The Baker's Daughter

Peach Galettes

We had some friends over the other night for pasta cooked by my Italian husband.  I, of course baked dessert.  I decided to make some peach galettes with the peaches I picked up at the St. Jacobs market. The buttery crust works so well when paired with the sweet syrupy peaches.  These could be made with other fruits such as apples, raspberries or blueberries, and are best served warm, with vanilla ice cream.  Remember to use really cold butter and water.  I made this dough in my cuisinart food processor and believe it or not, this was the first time I've ever made dough in a food processor.  It worked like a charm!  I may never make dough the normal way ever again!  Remember to refrigerate the dough for an hour before you roll it out.  This recipe will make 4 galettes. 

Peach Galettes

Dough

1 cup cold butter (225 grams), cubed

2 1/2 cups all-purpose flour

1/2 cold water

pinch of salt

Filling

6 ripe peaches, sliced

1 cup white sugar

Extras

1 egg

3 tbsp milk

1/4 cup icing sugar

Directions

To make the dough combine the flour, salt and butter in a food processor.  Pulse until crumbly.  Gradually pour the cold water in while pulsing until a dough ball forms.  Wrap in plastic wrap and refrigerate for one hour.

To make the filling, thinly slice the peaches and toss with the sugar. 

Preheat your oven to 350 degrees Fahrenheit.  Line 2 baking trays with parchment paper.

Cut the dough into quarters and dust your surface with flour.  Roll one piece at a time into 12 inch rounds that are approximately an eigth of an inch thick.  Pour a quarter of the filling into the middle of the dough and roughly fold up the sides of the dough, leaving some of the filling exposed.  Place on a baking sheet lined with parchment paper and brush with egg wash (egg and milk). Repeat with the other 3 dough balls. 

Bake for approximately 1 hour, until the filling is bubbling and the crust is golden brown. 

Once the galettes are cool sprinkle them with a little icing sugar.

Note: If you don't have a food processor you can still make this dough (you'll just have to get your muscles out).  Combine the flour, salt and butter in a large bowl.  Use a pastry cutter or just your fingers and mix until a coarse crumb forms.  Gradually add the cold water, mixing until the dough comes together.








 

Fresh lemon tart with Lemoncello marinated raspberries

 
It has been an absolutely awful spring here in Ontario, so to celebrate the nice weather last weekend, our friends had us over for an afternoon bbq.  I needed a quick something to make for dessert and the hostess loves lemon things so I thought this dessert was appropriate for the first really nice day of the year.  I've used an 8 inch fluted tart tin for this recipe and you can use any berries or fruit you'd like, just use whatever looks good.  Marinating the raspberries in Lemoncello was such a quick and easy way to brighten up this recipe and add a little something, something to it.  Mother's Day is coming up and this would a sweet treat for any mom!

Fresh Lemon Raspberry Tart

Crust

2 1/4 cups all-purpose flour

1/4 cup + 2 tbsp icing sugar

3/4 cup butter, softened

Filling

3 large eggs

1 cup sugar

1/2 tsp baking soda

zest of 1 lemon

1/2 cup fresh lemon juice

1/4 cup + 2 tbsp all-purpose flour

1 1/2 pints fresh raspberries

2 tbsp Lemoncello

Icing

1 cup icing sugar

2 tbsp fresh lemon juice

2 tbsp lemon zest

Directions

Preheat your oven to 350 degrees Fahrenheit.  Grease an 8 inch fluted tart tin and set aside.

To make the crust combine the ingredients in a bowl.  Mix until the crust comes together into a ball and there are no large lumps.  Press into the base of the tin and up the sides.  Place the tart tin on a baking sheet and set aside while you make the filling.

For the filling, whisk together the eggs, sugar, lemon juice and lemon zest.  Sift the flour and baking powder over the mixture and whisk until combined.  Pour the filling over the crust and bake for approximately 30 minutes or until the filling has set and is just lightly browned.  You will know the filling has set if you shake the pan and it doesn't wobble.

Set aside to cool.

In a bowl mix the raspberries with the Lemoncello and let the mixture sit so the raspberries can marinate. 

