Chocolate Pecan Tart / Bourbon-Pecan Tart with Chocolate Drizzle

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Taking the Pecan Tart a step further and what’s the best thing to use? Of course Chocolate.

Below you will find 2 versions one with just Chocolate & Maple Syrup and the second version is with Bourbon. Choose whichever you prefer ūüôā

VERSION 1

CHOCOLATE PECAN TART & MAPLE SYRUP

INGREDIENTS:

  • 375g pack shortcrust pastry (might be easier than making your own pastry)
  • a little flour, for dusting
  • 185g dark chocolate or semi-sweet chocolate if you like it sweet!
  • 50g salted butter
  • 4 eggs, beaten
  • 200ml maple syrup
  • 200g whole pecan nuts

METHOD:

  1. Heat oven to 180C/160C fan/gas 4.
  2. Roll the pastry out on a lightly floured surface and use to line a 20cm loose-bottomed tart tin. Fill the tart with baking paper and baking beans, bake for 25 mins, then remove the baking paper and beans. Continue to cook for 10 mins more until golden.
  3. Remove from the oven and cool.
  4. Melt the chocolate and butter together in a large bowl over a pan of simmering water.
  5. Whisk the eggs and maple syrup together, then stir into the chocolate with most of the nuts.
  6. Pour into the tart shell, top with the remaining nuts and bake for 30-40 mins until set.
  7. Cool and serve with vanilla ice cream or double cream.

VERSION 2

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BOURBON-PECAN TART WITH CHOCOLATE DRIZZLE

INGREDIENTS:

  • 1 cup packed light brown sugar
  • 3/4 cup dark corn syrup
  • 3 tablespoons all-purpose flour
  • 2 tablespoons bourbon
  • 2 tablespoons molasses
  • 1 tablespoon butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 large egg white
  • 2/3 cup pecan halves
  • 1/2 (425g) package refrigerated shortcrust pastry
  • Cooking spray
  • 1/2 ounce/15g bittersweet chocolate, chopped (or more)

METHOD:

  1. Preheat oven to 180¬įC.
  2. Combine first 10 ingredients, stirring well with a whisk. Stir in pecans.
  3. Roll dough into a 13-inch circle; fit into a 20-22cm removable-bottom tart pan coated with cooking spray. Trim excess crust using a sharp knife. Spoon sugar mixture into prepared crust.
  4. Bake at 180¬į for 45 minutes or until center is set.
  5. Cool completely on a wire rack.
  6. Place chocolate in a microwave-safe bowl; microwave at HIGH 1 minute or melt over bain-marie. Stir until smooth.
  7. Drizzle chocolate over tart.

No-bake peach and almond tartlets

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INGREDIENTS:

  • 1 1/2 cups¬†graham cracker crumbs
  • 1/3 cup¬†unsalted butter, melted
  • 1 cup¬†mascarpone cheese
  • 3/4 cup¬†35% cream
  • 3 tbsp¬†honey
  • 2 tbsp¬†orange-blossom water
  • 1 tsp¬†vanilla
  • 2¬†large ripe, firm peaches, peeled and diced
  • 1 tbsp¬†granulated sugar
  • 1/4 cup¬†slivered almonds, toasted

METHOD:

  1. Stir crumbs with butter in a medium bowl, until mixture is moist. Line 8 cups in a muffin tin with cupcake liners. Scoop a scant 3 tbsp crumb mixture into each cup. Firmly press from centre of liner to edges and up the sides until crust is even with rim. Refrigerate until firm.
  2. Beat mascarpone with cream, honey, orange-blossom water and vanilla in a large bowl with an electric mixer on medium-high until fluffy, about 2 min. Remove muffin tin from refrigerator and fill prepared crusts with mascarpone mixture up to the rim. Smooth tops. Refrigerate for about 1 hour.
  3. Stir peaches with sugar in a small bowl. Let sit until peaches soften, about 15 to 20 min. Drain liquid and stir in almonds.
  4. Unmold tartlets onto individual dessert plates. Scoop mixture over each tartlet.

Hazelnut Plum Tarts

INGREDIENTS:

makes six 4-inch tarts

  • 255 g (2 cups + 2 Tbspn) AP flour
  • 80 g (1/2 cup) hazelnuts
  • 1/2 tspn Turkish coffee
  • 1/4 tspn ground cardamom
  • 1 tspn baking powder
  • 1/4 tspn sea salt
  • 2 sticks (1 lb) butter, at room temperature
  • 2 egg yolks
  • 150 g (3/4 cup) sugar
  • zest of 1 orange
  • 1/2 tspn hazelnut extract
  • 1/2 tspn vanilla extract
  • 1 Tbspn orange juice
  • 4 – 6 small plums
  • turbinado sugar

METHOD:

  1. Preheat oven to 180¬į C. Lightly grease the inside of six 4-inch tart molds. Set aside.
  2. In a food processor, combine the flour, hazelnuts, Turkish coffee grounds, ground cardamom, baking powder, and salt. Process until the hazelnut is finely ground.
  3. In the bowl of a stand mixer with the paddle attachment, cream the butter for 2 to 3 minutes, until light and fluffy.
  4. Meanwhile, rub the orange zest into the sugar with your fingertips. Slowly add the sugar into the butter, creaming thoroughly until well-incorporated and aerated. 5. Add the egg yolks one at a time, beating well after each addition. Then add the hazelnut and vanilla extracts and the orange juice. Beat well.
  5. Add the flour mixture to the butter mixture in two stages, beating until combined and until a smooth dough forms.
  6. Divide and press the dough into the prepared tart pans. Slice the plums and arrange the slices on top of the dough, pressing down lightly. Sprinkle with a healthy amount of turbinado sugar.
  7. Bake the tarts for 25 to 30 minutes, until the edges are golden brown. Remove from the oven and let cool on a wire rack for at least 20 minutes before unmolding from the tart tins.

