sweets

Tart Cherry Clafoutis

Alright folks, I’m here to talk to you about clafoutis. If you’re not familiar with what that is, it’s a type of baked French dessert with a thin, eggy batter that bakes into a custard-y cake studded with the fruit of your choice. This was my first attempt at clafoutis and let me tell you, I am a changed woman. The recipe I followed, which you can find here, used pitted sweet cherries, but because I had 2 jars of tart cherries I decided to try those out instead and let me tell you I was not disappointed. A generous sprinkling of sugar caramelizes into a crisp, top layer, while the vanilla-almond scented batter is perfectly offset by the slight sourness of the cherries.


It reminds me slightly of a more substantial Dutch Baby, and I am not joking when I say this was the easiest baking project I have ever undertaken. You have 50 minutes total? You can make this, and 45 of those minutes are spent baking anyway. It’s crucial that the batter is completely mixed without lumps, so the entire thing should be blended before baking, preferably with an immersion blender, but it can also be done in a regular blender as well, never fear!

I know this picture doesn’t do it justice, but i needed everyone to see how thin it baked up and the LAYER of custard it produces.

I think I’m finally off my rhubarb kick, so thank you all for sticking with me! I also realized that it’s been ages since I’ve posted a savory recipe and for that I apologize, I find myself cooking the same meals lately (I’ve been in a bit of a dinner rut), and branching out more into baked goods. The good news is that with the warm months comes fresh produce, so some new dishes will be coming soon, never fear! But until then, I really suggest that you bake this dish up at your earliest convenience, most fruits can be substituted for the tart cherries, and it becomes the easiest (but also still impressive) dessert.
Let’s get baking!

Makes: 10-12 servings
Prep Time: 5 minutes
Bake Time: 45 minutes
Total Time: 50-60 minutes

Ingredients
Adapted from “David Lebovit’s Cherry Clafoutis” on Food52
2¼ cups (1¼ lbs) pitted cherries, I used tart, but sweet will also do! (Can also be done with berries, pears, peaches, etc.)
3 eggs, room temperature
½ cup all-purpose flour
1 tsp vanilla extract
¼ tsp almond extract
½ cup + 3 tbsp white sugar, divided- ½ cup is in the batter, remaining tablespoons go on top for baking
1 1/3 cups milk
Softened salted butter, for greasing the dish

Steps

1. Preheat your oven to 375ºF and generously grease a 2 quart baking dish (mine was roughly 9″x13″). When I say generously I really do mean it, I thought I had done enough and there was still some sticking in the corners.

2. If your cherries are fresh, wash and pit them, or if they are jarred in juice, drain. Spread the pitted cherries on the bottom of the dish evenly, but don’t obsess over it because they will shift when the batter is poured in.

As a side-note, look at this fun summer tablecloth!!!!

3. In a large mixing bowl, add eggs, flour, vanilla and almond extracts, white sugar, and milk. Using the aforementioned immersion blender (or regular blender), blend this batter thoroughly until smooth, so that all the ingredients are fully incorporated.

4. Pour the batter over the cherries and sprinkle the top with the remaining 3 tablespoons of sugar.

5. Bake for 45 minutes until the top is brown and crisp, and a knife comes out ~mostly~ clean.

This can be served warm, room temperature, or cold, with ice cream, whipped cream, but it’s also perfect on its own!
xoxoxoxoD

 

 

sweets

Rhubarb Snacking Cake

HELLO! I bet you thought I was done with the rhubarb recipes, huh? Well, I’m sorry to report that since I have a combination of no self control and no concept of how much rhubarb is too much rhubarb, I bought about 12 stalks too many and they are currently taking up more of the fridge than is convenient. So, until such time as I find recipes for all of it, the winners will undoubtedly find their way here. Today’s recipe is a slightly adapted version of this one from The New York Times. That recipe uses the name “quick bread”, but in my opinion, this turned out with more of a cakey texture, hence my renaming it to a snack cake. In addition to the name change, I switched out lemon zest for the orange zest (I know that might be weird, but I don’t love the rhubarb and orange combo), and sprinkled the top with some turbinado sugar for a nice crispy lid.

