Tag Archives: tart

Strawberry Rhubarb Breakfast Tart ~*Recipe ReDux*~

22 Jun

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This month’s Recipe ReDux theme is all about pie: Tucked in a crust, nothing says love from the oven like pie. Give a healthy makeover to your favorite savory or sweet pie recipe.

I consider tarts to be in the pie category, so Strawberry Rhubarb Breakfast Tart it is.

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This tart is inspired by two recipes in Sarah Britton’s cookbook, My New Roots. I used her recipe for oat crust that she pairs with a pecan cranberry pie in the book. The crust is made using  gluten free rolled oats, coconut oil, maple syrup, salt, and nutmeg.

The filling for my tart was inspired by the cookbook’s fig and buckwheat breakfast tart. I haven’t seen figs around the markets here yet, so I went for berries instead. To make the filling, fold a touch of vanilla extract and maple syrup into some 2% plain Greek yogurt. A few large spoonfuls of homemade rhubarb compote and a pint of greenmarket strawberries give the tart a real spring zing.  Continue reading

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Tomato Blue Cheese Tarte Tatin

24 Aug

I’ve been busy enjoying life on a beautiful island in the Pacific Northwest, in a petite rustic cabin with no running water and no electricity. For 4 days, I was peeing in the woods and not taking showers. I wore a headlamp and lit candles to see at night. The days were filled with hiking and bushwhacking up mountains and through meadows, and the evenings with melting marshmallows by a fire on the beach. It was totally dreamy to be out in nature, to be one with the biting bugs and scurrying animals and calm waves of the ocean’s tide coming in and out.

It’s amazing what one can miss with just a week absence of internet. The moment I had access to my computer again, I started plowing through, trying to catch up on all the blogs I read.

Heidi’s tomato tarte tatin immediately caught my eye, especially since I had a pie crust in my freezer just waiting to be used.

I made a big trip to the farmer’s market today, where I found heaps of gorgeous tomatoes, onions, green and yellow beans, cucumbers, melon, and white peaches. I even bought my lunch at the farmer’s market–whole wheat focaccia with eggplant, spinach, and goat cheese.

This tarte tatin is basically an upside down pie. Filling on the bottom, crust on top. I sautéed onions and combined them with fresh tomatoes, balsamic vinegar, and salt. Into a pie plate and sprinkled with blue cheese. I think blue cheese and honey are a swoon-worthy combination, so I squeezed a bit of honey over everything for good measure. Pie crust on top. Egg wash. Salt. Oven.

The blue cheese melts right into the tomatoes, the juices so rich they give off hints of a beefy French onion soup.

Real talk: I used the cap of my canola oil to cut out the circles in the center of the pie crust.

Also, I like to place the pie plate onto a baking sheet. It just makes it easier to take in and out of the oven.

Tomato Blue Cheese Tarte Tatin

adapted from Heidi, of 101 cookbooks

serves 6-8

**NOTE: Use whatever pie crust you like. I think Heidi’s rye crust sounds great. I used David Lebovitz’s recipe (see below) that can go into a savory or sweet pie. 

1 extra large (or 2 medium) onion(s), chopped

1-2 tablespoons canola oil

1 1/2 pounds (24 oz.) small tomatoes

scant 1/2 teaspoon salt

2 teaspoons balsamic vinegar

1-2 tablespoons flour

2-3 tablespoons blue cheese

1 teaspoon honey, for drizzling

1 pie crust

1 egg (for egg wash), whisked

flaky salt, for sprinkling on top

Preheat the oven to 400F / 205C.

While the oven is warming, heat the oil in a large skillet over medium and saute the onions. Cook, stirring regularly, until the onions are deeply golden and caramelized, 10-15 minutes. Remove from heat.

While the onions are cooking, cut any larger tomatoes in half. You can leave the small cherry tomatoes whole. Add the tomatoes to the caramelized onions along with the sea salt and balsamic vinegar. Transfer to a deep pie dish. If you get the sense that your tomatoes are quite juicy, and might release a lot of liquid, you can toss the mixture with a tablespoon or two of flour at this point. Sprinkle mixture with crumbled blue cheese and drizzle with a touch of honey.

Roll out your pie dough, cut out 3 circles around the center, and cover the tomato mixture – tucking in the sides a bit. Brush the crust with the beaten egg wash and bake in the top third of the oven until the crust is deeply golden and the tomatoes are bubbling a bit at the sides, 25 – 30 minutes. Let it rest for a few minutes, then serve.

Prep time: 10 min – Cook time: 45 min

Pie Crust

from David Lebovtiz’s Ready for Dessert

makes 2 rounds

**NOTE: You only need 1 round for the Tomato Blue Cheese Tarte Tatin. You can keep the other round in the freezer.

2 1/2 cups (350 g) all-purpose flour

1 tablespoon sugar

1/2 teaspoon salt

1 cup (8 ounces/225 g) unsalted butter, cut into 1-inch (3-cm) cubes and chilled

6-8 tablespoons ice water

In a large bowl using a pastry blender, in a stand mixer fitted with the paddle attachment, or in a food processor fitted with the metal blade, mix together the flour, sugar, and salt. Add the chilled butter cubes and mix just until the butter is broken up into rough 1/4-inch pieces.

Add 6 tablespoons of the ice water all at once and continue mixing just until the dough begins to hold together. If necessary, mix in the additional 2 tablespoons ice water.

Turn the dough out onto a work surface. Divide the dough in half and form each half into a disk about 1 inch thick. Wrap the disks in plastic wrap and refrigerate until chilled and firm, at least 1 hour.