White Peach and Olallieberry Walnut Galettes

INGREDIENTS:
makes six individually-sized galettes, ~5 inches in diameter

for pastry:

  • 2 cups AP flour
  • 1 tspn sugar
  • 1/4 tspn salt
  • 12 Tbspn butter
  • 4 Tbspn cold water

METHOD:

  1. In a food processor or using a pastry cutter, mix the flour, sugar, and salt to combine.
  2. Cut in the butter to the flour mixture until it is the size of peas.
  3. Gradually add the cold water and pulse just until a dough begins to form.
  4. Remove the dough from the food processor and form into a ball. Wrap with plastic wrap or parchment paper and chill for at least 30 minutes.

for filling and baking:

  • 1/2 cup walnuts
  • 2 Tbspn flour
  • 2 Tbspn + 1 tspn sugar
  • 1 lb. firm and ripe white peaches, thinly sliced (~4 medium white peaches)
  • 2 heaping Tbspn light brown sugar
  • 1 Tbspn + 1 tspn cornstarch
  • 6 oz. olallieberries
  • heavy cream, for brushing on galettes
  • turbinado sugar
  • apricot jam

METHOD:

  1. Place a baking stone in the lower third of the oven. Preheat oven to 205 degrees C.
  2. In a food processor, grind together the walnuts, flour, and 2 Tbspn of sugar. Set aside.
  3. In a bowl, combine the peaches, brown sugar, and 1 Tbspn of cornstarch. Toss to coat the peaches and set aside for at least ten minutes. Set aside.
  4. In another small bowl, combine the olalliberries, remaining 1 tspn sugar, and remaining 1 tspn cornstarch. Set aside.
  5. Roll out the pastry into 6 six-inch circles. Pat down about 2 Tbspn of the ground walnut mixture in the center of each pastry circle, leaving about 2 inches of a border.
  6. Drain the fruit thoroughly. Arrange the sliced peaches on top of the ground walnut mixture in the pastry crusts and then top with berries.
  7. Fold the sides of the galettes over the fruit by rotating and pinching the dough.
  8. Brush the exposed dough on top with heavy cream and sprinkle the entire galette generously with turbinado sugar.
  9. Bake for 30-40 minutes until the pastry is golden brown and the fruit is bubbling. Remove from baking stone and oven and place the galette on a wire cooling rack.
  10. Warm the apricot jam and brush a thin layer over the fruit and top of galettes. Let the galettes cool a bit before serving, though they are best enjoyed warm with a scoop of maple nut ice cream on top. Galettes can be re-warmed in a 190 degree oven for 5 minutes.

Tip: When using fresh fruit, it’s important that your peaches are ripe but firm–soft peaches will release too much liquid. Also make sure to drain the fruit as directed in the recipe to avoid soggy galettes.

INGREDIENTS:
makes ~1 quart

for ice cream:

  • 1 1/2 cups heavy or manufacturing cream
  • 5 egg yolks
  • 1 1/2 cups whole milk
  • 2 Tbspn sugar
  • 3/4 cup maple syrup (the darker the better)
  • 1/8 tspn salt
  • 1/4 tspn vanilla extract

METHOD:

  1. Place cream in a bowl with a fine mesh sieve on top. Set aside.
  2. In a separate bowl, whisk together egg yolks until light. Set aside.
  3. In a saucepan over medium heat, combine the milk and sugar. Bring to a bare simmer.
  4. Whisking constantly, pour a small but steady stream of the heated milk into the egg yolks to temper. Do this slowly, while whisking quickly. Once the milk and egg yolks are combined, return to the saucepan and to the stove.
  5. Heat the egg yolk and milk mixture while stirring constantly, making sure to scrape the bottom of the pan so that nothing burns or sticks. Slowly bring the mixture to a boil and cook until it thickens enough to coat the back of a spoon, about one minute. Remove from heat immediately.
  6. Pour the hot creme anglaise through the strainer into the cream. Stir to cool and then stir in the maple syrup, salt, and vanilla extract.
  7. Chill the mixture thoroughly. Meanwhile, make the walnut mix-in.

for walnut mix-in:

  • 1/2 cup + 1 Tbspn dark amber maple syrup
  • 1 1/2 cup walnuts, toasted for 10 minutes in a 350 degree oven and then chopped coarsely
  • large pinch of salt

METHOD:

  1. In a saucepan, cook the maple syrup until it comes to a full boil.
  2. Stir the walnuts into the maple syrup and return to a full boil.
  3. Remove the walnuts from heat and let them cool completely.
  4. Freeze the ice cream mixture in your ice cream maker of choice. freeze it in your ice cream maker of choice.
  5. In the last minute of churning, add the walnuts to the ice cream. Alternatively, fold the walnuts into the finished ice cream before returning the ice cream to the freezer.

Tart des Tropiques (Tropical Meringue Tart with lime, coconut & sesame)

INGREDIENTS:
makes one 9-inch round tart, or equivalent thereoffor pastry:

  • 260 g all-purpose flour
  • 72 g sesame seeds
  • 50 g sugar
  • ‚Öõ tspn salt
  • 7 Tbspn butter, cut in pieces
  • 1 large egg yolk
  • 1 Tbspn sesame oil
  • 3‚Äď3¬Ĺ Tbspn water
  • 1 large egg white

for lime curd:

  • 8 Tbspn butter, cut in pieces
  • ¬ĺ cup freshly squeezed lime juice
  • 125 g sugar
  • pinch of salt
  • 3 large egg yolks
  • 3 large eggs
  • zest of 2 limes

for meringue:

  • 3 large egg whites
  • 94 g sugar
  • pinch of salt
  • pinch of cream of tartar
  • 1 tspn coconut extract
  • toasted sesame seeds
  • toasted coconut chips

METHOD: 

  1. for pastry. Combine the flour, sesame seeds, sugar, and butter in the bowl of a food processor and pulse until the butter is the size of small peas. Add the egg yolk and sesame oil and pulse to combine. Add the water, one tablespooon at a time, while processing, just until the dough holds together when pressed between two fingers. Do not overmix. Remove the dough from the food processor, form into a small, flat disc, cover tightly with plastic wrap or parchment paper, and refrigerate for at least one hour. The dough should be firm to the touch.
  2. Preheat oven to 220¬į C. On a lightly floured surface, roll out the cold dough to ‚Öõ-inch thickness. Transfer to tart pan, press in the bottom and sides, and prick the bottom a few times with a fork. Return the pastry to the refrigerator if it has softened. Line with a piece of parchment paper, fill with pie weights or beans, and bake for 13 to 15 minutes. Remove the weights and the parchment paper, brush the insides of the pastry with a small amount of egg white, and return to the oven for 3 to 5 minutes more, until the crust is golden brown. Remove from oven and let cool completely on a wire rack.
  3. for lime curd. Preheat oven to 190¬į C. Suspend a bowl over simmering water. Place the butter, lime juice, sugar, and salt in the bowl and let cool, whisking occasionally, until the butter has completely melted. Meanwhile, in a separate bowl, beat the eggs and yolks to combine. When the butter has melted, temper the eggs by gradually and slowly pouring about half of the butter mixture into the eggs, whisking continuously. Continue to cook over simmering water, stirring and scraping the bottom of the bowl with a spatula, until thick, about 10 to 12 minutes. Remove from heat, stir in the zest, and pour the curd into the prepared tart shell. Bake the tart for 10 minutes. Remove and let cool completely.
  4. for meringue. In a bowl suspended over simmering water, beat the egg whites, sugar, salt, and cream of tartar until hot to the touch (60¬į C on an instant read thermometer). Immediately add the coconut extract and transfer to the bowl of a stand mixer with the whisk attachment. Beat just until stiff, glossy peaks form. Do not overbeat! Immediately pipe the meringue onto the cooled tarts, and brown under the broiler or with a kitchen torch. Top with toasted sesame seeds and coconut chips.

