Apple Walnut Tart with Maple Custard

For the Walnut Crust:

2½ cups walnut pieces

4 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

1 egg white

¼ teaspoon kosher salt

For the Custard:

1½ cups milk (I used 1%)

6 egg yolks

½ cup pure maple syrup

¼ cup cornstarch

½ teaspoon kosher salt

1 teaspoon vanilla extract

Additionally:

2 red apples, quartered, cored, and thinly sliced (keep in lemon water until ready to use)

juice of a lemon

Instructions

For the Walnut Crust:

Preheat the oven to 400 degrees F.

In a food processor or chopper, pulse the walnuts until the are finely chopped, and the pieces are about the size of breadcrumbs.

Place the chopped nuts in a large bowl and add the remaining ingredients, tossing together with a fork.

Press the mixture evenly over the bottom and up the sides of a 9-inch tart pan with a removable bottom.

Bake for 15 minutes.

For the Custard:

Pour the milk into a small pot and place over medium heat until small bubbles form around the edges.

In a medium mixing bowl, whisk the egg yolks with the maple syrup, cornstarch, and salt.

Slowly pour the hot milk over the egg mixture, while whisking, to warm the eggs.

Place the mixture back into the pot and place over low heat. Cook, stirring constantly, until the mixture comes to a bubble and becomes very thick.

Stir in the vanilla and transfer to a heat safe container. Lay plastic wrap over the surface. Chill for 2 hours.

Assemble the Tart:

Spread the maple custard in the walnut tart shell.

Warm the apple slices in the lemon water in the microwave until pliable, about 2-3 minutes

Lay 6 apple slices end to end, then roll from one end to the other creating a rose. Stand up in custard. Continue making roses and place evenly over the custard. Chill until ready to serve.

Recipe adapted from Hip Foodie Mom

Goat Cheese, Squash, Swiss Chard & Pancetta Tart

The photo was taken before the tart when into the oven.  I was serving this at a luncheon and
unfortunately, I totally forgot to take an after photo. Both the crust and the tart will be browned after total baking time.


Ingredients

1 refrigerated pie dough
2 T freshly grated Parmigiano-Reggiano cheese
freshly ground pepper
8 ounces soft garlic & herb goat cheese, crumbled
1/2 c heavy cream
2 tsp thyme leaves, chopped
3 eggs
1 bunch of swiss chard, rinsed well and dried with a dish towel
2 T unsalted butter
1/2 lb. pancetta, sauteed until crisp & drained on a paper towel
2 zucchini (ends trimmed, sliced lengthwise with a vegetable peeler)
2 summer squash (ends trimmed, sliced lengthwise with a vegetable peeler)
1/2 cup cherry tomatoes, halved
salt and freshly ground black pepper to taste
3 T extra virgin olive oil

Preheat oven to 350*F
Roll the dough out slightly to fit the tart pan. Place the pie dough inside the pan and press to fit along the sides. Cut off excess dough if necessary. Place in refrigerator for at least 15 minutes. Prick the dough all over with a ford.  Top with parchment paper or heavy duty foil and fill with raw beans or pie weights.  Blind bake for 10 minutes. Remove from oven, sprinkle with cheese and return to over for 5 more minutes.  Cool on rack.

Remove the leaves from the stems of the swiss chard.  Melt butter in saute pan and saute stems until tender, approximately 6 minutes. Add the leaves and saute until wilted. Remove from heat and set aside.

In the bowl of a food processor add the goat cheese, salt & pepper, and heavy cream. Process until blended.  Add the sauteed swiss chard and pulse until it's finely chopped. Stir in cooked pancetta.

Pour goat cheese mixture into cooled crust. Roll up zucchini & squash sliced into rosette shapes and place around the goat cheese. Fill in spaces with halved tomatoes.  Brush with olive oil and sprinkle with salt & pepper. Bake for 25 - 30 minutes or until knife in center comes out clean.

Recipe adapted from The Chew.

