Strawberry Galette

I enjoy making Pies but sometimes it's really nice to not worry about crimping or other fancy edges and that's why I like Galettes. Making a Galette is so easy and always fun because you never can tell just how it's going to turn out. Not that it won't be delicious, but the shape is always unique!

I rarely ever add sugar or other spices to my fruit galettes, I just let the natural taste of the fruit stand on it's own. However I always add 2-3 TBL of cornstarch to the fruit to help soak up some juice otherwise your galette may spring a leak!





Fruit Galette
Recipe adapted from CookingLight

Fruit Filling:
(I used abt 4-5 c of sliced fresh strawberries)
2 1/2 c fresh blueberries (I skipped)
3 c thinly sliced peaches (I skipped)
1/2 c granulated sugar (I skipped)
1/4 c light brown sugar (I skipped)
1 tsp ground cinnamon (I skipped)
1 tsp pure vanilla extract (I skipped)
1 tsp fresh minced ginger (I skipped)
3 TBL cornstarch

Crust:
1 3/4 c all-purpose flour
1/3 c granulated sugar
1/4 c coarse cornmeal
1/4 tsp salt
1/2 c cold butter, cut into small pieces
1/3 c fat-free buttermilk (I use milk or kefir)
Abt 2 TBL semolina flour to sprinkle on the dough

1-2 TBL cornmeal to sprinkle on the parchment paper

To finish the crust:
1 egg white
2 TBL fat-free milk
1 TBL turbinado sugar (I used coarse white sugar)

Center a rack in the oven and preheat to 350 degrees.

Combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball. Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. Refrigerate for 30-35 minutes.

Remove the dough from the refrigerator. Sprinkle some cornmeal on a large piece of parchment paper and roll out about a 14" diameter circle. It does not matter is the circle is not perfectly round. Carefully move the dough circle and the parchment paper to a baking sheet. Sprinkle a little semolina flour in the middle of the dough circle, leaving a 2" border. The semolina flour will help soak up any juice from the fruit.



Place prepared fruit into center of circle. You can carefully arrange the fruit or do like I do and just dump it in the center leaving a 2" border free of any fruit.



Fold the 2" border over the filling, overlapping where necessary and pressing gently to adhere the folds.



Lightly whisk the egg white and milk in a small bowl. Brush dough with egg wash, and sprinkle with turbinado sugar. Bake for 1 hour, or until crust is golden brown and the filling is bubbly. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. (Cutting it too quickly will cause the dough to crack). It's best served at room temperature or slightly warm.





Here is a picture of an unbaked mixed fruit galette that I made a few months ago.







A while ago Julie of Working on a Dream gave me the Butterfly Award. In the hustle of summer this award completely slipped my mind until a few days ago. I owe Julie a most heartfelt apology.



All Rights Reserved 2008-9 © Big Black Dog

TWD -- Rewind to French Pear Tart

Being this was Easter week I was pressed for time and was unable to make this weeks' Tuesdays with Dorie recipe, 15 Minute Magic: Chocolate Amaretti Torte, hosted by Holly of Phe/MOM/enon. My apologies to Holly.

However, for our Easter dinner dessert I did make the French Pear Tart which was a recent recipe for the 1 year anniversary of TWD and hosted by Dorie Greenspan. I realize this does not fulfill my obligations to TWD but don't worry, I am looking forward to next week's recipe. In fact I'm looking forward to the next 2 recipes!! ;)

The French Pear Tart was delicious and was a perfect dessert for my Easter main course of Stuffed Pork Loin with Balsamic Sweet Cherry Sauce. The crust for the Tart was also a recipe from Dorie and it was so easy to work with and I loved it. And I can't wait to make this tart with apples. Gosh, it was SOOoooo good!!!






