Indulge in Galatopita, a Greek delight featuring creamy custard in a golden crust. With milk, semolina, and citrus zest, it's perfect for any occasion.
Pumpkin, Orange and Sage Galette by Ottolenghi
Une tarte nuage ou chiffon pie est une tarte constituée d'une garniture à la texture légère et aérienne. La chiffon pie a été inventée à Los Angeles en 1926 par Monroe Boston Strause. Connue alors sous le nom de pie king, la recette originale demandait que les blancs d'œufs battus soient montés dans un liquide épaissi à la
Apricot Frangipane Tart is one of the most delicious tarts ever. Buttery flaky crust, almond filling topped with ripe sliced apricots, by far one of the best summer tarts. Apricots might be my favorite fruits for tarts as their flavor is enhanced when cooked and they bring an amazing flavor to any dessert.
Soft, fresh and moist ricotta and pear filling, over a crumbly, sweet and lemony crust Happy Friday! I made this ricotta and pears cake last weekend for some friends that came over for dinner. But I've been so busy that it took me a whole week to write down the recipe and post the pictures. This generally doesn't happen, but it's the beginning of the school year and I'm swamped with volunteer work and keeping up with the new schedule. Anyways, this tart came out really good: a crumbly sweet and lemony crust, covered with a deliciously soft and moist filling made with ricotta cheese and pears. Yummy! Note, I used canned pears in pear juice, because much juicier than the fresh pears I found at the store. You are welcome to use fresh pears as long as they are ripe and soft. And one more thing: for the crust you are only using the yolks of the eggs. Don't throw away the whites!! You can always make some super quick almond cookies, like I did. Or some crispy meringues! Enjoy :-) Ingredients: to make an 11 inch round tart For the crust: 2 egg yolks 3/4 cup (150 gr) of sugar 1 1/2 sticks (6 oz, 170 gr) of unsalted butter softened 1/2 teaspoon of vanilla extract 1/4 teaspoon of salt 3 tablespoons of milk 1/2 lemon, zest 2 1/2 cups (400 gr) of all-purpose flour For the filling: 8 oz (225 gr) ricotta cheese 1/2 cup (100 gr) of sugar 3 tablespoons of milk 2 eggs 1/teaspoon of vanilla extract 1/2 lemon, zest 3 small pears, I used canned pears (15 oz can) Preparation time: 1 hour and 15 minutes Directions: Step 1: In large bowl mix the egg yolks and the sugar until well blended. Step 2: Add butter, vanilla extract, zest of half lemon, milk and salt. Mix well. Step 3: Add the flour, one cup at the time. Blend until the flour is all mixed in. Step 4: Grease an 11 inch tart pan with butter and flour. Place about 3/4 of the dough (the rest will be used to decorate the top) in the pan and press it to the bottom with a spoon or your hands. Make it as flat as possible. Work with your fingers around the edge to make it even. Remove any extra dough. Prick the dough with a fork. Step 5: Preheat the oven to 350 degrees (175 degrees C). In a large bowl, blend the ricotta cheese with the sugar. Step 6 : Mix in the milk, eggs, rest of the lemon zest and vanilla extract. Step 7: Pour the ricotta mixture onto the crust, and decorate with the pear cut in slices. If you used canned pears, remove all the juice. Step 8: With a rolling pin, roll the rest of the dough and cut it in thin long strips. Place on top of the tart as shown in my picture. Step 9: Bake for about 45 minutes until slightly golden on top. Let the tart cool down before removing from the pan. Sprinkle with powder sugar if you like. Store in the refrigerator... unless there's no leftover :-) Enjoy!
In this recipe adapted from Alice Medrich's _Pure Dessert_ (Artisan, 2007), labneh, a thick strained yogurt, is the base for a vanilla-spiked filling.
This recipe traces its history back through Spain and France, but these days can also be found in Latin America. Almond custard is wrapped in puff pastry and baked until golden and flaky – no accompaniments necessary.
We know you’ve looked at it, hesitated and didn’t buy it, but now is the time. We have 20 recipes just waiting for you to be brave and add rhubarb to your basket.
