Easy Apple Tart

"Never lose a chance of saying a kind word."

- William Thackeray

Wow! Can you believe it's November? I've been busy. This is a crazy time for me. I've been listing items in my Etsy shop to get ready for Christmas, I always have a big crowd for Thanksgiving, and then my birthday is in December!

Mix together butter and powdered sugar

Before I started my shop, my only "job" was this blog, taking care of the house, and our (very small) farm, taking care of the dogs and my husband. Last year I had lots of time to think about my Thanksgiving menu, invite guests, figure out the table seating and everything that goes with having lots of people over for dinner. This year it will be much less "produced." I have to get used to this busier life I have now, and still figure out how to clean the house!

Then add flour and mix until the dough comes together

But you know, that's not what Thanksgiving is about anyway. It's about being thankful for what we have. Thankful to have friends over and food to enjoy. In the midst of hurricane Sandy, it's easy to be grateful for what I have. I am so sorry if the storm has affected you, my heart really goes out to you. I watch the news and have inspiration and hope when I hear the stories of nurses caring for babies with no power, and people with power opening up their homes to strangers. And then I have sadness and tears for the stories with a not so happy ending.

That's what I'm going to focus on this Thanksgiving, really being thankful. Thankful for everything that I have and being sincerely thankful for my friends and family.

Dough just coming together

Speaking of family, this apple tart recipe is close to my heart. My mother used to make this apple tart for my father. He loved it, and still does.

Press the dough out with your hands to make a free form crust

It reminds me of my mother since she's the one who first made it. (My sister told me she thinks she got it from a Sunset magazine.) It really reminds me of my dad, since he loves it. (He loves all fruit desserts, pies, tarts, cobbler etc.) And it reminds me of my sister since she makes it for her family. One of her sons, my nephew, Max, calls it one of his favorites.

Core the apples then slice them, peeled or not, your choice

 It's one of those great timeless recipes. It's easy and super delicious. Apples are the only ingredient I don't always have on hand. It's a recipe made with little effort, but delivers a big payoff.

The crust is tender, buttery and flaky, sort of like shortbread. It melts in your mouth. You can make it with a tart pan or free form. I make it free form just so I don't have to reach in the cupboard to find a pan.

Layer on the sliced apples

The topping is sweet, with brown sugar and cinnamon. The apples are tart. I use Granny Smith most of the time. You can peel the apples or not. Here I didn't. This gives it a little more texture you may or may not, like.

Apples down

This is really one of my favorite desserts of all time. It's so quick and easy to put together, it's a recipe I have in my back pocket to throw together if I have unexpected guests, since it is loved by all.


 

 

Sprinkle on a mixture of brown sugar, flour and cinnamon

This time of the year it's perfect for entertaining. Apples are in season, and it just has those great fall flavors. It's definitely a great Thanksgiving dessert.

Drizzle on the melted butter

Right out of the oven

From my family to yours, I hope you enjoy this tart as much as we do! May it nourish your family and friends and bring them as much joy as it has brought us.

Queen Anne Dessert Plate, Pink napkins, Antique Mignon ZS & Co. teapot and sugar bowl available at my Etsy shop, House of Lucien

 

 

Easy Apple Tart


Ingredients

2-3 large apples - I use Granny Smith, peeled or not

1/2 cup (one stick)(114 g.) butter, softened, salted or unsalted

1/4 cup (24 g.)  unsifted powdered sugar

1 1/4 cup (175 g.) flour

1/3 cup (74 g.) firmly packed brown sugar

1/3 cup (72 g.) granulated sugar

1/2 tsp cinnamon

4 Tablespoons melted butter

a few pinches of salt


Directions

Preheat oven to 400 degrees Fahrenheit, 200 degrees Celsius, Gas Mark 6.

Start by making the pastry. Cream butter with powdered sugar until fluffy in a large bowl. (I use a hand mixer for this.) Then mix in 1 cup of the flour and a pinch of salt (still using hand mixer) to make a soft dough. When the dough comes together (it will first be crumbly) mix dough with hands until you can shape it into a ball. Using fingertips, press dough into a 9 inch tart pan, or flat on a foil, parchment paper lined or Silpat lined, cookie sheet, to make a free form tart. When I do this, I measure it to make sure it's around 9 inches, that way I know it will be the correct size and probably the correct thickness.