Strawberry Passionfruit Tart

INGREDIENTS:
makes one 9×9-inch square tart

for tart shell:

  • 1 1/2 cups (210 g) flour
  • 1 1/2 Tbspn dark brown sugar
  • 1/4 tspn salt
  • 2 tspn freshly grated meyer lemon zest
  • 10 Tbspn butter, cold and cut into small pieces
  • 1 Tbspn fresh meyer lemon juice
  • 1/2 tspn vanilla
  • 1 – 2 Tbspn cold water

METHOD:

  1. Combine the flour, dark brown sugar, salt, and lemon zest in a bowl. Mix.
  2. Using a pastry cutter or a fork, cut the butter into the flour mixture until butter is the size of small peas.
  3. Mix in the lemon juice and vanilla into the flour mixture. Gradually add the water just until a dough forms when pressed between your fingers. Do not overmix.
  4. Form the dough into a flat disc, wrap with parchment paper or plastic wrap and chill for at least 2 hours or overnight.
  5. Preheat oven to 220 degrees C.
  6. On a lightly floured surface, roll out the dough until about 1/8-inch thickness and place in the tart pan, pressing the dough gently into the sides. Trim and discard any excess dough. Prick the bottom of the dough all over with a fork. Return to the refrigerator and chill for at least 10 – 15 minutes.
  7. Place a piece of parchment paper over the dough and weigh down with pie weights or dry beans. Bake for 12 – 15 minutes until the edges begin to turn golden. Remove the weights and parchment paper and continue to bake for 3 – 5 minutes more, until the entire tart crust is golden.
  8. Remove from the oven and let cool completely.

for filling:

  • 2 – 3 punnets strawberries
  • 1 Tbspn water
  • 1/4 + 1/8 tspn gelatin powder
  • 1/4 cup passionfruit pulp or puree
  • 1 1/2 Tbspn sugar
  • whipped cream, optional

METHOD:

  1. Trim the green end off the strawberries and arrange in the cooled tart shell.
  2. Place the water in a small bowl and sprinkle the gelatin powder over the water and let sit briefly.
  3. In a small saucepan, stir to combine the passionfruit and sugar. Add the gelatin and warm over low heat until, stirring until the gelatin has completely dissolved. Do not let boil.
  4. Once dissolved, remove from heat and let cool briefly. Spoon or brush a thin layer of the passionfruit onto the strawberries–do not use all of the passionfruit. Place the tart in the refrigerator to let the first layer of jelly set. Keep the passionfruit at room temperature. After about 20 – 30 minutes, brush another layer of passionfruit jelly onto the tart and return to chill. Repeat once more, using the remainder of the passionfruit. Tart is ready to serve when the jelly has set completely. Serve with whipped cream, if desired.

Pumpkin pie with caramel brandy hard sauce

INGREDIENTS:
makes two 4.5″ piesfor pumpkin puree:

  • 1 small pumpkin

METHOD:

  1. Preheat oven to 165 degrees C.
  2. Split the pumpkin in half and scoop out the seeds. Discard the seeds.
  3. Place the pumpkin halves face down on a baking sheet with sides.
  4. Bake for 1 hour until fork-tender. Remove from oven and let cool.
  5. Puree the pumpkin pulp in a food processor until smooth.

for pastry:

  • 1 1/2 cups AP flour
  • 1/4 tspn salt
  • 1/2 cup butter, cold, in small cubes
  • 4 Tbspn water, cold

for pumpkin filling:

  • 3/4 cup pumpkin puree
  • 2 Tbspn dark brown sugar
  • white sugar, to taste
  • 2 eggs
  • 1/4 cup heavy cream
  • 1/4 cup whole milk
  • pumpkin pie spices, to taste (try: ginger, clove, cinnamon, nutmeg, allspice, cardamom, white pepper)
  • heavy cream, opt., for crust
  • turbinado sugar, opt., for crust

METHOD:

  1. Combine the flour and salt in a bowl.
  2. Using a pastry cutter, cut the cold butter into the flour until the size of small peas.
  3. Gradually add the water, 1 Tbspn at a time until, when you press the dough between your fingers, it holds together. Do not overmix!
  4. Wrap the dough in parchment paper or plastic wrap and chill for at least 1 hour.
  5. Meanwhile, make the pumpkin filling. Combine the pumpkin puree, brown sugar, white sugar (if using), eggs, 1/4 cup heavy cream, and 1/4 cup whole milk into a bowl and mix thoroughly. Set aside.
  6. Preheat the oven to 220 degrees C.
  7. Remove the dough from the refrigerator and roll it out, about 1/8″ thick. Place the dough into the pie plates and crimp the edges. Using a fork, pierce the bottom of the crust several times.
  8. If the dough has become soft from rolling, place in the freezer for about 5-10 minutes.
  9. Line the inside of the pie crusts with parchment paper and fill with pie weights or dry beans.
  10. Bake for 15-17 minutes, then remove from oven. Remove the beans and parchment paper and, if desired, line the edge of the pie crust with foil. Return to the oven for 5-7 more minutes until the crust is golden. Remove and fill with pumpkin filling.
  11. Reduce the oven temperature to 350 degrees F. Bake the pumpkin pies for 30 minutes, then brush the exposed crusts with heavy cream and sprinkle with turbinado sugar, if using. Return the pies to the oven and continue to bake for ~10-15 additional minutes until pie is mostly set but jiggles just slightly in the middle when gently bumped.
  12. Remove from oven and let cool briefly. Serve warm with caramel brandy hard sauce (recipe below).
Caramel brandy hard sauce

  • 1/2 cup sugar
  • 3 Tbspn butter
  • 1/4 cup heavy cream
  • 1-2 Tbspn brandy, to taste

METHOD:

  1. Have all ingredients pre-measured and ready next to the stove.
  2. In a small light-colored saucepan (with tall sides, preferably), wet the sugar with just enough water to make it the consistency of wet sand (~1 – 1 1/12 Tbspn water).
  3. Cook the sugar on medium heat. ¬†Do not stir once the sugar starts boiling–swirl the pan around gently instead to insure even cooking. Cook until the sugar is a deep amber color. Immediately add the butter and whisk thoroughly. Be careful–this will splutter!
  4. As soon as the butter has completely melted, remove from heat and carefully add the heavy cream, whisking continuously.
  5. Once the cream has incorporated, pour the caramel into another heat-resistant container to cool, straining through a fine mesh sieve to remove unevenly cooked sugar, if necessary. Let cool briefly and whisk in brandy to taste. Caramel will continue to thicken as it cools.