The result is a wonderful mix of bright lemon, caramelized sugar, and tart rhubarb, which bakes into little pockets with an almost jam-like texture. It is delicious on its own with a nice cup of tea, served warm with some butter or a light confectioner’s sugar glaze, but could also benefit from a heaping scoop of vanilla ice cream or a quick toasting. ALSO, this recipe can actually serve as a base for any number of other fruits, including blueberries, strawberries, or peaches.

Now I’d like to tell you that by this time next week I’ll be off my rhubarb kick, but I’m afraid to make that promise so I guess we’re just going to have to see. I hope you stick with me while I ride this out. Now let’s get to it!

 

Ingredients
(adapted from The New York Times “Rhubarb Quick Bread”)

8 tablespoons (1 stick) salted butter, melted and cooled slightly, plus more for greasing the loaf pan
1 cup granulated sugar
1 tbs lemon zest (if you’re really tied to the orange zest, it can be substituted here)
1/3 cup whole-milk yogurt (this makes for SUCH a moist cake)
2 large eggs
1¾ cup all-purpose flour, plus more for coating the loaf pan
1 tsp baking powder
½ tsp baking soda
½ tsp kosher salt
1¾ cups diced rhubarb (about 4 large stalks)
1 tbs turbinado sugar, for topping

 

Steps

1. Begin by preheating your oven to 350ºF. Generously butter and flour your loaf pan. Set aside.

2. In the larger of two bowls (you don’t even need a mixer for this one!), mix together the melted butter, sugar, lemon zest, and yogurt until smooth. Whisk in the eggs one at a time until combined. In the second bowl, combine your flour, baking powder, baking soda, and salt.

3. At this point, thoroughly wash your rhubarb and cut into roughly ½-inch pieces. Add the flour mixture and 1½ cups of the diced rhubarb (saving the last ¼ cup for the top) to the butter mixture and mix until just combined.

4. Spread the batter evenly into your loaf pan and artfully top with the remaining rhubarb and a sprinkling of the turbinado sugar.

5. Bake for 50-60 minutes, or until the edges are crisp and golden, and a cake tester comes out clean. Allow to cool for 10 minutes before removing from the pan. And, technically you’re supposed to cool it completely then before slicing, but I was so impatient and it was 10pm and I cut it almost immediately. While I wouldn’t ~really~ recommend doing this because the cake tends to crumble, I have to say nothing really beats the taste of cake still warm from the oven. I’ll leave the choice up to you!

Enjoy!!

xoxoxoxoxoxoD

sweets

Strawberry (and Rhubarb) Shortcakes

OKAY so I know it’s been ages and I’m terribly sorry. Time once again got away from me and I found myself making some of the same things over again without the motivation to write about them, but we are BACK. I hope everyone’s extended weekends were relaxing and full of guacamole, because mine sure was! I don’t know about you guys, but I love a weekend where I don’t have a single plan lined up. Maybe that’s the grandma in me, but I love waking up on a Saturday and having a leisurely breakfast and taking a stroll around some gardens without worrying about what’s coming next, you know? With the weather being pretty disappointing all weekend, I actually found myself being able to sleep late, spend some time with my sisters, and do some low-maintenance cooking, I truly wish all weekends were like this.

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Now anyone who knows me knows that I have been obsessing over rhubarb for weeks now, but I’ve been drawing a blank on what to use it for (I’ll gladly take suggestions below, btw). I made a pie, which came out pretty good, but then after that I felt lost as to what should come next. Enter this recipe. I’ve always associated Memorial Day with strawberry shortcake, so when the time came to make dessert for our barbecue it was the first thing that popped into my head. But, since I can never leave anything alone I HAD to change it up, so I reduced down some of my rhubarb and strawberries into a thick, sweet and slightly tart compote and I will probably never make plain strawberry shortcake again.


