Custard Tart with Apricots

383.  When you find a full-proof recipe that checks off all the boxes - boxes being:  tasty, delicious, satisfying, surprising, second-helping necessary...you know you have to share it.  Now, I'm not a huge fan of custardy desserts unless they hold flavor and are not gummy or slimy.  (I don't like that word slimy!)  The beauty of this recipe is that it is versatile and could be made in one large pan or 6 small tart pans for individual servings.  You could also choose any fruit you would like:  cherries, plums, apricots, peaches, figs, apple quarters, or make it savory by omitting the sugar and extracts and adding a pinch of chopped basil or parsley with tomato, zucchini, squash, or eggplant.

The secret...fresh ingredients!  This would make a lovely brunch item to serve as the main dish or as dessert.

To save this recipe select and drag to desktop and print or select and print from your smart device.

I used frozen apricots I had in my freezer and some of the fruit was slightly frozen.  You could also use fruit from the freezer section of your market.  You could substitute the coconut oil for butter and the heavy cream for coconut milk but the consistency will be softer.

The crust was perfectly browned and risen slightly.  And it had a wonderful nutty flavor.  While the custard was perfectly set and it cut easily.  You couldn't ask for a more perfect slice!

"Anything with dairy, yogurt, milk, cream or eggs - any custard or flan - how can it be bad?

~  Alex Guarnaschelli

Pear Raspberry Almond Crostata

364.  This my friends is a beautiful fresh Pear and Raspberry Almond Crostata or Galette as the Italians might call it.  Seems  a Crostata and Galette are the same only one is French and the other Italian.  It is simply a free-form open face pie with dough edges that fold up around the filling.  It can be both savory or sweet.

With fresh pears and red raspberries as a perfect combination, this recipe came together fairly easy.  I made half a pie crust with spelt flour, cut in half and then in slices 2 pears and one small container of the little red beauties.  I also used 1/4 cup of almond paste cut up.

This delightful dessert came together quickly and was very satisfying.  The almond paste gave an added depth of flavor.

 

To save recipe select, drag and drop onto desk top or select and print from smart phone

 You could use any fruit you would like or choose to use cheese and a vegetable such as asparagus, zucchini, peppers or tomato.

"Cut my pie into four pieces, I don't think I could eat eight."  ~Yogi Berra

Blueberry Valentine Pies

199. This Valentines Day I made my Valentines mini heart shaped Blueberry Valentine Pies for dessert.

I used these beautiful heart shaped baking bowls to make individual pies.

My recipe is made with 4 cups blueberries, lemon zest, 1 cup sugar, 3 Tablespoons cornstarch, pinch of kosher salt

juice from half a lemon and a pinch of cinnamon.

I made half a recipe of pie dough and only covered the top of each dish.

I crimped the edges to the dishes and made heart shaped air holes in the crust.

Baked for 40 minutes at 350 degrees

these little pies turned out beautifully!

We enjoyed them with a dollop of whipped cream and coffee.

Happy Valentine's Day

"Who, being loved, is poor?"

~ Oscar Wilde