Strawberry and Rosemary-Caramel Buckwheat Tart

INGREDIENTS:
makes one 9″ round tartfor tart crust:

  • 100 gr buckwheat flour
  • 160 gr AP flour
  • 50 gr sugar
  • 7 Tbspn butter, cold and cut in pieces
  • 1 egg yolk
  • 3-4 Tbspn cold water

METHOD:

  1. Using a food processor or pastry cutter, mix the buckwheat and AP flours and sugar until combined. Cut the cold butter into the flour mixture until the size of small peas.
  2. Add the egg yolk and gradually add the water just until a dough begins to form when you press it between two fingers. Do not overmix.
  3. Form the pastry into a ball and refrigerate for at least one hour.
  4. Preheat the oven to 220 degrees C.
  5. Remove the pastry dough from the fridge and press the dough into the tart pan. Prick the bottom of the dough all over with a fork, cover with parchment paper, and weigh down using dry beans or pie weights. Return to freezer/refrigerator for a few minutes if the dough has softened.
  6. Bake for ~13-15 minutes until the edges just begin to turn golden. Remove the beans and the parchment paper and continue to bake for 3-5 minutes more, until the crust has completely turned golden brown. Remove from oven and let cool.

for rosemary-caramel:

  • 100 gr sugar
  • ~2 heaping Tbspn fresh rosemary leaves (~1 1/2 large sprigs of rosemary)
  • 3 Tbspn butter
  • 1/2 tspn coarse salt
  • 1/4 cup heavy cream
  • 1/2 tspn freshly squeezed lemon juice

METHOD:

  1. Have all ingredients pre-measured and ready next to the stove.
  2. In a small, light-colored saucepan, wet the sugar with just enough water to make it the consistency of wet sand (~1 – 1 1/2 Tbspn water). Add the rosemary leaves.
  3. Cook the sugar and rosemary on medium heat. Do not stir once the sugar starts boiling–swirl the pan around gently to insure even cooking. Cook until the sugar is a deep amber color, right before it is about to burn. Immediately add the butter and salt and whisk thoroughly. Be careful–this will sputter!
  4. As soon as the butter has completely melted, remove from heat and carefully add the heavy cream, whisking continuously.
  5. Once the cream has incorporated, pour the caramel into another heat-resistant container to cool, straining through a fine mesh sieve to remove unevenly cooked sugar, if necessary. Let cool briefly. Stir in the lemon juice. Let cool briefly, and spread a thin layer onto the bottom of the tart crust. Save any extra caramel for other uses. Let the caramel cool to set.

for cream:

  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 egg
  • 150 gr sugar
  • 2 Tbspn AP flour
  • 1 tspn vanilla extract

METHOD:

  1. Bring the milk and cream to just a simmer.
  2. In a separate bowl, whisk together the egg and sugar. Whisk in the flour.
  3. Using the simmering milk, temper the egg mixture by adding a little bit of the hot liquid at a time, whisking constantly.
  4. Return the milk and egg mixture to heat, stirring and scraping the bottom of the saucepan until the mixture thickens and can thickly coat the back of a spoon.
  5. Immediately remove from heat and stir in the vanilla.
  6. Let cool. Once cool, pour on top of the caramel in the tart crust and smooth. Refrigerate for at least an hour to let it set.

for strawberry syrup and final assembly:

  • 12 oz. (~285 gr) frozen strawberries, thawed with juices
  • 1 tspn (~5 gr) lemon juice
  • 1-2 Tbspn sugar, to taste
  • fresh strawberries, sliced or whole

METHOD:

  1. Extract all the juice from the frozen strawberries by pressing them through a fine mesh strainer. You should have a little more than a 1/2 cup of juice. Set the pulp aside for other uses.
  2. Boil the strawberry juice until it has reduced by more than a half (~3-4 Tbspn left).
  3. Stir in the lemon juice and then stir in the sugar to taste. Let cool briefly.
  4. Arrange the fresh strawberries on top of the prepared tart. Brush the strawberries with the slightly warm strawberry syrup.

Raspberry Rose “Hidden” Chocolate Tart

INGREDIENTS:
makes one 9″ tart for pastry crust:

  • 1 3/4 cups AP flour (~6 oz/260 grams)
  • 7 Tbspn butter, cold and cut into pieces
  • 1/4 cup sugar
  • 1 egg yolk
  • 3-4 Tbspn dried rose buds
  • 1 Tbspn rose extract
  • 1-2 Tbspn water

METHOD:

  1. Combine the ingredients in a food processor and pulse just until a dough begins to form.
  2. Remove the pastry dough from the food processor, form into a ball, wrap with plastic wrap or parchment paper and chill for 30 minutes.
  3. Preheat oven to 220 degrees C.
  4. Roll out the pastry crust. Prick the bottom of the crust several times with a fork. Then, line the pastry with parchment paper and weigh it down with pie weights (or dry beans, which is what I use).  If making tartelettes, just prick the bottom of the pastry without weighing them down.
  5. Bake for 15-18 minutes, until the pastry looks golden.
  6. Remove from the oven and let cool.

for “hidden” chocolate ganache filling:

  • 3 oz. bittersweet or dark chocolate, finely chopped
  • 2.5 oz. heavy cream
  • 1/2 Tbspn butter
  • 1/2 Tbspn Godiva chocolate liquor, optional

METHOD:

  1. Place chocolate in a heat-proof bowl and set aside.
  2. In a saucepan, combine heavy cream and butter. Heat on medium high, stirring and scraping the bottom constantly until it reaches a gentle simmer.  Remove from heat.
  3. Pour the hot cream onto the prepared chocolate. Let sit for 2-3 minutes.
  4. Whisk until the chocolate is completely melted and evenly distributed.  Stir in the liquor, if using.
  5. Immediately pour the chocolate into the bottom of the prepared tart crust and let cool.

for pastry cream:

  • 1 cup whole milk
  • 1 cup heavy whipping cream
  • 1 egg
  • 3/4 cups sugar
  • 2 Tbspn AP flour
  • 1 tspn vanilla extract

METHOD:

  1. Bring the milk to just a simmer.
  2. In a separate bowl, whisk together the egg and sugar.  Whisk in the flour.
  3. Using the simmering milk, temper the egg mixture by adding a little bit of the hot milk at a time, whisking constantly.
  4. Return the milk and egg mixture to heat, stirring and scraping the bottom of the saucepan until the mixture thickens and can thickly coat the back of a spoon.
  5. Immediately remove from heat and stir in vanilla.
  6. Let cool.  Once cool, pour on top of the chocolate in the tart crust and smooth.  Refrigerate for at least an hour to let it set.

for assembly:

  • raspberries
  • raspberry-apricot jam (or, just apricot jam)

METHOD:

  1. In a large saute pan, melt a few tablespoons of jam–how much you’ll need will be proportional to how many raspberries you dare to pile on top of your tart.
  2. Once the jam has melted, add the raspberries and gently! roll them around the pan so that they are evenly coated with melted jam.  Remove from heat immediately and pile away!

Passionfruit tapioca and lemon cream tarts

INGREDIENTS:
makes six 4.5-inch tarts

for tart shells:

  • 9 Tbspn (4.5 oz/127 gr) butter, at room temperature
  • 1/2 cup (100 gr) sugar
  • 1/8 tspn salt
  • 1 egg
  • 1 3/4 cups (250 gr) AP flour

METHOD:

  1. In a mixer bowl, combine butter, sugar, and salt. Beat on medium until smooth.
  2. Mix in egg and beat until smooth.
  3. Add flour to the bowl, mix on low just until incorporated.
  4. Wrap the dough in parchment paper or cling wrap and chill for at least two hours or overnight.
  5. Preheat oven to 165 degrees C.
  6. Working quickly, roll out the dough to 1/8-inch thick. Press down into six 4.5-inch tart pans and prick the bottoms all over with a fork. Keep the dough cold, and if necessary, place in freezer for a few minutes before baking.
  7. Bake for 15 – 20 minutes, rotating once half-way through for even baking, until the crusts are golden brown. Remove from oven and let cool completely.

for passionfruit tapioca filling:

  • 1/2 cup + 2 Tbspn (5 oz.) passionfruit puree
  • 3 eggs
  • 1 egg yolk
  • 3/4 cup (170 gr) sugar
  • pinch of salt
  • 1 cup butter, at room temperature
  • 1/2 cup tapioca pearls (not instant tapioca)

METHOD:

  1. Prepare a double boiler, with water simmering in the bottom half.
  2. In the bowl of the double boiler, whisk to combine the passionfruit puree, eggs, egg yolk, sugar, and salt. Whisking constantly, cook in the double boiler over simmering water until the mixture becomes very thick and reaches 85 degrees C.
  3. Remove from the stove and whisk to cool, until 60 degrees C. Place the mixture in a blender or a food processor. While the blender/food processor is running, add the butter one tablespoon at a time, allowing each addition to fully incorporate into the curd before adding the next tablespoon.
  4. Meanwhile, fill a small pot with two inches of water. Bring to a simmer and add the tapioca pearls. The pearls should be well-covered with water. Simmer and stir for about 12-15 minutes, until the tapioca pearls are al dente, with a mostly translucent outside. Drain in a mesh strainer.
  5. Stir the drained tapioca pearls into the finished passionfruit curd. Pour into the cooled tart shells and refrigerate for at least one hour, until the filling is set.

for lemon cream:

  • 1/4 cup mascarpone cheese
  • 1 cup heavy whipping cream
  • 2 Tbspn powdered sugar
  • 2 tspn fresh lemon juice
  • fresh zest from 2 lemons

METHOD:

  1. In a bowl, combine the mascarpone cheese and whipping cream. Beat until very soft peaks.
  2. Whisk in the powdered sugar, lemon juice, and lemon zest. Beat just until stiff peaks but do not overwhip.
  3. Spoon or pipe the cream onto the prepared tarts.

Lavender Honey Ice Cream, Cardamom-Almond Tuile & Lavender-Honey-Cardamom-Lemon Dark Chocolate Tart

Lavender Honey Ice Cream
INGREDIENTS:
makes ~one quart
  • 1/4 cup dried lavender flowers
  • 1 1/2 cups whole milk
  • 1/2 cup honey (I used wildflower)
  • 1 1/2 cups heavy cream
  • 5 large egg yolks
  • 2 Tbspn sugar
  • pinch of salt

METHOD:

  1. In a small saucepan with a tight-fitting lid, combine the lavender and milk. Bring to just a simmer, cover, and remove from heat. Let steep for at least ten minutes.
  2. Stir together the honey and heavy cream in a bowl and prepare a fine mesh strainer on top. Set aside.
  3. In a separate bowl, whisk together the egg yolks until light. Set aside.
  4. Strain the lavender from the milk, making sure to press all of the liquid possible out of the lavender buds. Discard the lavender buds. Return the milk to the stove and add the sugar and salt. Bring to a bare simmer.
  5. Whisking constantly, pour a small but steady stream of the heated milk into the egg yolks to temper. Do this slowly while whisking quickly. Once the milk and egg yolks are combined, return to the saucepan and to the stove.
  6. Heat the egg yolk and milk mixture while stirring constantly, making sure to scrape the bottom of the pan so that nothing burns or sticks. Slowly cook the mixture until it thickens enough to coat the back of a spoon. Remove from heat immediately once it thickens.
  7. Pour the hot creme anglaise through the strainer into the honey and cream. Stir to cool.
  8. Chill the mixture thoroughly.
  9. Freeze the ice cream bas in your ice cream maker of choice.

