![]() Roasted strawberry ice cream and ginger shortcakesĬouronne aux amandes et aux noisettes. Giving thanks for daily bread: Semolina rye 2 waysĬrème fraiche pound cake à la Melissa ClarkĪfternoon tea at The Grand Hotel, Mackinac Islandīrioche feuilletée revisited - chocolate hazelnut braid In the holiday cookie kitchen - pocky and a few more! More fun with croissant dough - berry flan buns and bourbon glazed pecan spirals Use a blowtorch to caramelise the sugar and create a cracking brûlée topping for added effect. This version of the French classic tarte au citron is slightly more effort to make, but trust us, its well worth it. Not your mother's (or grandmother's) cherry pie: free form cherry puff pastry tart Theres nothing quite as refreshing as a luscious lemon tart. Strawberry lime cream stacks with berry sauce Tarte au lait au chocolat (milkshake tart) Late autumn update - the holidays are coming! ![]() Ĭhocolate semifreddo (or what to do for a holiday dessert when your oven is on the fritz)įavorite garnishes part 3: easy brittles (and Happy New Year!)įavorite garnishes part 2: candied citrus Tasty treats in Prague - Cukrárna Myšák and trdelnik and a bit about briocheĬheese, siroopwafels, windmills and canalsīergen, Bryggen, funicular, (more) pastries and (more) fjords Gelato on Ile Saint-Louis and au revoir Paris Gateau Breton aux cerises et la crème de citron vert Summer baking - peach blueberry cobbler and a bit more Hazel-chocolate spirals plus croissant squiggles Michigan peaches and some delicious teacakes Then I spread a thin layer of raspberry jam on the dough within the borders. ![]() (Side note: this is the one tart dough I use that I butter the tart ring or form - otherwise it sticks). I wanted to build up an edge that would bake up around the filling and fruit, so I cut narrow strips of additional dough and placed them around the periphery. My Breton dough was already made and in the fridge, as was a batch of raspberry currant cream that I had used the previous day for some petite fresh berry tartlettes. The plan - layers.įirst I rolled the dough out to 1/4" thickness, trimmed the edges as needed and pressed it into my lightly buttered 4"x11" rectangular tart form. Besides the flavor and delicious texture of Breton dough, on the more practical side, it calls for egg yolks which I always see as the perfect opportunity to accumulate egg whites for financier batter or meringues. I've previously written about Breton dough (one of my faves), the most recent post being in early July using a céréales version to support some fresh pastry cream and strawberries. ![]() I had fresh raspberries, blueberries and even currants from the Fulton Farmer's Market, and it was definitely time to incorporate those goodies into a delicious tart. Let cool at least 15 minutes before slicing and serving.Planning a dessert for the recent Bastille Day celebration with the local GR chapter of L'Alliance Française, my thoughts turned to tarts (of course!). Brush the rest of the egg wash all over the top and sprinkle with the demerara sugar.Ĭhill the tart for 10 minutes in the fridge.īake for 30 minutes, or until puffed and golden. Unfold and use a fork to pinch together the edges of the two rectangles to seal it. Keep the dough folded and carefully place it ontop of the other dough rectangle with the filing. Using a sharp knife, cut 3-inch (7.5cm) long slits, at 1-inch (2.5cm) intervals along the length of the fold (not all the way through to the unfolded edge). In a small bowl, whisk together the egg and milk and brush some all around the border of the dough rectangle.įold the other rectangle in half (along the long side). Spoon the berry filling in the middle, leaving a 1 ½ inch border all around. Transfer the first rectangle onto the parchement lined baking sheet. Cut it in half (down the middle) to get two rectangles, each about 6×14-inch (15.25x35.5cm). On a lightly floured working surface, unroll the puff pastry square. Lay a sheet of parchment paper on a baking sheet. Pre-heat your oven to 400F(205C) with a rack in the middle. Set aside to cool (the mix will thicken further when cooling, to reach a marmalade-like consistency). Immediately remove from the heat and genty stir into the berries. Cook for about 2 minutes, stirring continuously, until the liquid thickens to a custardy consistency. Stir the cornstarch mix into the berry juices and bring to a low simmer. Mix the cornstarch with 2 tablespoons (30ml) of water until fully dissolved. Keep the heat on (medium-low heat) with the juices in the pan. Using a slotted spoon, remove the berries from the pan (leaving the juices in the pan) and set aside in a bowl. Cook for about 10-12 minutes until the berries are soft and have released most of their juice. In a medium sauce pan over medium-low heat, combine the frozen berries with the sugar, lemon juice, lemon zest, cinnamon, nutmeg, cloves, star anise and salt.
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