Indescribably delicious!

Frutti di Bosco Tart

Ingredients

Crust (makes 2 dough balls):

3 cups all-purpose flour
1 1/4 cups (2 1/2 sticks) unsalted butter, cold
3/4 cup powdered sugar
1/4 cup ice water
2 eggs
1/2 teaspoon salt
1/4 teaspoon lemon zest,  OR

QUICK CRUST: 1 Sheet of Puff Pastry, thawed

Pastry Cream:

1 can coconut milk + enough whole milk to make 4 cups total
8 egg yolks
1 cup sugar
2/3-3/4 cup flour
1/2 vanilla bean, seeds scraped

Fruit Topping:

1 cup blueberries
1 cup raspberries
1 cup blackberries
powdered sugar, for dusting

Directions

1. To make the pastry cream, in a small saucepan, heat the milk and scraped out vanilla bean over medium-high heat, until just scalded. (Temperature reached should be just below the boiling point.)
2. Combine eggs yolks and sugar in a small bowl and beat together. Slowly stir in the flour, then add 1/4 hot milk mixture in order to temper eggs and raise their temperature without curdling or scrambling them.
3. Pour egg mixture into remaining hot milk and return to heat, stirring constantly.
4. Bring mixture just to a boil, then remove from heat, cover with plastic wrap.
   Note: make sure to place plastic wrap directly on the surface to avoid a film from forming.
5. Refrigerate until completely chilled.
6. For the crust: pulse flour, sugar, lemon zest and salt in a food processor until combined. Then add cold butter and pulse until butter breaks down into pea-sized crumbs.  Quick crust: Roll out puff pastry until it is approx. 1/2" larger than your pan. With your fingers press it on the bottom and up sides of pan and continue with #13 below.
7. Slowly drizzle in ice water with the food processor running until dough begins to come together. Then add in 2 eggs. Mix until fully incorporated.
8. Set up 2, large pieces of plastic wrap and turn dough out. Divide in half, roll each half into a ball, then flatten each into a disc.
9. Tightly wrap each in plastic wrap and refrigerate for at least 1 hour.
10. Preheat oven to 350º F.
11. Remove 1 dough disc from fridge and roll out on a lightly floured surface to 1/4-inch thickness.
12. Carefully transfer to a lightly greased, 9-inch, tart tin/springform pan. Press the dough into the bottom and sides of the pan, then trim off excess overhang.
13. Prick the bottom all over with a fork, cover with aluminum foil and place beans (or other form of weight) on top of the foil.
14. Bake for 20 minutes, then remove foil and bake for another 15-20, or until golden.
15. Remove and let cool completely.
16. Once crust is completely cool, spoon pastry cream evenly along the inside of pie shell and top with mixed berries.
17. Garnish with a liberal dusting of powdered sugar and serve chilled or at room temperature.

Tomato, Ricotta & Basil Tart

Ingredients

1 pint Whole Milk Ricotta

2 large lemon, zested

1/2 cup Grated Parmesan

1 Egg, lightly beaten

1 teaspoon Kosher Salt

2 tablespoons Parsley, finely chopped

2 tablespoons Chives, finely chopped

1 sheet Puff Pastry

2-3 various Heirloom Tomatoes, sliced

1/2 cup Basil Leaves, torn

Flakey Sea Salt

Olive Oil

Black Pepper, freshly cracked

Parmesan cheese for garnish

Up to a day ahead of time, make the Ricotta mixture.  The flavors will continue to blend and enhance the longer it sits.

In a mixing bowl combine the Ricotta, Lemon Zest, Parmesan, Egg, Salt, Pepper, Parsley, Chives and 1 tablespoons of Olive Oil. Mix to thoroughly incorporate and refrigerate until ready to use.

Preheat your oven to 400°F. Place your Puff Pastry on a baking sheet and roll it slightly in to more of a rectangle shape. Fold the edges in and using your thumb and forefinger, create fluted edges. Blind bake for 10 minutes.  This ensures that your tart is not soggy or under baked in the center.  Cool. Next, spread the cooled pastry with the Ricotta filling. Bake until golden brown and bubbly looking on top, 20-25 minutes. 

