Apple Or Cherry Pie? How 'Bout Both!

This is one easy peasy dessert. It literally comes together in minutes and bakes up in about half an hour. Pie in half an hour-that's awesome!

This recipe comes from a Pampered Chef cookbook titled, All The Best. My friend Maranda is now a Pampered Chef consultant and I snagged this recipe from her while at one of her cooking shows. It really is simple to throw together since all you basically do is layer ingredients then toss it in the oven. The hardest part is peeling and slicing apples but that really isn't difficult.

I liked this tart because it combines apple pie that my husband likes and cherry pie that I like. The two fruits come together and are topped with cinnamony crumbs- it's like three desserts in one! It really would have been great served with ice cream but I didn't have any. The only down side to this dessert is that the crust got soggy on the second day. So if you make it (and I highly recommend that you do) make sure you have enough mouths to feed and eat it while it's fresh!

Cherry Apple Crumb Tart adapted from Pampered Chef

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• 1 refrigerated pie crust
• 2/3 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/3 cup butter
• 2 large Granny Smith apples
• 3/4 cup canned cherry pie filling (about 1/2 of a 21 oz. can)

Preheat oven to 400 degrees F. Let pie crust stand at room temperature 15 minutes.

In a medium bowl, combine the flour, brown sugar and cinnamon. Add butter and blend thoroughly using a pastry blender or two forks. Mixture will come together and form crumbs when squeezed in your hand. Set aside.

Roll out pie crust into a 13-inch circle and place on a baking stone or a cookie sheet lined with parchment paper.

Peel, core and cut apples into thin slices. Layer apples evenly over crust leaving a 1-inch border of crust.

Spread 3/4 cup cherry pie filling over the apples. Sprinkle flour mixture over apples and pie filling. Fold the outer edge of the pie crust up over the fruit to form a rim.

Bake 30-35 minutes or until crust is golden brown. Remove from oven and cool slightly. Serve warm.

I have a couple more Thanksgiving dessert recipes to share with you and I'm on a mission to get them blogged before Turkey day, so I'll see you back here in a few!

A Miraculous Meatless Meal

I was raised in cattle country so naturally, I like meat. Mr. H is certainly not a vegetarian and I don't think he'd ever become one because he likes his steak too much. Now, I'm not going to get into how we like it cooked because I might gross some people out and that is not my intention here, but my point is we are carnivorous beings and like it like that. We seldom eat a meatless meal, but when I came across this Rustic Tomato Tart on Baking and Creating with Avril, I was intrigued.

The tart remained in the back of my mind but I was a tad bit apprehensive about it because I knew Mr. H would miss his protein. Then I saw it again a couple weeks later on Maranda's Jolts & Jollies and it sealed the deal. I was definitely making this tart! It was fairly simple and it was really tasty. And the best part is, with a side salad, this makes the perfect meal.

Mr. H didn't complain once about the missing steak on his plate, which was a relief to me. But if you have a die hard meat lover in your household, some crumbled Italian sausage, salami or sliced pepperoni would be delicious in this. Or you could try making two smaller tarts, one with meat and one without and do a little taste test to see which you prefer. The crust is flaky and the filling has a kick from the garlic and mustard, while the cheese is ooey, gooey, stretchy and delicious. Don't wait as long as I did to make this.

Rustic Tomato Tart adapted from Avril and Maranda

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For The Crust:

• 1 1/2 cups flour
• 4 Tablespoons butter, cold and cut into cubes
• 1/2 teaspoon salt
• 1 large egg
• 2-3 Tablespoons cold water

For The Filling:

• 3 Tablespoons Dijon or whole-grain mustard
• 2-3 large fresh tomatoes 0r 5 Roma tomatoes
• 2 cloves garlic, minced
• 2 Tablespoons olive oil
• 2 teaspoons dried herbs (I used basil, parsley and oregano)
• kosher salt
• pinch of red pepper flakes (optional)
• 8 ounces fresh mozzarella cheese

Preheat oven to 425 degrees F.

For crust: Mix salt and flour in medium bowl. With pastry cutter cut in chilled butter until mixture has a cornmeal consistency.

In separate bowl, lightly beat egg; add 2 Tablespoons water.

Make a well in center of flour mixture and pour egg mixture in the well; mix until well incorporated and a non-sticky dough forms. If dough is still too dry, add third Tablespoon of water.

Knead dough into a ball, transfer to parchment paper or a Silpat; roll out into a 14 inch circle. Transfer parchment paper or Silpat and dough to a rimmed baking sheet.

