 large egg yolk (save the white for later)
2/3 cup sugar
pinch salt
6 ounces unsalted butter

1. Add a few inches of water into a saucepan over medium heat and bring it to a simmer.
2. In a large bowl that will sit securely on the rim of the saucepan without touching the water underneath, combine the cranberry juice, eggs, egg yolks, sugar and salt. Whisk to combine.
3. Cook the mixture, whisking constantly until it is very thick and reaches 180º on a thermometer. If you do not have a candy thermometer, cook the mixture until it is very thick and a whisk leaves a trail through the curd. Remove from the heat and let cool until it reaches about 140º.
4. Cut the butter into tablespoon sized pieces and when the mixture has cooled slightly pour it into a blender. With the blender running, add the butter one tablespoon at a time, blending after each addition. The cream will thicken slightly and turn a lovely shade of light corally-pink. You can also do this with an immersion blender. Chill the cream in the refrigerator until ready to assemble the tarts.

DIY 100% cranberry juice
yield about 1 cup

In a medium saucepan combine 1 cup fresh or frozen cranberries with 3/4 cup water. Cook over medium heat until the cranberries are soft and their skins have burst. Press the mixture firmly through a sieve and discard the skins and seeds.

If you aren't up for making your own cranberry juice you can find it at Trader Joe's and most natural food stores.

Swiss Meringue
If you don't like regular meringue, you might like it made this way. It is smooth and marshmallowy in texture. These tarts would be excellent without the meringue cap, but I think the addition of pillowy soft Swiss meringue is the perfect compliment to the tart cranberry cream.

2 egg whites (ideally, the 2 egg whites you saved earlier)
1/2 cup sugar
pinch salt

1. Add a few inches of water into a saucepan over medium heat and bring it to a simmer.
2. In a large bowl that will sit securely on the rim of the saucepan without touching the water underneath, combine the egg whites, sugar and salt. Cook, stirring constantly until the sugar dissolves and the mixture is very warm to the touch.
3. Remove from the heat and whisk the mixture with an electric mixer on high until stiff and glossy.

To Assemble

Fill each pre-baked tart shell with a few tablespoons of cranberry cream, top with a few tablespoons of meringue then use a spatula to create a swirly, peaked pattern. Gently brown the meringue under your broiler, or with one of those fun kitchen torches. Be Careful! It only needs to be under the broiler for about 45 seconds so keep an eye on it the whole time. Serve immediately, or store in the refrigerator for a few hours. These tarts are best on the day they are made.

Apple and Quince Gingerbread

I hope you're not sick of quince because here's another quince cake to add to your recipe box. You may remember this ginger and quince cake from way back when, but don't worry, this cake has a whole different thing going on. In this preparation the quince are mixed with some sliced apples and a bit of butter and sugar then caramelized before being tucked into a smooth, gingery cake batter. The result is a golden cake with a crisp top that is full of warm spices and it's just perfect for a cozy fall day with a cup of something to warm you.

p.s. I'll be out celebrating Jen Causey's book launch tomorrow night! Will I see any of you guys there?

Apple and Quince Gingerbread
yield 1, 9'' cake
adapted from food52

2 large apples
1 large quince
4 ounces plus 1 ounce butter
4 tablespoons coarse sugar (turbinado or light demerara)
6.5 ounce all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1 teaspoon ground ginger
3.75 ounces brown sugar
2 eggs
1 tablespoon lemon zest
1 teaspoon orange zest
1 tablespoon freshly grated ginger root
2 tablespoons molasses
3 tablespoons rum or bourbon
1 teaspoon vanilla
3/4 cup buttermilk
10 walnut halves (optional)

Preheat oven to 350º. Butter and flour a 9'' cake pan.