To make the icing, combine the icing sugar, lemon zest and lemon juice in a small bowl and mix.  

Place the Lemoncello marinated raspberries onto the tart and drizzle with the icing.  Refrigerate until you are ready to serve. 

 

 
 

 

Black Forest tarts

These Black Forest tarts are a great twist on the classic Black Forest cake.  I am absolutely addicted to the flavour of the toasted almonds in the chocolate ganache.  I've used dark rum in my recipe but feel free to use the traditional Kirsch (cherry brandy).  The cherry topping is quite tart, which I love, but if you want to make it sweeter add another tablespoon or so of sugar.  This recipe makes 6 - 4 1/4 inch, individual tarts but you could definitely make an larger single tart.  Both the crust and ganache need to be refrigerated before they can be used so make them the night before if you can.

Black Forest tarts

Crust

6 oz cream cheese, softened

3/4 cup butter, softened

1 1/2 tbsp sugar

1 1/2 cups all-purpose flour

Chocolate-almond ganache

10 oz bittersweet chocolate, chopped

1 cup 35% cream

3/4 cup almonds, toasted (reserve 1/4 cup)

1/4 cup orange juice

1 tbsp rum or Kirsch

Cherry topping

2 cups cherries, pitted if fresh or frozen

1/2 tsp orange zest

1/8 cup sugar

1/4 cup orange juice

1 tbsp lemon juice

1 tsp corn starch

1/2 tsp cold water

Topping

1 cup 35% cream

Directions

To make the ganache, place the chopped chocolate in a heat proof bowl.  Heat the cream in a heavy bottomed pot until just before the boil.  Pour the hot cream over the chocolate and let the mixture sit for about 5 minutes.  After 5 minutes stir the mixture well.  Cover and refrigerate until solidified (approximately 2 hours).

For the crust combine the softened cream cheese with the butter and sugar.  Mix together well.  Add the flour and mix until combined.  Wrap in saran wrap and chill for at least one hour.

Preheat your oven to 350 degrees.  Grease 6 - 4 1/2 inch tart tins.  On a floured surface roll the dough until it is approximately 1/4 of an inch thick.  Cut the dough into a 5 inch circle and press it into the tart tin.  Prick the bottoms of the tart all over with a fork (If they puff up you may need to re-prick them again while baking or you could blind bake the tarts).  Bake for approximately 25 minutes or until lightly browned all over.  Set aside to cool.

Make the cherry topping while the tart shells are baking.  Mix together the corn starch and water and set aside.  Place the cherries in a pot with the sugar, zest and orange juice.  Cook for 20-25 minutes until the liquid has reduced by half and is syrupy.  Remove from the heat and add the lemon juice and corn starch mixture.  Stir until the mixture thickens.  Set aside to cool.

To finish the ganache, place a 1/2 cup of the toasted almonds in a food processor.  Process until the nuts are finely ground.  Once the ganache has hardened beat it using a hand or stand mixer.  Add the almonds and orange juice.  Whip until the mixture has lightened in colour and is fluffy.

Whip the cream together with 1 tbsp of sugar. Set aside.

To assemble the tarts, smooth a 1/2 cup of the ganache into each tart shell.  Spoon a large dollop of whipped cream on top.  Place a tablespoon of the cherry topping on top and sprinkle with toasted almonds.

Chill until you are ready to serve.

G'ma and G'pa's apple pie

My Grandparents were over the other night for dinner and I made a really yummy apple pie with these super fresh Mac's I picked up at the Market.  I've always been a bit wary of adding too much cinnamon to my pies but accidentally dumped way more on my apples than I normally would and it tasted amazing.  From now on I'm adding twice as much cinnamon as I think I need! I've used a homemade pastry recipe but I can't share it with you as it's a family secret.  This recipe from Martha Stewart should do the trick though. 

Apple Pie

Pie crust - top and bottom

5-6 apples, preferably McIntosh's

3/4 cup brown sugar

2 tsp cinnamon

3 tbsp cornstarch

Egg wash

Directions

Preheat your oven to 350 degrees Fahrenheit.

