Posts tagged ‘tart’

May 15, 2012

Almond – Brazil Nut Tarts with Fig, Date & Goat Cheese Pâté, Golden Beets, Red Leaf Watercress

Almond – Brazil Nut Tarts with Fig, Date & Goat Cheese Pâté, Golden Beets, Red Leaf Watercress

My inspiration for these tarts derived from a salad we eat often. I thought it would be fun to figure out how to restructure it into a tart. For the almond & brazil nut tart shells, I chose to use unsalted butter but you can use grape seed oil or a nut oil if you’d like. I used almonds and brazil nuts, which is what I had on hand, use your favorites, mix and match. This isn’t your typical tart shell as there’s no flour or eggs,  and that makes it’s pretty delicate. It’s simple to work with though, just grind up the nuts and toss in the garlic, salt and butter and press it into the pans. After they bake, let them sit on the cooling rack for about 15 minutes then refrigerate for another 15 minutes, this will firm them up a little. I filled them while they were still in the tart tins, this way they won’t break apart before you get them on the plates. If you make the fig, date & goat cheese pâté ahead of time and refrigerate it, bring it to room temperature and give it a good stir before spreading it into the shells. I used golden beets here, but any other kind will work great. I found this amazingly beautiful red leaf watercress at the market, but young watercress, arugula or even radish sprouts would be a few of my other choices.

March 30, 2011

Mushroom Tartlets, Apple and Blue Cheese Turnovers, French Apple Cake

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Click on recipe to view larger

 

Let’s start with dessert, shall we? I ran across this amazing recipe for French Apple Cake by Dorie Greenspan from her book Around My French Table. David Lebovitz posted a great article and her recipe here.  As much as I love pies and tarts, I wanted to do something different with the apples that came in my CSA share. French Apple Cake, now that was different, I was all over it. This is one of those recipes that you’ll probably have all the ingredients for in your pantry – except maybe the Rum. This isn’t a  problem for us, we have Rum coming out our ears here in south Florida, and it’s gifted to us a lot - thank you very much! Don’t skip this ingredient, it’s the backbone of the cake (but if you must, just bump up the vanilla extract by double). Minty Syrup is a great way to use up extra mint and nice to have on hand to use in cocktails (Mojitos immediately come to mind – the south Florida thing again), hot or iced tea and with fresh fruit or berries. This keeps for weeks in the fridge. The Mushroom Tartlets and Apple and Blue Cheese Turnovers are a snap to make since I made them with purchased puff pastry sheets. You can use what ever fruit is in season for the turnovers, mix and match the cheese, herbs, dried fruit and nuts to make it your own. I like to make extra mushroom filling to keep it in the freezer in case surprise guests show up or we have a last minute party invite – it’s ready to put together.

Enjoy!
~Kelly

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