Nectarine, Frangipane, With Cardamom Tart

Nectarine, Frangipane With Cardamon Tart

Almonds are a great pairing with all kinds of summer stone fruit, whether it is nectarines, cherries, peaches or plums.  Cardamom adds a wonderful fragrant note taking things in a subtly different direction.

Ingredients;

1/2 cup sugar

1/4 cup butter

pinch of salt

1 egg beaten

1/2 cup ground almonds

1 tablespoon flour

15 cardamom pods, seeds coarsely ground

3 ripe nectarines 

1/2 lemon, juice

11 ounces or 12 ounces all butter puff pastry sheet

Cream, creme fraiche or vanilla ice cream, to serve.

Directions:

Preheat oven to 400*F.  Put your baking sheet in the oven to warm up.

Mix the sugar, butter, and a pinch of salt until pale and fluffy.  Gradually beat in half of the egg until well combined, then mix in the ground almonds, flour, and half of the cardamom, set aside.

Cut the nectarines in half and remove the stone.  Cut each half into another half .  With each quarter now cut into four or six slices.  Place slices in a bowl and toss with lemon juice and 1 1/2 tablespoons sugar.

set aside, (reserving 1 teaspoon sugar)

Cut a circle of about 9 inches of puff pastry.  Lift the pastry onto a square of parchment paper cut to fit your baking sheet.  (chill or freeze the trimmings for another time.

Spread the almond mixture evenly over the center of the pastry, leaving a border of about 3/4 inch.  Arrange the nectarine slices on top in concentric circles.  Fold the edges of the pastry around the edge of the fruit pushing it in around the contours.

Brush the pastry with the  remaining egg and sprinkle both the pastry and the fruit with the remaining 1/8+ tsp sugar.  Scatter the fruit with the remaining cardamom. 

Lift the tart on its square of parchment paper onto the baking sheet.  Bake for 35 or 40 minutes until the frangipani is just set and the pastry is golden brown.  Leave to cool before slicing to serve.

Serve with cream, creme fraiche or vanilla ice cream. Serves 6 or 8.

 

Nectarine Tart 5*****

Isabelle's Nectarine Tart

Isabelle and her sister Sara are two of the sweetest and most gifted girls.  They attribute many of their culinary skills to their phenomenal grandmother Alice.  I also want to add, Alice at 80 received a new pair of skis last Christmas and she continues to hit the trails daily in ski season in Switzerland where she lives.  

Ingredients:

1 cup all-purpose flour

2 teaspoons baking powder

1/4 rounded teaspoon salt

1/2 cup unsalted butter, room temp

3/4 cup + 1/2 tablespoon sugar, divided*

2 large eggs

1 teaspoon vanilla

2+ nectarines, cut in 1/2" wedges*

1/2 teaspoon grated nutmeg

9" springform pan

*TIP:   Isabelle suggests less sugar (1/2 cup)  and more nectarines (5)

Directions:

Sift together the flour baking powder, and salt,  set aside.

Beat the butter and sugar until pale and fluffy.  Isabelle recommends 1/2 cup sugar).  Add eggs one at a time then add the vanilla and nutmeg. 

Combine the dry ingredients with the wet ingredients and mix well until the flour is thoroughly mixed.  The batter will be sticky like a pizza dough.  

Prepare the springform pan.  Spread the batter evenly.  Scatter the nectarine wedges in a design on the top.  Sprinkle with 1/2 tablespoon sugar.

Bake at 350 degrees for 45 - 50 minutes.  Cool 10 minutes and then remove the sides of the pan.  Allow to cool to warm and serve.

Chocolate Hazelnut Tart!

Chocolate Hazxelnut Tart

I was a 40 year subscriber to Gourmet Magazine and so disappointed when the publishers discontinued the quality publication. Recipe adapted from Gourmet Magazine (December 2004)

There are a lot of different types of gianduja out there.  I've visited Torino, the home of chocolate-hazelnut spreads, and can attest to the variety, and deliciousness, of many of them. For the blog I try to use ingredients that are the most readily available to all, but feel free to experiment with what brand and type you prefer to use. Some are a little grainy, or nutty I should say, which will change the texture. Which isn't a bad thing. Just a question of personal choice, and taste. Nutella is the most well-known brand, but others are now crowding the shelves worldwide. 

I went for it and used a 70% bittersweet chocolate from Callebaut. Since this tart puts the chocolate front and center, this is a place to use good-quality dark chocolate. I'd stick with one in the range of 60-75% cacao. More info and tips can be found in my Chocolate FAQs.
The original recipe said "8 to 10 servings." The recipe formatting tool I use (so the recipes can be printed out) doesn't allow me to offer serving ranges, but realistically I think you'll get 12 servings out of it. It's so chocolatey that a small amount will satisfy.

