Swedish Almond Tarts

HAPPY NEW YEAR!!!! Greetings from Connecticut, I hope that you have all enjoyed last nights festivities and are now tucking into a beautiful New Years Brunch. Maybe the thought of rising from your bed right now is too much to bear, but I hope these cutie little tarts change your mind. This week’s recipe is brought to you by one of my faves, Molly Yeh, and they are without a doubt the most photogenic and versatile little tarts I have ever seen. Called Mazariners, they are of Swedish origin, and feature a richly buttery tart shell cup, filled with what I can only describe as pure heaven, aka a dense, moist almond-y cross between a cake and a chunk of marzipan. Traditionally, it’s topped with a white glaze and a cherry (which btw, would be so cute), but following Molly’s recipe, I used a cranberry juice glaze for a hint of tart and a dose of natural rosy color.

I’ve been thinking a lot about my New Year’s resolutions this year, because most years I don’t make any, and then when I do, I ignore/ forget them approximately a week later. But now that I’m an adult, and have pretty much settled into life after college, I figured it was about time I held myself accountable for these things. I won’t bore you with the details, but here’s what I’ve got so far:
Resolution #1: Get better with money. Seriously, STOP spending money I promise you don’t need that 12th sweater (me @ myself all the time).
Resolution #2: Drink more water. For some reason I can’t get this one to stick, and even after countless reusable water bottles, I find myself reaching for my iced coffee instead, but it’s ENOUGH.
Resolution #3: Cut down on waste. Ever since a particularly scarring episode of Blue Planet II I haven been trying to limit the amount of plastic that I use, but I know that I could be doing more to protect our futures and the safety of other inhabitants of this Earth.

Okay that’s maybe good for now, I’m hoping that by putting these out there, I’ll actually have to do them because now everyone knows, so bring on 2019!! Anyway, let’s get this year off on the right foot and start with 5 things to be happy about today:
ONE. When you fall asleep almost immediately after climbing into bed.
TWO. The clean plate club.
THREE. Tree branches coated in snow or frost and sparkling in the light of a streetlamp.
FOUR. Having the song end right as you pull up to your destination.
FIVE. Things you don’t have to work at to enjoy.

Okay now let’s bake!!

Makes: 12 tarts
Prep Time: 45 minutes- 1 hour
Inactive Time: 1 hour
Bake Time: 30 minutes

Butter Tart Shell Ingredients

1/3 cup granulated sugar
1¾ cups flour
½ tsp kosher salt
¾ cup (1½ sticks) cold unsalted butter, cubed
2 egg yolks (save both whites for the filling!)

Almond Filling Ingredients

1 cup almond meal (aka almond flour)
¾ cup sugar
½ tsp kosher salt
6 Tbsp unsalted butter, softened
1 tsp almond extract
1 egg
2 egg whites (left over from tart shells above)

Glaze/ Decorations

1 cup powdered sugar
1-2 Tbsp cranberry juice
1 tsp vanilla bean paste (or extract)
Assorted sprinkles, herbs, or sugared cranberries!

Steps

ONE. In the bowl of a food processor, pulse together the sugar, flour, and salt. Add the butter and pulse until totally incorporated (you’re not looking for butter pieces in this dough). Add the egg yolks and mix until the dough comes together- it will take a minute, it will look like the dough is too dry at first but I promise it won’t be. Remove the dough from the food processor and form a rough disk shape, wrap in plastic wrap, and chill for at least one hour or overnight.

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TWO. In the same bowl of the food processor- it doesn’t even need to be cleaned out!- combine the almond flour, sugar, salt, and butter until smooth. Add the almond extract, leftover egg whites, and whole egg, and continue to blend until the mixture is thick and smooth. Set aside while you form the shells.

THREE. Grease a muffin tin generously. On a floured baking mat or surface, roll your shell dough to about a ¼ inch thickness, making sure that it isn’t sticking to any surface as you go. Using a 4-inch circular cookie cutter, cut out 12 circles (dough can be re-rolled once if you run out of room for all 12 at once.

FOUR. This part takes some patience, so carefully take a pastry circle and place it in each cupcake tin, gently pressing so that it molds to the bottom and sides. I had some rips here and there, but don’t get frustrated!! Use leftover scraps and patch up any thin, ripped, or uneven places and no one will be the wiser! Repeat will all 12 circles, and place the tray in the freezer for 15 minutes.

FIVE. While the shells are setting in the freezer, preheat your oven to 350ºF. Fill the frozen shells evenly- I started with a tablespoon in each cup, and then added evenly from there. For me, it ended up being about 1½ tablespoons of filling per cup, You want it to be about ¾ of the way full, because the filling does puff up while it bakes. Bake the filled cups on the lower rack of your oven for 30 minutes, or until the filling is puffed and the tops and shells are lightly golden. Allow to cool for 10 minutes in their pan, and then gently lift each cup from the tin using an offset spatula and cool completely on a wire rack before glazing.

