Chocolate Truffle Tartlets (TWD)

I'm so excited to be co-hosting this week's Tuesdays with Dorie: Baking with Julia along with Jessica of Cookbook Habit, Spike of Spike Bakes, and Steph of A Whisk and a Spoon. Just in time for Valentine's Day, we baked Chocolate Truffle Tartlets.

I made this recipe over the course of a few days.  I started the tart dough over the weekend and refrigerated it for a few days before making my tarts. This tart dough recipe is a little different from Dorie's tart dough we've been using the last few years - instead of pressing chunks of dough into the tart, this one is rolled out and then set into the tart pan, similar to what you would do with a traditional pie crust.  When I removed it from the fridge, I could not immediately shape it into a round, it was way too hard. So I let it sit out on the counter for about 30 minutes first. After that, rolling it was a breeze as long as I floured it generously. If a piece came off on my rolling pin, I simply pressed it back down. You don’t need your tart dough to be perfectly even for this recipe :)

As with most chocolate recipes, I used semisweet chocolate chips instead of chopped chocolate in the double boiler.  The "chocolate truffle" filling in these tarts is basically whipped egg yolks with chocolate, butter, and sugar.  It is rich and creamy and delicious.  Before pouring the filling into the tart pans, you add some chopped milk and white chocolate chunks (I used semisweet chocolate chips and white chocolate chips) and bits of biscotti for crunch.  I did not have any biscotti on hand so I omitted it, but I definitely think a little crunch would have been great in these tarts.  Next time I may try throwing some toffee bits in there for crunch and more flavor.  We'll have to see if the toffee bits survive the bake, or if they just melt away into the filling...

I baked these in (2) 5.5″ tart pans and there was the perfect amount of filling to fit in these 2 pans. Apparently the recipe directs you to remove the bottom of your tart pan before starting, but I must have glossed over that part because I didn't even notice that until I started reading the P&Q.  I also did not place my tart pans on a baking sheet because in past experience with TWD, that never worked well for me.  I baked these tart pans directly on the oven racks and with the tart bottoms in my pans without any issues. I did have to bake for an additional 15-20 minutes, though, due to the larger size of my tart pans.

The texture of these tarts is a bit hard to describe.  It reminded me quite a bit of a chocolate chess pie.  Not really cakey or brownie-like, and not fudgey either.  Just velvety smooth chocolate goodness? :) The extra chopped chocolate and biscotti are really what make this dessert special, in my opinion.  They add some extra texture to each bite.  Otherwise it would be a little boring (if you could really ever call chocolate boring!).  My husband loved these and exclaimed that these tarts were "one of the best things you've made in a while." (Not sure if that was a compliment on how good these were, or a comment on how bad the other stuff I've been making is??? Ha!)

This recipe is definitely a keeper, and it was certainly the perfect sweet to share on Valentine's Day.  You can find the recipe below, but be sure to check here, to see how all the other bloggers in our group enjoyed this week's chocolately treat!


Chocolate Truffle Tartlets
Recipe by David Ogonowski, from Baking with Julia by Dorie Greenspan

Makes 6 individual tartlets

1 recipe Chocolate Dough [see below], well chilled
5 tablespoons unsalted butter, cut into 10 pieces
6 ounces bittersweet chocolate, finely chopped
8 large egg yolks
1 teaspoon pure vanilla extract
1/4 cup sugar
2 ounces white chocolate, cut into small dice
2 ounces milk chocolate, cut into small dice
4 biscotti, homemade or store-bought (you can use amaretti di Saronno), chopped

Line a jelly-roll pan with parchment paper and keep at hand. Remove the bottoms from six 4 1/2-inch fluted tartlet pans (or use pans with permanent bottoms and just plan to pop the tartlets out once they're filled, baked, and cooled); spray the pans with vegetable oil spray or brush with melted butter.

Cut the dough into 6 even pieces. Working with one piece at a time, shape the dough into a rough circle, then tamp it down with a rolling pin. Flour the work surface and the top of the dough and roll it into a circle 1/8 to 1/4 inch thick. As you roll, lift the dough with the help of a dough scraper to keep it from sticking. If the dough breaks (as it sometimes does even when the pros are rolling it), press it back together and keep going - it will be fine once it's baked. Fit the dough into a tartlet ring, pressing it into the fluted edges and cutting the top level with the edges of the pan. Again, patch as you go. Use a pastry brush to dust off any excess flour and place the lined tartlet ring on the prepared baking pan.

Chilling the crusts: When all of the shells are rolled out, chill them for at least 20 minutes.

Baking the crusts: Center a rack in the oven and preheat the oven to 350 degrees F.

Prick the bottoms of the crusts all over with the tines of a fork and bake for 12 to 15 minutes, rotating the pan halfway through the baking time, until the crusts are dry, blistery, and firm. Transfer the baking pan to a rack so that the crusts can cool while you make the filling. Reduce the oven temperature to 300 degrees F.

Making the filling: Bring an inch of water to the simmer in a saucepan. Put the butter and bittersweet chocolate in a large metal bowl and place the bowl over the saucepan - don't let the bottom of the bowl touch the water. Allow the butter and chocolate to melt slowly, stirring from time to time, as you work on the rest of the filling. Remove the chocolate from the heat when it is melted and allow it to cool until it is just slightly warmer than room temperature.

Put the yolks and vanilla extract in the bowl of a mixer fitted with the whisk attachment or in a large mixing bowl. Using the whisk or a hand-held mixer, start beating the yolks at medium speed and then, when they are broken up, reduce the speed to low and gradually add the sugar. Increase the speed to medium-high and beat the yolks and sugar until the yolks thicken and form a slowly dissolving ribbon when the beater is lifted.

Spoon about one third of the yolks onto the cooled chocolate mixture and fold them in with a rubber spatula. Don't worry about being too thorough. Pour the chocolate into the beaten yolks and gently fold the two mixtures together until they are almost completely blended. Add the cubed chocolates and biscotti, folding to incorporate the chunky pieces.

Baking the tartlets: Using an ice cream scoop or 1/4-cup measure, divide the filling evenly among the cooled shells. Smooth the filling with a small offset spatula, working it into the nooks and crannies as you circle the tops of the tarts. Bake the tarts for 10 to 12 minutes, until the tops look dry and the filling is just set. Remove to a rack to cool for about 20 minutes before serving.

Storing: Best the day they're made, these are still terrific after they've been refrigerated - they lose their textural finesse, but the taste is still very much there. For longer keeping, wrap the tartlets airtight and freeze them for up to a month. Thaw, still wrapped, at room temperature.

Chocolate Dough Recipe

Makes enough for six 5-inch tartlets or one 10-inch tart

1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder, preferably Dutch-processed
1/4 cup sugar
1/4 teaspoon salt
1 stick (4 ounces) cold unsalted butter, cut into small pieces
1 large egg yolk
1 tablespoon ice water

To make the crust by hand, put the flour, cocoa, sugar, and salt on a smooth work surface, preferably a cool surface such as marble. Toss the ingredients together lightly with your fingertips, then scatter the butter pieces across the dry ingredients. Use your fingertips to work the butter into the flour mixture until it forms pieces the size of small peas. Then use a combination of techniques to work the butter further into the flour: Break it up with your fingertips, rub it lightly between your palms, and chop it with the flat edge of a plastic or metal dough scraper.