Chocolate Hazelnut Tart

Ingredients:
1 1/2 cups (150g) Graham cracker crumbs, (from about 13 crackers)
6 tablespoons (85g) melted unsalted butter
1/4 teaspoon kosher or sea salt, divided (preferably flaky sea salt)
1 cup (240g) heavy cream
10 1/2 ounces (300g) bittersweet (not unsweetened) chocolate, chopped
1/2 cup (150g) chocolate-hazelnut spread, (see headnote)
1 cup (140g) hazelnuts, toasted, either left whole (if small), or very coarsely chopped 

Directions:
To make the crust, put the oven racks in the top and bottom third of the oven, and preheat the oven to 350ºF (180ºC). Invert the bottom of a 9-inch (24cm) springform pan so that what's usually the concave bottom, is the top, for easier removal of the finished tart. (If you look at mine shown in the post, it's already set up like that which is pretty sweet. 

You can't turn it over even if you want to, as it has a lip to collect any cake juices that may run out, which isn't a problem with this tart.) As Gourmet says, the "turned up edge" should be underneath. Lightly butter the bottom of the pan, or spray the bottom lightly with nonstick spray.

In a medium bowl, mix together the Graham cracker crumbs, butter, and 1/8th teaspoon of the salt. Scrape the moistened crumbs into the springform pan. Spread and shake the pan so they're in an even layer, then press them down with the bottom of a water glass so the buttered crumbs are as even as possible.

Bake the crust on the upper rack of the oven for 7 minutes. Cool the crust in the pan completely on a wire rack before filling.

To make the filling, bring the heavy cream and salt to a near boil in a medium saucepan. When the edges start to bubble, turn off the heat and add the chopped chocolate. Stir the chocolate with a whisk until it's completely melted and smooth, then whisk in the chocolate-hazelnut spread. Stir in the hazelnuts.

Pour the filling over the crust then smooth and/or gently shake the pan so the filling is even. Refrigerate the tart for about 1 1/2 hours (or freeze for 25 minutes) until just set.   12 Servings

Apple Almond Tart

Apple Almond Tart

Pastries with flaky crusts, such as pies and tarts, tend to be laden with fat and calories. While phyllo can also supply a wallop of fat (due to each sheet being well-buttered) using egg whites instead can trim hundreds of calories from the dessert. Use the same technique with phyllo for savoury pastries as well.

Ingredients
½ cup (125 mL) natural almonds
1/3 cup (80 mL) granulated sugar
3 tbsp (45 mL) butter
Pinch salt
1 large egg
1 large egg yolk
1 tbsp (15 mL) amaretto or almond liqueur
½ tsp (2 mL) pure almond extract
Vegetable oil cooking spray
4 phyllo pastry sheets, thawed overnight in refrigerator
1 egg white
2 Golden Delicious apples, peeled, cored and cut into ¼ inch (5 mm) slices tossed with 1 tbsp (15 mL) fresh lemon juice
2 tbsp (30 mL) apricot jam

Directions
Preheat oven to 350°F (180°C). 

Pulse almonds with 2 tbsp (30 mL) sugar in a food processor until finely ground. Add butter, remaining sugar and salt to almond mixture and process until well mixed. Whisk together egg, egg yolk, liqueur and extract in a small bowl and add to almond mixture, processing until combined well. 

Prepare a 10- or 11-inch (25- or 28-cm) tart pan with removable bottom by spraying with nonstick vegetable oil spray. Place 1 sheet of phyllo dough in the tart pan and press into sides of the pan. Tuck edges down towards bottom so that they will not burn during baking. Keep remainder covered with a damp towel to prevent drying. Brush sheet with egg white. Repeat with each sheet of phyllo, crisscrossing to give length to all sides and covering any holes in phyllo. Brush each layer with egg white. 

Spread almond mixture over prepared phyllo, making sure that filling is evenly spread. Place apple slices in concentric circles (may be slightly overlapping). Using scissors, trim excess phyllo so that the phyllo is even with the top of the tart pan. Bake for 45 to 50 minutes or until apples are tender and crust is golden. Just before removing tart from the oven, melt jam in small saucepan over medium-low heat, about 5 minutes; strain. Brush tart, both top and crust, with apricot jam.

Serves 8

TARTLET VARIATION 

Prepare eight 3-inch (8-cm) tartlet pans by spraying with nonstick vegetable oil spray. Cut 1 sheet phyllo into 4 squares. Keep remainder covered with a damp towel to prevent drying. Place 1 square over a tartlet pan, with half of the phyllo over the edge. Brush phyllo in tartlet pan with egg white. Fold remaining side over and brush with egg white. Repeat with another square of phyllo in the same pan. Repeat with remaining tartlet pans. 

Spoon almond mixture over prepared phyllo (using approximately 2 tbsp/30 mL mixture in each tartlet) making sure that filling is evenly spread. Place apple slices over filling. Proceed as with tart.

