Posts Tagged ‘Tart’

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Summer Nom Leftovers Pt. 2

December 5, 2010

Heyyooo for blog-posting-splosion. I don’t anticipate this being normal. Just have had a lot of free pondering-time lately and thought I should post some more.

Okay so here is another amazing recipe Josie and I worked on this summer. Peaches are an amazing fruit and I have many memories of them in the summertime as my grandfather used to have a tree in his backyard. Nothing really compares to food that you have hand picked, so once peaches were in season we went to a local source in Charlottesville. However, before that we had hit up the Harrisonburg Farmer’s Market. There we got an excellent deal on these rosy-golden sweet treats. $5 for a bag I believe. (Honestly, it seemed a little shady-shady to me that the vendor had like 5 bags on table. I had theorized that he may have been picking fruit off of other people’s trees…but I think that was just my overactive imagination). Regardless, these were a great deal.

Swimming in my head all summer had been memories of a butterscotch peach pie my mom used to make when we lived in California. That was pretty much the only route I could foresee these peaches taking. I did take a slight detour from the memory though and thought mini tarts would be great (and a way to use my tartlet pans). Here was the resulting recipe.

Thoughts:

-This pastry dough…there are no words….let me try: buttery, flakey, crisp, delicious, perfect. I think it is my favorite tart crust!

-Nectarines would be a great replacement for peaches (obvi).

So tasty! <(^_^)>

Butterscotch-Peach Tartlets

For Crust: (recipe from William-Sonoma Essentials of Baking)

  • 3 oz. cream cheese
  • ½ c unsalted butter
  • 1 cup all purpose flour

For Filling:

  • 3 tbsp. butter
  • 1 ½ cups brown sugar
  • ¾ c boiling water
  • 3 egg yolks
  • 1 ½ c. soymilk
  • 6 tablespoons flour
  • ½ tsp salt
  • 2 lbs peaches, peeled and sliced into wedges
  • ½ cup sugar

To prep peaches, put the slices in a bowl with sugar. Give a good stir and set somewhere to let macerate and sweeten.

To make crust:

In a large bowl, using a large wooden spoon, stir together the butter and cream cheese until smooth and blended, about 2 minutes. Add the flour and continue stirring until a smooth dough forms.

Transfer the dough to a work surface and shape into a thick disk. Using a sharp knife, cut the dough into 6 equal portions. Roll each portion into a ball and place into tartlet pans. Freeze for 30 minutes.

Preheat oven to 400° and line frozen tart crusts with large piece of aluminum foil. Fill the foil lined crust with dried beans, uncooked rice, or fancy weights (if you have). Bake until it dries out, about 15 minutes. Remove weights and decrease temperature to 350° and bake for about 10 more minutes or until nicely golden brown. Set aside to cool.

To make filling:

Melt butter in saucepan over medium high heat. Add brown sugar and allow it to mix together with butter. Let the mixture brown, it will get rather aromatic. Gradually add in water.

In a separate bowl, beat egg yolks and add in a small amount of the soymilk and flour. Stir until the mixture comes together. Add the rest of the soymilk and salt. Slowly pour the lava sugar mixture into the egg mixture, beating well to avoid scrambling the eggs. With the lava sugar successfully integrated into the eggs, return it to the saucepan and cook until thick. Store in the fridge with some cling-wrap touching the filling to prevent a skin from forming.

Putting it all together:

Take cooled crust and put about 1/3 cup cooled butterscotch filling inside. Take the peach and place in an aesthetically pleasing pattern atop the pudding. Serve immediately and nom!

~Erik <(^_^)>

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Summer Nom Leftovers Pt. 1

November 14, 2010

I do have some more current things I’d like to share but I felt that I needed to bring to light some of the noms that were created this summer.  The summer time was glorious in all the deliciousness that came out of “The Bakery” as Josie’s apartment was affectionately called. Here is one of those recipes. I’m sure there will be quite a few posts like this. It was rather simple, yet extremely nomalicious.

Thoughts:

The original recipe called for other mushrooms, but we used what we could find.

Great flavors all together, also with all the mushrooms it was very “meaty” and quite filling.

Thai Three Mushroom Tart

Adapted from The Complete Vegetarian Cookbook by Bay Books

 

It was delicious warm, but as with all "pizzas" even better as a chilly midnight snack.

  • 12 oz. puff pastry
  • 2 teaspoons sesame oil
  • 2 tablespoons olive oil
  • ½ pound shiitake mushrooms
  • ½ pound button mushrooms
  • ½ pound oyster mushrooms
  • ½ cup coconut milk
  • 1 stalk lemon grass, chopped
  • 1 ½ teaspoon grated ginger
  • 1 clove garlic, chopped
  • 2 tbsp chopped cilantro
  • 1 egg
  • 1 tbsp plain flour
  • 1 spring onion

Preheat the oven to 415 and grease a shallow tart pan. Roll out the pastry to line the base and sides of the pan. Trim off any excess. Stab it all around with a fork and stick in the oven for 20 minutes, or until crisp and cool. While cooling gently press down the pastry in the center to prepare for the filling. Reduce the oven heat to 400.

Heat the oils in a pan, add the shiitake and button mushrooms and stir until lightly browned. Add the oyster mushrooms and sprinkle a little salt and pepper to taste. Let cool and pour away any liquid.

Process the coconut milk, lemon grass, ginger, garlic, and cilantro until smooth. Add the egg and flour and blend in short bursts until combined. Season with a touch of salt and pepper.

Pour the mixture into the pastry and top with the mushrooms and the spring onions. Bake 30 minutes, or until the filling has set. Let sit for a few and serve with an extra sprinkle of cilantro. Indulge!

~Erik <(^_^)>