Core and slice the apples, (start with 2). Arrange overlapping on top of dough. If you need another apple, then slice it and add it. In a medium bowl stir together the brown sugar, granulated sugar, and remaining 1/4 cup flour, cinnamon and a pinch of salt. Sprinkle over apples. Drizzle melted butter over all. Bake for 25 minutes in the preheated oven. Let cool a bit before serving. It's best served warm. It's good plain or with vanilla ice cream.

Plum Torte

"Nine times out of ten, when you extend your arms to someone, they will step in, because basically they need precisely what you need."

-Leo Buscaglia

 

I've had a hard time of it in the last week. I've struggled with chronic migraines and neck pain for many years. I don't like to dwell on it, or talk about it much. But man, sometimes it just kicks my butt. I feel much better now, but it put me out of commission for about 4 days. My doggies, Lucien and Coco, have been patient, laying with me in bed, silently wishing me well, waiting for me to feel better. Unlike their usual  2 year old personalities, who run around our house from room to room at top speed, and around the couches, and over the couches, like they are their personal obstacle course.

The plums that started it all

Before the recent incident, I purchased some fabulous plums at Paradise Organics. Those were the best plums I think I've ever had.

I remembered I had read about a purple plum torte, that was the most requested recipe and the most published recipe from the New York Times. In fact published 12 times. What? I thought. The most requested recipe? That must be some torte.

Read about it here with the Essential New York Times Cookbook from Amy Tobin.

Read about it at The Splendid Table.

The batter is thick

In the above referenced articles, the reasons are as follows:

1. Old fashioned, homey flavor.
2. Ease and speed of preparation.
3. 8 Simple ingredients that you probably already have at home. (Besides the plums.)

I made this twice. Once before the headache. Days past and I hadn't taken a good picture of it, and it got eaten, so I needed to make another one. Darn. That's the one with the halved plums, above. I made it again yesterday with sliced plums, they were the larger variety black plums. I actually liked it better with the sliced plums because it seemed like you got more fruit per bite. If you halve them, I suggest not leaving so much space between each one like I did in the one shown above.

The above torte is the after picture from the halved plum torte. Both times I made this, the fruit sank. I thought that's what was supposed to happen. But in one of the articles above, her plums look nice and pretty sitting on top! I was like, what? It's such a simple recipe I don't know what could have gone wrong. No matter, still yummy, still a great dessert. Mine just not as pretty.

This was my second time making it, and my favorite.

The torte is sweet and a bit tart from the plums (especially if you use purple plums, the small variety the recipe calls for.) The top is crisp from the sugar, the cake element gets more moist as it sits. I think it was better the next day after baking. There is a bit of cinnamon on top I was skeptical about. Now I love it. The original recipe calls for one teaspoon. I used about half, both times and was pleased with the results. Another addition I made the second time was to add vanilla extract. I've noted the changes in the recipe, below.

This is the "after" picture of the sliced plum version.

This recipe is indeed easy and simple. Really it only takes about 10 or 15 minutes to put together. You could really use any fruit, or combination of fruits. Blueberries and nectarines sound good, peaches and raspberries sound mouth watering. I think I need to make this again!

Vintage hand painted and Signed Dessert Plate and Cup and Saucer from Arzburg Germany, available at my Etsy Shop, House of Lucien.

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Plum Torte



adapted by the one from Marian Burros, Lois Levine

From The New Elegant But Easy Cookbook, by Marian Burros and Lois Levine.

As I mentioned, feel free to use whatever fruit you have on hand. Just use enough to cover the top of the batter. Peaches, apricots, even berries, or a combination are great choices.


Ingredients

1 cup (150 g.) all-purpose flour

1 teaspoon baking powder

Large pinch of salt

1 cup (200 g.) sugar

8 tablespoons (1 stick) (113 g.) unsalted butter or salted (if salted just use a smaller pinch of salt), softened

2 large eggs

1 tsp. vanilla extract

12 small purple plums, halved and pitted - Or large black plums sliced, about 4 or 5, enough slices to cover the batter generously. Or whatever fruit you'd like.

2 teaspoons fresh lemon juice, or more or less, depending on the tartness of the plums - I didn't use the lemon juice both times. I think it's optional

2 Tablespoons sugar for sprinkling on top

1/2 -1 teaspoon ground cinnamon - I used 1/2 tsp. Use to your taste. If you are using a fruit that cinnamon doesn't sound good with, then omit.