Cardamom-Almond Tuile
INGREDIENTS:
makes ~30-50 cookies, depending on size

  • 1 1/2 oz sliced almonds
  • 5 Tbspn unsalted butter, very soft
  • 2 egg whites
  • 1/8 tspn salt
  • 1/3 cup + 1 Tbspn sugar
  • 1/2 tspn ground cardamom
  • 1/4 tspn vanilla
  • 1/3 cup AP flour

METHOD:

  1. Preheat the oven to 180 degrees C.
  2. Bake the sliced almonds for 5-10 minutes until lightly toasted. Remove from the oven and chop very finely.
  3. Prepare at least two baking sheets lined with silpats or non-stick parchment paper. (You may want to lightly grease the parchment paper, but you won’t need to grease the silpats.) Also have ready a very thin and wide spatula and a rolling pin (or something similar) over which to drape the tuiles while they cool.
  4. In a bowl, whisk together the butter, egg whites, salt, sugar, cardamom, and vanilla until well combined. Add the finely chopped almonds and flour and mix until thoroughly combined.
  5. Using an off-set spatula or the back of a spoon, spread very, very thin discs of batter onto the prepared baking sheets. Make sure to allow plenty of space between each tuile–they will spread.
  6. Bake for 7-9 minutes, depending on the size of the tuiles, rotating the pan half-way through to facilitate even browning.
  7. Remove from oven and immediately use the thin spatula to drape the tuiles over the prepared rolling pin. Let cool completely.

Note: Tuile batter may be made and stored, tightly-covered, in the refrigerator for a few days, if you’d like to make it ahead of time.
Note: Store tuiles in an airtight container if not using immediately. They are best used the day of.

Lavender-Honey-Cardamom-Lemon Dark Chocolate Tart
INGREDIENTS:
makes one 9″ round tart, or the equivalent rectangular or square sizes.
for pastry:

  • 260 gr AP flour
  • 1 (heaping) tspn ground cardamom
  • 1 Tbspn freshly ground meyer lemon zest
  • 1/4 cup sugar
  • 7 Tbspn butter, cold and cut into pieces
  • 1 egg yolk
  • 1 Tbspn freshly squeezed lemon juice
  • 2 Tbspn water, cold

METHOD:

  1. Using a food processor or pastry cutter, mix the flour, cardamom, lemon zest, and sugar until combined. Cut the cold butter into the flour mixture until the size of small peas.
  2. Add the egg yolk and gradually add the lemon juice and water just until a dough begins to form when you press it between two fingers. Do not overmix.
  3. Form the pastry into a ball and refrigerate for at least one hour. (or stick it in the freezer for a shorter amount of time.)
  4. Preheat the oven to 220 degrees C.
  5. Remove the pastry dough from the fridge and press the dough into the tart pan. Prick the bottom of the dough all over with a fork, cover with parchment paper, and weigh down using dry beans or pie weights. Return to freezer for a few minutes if the dough has softened.
  6. Bake for ~13-15 minutes until the edges just begin to turn golden. Remove the beans and parchment paper and continue to bake for 3-5 minutes more, until the crust has completely turned golden brown. Remove from oven and let cool.

for chocolate ganache filling:

  • 10 oz. heavy cream
  • 1/4 cup dried lavender buds
  • 12 oz. dark chocolate, chopped
  • 3 Tbspn honey
  • 2 Tbspn butter
  • coarse salt
  • dried lavender buds

METHOD:

  1. In a saucepan with a tight-fitting lid, heat the cream and lavender buds until just barely a simmer. Cover and remove from heat. Let steep for at least ten minutes.
  2. Place the chocolate and honey in a heat-proof bowl, place a fine mesh strainer on top, and set aside.
  3. Add the butter to the cream and lavender bud mixture and return to a simmer. Once the cream simmers, remove from heat and pour the hot cream through the sieve onto the prepared chocolate, making sure to press all of the liquid from the lavender buds. Discard the lavender buds. Let the chocolate sit for 2-3 minutes.
  4. Whisk until the chocolate is completely melted and evenly distributed.
  5. Immediately pour into the prepared tart crust.
  6. Using your fingers (or a mortar and pestle), rub together an equal but small amount of coarse salt and dried lavender buds. Sprinkle liberally over the top of the chocolate. Let the tart set at room temperature until completely cool, about 1-2 hours. Serve at room temperature.

Orange/Pomegranate/Almond Dark Chocolate Tart

INGREDIENTS:
makes 1 large 9″ tart
(if making tartelettes, double the pastry crust recipe.)

for pastry crust:

  • 1 3/4 cups AP flour (~6 oz/260 grams)
  • 7 Tbspn butter, cold and cut into pieces
  • 1/4 cup sugar
  • 1 egg yolk
  • 1-2 Tbspn freshly grated orange zest (I used one blood orange)
  • 1 Tbspn almond extract
  • 1-2 Tbspn water

METHOD:

  1. Combine the ingredients in a food processor and pulse just until a dough begins to form.
  2. Remove the pastry dough from the food processor, form it into a ball, wrap with plastic wrap or parchment paper and chill for 30 minutes.
  3. Preheat the oven to 220 degrees C.
  4. Roll out the pastry crust.  Prick the bottom of the crust several times with a fork.  Then, line the pastry with parchment paper and weigh down with pie weights (or dry beans, which is what I use).  If making tartelettes, just prick the bottom of the pastry without weighing them down.
  5. Bake for 15-18 minutes, until the pastry looks golden.
  6. Remove from the oven and let cool

for chocolate ganache filling:

  • 12 oz. bittersweet or dark chocolate, finely chopped
  • 10 oz. heavy cream
  • 2 Tbspn butter
  • 2 Tbspn Pama pomegranate liquor

METHOD:

  1. Place chocolate in a heat-proof bowl and set aside.
  2. In a saucepan, combine heavy cream and butter.  Heat on medium high, stirring and scraping the bottom constantly until it reaches a gentle simmer.  Remove from heat.
  3. Pour the hot cream onto the prepared chocolate.  Let sit for 2-3 minutes.
  4. Whisk until the chocolate is completely melted and evenly distributed.  Stir in the pomegranate liquor.
  5. Pour into the prepared tart crust.  Let set until completely cool, about 1-2 hours.  If adding toppings, like fresh pomegranate seeds or almond slices, add these right when the ganache begins to set, about 10-15 minutes.  Serve at room temperature.

Almond & Stanford Citrus Marmalade Crostata

INGREDIENTS:
Three Citrus “Stanford” Marmalade
makes ten 8-oz. jars
Note: make sure to allow two days for the marmalade process.