1. Core and peel the apples and quince then cut into thin slices. Melt 1 ounce of butter in a skillet and stir in the apple and quince slices until coated with butter, then add 2 tablespoons coarse sugar. Saute over medium heat stirring occasionally until the fruit has softened and caramelized slightly. Set aside to cool while you prepare the cake batter.
2. In a medium bowl sift the flour, baking soda, salt and spices.
3. In a stand mixer cream the butter and brown sugar together until light and fluffy. Add the eggs one at a time. Then beat in the zests, grated ginger, molasses, rum or bourbon and vanilla extract.
4. Slowly stir in the flour mixture followed by the buttermilk until the batter is smooth.
5. Pour half of the batter into the prepared pan, top with the sautéed apples and quince, then pour the rest of the batter on top and smooth with a spatula. Arrange the walnut halves on top (if using) then sprinkle with the remaining coarse sugar.
6. Bake the cake for 45-50 minutes or until a cake tester inserted into the center of the cake comes out clean. This cake is best the day that it's made, but will last for a few days in an airtight container.

Apple, Cranberry, and Quince Pie

First things first, if you live in the United States please VOTE today! Make your voice heard and exercise your rights people. It feels good and you might even get a fun sticker to wear. Then, maybe make a pie to calm your nerves while you wait for the election returns to roll in tonight. You could also just bookmark this one for Thanksgiving and go to your neighborhood watering hole for a pint instead. I won't judge.

Apple, Cranberry and Quince Pie
The combination of sweet apples, tart cranberries, and floral quince is a new favorite of mine and this pie would be a perfect addition to any holiday table. If you can't find quince, just replace it with another apple, but I encourage you to seek it out and give it a try!

For the Crust

This crust comes to you from Brandi Henderson of I made that! and The Pantry at Delancey
where she teaches a class called "How to be a Pie Ninja" and she is not messing around. This
crust is made with  a technique called fraisage which creates long sheets of buttery flakes
throughout the dough instead of little pockets of butter.

12 ounces pastry flour
8 ounces cold butter
4 ounces ice water
1 teaspoon apple cider vinegar
1/2 teaspoon salt

1. Mix the flour and salt together, then pour the whole lot on a large cutting board or countertop.
2. With a bench scraper, cut in half of the butter until it is the size of lima beans, then cut in the
other half of the butter until it is the size of quarters. Add the apple cider vinegar to the water.
3. Using your fingers, flick the water on to the butter flour mixture and gently fold it in with your
bench scraper. You have added enough water when you can pick up a handful of the dough
and squeeze it together without it falling apart.
4. Then, you smear the butter into the dough. With the heel of your hand push a section of the
dough down and away from you. Scrape your sheet off of the board and place it in a bowl to
the side. Repeat until you have worked through all of the dough, pushing it down and away
from you in sections. Once you've gone through all of the dough gently remove it from the bowl,
press it together, then split it in half, and wrap each half in plastic wrap and form into a disk.
Chill the dough for at least one hour before using. I like to chill mine overnight.

For the Filling

4 large apples (about 2.5 lbs) I like mutsus, jonathans, golden delicious, and cortlands
1 large quince
1 cup fresh cranberries
1/2-3/4 cup sugar
1/4 cup all purpose flour
zest and juice of one small lemon
zest and juice of half of an orange
1/4 teaspoon allspice
1 vanilla bean, seeds scraped
1/2 teaspoon salt
2 tablespoons butter

Peel and core the the apples then cut them into 1/2'' chunks. Peel and core the quince and cut it into 1/4'' pieces. Place the apples, quince and cranberries in a large bowl then add lemon
and orange juices and zests, stir gently to combine. Add the rest of the filling ingredients (except
the butter) and stir gently to combine.