SIX. To make the glaze, whisk together the powdered sugar, cranberry juice, and vanilla, adding more powdered sugar or juice until the consistency is pourable but quite thick. You want it to sit mostly on top of each tart without going thin or completely dripping down the sides. While the glaze is still wet, top with your desired decorations, and enjoy!!

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HAPPY NEW YEAR!! xoxoxoxD

 

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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

 

 

Almond Paste-Cinnamon Rolls with Vanilla Custard (Butterkaka!)

I’ve said it before and I’ll say it again. Bread mystifies me. Something always goes wrong, whether it’s the rising or the rolling or the texture, it has taken me years to perfect. Today however, my friends, I have done it. It all started when I came across this recipe from the blog Call Me Cupcake, where cinnamon rolls got the ultimate upgrade with almond paste and ALSO vanilla pastry cream. As if cinnamon rolls weren’t incredible enough, they have now become the most decadent treat that goes beyond your morning pastry and coffee.

This is the perfect baking project for a Saturday morning, because keep in mind that it takes a super long time from start to finish. But I always love taking on big projects on an otherwise slow day; I get to make a cup of tea, set up some Netflix, and get into the baking zone! I realize that at this point it’s Tuesday which may feel like a bit of a bummer, but now you have something to look forward to for the weekend to come! This recipe works in steps, with rising time in between them, so it gives you some free time for making the filling and the pastry cream, plus some time to put your feet up and enjoy a cup of coffee and an episode of The Office. I don’t know about you but this sounds like my dream Saturday morning.

So, wherever you are on this Tuesday, hang in there a little longer and dream of these fancy rolls to come. Love, D.

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Makes: 10-12 rolls
Prep Time: 30 minutes
Inactive Time: 2.5 hrs
Bake Time: 30 minutes
Total Time: ~3.5 hours

Dough Ingredients

1 package (¼ oz.) dry yeast
1 cup whole milk
5 tbs salted butter, softened
1/3 cup granulated sugar
Scant ½ tsp ground cardamom
2¾ to 3 cups all purpose flour

Dough Steps

1. Add the yeast to the bowl of a stand mixer (or large glass bowl). Heat the milk in a small saucepan to approximately 98ºF (be careful not to overheat because it will kill the yeast!), and add to the stand mixer and mix to combine.

2. Add butter, sugar, cardamom, and the first 2¾ cups of flour, and mix with the dough hook attachment or with your hands. At this point you can add the rest of the flour if your dough is too sticky, I myself used the full three cups but it may vary! Knead this dough with your mixer for about 15 minutes (20 by hand), until it has become soft and elastic. Place in a lightly oiled bowl and cover with a dish towel. Let rise in a warm place, like under kitchen lights or in an off oven, for between 60 and 90 minutes, until the dough has doubled in size. Meanwhile, you can make the custard and almond fillings.

Custard Ingredients

1/3 cup + 1½ tbs heavy cream
3 tbs milk
½ vanilla bean (or 1 tsp vanilla extract)
1 large egg yolk
1½ tbs granulated sugar
1 tbs cornstarch

Custard Steps

1. Add the milk and the cream to a heavy-bottomed saucepan on medium heat. Scrape the seeds out of the half of the vanilla bean and add the seeds plus the scraped bean into the milk mixture. Whisk constantly until the mixture is steaming and hot, but not boiling.

2. In a small bowl, whisk together the egg yolk, sugar, and cornstarch until the mixture is light yellow. Add a little of the hot milk mixture to the egg mixture first, whisking constantly to temper without cooking the eggs. You can then add the rest of the milk mixture, whisking until fully combined. Remove and discard the vanilla bean at this point.

3. Return this mixture to the saucepan and turn the stove on to low heat. Stir this mixture constantly until it becomes thick, but do not let it boil!

4. Pour this mixture into a small bowl and press plastic wrap to the surface as it cools, to prevent a skin forming. Set aside. I know this looks like a small amount of custard, but I promise it will be enough, only a little goes into each bun anyway!

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Almond- Cinnamon Filling

1/3 cup almond paste
4 tbs softened butter
1 tbs cinnamon
1 tbs water (if needed)
1 tbs brown sugar
Pinch of kosher salt

Filling Steps

1. In the bowl of a stand mixer, add the almond paste, softened butter, cinnamon, brown sugar, and salt. Mix to combine. If the mixture looks dry or difficult to spread, add water here until it can be spread over rolled out dough. Set aside.

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Additional Assembly Ingredients

1 egg, beaten
Demerara or Pearl sugar, for sprinkling

Assembly Steps

1. Roll your dough out into a 10 in. x 20 in. rectangle. Spread an even, thin layer of your almond filling over the whole thing. Roll the dough tightly from one long side to the other, so that you end up with a roughly 20 inch long roll.