For Filling: Spread mustard over the unbaked crust until well covered, leaving about an 1 1/2-inch border.

Slice tomatoes and arrange in a single layer in the center of crust. Scatter freshly minced garlic over tomatoes and drizzle with olive oil. Sprinkle with kosher salt, red pepper flakes and dried herbs.

Top with sliced mozzarella; sprinkle with a bit more salt, pepper flakes and basil.

Bring edges of crust up over the edges of tomato and cheese.

Bake in oven for 30 minutes until crust is golden and cheese is brown and bubbly.

Allow to cool about 10 minutes, slice into wedges with a pizza cutter and enjoy!

oh, Lordy!

3rd Anniversary, A Tart & A Giveaway! (Closed)

Today is Lick The Bowl Good's 3rd Anniversary! I remember the night I started this blog. I sat quietly for a long time at the desk in the office fooling around with colors and templates until I was satisfied with the outcome. The original color of this blog was blue-green, the way :-) I walked out of there as the proud owner of a baking blog. I thought my husband was going to think I was crazy, but he's been my greatest supporter and taste tester and he's encouraged me to do bigger and better things. I never thought I'd be doing this 3 years later, but I'm thrilled to be here to inspire and learn from you all.

Over the years I have made many desserts, but never had I made a chocolate cream pie. My husband loves a good chocolate cream pie and if it's ever on a diner menu, it later ends up in his belly. I can take it or leave it, because so many times it doesn't live up to my expectations- surprise, surprise! They're either not chocolaty enough, or the crust is bad or they're a weird texture. So when this recipe was made by the Tuesdays with Dorie group and everyone raved about it, I bookmarked it.

Though there are a few steps in this recipe, it came together pretty simply. The chocolate custard needs to be chilled properly so it can be made a day ahead of time to help speed up the assembly process. I made this cream tart with Callebaut chocolate and it was delicious. I didn't love the crust by itself, but it melded perfectly with the rich and creamy filling and fluffy whipped topping. Mr. H loved it and ate several pieces, which is a sign of a good recipe. I will definitely make this one again and again. And you can make it too in the tart pan I'm giving away below!

Chocolate Cream Tart

adapted from Dorie Greenspan

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For the crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup confectioners' sugar
• 1/4 tsp salt
• 9 Tbsp very cold (or frozen) unsalted butter, cut into pieces
• 1 large egg yolk

For the filling:

• 2 cups whole milk
• 4 large egg yolks
• 6 Tbsp sugar
• 3 Tbsp cornstarch, sifted
• 1/4 tsp salt
• 7 oz. bittersweet chocolate, melted
• 2 1/2 Tbsp unsalted butter, cut into pieces and at room temperature

For the topping:

• 1/2 cup cold heavy cream
• 1 1/2 Tbsp confectioners' sugar, sifted
• 1/4 tsp pure vanilla extract
• Chocolate shavings or curls for decoration, or cocoa powder for dusting

To make the shortbread crust: Put the flour, cocoa, confectioners’ sugar and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in — you should have pieces the size of oatmeal flakes and some the size of peas.

Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses — about 10 seconds each — until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before you reach this stage, the sound of the machine working the dough will change — heads up.

Turn the dough out onto a work surface and very lightly and sparingly knead the dough just to incorporate any dry ingredients that might have escaped mixing.

Press the dough into the buttered 9.5" tart pan. Press evenly over the bottom and up the sides. Don’t be too heavy-handed — press the crust in so that the edges of the pieces cling to one another, but no so hard that the crust loses its crumbly texture. Freeze for at least 30 minutes, preferably longer, before baking.

To bake the crust: Center a rack in the oven and preheat the oven to 375° Fahrenheit. Butter the shiny side of a piece of aluminum foil and fit the foil, buttered side down, tightly against the crust. (Since you froze the crust, you can bake it without weights.) Put the tart pan on a baking sheet and bake the crust for 25 minutes. Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon.

Bake for another 8 minutes or so, or until it is firm and golden brown. Keep a close eye on the crust's progress — it can get too dark in a flash. Transfer the tart pan to a rack and cool the crust to room temperature before filling.

To make the filling: Bring the milk to a boil. Meanwhile, in a large heavy-bottomed saucepan, whisk the yolks together with the sugar, cornstarch and salt until well-blended and thick.

Whisking without stopping, drizzle in about 1/4 cup of the hot milk — this will temper, or warm, the yolks so they don't curdle — then, still whisking, add the remainder of the milk in a steady stream.