For the Topping

1 egg, beaten
A few teaspoons of coarse sugar like turbinado or light demerara

To Assemble and Bake

Preheat oven to 400º

1. On a lightly floured surface, roll out one piece of the dough into a 12’’ circle 1/4''-1/8'' thick
and place it into a 9 or 10 inch pie pan. Place in the fridge while you prepare the rest of the pie.
2. Roll out the other piece of dough into a 12'' circle about 1/4''-1/8'' thick and place it in the
fridge to chill while you prepare the filling.
3. Fill the prepared pie shell with the apple mixture, dot with the 2 tablespoons butter, and top
with the second crust, trim the edges so there is about 1/2’’ of overhang then crimp the edges
and cut a few vents in the top. If you'd like to make a lattice top (like the pie pictured), here is a really great step-by-step slideshow from Bon Appetit.com.
4. If the crust seems soft or warm, slide the whole pie into the fridge or freezer for about 15min
before you bake it. When you are ready to bake brush the top of the pie with a beaten egg and
sprinkle with a healthy dose of coarse sugar.
5. Put the pie on a baking sheet to catch any drips and bake for 15 minutes on the lowest rack
of your oven, then lower the oven temp to 350º and bake for 40-50 minutes or until the crust is
deep golden brown and the fruit juices bubble. For extra shine, glaze the pie with another coat
of egg wash 10 minutes before you take it out of the oven, but keep a close eye on it to prevent burning.

Roasted Blueberry Ice Cream and Corn Cookie Sandwiches

You'll have to excuse me for keeping it short today, but I am in Seattle visiting my family and there are babies to snuggle and blackberries to pick and let's not forget about the chickens that need to be chased around the yard. So, I am going to leave you this week with a real whiz bang recipe for glorious ice cream sandwiches packed full of summer flavors.



They are the sweet and salty marriage of cookies that taste intensely of warm buttered corn and tangy ice cream full of pure blueberry flavor. I know cookies that taste like corn might sound a little strange, but they are crazy delicious and they stay soft enough to bite through even when frozen, making them perfect for ice cream sandwiches.

If you'd like to follow my adventures in Seattle this week I'll be posting away on instagram @apt2bbakingco. I'd love to see you over there!

Roasted Blueberry Ice Cream and Corn Cookie Sandwiches
I won't lie, both of these recipes are a bit labor intensive and they both have a lot of ingredients, but they are equally good on their own as they are together so if you don't feel like going all the way just make the cookies or the ice cream and enjoy them on their own. 

Corn Cookies 
adapted from Momofuku Milk Bar
yield 13-15 large cookies, 24-30 small cookies
I don't like to play favorites in the kitchen, but these cookies are a huge hit every time I make them, so I make them a lot :) Freeze dried corn can be found at most natural markets, look for the brand called "Just Corn". If you live in NYC you can buy the freeze dried corn powder at Momofuku Milk Bar.

225 grams/ 16 tablespoons softened butter
300 grams/ 1 1/2 cups sugar
1 egg
225 grams/ 1 1/3 cups all purpose flour
45 grams/ 1/4 cup corn flour (not cornstarch)
65 grams/ 2/3c freeze dried corn powder
3 grams/ 3/4 teaspoon baking powder
1.5 grams or 1/4 teaspoon baking soda
6 grams kosher salt or 1 1/2 teaspoons

1. Combine butter and sugar in the bowl of a stand mixer. Cream on medium-high for 2-3 minutes. Scrape down the sides of the bowl, add the egg and beat for 7-8 minutes. The mixture will be very light in color and very light and fluffy.
2. With the mixer on low speed, add the flour, corn flour, corn powder, baking powder, baking soda and salt. Mix until just combined.
3. For large cookies, use a 2 3/4 ounce scoop (about 1/3 cup) to measure portions of dough and place them on a parchment lined baking sheet. For ice cream sandwich sized cookies (2-3'') like the ones pictured, I use a small scoop of dough (about 2 tablespoons). Pat the tops of the cookies flat and wrap the pan tightly in plastic wrap. Chill at least one hour before baking (I like to let them sit overnight). Do not bake the cookies from room temperature.
4. To bake the cookies: Preheat the oven to 350º.
5. Arrange the chilled dough on baking sheets a minimum of 4 inches apart (for large cookies) or 2 inches (for small cookies). Slide into the oven and bake for 18 minutes (for large cookies) or 13-15 minutes (for small cookies). The cookies should be very light brown around the edges and still bright yellow in the centers when done. Cool completely on the baking sheet and transfer to an airtight container for storage. These cookies can be stored at room temperature for up to 5 days and in the freezer for 1 month.