I used my most trusted biscuit recipe for these shortcakes from the cookbook of the incredible Joanna Gaines because they are truly the flakiest biscuits I’ve ever made, so technically I guess these are more Strawberry Rhubarb Biscuits, but let’s all be real, biscuits and shortcakes are almost identical. Anyway, now that I’ve said biscuits five times in two sentences, let’s just get to it.


Flaky As Heck Biscuit Ingredients
(adapted recipe from 
Magnolia Table by Joanna Gaines)

4 cups self-rising flour
2 tbs baking powder
1 tsp baking soda
1 tbs white sugar
3 sticks salted butter, grated (I’m telling you, grating the butter is the KEY)
2 eggs, beaten
1½ cups Buttermilk
*1 egg + 1 tbs buttermilk + turbinado sugar for topping the biscuits

Flaky As Heck Biscuit Steps

1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and sugar. Add in the grated butter and mix with your hands or a pastry blender until the butter is about the size of peas and is evenly incorporated throughout the flour mixture.

2. Add the beaten eggs and mix with a wooden spoon until the egg is entirely mixed in.

3. Next, add the buttermilk and carefully mix the entire dough together with your hands until a single large ball can be formed; it should be relatively sticky. If the dough seems too dry, add more buttermilk a tablespoon at a time until the desired consistency is reached. Cover the mixing bowl with plastic wrap and chill for 30 minutes to overnight.

4. To roll out, generously flour your rolling surface (I use a silicone mat), and roll your dough into a wide rectangle about ½ inch thick. Using a large cookie cutter, cut 20-24 biscuits and lay them side-by-side on a parchment paper-lined cookie sheet, it’s okay if they’re touching!

5. Before baking, brush with the beaten egg and buttermilk, and then sprinkle with turbinado sugar.

6. Bake for 12-15 minutes or until the biscuits are golden brown and slightly crisp. Allow to cool full before cutting in half and filling.


Strawberry Rhubarb Compote

Roughly 2 cups (about 6 large stalks) Rhubarb, chopped
¾ cups white sugar
1 tsp lemon zest
2 tsp vanilla bean paste (or vanilla extract)
1 tsp cinnamon (if desired, this is optional)
2 lbs. (about 2 cups) strawberries, chopped if large, halved if small

Strawberry Rhubarb Compote Steps

1. In a large saucepan, add the chopped rhubarb, sugar, lemon zest, vanilla, and cinnamon, and mix to combine. Cook on medium heat until the rhubarb begins to soften and break down into a sauce, about 5-7 minutes.

2. Once the rhubarb is almost cooked, add in half the chopped strawberries (use the rest to garnish the shortcakes with) and cook for 5 more minutes, until the strawberries become slightly soft. Set aside to cool until serving.


Whipped Cream Ingredients

2 cups heavy cream
2 tbs white sugar
2 tsp vanilla extract

Whipped Cream Steps

1. In the bowl of your stand mixer, whip together the heavy cream, sugar, and vanilla extract until thick but still scoop-able, about 1-2 minutes on medium speed.

Serving Suggestion

1. To serve, cut each biscuit in half and top with the compote, fresh strawberries, and a heaping spoonful of whipped cream. Repeat 2 or 7 times. YUM.


xoxoxoxoxoxD

 

 

 

sweets

Creme Brûlée with Rhubarb Coulis

Hello! Let me start of this post by wishing all the moms a very happy belated Mother’s Day, I hope your days were full of flowers and good food! It was a gloomy day here, I’m talking chilly and on/off rainy all afternoon, so it was a perfect day to stay in and take on some big cooking endeavors. My mom does so much for me and my family that the least I could do was make a fancy dinner, right? That’s how I best express my love, in slow-cooked french stew and desserts. Our menu was Beef Bourguignon, a recipe that can be found here, and these gorgeous creme brûlées. For those of you know have been keeping tabs (I know everyone is SO interested), I finally got some butane for my kitchen torch and this was the first recipe on my list.