Gather the mixture into a mound, make a volcanolike well in the center, and pour in the yolk and ice water. Use your fingers to break up the yolk and start moistening the dry ingredients, then, just as you did with the flour and butter, toss the ingredients with your fingers and use the dough scraper to chop and blend it. The dough will be crumbly and not really cohesive. Bring it together by smearing small portions of it across the work surface with the heel of your hand.

Chilling the dough: Gather the dough together and shape it into a rough square. Pat it down to compress it slightly, and wrap it in plastic. Chill until firm, at least 30 minutes.

To make the dough in a food processor fitted with the metal blade, put the flour, cocoa, sugar, and salt in the work bowl and pulse just to blend. Add the butter and pulse 8 to 10 times, until the pieces are about the size of small peas. With the machine running, add the yolk and ice water and process, in bursts, just until crumbly - don't overwork it. Turn it out onto the work surface and, working with small portions, smear the dough across the surface with the heel of your hand.

Chilling the dough: Gather the dough together and shape it into a rough square. Pat it down to compress it slightly, and wrap it in plastic. Chill until firm, at least 30 minutes.

Storing: The dough can remain in the refrigerator for 3 days, or it can be wrapped airtight and frozen for a month. Thaw the dough, still wrapped, overnight in the refrigerator before rolling it out.

Alsatian Apple Tart (TWD)

I am back with Tuesdays with Dorie (TWD) and will be back to posting weekly with the group from now until the end of the year.  Even though we're down to the last few recipes in the book, we've got a lot of great recipes lined up. Believe it or not, we'll be done baking through the entire book by the end of the year! Isn't that crazy?!

This week's TWD recipe was chosen by Jessica of Cookbook Habit: Alsatian Apple Tart.  It is a tart lined with "thick slices of sweet apples and a vanilla-flavored mix of eggs, cream and sugar that is poured over the apples and, under heat, transformed into a soft custard."

When I think of custard filled tarts, I think of fruit tarts that are topped with fruits like strawberries, blackberries, kiwi, blueberries, etc.  I have never had a custard fruit tart with apples! Interestingly enough, the rich and creamy custard that envelopes the apples is absolutely delicious.  I think the tart would be great with pears, too, which Dorie suggests in the "Playing Around" section.

I only added one egg and omitted the extra egg yolk in the custard, just because I didn't want to have another egg white in my freezer.  The custard was still rich despite this omission thanks to the heavy cream.  Only thing I would do differently next time would be to remember to put my pie crust shield on the tart sooner! I forgot and didn't realize the edges were burning until I started to smell it! (That's why you don't see a picture of the entire tart!)

Thanks, Jessica, for hosting this week! I love baked apple desserts and this one was no exception.

* Recipe notes:

- Make sure to put a pie crust shield (or some foil) around the edge of your tart about 20 minutes into baking to avoid burning the edges.

Tourtely Apple Tart (TWD)

Things have been crazy busy here lately; I can't believe that it's been two weeks since I last posted! Where did the time go?! I hope to have some time in the coming week to get caught up with things so I can finally get around to blogging about some of the great recipes I've recently tried...

But, without further ado, here's my Tuesdays with Dorie (TWD) post.  This week's recipe was chosen by Jeannette of The Whimsical Cupcake: Tourtely Apple Tart.  This is about as homey as you can get.  It's a filling of apples cooked in brown sugar, tossed together with nutty browned butter, raisins, and ground almonds.  The aroma of the filling after is just made is simply amazing.  I love browned butter.  The filling is then sandwiched between two layers of sweet, sugary almond cookie dough.

I only had one (very large, one pound) Fuji apple left in the house, so I made a half recipe which was just enough for one mini tart.  The filling probably could have used a few more apple chunks, but that was more my fault than the recipe's fault since I didn't have any more apples on hand.  If you've never browned butter before, I'd suggest turning the heat down just a tad because it does go from brown to burnt very quickly if you don't watch it closely (and it will brown at the lower heat, it will just take longer).  I did add the "optional" cinnamon to the filling, and added more than a pinch, just because it seems wrong to make an apple dessert without cinnamon :) (I know that Grace would agree.)


The result was a very homey, comforting dessert.  It was like a cross between an apple pie and an apple tart.  I find that a lot of Dorie's desserts are quite sweet, but this one was just barely sweet.... and that was more from the tart crust than from the filling itself.  I love that you can make the tart dough and the filling ahead of time, and then just assemble and bake the tart when you're ready.  I'll definitely be making this one again.  (And next time I'll be more careful not to over bake the crust so much!)

Thanks Jeannette, for hosting this week.  If you would like the recipe, you can find it here. Make sure you check out the TWD Blogroll, to see how everyone else enjoyed this sweet, appley treat!
 

* Recipe tips:

- When baking your crust, instead of removing the foil completely after 20 minutes, gently remove it, cut a hole in the center to create a "pie crust shield," and then put it back over your tart.  This will allow the center to brown without burning the edges of your crust.  I forgot to do that this time, resulting in the very brown edges you see in my photos!

 - For more recipe tips, click here.

Crostata di Frutta Fresca (DB)

The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

I decided to make the Crostata di Frutta Fresca (crostata with fresh fruit).  I filled my tart with Dorie's vanilla pastry cream and then topped it with fresh raspberries.  The dough came together quickly and easily, but I thought it was just okay.  It was a little too hard and not buttery enough in my opinion.  My favorite tart dough is still Dorie's sweet tart dough - it's so buttery and flaky and almost melts in your mouth.

Thanks Simona, for hosting this month's challenge.  My post is a day late and kind of short because I've been busy! Between Thanksgiving on Thursday and my daughter's 1st birthday party yesterday (photos to come), I've been running around the kitchen like crazy.  I finally got around to making the tart today and now I'm exhausted!

Make sure you check out the Daring Bakers' Blogroll to see how everyone else enjoyed these sweet Italian treats.

Crostata (Italian tart)
all photos below are from Simona

Version 1 of pasta frolla

Ingredients:

• 1/2 c. minus 1 tablespoon [105 ml, 100 g, 3 ½ oz] superfine sugar (see Note 1) or a scant 3/4 cup [180ml, 90g, 3 oz] of powdered sugar
• 1 and 3/4 cup [420 ml, 235 g, 8 1/4 oz.] unbleached all-purpose flour
• a pinch of salt
• 1 stick [8 tablespoons / 4 oz. / 115 g] cold unsalted butter, cut into small pieces
• grated zest of half a lemon (you could also use vanilla sugar as an option, see Note 2)
• 1 large egg and 1 large egg yolk, lightly beaten in a small bowl

Note 1: Superfine sugar is often also referred to as ultrafine, baker’s sugar or caster sugar. It’s available in most supermarkets. If you cannot find “superfine” sugar, you can make your own by putting some regular granulated sugar in a food processor or blender and letting it run until the sugar is finely ground.
Note 2: There are different ways of making vanilla sugar. I keep vanilla beans in a jar half-filled with sugar until I need to use them, for example, to make vanilla ice cream. After I remove the split bean from the custard that will go into the ice cream maker, I rinse it, dry it and put it back in the jar with sugar.
Making pasta frolla by hand:

1. Whisk together sugar, flour and salt in a bowl.
2. Rub or cut the butter into the flour until the mixture has the consistency of coarse crumbs. You can do this in the bowl or on your work surface, using your fingertips or an implement of choice.

