Rhubarb! Details on my Instagram… click here.
Cover an 11-inch shallow, removable bottom, quiche tin with pre prepared butter puff pastry. (I like White Torque from France.)
Open a packet of @LoveBeets White Wine Balsamic, Beets. Pour contents into a bowl and add a splash (or about a third of a cup) of water.
Purchase 4 medium sized apples. (I like Pink Lady.) Purchase a 4 lb wedge of Calabaza Pumpkin Squash. Slice apples with a mandolin- across ways, (setting number 2, or the second smallest setting on the mandolin.) and dip each slice, quickly, in the beet water. Set aside. (The vinegar in the beet liquid will keep the apples from browning.)
Cut the Calabaza into large wedges of at least 2 and a half width, and mandolin them, set aside. With a 2 and a half diameter cookie cutter, cut Calabaza sliced, into circular disks.
Layer up the pie with alternate squash circles, and cross cut, beet dipped, apple slices in circular pattern or any pattern of your choosing.
Melt one stick (or 8 tablespoons) of unsalted butter in a small pan, with half hand-full of fresh Sage leaves. When just melted, brush top of tart with the sage butter, (not leaves), trying not to dislodge layers.
Put tart in a pre-heated 325 degree oven for 1 hour and 20, to 35 minutes, or until tart smells fragrant, and the apples are cooked through and starting to brown on top, and releasing juice at their bottom. During the cooking process you’ll need to brush the tart again with the butter sage mixture after 30 mins, and then again when an hour is up.
Remove tart, and while warm, sprinkle entire tart with good quality sea salt, to taste.
Dot with the fried sage leaves from the butter sage mixture, and also chiffonade/chop a few fresh sage leaves and sprinkle over the top.
Serve tart immediately, while warm. Serves 8, as an appetizer. You could also serve each wedge with a big generous dollop of mascarpone, or a little shaved parmesan. Or, if you like some spice, you could dry roast some pumpkin seeds in a pan in a little salt, sugar and cayenne pepper and scatter on top, to provide bite, texture, and crunch.
Preheat oven to 350 degrees. In a small bowl put dry ingredients: 1 1/2 cups of All Purpose flour, 1 1/2 teaspoons of Baking Powder, 1 teaspoon of Salt, 1 teaspoon of ground Cinnamon. Set aside. In a cast iron skillet on the stove top, put a half cup of raw sugar and 2 tablespoons of Blackstrap Molasses, with 5 tablespoons of Unsalted Butter and scrape in the seeds of one vanilla pod. (I prefer @heilalavanilla.) Sprinkle with a heavy pinch of salt. Wait until sugar granules are dissolved and not at all crunchy. Don’t let burn. Pour into a greased 9 inch oven safe metal baking pan. The caramel will be scorching hot, so be careful. It will also set quickly, which is fine. Top with sliced banana, any way you wish. In another bowl with a mixer and paddle, cream 8 oz unsalted butter with a half cup of granulated sugar. Add half a cup of whole milk, 2 whole eggs, and one teaspoon of Pure Vanilla Extract (I prefer @heilalavanilla) Mix gently till combined. Pour in dry ingredients, and fold together. Then pour mixture over the top of the banana and caramel and bake for 30-40 minutes or until browned and bubbling. Remove from oven and carefully flip over onto a plate. Serve warm with Salted Caramel Ice Cream and sprinkle if wish, with fresh Thyme.
Recipe was inspired by the fabulous baker @davidlebovitz.
This tart is based from the recipe from Taza Chocolate Blog.
Most of my tarts, despite their elaborate top, are very easy to make.
You’ll need an 11 Inch Tart pan. You’ll also need to hollow out some space in your fridge to lay a 11 inch tart pan. If your fridge looks anything like mine, this might take some time!
30 Chocolate Sandwich Cookies (I used Wholefoods brand, but Oreo’s work well.)
3 Tablespoons of butter, melted.
1 to 1 1/2 Heavy Cream
9 oz Bag of Semi Sweet Dark Chocolate Chips.
1 lb of fresh Cherries. Cut in half, and de pitted.
1. Process sandwich cookies in a food processor until fine crumb. 2. Pour melted butter over, combine, and then press into an 11 inch tart pan and place in the fridge a half hour to set. 3. In a heavy based saucepan, combine chocolate bars or chips, and heavy cream on medium-low heat, stirring gently until combined.. add more cream or chocolate until you get the depth of color you want… I ended up using a little over 1 cup of cream and about 8 oz of chocolate chips. (It’s Ok to have some left over, you can drizzle over the tart at the end, or give it to the kids as a treat. Warm, runny chocolate? Yes, please!) 4. Cool cream mixture slightly. Pour over crust. 5. Place cherries in any arrangement you like. No need to rush, the cherries will sit nicely in the soft chocolate cream so put a cup of tea on, relax and take your time, enjoy this step! 6. Place tart back in the fridge. You will get a cleaner cut for the slices if the pie is refrigerated before serving. You can even sit the tart in the fridge overnight, but I’d serve the next day or else the freshness of the cherries could start to be compromised.