Roasted Blueberry Buttermilk Ice Cream
adapted from Jeni's Splendid Ice Creams
I've made quite a few of Jeni's ice creams and they have all been killer. The recipe is a bit complicated and you will have to dirty quite a few dishes to put it together, but don't let that hold you back. You will be rewarded with smooth, creamy ice cream packed full of blueberry flavor.

For the Roasted Blueberries

1 pint blueberries
1/3 cup sugar
3 tablespoons lemon juice

Preheat oven to 375º

Combine the blueberries, sugar and lemon juice in an 8'' baking pan. Roast for 8-10 minutes or until the blueberries are just softened and releasing their juices. Let the berries cool for a few minutes, then puree them in a blender or food processor. Measure 1/2 cup of puree that will be used in the ice cream and reserve the rest for another use.

For the Ice Cream Base

1 1/2 cups whole milk
1 1/4 cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
1/4 cup buttermilk
2 tablespoons corn starch or tapioca starch
2 ounces softened cream cheese
1/8 teaspoon sea salt

1. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. In a separate bowl, whisk the cream cheese and salt until smooth.
2. Combine the remaining milk, cream, sugar and corn syrup in a large saucepan (at least 4 quarts). Bring the mixture to a rolling boil over medium high heat and boil for 4 minutes. Remove from the heat and slowly whisk in the cornstarch mixture.
3. Bring the mixture back to a boil and cook, stirring constantly until slightly thickened, about 1 minute.
4. Gradually whisk the hot mixture into the cream cheese and salt and stir until smooth. Stir in the reserved blueberry puree and buttermilk. Chill the mixture over an ice bath (or in the refrigerator for a few hours) until completely cold.
5. Pour the base into the canister and freeze according to the manufacturer's directions. Spoon the mixture into a storage container and dollop a few tablespoons of the reserved roasted blueberry puree on top. Gently swirl it into the base, cover the container with plastic wrap and freeze until firm, at least 4 hours.

To Assemble the Sandwiches
yield 12 sandwiches

24 Small Corn Cookies
Roasted Blueberry Ice Cream, slightly softened

Arrange 12 corn cookies, flat sides up on a baking sheet. Top each cookie with a scoop of ice cream and top with another corn cookie, flat side down and push down gently. Cover the baking sheet with plastic and freeze until firm, 30-60 minutes.

Simple Stone Fruit Tartlets

Take a trip to the market and pick up the most luscious stone fruit you can find, but let it sit on your counter in a bowl for a few days, admire it, arrange it, enjoy its sweet smell. Then, when it is ripe and juicy and in danger of bruising, slice it up and make a tart.




Heck, make a whole bunch of little tarts to share with your friends. Pretend you're Swedish and invite everyone over for fika. I don't know about you, but sharing a cup of coffee and a few bites of something sweet and buttery sounds like a perfect little break in the day to me, but it's summertime so let's keep it nice and easy. Less than 5 ingredients easy.




Roll out some pastry, maybe homemade (maybe not) make sure that it is made from butter and only butter (til death do us part). Cut it into little squares or rectangles or circles if you want, just make sure the pieces are large enough to cradle half of an apricot or a few slices of fuzzy peach. Sprinkle the whole mess with sugar, bake until golden, and enjoy the simple goodness of fresh fruit in a buttery crust.



If you've never tried making your own puff pastry, give it a go with rough puff pastry. It takes a little time, but it's not too difficult and the final product will make you feel like a pastry genius. Plus, when your freezer is stocked with a few sheets of the good stuff, it makes recipes like this a cinch to pull together on the fly. The recipe below makes quite a bit and just think how fancy you'll feel when you tell your pals you made it yourself.

What you'll find below is more formula than recipe, easily adaptable to stone fruit in the summer and apples and pears in the fall and winter. Add some spices or serve these tarts with whipped cream, they're good any way you slice it (pun intended).