3. Make a well in the center of the mounded flour and butter mixture and pour the beaten eggs into it (reserve about a teaspoon of the egg mixture for glazing purposes later on – place in the refrigerator, covered, until ready to use).
4. Add the lemon zest to your flour/butter/egg mixture.
5. Use a fork to incorporate the liquid into the solid ingredients, and then use your fingertips.
6. Knead lightly just until the dough comes together into a ball.
7. Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least two hours. You can refrigerate the dough overnight.

   
Making pasta frolla with a food processor:

1. Put sugar, flour, salt, and lemon zest in the food processor and pulse a few times to mix.
2. Add butter and pulse a few times, until the mixture has the consistency of coarse meal.
3. Empty food processor's bowl onto your work surface
4. See step 3 above and continue as explained in the following steps (minus the lemon zest, which you have already added).

Variation for Version 1 of pasta frolla:
If you want, you can make the pasta frolla using a combination of all-purpose flour and whole-wheat pastry flour.
If you choose to try this variation, use 1 cup [240 ml, 135 g, 4 3/4 oz.] unbleached all-purpose flour and 3/4 cup [180 ml, 100 g, 3.5 oz.] whole-wheat pastry flour.

Version 2 of pasta frolla

In this version of pasta frolla, I have played with different kinds of flours, using almond, whole-grain barley and, most recently, coconut flour instead of some of the all-purpose flour. If you want to try a different version of pasta frolla that uses some flours that you wouldn’t normally use, this is a good recipe to try. All the flours listed below (whole-wheat pastry, almond flour, coconut flour and barley flour) are available at health food stores. You may even find them at well-stocked supermarkets.
The preparation for this version of pasta frolla is very similar to the preparation for Version 1.
Ingredients

• 1/3 cup [80 ml, 75 g, 2 2/3 oz.] superfine sugar or 1/2 cup [120ml, 60 g, 2 oz]powdered sugar (see Note 1.)
• 1/2 cup [120 ml, 65 g, 2 3/8 oz.] unbleached all-purpose flour
• 1/2 cup [120ml, 65 g. 2 1/4 oz.] whole-wheat pastry flour
• 1/4 cup [60ml, 28 g, 1 oz] almond flour, or almond meal, or coconut flour
• 1/4 cup [60ml, 28 g, 1 oz.] whole-grain barley flour or unbleached all-purpose flour
• a pinch of salt
• 6 tablespoons[90ml, 85 g, 3 oz] cold unsalted butter, cut into small pieces
• 1 large egg, lightly beaten
• 1/4 teaspoon vanilla extract (you can also use vanilla sugar; see Note 2.)

Note 1: Superfine sugar is often also referred to as ultrafine, baker’s sugar or caster sugar. It’s available in most supermarkets. If you cannot find “superfine” sugar, you can make your own by putting some regular granulated sugar in a food processor or blender and letting it run until the sugar is finely ground.
Note 2: There are different ways of making vanilla sugar. I keep vanilla beans in a jar half-filled with sugar until I need to use them, for example, to make vanilla ice cream. After I remove the split bean from the custard that will go into the ice cream maker, I rinse it, dry it and put it back in the jar with sugar.
Directions:
By hand:

1. Whisk together sugar, flours and salt in a bowl.
2. Rub or cut the butter into the sugar and flour mixture until it has the consistency of coarse crumbs. You can do this in the bowl or on your work surface, using your fingertips or an implement of choice.
3. Make a well in the center of the flour and butter mixture and pour the beaten egg and vanilla extract into it.
4. Use a fork to incorporate the liquid into mixture and then use your fingertips.
5. Knead lightly just until the dough comes together into a ball.
6. Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least two hours. You can refrigerate the dough overnight.

With a food processor:

1. Put sugar, flour, and salt in the bowl of the food processor and pulse a few times to mix.
2. Add butter and pulse a few times until the mixture has the consistency of coarse meal.
3. Empty food processor's bowl onto your work surface.

4. Make a well in the center of the mounded flour and butter mixture and pour the beaten egg and vanilla extract into it.
5. Use a fork to incorporate the liquid into the solid ingredients then use your fingertips.
6. Knead lightly just until the dough comes together into a ball.
7. Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least two hours. You can refrigerate the dough overnight.

Ideas for Filling for Your Crostata

Whether you choose to make Version 1 or 2 of the pasta frolla, there are numerous fillings that you can choose from for your crostata. I am suggesting some filling for you here (and including assemblage and baking instructions). But be brave and creative and see what you can come up with!
Crostata di Marmellata (crostata with a jam filling using Version 1 pasta frolla)
If you choose to make a crostata with a jam filling, you will need:

• 1 and 3/4 cups [415ml, 600 gm, 21 oz] of jam or fruit preserves, whatever flavor you like (Note: I use my homemade fruit preserves, which have a low sugar content. I recommend you choose a good quality product, made with mostly fruit.)

Assembling and baking the crostata di marmellata:

1. Heat the oven to 375ºF [190ºC/gas mark 5].
2. Take the pasta frolla out of the fridge, unwrap it and cut away ¼ of the dough. Reserve this dough to make the lattice top of the crostata. Refrigerate this dough while you work on the tart base.
3. To help roll the crostata dough, keep the dough on top of the plastic wrap that you had it wrapped in. This can help rolling the dough and can also help when transferring the dough to your pan. You can also use parchment paper for this. However, you can also roll the dough directly on a work surface if you prefer.
4. Lightly dust the top of the dough and your work surface (if you’re rolling directly on a work surface) with flour. Keep some flour handy to dust the dough as you go along.
5. If the dough is very firm, start by pressing the dough with the rolling pin from the middle to each end, moving the rolling pin by a pin's width each time; turn the dough 180 degrees and repeat; when it softens, start rolling.
6. Roll the dough into a circle about 1/8th inch (3 mm) thick.
7. If you used the plastic wrap or parchment paper as rolling surface, flip dough over the pan, centering it, and delicately press it all around so the corners are well covered. Peel away the plastic wrap.

8. Trim the excess dough hanging over the edges of the pan. Press the remaining dough around the border into the sides of the pan making sure the border is an even thickness all the way around.
9. Prick the bottom of the dough with a fork in several places.

10. Take out of the fridge the reserved pasta frolla you had cut away earlier. Roll it with your pin and cut into strips or use cookie cutters to make small shapes (this is not traditional, but it looks cute); or roll with your hands into ropes.
11. Spread the jam or fruit preserves evenly over the bottom of the crostata.

12. Use the prepared strips or rolls of dough to make a lattice over the surface, or decorate with the cut shapes. (Note: You can use dough scraps to make cookies: see the Additional Information section for some pointers)
13. Brush the border and strips of dough with the reserved beaten eggs. You can add a drop or two of water to the beaten eggs if you don’t have enough liquid.
14. Put the tart in the oven and bake for 25 minutes.
15. After 25 minutes, check the tart and continue baking until the tart is of a nice golden hue. (Note: Every oven is different. In my oven it took 34 minutes to bake the tart until golden.)
16. When done, remove the tart from the oven and let cool. If you have used a tart pan with a removable bottom, then release the tart base from the fluted tart ring. Make sure the tart is completely cool before slicing and serving.
     