  • 5 lbs of citrus, total:

~2 lbs grapefruit
~1 1/2 lbs oranges
~1 1/2 lbs lemons

  • 5 lbs sugar
  • 5 oz. freshly squeezed lemon juice

METHOD:
Day 1: Fruit Preparation

  1. Starting with the grapefruits, cut each fruit in half and squeeze and strain the grapefruit juice. Cover and set aside in the refrigerator. Place the grapefruit halves in a pot and cover with cold water. Bring to a boil, then simmer for five minutes. Discard the liquid and repeat the boiling and simmering once more. After draining, cover the grapefruit halves again with enough cold water so that the fruit floats freely in the pot. Bring to a boil. Reduce heat, cover, and keep at a lively simmer for 1-2 hours, stirring periodically, until the grapefruit is fork-tender. Remove the pot from heat, cover tightly, and let rest overnight at room temperature.
  2. For the oranges, juice each half and add the juice to the grapefruit juice. Slice the oranges. Place the orange halves in a pot and cover with cold water. Bring to a boil, then simmer for five minutes. Discard the liquid and repeat the boiling and simmering once more. After draining, cover the orange slices with one inch of cold water. Bring to a boil. Reduce heat, cover, and keep at a lively simmer for 1-2 hours, until the oranges are fork-tender. Remove the pot from heat, cover tightly, and let rest overnight at room temperature.
  3. For the lemons, slice each lemon thickly. Place the lemon slices in a pot and cover with cold water. Bring to a boil, then simmer for five minutes. Drain and discard the liquid. Return the lemon slices to the pot and cover with one inch of cold water. Bring to a boil. Reduce heat, cover, and keep at a lively simmer for 30 – 40 minutes, until the lemons are fork-tender. Remove the pot from heat, cover tightly, and let rest overnight at room temperature.

Day 2: Marmalade

  1. Place a few spoons on a plate in the freezer. Place clean jars and lids on a baking sheet and bake at 120 degrees C for at least 30 minutes.
  2. Strain the grapefruit halves from the liquid, reserving the liquid. Over a bowl, scoop the insides out of each grapefruit, scraping to remove excess pith around the insides. Strain the flesh and pith, reserving the juices and adding them back into rest of the cooking liquid. Discard the remaining solids. Cut the grapefruit into thick slices.
  3. In a large bowl, mix to combine the grapefruit, oranges, lemons and their cooking juices with the sugar, freshly squeezed lemon juice, and reserved grapefruit and orange juices. Transfer the mixture to a 11- to 12-quart pot with a wide mouth. Bring the mixture to a boil. Cook at a rapid boil for at least 25 minutes. Do not stir until the mixture starts foaming. Then stir slowly to prevent burning. Test for doneness once the marmalade starts to darken slightly.
  4. To test for doneness, remove the pan from the stove. Retrieve a spoon from the freezer and scoop a small amount of liquid. Return the spoon and sample of jam to the freezer for a few minutes. Once cooled, hold the spoon vertically. If the marmalade does not run off the spoon and is thickened to a jelly consistency, the marmalade is done. If not, return the pan to the stove and continue to cook for a few minutes more before testing again.
  5. Jar the jams in the sterile containers. Return the jars to the oven for 15 minutes, then remove and let cool, being careful not to disturb the jars during this time. The jars should seal while cooling.
Almond and Citrus Marmalade Crostata
makes one 6 or 7-inch crostata

  • 1 3/4 cups (245 gr) AP flour
  • 1 cup (100 gr) slivered almonds
  • 1/2 cup (100 gr) sugar
  • 2 tspn baking powder
  • 9 Tbspn butter, cold and in chunks
  • 1 egg
  • 1 egg yolk
  • 1 tspn almond extract
  • zest of 1 lemon
  • marmalade (~ 1 1/4 cups), recipe above
  • heavy cream
  • turbinado sugar

METHOD:

  1. Combine the flour, almonds, sugar, and baking powder in a food processor. Process until the almonds are finely ground.
  2. Cut the butter into the almond mixture using a pastry cutter or the food processor until the size of small peas.
  3. Add the egg, egg yolk, almond extract, and lemon zest. Process just until a dough begins to form.
  4. Remove the pastry dough from the food processor, form it into a ball, wrap with plastic wrap or parchment paper and chill for at least 1 hour.
  5. Preheat oven to 180 degrees C. Lightly grease the bottom and sides of the tart pan.
  6. Remove the dough from the refrigerator and divide into thirds. Press 2/3 of the dough into the bottom and up the sides of the pan. The bottom should be slightly thicker than the edge crusts. Fill the tart with a thin layer of marmalade. Roll out the remaining dough to about 1/8-inch thick and cut into strips. Lay the strips in a lattice on top of the marmalade.
  7. Brush the top of the crostata with cream and sprinkle with turbinado sugar.
  8. Bake the tart for 20-25 minutes, until the crust begins to turn golden brown. Do not let it darken too much. Remove from the oven and let cool until room temperature before cutting.

Fig, Mascarpone, and Pistachio Tart

INGREDIENTS:
makes one 9″ tart, or six 4.5″ tart, or ~32 mini tartlettes

for pastry:

  • 240 gr AP flour
  • 65 gr shelled raw pistachios
  • 50 gr sugar
  • 7 Tbspn butter, cold
  • 1 egg yolk
  • 3-4 Tbspn water, cold

METHOD:

  1. In a food processor, combine the flour, pistachios, and sugar and process until the pistachios are finely ground.
  2. Using the food processor or a pastry cutter, cut the cold butter into the flour mixture until the size of small peas.
  3. Add the egg yolk and gradually add the water just until a dough begins to form when you press it between two fingers. Do not overmix.
  4. Form the pastry into a ball and refrigerate for at least one hour. (or stick it in the freezer for a shorter amount of time.)
  5. Preheat the oven to 220 degrees C.
  6. Remove the pastry dough from the fridge and press the dough into the tart pan. Prick the bottom of the dough all over with a fork, cover with parchment paper, and weigh down using dry beans or pie weights. Return to freezer for a few minutes if the dough has softened.
  7. Bake for ~13-15 minutes until the edges just begin to turn golden. Remove the beans and parchment paper and continue to bake for 3-5 minutes more, until the crust has completely turned golden brown. Remove from oven and let cool.

for filling:

  • 450 gr mascarpone cheese
  • 1/4 cup brown sugar
  • 1/2 cup heavy cream
  • 1 tspn vanilla extract
  • freshly grated zest of 1 lemon

METHOD:

  1. In a mixer bowl with the whisk attachment, whip the mascarpone, brown sugar, and heavy cream on medium high until soft peaks.
  2. Add the vanilla extract and lemon zest and continue to whip just until stiff peaks. Do not overmix.
  3. Spoon the filling into the cooled tart shell, and smooth with a spatula.

for topping:

  • 2 punnets figs
  • 2 Tbspn honey
  • 2 Tbspn raspberry jam (or fig or apricot, or any mixture thereof)

METHOD:

  1. Cut the figs into quarters and arrange on top of the mascarpone tart filling.
  2. Warm the honey and jam together, either over the stove or in the microwave. Brush over the arranged figs.

