Archive for the 'tart' Category

13
Dec
09

Yo Ho, Yo Ho a Pirate’s Tart for me!

Captain Morgan's Apple Tart

It’s been a couple of weeks since my last post.  I’ve been missing writing about what’s been cooking in my kitchen.  A lot of tasty concoctions of course, but this one really made the cut.  I had a few Fuji apples in my fruit bowl and I needed to use them.  I whipped up a flaky crust and while it was chilling I peeled, cored and thinly sliced the Fujis and tossed it with a few key ingredients.  Slammed it into a hot oven and the house filled with the amazing aroma of warm, baked apple.  Yum. 

CAPTAIN MORGAN’S APPLE TART 

  

PREPARE THE FLAKY CRUST FIRST 

  

4 -5 FUJI APPLES, PEELED, CORED AND SLICED THIN 

1 CUP SUGAR 

¼ CUP FLOUR 

1 TEASPOON GROUND CINNAMON 

1 TEASPOON GROUND CARDAMOM 

½ TEASPOON GROUND NUTMEG 

3 TABLESPOON CAPTAIN MORGAN’S SPICED RUM 

4 – 6 TABLESPOONS BUTTER, CUT IN SMALL CUBES 

Combine all ingredients, EXCEPT THE BUTTER CUBES,  in a large bowl. 

  

FLAKY CRUST 

  

1 ¼ CUPS FLOUR 

1/8 TEASPOON BAKING POWDER 

¼ TEASPOON SALT 

8 TABLESPOONS UNSALTED BUTTER (1 STICK) 

2 – 3 TABLESPOONS ICE WATER 

  

9” tart pan, lightly sprayed with non stick spray 

Place flour, baking powder and salt in bowl of a food processor.  Pulse to mix.  Cut butter into small cubes and toss into food processor.  Pulse until fine crumbs form.  Add ice water 1 tablespoon at a time.  Be careful not to add too much water.  You will end up with tough crust if you add too much water.  Mix until the dough sticks together when you press it between your thumb and fingers.  Dump dough into large mixing bowl and gather to form a ball.  Flatten the dough ball into a disk, wrap with plastic, and refrigerate for an hour.  Once dough is chilled, remove plastic and roll out on a lightly floured flat surface, about 1/8 inch thick.  

Place the rolled out dough in a tart pan, overlapping the sides and pour in the apple mixture

 

  

  

Generously sprinkle turbinado sugar over the top of the apple mixture and dot with butter

Wrap the overhanging dough up on top of the apple mixture

Brush the top crust with half n half or heavy cream and sprinkle with more turbinado sugar

Bake in a 350 degree oven for about 45 - 55 minutes, until the apples are bubbling and the crust is a beautiful brown

That’s it.  Pretty straight forward and simple.  If you are one of those people who have a fear of making pie crust from scratch, you could use the pre-made kind.  Just don’t let your shipmates know cuz’ they just might make you walk the plank while they eat the tart.  

  

 

06
Oct
09

Fresh Fig Tart and an ode to Marie

Insanely delicious Fresh Fig Tart with Crystallized Ginger

Insanely delicious Fresh Fig Tart with Crystallized Ginger

I have a confession.  I get crushes on cook book authors.  My daughter used to call them “my new friends”.  She was right.  I think of these wonderful people as my friends.  They give me advice and impart knowledge about food and it’s preparation at any hour of the day or night.  They are always there for me.  They encourage me to try new things and inspire me to create my own concoctions.  And they actually live the life I aspire to live.  And, to tell the truth, my life is turning into the life that others envy. 

Marie Simmons is my new BFF.  Oh, she doesn’t know it,  but she wrote a cookbook that I can’t stop thumbing through.  Fig Heaven is fantastic!  We moved into our house in March of this year and I’ve posted about all of the fabulous fruit trees we have.  The front yard boasts a bountiful fig tree.

Ripe for the picking

Ripe for the picking

I actually met my current “crush” Marie Simmons.  It was years ago, when I was beginning to get Naked Baker off the ground.  Another cook book author crush, Patricia Greenberg, was doing a soy demonstration in the home of a chef in the hills of Berkley, California.  She invited me to attend (well, sort of, we did have to pay for the event, but if was sooooooo worth it).  There were about 15 people in attendance and we all sat in this tiny dining room facing the open kitchen.  Patricia did her demonstration of soy genius making a complete meal including appetizer and dessert.  Afterwards, we all sat down to a wonderful meal, complete with wine.  The woman seated to my left and I started a conversation as people do when they are sharing a meal.  We introduced ourselves and talked a bit about what we do, what our interests are, why we were attending this event and so on.  Her name stuck in my head: Marie Simmons.

