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Entries in dessert (3)

Saturday
Sep102011

Pear Gallette

I needed to use the other half of my gallete dough, and with a Costco bag full of pears all conspiring to ripen simultaneously, time for a pear tart.  Even after >1 week in the refrigerator, this dough performed beautifully.

 I will never roll dough without parchment paper

I will never roll dough without parchment paper

I will never roll dough without parchment paper

While dough is chilling, prepare filling....

3 cups diced pears (I used D'Anjou), toss with 2 TBS lemon juice

1/2 tsp cardamom

4 TBS turbinado sugar

1 TBS flour

Combine spice/sugar and flour.  Mix gently with diced pears.

Mound filling onto chilled crust.  Fold crust around filling, if it cracks don't worry.  Just press the cracks closed.  Brush with softened butter and sprinkle with additional sugar.  Chill in fridge for ~20 minutes.

 Bake at 375F until browned and juices are bubbling and thickened.  Cool and serve warm or at room temperature.  Goes well with a dollop of ricotta and a drizzle of ginger syrup.

  

Saturday
May212011

Key Lime Pie with Pretzel Crust

 

This reminds me of a margarita in pie form.  Maddy made an emergency key lime run for the last 1/4 cup of the juice.  Try to get fresh key limes if you can, otherwise, there are some good bottled key lime juices.  You will notice the pie is NOT green.  If you have green key lime pie you can be sure they added food coloring.

Crust

1.5 cups finely ground pretzels--I used the thin rods--better salt to pretzel ratio

1/4 cup sugar

1 stick butter, melted

Grind the pretzels with the sugar in a food processor.  Add melted butter and press into a 9" pie pan. Bake at 350 degrees for 8-10 minutes.  The crust won't change color.  Prepare filling while shell cools.

4 egg yolks

2 14 oz. cans sweetened condensed milk

3/4 cup key lime juice

whisk egg yolks and sweetened condensed milk until well combined.  Add lime juice and stir til smooth.  Pour into pie crust.  Bake at 350 for ~30 minutes until set.  Chill at least two hours in refrigerator. 

Friday
May132011

Happy National Apple Pie Day!

  We'll see if I can keep this up!  Found a great blog that is celebrating national food fridays and decided to join the fun.  Recipe modified from a plum tart on Smitten Kitchen. 

For crust
1 cup all purpose flour
1 tablespoon sugar
1/8 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons ice water

For filling
1/2 cup sliced almonds1/3 cup sugar
1 large egg
3 tablespoons unsalted butter, room temperature
2 tablespoons port

1 large granny smith apple, peeled/cored and sliced very thin
turbinado sugar

Make crust:
Preheat oven to 375°F. Combine first 3 ingredients in processor. Using on/off turns, cut in butter until mixture resembles coarse meal.  Pour water mixture over dough. Process until moist clumps form.

Gather dough into ball; flatten into disk. Roll out on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1/2 inch. Fold overhang in and press, forming double-thick sides. Using fork, pierce dough all over. Freeze 15 minutes.

Bake crust until pale golden, about 20 minutes (crust may shrink slightly). Cool on rack. Maintain oven temperature.

Make filling:
Finely grind almonds with sugar in processor. Add egg, butter and port. Process until batter forms. Pour filling into crust. Arrange apple slices atop filling. Sprinkle liberally with turbinado sugar. Bake until apples are tender and filling is golden and set, about 40 minutes.

Before....

After!!

Here's what you could do with your apple peelings.....