Classic Lemon Tart

Classic Lemon Tart

Ingredients
Crust
Fully baked tart crust

Lemon Curd Filling
2 large eggs plus 2 egg yolks (or 3 whole eggs)
3/4 cup (150 g/5.3 oz) granulated sugar
1 tablespoon lemon zest
1/2 cup (120 ml) freshly squeezed lemon juice (2-3 lemons for both zest and juice)
2 tablespoons heavy cream , optional
1/2 cup (1 stick/115 g) unsalted butter, cut into small pieces

Directions:
To make the lemon curd:
In a medium heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream, if using, and whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick (mine was ready in 10 minutes, but it can take up to 20). If you have a thermometer, it should register 170°F/75°C; otherwise, it should coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The curd will thicken more once cooled.

Remove from heat and immediately strain mixture through a sieve. Add butter, a few cubes at a time, and whisk until completely melted and incorporated, and mixture is smooth. Take your time with it—the whisking makes for an airy and light texture. Allow to cool to room temperature before filling the tart. (Lemon curd can be kept in an airtight container in the fridge for up to a week, or can be frozen for up to 2 months. To thaw, place overnight in the fridge. Whisk the mixture to smoothen it before using.)

Fill the tart shell with lemon curd, then refrigerate for at least 4 hours until chilled. Serve with berries and whipped cream if you like. The tart is rich, so cut your servings small.

 

Cinnamon and Lemon Tart

 

Cinnamon and Lemon Tart There are a couple of secrets to this lemon tart. For optimum texture—and a crisp cookie-like crust—make sure the tart shell is virtually fully baked before adding the lemon filling. The second trick is to catch that moment in the baking when the filling is just set but still wobbly in the centre; it will continue to set to perfection upon cooling. The addition of cinnamon to both the crust and the meringue makes everything that much more interesting. Ingredients: Tart Dough 1¾ cups (425 mL) cake flour 1¼ tsp (6 mL) cinnamon ½ tsp (1 mL) baking powder ½ cup (125 mL) unsalted butter, room temperature ½ cup (125 mL) icing sugar 1 egg, room temperature 1 tsp (5 mL) vanilla Lemon Filling 1 cup (250 mL) sugar 5 to 6 large lemons 4 eggs ¾ cup (175 mL) whipping cream Meringue ⅓ cup (80 mL) egg whites, from about 3 eggs ½ cup plus 2 tbsp (155 mL) sugar ⅛ tsp (0.5 mL) cream of tartar 1¼ tsp (6 mL) cinnamon Directions: For the tart dough, in a medium bowl, combine flour, cinnamon and baking powder and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and icing sugar. Add the egg, followed by the vanilla, and mix well. The mixture may look curdled but will come together once the dry ingredients are added. Add the flour mixture to the mixer bowl all at once and mix on low speed just until incorporated. Shape the dough into a flat disc, wrap in plastic wrap and chill for 1 to 2 hours. On a lightly floured surface, roll the dough to a 12-inch (30-cm) circle and fit it into a 9-inch (23-cm) tart pan with a removable bottom. Prick the bottom of the dough all over with a fork and chill for 1 hour or overnight. Preheat the oven to 350°F (180°C). Line the tart shell with foil and fill with baking beans. Bake for 20 minutes, remove the beans and foil, and continue baking for another 20 to 25 minutes or until golden brown and baked through. Cool on a wire rack. Reduce the oven temperature to 300°F(150°C). For the lemon filling, place the sugar in a bowl and finely grate zest from 5 lemons directly into the sugar. Stir well with a fork to combine, and set aside while you prepare the remaining ingredients. Juice and strain the lemons—you should have ¾ cup (175 mL) of juice—and set aside. Place the eggs in a separate mixing bowl and whisk just to break them up. Add the lemon sugar and whisk just to combine. Add the lemon juice followed by the whipping cream. Whisk just to combine, then strain mixture through a fine sieve. Place the cooled tart shell on the middle rack of the oven and pour in the lemon filling. Bake for 40 to 45 minutes or just until the filling is set around the outside but still wobbles in the very centre. Cool on a wire rack. For the meringue, preheat the oven to 375°F (190°C). Combine the egg whites, sugar and cream of tartar in the bowl of an electric mixer. Place the bowl over a pot of barely simmering water, making sure the bottom of the bowl does not touch the water. Stir the mixture constantly with a rubber spatula, scraping down any sugar that clings to the side of the bowl. Continue stirring until the sugar is fully dissolved and the whites are hot to the touch—they should reach 175°F (80°C) on an instant-read thermometer. Transfer the bowl to the mixer fitted with the whisk attachment and beat on high speed until the meringue is stiff, glossy and cools to room temperature, about 5 to 8 minutes. Spoon mounds of meringue on the lemon filling. Using the back of a spoon, gently spread the meringue right to the edges of the crust and slightly mound it in the middle. Using a fine sieve, sift the cinnamon over the meringue. Place the tart on a baking sheet and bake for 10 minutes. Remove from oven and cool on a wire rack. Serve slightly warm or at room temperature. The tart is best the day it is made but keeps well for a day or 2 if refrigerated. Serves 10

Alsatian Bacon Tart

Alsatian Bacon Tart

This is fantastic either hot or cold and it reheats in a 350°F (180°C) oven for 5 to 10 minutes.Cut in slices and serve as a first course with a small salad or cut in smaller slices as an hors d’oeuvre. Buy frozen puff pastry that comes in one block rather than the already rolled-out type, as it is not big enough for this tart. Use a pizza pan to give a crisp pastry base.