Remove from the oven and slide on to a cutting board. Start layering your sliced Tomatoes across the top. Next add the torn Basil, a drizzle of Olive Oil, Cracked Pepper, a little more Parmesan and some flaky Salt. Slice in to 9 pieces and serve.

Adapted from The Chew.

Mangia!

Pink Applesauce Tart

The oatmeal crust combined with the flavor of the apples makes me think of Apple Crisp.  A great way to use up applesauce left over from my Pretty Pink Applesauce recipe.

Ingredients:

1/2 cup butter, softened

1/4 cup firmly packed brown sugar

1 cup All-Purpose Flour

1/3 cup quick-cooking rolled oats

1/4 cup granulated sugar

2 T unsalted butter

Pinch of salt

2 T of apple brandy or Schnapps

1 1/2 cups pink applesauce

2 medium red-skinned soft apples (like Cortland or McIntosh)

3 T red currant jelly

Preheat oven to 375*.  Combine the first 4 ingredients in a bowl and press into a 9-inch tart pan.  Line with parchment and fit a 9" cake pan inside.  Fill the empty cake pan with weights and blind bake for 12 minutes.  Remove from oven and take away the weights and empty cake pan.  Bake for 4-6 more minutes or until lightly browned.  Remove from oven and let cool completely.

Meanwhile, combine sugar, butter & salt in small saucepan and cook over medium-high heat until sugar dissolves, approx. 2-3 minutes.  Pay close attention as the mixture is thick and could tighten up if left alone or heat is too high.  Add 1 T of apple brandy and simmer 30 seconds, stirring constantly. Add the applesauce.

Spread applesauce mixture in cooled crust in tart pan.  Core the apples and cut paper thin using a very sharp knife or a mandoline.  Arrange in concentric circles overlapping slices as you go along, starting in the middle.  Completely cover the applesauce.  Bake 20 minutes.

Combine jelly and remaining 1 T of apple brandy in a small saucepan an simmer until the jelly is melted, stirring occasionally, for about 3 minutes.  Brush glaze over apples.  Let cool completely in pan on a wire rack.  Unmold and serve.

(Recipe adapted from Martha Stewart Magazine)

Roasted Cauliflower and Caramelized Onion Tart

You can make the caramelized onions and the roasted cauliflower a day ahead if you'd like.  I served this tart with a Quinoa, Cannellini Bean and Tomato Salad.  Get recipe here.

Ingredients

• 1 refrigerated pie crust or homemade tart shell 
• 1 large head cauliflower, cut into florets 
• 1 large yellow onion, cut in half and thinly sliced 
• 1 cup sour cream
• 1 cup grated Gruyère (or substitute Swiss OR fontina/Parmesan combo) 
• 2 tablespoons grated Parmesan
• 1/2 cup heavy cream
• 2 large eggs
• Olive oil
• Dijon mustard
• Pinch of ground nutmeg
• Salt
• Pepper
• Sugar