This is one of the easiest pastries that you’re ever going to make, because there is really not much baking involved, it’s really a matter of assembly. It requires nothing more than fresh stone fruit, puff pastry, and sugar. Yep, that’s pretty much it. I used plums because they are in season, and I love them, but next time, if I can get my hands on some delicious peaches, I’m going to use them. I’m sure that nectarines or apricots would work equally as well, and if I’m feeling dangerously inventive, I may give fresh cherries a go. If you want to do something special for the family for their weekend breakfast, or dazzle overnight guests, just remember to put out one sheet of puff pastry from a Pepperidge Farm two-pack into the fridge before you retire in the evening. The next day take it out, cut it up, line it with the stone fruit, and bake. They are beautiful, delicious, and come on, with fresh fruit, these have to be good for you, right? Simple Plum Tarts 1 sheet frozen puff pastry (from a 17.3-oz. pkg.), thawed 1 pound Melissa's Organic Plum Bites, pitted, sliced into wedges* 1/2 cup granulated sugar Powdered sugar Honey or maple syrup to drizzle *I found that one plum made one tart Preheat oven to 425°F. Unfold pastry onto cutting board. You will see that it makes a triptych. Cut on those two fold lines, and then cut in half to make six 4" rectangles. Place pastry on a parchment-lined baking sheet. Top with plum slices, leaving a 1/2" border. Sprinkle each tart with 2 tablespoons of sugar. Bake tarts, until edges of pastry are puffed and golden brown, 20-25 minutes. Allow to cool and sprinkle with powdered sugar. Drizzle with honey or maple syrup just before serving. PRINT RECIPE If you prefer savory, this Accidental Asparagus Tart is easy and delicious. This post is linked to: Wine’d Down Wednesday Happiness is Homemade Sunday What’s for Dinner Sunday Dishing It & Digging It Dream, Create, Inspire Wonderful Wednesday Whimsical Wednesdays O My Heartsie Girls Wonderful Wednesday Full Plate Thursday Thursday Favorite Things This post contains affiliate links.
This Rustic Plum Galette is a fruit galette made with a white cornmeal crust and laden with sliced plums. It's an easy dessert recipe that tastes like a fruit pie.
For the prettiest presentation, use a combination of green (1 cup) and red gooseberries (2 1/2 cups). Currant jelly yields a dessert that's quite tart, so if you want to go slightly sweeter, try apricot. Either way, serve with dollops of freshly whipped cream.
Une succulente tarte aux dattes et amandes qui va vous séduire à coup sure. Cette association est tout simplement exceptionnelle, testez vous allez adorer
Frangipane este minunat, mai ales in combinatie cu capsunele si coaja crocanta de tarta.
Leckere Quiche mit Ziegenkäse, Serrano Schinken und frischen Feigen - das perfekte Dinner! ;)
Tiramisu is a popular Italian custard dessert made with egg yolks, mascarpone cheese, strong coffee, and ladyfingers. Tiramisu pie takes that dessert to the next level! Made with a flaky, buttery crust, this dessert is perfect
The custard creaminess of Debbie Major’s crème brûlée tart is a perfect match for the fragrant addition of saffron.
I was making a dessert for a client the other day to celebrate their anniversary when I started wondering if there was any anniversary for B. and I to celebrate soon. No first kiss, first dinner cooked together, no first trip anniversary in sight. Actually there is one soon…if I wrote real fast and everyday:…
This Apricot Frangipane Tart is a French Summer classic, through and through. Made with ripe apricots baked in an almond frangipane over a buttery crust, it is a favorite to bake in French househol…
We've gathered up some of our favorite gluten-free galette recipes - from sweet to savory - and stored them here in one easy to use collection!
This Honey Baklava Tart is a merging of cuisines. Italian Frangipane and Turkish Baklava combine to make a tender, luscious honey, pistachio and hazelnut tart. A truly special treat.
Lofty, fudgy almond custard barely contained within a tender, flaky crust make this pie from the Extremadura region of Spain a rustic showstopper.
Recipe makes 2 Galettes/Tarts
A classic, French-style lemon tart made with a buttery, flaky crust and creamy, dreamy lemon curd filling.
Serves 4, as a main Ingredients PASTRY ¾ cup/100g all-purpose flour, plus more to dust ¼ cup/30g whole-wheat flour 2 tbsp quick-cook polenta 1 tbsp finely chopped sage leaves, (about 6 leaves) 1½ tsp superfine sugar ¾ tsp flaked sea salt ¼ tsp black pepper 4 tsp olive oil 6 tbsp/80g unsalted butt
Homemade frangipane is a creamy almond paste that is used as a base for tarts and galettes. It's made from ground almonds, butter, sugar, eggs, and almond extract. It is so delicious, you'll want to add it to all desserts! Gluten-free.
This Apricot Frangipane Tart is a French Summer classic, through and through. Made with ripe apricots baked in an almond frangipane over a buttery crust, it is a favorite to bake in French househol…
This peach and almond tart is a little effort to make, but the results are delicious, with a light hazelnut and almond frangipane holding the poached peach slices. You can skip the pastry making part of this recipe if you like and use a ready-made sweet pastry
With a flaky, buttery crust folded over juicy plums, this rustic plum galette makes a lovely summer dessert.
A subtly sweet and tangy tart made with a creamy mascarpone and Greek yogurt filling in a pistachio and black pepper shell; topped with fresh figs, crunchy pistachios and sweet honey.
When life gives you Apricots, make an Apricot Flaugnarde! This dessert hailing from the Limousin region, in south-central France, is a delicious variant of the Cherry Clafoutis – but made with Apri…
Tart apples sprinkled with cinnamon and sugar are nestled between layers of flaky phyllo pastry in this inexpensive dessert recipe.
Brighten up your day with this amazing tart made with sun-kissed ripe berries, delicate and rich ricotta cheese, over a buttery and crumbly crust
Nutty, buttery, addictive.