2. Cut this roll into 10-12 slices, and place in your desired baking dish, lined with parchment paper or generously greased with butter. Today, I used a large cast iron skillet lined with parchment paper. At this point, cover the baking dish with a kitchen towel and let the dough rise for another 45 minutes or so, until the buns have grown in size.

3. Preheat the oven to 390ºF (I realize this is a random temperature, but the recipe was adapted from celsius so this was the best match!).

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4. Poke a hole in the center of each bun using your finger or the end of a wooden spoon, and pipe a blob of custard into each one.

5. Brush the top of each roll with the beaten egg, being careful to avoid the custard, and sprinkle each with some sugar.

6. Bake the rolls on the bottom rack of the oven for 30 minutes. Be sure to check often because they brown quickly, and if they look like they’re browning too much before the cooking is done, cover the tops with aluminum foil to keep from burning.

7. Remove from the oven and let cool fully before reheating to eat. Best with a fresh cup of coffee!

xoxoxoxoxD

 

Almond Sheet Cake with Your New Favorite Frosting

If you remember from my last post, my dearest friends came to visit from Ireland this week, after 2 and a half years of keeping in contact and it was so lovely. In case you were wondering, I made THE Marcella Hazan’s Bolognese with Pappardelle (recipe here), when they came over and it was a big hit- I find that no one is ever disappointed to have pasta for dinner, you know? The main purpose of their trip, however, was to celebrate Marese’s 60th birthday, so naturally I HAD to make a birthday cake!

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This cake comes from my favorite place in the world, Food52.com, from the ever talented Posie Harwood, whose recipes are legend on the website. I try to mess around with every recipe that doesn’t come from me and add a spin to it, but this cake is so beautiful that I practically followed the recipe as is word-for-word (you can find the original recipe here). This cake has an usual twist in the frosting, but since I tried it I may never look back. It begins with the boiling of milk, salt, and flour together until thick. Yup, you read that right, FLOUR in your frosting. It might sound odd, but the cooking takes away the raw flour taste, and when it’s added to the whipped butter and sugar, it produces a light fluffy frosting with just a hint of almond that might not even make it onto the cake if you “taste test” too many times. I only iced the top of this cake so that it could keep its homemade look, but I can also envision covering this cake in decorations and piping, it’s so versatile!

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The aftermath after round 1 of cake eating!

Enjoy a slice of this cake with a cup of tea or coffee, or maybe just eat all the frosting out of the bowl, I’m not judging! Let’s bake!!

Makes: 1 9×13″ sheet cake
Prep Time: 30 minutes
Bake Time: 25-30 minutes
Total Time: 1 hour 15 minutes (depending on how much you decorate)

Cake Ingredients

2¼ cups All Purpose Flour
2 tsp baking powder
½ cup (1 stick) butter, softened to room temperature
1 1/3 cups sugar
3 eggs
½ tsp almond extract
½ vanilla extract
¾ cup milk
1/3 cup almond flour

Steps

1. Preheat the oven to 350ºF. Line your baking dish with parchment paper (or grease thoroughly and flour).

2. Whisk together the flour and baking powder in a small bowl and set aside for now.

3. In the bowl of your stand mixer (or a large bowl with a hand mixer), cream together your butter and sugar until it’s light and fluffy- and actually wait until it looks pale and whipped, it’s not enough to just wait until they’re incorporated. It should be about 5 minutes.

4. Add in your eggs, one at a time, beating until each egg incorporated before proceeding. Add the almond extract and mix to combine.

5. Measure your milk and add vanilla to it. Next, you will be adding your flour mixture and your milk mixture to the butter mixture, alternating between the two and beginning with the flour. In other words, add your flour mixture in 3 parts, and your milk in 2 parts. Take it slow, you don’t want to be wearing more flour than is in the bowl, and make sure each addition is well mixed before continuing.

6. Once your flour and milk has been added, mix in the almond flour, which adds a nice texture to the cake I thought, plus kept it super moist.

7. Pour your batter into your prepared pan, and bake for 25-30 minutes, or until the top is beautifully golden and a cake tester comes out clean. Allow to cool fully in the pan before frosting.

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Ready for frosting!

Frosting Ingredients

1 cup milk
3 tbs all purpose flour
½ tsp salt
1 cup butter, softened to room temperature
1 cup sugar
½ tsp almond extract
½ tsp vanilla extract

Steps

1. In a heavy-bottomed saucepan, whisk together the flour, milk, and salt until smooth. Bring the mixture up to medium heat, whisking constantly until it gets thick and bubbles as if it’s just about to boil. Remove from the heat and allow to cool for around 10 minutes so that it won’t melt the butter in the frosting.

2. In the bowl of your stand mixer, beat together butter, sugar, almond and vanilla extracts until very light and fluffy, about 6-7 minutes. Scoop the milk mixture into the butter mixture, 1 spoonful at a time, until the frosting is whipped and pillowy. Spread generously on your cake and feel free to eat the leftovers with a spoon.

Enjoy!! xoxoxox

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