Ingredients:

1 lb (500 g) puff pastry
2 tbsp (25 mL) olive oil
8 oz (250 g) double smoked bacon, thickly sliced,
diced
8 cups sliced Spanish onions (cut onions in half
before slicing)
2 bay leaves
1 tsp (5 mL) dried thyme, or
1 tbsp (15 mL) fresh thyme leaves
Salt
2 large eggs
½ cup (125 mL) ricotta cheese
½ cup (125 mL) whipping cream
Freshly ground pepper

Directions:

Roll out puff pastry on a lightly floured surface into a 16-inch (40-cm) free-form circle.Transfer pastry to a round metal pizza pan or large baking sheet. Using your fingers and a little water to moisten dough, make pleats in the edge of the pastry to make a ¾-inch (2-cm) edge that stands up like a tart shell. Chill pastry while you prepare filling.

Preheat oven to 375°F (190°C).

Heat olive oil in a skillet over medium heat.Add bacon and sauté for 1 minute or until fat is beginning to melt. Add onions, bay leaves and thyme, season with salt and sauté for 10 to 20 minutes or until onions are a slightly golden tangled mass.

Combine eggs, ricotta and whipping cream and season well with salt and pepper.

Remove pastry from refrigerator and pour in egg mixture to make a thin layer. Spread bacon and onions in an even layer over top. Bake in the lower third of the oven for 25 to 35 minutes or until pastry is browned and filling is set.   Serves 6 to 8

Fig Tart With Pistachio Frangipane

Fig tart with pistachio frangipane

Delicious tart with buttery crust, delicate pistachio frangipane cream and juicy figs.

Ingredients

pastry crust:
1⅓ cup (175g/6.2-oz) all-purpose flour spooned and leveled
½ cup (115g/4oz) cold butter
¼ cup (30g/1-oz) powdered sugar
2 tablespoons cold water
pistachio cream (frangipane):

1 cup (100g/3.5-oz) ground pistachios
⅓ cup (75g/2.6-oz) soft butter
½ cup (100g/3.5-oz) granulated sugar
grated zest of 1/4 lemon optional
1 large egg
additionally:

4-5 figs cut into 8 wedges

Directions:

Crust:  If the butter is cold, you have to beat it first to soften it a bit, then add the sugar and beat together).

Add the egg, mix well, then add the ground pistachios, lemon zest if using and mix well until combined.
Put the cream in the fridge.

Baking:

Preheat the oven to 190 °C / 375 °F 
Prepare a 23 cm / 9-inch tart pan.
Remove the dough from the refrigerator, roll out the dough until it's large enough to fit into the tart pan (on a sheet of baking paper), transfer the dough to the pan, press it into the corners (the dough should cover the bottom and ca. 2.5 cm / 1-inch of the sides of the pan), cut off any excess dough. You can also press the dough with your hands into an even layer on the bottom and the sides of the pan with your hands, without rolling it out. Put in the fridge while the oven warms up.
Blind-bake the dough: prick the dough with a fork, line with a sheet of baking paper, and fill to the top with dry beans / rice (or ceramic baking weights), pressing them into the corners and sides.
Bake the pastry crust for 20 minutes, then remove the paper and the beans and bake for another 10-15 minutes until the crust is lightly golden.
Spread the frangipane cream evenly on the dough, arrange the fig wedges on top, press them lightly into the cream.
Bake for about 25-30 minutes or until the frangipane is set (you can shake the tart pan, it shouldn‘t jiggle in the center). Check on the tart after about 20 minutes, if the cream is browning too quickly you can cover it loosely with a piece of aluminum foil.
Cool the tart slightly, cut into portions and serve, you can sprinkle it with chopped pistachios.
Enjoy!   Serves 8

Notes

You can use other nuts instead of pistachios, for example, ground almonds or hazelnuts.
1 cup loosely packed ground pistachios = 100g/3.5 oz = 7/8 cup shelled whole pistachios = 200g/7oz pistachios in shells.

Pear And Hazelnut Frangipane Tart

Pear And Hazelnut Frangipane Tart

Ingredients:

Tart Shell:

1 3/4 cup flour

1 tablespoon sugar

1/2 teaspoon salt

1/2 cup cold butter, cut into 1/2 inch cubes

1/4 cup vegetable shortening

 3 to 5 tablespoons ice water

Frangipane:

1 cup hazelnuts, loose skins rubbed off in a kitchen 

   towel and cooled.