Crostata con la Crema (crostata with pastry cream filling using Version 1 pasta frolla)

If you choose to make a crostata with pastry cream filling, you will need:

• One batch of pastry cream (Note: For the recipe that I used, see #5 of the Additional Information section. Prepare the pastry cream in advance of assembling the crostata.

Assembling and baking the crostata con la crema:

1. Heat the oven to 350ºF [180ºC/gas mark 4].
2. Take the pasta frolla out of the fridge, unwrap it and cut away ¼ of the dough. Reserve this dough to make the lattice top of the crostata. Refrigerate this dough while you work on the tart base.
3. To help roll the crostata dough, keep the dough on top of the plastic wrap that you had it wrapped in. This can help rolling the dough and can also help when transferring the dough to your pan. You can also use parchment paper for this. However, you can also roll the dough directly on a work surface if you prefer.
4. Lightly dust the top of the dough and your work surface (if you’re rolling directly on a work surface) with flour. Keep some flour handy to dust the dough as you go along.
5. If the dough is very firm, start by pressing the dough with the rolling pin from the middle to each end, moving the rolling pin by a pin's width each time; turn the dough 180 degrees and repeat; when it softens, start rolling.
6. Roll the dough into a circle about 1/8th inch (3 mm) thick.
7. If you used the plastic wrap or parchment paper as rolling surface, flip dough over the pan, centering it, and delicately press it all around so the corners are well covered. Peel away the plastic wrap.
8. Trim the excess dough hanging over the edges of the pan. Press the remaining dough around the border into the sides of the pan making sure the border is an even thickness all the way around.
9. Prick the bottom of the dough with a fork in several places.
10. Take out of the fridge the reserved pasta frolla you had cut away earlier. Roll it with your pin and cut into strips or use cookie cutters to make small shapes (this is not traditional, but it looks cute); or roll with your hands into ropes.
11. Instead of jam or fruit preserves, cover the bottom of the crostata crust evenly with the pastry cream.
12. Use the prepared strips or rolls of dough to make a lattice over the surface, or decorate with the cut shapes. (Note: You can use dough scraps to make cookies: see the Additional Information section for some pointers)
13. Brush the border and strips of dough with the reserved beaten eggs. You can add a drop or two of water to the beaten eggs if you don’t have enough liquid.
14. Put the tart in the oven and bake for 30 minutes.
15. After 35 minutes, check the tart, and continue baking until the tart is of a nice golden hue. (Note: Every oven is different. In my oven it took 45 minutes to bake the tart until golden.)
16. When done, remove the tart from the oven and let cool. If you have used a tart pan with a removable bottom, then release the tart base from the fluted tart ring. Make sure the tart is completely cool before slicing and serving.

Crostata di Frutta Fresca (crostata with fresh fruit using Version 1 or 2 of pasta frolla)

Note: This filling variation involves a process called “blind-baking”. (If you’re not familiar with blind-baking, see #4 in the Additional Information section for an explanation and a video on blind-baking.)
In its simplest form, a crostata with fresh fruit has 3 components:

• the pasta frolla base, blind-baked
• a layer of pastry cream
• a layer of fruit

For this recipe you will need:

• a blind-baked shell made using pasta frolla
• a batch of pastry cream, prepared in advance and cooled (Note: For the recipe that I used, see #5 of the Additional Information section. For this crostata I make half that recipe.)
• enough fresh fruit to cover the top of your crostata (Note: You can choose anything you like, including berries, stone fruit, , kiwis, bananas, etc. See the Additional Information section for more information on using fresh fruit.)

Directions to assemble and bake a crostata di frutta fresca:

1. Preheat the oven to 350ºF [180ºC/gas mark 4].
2. Roll out a batch of the pasta frolla and cover the base of the tart pan. (You can use Version 1 or 2: if you use Version 1, you will have more leftover pasta frolla to turn into cookies.)
3. Cut a piece of parchment paper or aluminum foil large enough to cover the bottom of the crust and extend out a bit over the edges of the pan.
4. You can use pie weights or dry beans to blind bake. Place whatever weight you’re using directly on the parchment paper or aluminum foil in an even layer.
5. Place the crostata shell in the oven and bake for 20 minutes.
6. Remove the weights and parchment paper and continue baking the crostata shell until the border is light golden, about 5 minutes (watch carefully to avoid over-baking, which results in a hard shell). In the absence of weight, the crust may rise in the middle: if that occurs, gently push it back down with the back of a spoon.
7. Remove from the oven and let the crostata shell cool completely before proceeding.
8. If you use a tart pan with removable bottom, release the base from the fluted tart ring, then slide the cooled crostata shell on a serving plate for filling. (Note: If you’ve used a cake pan or pie plate, use a bit of care in taking the shell out of the baking vessel.)
9. Spread the prepared pastry cream over the cooled shell.
10. Decorate the surface with fresh fruit. The crostata must be cool, but not cold, so if you refrigerate it, take it out of the fridge half an hour before serving. This crostata is best eaten the same day it is prepared.

Additional Information:
You may be interested to know that in Science in the Kitchen and the Art of Eating Well, Artusi actually describes three recipes for pasta frolla. For crostata, Artusi recommends using his recipe C, made with butter and strutto, which is rendered pork fat used for cooking. Version 1 of the pasta frolla that I have given you here is a variation of Artusi’s Recipe B.
Here’s another version of crostata with fruit preserves inspired by Artusi's recipe
This is a video from an Italian web site that shows you how to make pasta frolla. It’s dubbed in English. Note that the recipe and the procedure used are a bit different from the ones I employ here; however, it’s a useful link:
A video from the same Italian food web site that shows how to make crostata con le fragole (crostata with fresh strawberries) and in the process shows how to blind-bake the tart shell
Blind-baking is a process often used in baking. To blind-bake a tart shell, you line the unbaked tart (once you’ve placed it in the tart pan) with parchment paper or aluminum foil. You then fill the tart with pie weights. If you don’t have pie weights, you can use dried beans. You pour these on top of the parchment paper or aluminum foil to weigh the paper down. You then bake the tart for a period of time to ensure that it is at least partially cooked. The weights help to ensure that the tart base does not bubble up during baking and that it bakes evenly. The blind-baked tart is then cooled and filled according to the recipe instructions. (Note that in the video, the dough is rolled to 1 cm [3/8th inch] thickness, thicker than than what I do.)
 Notes on using a different baking pan. If you don't have a fluted round tart pan with removable bottom, as described in the Equipment section at the beginning, you are not required to purchase one. As a reference, the one I have, purchased in a store in Northern California, was not expensive. However, if you don't have such a pan, a cake pan of the same size can be used, or a pie plate. I used my 9-inch cake pan, which is 9 inches [23 cm] wide and 1.5 [a bit less than 4 cm] inches high to make a crostata di marmellata. Making the border required a bit more dexterity since you want it to be lower than the rim of the pan. The crostata was ready a few minutes earlier than when I use the tart pan. I also used a 9.5 inches [24 cm] Pyrex pie plate to make a crostata di marmellata.. The baking time in this case was the same as the one noted in the recipe above. The plate is 1.75 inches [4.5 cm] so the same note about the border applied. I have never seen a crostata not baked in a pan. If you want to explore this option, use the descriptions and photos given above to guide your hands in shaping the crostata.
Note on white flour. I use all-purpose flour, the most commonly available flour in the US. Do not use bread flour or flour with a high protein content. If you use pastry flour, the volume measurement will be different, so use the weight.

