tart

Roasted Cherry Tomato Tart with Asparagus and Greek Feta

Summertime cuisine always reminds me of easy and quick dinners and eating alfresco on the patio, enjoying the outdoors.  How about you?  Do you enjoy cooking in the summer or grilling every meal outdoors?  I must admit that I still look to cook no matter the heat but my focus shifts to meals that can be easily eaten outdoors and are more portable.  Foods that complement a big summer salad and other grilled sides.
Fresh asparagus, tomatoes, and all the summer fruit, I love eating, cooking, and baking with it all!
20180607135226_IMG_6785
20180607131057_IMG_6746
I was in for a real treat this month with a beautiful selection of products from Italy and from Indonesia.  I love that every month I get to go on a culinary world tour and try a new condiment or cuisine staple.  It makes cooking all that more exciting and gives new meaning to #PlayWithYourFood with the PC Black Label Collection!  Let’s explore this month’s box:
20180607124451_IMG_6729

Milled specially for pasta dough, this “00” flour is the finest grade of flour cold-milled in Italy. With a silky soft texture, it’s perfect for creating traditional fresh pasta and gnocchi dishes for a taste of Italy from your very own kitchen.

Commonly used in Balinese cuisine, this intensely flavourful sambal matah is a sweet chili condiment made with cherry peppers, shallots, garlic and lemongrass. Excellent in curries, it also lends rich, spicy flavour to coconut rice and grilled fish. Imported from Indonesia.

PC Roasted Cherry Tomatoes:

When sweet Italian-grown cherry tomatoes are slow-roasted in the oven for eight hours, the bright juices concentrate into deep, rich savoury flavours. Bottled in extra virgin olive oil and sunflower oil with garlic oregano and basil, these roasted cherry tomatoes make a mouthwatering addition to pizzas, salads, panini sandwiches or antipasti platters.
Eating seasonal produce is easy to do in Canada and we are spoiled with such beautiful produce in the summer months that is grown right here in our backyards, and what

better than to pair in-season asparagus with this month’s PC Roasted Cherry Tomatoes .

20180607125201_IMG_6742-2

 

20180607135239_IMG_6787

This is an easy summer tart that truly shows off beautiful produce and it’s the perfect meal.  I have paired the PC Roasted Cherry Tomatoes with creamy Greek feta cheese, crisp asparagus and fresh oregano and thyme all nestled into a buttery puff pastry tart.  I encourage you to play with your food and experiment in the kitchen with these wonderful products.

20180607140557_IMG_6796

I hope you enjoy the recipe and as always, I would love to see your recreations. Simply hashtag your creations #hautesucre on social media channels.

Whether you’re a home chef or an aspiring foodie, the PC Black Label Collection makes it easy to unleash your culinary curiosity and get creative. Discover the entire collection and be inspired to #PlayWithYourFood at pc.ca/blacklabel.

(This post is sponsored by President’s Choice. I used their to PC Roasted Cherry Tomatoes to make this beautiful Roasted Cherry Tomato Tart.)

 20180607154231_IMG_6811

Roasted Cherry Tomato Tart with Asparagus and Greek Feta Recipe20180607154231_IMG_6811

Ingredients:

 1 sheet PC Butter Puff Pastry
1 bunch asparagus, trimmed and thinly sliced
1 cup goat/sheep’s feta PC Goat’s Milk Feta Cheese
1/2 cup PC Roasted Cherry Tomatoes
1/2 cup heavy cream
1 large organic egg
2 garlic cloves, minced
Kosher salt
Fresh cracked pepper
Fresh oregano
Fresh thyme

Directions:

Preheat oven to 450°F

1. Line an 8″ pie tray or tart ring with the puff pastry sheet, trim the edges to fit. Reserve the excess dough for a braided crust, if desired.