Simple Stone Fruit Tartlets
inspired by Not Without Salt
yield 18-20 tartlets (depending on size)

It's super important that you make these tarts with very cold pastry and a very hot oven. I've made them a few times now and had the greatest success baking the pastry when it was just shy of frozen. The ones pictured above were baked in an oven that wasn't quite hot enough and while they were delicious, the next batch was quite a bit flakier.

1/2 recipe rough puff pastry (recipe and photo tutorial here) OR 1 sheet store bought puff pastry (all butter please!)
Assorted stone fruit, a pound or so
 - 1 apricot will yield 2 tartlets
 - 1 small peach will yield 3 tartlets
 - 1 small nectarine will yield 3 tartlets
about 1/3c crunchy sugar: turbinado sugar works great, as does organic cane sugar which is generally a bit coarser than granulated sugar, vanilla sugar works well here if you have it
1 egg or 2T milk, cream or even water
Confectioner's sugar to finish (optional)

Preheat oven to 400º

1.  On a lightly floured surface, roll out the puff pastry to a 1/4'' thickness. With a knife or pastry cutter, cut the pastry into 2 1/2''-3'' squares or circles (they don't have to be perfect, this is supposed to be easy!). You want them large enough to fit half of an apricot or about 1/3 of a piece of stone fruit. Place the cut squares on a parchment lined baking sheet and put them in the freezer for at least 20min while you prepare the fruit.
2. For apricots: gently tear them in half. For peaches and nectarines: remove the pits and thinly slice the fruit into 1/8'' slices. Try to keep the halves together while you are slicing them, it will make it easier to fan the slices on top of the tarts.
3. Remove the puff pastry from the freezer and brush with a beaten egg (or milk or cream or water in a pinch), sprinkle with sugar, and place the the apricot halves or fanned slices of peaches or nectarines on top. Finish the fruit with another light sprinkle of sugar (if desired) and slide the pan into the oven. Bake until the puff pastry is golden brown and the fruit has softened, 15-20 minutes. Serve warm or room temperature. Dust with confectioner's sugar if desired.

Bonus watermelon smile. Because it's summertime.

Blueberry Buckwheat Tartlets with Greek Yogurt Cream

The arrival of blueberries at the market (and the farm) signals the start of summer for me. I know they aren't the first fruit to show up to the party, but something about their patriotic hue screams picnics and bbqs, and hot, lazy nights. Where I live, blueberries are plentiful and cheap so I turn to them often for fun, summer treats like these tartlets. 



I baked these little beauties last week on a 90+ degree day when, in a fit of heat induced crazy, I decided to crank up the oven and turn on the stovetop at the same time. What can I say, the blueberries in the fridge were calling and I had to answer despite my assertion that I would not turn the oven on during the heatwave...oops.

I like the combination of fresh and barely-sweetened, cooked fruit here, but if you aren't feeling up to the task of cooking three different components just use fresh berries, any kind you like or maybe some sliced stone fruit. For something a bit sweeter I imagine a dollop of jam would make a fine topping too. I guess what I am saying is that when you have sweet summer fruit at your disposal, you pretty much can't go wrong.



And can we talk about this Greek yogurt cream for a second? It is cool and smooth and just slightly tart which makes it a perfect foil for any fruit you have laying around and nearly impossible to resist eating straight from the fridge. I am already imagining making these little tarts again later this summer, topped with some bourbon spiked peaches.

Blueberry Buckwheat Tartlets with Greek Yogurt Cream

For the Buckwheat Tart Shells
adapted from Desserts for Breakfast
yield, 6 tartlets or 1, 9'' tart

5 1/2 ounces all purpose flour
3 1/2 ounces buckwheat flour
2 ounces sugar
pinch salt
1 egg yolk
4 ounces cold butter
2-3 ounces iced water

