For the Brave: Tarte Tatin

 

This is a sponsored post. All opinions are my own. 

When I was asked to create a recipe using Organic Washington apples, I immediately said yes. I have a soft spot for these apples, and this part of the world, after all. Way, way back when this blog was just a baby, I was invited to go visit some organic fruit orchards in the Wenatchee area, and I had the absolute best time. The United States is the leading organic apple producer in the world, with Washington State growing more than 90% of U.S. certified organic apples. Washington state is known for being one of the premier apple-growing regions in the world, thanks to advantageous growing conditions. The apple trees grow in nutrient-rich, volcanic soil, perfect for growing fruit. The dry climate and ideal temperatures reduce the number of diseases and pest issues that can wreak havoc on the fruit. Plus, plentiful water and advanced growing practices provide the right ingredients for growing top-quality fruit. I still remember seeing orchards hugging the Washington hillsides, as far as the eye can see. It’s a beautiful thing to witness, and one day I hope to visit the area again.  

Caramelized Apple and Maple Cream Cheese Danishes

This is a sponsored post. While I was compensated to write this post, all opinions are my own.

If I could choose any item to go with my morning coffee, it would be a flaky and buttery pastry. This choice likely stems from my time spent living in Montreal as a young art student, when lining up at the local boulangerie was a weekend ritual topped off with steaming cups of café au lait. It was a decadent treat for this budget-minded student, but one that obviously left a lasting impression. 

Pear and Goat Cheese Tartlets with Honey Drizzle

This is a sponsored post. I was compensated financially by California Bartlett Pears. All thoughts and opinions about these pears are my own.

My love for pears runs deep. It always has and always will. Pears whisper their flavour, rather than shout it from the rooftops like many of the fruits currently having their moment. Pears are the underdogs of the fruit world, and I kind of love them for that. Their subtle sweetness is still something I crave in this season of peaches and cherries. For a fruit lover like, me, I’m pretty much in heaven! That’s why when I saw baskets full of beautiful California Bartlett Pears at my local supermarket, my heart leapt a little. These sweet and juicy pears are only available for several weeks in July and August which means I can get my pear love in the summer and then in the fall with the pears from beautiful British Columbia. It’s a win win for me!

Just in Time: Honey Lime Peach Tart

Every time I look at the calendar I have to blink a few times.  Is it really September already?  Summer certainly gets a speeding ticket.  It seems like yesterday when I was putting the finishing touches on the cookbook edits and summer was waiting in the wings.  Today I'm wearing socks and on my third cup of tea.  Fall is in the air, but I'm not too keen to rush into the sweaters and scarves and pumpkin pie just yet.  There are 6 months of that to come.  For me, it's still ice cream and all of the seasonal fruit that I love so much.  Peaches, nectarines, Concord grapes, strawberries.  I can't even look at a pumpkin as long as these are still around!  I wait all winter for summer to come, so you better believe I'll hold on as long as I can.  But, I'm no fool.  The smell of fall is wafting around, and the first golden leaves are falling.  I do like these end of summer days, and can certainly feel a transition happening.  Most of our lives are spent in transition.  The sweet passing moments between the moments; the rhythmic flows between the words.  Let's love the transitions like they're destinations.  Let's put all the worries and stress aside and just appreciate how nicely the sun goes down. And how tasty that ice cream is.  And how good it feels to have the hand of someone you love holding your own.    

Merriment & Mayhem: Mushroom and Bacon Quiche

So, how's everyone doing?  Christmas is in one week, and I hope y'all are finding some merriment amidst the mayhem.  I just finished writing page 170 of my manuscript, so high five!!

 Everyone is super busy, so I'm here with just a quick little post about this mushroom and bacon quiche I made recently for the fine folks over at Mushrooms Canada.  If you've never baked a quiche using puff pastry as a base, you're in for a treat, because it makes the whole thing come together so easily.  The mushroom filling can be made up to 4 days in advance, so it's a time saver on really busy mornings (or evenings) over the holidays.  I used dried porcini, as well as fresh cremini and shiitake mushrooms in the quiche, and a good amount of chopped bacon.  You all know how much I adore bacon, and it happens to be best friends with mushrooms.  So, win!  I've reheated slices all week for my lunch, and as expected, it's still delicious.  Find the recipe over here on the Mushrooms Canada Blog.  And with that, I wish you happy last weekend before Christmas.  I'll have one last post before I leave to see my family.  You guys.  I made a Yule Log and you need to see it! 

Citrus & Dark Chocolate Mascarpone Tart

 

Oh sweet February.  Your arrival not only marks a month closer to Spring, but also the nod to eat things other than quinoa and kale.  Not that there is anything wrong with quinoa and kale.  Just sometimes you reach your quota for a bit and want to indulge in something a little, um, bad for you.  Moderation, people.  Moderation.  Life is too short to deprive oneself of food that makes your eyes roll back into your head.  When is the last time quinoa did that for you?