STORAGE: The disks of dough can be refrigerated for up to 2 days or frozen for up to 2 months.

Almond Frangipane and Blackberry Jam Tart

2 Apr


For a while now, frangipane has been a big mystery to me. I often dip my finger in a batch at my work (shh, don’t tell) and shiver with satisfaction. I have tasted frangipane many times, and I know it has almond in it, but what else? How does one make it? I thought it had liquor in it, but nope (although…a little dash might be nice). Just your good ol’ fashioned butter, egg, sugar. Seriously, who needs anything else in life?

Why do they call it frangipane? Well, I’m still not quite sure. Apparently the word is derived from frangere il pane (Italian for “break the bread”). What this has to do with one of the most divine almond tarts ever tasted? Still a mystery to me.

In just the tiniest bite of this Almond Frangipane and Blackberry Jam Tart, I can taste it all. BUTTER, ALMOND, BLACKBERRY, LOVE.

This tart is very versatile. I can see it served during the cold winter months as well as the springtime (Easter brunch dessert?!). You can change up the jam to whatever suits your fancy.

At my work, we use frangipane in our tarts and puff pastry turnovers. In addition to almond, we like to mix it up and use other nuts and flavorings (hazelnut is dreamy!).


Just make this. Indulge. Love it.

Almond Frangipane and Blackberry Jam Tart

adapted from SmittenKitchen

1 recipe’s worth of sweet tart dough, pre-baked in a 9-inch removable tart pan

1 cup coarsely chopped almonds, blanched if you can find them
1 1/2 tablespoons all purpose flour
2/3 cup sugar
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at room temperature
1 large egg
1 large egg white
1/2 teaspoon almond extract
1 1/2 teaspoons orange zest (not traditional, but just lovely in there)
1/3 cup jam (I used blackberry)
Slivered or sliced almonds, for garnish (optional)

Finely grind almonds and flour in processor. Mix in sugar, then butter, extract and orange zest. Blend until smooth. Mix in egg and egg white. Transfer filling to medium bowl. Cover and chill at least 3 hours.

Position rack in center of oven and preheat to 350°F. Spread jam over base of tart shell. Dollop the almond filling all over, then spread it carefully with an offset spatula. If using slivered or sliced almonds as garnish, sprinkle them over the top now. Bake tart until golden and tester inserted into center of filling comes out clean, about 45 minutes. Cool tart in pan on rack.

To serve, push pan bottom up, releasing tart from pan. Cut tart into wedges and sprinkle with powdered sugar, if desired.

Do ahead: Almond filling can be made 2 days ahead. Keep chilled. Whole tart can also be made half a day in advance. Let stand at room temperature.

Apple Tart

1 Jan


The very first thing I made with my new standing Kitchen Aid mixer was a batch of tart shell dough. I made the dough, wrapped it up, and stuck it in the freezer for “emergencies.”

I brought my dough over to Linda’s house yesterday because I thought we might want something more to play with! We rolled out the dough and placed it in a tart shell. We spread the shell with a layer of wild plum jam and then we layered apples from her apple tree in concentric circles around the tart, but first we tossed the apples with a bit of sugar, lemon juice, and cinnamon. We made sure not to add too much sugar because we liked the balance of the sweet crust with a nice tart apple. To top it all off, we sprinkled some raw (turbinado or demerara) sugar over the tart. This gave the tart a nice little crunch of sweetness!


I think this may be one of the best apple tarts that I have EVER tasted. Seriously. Not too sweet, but just sweet enough. The crust is perfect. And the apples are so thin and pack a punch full of flavor! Oh, and I absolutely love the combo of the wild plum jam with the apples. Mmm mmm mmm!

Now, laying your tart dough in the pan can be pretty tricky. My goal is to do it like snow white. Even after doing it over and over at work, I still have trouble. Your dough may break here and there, but the dough is pretty malleable and you can just patch things up where you need.

Sweet Tart Dough
from Alice Waters’ The Art of Simple Food

makes enough for one 9-inch tart or six 4-inch tartlets, or 30 cookies (you can make thumbprint cookies!)

Beat together until creamy:
8 Tablespoons (1 stick)
1/3 cup sugar
Add and mix until completely combined:
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1 egg yolkAdd:
1 1/4 cups all-purpose unbleached flour

Mix well, stirring and folding, until there are no dry patches. Chill at least 4 hours or overnight until firm (you could probably just chill for 1 hour and be fine). Or, freeze. Just be sure to defrost for a few hours before ready to use.

Fun variations:
-mix 1 teaspoon of cinnamon into the flour
-substitute some of your all-purpose flour with cornmeal

Apple Tart
invented
1 Sweet Tart Dough (optional: you can pre-bake your shell for 10-12 minutes, but it is not necessary)

Wild plum jam, or any jam of your choice
Apples from Linda’s tree (or any good baking apple), peeled and sliced thinly
Cinnamon, a few pinches
Sugar, maybe 1 1/2-2 Tablespoons
Lemon juice, maybe 1 Tablespoon

Optional: raw (turbinado or demerara) sugar for finishing

1. Preheat oven to 350 degrees F. Lightly oil your tart pan.

2. On a lightly floured surface, roll your tart dough into a 12- inch disk. Carefully transfer to the tart pan.

2. Spread with a layer of plum jam.

3. Combine your apples, cinnamon, sugar, and lemon juice. Arrange over the dough in concentric circles.

4. Sprinkle with raw/turbinado sugar.

5. Bake for about 40-50 minutes. If your edges start to brown, cover with foil and continue baking.

6. Cool and take your gorgeous tart out of the pan. Serve warm with ice cream, coffee, or on its own.