Note: The original recipe called for 4 x 2.5 oz bars of Dominican Stone Ground Bars from Taza you can get here. No doubt the recipe would better, richer tasting and more delicious with these wonderful Taza bars, but unfortunately due to time constraints (I would have needed to order them online, as they were not at my local food stores) and budget, I went with regular choc chips.
I’ve always loved the combination of fresh radishes, unsalted butter, and crackly, warm baguettes, hit with a sprinkling of sea salt. I think of radishes as the beginning of Spring, so I wanted to think of a way to emulate my favorite radish combo into a tart and here it is. This is a layered Radish Tart dipped in freshly juiced Beets to make it pretty and pink and Ombré, on a Garlic Butter Béchamel. Once baked, I drizzle it with a hot Honey-salted Syrup. Although they are predicting a blizzard in 2 days, I’d like to think that this is the beginning of Spring! Hooray! Happy early Spring! —Dimity xo.
This is a dense, sturdy cake, with a coarse almond-y tasting texture. The perfect cake to get us through the Winter. It has a slight sweetness from the Honey, but is not overly sweet, or too citrusy. Note: If you family has a sweet tooth and you tend towards liking a sweeter cake you could use 1 cup of Demerera sugar, instead of 3/4 of a cup listed below. For a more citrusy cake you could try adding a tablespoon or 2 of blood oranges to the sugar butter mixture as well as the required zest. Feel free to experiment! The blood oranges that decorate the top, need to be sliced thin. They will cook in the honey and be similar to a marmalade taste.
1. Preheat oven to 325 degrees. Grease a 2 inch high x 9 inch wide baking tin with butter. 2. In a bowl, beat (I use a hand mixer for easy clean up) 14 tablespoons of Unsalted Butter (this is 2 tablespoons shy of 2 sticks.) and 3/4 of a cup of Demerera Sugar. Slowly beat in 3 room temperature eggs, one by one… note: you are not ‘creaming’ the butter and sugar so don’t worry if once all the eggs are added, it’s still looks sand-like, it’s fine. Add one teaspoon of vanilla essence and a pinch of sea salt and 2 tablespoons of zest from your blood oranges. (If you used regular salted butter instead of unsalted no need to add extra salt.) 3. Squeeze about 2-3 tablespoons of runny honey over the base of the greased tin. (You could quickly microwave the honey bottle beforehand so it’s easy to spread evenly. The honey will help stick your citrus slices so that when you flip it over at the end they will hold better in place.) 4. Arrange blood orange citrus slices. Try any design you like, but try not to overlap. You’ll need to purchase about 4-5 Medium to Small Blood Oranges of similar size, preferably with less pith. I like to use thin slices, of about an eighth of an inch wide, that are then cut in half, so they look like half moons. Bear in mind what you lay down will be your top, once this is flipped over. Don’t over think this step. Just have fun! 5. Put 7.5 oz or 200 grams of ground natural unsalted almonds in a separate clean bowl. (I put 200 grams of whole natural unsalted almonds into a food processor and pulse it, because I like the freshness that newly ground nuts have.) Add to your food processor, or bowl: quarter cup of cornbread and muffin mix or depending on what kind of consistency you like you could add dry polenta or dry yellow grits instead. (the dry yellow grits will give a much more coarser nutty granular texture even when cooked) and a quarter cup of All Purpose flour. Combine. 6. Tip dry-nut mixture into the butter-sugar mixture and stir with a wooden spoon to combine. Pour into the baking tin, and spread evenly pushing down to make sure the cake is pressed into the orange slices. Try not to dislodge your pattern. Put in the 325 degrees fahrenheit oven for 35-45 minutes or until a skewer inserted in the middle, comes out clean. I have a very hot oven so my cooking time is a neat 35 minutes but you may need longer. Don’t over cook. You will start to smell the almonds towards the end. 7. Remove cake from the oven and while still warm, run a sharp knife around the edge to loosen the cake from the tin. Don’t worry if the cake has not risen to the full 2 inches, it will be fine. Place a flat plate on top and gently flip the cake in one motion. Arrange sliced that may have moved. 8. At this stage you can glaze the cake if you wish… I reduce about half a cup of juice from the remaining blood oranges down with some sugar till you get a thick syrup and pour gently over the top. You could also use pomegranate juice with sugar or just warm up some honey alone, whatever you wish. Or leave it free as I did in the above picture to save on calories. 9. Serve immediately while cake is still warm. My son likes his slices spread with butter. I had originally intended this cake to be served with natural yogurt. I thought the rich sourness of yogurt would compliment this sweet citrussy cake well. You can try that also.
If you post on Instagram, please tag me #dimityjones so I can see how it turned out and let me know how it worked in the comments section below! Happy Winter everyone!