After months of creating a dessert cycle my boss vetoed peach cobbler as a dessert even though it was a top seller. Because of the nature of my place of employment I have to choose desserts that are very traditional as many of the patrons are older and expect to see things that are familiar. While I would love to use unique flavor combinations I am limited as to what I can serve that my boss will approve. With peach cobbler vetoed due to its simplicity I started to brainstorm as to what could take its place. I knew I still wanted to use peaches and desserts with alcohol always sell so I thought why not make a bourbon peach tart? With a combination of recipes from Nancy Silverton, Cook’s Illustrated, and my own, I came up with this dessert. Happy Eating! Continue reading
Made a lovely berry crostata at work today although I have to wait until sundown to taste it. It was a simple recipe based off Nancy Silverton’s Tart dough, filled with fresh berries tossed in a little sugar and cornstarch. It went quickly amongst the staff but I managed to safe myself a piece and snag some extra dough to try a savory crostata for dinner.
- 1 1/2 cups all-purpose flour
- 3/4 cup cake flour
- 3 tablespoons granulated sugar
- Dash of salt
- 3/4 cup (1 1/2 sticks) cold butter, cut into pieces
- 2 tablespoons ice water
- 1 tablespoon vanilla extract
1. Preheat the oven to 400 degrees. Combine the dry ingredients in a food processor and sprinkle the butter on top. Pulse until the mixture resembles moist cornmeal.
2. Sprinkle the ice water and vanilla over the top of the dough and mix until it comes together and pulls away from the sides of the food processor.
3. Remove, wrap in plastic, and refrigerate for at least 30 minutes.
- 3 cups mixture of blackberries, blueberries and cut-up strawberries
- 5 teaspoons sugar
- 1 tablespoon cornstarch
- Crostata dough
- 1 tablespoon coarse sugar
- Vanilla ice cream
1. While the dough is chilling, gently toss the berries, sugar and cornstarch until the berries are well coated.
2. Roll the dough out into a circle, about 16 inches, leaving it a little thick. Move to a cookie sheet and place the fruit in the middle, leaving about a 2 inch border.
3. Pleat the edges over to form a six sided tart with the fruit showing, pressing each pleat firmly.
4. Brush the dough with water and sprinkle with coarse sugar.
5. Bake until the crust is browned and firmed and the fruit is thickened about 30-35 minutes.
I saw this recipe via craftzine and it was too cute not to try. It was just my luck at work that we had a few leftover apples to play with as well as some leftover pie dough from the quiche we were working on. I made a total of four, two similar to the recipe from Paper Plates and China, and two improvised based on N.C.’s idea to make one savory.
I chopped the apples, added a little salt, some Gruyere, prosciutto and topped it with a lattice crust.