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Posts tagged ‘fruit tart’

A Theraputic Tart

Peach and blackberry therapy pie

Peach and blackberry therapy pie

I have been absent for a while, a few weeks. Honestly, it has been very hard coping and adjusting and I was not doing well. I have felt uninspired and have not cooked at all for almost 3 weeks. Today though I started reading posts from you all, I have a back log and will try to get to them all, I may not be able to but I will try. Your blog posts inspire me and I actually felt better today after looking at some of your wonderful recipes and stories. It will take me a few days to catch up and I am looking forward to all the good reads.

So today I made a tart. Saturday for only the second time this summer I went to the farmers market and I thought seeing all the gorgeous summer produce would inspire me. I bought tomatoes, peppers, peaches, nectarines, Japanese turnips and a few other things. They sat in a bowl on my table until today. I decided I better start cooking again and the peaches were in danger of going bad so I made a peach tart I also threw in a few blackberries that I had in the freezer. I like to think of this as therapy, making myself get back into the kitchen was good for me. The peaches were amazing, tart and sweet at the same time, perfectly ripe and juicy.

The pie dough is my go to basic recipe from Julia Child. It has never failed me.

Julia Childs Pie Dough Recipe

1 1/2 cups all purpose flour

1/2 cup cake flour

1/2 tsp salt

6 oz cold butter cut into cubes

4 tbs cold shortening or leaf lard

1/2 cup ice water

Whisk salt and flour together, add the butter and shortening or lard, using your hands or pastry cutter work into the flour until it resembles crumbs with pieces of the butter the size of peas.Alternately you could use your food processor pulsing it. Add the water and mix with a fork until combined. Don’t over work. Gather it with your hands, divide into two discs and wrap in plastic. Refrigerate overnight or for at least an hour.

The fruit filling is simple I used 5 peaches and a handful of blackberries, peeled and sliced the peaches, added 1/3 cup sugar, 2 tbs flour and a pinch of salt and cinnamon.

If I were making pie I would not blind bake but for the tart I did. Blind bake the crust, line with parchment, weigh it down with beans or pie weights put it in a 400 degree oven for 15 minutes, remove the parchment and pie weights and bake another 10-15 minutes, it should be blonde only ever so slightly brown. Add the fruit, I like to make a lattice top, place in the refrigerator for 15 minutes, lower the oven temp to 375 degrees and bake for about 45 minutes until its golden brown and bubbly. Oh, don’t forget to put an egg wash on the lattice top and sprinkle with a little sugar before baking.

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2 Galettes And a Trip to Mealku

Galette

Galette #1

I was asked to visit the office of a food website called Mealku, and thrilled that they want to feature me as a cook on their site. They needed to do a photo shoot and asked me to bring a signature dish or something that is going to give people some insight into my cooking style. Well, that’s not so easy as I am all over the map and it’s very hard to figure out what screams me when it comes to food. It’s wonderful that this is happening in the summer when fresh produce is at it’s peak and there is a bounty of fresh and delicious fruit and vegetables to choose from. I thought that making something with a pastry crust really does represent me, I am well known in my neck of the woods for my pies. I decided for transport purposes it would be easy to make a free form tart or galette. I have used Julia Childs recipe for many years and love it. The recipe allows either one large tart or two smaller. So I decided to do two small tarts, blackberry nectarine. I am also bringing some homemade vanilla ice cream. I will tell you more about Mealku in another post, it’s a very exciting and innovative venture. Galette #2 is going to my Daughter today is her birthday!!
Galette Dough
From Baking With Julia written by Dorie Greenspan
1/3 cup ice water
3 tbs sour cream, yogurt or buttermilk
1 cup all purpose flour
1/4 cup cornmeal
1 tsp sugar
1/2 tsp salt
7 tbs cold unsalted butter cut into tbs size pieces
Stir the sour cream and ice water together. Put flour, cornmeal, sugar. and salt into your mixing bowl and whisk to combine. Add the cold butter and toss to coat with the flour mixture. Using either your hands or a pastry cutter work the butter into the flour until it resembles large crumbs (about the size of peas) Add the sour cream/water and stir with fork to combine. Gather the dough and gently press into a disk, wrap in plastic wrap and refrigerate for at least 2 hours or overnight. This is enough dough for 1 large or 2 smaller galette’s, if making 2, divide dough in half and wrap each individually. Dough can be frozen also for later use. Defrost in the refrigerator.
To make the galette’s generously flour your work surface, remove one of the disks and roll into a rustic looking circle, place whatever fruit or filling you like in the center and gather up the edges, leaving some of the filling exposed. Brush with egg wash or heavy cream, sprinkle with some sugar (optional). Place in the freezer for at least 15 minutes before putting in the oven. Bake at 400 degree’s for 40-45 minutes or until golden brown and bubbly.
Looks like large crumbs

Looks like large crumbs leave some pea size chunks of butter

Dough is wet but thats ok!

Dough is wet but thats ok!

Wrapped in neat packets

Wrapped in neat packets

Galette #2

Galette #2