/blogs/recipes.atom ֵ羺 - Recipes 2025-05-02T12:42:23-04:00 ֵ羺 /blogs/recipes/fruit-galette 2025-05-02T12:42:23-04:00 2025-05-02T12:42:23-04:00 Fruit Galette Tessa Keller Pâte Sucrée:
Makes enough for TWO 9-9.5” tart crusts

Ingredients:

  • 2 1/3 cups (340 g) all-purpose flour
  • 1 cup (130 g) powdered sugar
  • 1/3 cup (30 g) almond flour (or meal)
  • ½ tsp salt
  • 14 tbsp (200 g) unsalted butter, cold, cubed
  • 1 large egg
  • 2 tsp water
  • ½ tbsp vanilla extract

Directions:

  1. In an electric mixer or food processor: Add the flour, sugar, almond flour, salt and butter. Using the paddle attachment, mix together on low speed for about 5 minutes until it looks sandy.
  2. Beat together the egg, water and vanilla in a small bowl and then add to the mixer. Mix on low-medium speed just until it comes together.
  3. Wrap the dough in plastic wrap and chill at least 30 minutes, or even better, overnight.

Assembling the Galette:

~1.5-2 cups (350-400 g) fruit, fresh or frozen NOTE: watch the water content! If using stonefruits, they shouldn’t be so ripe that they are the kind you want to eat over the kitchen sink. Too much water = a soggy bottom

  • 1/2 tbsp flour
  • 1 tbsp granulated sugar
  • Optional additions: citrus zest, dried or fresh cranberries, ground spices

For the crust:

  • About 2 tbsp almond flour
  • 1-2 tbsp raw or granulated sugar
  • Cream or milk
  1. Prepare your fruit. (Fresh or frozen is fine! For stone fruits, apples or pears: slice 1/4 inch (1 cm) pieces. Strawberries, if large should be quartered or halved. For figs, quarter or halve. Pit cherries. Berries like raspberries, blueberries, and blackberries are good to go!).
  2. Add the fruit to a large bowl. Sprinkle the flour and sugar over the fruit and gently toss to coat. Set aside.
  3. Roll out the tart dough in a big circle about 1 inch larger than your baking dish, about 1/8 inch (3mm) thick.
  4. Butter the bottom and sides of your pan, then add the dough to the pan.
  5. Sprinkle the almond flour on top and then the fruit in an even layer.
  6. Fold up the dough around the sides. Brush the dough with cream then sprinkle liberally with raw or granulated sugar.
  7. Chill 30 minutes before baking.
  8. Bake at 375F/190C for 30-35 minutes or until the crust is nicely and evenly browned, and the filling is bubbling.
  9. Allow to cool to room temperature before serving.

Enjoy!

Recipe by

]]> /blogs/recipes/rustic-apricot-tart 2024-08-02T16:20:51-04:00 2024-08-02T18:45:25-04:00 Rustic Apricot Tart Tessa Keller Ingredients:
  • 1cup flour
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • 1/2 cup unsalted butter diced
  • 1 egg
  • 1/4 cup heavy cream
  • 1 lb apricots, pitted and cut into quarters
  • 1/3 cup apricot jam
  • 2 tablespoons cornstarch
  • 2 tablespoons vanilla sugar
  • powdered sugar

Instructions for the crust:

  1. Preheat oven to 400 F.
  2. Using a pastry cutter, combine flour, sugar, salt, and diced butter in a large bowl.
  3. Mix to form course crumbs.
  4. Whisk together egg and heavy cream in a small bowl and gradually add to flour mixture until the dough comes together.
  5. Place a large piece of plastic wrap on the counter, and place the dough mixture onto it.
  6. Wrap completely and press into a disc shape.
  7. Refrigerate overnight, or for at least a few hours.
  8. Roll out the dough and place in an 11" deep tart dish lined with parchment.
  9. Place another piece of parchment on the top of the tart shell and generously fill with pie weights or dried beans. *This will prevent the crust from puffing up!
  10. Blind bake for 20 minutes until the edges are lightly browned.
  11. Remove the parchment and weights and let tart cool while prepping the fruit.

Instructions for the fruit:

  1. Mix apricot jam and cornstarch in a small bowl.
  2. Evenly spread the mixture over the bottom of the tart shell.
  3. Place the sliced apricots in a circular pattern, packing them in tightly as they will shrink when baked.
  4. Sprinkle vanilla sugar over fruit.
  5. Bake for another 20 minutes, until the apricots are soft and fragrant.
  6. Serve warm with a generous sprinkling of powdered sugar.

Recipe by Katherine of

]]> /blogs/recipes/peach-and-strawberry-cream-tart 2024-08-02T15:57:26-04:00 2024-08-02T18:45:54-04:00 Peach and Strawberry Cream Tart Tessa Keller Ingredients for the Sable Breton:

  • ½ cup (100 g) granulated sugar
  • 7 tbsp (100 g) unsalted butter, room temperature
  • 2 egg yolks
  • Zest of 1 lemon
  • ½ tsp salt
  • 1 cup (125 g) all-purpose flour
  • ½ tsp baking powder

Ingredients for the Whipped Cream Topping:

  • 1 ½ cups (360 ml) heavy whipping cream, cold
  • ¼ cup (30g) powdered sugar
  • 1 tsp vanilla extract
  • 2-3 tbsp full fat cream cheese or mascarpone
Ingredients to finish:
  • 1 pint strawberries, sliced
  • 1 ripe peach, sliced
  • Basil or mint leaves to decorate, optional

Serves 6

Instructions:
  1. Preheat your oven to 350F/175C.
  2. Butter a 9” (23 cm) pie dish.
  3. In a mixer bowl, beat together the butter and sugar until soft. Add the egg yolks and lemon zest, then mix to combine. Then mix in the salt, flour, and baking powder.
  4. Spread over the base of your pan with an offset spatula and bake 16 to 18 minutes until golden brown across the top.
  5. Set aside to cool.
  6. For the whipped cream topping, add everything to a bowl and whip either in a stand mixer with the whisk attachment or with a hand mixer. Whip until very thick, almost like buttercream.
  7. Transfer to a piping bag fitted with a round piping tip.
  8. To assemble the tart, pipe the cream on top. Decorate with the strawberries, peaches, and mint or basil leaves.
  9. Keep refrigerated until serving.

Recipe by

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