Now I have ALSO been awaiting the arrival of rhubarb at the local farm for ages, and yesterday morning I showed up prepared to fight off anyone who tried to take more than me. As luck would have it, there was a table FULL of it and I confidently grabbed two large bunches, some for this recipe, and some for a pie later this week- I am on rhubarb lockdown here you guys!! So anyway, when brainstorming how to somehow use rhubarb and also make creme brûlée, I came across a recipe that used raspberry coulis on the bottom and custard on top, and I knew immediately that this was it. Substitute the raspberry for rhubarb, and the tartness is a perfect compliment to the richly sweet custard.

In all seriousness, I was crazy proud of how these came out, and they’re surprisingly easy to do. It’s mostly assembling the parts, and the hardest part will be using the kitchen torch. I found that some came out better than others, but it’s a learning process and you’ll soon be able to tell what amounts of sugar feel right and the height of the flames, etc. But I believe in you and this is going to go great! Let’s get to it!

*Recipe adapted from this recipe from Food Network*

Prep Time: 20 minutes
Cook Time: 55 minutes- 1 hour
Total Time: ~1 hour 30 minutes

Rhubarb Coulis Ingredients

Approximately 4 cups (about 6 stalks) rhubarb, chopped
½ cup water
2/3 cup sugar

 

Rhubarb Coulis Steps

1. In a heavy-bottom saucepan, bring the sugar and water to a boil. Add in the rhubarb and turn the heat down to medium-high.

2. Cook until the rhubarb softens and the sauce thickens, about 10 minutes.

3. Transfer to a glass bowl and allow to cool completely. While this is cooling, let’s make the custard!

 
Vanilla Bean Custard Ingredients

4 cups heavy cream
2 cups half-and-half
½ tsp kosher salt
1 tbs vanilla bean paste (or 2 vanilla beans, scraped + the pods, or 1 tbs vanilla extract)
16 egg yolks (I know, I’m sorry- make sure to save the egg whites for THESE!)
1 cup granulated sugar

Vanilla Bean Custard Steps

1. In a large saucepan, add the cream, half and half, salt, and vanilla (plus the pods if you’re using whole vanilla beans). Bring this mixture to a boil over medium heat, then remove and cover while you prepare the eggs.

2. In a large glass bowl, whisk together the egg yolks and the sugar until the mixture is pale yellow in color.

3. Slowly drizzle the hot cream into the egg mixture, whisking the whole time to make sure the eggs don’t cook! Strain the mixture through a sieve into another glass bowl.

 

Creme Brûlée Assembly

1.  Begin by preheating your oven to 300ºF, and make sure you position the rack in the center position. Place your ramekins in a large tray or roasting pan with sides.

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2. Start by filling each ramekin with 2 tablespoons of the rhubarb coulis (or enough to evenly cover the bottom). Carefully ladle the custard on top, filling almost to the top.

3. Next, create a bain-marie by filling the roasting pan around the ramekins with boiling water, but be careful not to get the custards wet! The water should reach about two-thirds of the way up on each.

4. Bake the custards for 55 minutes to 1 hour, until the custard is set but still slightly jiggly. When finished, remove from the roasting pan and allow to cool completely, at least 3 hours.

5. When the time comes to brûlée them, evenly coat the top of each custard with a scant tablespoon of white sugar- you don’t want too much sugar on top because it will burn more easily, but you do want enough to make that classic crunchy top.

6. Using a kitchen torch, brûlée the sugared top of each custard until it turns an even golden brown. Allow to cool for a minute so that the sugar can harden completely before eating. When the time comes, prepare your spoons and crack those perfect shells.

xoxoxoxoxoxoxD

 

sweets

Lemon Meringue Pie (with a broiled top because my dumb torch didn’t have butane)

Welcome friends! Once again I find myself writing posts a whole week late because my concept of time management is just ridiculous. The weekends come and go in such a flash that I never seem to get anything done. (Also, time really flies when you accidentally sleep until 11:30 on Saturdays.)