Peel and core your apples.  Cut them into slices about a 1/4 of an inch thick.  Toss the apples with the sugar, cinnamon and cornstarch.

Place the sliced apple mixture into the prepared pie crust and place the top crust over, pinching the edges of the pie together to make a seal.  Egg wash the top of the pie and sprinkle with coarse sugar if desired.

Bake for approximately 1 hour, or until the crust is golden brown and the liquid inside the pie has thickened and is bubbling.

 

Mushroom and goat's cheese tartlettes

 
I was in the Picton county area last weekend and visited a mushroom farm, a very stinky mushroom farm.  When I was in high school (many, many years ago) my Environmental sciences class visited a prison farm compost facility where mushrooms were grown.  I remember thinking that it was pretty harsh punishment having to work in such stench.  Growing mushrooms is a stinky business but the smells that will be wafting out of your kitchen after you make these Mushroom and goat's cheese tartlettes will be anything but stinky.  I used fresh pie pastry in this recipe but feel free to use frozen shells or pre-baked shells.  If using fresh, you will need about 1 lb of pastry and remember to prick the bottoms of the shells before baking them.  If you are going to be making larger tarts or even one big tart you will probably need to blind bake them (using ceramic pie weights or beans).  I love the combination of mushrooms and goat's cheese but the extra addition of dried cranberries, walnuts and fresh herbs really makes this recipe special.  I used mini portabello mushrooms from Highline Farms in Wellington Ontario.  This recipe will yield about 20 tartlettes.

Mushroom and goat's cheese tartlettes

Pre-baked tartlette shells

1 1/2 cups finely chopped mushrooms

1 tbsp butter

1 tbsp fresh herbs, finely chopped

1 clove of garlic, finely minced

2 oz goat's cheese

1/4 cup toasted walnuts

1/4 cup dried cranberries

salt and pepper

Directions

In a saucepan over medium heat, melt the butter.  Add the mushrooms, garlic and salt and pepper and cook until soft.  Remove from the heat and transfer to a bowl to cool.  Once the mixture has cooled off, add the herbs, goat's cheese, walnuts and cranberries and mix to combine, leaving small chunks of goat's cheese. 

Spoon into the pre-baked pie shells and enjoy!

 
 


 

 







 

Strawberry-almond cream tart

 
I tend to go through stages of obsession with a particular flavour or ingredient, using it a ton in recipes and then forgetting about it for a while.  Toasted almonds are my current obsession.  I love nothing more than toasting up a handful of whole almonds at work to snack on throughout the day.  I really like the combinations that come into play in this recipe.  The satisfying snap of the crust when your fork breaks through, the silky smooth vanilla cream, the tart bite of the berries all underpinned by the aroma and flavour of toasted almond.  Feel free to use other berries in this recipe, blackberries would look especially nice against the pale cream.  The recipe for the pastry cream came from The Barefoot Contessa.  I used 3 inch tart tins and this recipe made 6, but you could make this into one large tart or into smaller tarts if you want.

Strawberry-almond cream tart

Crust

1/2 cup blanched almonds

1/2 cup sugar

7 tbsp cold butter

2 egg yolks

1 cup plus 3 tbsp all-purpose flour

pinch of salt

Pastry Cream

5 egg yolks

3/4 cup sugar

3 tbsp corn starch

1 1/2 cups milk

1/2 tsp vanilla

1 tbsp butter

1 pint of strawberries, sliced

1/4 cup slivered almonds, toasted

Directions

In a food processor, combine the almonds and sugar.  Pulse until they are finely ground.  Transfer to a bowl and add the butter, flour, egg yolks and salt.  Mix together, form into a disk and wrap tightly in plastic wrap.  Place in the fridge for at least 1 hour.

To make the pastry cream bring the milk to a boil in a medium sized pot and remove from the heat.  Using a stand mixer or hand mixer, beat the egg yolks and sugar on high for 4-5 minutes until fluffy and pale in colour.  Switch to low speed and beat in the corn starch.  Slowly add the hot milk.  Immediately transfer the liquid back to the pan and using a whisk stir continuously over low heat.  The mixture will take a couple of minutes to thicken while you stir.  Once thickened, remove from the heat and add the vanilla and butter.  Cover with plastic wrap, touching the wrap to the surface of the pasty cream so a skin doesn't form.  Refrigerate for at least one hour.

