Pear/Apple Almond Tart

We all have tried and true recipes.  You know, the things that you make over and over again.  You know how to do it well.

…If it ain’t broke, don’t fit it.

I know I certainly do.  Sometimes you need something you know is going to taste good.

Here are some of my tried and trues.  I’ve made each of these a handful of times, and each time they turn out well.

Peach Pie

Spicy Chocolate Cupcakes/Cake

Protein Pancakes/Waffles

Lentil Chili over Sun-dried Tomato Cornmeal Waffles

Sometimes when I make the same recipe, but change them slightly.

Take this Pear Almond Galette

I’ve made a few times, but this time…

I changed a few things:

1. I made a large Apple Almond Tart.


2. I made mini Pear Almond Tarts.

The basic differences are shape and fruit.  The taste is pretty much the same, though.  Let’s be honest though, sometimes we all need a “fancy dessert” in our arsenal.  This is mine.

Apple Almond Tart

For Crust:

350g all purpose flour
2 sticks of butter, cold and cubed
2 tbsp sugar
1 tsp salt
1/4 cup very cold water (or vodka, yep, you read correctly)

For Apple Almond Filling:
2-3 apples, peeled, carefully cored and thinly sliced (you can also use pears or peaches or pretty much any fruit)
1/2 cup sugar
6 tbsp butter, softened
2 egg
1 tsp almond extract
2 tbsp flour
1 cup almond meal (ground almonds)

Prepare the dough a day or two in advance.  Measure out flour, sugar and salt.  Combine in a large bowl.  Drop butter cubes in the flour mixture.  Using your hands break up the butter and work it into the flour until you get it to be the size of small peas.  Pour in the water, using your hand, work the dough together to form a ball.  You might need to add more water (rarely if you measured the flour correctly), but only the tiniest bit.  Wrap in plastic wrap and refrigerate.  This will help keep your crust from shrinking.

The next day, or when you’re ready to make the tart, remove the dough from the fridge.  Roll out between two pieces of parchment paper.  Not too thin.  Place in the tart pan, press into the sides and trim the edges (patch up any areas that are too thin or stretched, this will help avoid strinkage).  Poke with a fork and stick in the freezer while you make your filling.  You can do the same with mini tart pans.  This is enough dough and filling for about 8 mini tarts.

Pre-heat the oven to 375.  Using a hand mixer, beat together the sugar and butter until smooth.  Add the eggs (one at a time) and almond extract.  Beat until well combined.  Add all purpose and almond meal, beat until combined.

Pour the mixture into the tart pan, fan the thinly sliced apples on the surface and press them down lightly.  Sprinkle with extra sugar if you’d like.  Bake for about an hour and 20 mins for a large tart or until the top is golden brown all around, including the center, or about 45 mins for the mini tarts.  Check periodically as every oven is different.

Allow to cool, then sprinkle with powdered sugar.  Serve and enjoy the almond-y goodness.

Go ahead make changes, choose different fruits, but in the end, this is a tried and true.

You’re bound to like it.  If not, at least it looks fancy.  Maybe you’ll add it to your list of go-to recipes as well.

 

Lemon Blueberry Tartlets

There are 8lbs of blueberries in the fridge.  No, I’m not kidding, nor am I exaggerating.

I love blueberries, and usually I am of the firm belief that they are so delicious that they should be eaten fresh on their own.  But I’m the only person in my household who eats blueberries and as much as I like them.  I don’t think I can eat 8lbs before they spoil.

So be prepared for some blueberry-related recipes.

This first one though should really be categorized as a lemon recipe.

If you don’t love lemon flavored desserts, we can’t be friends.

Okay, not really, I still love you.  But this recipe is so intensely lemony that it takes a true lemon fanatic (aka my sister and me) to truly appreciate its majestic qualities.

Truth be told.  It’s pretty easy.  All you do is make some lemon curd, put it in a graham cracker crust and top it with fresh blueberries.  Don’t let the simple preparation fool you.  This thing is intense, amazing and perfect for summer.

Lemon Blueberry Tartlets

1 package graham crackers
6 tbsp melted butter
3 eggs
3/4 cup sugar
1/3 cup lemon juice (about the juice of 2 lemons)
4 tbsp butter, softened
zest of 2 lemons
1-2 cups blueberries

Make your crust:

Crush the graham crackers, pour melted butter over graham cracker crumbs.  Toss to combine and press into one large tart pan or about 5 mini tartlet pans.  Refrigerate.

Make Lemon Filling:

Place a stainless steel or glass bowl over a pot of boiling water.  In the bowl, combine the eggs, sugar, and lemon juice.  Stir over the double boiler until thick.  This will take about 10 minutes.  Carefully remove from heat and stir in the butter and lemon zest.  Set aside and allow to cool completely.  You can make this a day or two in advance and just keep it refrigerated.

Assemble Tartlets:

Spoon lemon filling into prepared graham cracker crusts.  Arrange blueberries over the filling.  Sprinkle with a little powdered sugar to make it look extra special.

Serve immediately or refrigerate.  Makes 5 mini tartlets or 1 large tart.

If you love lemon and blueberries as much as I do, I can almost guarantee the end result will look like this:

Lastly, do you have any blueberry recipes or ideas to recommend?