ANYWAYS, today’s recipe is the classic Lemon Meringue Pie, something that I was hesitant to make after a disastrous attempt several years ago made me too afraid to try again. But after buying a fancy new blowtorch I was excited to see how it carefully toasted the peaks to perfection. Well. Of course things didn’t go to plan. BECAUSE after finishing the whole pie and taking out my torch to begin, I discovered to my dismay that it didn’t come with the butane I needed to get going. As you can see based on the title of this recipe, I’m DEFINITELY not still bitter about it and have clearly moved on. In hindsight, it probably should’ve been obvious that it wasn’t in there, and this could all have been prevented by be opening the packaging more than 30 seconds before I was planning to use it, but I’m not perfect so I made do!

Look at those clean cut lines!!!

In the end, I used the tried and true oven broiler to get the meringue top brown and toasty and, while this isn’t my preferred method (it starts to make the lemon filling too liquid if it heats up too much), it’s how I always remember my grandma making it, so that’s got to count for something! But I digress, let’s get baking!

(recipe adapted from The Fearless Baker + my grandma’s recipe cards!)


Pie Crust Ingredients

1¼ cups All-Purpose Flour
¼ tsp kosher salt
8 tablespoons (1 stick) salted butter, very cold and cubed
3+ tablespoons ice water
1 egg white, beaten

Pie Ingredient Steps

1. Preheat the oven to 425ºF. Mix together the flour and salt in a large bowl. Cut in the butter with your hands or a pastry blender until it’s evenly distributed and roughly the size of peas.

2. In the center of the flour mixture, add the 3 tablespoons of ice water to start and begin kneading with your hands until it comes together as a dough, sparsely adding water if necessary. You know it’s done when it can be gathered into a ball but still feels slightly dry- never wet or sticky. Wrap the dough in plastic wrap and chill for at least 30 minutes.

3. When ready to blind bake, roll out the crust on a well floured surface until it’s a few inches wider than your desired pie plate on all sides, making sure to check that it isn’t sticking anywhere. Carefully transfer to your pie plate; I like to fold mine in half and then in half again, then unfold in the plate, but some people like to roll the dough around the rolling pin and transfer that way.

Okay but this is the neatest pie crust I have EVER made

4. Trim and crimp the edges as desired (I like a fluted crust myself), and prick holes in the bottom of the crust with a fork. Place a square of parchment paper larger than your crust in the middle and fill with pie weights, dried beans, or rice and bake for 15 to 20 minutes, until the crust is just golden.

It’s high time I buy myself some pie weights I think, I waste a LOT of rice doing this

5. Remove the parchment paper and weights and brush the whole crust with one beaten egg white, then return to the oven. Bake for another 12-15 minutes- watch your edges and cover if they begin to brown too fast! Remove from the oven and allow to cool completely before filling.

Lemon Curd Filling Ingredients

12 tablespoons (1½ sticks) salted butter
1 cup white sugar
1/3 cup cornstarch
1¼ cups lemon juice (fresh squeezed, about 5 to 6 lemons)
10 egg yolks (save 6 of the whites for the meringue!!)

Lemon Curd Filling Steps

1. Melt the butter in a heavy-bottomed pot over medium heat. In a separate bowl, whisk together the cornstarch and sugar, eliminating all lumps. Add this mixture to the melted butter, along with the lemon juice and the egg yolks, mixing until everything is combined.

2. Turn the heat to medium-low and mix constantly, this time with a silicone spatula so that nothing on the bottom of the pan starts to burn. The mixture will begin to thicken in 5-10 minutes, and is finished when it looks like it’s just about to start bubbling.

3. Strain this mixture through a sieve to get rid of any accidental cooked egg, and cool in the fridge with plastic wrap pressed directly to the surface to prevent a skin forming. While this chills, make the meringue.

That YELLOW! So fresh! So summery!

 


Meringue Ingredients

6 egg whites
¼ teaspoon cream of tartar
½ cup white sugar

Meringue + Pie Assembly Steps

1. Before you start, make sure the bowl of your mixer and it’s whisk attachment are grease-free. Whip the whites and cream of tartar on medium speed until soft peaks begin to form.