Directions

1. Preheat the oven to 425 degrees F. Toss the cauliflower with a generous amount of olive oil to coat, as well as salt and pepper to taste. Place the cauliflower on a baking sheet and roast for about 20 minutes, making sure to flip once or twice along the way. The florets should just be getting golden. Remove the florets from the oven and set aside. Lower the temperature to 350 degrees F.
2. While the florets are roasting, you’ll caramelize the onion. Cut the onion in half and thinly slice it, then add about a tablespoon of olive oil to a large pan over medium-high heat. Add the sliced onion as well as a dash of salt and pepper to the pan.
3. Cook the onion for about seven minutes, stirring occasionally, until it gets tender and translucent -- then reduce the heat to low. (Add a pinch of sugar once you reduce the heat for a little sweetness.) Then, let the onion slices cook on low until they become a deep golden or brown color – it takes about 20 minutes for them to caramelize. Stir them often enough so they don’t burn the bottom of the pan, but make sure they have enough time to sit in the oil and caramelize. Add a little water to the pan if they start to stick too much to the bottom. 
4. Once the cauliflower is cool, thinly slice the florets so they are about 1/4-inch thick. 
5. Mix together the eggs, sour cream, cream, nutmeg, and salt and pepper to taste. Then, add the Gruyere (or substitute) to the mixture.
6. Press your crust into a 9-inch tart pan, trimming any excess from the edges with a knife. If the crust didn't come refrigerated, you’ll want to refrigerate it for 30 minutes after pressing into the pan and before assembling the tart.  
7. Place the pastry shell on a rimmed baking sheet (to catch any drips) and coat the bottom of the pastry shell with Dijon mustard (the mustard layer should only be 1/8-inch thick). Then, spread the onions evenly over the bottom of the pastry shell, followed by the roasted cauliflower.
8. Pour the cheese and cream mixture over the onions and cauliflower, and then top the tart with the grated Parmesan cheese. Place the baking sheet into the oven and bake for about 40 minutes – you’ll want the top to be golden brown and the center to be set.
9. Let the tart cool for about 15 minutes before serving.
10. Enjoy!

Recipe adapted from 12 Tomatoes.com 

Lemon Curd Tart with Cornmeal Crust

If you like a rich, buttery lemon dessert, you are going to love this one.  This recipe was adapted from Martha Stewart's Marbled Lemon Tart w Sage-Cornmeal Crust.  I omitted the sage as I was making it for my Father who would not have appreciated that ingredient.  I feel compelled to share with you my experience with making this.  The instructions are easy and straight-forward; however, the problem was with the cooking time on the stove.  The instructions say to place heatproof bowl over simmering water and whisk constantly until thickened and instant read thermometer reads 160*.  The first time I made this, I removed it from the heat when it reached 160* even though it was not thickened.  It never got real thick and when you cut into it (after being in the frig overnight), it ran like eggs yolks.  Tasted wonderful, but wasn't pretty and the swirls sank as they were heavier than the lemon mixture.  This time, I cooked it until it became thick.  The temperature on the thermometer was more like 168*.  It could be my thermometer is not accurate. So my recommendation to you is to cook until it becomes thickened no matter what the instant read says.  Additionally, when in the ice water bath I continually stirred it beyond the 2 minutes as I didn't feel it had thickened much, if at all.  I probably kept it in the bath more like 5-6 minutes.  I was determined that this curd would be thick this time and it worked beautifully!

INGREDIENTS

1/4 teaspoon unflavored gelatin

1 tablespoon cold water

6 large egg yolks

1 cup sugar

1/4 teaspoon salt

1/2 cup fresh lemon juice

1/2 cup (1 stick) unsalted butter, cut into tablespoons

Sage-Cornmeal Crust

3 tablespoons creme fraiche (I used sour cream thinned with sugar)

DIRECTIONS

STEP 1

Sprinkle gelatin over cold water in a small bowl, and let stand until softened, about 5 minutes.

STEP 2

Whisk together egg yolks, sugar, and salt in a large heatproof bowl. Gradually whisk in lemon juice. Place bowl over a saucepan of simmering water, and whisk constantly until mixture has thickened and registers 160 degrees on an instant-read thermometer. Whisk in gelatin mixture. Remove from heat, and whisk in butter, a few pieces at a time, until smooth. Let cool, stirring occasionally. Prepare an ice-water bath. Place bowl of yolk mixture over bath, and stir until slightly thickened, about 2 minutes.

STEP 3

Spread curd into crust; smooth top. Dollop creme fraiche on top. Using a wooden skewer or the tip of a knife, swirl creme fraiche into curd to create a marbleized effect. Refrigerate until firm, at least 2 hours (or up to overnight).

 Looking at these photos makes me want to eat it all over again!