Directions

Heat the oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4.

Sift the flour with the baking powder and salt in a medium bowl.

Cream 1 cup sugar and the butter in a large bowl with a hand mixer (or in a mixer) until light in color. Add the eggs and vanilla and mix, then add the dry ingredients and blend until incorporated.

Spoon the batter into a greased 9-inch springform pan. Cover the top of the batter with the plum halves, skin side up. Or with whatever sliced fruit you are using. Sprinkle with the remaining tablespoons of sugar and the lemon juice (if using), adjusting to the tartness of the fruit. Sprinkle with the cinnamon (if using.)

Bake until the cake is golden and the plums are bubbly, 45 to 50 minutes. Cool on a rack, then unmold.

Summer Vegetable Tart

"If you hear a voice within you say 'you cannot paint,' then by all means paint, and that voice will be silenced."

~Vincent Van Gogh

 

This tart is amazing. I mean it's the best thing I've put in my mouth in a long time.  It's simple, but done well. Many delicious ingredients conspiring on your behalf, bring you a tart bursting with fresh flavor. The pesto, homemade, full of fresh basil, spinach and garlic. The smell of which wafted through the house while cooking. Melty fresh mozzarella and fresh vegetables grilled in a grill pan on the stove really adds a smoky flavor. A fact I'm always surprised about when I use a grill pan indoors. The blistering of the tomatoes just enhances their sweetness. All sitting on  flaky puff pastry. I mean this tart is good.

Poking holes in the the puff pastry so it doesn't puff up too much.

The puff pastry is flaky and delicious.

I was so happy when I purchased this pre-sliced mozzarella! Having never used this before, I thought it would help save time, but when I saw how thick the slices were, (more for using in a Caprese Salad) I worried, until I bit into the yummy cheesy goodness.

Like I mention in the above caption, I thought what a great idea, already sliced mozzarella! Until I got it home and saw just how thick it was. Well, I did slice a few of the super thick pieces in half, but others I left that large. For me, the large mozzarella bites were the best since fresh mozzarella is a cheese I love. Even the thick pieces melt quite well.

Thinly sliced zucchini done on a mandoline. This can be also sliced thinly with a knife, or even diced small. Since you cook it before baking it on the tart, it has a chance to soften.

The thick pre-sliced mozzarella is a blessing or a curse, depending how you see it.

I used this as the sauce, it came from my freezer (I made it, then froze it. :)

I made the pesto a while back and froze it. Pesto freezes very well. You can use store bought if you'd like. Or even use tomato paste mixed with a little water and garlic. Or use olive tapanade! The options of your sauce element are endless. Just don't use something too liquidy. The puff pastry can't handle it and will turn soggy on you. 

Puff Pastry out of the oven ready to be topped

I'm lucky my husband doesn't like pesto. I got this baby all to myself. It reheats well in the oven the next day.

Meet Coco, our new pup

For those of you who follow my blog, I talked about the dog we took home on our last trip to Hood River, Oregon in my last brownie post. What I didn't mention in my post is how I practically begged to keep her to the previous owners. (I mean they had only had her for a week and a half, and who knows? It doesn't hurt to ask.) I let them know that she gets along with my dog so well they act like best friends. And that we love her so much. This dog just feels like family. I told them if they kept her we would totally understand and bring her back to them (a 3 hour ride one way, that's why it didn't happen sooner.) A few days passed, they called me and let me know WE CAN KEEP HER! YAY! I nearly jumped for joy. Such great news! She's proved to be a great and incredibly loving dog that we are so happy to call as family. Dreams really can come true.

 

 

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Summer Vegetable Tart

adapted from the Garden Vegetable Tart from Better Homes and Gardens August,2012 Issue

Ingredients

1 frozen puff pastry sheet (half of a 17.3 oz. package.)

2 ears of fresh sweet corn, cooked already, perhaps from the night before - I didn't use all of the 2 ears, maybe 1 1/2

1 medium zucchini - thinly sliced lengthwise

1 pint cherry tomatoes - Surprisingly, I did use all of these

4 oz. thinly sliced fresh mozzarella (I probably used almost double this amount since my mozzarella was so thick, so the amount is to your taste. If you love lots of cheese, you're going to slice it a little thicker and use more, FYI.) Use enough sliced mozzarella to cover your tart.