Tarte Fine (TWD)

This week's Tuesdays with Dorie (TWD) recipe was chosen by Leslie of Lethally Delicious: Tarte Fine. I loved baked apples.... apple pie, apple crumble, apple tarts,... you name it, I love it! So I was thrilled when I saw that Leslie had chosen this recipe!

I love how quick and easy this one is! Seriously... just thaw some store bought puff pastry and then throw some sliced apples on top and you're done! Well, there are a few more steps in between, but really, you can make this in no time! I've already made it twice in one week, and the lengthiest step involved is peeling and slicing the apples.

The first time I made this tarte, I made the full fat, super sweet version that Dorie talks about in the "Playing Around" section :) I added bits of butter, cinnamon, and sugar to the puff pastry before layering the sliced apples on top.  Then, I brushed melted butter and sprinkled more cinnamon and sugar on top! It was delicious.  The extra cinnamon (not sure why Dorie doesn't use any? maybe because the French don't?) is perfect in this recipe.  I am sure if you sift your cinnamon onto the apples (or mix it in a bowl with the sugar first) it looks much better, but I was in a rush and just sprinkled it on straight from the container, resulting in a more "rustic" looking tarte :)


The second time I made this tarte, I decided to cut back on the sugar and butter a little bit, but I still didn't make the healthiest option Dorie gives (in the original recipe).  I did not put any pieces of butter on the bottom layer, and I added much less sugar and melted butter on top (exact quantities noted below).  Honestly, the tarte still tasted just as great and I could not tell the difference... so, when I make this again (and I definitely will!), I will go with the middle-of-the road option.

Thanks Leslie, for hosting this week.  If you would like the recipe, you can find it here. Make sure you check out the TWD Blogroll, to see how everyone else enjoyed this fall treat! As a reminder, if you'd like to meet Dorie during her current book tour, see if she will be visiting your city here.  If you'd like to join us at her cooking class here in Dallas on October 24th, sign up here.

* Recipe notes:
- If you are using Pepperidge Farm Puff Pastry, then no need to roll out the dough... it already comes premade in the perfect size for this tarte.  So just thaw it and then unfold it directly onto your baking sheet.
- Before arranging the apple layer on the puff pastry, I sprinkled 1 tablespoon of sugar as well as a generous sprinkling of cinnamon (sorry, I didn't measure it out, just eyeballed it) on top (I omitted the extra butter Dorie recommends in the Playing Around section the second time I made this and still loved it).
- Once the apples are layered on, brush the top with 2 tablespoons of melted butter (I found that 3-4 was way too much) and another 1.5-2 tablespoons of sugar.  Sprinkle with cinnamon again.  Alternatively, you could make a cinnamon and sugar mixture to sprinkle on top and your tart would look less "rustic" than mine did :)
- My tarte was done a few minutes early.  I definitely had to cover the edges with some foil to prevent it from burning, in order to get my apples lightly browned.

- For more recipe tips, click here. 

Crunchy and Custardy Peach Tart (TWD)

This week's Tuesdays with Dorie (TWD) recipe was chosen by Rachel of Sweet Tarte: Crunchy and Custardy Peach Tart.  I was excited about this week's pick because I love anything with baked fruit and I especially love anything with a streusel topping... so this tart was calling my name! :)

Instead of one large tart I had to make a mini tart because while my husband was out at the store picking up some things, I asked him to go ahead and get me three large peaches. I did specify on the list large peaches. What did he come home with? Three small peaches. Nothing is inherently wrong with small peaches, but it would have been nice if he had bought more peaches to compensate for the fact that these were small and not large. Not my dear husband, of course. He simply bought what I asked him to buy (sort of) - three peaches. So sadly, I had to settle for a smaller peach tart instead of a magnificent 9-inch tart! :(


I halved everything in this recipe, except for the streusel topping because you really can't have too much of a good thing :) In the end, I think the amount of topping was just right (although it did obscure my beautifully slices peaches). If I ever get around to making the full-sized version of this tart, I will definitely double the topping!

Thanks Rachel, for hosting this week.  I loved this tart. The creamy custard had just a hint of almond that complemented the peaches perfectly. I think I'd choose this tart over a peach pie, any day. If you would like the recipe, you can find it here. Make sure you check out the TWD Blogroll, to see how everyone else enjoyed this peachy treat!

Orange Tian (DB)

The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris. What is a tian, you ask? Yeah, I had to ask that too. I had never heard of a tian before. Apparently it's as simple as any layered dish. So a 7-layer bean dip is considered a tian just as much as the orange pastry you see above is.


In this case, the orange tian is a layered dessert consisting of a sweet tart dough base, topped with orange marmalade, an orange flavored whipped cream, and then fresh orange segments, garnished with a luscious orange caramel sauce on top.

While this recipe was fairly straightforward, I did get to learn several new techniques through this challenge. To start off, I made my very first marmalade. I love orange marmalade and could eat it plain by the spoonful. In fact, that's what I did with a few spoonfuls of this homemade goodness! In making the marmalade, I also learned how to extract my own pectin from orange seeds! I somehow forgot to put pectin on my grocery list and by the time I started making this recipe, there was no way I was going back out to get it. So, I checked out the forum and found another baker had suggested extracting your own. You basically just stick the seeds in a piece of cheesecloth, let it soak in some warm water for a few hours, and then squeeze the living daylights out of the cheesecloth and seeds until you get some gloopy goodness that is pectin. So cool.

Beautiful layer of orange marmalade atop the pate sablee.

I also learned how to segment an orange during this process. As simple as it is, I had never done this before. The youtube video that was linked was a great tutorial and I had all eight oranges segmented in no time. This is definitely my preferred way to eat a grapefruit from now on (I used to always just slice it in half and then dig in with a spoon!).

Instead of making mini desserts with cookie cutters, I opted to make one large tart using my springform pan. I simply cut out a piece of parchment that would fit into my pan and then used that as a guide as I rolled out the dough.

This dessert is perfect for spring or summer. It would be great for entertaining, as you could get all of the components together ahead of time and then just assembled it right before the party. Even simpler if you used store bought marmalade or jam. I loved this dessert, especially with the orange caramel sauce on top! I've never had anything like it. My husband isn't a huge fan of citrus, but did think that this would be even better with raspberry jam on the bottom and fresh raspberries on top! I think the different flavor combinations are endless.

Thanks Jennifer, for hosting this month's challenge. Make sure you check out the Daring Bakers' Blogroll to see how everyone else enjoyed this citrus-y treat.


Orange Tian
Recipe slightly adapted from Alain Ducasse‘s Cooking School in Paris, France
Stabilized whipped cream (http://tamsin-cakes.com/2009/06/05/tamsincakes-on-flickr-adventures-in-s...)

For the Pate Sablee:

Ingredients U.S. Imperial Metric Instructions for Ingredients
2 medium-sized egg yolks at room temperature (you can use 2 large egg yolks without a problem)
granulated sugar 6 tablespoons + 1 teaspoon; 2.8 oz; 80 grams
vanilla extract ½ teaspoon
Unsalted butter ¼ cup + 3 tablespoons; 3.5 oz; 100 grams ice cold, cubed
Salt 1/3 teaspoon; 2 grams
All-purpose flour 1.5 cup + 2 tablespoons; 7 oz; 200 grams
baking powder 1 teaspoon ; 4 grams

Directions:
Put the flour, baking powder, ice cold cubed butter and salt in a food processor fitted with a steel blade.