Drunken Pear Frangipane Tart

INGREDIENTS:

Please note that the amounts in the recipe for poached pears are approximate.

  • 1 cup white wine
  • 1 1/3 cup red wine
  • 1 cup water
  • 1 whole vanilla bean
  • 2 cinnamon sticks
  • 1/2 Tbspn cloves
  • 2 extra ripe Anjou pears
  • 10 firm ripe Seckel pears (4 Bosc pears also work, if Seckels aren’t available)

METHOD:

  1. In a deep medium saucepan, combine the wine, water, and sugar.  Split the vanilla bean; scrape the seeds into the saucepan and add the entire bean.  Add the cinnamon sticks and cloves.
  2. In a food processor, puree the extra ripe Anjou pears.  Strain the puree through a fine sieve into the wine mixture in the saucepan.
  3. Bring the contents of the saucepan to a boil and then reduce to a simmer.
  4. Meanwhile, use a melon baller to remove the center of the seckel pears, starting from the bottom.  Peel each pear.
  5. Once the wine mixture has come to a simmer, add the seckel pears.  Cook at a simmer until done, about 10 minutes, depending on the original firmness of the pears.
  6. Strain the pears from the liquid once they are done and set them on a cooling rack to cool and drain.  Keep the remaining poaching liquid in the refrigerator for future use.

Frangipane tart filling

  • 3/4 cup blanched and slivered almonds
  • 2 tspn AP flour
  • 1 tspn cornstarch
  • 2/3 cup sugar
  • 6 Tbspn butter, at room temperature
  • 1 large egg + 1 egg white
  • 1 tspn vanilla
  • 1 tspn almond extract
  • 1 tspn brandy

METHOD:

  1. n a food processor, combine the almonds and flour.  Grind finely.
  2. Add in sugar, butter, and flavorings.  Blend.
  3. Finally, blend in the eggs until the mixture is smooth.
  4. Allow the filling to rest in the refrigerator for two to three hours.

Sweet tart pastry crust
makes enough for a 9″ round tart

  • 1 3/4 cups AP flour
  • 7 Tbspn cold butter
  • 4 Tbspn sugar
  • 1 egg yolk
  • 1 1/2 Tbspn water
  • 1/2 Tbspn almond extract

METHOD:

  1. Preheat oven to 220 degrees C.
  2. Combine all ingredients in a food processor.  Blend just until a dough begins to form.
  3. Remove from food processor and place the dough on a floured work surface.  Knead gently just until the dough comes together.  Chill if the dough is too warm.
  4. Roll out the pastry or pat down evenly into the bottom of the pan. (The patting works perfectly for this crust.)
  5. Chill the dough for about 20 minutes in the freezer.
  6. Using a fork, prick the bottom of the pastry several times. ¬†Top with a layer of foil or parchment paper and then fill the crust with pie weights. ¬†(I use dried beans–multi-purpose! Don’t waste your money on pie weights.)
  7. Bake in the oven for about 15 minutes until almost done.  Remove and let cool.

Tart assembly and final baking

  • additional ingredient: apricot jam/preserves

METHOD:

  1. Preheat oven to 180 degrees C.
  2. Spoon the frangipane filling into the baked tart shell and smooth.
  3. Slice the poached pears thinly and arrange on top of the frangipane filling.  The filling will puff up during baking, so keep that in mind when you make your pear arrangements.
  4. Bake the tart for 40-50 minutes, until the frangipane is puffed and firm to the touch.
  5. Remove from oven and let cool.
  6. Heat the apricot jam in the microwave until it is liquid.  Using a pastry brush, brush a thin layer of glaze onto the tart.

Cranberry Clove Linzer Torte

INGREDIENTS:
makes one 9-inch tartfor cranberry filling:

  • 2 cups fresh cranberries
  • 125 g sugar
  • zest of 1 small orange
  • juice of 1 small orange
  • juice of ¬Ĺ lemon
  • ¬Ĺ vanilla bean

METHOD:

 

  1. Combine the cranberries, sugar, orange zest, and orange and lemon juices in a saucepan. Split the vanilla bean lengthwise, scrape the seeds into the cranberries, and add the vanilla bean shell.
  2. Over medium heat, bring the cranberries to a boil, stirring occasionally. Let the cranberries boil, bubbling vigorously, for about 5 to 7 minutes without stirring. Once the cranberries begin to thicken, stir, scraping the bottom of the pan, until the mix reaches a consistency of warm jam.
  3. Remove from heat immediately and let cool to room temperature. Remove the vanilla bean pod before using.

for crust:

  • 30 g hazelnuts
  • 76 g almonds
  • 125 g all-purpose flour
  • 150 g sugar
  • ¬Ĺ tspn salt
  • 1¬Ĺ tspn ground cinnamon
  • ¬ĺ tspn ground cloves
  • 10 Tbspn (142 g) butter
  • 1 large egg yolk
  • zest of 1 lemon
  • zest of 1 orange
  • ¬Ĺ tspn almond extract

METHOD:

  1. In a food processor, combine the hazelnuts, almonds, flour, sugar, salt, cinnamon, and cloves. Pulse until the nuts are completely ground.
  2. Cut the butter into small chunks. Add the butter, egg yolk, lemon and orange zest, and almond extract to the flour mixture. Pulse just until a dough begins to form.
  3. Remove the dough from the food processor, wrap with parchment paper, and chill for at least 1 hour.
  4. Preheat oven to 180¬į. Grease and flour one 9-inch springform pan, and line the bottom with a parchment round.
  5. Reserve a third of the dough and press the remainder into the bottom of the pan. Spread a thin layer of cranberry filling on top, leaving a 1-inch ring of dough exposed around the edge.
  6. Roll out the remaining dough on a floured surface. Using a cookie cutter, cut the dough into shapes and scatter randomly atop the tart.
  7. Bake for 40 to 45 minutes until golden brown around the edges and on top.
  8. Remove from the oven. Let cool for 10 minutes on a wire rack, and then loosen the sides with a thin knife. Let cool completely before serving.