Classics, Comfort food, Dessert, Food, Pastry

Impromptu Apple Crostata

IMG_20191116_122003

I used store bought pie dough from the frozen aisle in the grocery and after covering 4 pies, I had enough scraps leftover to roll out a 7-8 inch round crust.  I made this recipe because I had extra pie crust dough leftover from making Chicken Pot Pie. I used store bought pie dough from the frozen aisle in the grocery and after covering 4 pies, I had enough scraps leftover to roll out a 7-8 inch round crust.   So here goes:

Ingerdients:

1, 7-8 inch pie crust

2 apples, peeled, cored and thinly sliced ( I used honeycrisp)

1/2 tsp of cinnamon

1/4 cup sugar, plus a 1tsp for sprinkling

1 Tbsp cold butter, diced.

Method:

Roll out the crust and place it on a parchment-lined cookie sheet.  Keep it cold in the fridge while you prep the apples.

IMG_20191116_113059

Peel, core and slice two apples.  Toss them in sugar and cinnamon.

Arrange the apple slices on the cold pie crust, leaving a 1-inch border

Fold over the pie dough to create a rustic crust.

IMG_20191116_113441

Dot with butter and sprinkle sugar over the crust.

Bake at 350F for 30-40 minutes till the apples are bubbly and the crust is pale golden and flaky.

Enjoy!!!

IMG_20191116_122316_445

 

 

Dessert, Pastry

Fig and Raspberry Tart

OLYMPUS DIGITAL CAMERA

I made this decadent tart a few weeks ago for a party at my boss’ house.  It is divine ! Rich, buttery, sweet ! Simply lovely.  For gluten-free readers, skip the crust and bake the filling with the sliced figs in ramekins !
Crust
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) unsalted butter, chilled, cut into 1/2-inch pieces
2 tablespoons to 1/4 cup ice water
Filling
2 cups almond meal
1 cup sugar
1 cup (2 sticks) unsalted butter, room temperature
2 large eggs
2 teaspoons lemon zest
1/4 cup raspberry jam
3 or 4 figs, cut into 12 (1/4-inch thick) slices
For the crust
Combine flour, salt, and sugar in a food processor. Add butter and process until the mixture resembles coarse meal. With the food processor running, slowly add ice water until the dough just holds together. Flatten the dough into a disc, wrap tightly, and chill in the refrigerator for at least 1 hour. (Can make ahead and freeze for up to 1 month.)
Preheat oven to 350°F and grease a tart pan with a removable bottom
On a lightly floured surface, roll dough to 1/8-inch thick. and place them into the tin. Prick the bottoms with a fork and chill for 10 minutes.
Fill the crust with beans or weights and bake for 15 minutes. Remove from oven and remove beans or weights.

OLYMPUS DIGITAL CAMERA
For the filling
Combine almond meal and sugar in a food processor. Add butter and process until smooth. Add eggs and lemon zest and process into a uniform, smooth paste.

OLYMPUS DIGITAL CAMERA
Spread the raspberry jam at the bottom of the crust.
Fill to the top with the almond mixture and smooth it with the back of a spoon. Gently press a fig slices into the top.

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA
Bake for 60 minutes until set and golden.
Cool completely before serving.

OLYMPUS DIGITAL CAMERA

Dessert

Lemon Blueberry Tart

OLYMPUS DIGITAL CAMERA

This past week I gave my Practice talk to my lab members, and the best way to bribe scientists is with food ! So I made this tart and while the lemon curd may sound daunting, it was super easy and almost fool proof ! Try this for your next spring lunch, picnic, or if there are any other PhD students suffering during quals–make this tart to lighten up your day and indulge in something sweet !

Almond Crust:

Ingredients :

  • 1-1/2 cups almond flour
  • 3 tablespoons butter
  • 3 tablespoons sugar

Instructions

  1. Pulse all the ingredients in a food processor till everything comes together.

OLYMPUS DIGITAL CAMERA

  1. Place the ball of almond flour dough on the bottom of a nine-inch pie pan.
  2. Use your fingers to press the dough evenly out the sides.
  3. Pinch the edges for a decorative look.

OLYMPUS DIGITAL CAMERA

  1. Bake alone for eight to 10 minutes

Lemon Curd

  • 1/2 cup (125 ml)freshly-squeezed lemon juice
  • grated zest of one lemon, preferably unsprayed
  • 1/2 cup (100 g) sugar
  • 6 tablespoons (85 g)  butter, salted or unsalted, cut into bits
  • 2 large eggs
  • 2 large egg yolks

Preheat the oven to 350F (180C.)

1. In a medium-sized non-reactive saucepan, heat the lemon juice, zest, sugar, and butter. Have a mesh strainer nearby.

2. In a small bowl, beat together the eggs and the yolks.

3. When the butter is melted, whisk some of the warm lemon mixture into the eggs, stirring constantly, to warm them. Scrape the warmed eggs back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and almost begins to bubble around the edges.

OLYMPUS DIGITAL CAMERA

4. Pour the lemon curd though a strainer directly into the pre-baked tart shell, scraping with a rubber spatula to press it through.

OLYMPUS DIGITAL CAMERA

5. Smooth the top of the tart and pop it in the oven for five minutes, just to set the curd.

6. Remove from the oven and let cool before slicing and serving.

7. Garnish with fresh or frozen blueberries.

OLYMPUS DIGITAL CAMERA