2. Layer the thinly sliced asparagus into the base of the tart.  Sprinkle over the feta cheese.

3. Arrange the roasted cherry tomatoes over top and drizzle 1 tblsp if the reserved oil from the jar over top.

4. Sprinkle fresh oregano and thyme leaves over the tart. Refrigerate for 15 minutes.

5. In a small bowl, whisk the cream, egg, garlic cloves, salt and pepper.

6. Remove the tart and pour over the whisked cream mixture.

7. Transfer to a preheated oven 450°F and bake for 30 minutes until the pastry is cooked through. Let it rest for 10 minutes before cutting.

8. Serve with a side salad. Enjoy!

20180607133036_IMG_675920180607140426_IMG_6790-220180607154512_IMG_6823

 

Advertisements

Buckwheat & Chocolate Hazelnut Cookies (Gluten-free)

Buckwheat cookies are an amazing alternative for those with gluten intolerance. Made with healthy and hearty wholesome ingredients such as medjool dates, coconut, and my favourite – hazelnuts!

Hazelnuts can be substituted in this recipe, but these go nicely with the buckwheat and chocolate. These are so tasty you won’t miss a thing, my 7 year old loves them and we’ve made them many times.

I hope you’ll try them out and if you do, please share them with me using my hashtag #hautesucre, I would love to see them. Make these for your next cookie exchange or holiday brunch, they’re sure to become your new holiday favourite, get the recipe below.

Buckwheat Chocolate Hazelnut Cookies (gluten free) Recipe

Ingredients:

8 Medjool Dates

2/3 cups hazelnuts

2/3 cups maple sugar (or raw turbinado sugar)

Pinch of sea salt

Pinch of ground cinnamon

1 large free range organic egg

2 tblsp almond milk (or other dairy/non dairy liquid)

1 cup Buckwheat flour

1/3 cup coconut manna (dried coconut)

1/4 cup cacao nibs

1/4 tsp baking powder

1/2 tsp ground Vanilla bean

1/2 cup dairy free chocolate chips

Topping:

1 cup dairy free chocolate Cacao nibs

Fleur de sel

Instructions:

1. In a high speed blender or food processor, pulse the hazelnuts and dates until broken down. You should still see chopped pieces of nuts – you don’t want hazelnut flour.

2. Add the remaining ingredients and pulse until the mixture comes together. Do not over process.

3. Transfer the batter to a small bowl and work it with your hands for a few minutes, ensuring it’s evenly distributed.

4. Refrigerate overnight or for at least 4 hours.

5. Preheat the oven to 350°F.

6. Line a baking sheet with parchment paper.

7. Remove the mixture from the refrigerator and scoop out the mixture into mid size balls.

8. Gently roll and flatten them slightly so that they bake evenly.

9. Bake for 12 minutes. Let them rest for 2 min and transfer to a rack to completely cool.

10. Melt 1 cup of chocolate into a small heatproof bowl and set aside.

11. When the cookies have cooled, dip each half cookie into the bowl of melted chocolate, shaking off the excess and laying it flat onto the parchment sheet to dry. Repeat with remaining chocolate.

12. Sprinkle the tops of the cookies with raw cacao nibs and fleur de sel. Let the chocolate harden until set.

Enjoy!

Chocolate Hazelnut Granola

Granola is one of my favourite things to eat in the morning with fresh homemade yogurt or thick Greek style yogurt. I didn’t always like yogurt or granola, it all started 7 years ago when I was pregnant with my son…talk about cravings!

I was visiting my friend Penny in Chicago and quickly got addicted to a local made chocolate granola. Needless to say, I packed up a suitcase worth to take home and to eat for the duration of my pregnancy haha and she was nice enough to mail me a quick fix when I ran out.