1/2 cup sugar

1/4 cup all purpose flour

6 tablespoons cold unsalted butter, softened

2 large eggs

1 teaspoon vanilla

1/2 teaspoon almond extract

3 firm-ripe Bosc or Anjou pears

1/4 cup apricot preserves, heated and strained

Directions:   

Tart Shell

Blend together flour, sugar, salt, butter, and shortening with your fingertips or apastry blender (or pulse in a food processor) just until most of the mixture resembles coarse meal with (roughly small pea-size) butter lumps.  Drizzle evenly with 3 tablespoons of ice water and gently stir with a fork (or pulse in food processor) until incorporated.

Squeeze a small handful:  If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring or pulsing just until incorporated, then test again.  (If you overwork the mixture, pastry will be tough.) 

Turn out mixture onto a lightly floured surface and divide into 6 portions.  With heel of hand, smear each portion once or twice in a forward motion.  Gather dough together with scraper and press into a ball, then flatten into a 6-inch disk.  Chill, wrapped in plastic wrap, until firm, at least 1 hour.

Roll out dough with a floured rolling pin into a 13-inch round on a lightly floured surface and fit into tart pan.  Trim excess dough, leaving a 1/2 inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides with a fork.  Chill 30 minutes.

Preheat oven to 375*F to bake Tart Shell

Line tart shell with foil or parchment paper and fill with pie weights.  Bake in middle of oven until pastry is pale golden along rim, 20 minutes.  Carefully remove foil and weights and bake until golden all over, 10 or more minutes.  Cool in pan on a rack.

Frangipane: 

Preheat oven to 350*F To Bake Frangipane

Pulse hazelnuts with 1/4 cup sugar in a food processor until finely ground, then add flour and pulse to combine.

Beat together butter and remaining 1/4 cup sugar with an electric mixer at moderately high speed until pale and fluffy.  Add eggs 1 at a time, beating well after each addition, then beat in extracts.  Reduce speed to low and mix in nut mixture until just combined.

Spread frangipane evenly in unbaked tart shell.  Peel, halve, and core pears, then cut lengthwise into 1/4" thick slices, holding slices together to keep pear shape intact.  Arrange pears decoratively on filling, fanning slices slightly.  Bake until pears are golden and frangipane is puffed and golden brown, 30 to 40 minutes.  Brush pears (not filling) with preserves and cool tart completely in pan on rack, then remove sides of pan.  Makes 10 servings.

Lemon Meringue Tart

Lemon Meringue Tart

Ingredients:
For the crust:
1 2/3 cup unbleached, all-purpose flour
1/4 cup granulated sugar
1/4 cup slivered almonds
10 tablespoons (1 1/4 sticks) chilled, unsalted butter, 

    cut in 1/2-inch cubes
1 large egg, lightly beaten
For the Lemon Cream:
1 cup granulated sugar
Zest of 3 organic lemons, finely grated
4 large eggs
3/4 cup lemon juice, freshly squeezed (4-5 lemons)
2 sticks plus 5 tablespoons unsalted butter, cut in 1-

    inch pieces and softened
For the meringue:
4 large egg whites, room temperature
1/8 teaspoon cream of tartar
1 cup granulated sugar
Confectioners' sugar, for finishing

Directions:

Make The Crust:
Blend the flour, sugar, and almonds in a food processor until the nuts are finely ground. Using on/off turns, cut in the butter until a coarse meal forms. Add the egg and blend just until dough forms. Gather dough into ball; flatten into a square 1-inch thick, wrap in plastic, and chill 1 hour.

Line the bottom of a 10-inch round, removable bottom tart pan with parchment paper. Cut the dough into1-inch slices.Lay the slices in the bottom of the pan and push them together, closing all fissures. Press the bottom of a glass against the dough to flatten and smooth. Then line the edges of the tart with slices of dough placed horizontally around the fluted edges. Press this dough into the bottom of the crust and into the fluted rim. Refrigerate the crust for one hour.

Preheat oven to 375°F. 
Bake the crust until golden brown, about 17 minutes. Remove the crust from the oven. You will notice that the crust is somewhat puffed up; this should be tamped down with the bottom of a glass or similar flat, heavy tool. Cool the crust and then remove the fluted ring by setting the tart pan over a jar and letting the ring fall to the counter. Use a flat metal spatula to lift the tart off of the metal tart pan bottom. Place on a plate to fill with curd and top with meringue.

Make The Lemon Cream:
Have a thermometer, preferably an instant-read, a strainer,and a blender (first choice) or food processor at the ready. Bring a few inches of water to a simmer in a saucepan.

Put the sugar and zest in a large metal bowl that can be fitted into the pan of simmering water. Off heat, work the sugar and zest together between your fingers until the sugar is moist, grainy and very aromatic. Whisk in the eggs followed by the lemon juice.