Pesto - roughly 1/3 cup (79 ml.) - homemade or otherwise OR use 1/4 cup (59 ml.) tomato paste mixed with a little garlic, and thinned with a little water, OR use olive tapenade - I used homemade pesto like I previously mentioned

Fresh Basil - thinly sliced - (optional) - I would use this if you are NOT using pesto for the sauce. If you are using pesto, that's probably enough basil. I did not use extra basil, just wanted to mention it if you won't be using pesto.

Directions

Preheat the oven to 425 degrees Fahrenheit, 220 degrees Celsius, or Gas Mark 7.

Roll out the puff pastry on a lightly floured surface to a 14 inch by 10 inch rectangle. Transfer to a parchment paper lined cookie sheet. (If you don't have parchment paper, you don't need it, it just really helps transferring the tart back to a cutting surface when it's done.) Prick the pastry all over with a fork, and bake in the preheated oven for 10-12 minutes, until the center is set and the edges are lightly browned. Remove from the oven and press it down with a spatula if it's too puffed up.

Now for the veg. If your corn isn't cooked already, you can microwave it wrapped in wax paper for 2 or 3 minutes. Or you can steam it, in a large pan with a steam basket and a little water, till it's just getting soft. I always cook my corn in it's husk in the oven at about 400 degrees Fahrenheit, 200 degrees Celsius, Gas Mark 6, for about 40 minutes.

Lightly brush the zucchini slices, tomatoes and corn with a little olive oil and sprinkle on some salt. Prepare an indoor grill pan. ( I mean sure, you could grill the veg outdoors if that's how you roll.) Cook the vegetables on medium high heat till they are tender, a few minutes. I cut my cherry tomatoes in half and placed them on their backs, and cooked them just for a few minutes. The corn I had already cut off the husks so I didn't grill it, but next time I will, and the zucchini was so thin it just needed a minute or two. When that's done, set the vegetables aside. Cut the corn off the husks if you haven't already.

Spread your sauce (pesto, tomato paste mixture or olive tapenade) on the puff pastry. Add the mozzarella cheese, zucchini slices, corn, and tomatoes.

Bake 10-12 minutes, until the cheese has melted and the puff pastry is golden brown and delicious. Top with fresh basil (if using.)

Orange Mascarpone Tart

"When you squeeze an orange, orange juice comes out -- because that's what's inside. When you are squeezed, what comes out is what is inside."

- Wayne Dyer

This tart is one of my favorite uses for Mascarpone cheese. So when I made my own, I knew  I wanted to make this tart.

It features flavors from the middle east. Honey, oranges, cardamom and pistachios. I love that it is unique. Which I think makes it perfect for a dinner party. I've made this tart a number of times and whenever I serve it to guests it always gets rave reviews.

It's easy too! And can be made earlier in the day, so it's ready when you are.

Orange Mascarpone Tart

adapted from this recipe

Ingredients

1 pie crust for a 1 crust pie, or use a refrigerated or frozen crust
2-3 large navel oranges
1 8- to 8.8-ounce (227 g.) container chilled mascarpone cheese, or 1 recipe of homemade mascarpone
1/2 cup (125 ml) chilled heavy whipping cream
1/4 cup (45 g.) sugar
3 tablespoons honey
1/2- 1 teaspoon ground cardamom
2 tablespoons chopped pistachios

plus more honey for drizzling

Directions

Preheat oven to 400 degrees Fahrenheit, 200 degrees Celsius, Gas Mark 6.


Press pie crust onto bottom and up sides of 9-inch-diameter tart pan with removable bottom; fold sides in and press to extend sides 1/4 inch above rim of pan. Pierce crust all over with fork. Bake until golden brown, about 30 minutes. Cool completely on rack.


Meanwhile, use a microplane to zest 2 oranges and set aside the zest. Cut off remaining peel and pith from oranges. Cut the oranges in half, then slice 1/2 inch slices. Place orange slices on paper towels to drain slightly.

Combine mascarpone, cream, sugar, the 3 tablespoons honey, cardamom, and orange peel in medium bowl. Using electric mixer, beat just until blended and peaks form (do not overbeat or mixture will curdle). Spread filling evenly in cooled crust. Arrange orange slices atop tart in concentric circles; sprinkle with pistachios.


Lightly drizzle honey on top of whole tart.


This can be made early in the day and refrigerated.