In a separate bowl, add the eggs yolks, vanilla extract and sugar and beat with a whisk until the mixture is pale. Pour the egg mixture in the food processor.

Process until the dough just comes together. If you find that the dough is still a little too crumbly to come together, add a couple drops of water and process again to form a homogenous ball of dough. Form into a disc, cover with plastic wrap and leave to rest in the fridge for 30 minutes.
Preheat your oven to 350 degree Fahrenheit.

Roll out the dough onto a lightly floured surface until you obtain a ¼ inch thick circle. (I refrigerated my dough overnight so when it came time to roll it out, I had to let it sit on the counter for a bit to warm up and soften a little before I could roll it out.)

Using your cookie cutter, cut out circles of dough and place on a parchment (or silicone) lined baking sheet. Bake for 20 minutes or until the circles of dough are just golden. (I used a springform pan so I simply rolled out my dough into a circle that would fit into the pan.)

For the Marmalade:

Ingredients U.S. Imperial Metric Instructions for Ingredients
Freshly pressed orange juice ¼ cup + 3 tablespoons; 3.5 oz; 100 grams
1 large orange used to make orange slices
cold water to cook the orange slices
pectin 5 grams (If you do not have pectin, take all your orange seeds after segmenting the oranges and place them in a small piece of cheesecloth. Soak in warm water for a few hours, then squeeze out the pectin. It should be thick like corn syrup.)
granulated sugar: use the same weight as the weight of orange slices once they are cooked

Finely slice the orange. Place the orange slices in a medium-sized pot filled with cold water. Simmer for about 10 minutes, discard the water, re-fill with cold water and blanch the oranges for another 10 minutes.

Blanch the orange slices 3 times. This process removes the bitterness from the orange peel, so it is essential to use a new batch of cold water every time when you blanch the slices.

Once blanched 3 times, drain the slices and let them cool.

Once they are cool enough to handle, finely mince them (using a knife or a food processor).

Weigh the slices and use the same amount of granulated sugar . If you don’t have a scale, you can place the slices in a cup measurer and use the same amount of sugar.

In a pot over medium heat, add the minced orange slices, the sugar you just weighed, the orange juice and the pectin. Cook until the mixture reaches a jam consistency (10-15 minutes).

Transfer to a bowl, cover with plastic wrap and put in the fridge.

For the Orange Segments:

For this step you will need 8 oranges.

Cut the oranges into segments over a shallow bowl and make sure to keep the juice. Add the segments to the bowl with the juice.

[See YouTube video for additional information on segmenting oranges.]

For the Caramel:

Ingredients U.S. Metric Imperial Instructions for Ingredients
granulated sugar 1 cup; 7 oz; 200 grams
orange juice 1.5 cups + 2 tablespoons; 14 oz; 400 grams

Place the sugar in a pan on medium heat and begin heating it. (You can gently swirl the pan to prevent burning, but do not stir the sugar.)

Once the sugar starts to bubble and foam, slowly add the orange juice. (At this point, the caramel will harden... just keep heating and stirring and it will dissolve back into solution.) As soon as the mixture starts boiling, remove from the heat and pour half of the mixture over the orange segments.

Reserve the other half of the caramel mixture in a small bowl — you will use this later to spoon over the finished dessert. When the dessert is assembled and setting in the freezer, heat the kept caramel sauce in a small saucepan over low heat until it thickens and just coats the back of a spoon (about 10 minutes). You can then spoon it over the orange tians. (The caramel sauce will seem too thin after 10 minutes of additional heating. Refrain from continuing to heat it, because it will thicken nicely as it cools. I continued to heat it until it was thick and then once it cooled it was way too thick.)

[Tip: Be very careful when making the caramel — if you have never made caramel before, I would suggest making this step while you don’t have to worry about anything else. Bubbling sugar is extremely, extremely hot, so make sure you have a bowl of ice cold water in the kitchen in case anyone gets burnt!]

For the Whipped Cream:

Ingredients U.S. Metric Imperial Instructions for Ingredients
heavy whipping cream 1 cup; 7 oz; 200 grams
3 tablespoons of hot water
1 tsp Gelatine
1 tablespoon of confectioner's sugar
orange marmalade (see recipe above) 1 tablespoon

In a small bowl, add the gelatine and hot water, stirring well until the gelatine dissolves. Let the gelatine cool to room temperature while you make the whipped cream. Combine the cream in a chilled mixing bowl. Whip the cream using a hand mixer on low speed until the cream starts to thicken for about one minute. Add the confectioner sugar. Increase the speed to medium-high. Whip the cream until the beaters leave visible (but not lasting) trails in the cream, then add the cooled gelatine slowly while beating continuously. Continue whipping until the cream is light and fluffy and forms soft peaks. Transfer the whipped cream to a bowl and fold in the orange marmalade.
[Tip: Use an ice cold bowl to make the whipped cream in. You can do this by putting your mixing bowl, cream and beater in the fridge for 20 minutes prior to whipping the cream.]

Assembling the Dessert:

Make sure you have some room in your freezer. Ideally, you should be able to fit a small baking sheet or tray of desserts to set in the freezer.

Line a small tray or baking sheet with parchment paper or a silicone sheet. Lay out 6 cookie cutters onto the parchment paper/silicone.

Drain the orange segments on a kitchen towel.

Have the marmalade, whipped cream and baked circles of dough ready to use.

Arrange the orange segments at the bottom of each cookie cutter. Make sure the segments all touch either and that there are no gaps. Make sure they fit snuggly and look pretty as they will end up being the top of the dessert. Arrange them as you would sliced apples when making an apple tart.

Once you have neatly arranged one layer of orange segments at the bottom of each cookie cutter, add a couple spoonfuls of whipped cream and gently spread it so that it fills the cookie cutter in an even layer. Leave about 1/4 inch at the top so there is room for dough circle.

Using a butter knife or small spoon, spread a small even layer of orange marmalade on each circle of dough.

Carefully place a circle of dough over each ring (the side of dough covered in marmalade should be the side touching the whipping cream). Gently press on the circle of dough to make sure the dessert is compact.

Place the desserts to set in the freezer to set for 10 minutes.

Using a small knife, gently go around the edges of the cookie cutter to make sure the dessert will be easy to unmold. Gently place your serving plate on top of a dessert (on top of the circle of dough) and turn the plate over. Gently remove the cookie cutter, add a spoonful of caramel sauce and serve immediately.

Soft Chocolate and Raspberry Tart (TWD)

This week's Tuesdays with Dorie (TWD) recipe was chosen by Rachelle of Mommy? I’m Hungry!: Soft Chocolate and Raspberry Tart. I actually made this tart quite some time ago, for my husband's birthday because he requested something chocolatey, and I needed something quick and simple to throw together. Let me just say that chocolate and raspberry were just meant for each other :)

I know that in recipes like this, the flavor of the tart comes from the type of chocolate you use, so you should really use a high quality chocolate, but I was busy and didn't have time to run to the store, so I just used what I had on hand - semisweet chocolate chips! I'm really not that picky when it comes to chocolate, so I have to say that the tart still came out pretty tasty using "inferior" chocolate, so I can only imagine how great it would be with good chocolate.