Eventually I started making my own with a newborn in tow, in between naps and feedings. I have so many recipes 7 years later but this one is a definite favourite. I love hazelnuts and I love chocolate, so what could be better! Even my son loves it!😉

Chocolate Hazelnut Granola Recipe

Preheat oven to 350°F

Line a baking sheet lined with parchment

Ingredients

3 cups rolled oats

1/2 cup dark cocoa powder

1 tsp ground vanilla bean

1 tsp cinnamon powder

1/4 tsp kosher Salt

2 tblsp almond oil

1/2 cup maple syrup

1/8 cup water

1/2 cup hazelnuts, chopped

1/2 cup dark chocolate, chopped

Instructions:

In a large bowl combine the oats, cocoa powder, cinnamon, vanilla and salt. Mix well.

Add the almond oil, maple syrup and water. Mix until all the oats are saturated.

Place on a lined baking sheet and bake for 10 min.

Remove and add the chopped hazelnuts.

Return to the oven and bake another 10 minutes.

Turn the oven off and leave in for 5-10 minutes more.

Remove and let it cool completely.

Add the chopped chocolate and transfer the granola to a large mason or weck jar.

Enjoy with milk, yogurt or with your favourite dessert as a topping.

Blueberry and Hazelnut Crostata 

Crostata evokes many memories of a summer semester I spent in Bologna, Italy when I was backpacking in Europe as a university student. I spent most of my hard-earned money on eating and sightseeing and I fondly remember all the bakeries serving many variations of this infamous Italian Tart. Plums, berries, apples, grapes all made their way into these traditional crostatas bursting with homemade jams, flaky and buttery crusts liberally dusted with icing sugar.

untitled

I used to walk through the streets sightseeing and eating my crostata with icing sugar dusting my face, a happy memory! I had a sweet tooth and couldn’t resist trying all the delicacies in the dozens of pastry shops that lined the streets.

When E.D.SMITH contacted me to collaborate on their fall campaign to celebrate their 135th birthday, I was delighted as it brought back memories of baking as a child with my mum. We used to love using their pie fillings and their jams were a staple in our house.

E.D.SMITH is an iconic Canadian food brand with roots dating back to 1882 and is currently the #1 pie filling in Canada and the largest Canadian manufacturer of jams and fruit spreads.

For their fall campaign, E.D.SMITH is inspiring the newest generation of Canadian home cooks to look past traditional jam on toast and plain pies to get creative with E.D.SMITH’s products.

My mission is to inspire you to explore the versatility of their products and show you how E.D.SMITH’s pie fillings and Triple Fruits spreads can fit within your lifestyle and today’s food trends.

I love a good challenge and what better way than to recreate one of my favourite desserts, a fruit filled crostata! A traditional crostata is an open-faced fruit tart, often with a decorative lattice top and made with a homemade jam.

1

I particularly enjoy E.D.SMITH’s Blueberry Pie Filling and thought it would be a great swap out for a traditional blueberry jam. As we head into the fall season, I made this crostata with the addition of ground hazelnuts as it gives the crust a gently nutty bite and it complements the Blueberry Pie Filling nicely. If hazelnuts are not to your liking, they can easily be replaced with ground almonds.

2.png

Processed with VSCO with hb1 preset

The addition of nuts in the pastry dough, coupled with the yolks creates a well rounded, rich crust that pairs nicely with the pie filling making you want to savour each bite.

3

This Blueberry and Hazelnut Crostata is sure to become your favourite too. It’s a delicious twist on a traditional, familiar dessert with a delicate lattice topping. I hope you enjoy making it as much as I do.

4

5

6

Blueberry and Hazelnut Crostata Recipe

Pastry Crust Ingredients:

2 cups all purpose flour

1/4 cup ground hazelnuts (or almonds)

3 Tbsp. sugar

1/4 tsp kosher salt

1/4 tsp citrus zest (lemon, orange or grapefruit)

1/4 tsp ground vanilla bean (or extract)

Pinch of ground cinnamon

3/4 cup cold unsalted butter, chopped

1 large egg + 1 yolk

3/4 can of E.D.SMITH Blueberry Pie Filling

Egg wash (1 egg + 2 tsp water)

9″ Fluted round tart pan with a removal bottom

Directions:

  1. In a stand up mixer bowl with the paddle attachment, add the flour, ground hazelnuts, sugar, salt, zest, vanilla and cinnamon. Mix on low until combined.
  2. Add the chopped butter and egg yolk, and mix until combined. Do not overmix as you still want to see bits of butter throughout.
  3. On a clean surface roll out 2 sheets of cling wrap and place the dough in the centre and gently form a disk. Flatten, cover in cling wrap and refrigerate for at least 15 minutes.
  4. Preheat the oven to 350F
  5. Roll out the pastry dough on a floured surface to approximately 14-16″ in diameter and l/2” thickness. Gently transfer it to the tart pan and press into the pan, bringing the dough up to the sides.
  6. With a sharp knife, cut off the excess dough and reserve to make a lattice top.
  7. Add the E.D.SMITH Blueberry Pie Filling into the base.
  8. Roll out the excess dough and using a fluted pastry wheel cut strips to place over top the filled pastry.
  9. In a crisscross pattern overlap the strips and crimp the edges.
  10. *Alternate method; on a flour dusted parchment sheet you can create your lattice top pattern and chill it for 15 minutes. Gently flip it over-top the tart, sealing the edges and discarding any excess dough.
  11. Brush with the egg wash and bake at 350°F for 40-45 minutes or until golden.
  12. Remove and place on a baking rack to completely cool.
  13. Remove the tart ring and dust generously with icing sugar and cut into slices. Enjoy!

*The Crostata will keep for 4-5 days in an airtight container, refrigerated.

DARK CHOCOLATE TART WITH TOASTED SESAME CARAMEL

Processed with VSCO with hb2 preset

(This post is sponsored by President’s Choice.  I used their PC Black Label Toasted Sesame Caramel Dessert Sauce to make this Dark Chocolate Tart).

Chocolate is one of my favourite ingredients to bake with and this deliciously easy tart is no exception.  I used dark chocolate as it pairs amazingly well with the Toasted Sesame Caramel Dessert Sauce from #PresidentsChoice.

When I received this month’s box I was delighted to see 2 ingredients that I really love, which are Passion fruit and Caramel.  The PC Black Label Passion Fruit Condiment is quite heavenly in the sense that it works well as a vinaigrette poured onto salad or glazed on your BBQ shrimp.

 

The Toasted Sesame Caramel Dessert Sauce is the perfect consistency of a runny caramel speckled with flecks of toasted sesame seeds (genius!) and pairs well with so many desserts including pouring it on your favorite ice cream, spread on crepes and my personal favourite used as a filling for a dark chocolate tart.

When I opened  jar of toasted sesame caramel, I was amazed how smooth the texture was and the right amount of sesame. Instantaneously, a thought of a traditional chocolate tart with caramel center emerged and I became challenged to make a tart that would compliment the sesame flavor. The idea of using dark chocolate was my first option as it is not overly sweet and would complement the sweet caramel. The toasted sesame hardly gets the attention it deserves as it flavor is not overbearing. The caramel sauce inspired me to decorate the tart with a hard set caramel, but can be served on its own or dusted with cocoa powder.

Processed with VSCO with hb1 preset

Another suggestion if your willing to take a chance is to add espresso and cinnamon to the tart mixture.  I have fond memories of travelling through Italy and being served a dark chocolate square with my shot of espresso. The espresso’s bitterness is followed by a sweet but not having the fatty texture of milk chocolate to remove the after taste of the espresso. In this recipe, I have added both ingredients.

Processed with VSCO with hb1 preset

As we roll into the second month of #PlayWithYourFood #PCBlackLabel campaign with #PresidentsChoice, I want to share some exciting news!  President’s Choice has offered to giveaway a #PCBLACKLABEL BLACK BOX for you to win on my Instagram account! You can win 2 delicious #PCBlackLabel products in addition to a $50 gift card! How exciting is that?  In order to enter the contest, you will need to go to my Instagram page.

The contest will run until June 28th at which time a winner will be selected randomly. Good luck!  *This contest is open to Canadian residents only.