1. In a large bowl, stir together the flours, sugar and salt. Using a pastry cutter or two knives, cut in the butter until it is the size of small peas.
2. Add in the egg yolk and stir gently until it is evenly distributed, then slowly stream in the water until the dough will hold together when you press it with your fingers. Turn the dough out onto a piece of plastic wrap and press it into a disk. Refrigerate for one hour. (While the dough is chilling you can prepare the pastry cream, recipe below)
3. To bake the tart shells: Preheat oven to 425ºF and lightly butter 6 removable-bottom tartlet pans.
4. Remove the dough from the fridge and cut it into 6 pieces. Press the dough evenly into the prepared pans and prick the bottoms with a fork. If the dough has softened, refrigerate or freeze it for a few minutes or until it is firm again. Line each tartlet pan with parchment paper or aluminum foil and fill with pie weights or dried beans.
5. Bake the tart shells for 13-15 minutes or until the edges begin to brown. Remove the pie weights or beans and return to the oven to bake for 3-5 minutes more, or until the crust is completely golden brown. Let the shells cool completely before filling and serving.

Greek Yogurt Pastry Cream

8 ounces whole milk
3 egg yolks
1 3/4 ounces sugar
3/4 ounce cornstarch
1/2 vanilla bean, scraped or 1t vanilla extract
1 ounce cold butter
6 ounces plain greek yogurt (non-fat, low-fat or full-fat will all work)

1. Bring the milk to a simmer in a small saucepan with the scraped vanilla bean and pod
2. In another saucepan, whisk together the egg yolks, sugar, and cornstarch until well blended. While whisking, slowly stream in about 1/4c of the hot milk to temper the egg mixture. Continue whisking and pour in the remainder of the hot milk. Remove the vanilla bean pod and reserve for another use.
3. Put the pan over medium heat and whisk vigorously, making sure to get into the bottom and sides of the pan. Bring the mixture to a low simmer and cook until thick, about 1-2 minutes. If you are using vanilla extract, now's the time to whisk it in.
4. Add in the butter and whisk the cream until smooth, transfer to a bowl and press a layer of plastic wrap directly on the surface. Refrigerate until cold and set.
5. After the cream has thoroughly chilled, whisk in the greek yogurt until smooth and evenly combined. Store tightly covered in the refrigerator until ready to use.

Blueberry Filling

12 ounces blueberries, divided
2T honey
2T Gran Marnier (optional)
Zest and juice of 1/2 orange

1. Combine 1/2 of the blueberries, honey, Gran Marnier (if desired) and orange juice and zest in a medium skillet. Warm the berries on medium low heat until they begin to burst and release their juices. 2. Turn the heat up to medium and gently simmer the berries until they are thick and syrupy, about 3-5 minutes. Stir in the remaining fresh blueberries, reserving a few to garnish the tops of the tarts. Refrigerate the mixture until cold.

To Assemble

Divide the Greek Yogurt Pastry Cream between the tart shells, top with a heaping spoonful of the Blueberry Filling and top with additional fresh blueberries and a zip of orange zest of desired (not pictured).  Serve immediately for crisp tart shells. The assembled tarts can also be refrigerated for an hour or so before you serve them, but as they sit in the refrigerator the shells will soften.

The extra blueberry mixture can be enjoyed on the top of yogurt, ice cream, oatmeal, toast or on its own.

Rhubarb Lime Granita

Granitas are a favorite in my arsenal of summer treats because they are such a cinch to put together; take some fruit, add water and sweetener, spice it up if you feel like it, then throw it in the freezer. Done. This one does require you to turn on the stovetop, but only for a few minutes. I hope you don't mind. You will be rewarded with a frozen treat that is bright and tart and the prettiest share of pink and is absolutely delicious with a splash of prosecco on top or maybe with some tequila and a sprinkle of salt? I've heard rhubarbaritas are mighty fine.  