I think blueberries would be nice to try in this tart too, but really you can't go wrong with the classic chocolate and raspberry combination. This recipe was really quick to throw together, especially since I already had some premade sweet tart dough in the freezer. It would make a great dessert for entertaining, since you could make the tart ahead of time and the chocolate filling only takes minutes to prepare.

Thanks, Rachelle, for hosting this week. I loved it. The chocolate filling is really soft and creamy after it is baked and each bite that contains raspberry is a delight. If you would like the recipe, you can find it here. Make sure you check out the TWD Blogroll, to see how everyone else enjoyed this chocolatey treat!

* Recipes notes:
- I used semisweet chocolate chips in this recipe, mostly for convenience.
- I would probably use more raspberries next time, as the bites I had that were without fruit just weren't as good.
- I found that the baking time was much longer for my mini tarts, maybe because they were higher/thicker than one large tart? Not sure but mine took an extra 15 minutes to bake up. Just watch the tarts as they bake and you will see the top of the chocolate layer change in consistency. It will start to change from the outside edges of the tart and move inward, so once that appearance is uniform throughout the tart, you'll know it's done.
- For tips from other TWD bakers, click here.

Toasted-Coconut Custard Tart (TWD)

This week's Tuesdays with Dorie (TWD) recipe was chosen by Beryl of Cinemon Girl: Toasted-Coconut Custard Tart. I actually made this last weekend, but I'm a bit late posting this because unfortunately the power cord to my laptop died and I had to order a new one, but better late than never right? So back to this past week's pick... I love all things coconut, so I was eager to try this recipe.


It's basically a rum infused vanilla pastry cream chock full of toasted coconut atop Dorie's wonderful sweet tart crust, topped with a rum flavored whipped cream. With six egg yolks in the pastry cream, I was worried that this tart was going to be overly rich and creamy. Surprisingly, this tart was very light and airy and not heavy at all. The coconut flavor was well complemented with the rum, and you can't ever go wrong with Dorie's sweet tart dough.

While I thoroughly enjoyed this tart, if you love coconut, I would highly recommend that you try Dorie's Florida Pie, which is like a coconut filled key lime pie :)


Thanks, Beryl, for hosting this week. I loved it. If you would like the recipe, you can find it here. Make sure you check out the TWD Blogroll, to see how everyone else enjoyed this light, coconut-y treat!

* Recipes notes:
- For tips from other TWD bakers, click here.

Chocolate-Crunched Caramel Tart (TWD)

This week's Tuesdays with Dorie (TWD) recipe was chosen by Carla of Chocolate Moosey: Chocolate-Crunched Caramel Tart. Sweet tart dough, topped with caramel, honey roasted peanuts, and then a layer of chocolate ganache? What's not to love?


I did have some trouble with the ganache and caramel layer setting. I think some bakers over cooked the caramel and ended up with a brittle, crunchy layer. I seemed to have the opposite problem of a caramel layer that was too soft. I had a candy thermometer and cooked the caramel exactly as indicated, but it didn't really want to set after 30 minutes in the refrigerator. The ganache did not end up setting very well either. Here is what a slice of this tart looked like after several hours in the refrigerator... it oozed everywhere!


After refrigerating it overnight, it looked much better. Dorie warns not to refrigerate it longer but I found that it would get too runny at room temperature. Not sure if that was because I did something wrong, but the tart tasted just great after being in the refrigerator overnight (despite Dorie's warnings not to refrigerate it for too long).


Thanks Carla, for picking this recipe. This dessert reminded me of a fancy version of a snickers bar, minus the nougat :) It was simple and I loved every last bite of it. If you would like the recipe, you can find it here. Make sure you check out the TWD Blogroll, to see how everyone else enjoyed this chocolatey, caramel-y treat.

* Recipes notes:
- You may have better luck than me, but if you don't, make sure you refrigerate this overnight before serving, and keep it in the refrigerator until you are ready to serve.
- For more tips, click here.

Raspberry and Blueberry Blanc Manger (TWD)

This week's Tuesdays with Dorie (TWD) recipe was chosen by Susan of Sticky, Gooey, Creamy, Chewy: Raspberry Blanc-Manger. I've been wanting to try this dessert since I got Baking bcause there is a stunning photo of it in the book. It's a dessert made with milk, cream and sugar, thickened with gelatin, and flavored with ground almonds. Dorie describes it as a sister to panna cotta. While I've never had this dessert before, I do know that I like panna cotta, so I was eager to taste it.

Click Bi-Colour Submission

This was essentially a no bake dessert, which was nice since it is so hot right now! It's a simple recipe - just mix some milk, sugar, and ground almonds and bring it to a boil. Add the gelatin to the hot almond milk mixture, then cool it in an ice bath. Once it is cool, you simply fold in some whipped cream and berries and pour it into a mold. I actually did not even heat the almond milk mixture on the stove, I used the microwave!

You are supposed to pour this into an 8 x 2 inch round pan, but my 8 inch round pan isn't quite 2 inches high so I poured most of it into the pan, and then put the rest in two little mini tart pans. It ended up working out well because I sent the large one with work with my husband and then still had the two mini servings for myself :)


I made mine with a combination of blueberries and raspberries. The raspberries were fresh, but the blueberries were frozen. To avoid a blue streaky dessert, I simply defrosted the blueberries ahead of time, and drained all excess liquids. I decorated garnished the top with fresh raspberries and some blueberry coulis.

I had no problems unmolding this dessert. After dunking the round pan in some hot water, it easily unmolded onto a plate. The tartlets I had to get creative with. I simply warmed the edges of my mini tart pans with towel soaked in some hot water (they have a removable bottom so I didn't want to dunk them in hot water and have it leak in). With the removable bottom made it easy to invert and unmold it onto a plate.


This was a really good dessert. It would be great for entertaining because it's so simple to make, yet would impress most guests. It was creamy without being too heavy. The texture wasn't completely smooth due to the ground almonds that flavored it, but that did not bother me. I have to say that I prefer the completely smooth texture of panna cotta over the blanc manger, however.


Thanks Susan, for picking this recipe. If you would like the recipe, you can find it here. If you visit the TWD Blogroll, you'll see how much everyone else enjoyed this creamy treat!

(I'm also submitting this to the Click Bi-Colour July Event hosted by Jugalbandi.)

* Recipes notes:
- I used whole almonds and ground them in my food processor. It didn't affect the color of my dessert too much, but if you want it as white as possible then I would recommend blanching and peeling your almonds first. Just toss them in boiling water until they start floating to the top, then rinse with cold water. The peels should come right off if you do that.
- You can use whatever molds you would like for this dessert. For individual servings, consider using small ramekins or small tart pans.
- For more tips, click here.

Brioche Peach Tart (TWD)

This week's Tuesdays with Dorie (TWD) recipe was chosen by Denise of Chez Us: Brioche Plum Tart. I love anything with fruit in it, so I was looking forward to trying this recipe. It's not your traditional "tart" in that the shell is made of brioche.

The brioche was simple to make, though a bit sticky to work with. It was easier to work with after being refrigerated overnight, but it was still a bit sticky (though manageable) when I was molding it into my tart pans. I made two smaller tarts instead of one large one. If you don't have a tart pan, I think a regular pie pan or springform pan would work well (it just won't have the beautiful fluted edges).