French Pear Tart
Recipe adapted from "Baking from my Home to Yours" by Dorie Greenspan

Pears:
6 canned pear halves OR 3 medium pears, firm but ripe
1 lemon
4 cups water, optional
1 1/4 cups sugar, optional

Almond Cream:
6 tablespoons unsalted butter, at room temperature
2/3 cup sugar
3/4 cup ground blanched almonds
2 teaspoons all-purpose flour
1 teaspoon cornstarch
1 large egg
2 teaspoons dark rum or 1 teaspoon pure vanilla extract

1 partially-baked 9-inch tart shell, made with Sweet Tart Dough (see below), at room temperature

Confectioners' sugar for dusting, or apple jelly for glazing

Makes 6 servings


Sweet Tart Dough
Recipe adapted from "Baking from my Home to Yours" by Dorie Greenspan

1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 stick plus 1 tablespoon (4 1/2 ounces) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk








All Rights Reserved 2008-9 © Big Black Dog

Mini Tarts!

The other day my husband told me "You're getting a bit carried away with cupcakes!" Hmmmm...I love making cupcakes but I've baked little else in a last month or so. Since we are low on baked goods I decided to make some tarts. Not just any tart though, mini chocolate tarts. Of course I had to decorate them and what better then with Whipped Cream laced with fresh fruit!

On recommendation from my friend Lucy, I made Martha Stewart's Chocolate Pudding 101 for the chocolate filling. When making a chocolate pie or tart Lucy suggests adding 1 more TBL cornstarch for a bit extra stabilization. The chocolate pudding was out-of-this-world delicious!



Chocolate Almond Crust
Recipe adapted from "Food and Wine"

1 1/2 cups all-purpose flour
3/4 cup almond flour
1/2 cup plus 3 tablespoons sugar
6 tablespoons cocoa powder (I eliminated and subbed 1/2 tsp vanilla)
Pinch of salt
1 1/2 sticks cold unsalted butter, cut into cubes
1 large egg

Makes 1-11" Tart or 18 Mini Tarts

1. In a food processor, combine the all-purpose flour, almond flour, sugar, cocoa and salt; pulse to blend.
2. Add the butter; pulse until the mixture resembles coarse meal.
3. Add the egg; process until the dough just comes together.
4. Turn the dough out onto a sheet of plastic, flatten into a disk and chill for 30 minutes.
5. Preheat the oven to 350°. Butter an 11-inch fluted tart pan with a removable bottom.
6. On a lightly floured work surface, roll the pastry out to a 14-inch round 1/4 inch thick. Fit the pastry into the tart pan. Run the rolling pin across the rim of the pan to cut off any overhanging dough. Patch any tears in the pastry with scraps. Line the pastry with foil and fill with pie weights or dried beans.
7. Bake in the center of the oven for 30 minutes, or until the crust is nearly dry. Remove the foil and bake the crust for 15 minutes longer, or until firm. Let cool.


Chocolate Pudding 101
Recipe adapted from Martha Stewart Living

6 tablespoons sugar
3 tablespoons cornstarch **See Note
1 1/2 tablespoons cocoa powder
Pinch of salt
2 1/4 cups heavy cream
1 1/4 cups milk
1 teaspoon pure vanilla extract
6 ounces best-quality semisweet chocolate, finely chopped
1 1/2 tablespoons unsalted butter, cut into small pieces

**Note: If you're making a pie or tart add 1 additional TBL cornstarch as per Lucy's instructions.

1. In a medium saucepan, whisk together sugar, cornstarch, cocoa, and salt. In a 4-cup measuring cup, combine 1 1/4 cups cream with milk and vanilla. Whisk 1 cup cream mixture into dry ingredients until cornstarch is completely dissolved. Whisk in remaining cream mixture until smooth.
2. Place saucepan over medium heat. Cook, whisking constantly, until mixture comes to a boil and thickens, about 4 to 5 minutes. Add chocolate, and cook, whisking until chocolate is melted, about 1 minute. Remove from heat, and whisk in butter until melted. Using a 3-ounce ladle, pour pudding into six dessert cups. Refrigerate until completely set, about 1 hour.
3. Whip remaining cup of cream to soft peaks, and serve with pudding.