Preheat your oven to 350 degrees Fahrenheit.  Grease and flour 6, 3 inch tart tins.  

Press the crust into the tart tins.  Place a piece of parchment over the crust and fill with baking beans.  Bake for 15 minutes.  After 15 minutes, remove the beans and parchment and bake for a further 5 minutes.  Set aside to cool.

To assemble the tarts remove the tart shells from the tins.  Spoon the cream into the tarts and arrange strawberry slices on top.  Sprinkle with a few toasted almonds. 

Refrigerate until serving.

 



   

Lemon berry tarts

   
I made these lemon berry tarts in the summer for the Nanna's ninety blog post.  They are so delicious and berry addictive (ahem, very addictive)!  I love the combination of the sweet shortbread crust with the tart lemon filling.  I use a mini muffin pan so try to find berries that are smaller in size or cut them in half so the tart are bite sized.  This recipe will make approximately 48 mini tarts.

Lemon berry tarts   

Shortbread crust 

1 lb unsalted butter, softened

1 cup icing sugar

2 tsp vanilla 

4 cups all-purpose flour

pinch of salt

Filling

3 eggs

1 cup sugar

1/2 cup lemon juice

2 tsp lemon zest

1/2 tsp baking powder

2 tbsp flour

Fresh berries

Directions

Preheat your oven to 350 degrees Fahrenheit.  Grease two mini cupcake pans.

To make the shortbread crust, cream together the butter and icing sugar.  After the butter and icing sugar has mixed for a few minutes add the vanilla.  Scrape down the sides of the bowl and mix until incorporated.  Whisk the salt into the flour and gradually add to the butter mixture. 

Press tablespoon sized balls into the cups, forming around the edges and making a well in the center.  Set aside.

To assemble the lemon filling, whisk together the eggs, sugar, lemon juice and lemon zest.  Add the flour and baking powder and whisk again.

Pour the filling into a squeeze bottle or into a measuring cup with a spout and fill the crusts with the filling. 

Bake for approximately 18 minutes, until the filling is set and the bottom of the tarts are lightly browned.

Let cool in the pan for 5 minutes and then remove and finish cooling on a wire rack.

Top with fresh berries.

Refrigerate if not serving immediately.

 

 

 

Chocolate Pecan Pie

My mom's specialty

 

Cranberry, orange and lemon meringue tart

 

I like lemon meringue pie.  I don't love it though.  Maybe it has to do with the large amounts of gooey lemon filling that reminds me of my phobia of anything pudding like.   I was conscious of this when I was thinking about making a meringue tart.  These tarts really do it for me though, the flavours of orange and lemon mingle nicely with the tartness of the cranberries.  You could use other fruit in place of the cranberries; raspberries, blueberries, strawberries, and cherries would all be good.  I've used quite a big tart tin for this recipe (approximately 3 inches) and it ended up making 8 tarts, but the quantity will vary depending on the size of pan you use, as will the cooking times.  If using a smaller tart pan or if making a whole pie, bake until the crust is golden brown and the filling has just set. 

Cranberry, orange and lemon meringue tart

Crust

2 cups plus 2 tbsp all-purpose flour

1 tbsp icing sugar

1 cup butter, chopped

1 egg, beaten

Filling

3 eggs

1 cup sugar

1/4 cup lemon juice

1/4 cup orange juice

1 tsp lemon zest

1 tsp orange zest

1/2 tsp baking powder

2 tbsp flour

3/4 cup cranberries

Meringue

5 egg whites

1/3 cup sugar

1/2 tsp cream of tartar

1 tbsp cornstarch

Directions

For the crust, sift the flour and icing sugar into a bowl.  Add the butter and combine with your fingers until a coarse crumb forms.  Add the egg and mix until combined.  Wrap tightly in plastic wrap and place in the fridge for one hour. 