There weren't a lot of plums available at my grocery store (and they were expensive), so I decided to go with peaches instead. I made one tart with the peaches sliced and fanned out, and the other one with peach halves placed cut side down. I sprinkled sugar on top, but omitted the nuts from the topping.


The brioche browned much quicker than I anticipated, so the edges of my tart are a bit darker than I would have liked. I had some juices from peaches drip over the sides of the tart, leading to some messy clean up in the oven, so I would recommend placing some foil under your tart to catch the drippings. Otherwise, everything went rather smoothly.


I wasn't quite sure what to expect with this tart. It was actually not very sweet at all. It was more like a slightly sweetened bread with fruit and jam. I thought it was just ok, but my husband liked it a lot. It would be great for breakfast or an afternoon tea, but I wouldn't serve it for dessert since it is not very sweet.


Thanks Denise, for picking this recipe. If you would like the recipe, you can find it here. If you visit the TWD Blogroll, you'll see how much everyone else enjoyed this great afternoon treat!

* Recipes notes:
- Cover your tart with a foil tent early, as this one tends to brown very quickly in the oven!
- If you don't have the same kind of jam as you do fruit for this recipe, don't worry about it. The jam flavor is subtle and any complementary jam would work.
- Don't forget to place some foil under your tarts to catch any juices that bubble over!
- For more tips, click here.

Bakewell Tart

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.


Like many regional dishes there’s no “one way” to make a Bakewell Tart…er…Pudding, but most of today’s versions fall within one of two types. The first is the “pudding” where a layer of jam is covered by an almondy pastry cream and baked in puff pastry. The second is the “tart” where a rich shortcrust pastry holds jam and an almondy sponge cake-like filling. The version the Daring Bakers made this month was a combination of the two: a sweet almond-flavoured shortcrust pastry, frangipane and jam.

This recipe was among the simpler and less time consuming recipes that the Daring Bakers has made. It's really something that anyone could make. I usually use a food processor to make my crusts, but the hosts challenged us to make this one by hand so that's what I did. The crust did turn out flaky and not too tough, but I'll probably continue to use a food processor in the future - it's so much easier :)

I don't have a 9-inch tart pan so I made two smaller tarts. I made one with strawberry-guava jam and the other one with passion fruit jelly. I probably should not have used the jelly (it turned out a bit runny), but I ran out of jam. I really loved the frangipane almond filling - the flavor was very fragrant. The jam complemented the frangipane well. The recipe calls for 1/2 cup to 1 cup of jam - I made one tart with the smaller amount and the other tart with the larger amount. I definitely liked the one with more jam in it, but I'm sure it just depends on your personal preference.

One problem I had was with the top of the tart browning too quickly. I covered it with foil after I caught on to this, but it was already a bit too late and it had browned a bit too much. Next time, I'll cover it with foil after about 15 minutes.

Thanks to Jasmine and Annemarie for introducing me to this lovely dessert! I enjoyed it and would definitely make it again. Make sure you visit the Daring Bakers' Blogroll to see thousands of other tarts!

Bakewell Tart History and Lore

Flan-like desserts that combine either sweet egg custard over candied fruit or feature spiced ground almonds in a pastry shell have Mediaeval roots. The term “Bakewell pudding” was first penned in 1826 by Meg Dods; 20 years later Eliza Acton published a recipe that featured a baked rich egg custard overtop 2cm of jam and noted,

“This pudding is famous not only in Derbyshire, but in several of our northern counties where it is usually served on all holiday occasions.”

By the latter half of the 1800s, the egg custard evolved into a frangipane-like filling; since then the quantity of jam decreased while the almond filling increased.

This tart, like many of the world's great foods has its own mythic beginnings…or several mythic beginnings. Legend has it in 1820 (or was it in the 1860s?) Mrs. Greaves, landlady of The White Horse Inn in Bakewell, Derbyshire (England), asked her cook to produce a pudding for her guests. Either her instructions could have been clearer or he should have paid better attention to what she said because what he made was not what she asked for. The cook spread the jam on top of the frangipane mixture rather than the other way around. Or maybe instead of a sweet rich shortcrust pastry case to hold the jam for a strawberry tart, he made a regular pastry and mixed the eggs and sugar separately and poured that over the jam—it depends upon which legend you follow.

Regardless of what the venerable Mrs. Greaves’ cook did or didn’t do, lore has it that her guests loved it and an ensuing pastry-clad industry was born. The town of Bakewell has since played host to many a sweet tooth in hopes of tasting the tart in its natural setting.

Bakewell tarts are a classic English dessert, abounding in supermarket baking sections and in ready-made, mass-produced forms, some sporting a thick sugary icing and glazed cherry on top for decorative effect.

Enjoy it with a cup of tea or coffee or just eat it sneaky slice by sneaky slice until, to your chagrin, you realise the whole tart has somehow disappeared despite you never having pulled out a plate, fork or napkin with which to eat it.

Bakewell Tart...er...pudding

Makes one 23cm (9” tart)
Prep time: less than 10 minutes (plus time for the individual elements)
Resting time: 15 minutes
Baking time: 30 minutes
Equipment needed: 23cm (9”) tart pan or pie tin (preferably with ridged edges), rolling pin

One quantity sweet shortcrust pastry (recipe follows)
Bench flour
250ml (1cup (8 US fl. oz)) jam or curd, warmed for spreadability
One quantity frangipane (recipe follows)
One handful blanched, flaked almonds (I omitted these)

Assembling the tart
Place the chilled dough disc on a lightly floured surface. If it's overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes.

Preheat oven to 200C/400F.

Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking.

The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. (Make sure it doesn't jiggle too much - if it does, it's not fully cooked yet.) Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.

When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.

Jasmine’s notes:
• If you cannot have nuts, you can try substituting Victoria sponge for the frangipane. It's a pretty popular popular cake, so you shouldn't have any troubles finding one in one of your cookbooks or through a Google search. That said, our dear Natalie at Gluten a Go Go has sourced some recipes and linked to them in the related alt.db thread.
• You can use whichever jam you wish, but if you choose something with a lot of seeds, such as raspberry or blackberry, you should sieve them out.
• The jam quantity can be anywhere from 60ml (1/4 cup) to 250ml (1cup), depending upon how “damp” and strongly flavoured your preserves are. I made it with the lesser quantity of home made strawberry jam, while Annemarie made it with the greater quantity of cherry jam; we both had fabulous results. If in doubt, just split the difference and spread 150ml (2/3cup) on the crust.
Annemarie’s notes:
• The excess shortcrust can be rolled out and cut into cookie-shapes (heck, it’s pretty darned close to a shortbread dough).

Sweet Shortcrust Pastry

Prep time: 15-20 minutes
Resting time: 30 minutes (minimum)
Equipment needed: bowls, box grater, cling film

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

Jasmine’s notes:
• I make this using vanilla salt and vanilla sugar.
• If you wish, you can substitute the seeds of one vanilla bean, one teaspoon of vanilla paste or one teaspoon of vanilla extract for the almond extract

Frangipane

Prep time: 10-15 minutes
Equipment needed: bowls, hand mixer, rubber spatula

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.

Annemarie’s notes:
• Add another five minutes or more if you're grinding your own almonds or if you're mixing by hand (Heaven help you).