2. Gradually add in the sugar, allowing it to dissolve and be incorporated, then beat the mixture on high until medium-stiff peaks form.

3. Fill your cooled pie crust with the chilled lemon curd spread evenly. Generously dollop the meringue on top and spread to the edges. I like mine piled high up and swirled so that when it toasts, the peaks and swirls are highlighted golden brown.

Obviously with a torch you’ll get a more controlled, even color, but all things considered I’d say this looks pretty delicious!

4. Once you’re satisfied with the look, you can use a kitchen torch to toast the meringue, or you can place the pie on a high rack in your oven and broil on low for 2-3 minutes- do NOT take your eyes off it, it can go from barely toasted to burnt in two seconds in the oven!

Now go bask in the glow of the compliments from your friends and family because this pie deserves them! xoxoxoxox

ALSO while we’re here, it is my dearest mom’s birthday today, so while we won’t be having this pie to celebrate, this post is dedicated to you. YAY!

Some pretty epic meringue height here!
sweets

Fresh Fruit Tart

So ever since we’ve had a minimum of one nice day a week, I have convinced myself that the warm weather is here to stay, and with that comes an overpowering desire to bake with summer fruits, you know? I’ve been waiting for the rhubarb to arrive at the farm since practically last spring, but thanks to the stubborn cold weather, it won’t be for sale for around another month. A MONTH. I am devastated, as you can imagine, so to try and fill the void left in its wake, I made this tried-and-true fruit tart last weekend and I am happy to say that there was not a crumb left after dessert.

It begins with a buttery tart shell with just a hint of sweetness, topped with vanilla pastry cream that is literally so good that I ate the leftovers out of the bowl with a spoon, and an artfully disheveled pile of fresh fruit on top. The best part about this is that you can really use whatever fruits you feel like based on what’s in season- blueberries and blackberries alone would make a gorgeous and dramatic looking tart, pitted cherries or mango or some stewed rhubarb- it’s totally up to you what fruits should be featured. For this one, I settled on what I could find at the store because it’s technically not berry season, so I was going to take what I could get, but I would love to hear your flavor ideas as well!

I’m posting this on a Saturday because this week just got away from me, but hopefully this will give you an excuse to try your hand at this tart right away. As for me, I will be looking for any excuse to use a blowtorch so I think I’m seeing a meringue pie in my future. Happy Saturday!

Tart Shell Ingredients
from 
The Fearless Baker, by Erin McDowell

2 cups All Purpose Flour
3 tablespoons granulated sugar
½ teaspoon kosher salt
10 tablespoons salted butter, very cold and cut into cubes
¼ cup ice water

Pastry Cream Ingredients
from 
The Fearless Baker, by Erin McDowell

3 cups whole milk
¼ teaspoon kosher salt
¾ cup granulated sugar (divided into ¼ cup for milk mixture and ½ cup for egg yolk mixture)
2 teaspoons vanilla bean paste (or vanilla extract), or ½ vanilla bean (seeds and pod)
5 large egg yolks, at room temperature
1/3 cup cornstarch
3 tablespoons butter, at room temperature

Plus assorted fruit and berries, to top

Steps

1. Using a food processor, pulse together the flour, sugar, and salt until combined. Add the butter and pulse until the mixture is coarse and the butter is in small, pea-sized pieces. If you don’t have a food processor, mix together the flour, sugar, and salt, and then cut in the butter with a pastry blender or mix with your hands until the butter is incorporated in the same way.

2. Move the mixer from the food processor to a large bowl and make a well in the center. Pour the ice water into the middle and knead with your hands until the dough comes together and looks smooth. At this point, it should not be overly sticky or too wet. Wrap this dough in plastic wrap and chill for at least 30 minutes.

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All ready to roll!

While the dough is chilling, start your pastry cream here.

3. Combine milk, salt, and ¼ cup of the sugar in a heavy-bottomed saucepan. Add the vanilla (extract or paste), or add the seeds and the pod of the vanilla bean to the mixture. Heat to a simmer over medium heat- do not let it boil!