True story.  This is the first baking I've done since Christmas.  I don't think I've even cobbled together muffins.  I know!  Who is this person?  Things got busy after the holidays, then I went away for a week, then things got busy again.  And also, some Sunday afternoons I feel more like going to the movies than creaming together butter and sugar.  So many good movies to see before Oscar!  By the way, Sandra Bullock in Gravity.  Holy smokes.  Remind me not to travel to space, okay? 

My baking hiatus was broken by a most wonderful, seasonal tart.  A good pal came over, wanting to watch me bake and and pick up tips.  But while that did happen, we mostly drank tea, gossiped and watched Desperately Seeking Susan, the VHS version.  Yes, I still have a VCR plugged into the wall.  But if one has to watch Madonna in a movie, it might as well be on scratchy, jumpy video cassette, right? 

So, about this tart, it looks fancy shmancy, but it's not that bad.  Puff pastry is your friend, and you want a box with two sheets in it - the stuff that is already rolled out is handy.  That braid looks intimidating to pull off, but it's just strips of puff pastry covered in chocolate, stacked on top of each other, sliced and twisted.  Easy peasy.  A not-too-sweet citrus mascarpone and cream cheese filling is spread on the base and topped with slices of oh so photogenic blood, cara cara and navel oranges.  Slice them thin and be sure to pick out the seeds if any of those pesky rascals find their way near your tart.

I thought baking orange slices could be weird, or too liquidy, but I was wrong on both counts.  The citrus hold their shape and bake into the creamy filling - the puff pastry base is the buttery perfection you expect it to be, but the real show stopper is that chocolate braid.  People will fight over the edge pieces.  Good thing I live alone so I don't have to share.  The drizzle of good maple syrup and a light scattering of toasted almonds really make this dessert impressive.  And in case you're wondering, yes, it makes a fine breakfast - especially on terribly cold and way too early February mornings. 

Citrus & Dark Chocolate Mascarpone Tart

1 box of puff pastry (containing two sheets)
1/2 cup melted dark chocolate
1 egg yolk, whisked
1 1/2 cups mascarpone cheese, softened
1/2 cup cream cheese, softened
4 tbsp cane sugar
2 tsp orange zest
1/4 tsp sea salt
3 oranges (navel, Cara Cara, blood), peeled and thinly sliced crosswise
1/2 cup toasted sliced almonds
1/3 cup pure maple syrup

If your puff pastry isn't already rolled flat, then do so, rolling both sheets approximately 9" x 13". 
Trim each to form a rectangle.  Place one sheet of puff pastry on a parchment lined bake sheet and prick all over using a fork.  Lightly dust your counter with flour and cut the second pastry sheet lengthwise into 3 even strips.  Spread the melted chocolate on top of two strips.  Place one chocolate strip on top of the other and top with the third clean strip.  Slice lengthwise into 6 strips.  Carefully twist two strips together to form a spiral shape.  Repeat with remaining strips.  Brush the outside edges of pastry sheet with egg yolk and carefully lay the twists on top - you may have to cut some to get a perfect fit.  Press gently so it sticks.  Place the tart in the fridge for 15 minutes.
In a medium bowl, stir together the softened cheeses, sugar, zest and salt.  Spread this over the chilled pastry.  Arrange the sliced oranges neatly over top.  Brush the chocolate twists with egg yolk.
Preheat oven to 375*F and bake approximately 30 - 40 minutes, until edges golden brown.
Serve tart warm, sprinkled with toasted almonds and drizzled with maple syrup.  Serves 6-8.
Recipe adapted from Style At Home October 2013.  
 

Roasted Mushroom Tart with Goat Cheese & Onion Jam

Wow.  Feels like I've been gone forever - okay a week - but I missed you!  My trip to Ontario was brilliant.  There's more to share about that later this week, once I unpack and do about 20 loads of laundry and settle back into life and all of the accumulation that tends to happen when one is on holiday and having fun.  But for now I have a real treat for you.  Mushrooms Canada asked me to create another recipe for their blog and I'm really, really excited to tell you about this savoury tart, using two varieties of mushrooms, goat cheese and a fabulous onion jam. 

Rise & Shine: Bacon & Egg Breakfast Tart

Bacon and eggs are classic.  They were made for lazy Sunday mornings, when you crawl out of bed late only because the cats have jumped on your head telling you it's time for food.  Theirs, not yours.  If you have kids instead of cats, it's probably the same deal.  After I crank up the heat, (because my house is freezing), and feed the fur babies, (because they are starving), I make tea and think about what I want to eat.  What will make me rise and shine today?   Either hot and healthy, or fancy and fatty, breakfast is what I like best about Sundays.  At least until Downton Abbey returns.  Seriously.  Who else is counting down? 

Underdog: Apricot & Ginger Tarte Tatin

Given the circumstances, this tart should never have existed.  I was definitely having one of those days where nothing, it seems, was turning out, but because of my stubborn disposition I was not going to let this tart die an unfortunate death because I knew it would be glorious, and it was.