I did not know who Marie Simmons was.  I know she told me she had written cook books and articles for food magazines.  I wanted to be her friend, but at the time I was too shy and did not feel confident in myself to persue any type of communication with this woman.   She was really nice and actually interested in my little business.  She said all of the usual nice things, very encouraging and wished me success in my endeavours.

The very next day I saw that name, Marie Simmons, in a Bon Appetit magazine.  I started to see her name in a lot of those magazines.  Wow!  I sat next to a food celebrity and talked to her and she was a normal person.  I think it is good that I did not know how important this Marie Simmons actually was.  She was just a nice pleasant woman who I had the opportunity to share a meal with.

Katie, my wonderful spouse, claims to be anti-fig.  In fact, I’ve met a number of not-so-much fig fans.  Marie, your recipe for Fresh Fig tart made a believer out of Katie!  She loved this.  I loved this so much I made her take it to work so I would not be tempted to nibble on it all day today.  The crust is amazing, like a butter cookie.  I look forward to trying some of the savory recipes before all of the figs are gone.  So, here’s to you, Marie, and your wonderful fig cookbook.  And, hopefully you won’t mind, but I am posting this recipe for my readers to enjoy.

Fresh Fig Tart

With Crystallized Ginger

From Fig Heaven by Marie Simmons 

1 ½ cups plus 2 tbsp all purpose flour

6 tbsp granulated sugar

¼ tsp salt

10 tbsp (1 stick plus 2 tbsp) cold unsalted butter, cut into ½ inch pieces

1 egg yolk

1 tsp pure vanilla extract

2 pounds (approximately) firm, ripe figs, any variety, stems trimmed

2 tbsp finely chopped crystallized ginger

Confectioners’ sugar 

1.  Preheat oven to 400°.  Lightly butter the bottom and sides of a 9 inch loose-bottomed tart pan.

 2.  Combine ½ cups flour, 2 tablespoons of the sugar in the bowl of  a food processor.  With the processor motor running, gradually add the butter through the feed tube.  Process until crumbly.

3.  Stir the egg yolk and the vanilla together in a small bowl.  With the motor running, gradually add the egg mixture through the feed tube.  Pulse the mixture until it begins to pull together.  (If the dough seems dry, sprinkle it with ice water, 1 tablespoon at a time (I used about ½ tablespoon when I made it).   The dough should be crumbly, but not dry.

4.  Turn the dough out directly into the prepared tart pan.  Gently press it on the bottom and up the sides of the pan in a relatively even layer; the dough will have a rough surface.  ( The dough can be made ahead and refrigerated, covered, until ready to bake.) 

5.  Reserve 8 to 10 of the figs for the topping.  Cut the remaining figs into ½ inch pieces.  Stir the remaining 4 tablespoons sugar, the remaining 2 tablespoons flour, and the crystallized ginger in a large bowl until blended.  Add the cut up figs and toss gently to coat them with the sugar mixture.  Spoon the filling evenly into the prepared crust; top with any sugar left in the bottom of the bowl.

6.  Bake the tart for 20 minutes.  Then reduce the oven temperature to 350° and bake until the edges of the crust are golden brown and the figs are hot and bubbly, 25 to 30 minutes.  (It took about 40 more minutes in my oven, but do check often after 25 minutes).  Remove from the oven

7.  Trim about ½ inch from the tops and bottoms of the reserved figs.  Cut each fig crosswise into three or four ¼ inch thick rounds.  Carefully place the sliced figs close together on the surface of the tart, pressing them down gently into the hot fig mixture.  Let the tart cool on a wire rack.

8.  Before serving, remove the rim from the pan.  Slide the tart, still on the base of the pan, onto a serving plate.  Sprinkle with confectioners’ sugar.  Cut into wedges, and serve with a spoonful of whipped cream or a scoop of softened vanilla ice cream if desired.  (We served  it plain because we have been pigging out on home made ice cream all week and it’s time for a break from the butter fat!!!)

 

 




Foodbuzz

Foodbuzz
Quantcast

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 101 other followers