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Confession: I forgot to capture the pastry cream I was making this time, but this is what the beginnings will look like!

4. Meanwhile, in a glass bowl, whisk together the remaining ½ cup of sugar and the cornstarch so that they are evenly mixed without lumps. Whisk the egg yolks into this bowl until all is incorporated.

5. When the milk is simmering, remove the vanilla bean there is one and turn the heat to medium-low. Slowly, and whisking constantly to prevent scrambled eggs, add a little of the hot milk mixture to the egg mixture to temper. Then, pour the bowl of egg mixture back into the pot with the rest of the milk and return the pot to the stove, stirring constantly with a silicone spatula until the mixture is thick and just about to bubble, about 5 minutes.

6. Remove from the heat, and stir in the butter until incorporated. Chill in the fridge until cold and set, pressing plastic wrap directly to the surface to prevent a skin forming.

Back to the tart dough!

7. Let your dough rest at room temperature for 5 to 10 minutes so that it rolls out easily. Preheat the oven to 400ºF. On a lightly floured surface, roll your dough into one large circle, about 2 inches wider than your desired pan on all sides. Make sure to check periodically to make sure that the dough isn’t sticking to your work surface, and re-flour as necessary.

8. Very carefully roll the finished dough over the rolling pin, and then drape into your tart pan, pressing it into place and allowing the extra dough to hang over the side. If you’re using a metal fluted pan (like I am), you can roll your rolling pin over the top of the pan, and the excess dough will be cut off, leaving you with a perfectly neat tart.

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Look at those perfect edges!

9. To blind bake this crust (bake without a filling in it), cut a square of parchment paper slightly larger than the pan size and place it in the pan on top of the crust. Fill this with dried beans, rice, or pie weights and bake like this for 12 to 15 minutes, until the crust starts to turn golden.

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Ready for blind baking!

10. Remove the parchment paper and weights from the shell and return the tart to the oven, baking for another 10 minutes until it’s evenly golden brown. Remove from the oven and immediately brush with 1 egg white- the heat of the shell will cook the egg white and seal the tart to prevent a dreaded soggy crust. Let it cool completely before removing from the pan.

11. When the shell has completely cooled, fill with the chilled pastry cream, and top with your desired choice of berries and other fruits. Now, eat the whole thing in one sitting and never look back.

xoxoxoxoxoxD

 

sweets

Passionfruit Macarons

So something BIG happened this week, and that big thing was that someone was brave enough to pay me to bake for them! A few weeks ago after a tough work week, I brought in a batch of these passionfruit macarons as a morale booster, and my sweet sweet coworker then asked me to make some this weekend for a party she’s having. So the pressure was on because macarons are notoriously temperamental, but the gods of french baking were smiling down on me because these cookies went off largely without a hitch.

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Still some cracks, but it’s okay to be perfectly imperfect because the taste is remarkable!

Something that I’ve been noticing when I make macarons sometimes is their tendency to crack on the tops, and for so long I couldn’t figure out why. After some research and many MANY trials, it seems that the batter cracks for a few reasons, like a batter with too much liquid, a batter that’s under-mixed, or an environment that’s too humid. But never fear, there are solutions for all of these problems! To keep a batter from getting too wet, switch to gel food colorings instead of liquid. Not only will you get a more vibrant color, but you’ll be using way less food coloring while you’re at it. Next, when mixing your final batter (after the flour mixture is added to the whipped eggs), you’d be surprised how much mixing you actually have to do. I always used to be afraid of mixing too much and deflating the egg whites, BUT it turns out you have to mix the batter until it’s thin enough that when you lift up your spatula, the batter flows off in a v-shape like lava. Lastly, the humidity is a little tricky. If you desperately need to make these on a humid day, keep all the windows closed and crank the air conditioner way up to keep it cool and dry. If this isn’t possible, you may just have to postpone your macaron adventures until a less-humid day. Who knew cookies could be so high maintenance?