Fit the bowl into the pan (make certain the water doesn’t touch the bottom of the bowl) and cook, stirring with the whisk as soon as the mixture feels tepid to the touch. You want to cook the cream until it reaches 180°F. As you whisk the cream over heat—whisking constantly to keep the eggs from scrambling—you’ll see that the cream will start out light and foamy, then the bubbles will get bigger, and then, as the cream is getting closer to 180°F, it will start to thicken and the whisk will leave tracks. Heads up at this point—the tracks mean the cream is almost ready. Don’t stop whisking and don’t stop checking the temperature. Getting to temp can take as long as 10 minutes.

As soon as you reach 180°F, pull the cream from the heat and strain it into the container of a blender (or food processor); discard the zest. Let the cream rest, stirring occasionally, for about 10 minutes.

Turn the blender to high and, with the machine going, add about 5 pieces of butter at a time. Turn off the blender and scrape down the sides of the container as needed while you’re incorporating the butter. Once the butter is in, keep the machine going—to get the perfect light, airy texture, you must continue to beat the cream for another 3 minutes. If your machine gets hot, give it a little rest between beats.

Pour the cream into a container, press a piece of plastic wrap against the surface to create an airtight seal,and chill the cream for at least 4 hours or overnight. When you are ready to construct the tart, just whisk the cream to loosen it and spoon it into the tart shell.

For The Meringue:

Make the meringue the same day you're serving the tart. In the bowl of a stand mixer, stir together the egg whites, sugar, and cream of tartar. I use the whisk attachment to stir. Set the bowl over a saucepan of simmering water, making sure that the bowl has some clearance above the water (we're cooking very gently with the residual or steam heat here). Heat, stirring frequently, until the sugar is dissolved and mixture reaches 175 degrees, about 8 minutes.

Transfer the whites to the stand mixer with the wire whisk attached. Beat, starting slow and increasing the speed steadily, until the mixer is on full. Whip until the stiff, glossy peaks form, 5 to 7 minutes.

Use a large, 1/2-inch piping tip to pipe the meringue on the tart, or spoon the meringue making decorative swirls on top.

Brown the meringue either by skimming the edges of the meringue with a kitchen torch, or by placing the tart in a 350 degree oven just until the meringue is lightly browned. Chill until the tart is cold, at least one hour. Sift powdered sugar around the edge of the tart, and serve chilled.

Apricot, Plum & Almond Tart

In-season apricots make a delicious curd, but here the crust, flavoured with toasty almonds, shares the spotlight. Choose very ripe apricots for the curd, and slightly firmer ones to decorate. The tart is best the day it’s made.

Ingredients:
CRUST

1 cup (250 mL) all-purpose flour
¾ cup (175 mL) toasted, unsalted almonds
¼ tsp (1 mL) salt
¼ cup (60 mL) sugar
½ cup (125 mL) cold unsalted butter, 1 stick, cut into chunks
1 egg yolk
1 tbsp (15 mL) cold water

APRICOT CURD
5 ripe medium-size apricots, pitted and roughly chopped
2 tbsp (30 mL) lemon juice
6 egg yolks
½ cup (125 mL) sugar
Pinch salt
6 tbsp (90 mL) cold unsalted butter, cut into chunks
2 to 3 ripe apricots
4 to 5 ripe yellow plums
¼ cup (60 mL) apricot jam
2 tsp (10 mL) Grand Marnier, amaretto or water
1 tbsp (15 mL) sliced almonds
¾ cup (175 mL) whipping cream
2 tbsp (30 mL) icing sugar

1. Preheat oven to 350°F (180°C).

2. Combine flour, almonds, salt and sugar in a food processor; pulse until almonds are finely chopped. Add butter and process until mixture resembles coarse meal.

3. Whisk egg yolk with water. With the motor running, add through feed tube. Tip dough (mixture will be crumbly) into a lightly buttered 8-inch (20-cm) round tart pan with a removable bottom. Press dough into bottom and up sides of pan. Prick all over with a fork and place in freezer for 30 minutes.

4. Line tart with parchment and fill with pie weights (or dried beans). Bake in preheated oven for 20 minutes; remove weights and parchment and bake an additional 10 minutes. Remove to a rack and cool completely.

5. To make curd, add apricots to a blender; purée. Pass through a fine-mesh sieve into a bowl. Measure out ½ cup (125 mL). Reserve remainder for another purpose if you wish. Combine apricot purée with lemon juice, egg yolks, sugar and salt in a medium saucepan over medium heat. Using a flexible spatula, cook for 6 to 7 minutes or until thickened, stirring constantly and being sure to get into all the corners of the pot. Remove from heat, add butter, and whisk until glossy and combined. Scrape into tart shell and smooth; chill for at least 2 hours (or as long as overnight).

