Princess of Pies
As promised, today is the encore to Pie and Tart Day. Today's recipes are 2 fruit tarts that I found to be delicious and beautiful.
Pecan Crust: Yields 1 crust
1 cup pecans, toasted and cooled
3/4 cup all-purpose flour
2 Tbsp maple crystals
pinch of salt
3 Tbsp melted coconut oil
1/4 cup maple syrup
1. In a food processor, grind pecans until they resemble coarse flour. Pulse in flour, maple crystals, salt, coconut oil and maple syrup.
2. Oil a tart pan and place a circle of parchment on the bottom. Press crust into pan. Refrigerate for 15 minutes, prick with a fork, and fill with parchment paper and dried beans or pie weights. Bake 15 minutes, remove beans and parchment, and bake for an additional 5-10 minutes, or until golden brown. Allow to cool completely.
This recipe could also be made with walnuts!
Sweet Cranberry Tart: Yields 1 Tart
1 pre-baked tart shell (Recommend walnut variation of Pecan Crust)
3 cups cranberries, cleaned
3/4 cup maple syrup
1 cup currants
1/2 cup apple juice
1 Tbsp agar flakes
1 Tbsp kuzu
1/3 cup orange juice
1 Tbsp orange zest
1 cup toasted walnuts, chopped
1. In a medium pot, mix cranberries, maple syrup and currants. Cook until the mixture reaches a boil, reduce to a simmer, and cook until the cranberries have popped.
2. In a small pot, bring apple juice and agar to a boil over medium heat. Reduce heat and cook until agar is dissolved. Stir into cranberry mixture.
3. Mix together kuzu, orange juice, and orange zest. Stir kuzu slurry into cranberry mixture and cook until the mixture is clear. Remove from heat and add walnuts. Cool slightly.
4. Spoon mixture into prepared crust and chill to set completely.
Poached Pear Tart: Yields 1 Tart
1 pre-baked tart shell (recommended Pecan Crust)
1 quart white grape juice
1 Tbsp maple syrup
pinch of sea salt
4 pears, peeled, halved and cored
1 heaping Tbsp agar flakes
1 Tbsp kuzu dissolved in 1/4 cup water
3/4 seedless raspberry jam (good quality and flavorful!)
Coulis:
1 pint fresh raspberries
1/4 cup maple syrup
1. Poach pears in grape juice and maple syrup until fork tender. Remove pears with a slotted spoon, cover and chill.
2. In a small pot, simmer 1 and 1/2 cups of poaching liquid with agar flakes until the agar is dissolved. Stir in kuzu slurry and cook until the mixture is clear. Remove from heat, cover with a lid and set aside.
3. Spread a layer of jam evenly over the bottom of the pre-baked crust. Arrange slices of pears over the jam and top with glaze. Chill until completely set, about 20 minutes.
4. To make coulis, blend raspberries and maple syrup. Strain out seeds and pour into a squeeze bottle. Serve with the tart.
On a different note, I have something that I need to finally admit to - I have a serious addiction to cheese. It's not an awful thing to be addicted to, except it's a bit high in fat and calories and I'm actually lactose intolerant. Even though I know I shouldn't, I honestly can't walk past Citarella market without stopping in to see my Cheese Man and get a quarter pound of delicious creamy, salty, pungent and delicious cheese. Is there such a group as Cheese Addicts Anonymous? Do I need to see a specialist? Or, should I just accept that I am a glutton for punishment and continue indulging myself in amazing cheese? We'll save that debate for another time...
Not cooking in class tomorrow, unfortunately. Hopefully I'll have something tasty to report later this week! (Note: It will probably have cheese in it)
Pecan Crust: Yields 1 crust
1 cup pecans, toasted and cooled
3/4 cup all-purpose flour
2 Tbsp maple crystals
pinch of salt
3 Tbsp melted coconut oil
1/4 cup maple syrup
1. In a food processor, grind pecans until they resemble coarse flour. Pulse in flour, maple crystals, salt, coconut oil and maple syrup.
2. Oil a tart pan and place a circle of parchment on the bottom. Press crust into pan. Refrigerate for 15 minutes, prick with a fork, and fill with parchment paper and dried beans or pie weights. Bake 15 minutes, remove beans and parchment, and bake for an additional 5-10 minutes, or until golden brown. Allow to cool completely.
This recipe could also be made with walnuts!
Sweet Cranberry Tart: Yields 1 Tart1 pre-baked tart shell (Recommend walnut variation of Pecan Crust)
3 cups cranberries, cleaned
3/4 cup maple syrup
1 cup currants
1/2 cup apple juice
1 Tbsp agar flakes
1 Tbsp kuzu
1/3 cup orange juice
1 Tbsp orange zest
1 cup toasted walnuts, chopped
1. In a medium pot, mix cranberries, maple syrup and currants. Cook until the mixture reaches a boil, reduce to a simmer, and cook until the cranberries have popped.
2. In a small pot, bring apple juice and agar to a boil over medium heat. Reduce heat and cook until agar is dissolved. Stir into cranberry mixture.
3. Mix together kuzu, orange juice, and orange zest. Stir kuzu slurry into cranberry mixture and cook until the mixture is clear. Remove from heat and add walnuts. Cool slightly.
4. Spoon mixture into prepared crust and chill to set completely.
Poached Pear Tart: Yields 1 Tart1 pre-baked tart shell (recommended Pecan Crust)
1 quart white grape juice
1 Tbsp maple syrup
pinch of sea salt
4 pears, peeled, halved and cored
1 heaping Tbsp agar flakes
1 Tbsp kuzu dissolved in 1/4 cup water
3/4 seedless raspberry jam (good quality and flavorful!)
Coulis:
1 pint fresh raspberries
1/4 cup maple syrup
1. Poach pears in grape juice and maple syrup until fork tender. Remove pears with a slotted spoon, cover and chill.
2. In a small pot, simmer 1 and 1/2 cups of poaching liquid with agar flakes until the agar is dissolved. Stir in kuzu slurry and cook until the mixture is clear. Remove from heat, cover with a lid and set aside.
3. Spread a layer of jam evenly over the bottom of the pre-baked crust. Arrange slices of pears over the jam and top with glaze. Chill until completely set, about 20 minutes.
4. To make coulis, blend raspberries and maple syrup. Strain out seeds and pour into a squeeze bottle. Serve with the tart.
On a different note, I have something that I need to finally admit to - I have a serious addiction to cheese. It's not an awful thing to be addicted to, except it's a bit high in fat and calories and I'm actually lactose intolerant. Even though I know I shouldn't, I honestly can't walk past Citarella market without stopping in to see my Cheese Man and get a quarter pound of delicious creamy, salty, pungent and delicious cheese. Is there such a group as Cheese Addicts Anonymous? Do I need to see a specialist? Or, should I just accept that I am a glutton for punishment and continue indulging myself in amazing cheese? We'll save that debate for another time...
Not cooking in class tomorrow, unfortunately. Hopefully I'll have something tasty to report later this week! (Note: It will probably have cheese in it)
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