Rhubarb Lime Granita

12 ounces water
1 pound rhubarb stalks, chopped into 1/2'' pieces
3.75 ounces sugar
1 vanilla bean, seeds scraped
zest and juice of one lime
pinch salt

1. Add the water, rhubarb, sugar and vanilla bean seeds and pod to a medium saucepan. Cook over medium heat until the rhubarb is very soft and begins to fall apart.
2. Strain the mixture through a medium sieve into an 8x8 or 9x9 baking dish, pressing gently to extract as much juice as possible. Remove the vanilla bean and save for another use, save the rhubarb solids too. They are great over yogurt. Stir in the lime zest and juice and the salt. Taste the mixture and if you find it to be too tart, add in a bit more sugar and stir to dissolve. Cover the dish with plastic.
3. Slide the dish into the freezer and chill for 1hr. Remove the dish from the freezer and scrape the granita with a fork to break up the mixture, cover and place back in the freezer. Scrape the granita every 30min or so until it is frozen and crystals have formed. To serve: Spoon the granita into small dishes and top with a squeeze of lime and a splash of tequila, champagne, cava or prosecco if you are feeling festive.

Blueberry Crumb Pie

The East Coast is in for 3 days of 90+ degree weather which means I sure as heck won't be turning the oven on for a few days. I'm glad I baked this pie for the Pie Party yesterday, mostly because blueberry pie always tastes best when you eat it for breakfast the next day, don't you think? I'm also planning on lots green smoothies for breakfast and popsicles for lunch and dinner washed down cold brewed iced coffee to beat the heat. I probably should have filled up the ice trays last night, whoops. 

This pie features my favorite all-butter pie crust, filled with a generously spiced pile of fresh Jersey blueberries and topped with a crispy, nutty crumble. Feel free to substitute your favorite crust if you have one you are attached to. I think having a favorite pie crust is a kitchen milestone to be celebrated, just like summertime and pies.

Blueberry Almond Crumb Pie

For the Crust
makes 2 crusts (you'll only need one crust to make the pie)

This crust comes to you from the talented Brandi Henderson of I made that! and The Pantry at Delancey where she teaches a class called "How to be a Pie Ninja" (among others) and she is not messing around, her recipes are killer. For her crust, Brandi uses a technique called fraissage which creates long sheets of buttery flakes throughout the dough instead of little pockets of butter. Delightful!

12 ounces pastry flour
1/2 teaspoon salt
8 ounces cold, unsalted butter
4-6 ounces ice water
1 teaspoon apple cider vinegar

1. Mix the flour and salt together, then pour the whole lot on a large cutting board or countertop.
2. With a bench scraper, cut in half of the butter until it is the size of lima beans, then cut in the other half of the butter until it is the size of nickels. Mix the water and vinegar together.
3. Using your fingers, flick the water on to the butter flour mixture and gently fold it in with your bench scraper. You have added enough water when you can pick up a handful of the dough and squeeze it together without it falling apart.
4. Then, get this, you smear the butter into the dough. With the heel of your hand push a section of the dough down and away from you. Congratulations, you have just created a sheet of butter which is going to turn delicious flaky crust. Scrape the sheet off of the board and place it in a bowl to the side. Repeat until you have worked through all of the dough, pushing it down and away from you in sections. Once you've gone through all of the dough gently remove it from the bowl, press it together, then split it in half, and wrap each half in plastic wrap and form into a disk. Chill the dough for at least one hour before using. I have warm hands, so I always chill my dough overnight before I use it.

For the Filling

24 ounces blueberries
2-4 ounces sugar, depending on the sweetness of your berries
1 ounce cornstarch
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
zest and juice from one small lemon
pinch salt

Pour all of the ingredients into a large bowl and stir gently to combine

For the Crumb


3 ounces all purpose flour
3 ounces brown sugar
4 ounces soft butter
pinch salt
2 ounces sliced almonds

Mix together the flour, sugar, butter and salt until it resembles large crumbs. Gently mix in the almonds being careful not to break them up.

To Assemble and Bake

Preheat oven to 375º and adjust a rack to the lower third of the oven.

1. On a lightly floured surface, roll out one piece of the dough into a 12'' circle about 1/8'' thick and place it into a 9'' pie pan and crimp the edges. Place in the fridge while you prepare the rest of the pie.
2. Pour the filling mixture into the prepared crust, then top with the prepared crumb topping.
3. Place the pie on a baking sheet and slide into the oven. Bake for 45-55 minutes or until the filling is bubbling and the topping is deep golden brown. Cool completely before serving.