Put the pan over medium heat and, whisk constantly (make sure to get in the edges of the pan), bring the mixture to a boil. Keep at a boil, still whisking, for 1 to 2 minutes, then remove the pan from the heat.

Whisk in the melted chocolate. Let sit for 5 minutes, then whisk in the bits of butter, stirring until they are fully incorporated and the custard is smooth and silky. You can press a piece of plastic wrap against the surface of the custard to create an airtight seal and refrigerate the custard or, if you want to cool the custard quickly, put the bowl into a larger bowl filled with ice cubes and cold water and stir the custard occasionally until it is fully chilled, about 20 minutes. (If it's more convenient, you can keep the custard, tightly covered, in the refrigerator for up to 3 days.)

To assemble the tart: Whisk the chocolate cream vigorously to loosen it and to bring back its velvety texture. Spoon the cream into the tart shell, stopping just short of the crust's rim (you may have some left over) — you want to leave room for the topping. Smooth the top and, if you are not serving the tart immediately, press a piece of plastic wrap against the cream and refrigerate the tart until needed (or up to 6 hours).

To make the topping: Working with a stand mixer fitted with the whisk attachment or a hand mixer in a large bowl, beat the cream until it just starts to thicken. Beat in the confectioners' sugar and vanilla and continue to beat until the cream holds firm peaks.

Spread the whipped cream over the tart and smooth it with a metal icing spatula or, if you prefer swirls, go for them. Serve the tart now or refrigerate it for up to 2 hours before serving. When you are ready to serve the tart, scatter chocolate shavings or curls over the top or, if you'd prefer, lightly dust the top with cocoa powder.

In honor of LTBG's 3rd Anniversary, I have a giveaway for you sponsored by CSN. Thanks CSN! Rather than giving away a coupon code, I wanted to give away something that I would love to have and use. And since the holidays are just around the corner, I've chosen a sampling of Le Creuset Stoneware in Cherry that will look fabulous on your Thanksgiving table.

1. In order to enter this giveaway, you MUST leave a comment on this post telling me about your favorite Thanksgiving food memory.

2. For a second entry, leave me the recipe of your favorite Thanksgiving dish or dessert in the comment section. Be sure to leave a separate comment if you do this.

3. This giveaway is open to US residents only.

One winner will be chosen and revealed in one week on Wednesday, November 10th. Be sure to leave your name and email so I can contact you if you win. Good luck!

By The Pound

I do it every time. I can't help it. I go to Costco and I stock up on 3-pound containers of blueberries for $5.99. I love blueberries and it only seems logical to buy that many at that price. I even do it at the regular grocery store. If a pint of blueberries is $1.99, why not buy a 2-pound clam shell of them for $4.99? It only makes sense, right? Until you get home and you actually have to use them!

I usually keep the blueberries in the fridge and I'll bake with them, add them to cereal or smoothies, or throw them in pancake batter. Then a couple weeks go by and they get shoved to the back of the refrigerator and I forget about them. By the time that happens, I go into panic mode and I fear the blueberries are going to whither and wrinkle and turn to mush so I throw them into the freezer (still in the clam shell) where they'll last for the next few months or until I need to add them to the next recipe.

Sometimes I forget I have blueberries in the freezer and I buy more to stock my fridge. They start getting wrinkly and I panic to use them up- it's a vicious cycle, I'm telling you! That's where this recipe came into play. This tart consists of a thick buttery shortbread crust and it's topped with a perfectly simple custard and 3 cups of berries. I used blueberries, but the original recipe calls for raspberries- a mixture of both would be nice. The custard is creamy, the crust is firm but when the two meet up it's the slightest bit chewy- in a good way. It's sweet and tart and a taste of summer in every bite. If you have ever multiplying berries then give this recipe a try.

Blueberry Lemon Shortbread Tart adapted from Rachael Ray via A Feast For The Eyes

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• 3 cups fresh or frozen blueberries (1 pound)

Shortbread Crust:

• 1 stick plus 6 tablespoons cold unsalted butter, cut into pieces
• 1/2 cup granulated sugar
• 1 1/2 cups all-purpose flour

Lemon Custard:

• 3 large eggs
• 3/4 cups sugar
• 1/4 cup flour
• Zest and juice of 2 lemons (about 1/4 cup juice)
• Powdered sugar, for dusting

Drain the blueberries in a strainer set over a bowl. Preheat the oven to 400°.