Whipped Cream Frosting
Recipe adapted from my Mom

1 c. heavy whipping cream
1 TBL sugar

Optional: 1/2 tsp vanilla (I skipped the vanilla)

With a hand mixer whip heavy cream into soft peaks. Gradually add sugar and vanilla. Whip to stiff peaks. If you adding fruit gently fold in puree and whip again to stiff peaks. Must be kept refrigerated.

For Chocolate Whipped Cream
Add 1 rounded TBL cocoa powder

For Fruit laced Whipped Cream:
Add 1/4 c. pureed fruit such as strawberry, rhubarb, raspberry, blueberry, peach or even a citrus fruit like orange. I used fresh strawberries and the lighter cream is rhubard. The rhubarb is delicious...very delicious, but I'm a rhubarb loved from way back!




All Rights Reserved 2008 © Big Black Dog

My best Apple Pie EVER

I made an apple pie yesterday and OMG and if I do say so myself, it is the best pie I've ever made!

And I'm entering my Apple Pie in the St. Paddy's Day Pub Crawl 2008 hosted by Sugar Plum!






I don't really use a recipe for my apple pie filling. I just wing it and I like to keep it simple with lots of apples and usually use a mix of 3 different varieties of apples.





My Apple Pie Recipe

5-6 large apples, a mix of 3 varieties such as Granny Smith, MacIntosh, Cortland or Gala
1 c. sugar
1 heavy tsp cinnamon

Slice apples into bit sized pieces, I leave the skins on as they add quite a bit of flavor. Mix sugar and cinnamon and mix with apples until the apples are well coated.

When you dump the apples into the pie pan the amount of apples will pile up well above the edge of the pie plate which is just fine. The apples do cook down a bit and I think an apple pie should be thick and juicy...after all it is Apple Pie!



Foolproof Pie Dough For a Single-Crust Pie
Recipe adapted from Cook's Illustrated

1 1/4 c. unbleached all-purpose flour (6 1/4 ounces)
1/2 tsp table salt
1 TBL sugar
6 TBL cold unsalted butter (3/4 stick), cut into 1/4-inch slices
1/4 c. chilled solid vegetable shortening, cut into 2 pieces
2 TBL vodka, cold
2 TBL cold water (I skip the water)

**See My Notes for:
Abt 1 TBL Semolina Flour for dusting bottom crust
Abt 2 TBL cream for finishing crust

For a 2-crust pie just double the recipe. But I still skip the 2 T. of water.

1. Process 3/4 cups flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days. Also freezes very well.
3. Sprinkle your pastry cloth with flour. I like to use semolina flour for rolling out pie crust. Roll the dough until it is about 1/8" thick and several inches larger then your pie pan.
4. Transfer dough to pie pan and press to fit pan. Crimp edges.
5. Poke holes in the bottom crust, careful to make some holes around the edges.


My Notes: Sprinkle some semolina flour on the bottom crust before adding the apple filling. This helps soak up any moisture from the filling and keeps the bottom crust nice and crisp. I brush the upper crust with a little bit of cream before baking.



Cider Bourbon Sauce
Recipe adapted from Epicurious

5 cups apple cider (I used apple juice)
5 tablespoons unsalted butter
2 tablespoons sugar
3 tablespoons bourbon **See My Note

Boil apple cider in heavy medium saucepan until reduced to 3/4 cup, about 45 minutes. Add butter and sugar and whisk until butter melts. Boil 3 minutes, whisking occasionally. Remove from heat. Whisk in bourbon. Cool sauce completely before serving.

My Note: I topped the Whipped Cream with a drizzle of Cider Bourbon Sauce. But if I was making the sauce again, I would use brandy as I thought the bourbon was a bit harsh for my apple pie.


All Rights Reserved 2008 © Big Black Dog