I don’t often repeat things on the blog, but I love the concept of tarts made with puff pastry so much that I made another version, this time with a strawberry and rhubarb filling. These simple and easy to make tarts come together quickly once the sheet of frozen puff pastry is thawed, so these mini-tarts are great if you’re pinched for time. The best part is that they’re absolutely delicious. I love the flaky layers of dough as the base for tart rhubarb, sweet strawberries, and an almond crumble flavored with a hint of cinnamon. There’s also a hidden layer of orange-scented cream cheese on the bottom that gives these mini-tarts a touch of creaminess.
One of the things I do to find food inspiration is to go to Whole Foods Market’s produce section. It’s big, brightly lit, and full of the most perfect and beautiful fruits and vegetables. The prices can be a bit steep, but I love perusing its aisles looking for interesting ingredients. There is always one aisle that has something different, at least to me. Over the last year, I’ve found red currants, gooseberries, passionfruit, and other items not commonly found in Southern California grocery stores. And, did I mention that I have a crush on one of the produce guys there? Continue reading
I made my first galette a couple of weeks ago, and it has quickly become one of my favorite desserts. I love its simplicity and rustic quality, along with its versatility. Short on time this past Labor Day, I opted to make this quick “semi-homemade” Blackberry Galette. Instead of pastry dough, I used a sheet of ready-to-bake puff pastry. The light and flaky puff pastry encased a trio of ingredients – blackberries, mascarpone cheese, and orange marmalade. The tart blackberries made a nice contrast to the slightly sweet orange marmalade and rich mascarpone cheese. It was a simple dessert, yet very pretty and full of flavor. Served it with a scoop of vanilla ice cream, this galette was a perfect end to a nice holiday dinner.
Tarte Tatin is a French upside-down tart primarily made with apples, and caramelized with butter and sugar until golden brown. It is usually made in a skillet and put over the stove top first to start the process of caramelizing the sugar and then finished in the oven. In this shortcut version from the October 2011 issue of Bon Appétit magazine, the apples are replaced by bananas and then baked in ovenproof crème brûlée dishes. I added some orange zest since I’ve been on such an orange kick lately and I knew that it would enhance the sweetness of the caramel.