6. To finish, cut apricots and plums in halves and wedges; discard pits. Arrange decoratively over tart.

7. Combine apricot jam with desired liquid in a small pot over medium heat; whisk until liquefied. Brush over fruit; garnish with almond slices and chill 1 hour longer.

8. When ready to serve, beat cream and icing sugar with an electric mixer to medium peaks. Cut tart into 6 wedges and serve each with a dollop of sweetened cream.

Serves 6

Mushroom Tart

Mushroom Tart

Ingredients:
Partially baked and cooled 9-inch Flaky Tart Dough

1 pound assorted fresh mushrooms

3 tablespoons unsalted butter

1 cup packed, shallots, halved and thinly sliced

1/4 teaspoon salt

1/4 teaspoon black pepper

Juice of 1/2 lemon

2 tablespoons water

1/4 teaspoon nutmeg, freshly grated

1 tablespoon fresh thyme, coarsely chopped

1 cup creme fraiche or heavy cream

3 large egg yolks 

Directions:

Preheat oven to 350*F.  Have the shell ready for filling.

Prepare the mushrooms by removing the stems, if necessary.  If the mushrooms are fresh and tender, the stems can remain.  Halve or slice the mushrooms as needed depending on size.  

In a heavy saucepan, melt the butter over medium-high heat.  Add the shallots and saute for a few minutes until some of them start to color.  Increase the high heat to high, add the mushrooms, salt, and pepper, and saute until the mushrooms are soft and have exuded some of their liquid, 5 to 10 minutes.  When the mushrooms are ready, push them to the side of the pan, add the lemon juice and water, and scrape up any brown bits from the pan bottom with a wooden spoon.  Remove from the heat.

In a mixing bowl, whisk together the Cream Fraiche or heavy cream, and the egg yolks until smooth.  Add the mushroom mixture and stir to combine.  Turn the mixture into the tart shell.

Bake until the custard is barely firm to the touch in the center, about 20 minutes.   Let cool on a wire rack as it will continue to set up as it cools.  Serve warm or at room temperature sprinkled with the thyme.

Flaky Tart Dough

Ingredients:

1 teaspoon salt

2/3 cup very cold water

3 cups+2 tablespoons all-purpose flour

1 1/4 cup + 1 tablespoon unsalted butter, very cold

Directions:

In a small bowl, add the salt and water and whisk until it is dissolved.  Cut the butter into tablespoon-sized pieces. 

In the bowl of a food processor, add the flour and butter.  Pulse the butter until it resembles coarse corn-meal.  Slowly add the water until the pastry dough comes together.

Most important.  Do not overmix or over handle.  Place processor bowl in the refrigerator to chill.

When chilled, pour out on work surface and divide the dough into two pieces, form into a flat square and wrap in plastic wrap and chill until ready to use.

Asparagus, Swiss Chard, Peas, And Taleggio Tart

Asparagus, Swiss Chard, 

Peas, and Taleggio Tart

Ingredients:
11 oz. butter puff pastry
1 egg, beaten
7 ounces Swiss Chard, stalks, and leaves separated
7 ounces taleggio cheese, rind removed and sliced
1/2 cup green peas
1 pound Asparagus, woody ends removed
Sauce:
1 bunch flat-leaf parsley, finely chopped
2 garlic cloves, crushed
5 tablespoons extra virgin olive oil
3 tablespoons grated Parmigiano Reggiano

Directions:

Preheat the oven to 425 degrees.  Line a baking sheet with parchment paper.  Place a large pot of water on the stove to boil.

Unroll the puff pastry and roll it a little wider and lay it on the baking sheet.  (*Shortcut,  Roll out the pastry on the parchment paper and fit the parchment paper on the baking sheet.)  With a sharp knife SCORE, (not cut through) the edge of the pastry sheet about 1 inch from the edge.  Prick the central area with a fork.  Glaze the border with the beaten egg.  Bake in the oven 15 to 20 minutes, until golden and almost cooked.

Meanwhile, put the stalks of Swiss Chard in the pot of boiling salted water and simmer for 1 minute, add the leaves and cook for 30 seconds more until barely cooked and drain.  Refresh in cold water and drain again.  Place on a fresh tea towel and press to remove any excess water.  

Remove pastry from oven and flatten the center of the pastry with the back of a spoon.  Layer the chard, taleggio, peas, and asparagus over the center.  Sprinkle over 1 tablespoon water then bake for 20 to 25 minutes until the tart is golden and crisp.

Combine the parsley, garlic, olive oil, and the Parmigiano Cheese.  Remove the tart from the oven and spoon over the thick parsley oil before serving.

Pear Frangipane Tart

Pear Frangipane Tart 

YIELD Makes 10 servings
Ingredients: 

Frangipane: 

1 cup hazelnuts, toasted , loose skins rubbed off in a kitchen towel, and cooled. This step intensifies the flavor. 