For the shortbread crust: Using your fingers, combine the butter, 1/2 cup of the sugar and 11/2 cups of the flour and blend together until coarse crumbs form (I used a pastry blender to incorporate the ingredients, but a food processor works well too). Pour the mixture into an ungreased nonstick 9-inch springform or cake pan and press down evenly to form a crust. Bake the shortbread crust until lightly golden, about 20 minutes.

Remove the shortbread from the oven and reduce the temperature to 325°. Scatter the drained blueberries evenly over the baked shortbread.

For the lemon custard: Beat the eggs with the remaining 3/4 cup of sugar until thick and pale yellow. Whisk in the lemon zest, the lemon juice and a 1/4 cup of flour. Pour the lemon cream over the raspberries.

Bake the tart until the custard is set, about 30 minutes (My tart took about 50 minutes for the custard to set in the middle). Let cool completely, then dust with powdered sugar.

NOTE: The top of the custard doesn't brown much so it's hard to tell if it's done, but it shouldn't be wet and liquidy. The custard is done when it firms up in the center. This may take longer than 30 minutes.

Fruit for the 4th!

Happy 4th of July Everyone! I made this for my little brother's birthday and it was delish! It's so easy and versatile to make. Fruit Pizza/ Fruit Tart

• sugar cookie dough*
• 8 0z. cream cheese, softened
• 1/2 c. powdered sugar
• 1 tsp. vanilla extract
• 2- 3 c. fresh fruit**

Spread cookie dough out onto a pizza pan or into a tart pan. The tart pan will look "fancier", but it will also be thicker and take longer to bake. The "pizza" makes for a slightly larger dessert. Bake according to package directions or until light golden brown. Do not over bake or the cookie base will get too hard when it cools and it becomes very difficult to cut through (believe me I know!) Allow to cool completely.

In a medium bowl beat room temperature cream cheese til smooth and creamy. Slowly add sifted powdered sugar until sweetened to taste. Add vanilla to cheese mixture. Refridgerate until ready to use.

Chop fruit into bite size pieces, or drain completely from can. Set aside. Spread cream cheese filling onto cooled cookie crust. Top pizza or tart with fruit. It can be very composed or free form. Just make it look good. Serve at room temp. Refridgerate any leftovers.

* I have used Betty Crocker Sugar cookie dough (in the package- add egg and butter) and Pillsbury Cookie dough (the refridgerated kind in the tube) and both work well. I think the packaged kind tastes nore homemade, but sometimes you can't beat the convenience of premade dough. Use what you like or what you have on hand.

**I used strawberries, blueberries, blackberries, kiwi and canned (well drained) mandarin oranges. Don't use any fruit that is too wet like melon or pineapple. Also bananas get brown fast so add them at the last minute if you want them. Grapes would be good too. If you want to make a 4th of July pizza, match the colors of the fruit to the season and just use red and blue.

Going Green

I first made this tart for a small dinner party last summer to accompany mashed potatoes and pork tenderloin. It was very yummy and easy to make. The recipe name may sound fancy and complicated but it's really not. It's great for a simple supper for two, or cut into small squares and served on a buffet. I served this for Easter and everyone there loved it! Asparagus Gruyere Tart from Everyday Food

• Flour, for work surface
• 1 sheet frozen puff pastry, thawed
• 5 1/2 oz. or 2 c. grated Gruyere cheese
• 1 1/2 lbs. Asparagus spears
• 1 tbsp. Olive Oil
• Salt and Pepper

Preheat oven to 400 degrees. On a lightly floured surface, roll the puff pastry (thawed according to package instructions) into a 16x10- inch rectangle. Trim uneven edges. Place the pastry on a baking sheet. With a sharp knife, lightly score the dough 1 inch from the edges to mark a rectangle. Using a fork, pierce the dough inside the markings at half-inch intervals. Bake until golden, about 15 minutes.

Remove the pastry shell from the oven, and sprinkle with cheese. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell. Arrange in a single layer over the cheese, alternating ends and tips. Brush with the oil, and season with salt and pepper. Bake until the spears are tender, 20-25 minutes.

NOTE: Pricking the dough prior to baking keeps it from puffing up too high as it bakes. Also, I've made this with goat cheese adding a nice tartness (no pun intended :-)). I've also used Boursin garlic and herb cheese under the Gruyere. It adds a nice garlicky taste, but it can be tricky to spread. If you choose to add this, just microwave half the block of cheese for 15 seconds or until softened, then spread it on baked pastry. Proceed with the rest of the recipe as directed. Make sure to eat this all up though, because leftovers aren't so good- the pastry gets soggy.