It’s important to remember that no matter what happens, these cookies will taste SO good that no one who eats one will even notice if there are some cracks. The passionfruit is tart and summery and a perfect compliment to the delicate sweetness of the almond cookie base and the rich buttercream. Feel free to make your own passionfruit curd if you’re feeling particularly adventurous, but since the cookies are labor intensive on their own, I figured I’d give myself a break and use store bought passionfruit curd (which, btw, I could eat with a spoon out of the jar). Anywho, let’s get started, happy baking!

Makes: About 50 2-inch complete macarons (depending on how big you pipe them)
Prep Time: 45 minutes – 1 hour
Bake Time: 15 minutes
Total Time: 1.5 hours

Macaron Ingredients: (adapted from Ladurée Sucré: The Recipes)

2¾ cups + 1 tbs almond flour (ground almonds)
2 cups + 1 tbs confectioners sugar
6 egg whites + ½ an additional egg white, separated and lightly whipped until foamy
1 cup + 1 tbs granulated sugar
Yellow gel food coloring

Macaron Steps:

1. Begin by prepping your baking sheets by lining them with parchment paper or a Silpat baking mat. Do NOT grease your pans for this type of cookie.

2. In a large bowl, sift together the ground almonds and confectioners sugar to remove all lumps. Set aside.

3. In the (CLEAN, GREASE-FREE) bowl of your mixer, whip the 6 egg whites on medium speed until foamy. Add in a third of the granulated sugar and beat until it has dissolved. Add in another third, beat until dissolved, and then add the last third. Add the food coloring at this point to achieve the desired yellow color. I went for a lighter one this time, but it’s totally up to you! Whip this mixture until the egg whites are pure white and can stand up on their own when the beater is removed, it should be about 5-7 minutes total.

4. Fold the almond flour mixture into the egg white mixture, continuously mixing until all the flour is incorporated and, when the spatula is lifted out of the batter, the batter flows like lava in a v-shape back into the bowl. If your batter seems too thick, slowly add a little of the extra ½ egg white, a little at a time, mixing until the right consistency is reached.

5. Pour this mixture into a piping bag fitted with a wide circle tip (or just cut the tip of the piping bag into a 1 inch wide circle or so). Pipe the macarons about 2 inches in diameter, leaving about an inch of space in between each one- they don’t spread very much but you wouldn’t want any to bake together. If you get a little “Hershey Kiss” looking swirl on top, dip your finger in a cup of water and gently smooth it down. Tap your baking sheets on the counter to release any trapped air bubbles.

6. Preheat your oven to 300ºF now. Let the macarons sit on the baking sheets for 10-30 minutes until a sort of skin forms on the tops of the cookies- when you touch the tops, they should feel smooth and no cookie batter should come off on your hands.

7. Bake the macarons for 15 minutes and allow them to cool completely on the baking sheets before removing. If you pull them off when they’re still warm, they are more likely to break or fall apart. When they’re cool, gently peel them from the parchment paper and match up your pairs so that they’re ready for filling.
Passionfruit Buttercream (and Filling) Ingredients:

3 cups confectioners sugar
½ cup salted butter, at room temperature
1 tsp vanilla extract
3-4 tbs whole milk
¼ cup passionfruit curd, plus about ¼ cup more for filling

Passionfruit Buttercream (and Filling) Steps:

1. In the bowl of your mixer, cream together the butter, vanilla, and confectioners sugar. Slowly add the milk, tablespoon by tablespoon, until you reach the desired smooth consistency.

2. Add in the passionfruit curd and whip the frosting until it’s light and spreadable.

3. On one cookie from each pair of macarons, pipe a wide circle of buttercream along the edge. Fill another small piping bag or ziplock bag with passionfruit curd, and pipe a small dot in the center of the buttercream for a little surprise bite! Place the second macaron on top and voila!

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The passionfruit curd is the perfect surprise in the middle!

These cookies are best enjoyed after a night in the fridge so that the flavors can fully develop, but if you simply can’t wait, they’ll be delicious immediately as well. Enjoy!!!

xoxoxoxoD

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