Preheat your oven to 350 degrees Fahrenheit. 

Lightly flour your board and rolling pin.  Roll out the dough and cut circles out.  Place tart shells into a greased tart tin.  Set aside while you make the filling.

To make the filling, whisk together the eggs and sugar.  Add the lemon and orange juices and zest and whisk.  Add the flour and baking powder.  Fill the tart shells with the lemon filling and top with the cranberries.

Bake for approximately 20 minutes, until the crust is golden brown.

While your tarts are baking, assemble the meringue.  Use a hand or stand mixer fitted with the whisk attachments.  Combine the egg whites and cream of tartar together and whip until frothy.  continue whipping, gradually adding the sugar.  Beat until stiff peaks form.  Once stiff peaks have formed, beat in the cornstarch.

Once your tarts have come out of the oven add the meringue.  You can place the meringue in a piping bag and swirl it, or make peaks or you can just dollop the meringue on with a spoon. 

Bake the tarts again for 4-6 minutes until the tops of the meringue become lightly brown.

 
 

 

Grasshopper tart with whipped ganache

When I was a little girl my Grandma and Grandpa owned a Fishing Lodge called "The Holiday Manor".  It was a great big limestone building established in the 1840's, and I loved going there.  My little sister and I would go fishing with our Grandpa, letting him touch all the gross worms and fish and  when we got back my Grandma would have dinner waiting.  Often for dessert there would be Grasshopper pie.  I remember watching her put what seemed like mountains of whipped cream on top of an almost neon coloured mint filling.  I really miss my Grandparents when they're away in Florida for the winters and thought I'd recreate the Grasshopper pie from my childhood with a few new twists.  This recipe was inspired by one found in a Gourmet magazine from December 2005.

Grasshopper tart with whipped ganache

Brownie bottom

1/4 cup plus 1 tbsp butter

5 1/4 oz bittersweet chocolate, finely chopped

3/4 cup brown sugar

1 1/2 large eggs, beaten

3/4 tsp vanilla

1/4 plus 1 tbsp all-purpose flour

1/8 cup plus 1 tbsp cocoa powder

pinch of salt

Mint Filling

1/4 cup whipping cream (35%)

5 oz white chocolate, chopped

1 tbsp creme de menthe

1/2 tsp mint extract

Ganache

1 cup whipping cream (35%)

10 oz bittersweet chocolate, finely chopped

Directions

Preheat oven to 375 degrees Fahrenheit.  Grease a 7 inch tart pan with removable bottom.

In a small saucepan combine the butter and chocolate with the brown sugar.  Stir from time to time until smooth.  Using a whisk, beat in the egg yolks and vanilla.  Whisk in the flour, cocoa and salt until smooth. 

Pour the batter into your prepared pan and bake for 20 minutes.  Leave in the tart tin and set aside to cool.

To make the mint filling, chop your white chocolate and place in a heat proof bowl.  Pour the cream into a heavy bottomed pan and bring to a simmer.  Pour the hot cream over the white chocolate.  Let the mixture sit for a few minutes before whisking until it becomes smooth.  Add the creme de menthe and mint extract.  Place in the fridge for 1 hour.

To make the chocolate ganache, place your chopped bittersweet chocolate in a heat proof bowl.  Bring your cream to a simmer in a heavy bottomed pot.  Pour the cream over the chocolate and let it sit for a few minutes before whisking smooth.  Place in the fridge for 1 hour.

Using a hand or stand mixer with the whisk attachment, beat the mint mixture for about 30 seconds to a minute until it has increased in volume and is creamy.  Spoon the mint filling over top of the brownie layer and spread out to the edges with a palate knife.

Whip the chocolate ganache using a hand or stand mixer fitted with the whisk attachment.  Beat the ganache for about 30 seconds to a minute until it has increased in volume and is creamy.  Transfer to a piping bag fitted with a large tip.  Pipe the chocolate ganache around the edge of the tart.

Garnish with white chocolate buttons and dark chocolate shavings if desired. 

Chill until it is time to serve.

Me at The Holiday Manor