1/2 cup sugar
1/4 cup all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Tart shell
1/2 cup sugar
1/4 cup all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract

3 firm-ripe Bosc or Anjou pears
1/4 cup apricot preserves, heated and strained This step intensifies the hazelnut flavor. Don't skip.

Directions:
Preheat oven to 350°F

Pulse hazelnuts with 1/4 cup sugar in a food processor until finely ground, then add flour and pulse to combine. 

Beat together butter and remaining 1/4 cup sugar with an electric mixer at moderately high speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low and mix in nut mixture until just combined.

Spread frangipane filling evenly in tart shell. Peel, halve, and core pears, then cut lengthwise into 1/4-inch-thick slices, holding slices together to keep pear shape intact. Arrange pears decoratively on filling, fanning slices slightly. Bake until pears are golden and frangipane is puffed and golden brown, 30 to 40 minutes. 

Brush pears (not filling) with preserves and cool tart completely in pan on rack, then remove side of pan

1. 1. .

Caramel Pecan Tart

Caramel-Pecan Tart

This is a recipe from Southern Living.  It will be our Thanksgiving Day Dessert.

Ingredients:

3 1/2 cups coarsely chopped pecans

2 cups all purpose flour
2/3 cup powdered sugar
3/4 cup butter, cubed
1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup butter
3 tablespoons whipping cream

Directions:
Arrange pecans in a single layer on a baking sheet. Bake at 375° for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.  Watch for over-toasting.

Pulse flour, powdered sugar, 1 teaspoon vanilla, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Pat mixture evenly on bottom and up sides of a lightly greased 11-inch tart pan with removable bottom.  This mixture will be very light and "fluffy" to the touch.

Bake at 375° for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 minutes or until completely cool.  (I did not cool the crust.)

Bring brown sugar, honey, 2/3 cup butter, 1 teaspoon vanilla, and whipping cream to a boil in a 3-qt. saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.

Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool.

Caramel-Pecan Bars: Prepare recipe as directed, pressing crumb mixture evenly on bottom and 3/4 inch up sides of a lightly greased heavy-duty aluminum foil-lined 13- x 9-inch pan. 

When completely cool, using the aluminum foil as handles, carefully lift the tart from the pan, and transfer to a serving tray. Cut into squares.

Hazelnut Rosemary Carmel Tart

Hazelnut Rosemary Carmel Tart 

Ingredients:
Pastry:

1 cup plus 2 tablespoons all-purpose flour
1/4 cup confectioners’ sugar

3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
1 1/2 sticks cold unsalted butter, cubed
2 large egg yolks
Ice water

Filling

1 1/2 sticks unsalted butter
1 tablespoon chopped rosemary
1 1/2 cups hazelnuts
3 large eggs
3 large egg yolks
1 cup packed light brown sugar
3/4 cup brown rice syrup
1/4 cup honey
1 teaspoon fine sea salt
2 tablespoons heavy cream
1 tablespoon all-purpose flour
1 teaspoon pure vanilla extract
Flaky sea salt, for sprinkling
Whipped crème fraîche, for serving

Directions:

Make the pastry: In a food processor, pulse the flour with the confectioners’ sugar, baking powder and fine sea salt. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolks and 1 tablespoon of ice water and pulse until the pastry just comes together; add another tablespoon of ice water if it seems dry. Turn the pastry out onto a work surface and pat into a disk. Wrap in plastic and refrigerate until chilled, 1 hour.

On a floured work surface, roll out the pastry to a 12-inch round. Ease the round into a 10-inch fluted tart pan with a removable bottom, pressing it into the corners and up the side, patching any tears. Trim off any overhang. Freeze the tart shell for 30 minutes.

Preheat the oven to 375°. Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake in the center of the oven for 20 minutes. 

Remove the parchment and weights. Bake the shell for 10 to 15 minutes longer, until lightly browned. Let cool completely. Leave the oven on.

Meanwhile, make the filling.  In a small saucepan, melt the butter over moderate heat. Remove from the heat, add the rosemary and let steep for 20 minutes. Strain the butter into a small bowl and let cool.

Spread the hazelnuts on a rimmed baking sheet and toast in the oven until fragrant and golden and the skins are splitting, about 12 minutes. Let cool slightly, then transfer to a kitchen towel and rub together to remove the skins; let cool. 

Coarsely chop the hazelnuts and spread them in the cooled tart shell. Put the tart shell on a rimmed baking sheet. Reduce the oven temperature to 300°. 

In a large bowl, beat the whole eggs and yolks with the brown sugar, brown rice syrup, honey and fine sea salt. Gradually whisk in the rosemary butter, then whisk in the cream, flour and vanilla. Pour the filling into the tart shell and sprinkle flaky sea salt on top. 

Bake the tart for 50 minutes, until the filling is set at the edge but slightly jiggly in the center. Let cool completely. Serve at room temperature or slightly chilled, topped with a dollop of whipped crème fraîche alongside. 

The tart can be refrigerated for up to 3 days.