Whether you’re a home chef or an aspiring foodie, the PC Black Label Collection makes it easy to unleash your culinary curiosity and get creative. Discover the entire collection and be inspired to #PlayWithYourFood at pc.ca/blacklabel.

 

DARK CHOCOLATE TART WITH TOASTED SESAME CARAMEL RECIPE

Processed with VSCO with hb2 preset

*  This recipe makes enough for a standard 8 to 9 inch round tart pan.

It’s important to use a spring form pan (or tart ring) with a removal base for easy baking and removal of the tart and source out high quality ingredients as it produces the best flavours and will quickly get noticed by your guests.

The steps are very straightforward and relatively easy to put together.  Just be sure to chill the tart dough until its firm enough for you to roll out. Once it’s baked, be sure it is completely cooled before adding the caramel sauce.  Finally, another important note is to ensure that the caramel is hardened (slightly) or really cold before adding the layer of chocolate ganache otherwise the chocolate will mix into the caramel.

Ingredients:

Tart Shell:

1 cup cold unsalted butter, cut into cubes

1 1/3 cups all purpose flour

1/2 cup cocoa powder
1/2 cup sugar
1/4 tsp fleur de sel or kosher salt
1/2 tsp vanilla extract
Pinch of baking powder
Pinch of ground cinnamon
Pinch of ground espresso

Chocolate Ganache (Recipe below)

1 jar of  PC BLACK LABEL Toasted Sesame Caramel Dessert Sauce

Instructions:

  1. Whisk all the ingredients in a large bowl and set aside.
  2. Chop the butter and add it to the flour bowl mixture, crumbling it into the flour making pea sized crumbs.
  3. Work the ingredients quickly until they come together creating a pliable dough.  Do not over mix, you should still see little pats of butter throughout.
  4. Shape the dough into a disk and flatten
  5. Wrap with plastic wrap and chill until ready to use.

Chocolate Ganache:

1 cup cold whipping cream
2 cups dark chocolate, chopped

  1. In a microwave safe bowl, warm the cream until just boiling – about 1-2 minutes, depending on your microwave.
  2. Carefully remove and add the chopped chocolate.
  3. Let it sit for 1 minute.
  4. Whisk gently until incorporated and set aside.

Bake the Tart:

Preheat oven to 375°F

Butter an 8″ or 9″ spring form pan or tart ring and set aside.

  1. On a floured work surface, roll out the dough to 1″ thickness and line the tart ring or pan. Ensure you bring up the dough on the sides that’s deep enough to hold the caramel filling and the chocolate ganache, approximately 2-3 inches in height.
  2. Use a fork and gently indent the dough all over to create tiny little holes.
  3. Bake for 25 – 30 minutes until cooked through.
  4. With the back of a spoon, push down the base of the tart to ensure it is flat and no holes remain (they should be baked through).
  5. Let the tart shell cool completely.

Assembly:

  1. Pour the caramel in an even layer in the tart base and refrigerate or freeze until set and it’s no longer runny.
  2. Once chilled completely, remove and pour the chocolate ganache over top the caramel and smooth out with a spatula quickly as it will start immediately.
  3. Return to the refrigerator until completely set.
  4. Remove 20 minutes before serving and use a hot knife to slice through the tart.  Rinse the knife and repeat.  This ensures you get clean slices each time you cut into it.

Enjoy!

If you make this recipe please share and use my hashtag, #hautesucre on the social media channels, as I would love to see them!

 

Processed with VSCO with hb1 preset

Processed with VSCO with hb1 preset

Processed with VSCO with 4 preset

(This post is sponsored by President’s Choice.  I used their PC Black Label Toasted Sesame Caramel Dessert Sauce to make this easy Dark Chocolate Tart.)

Spinach and Goat Cheese Tart with a Quinoa Crust *gluten-free 

I love this tart! It’s easy, simple and delicious.  And did I mention it’s vegetarian?

I’ll be honest, I was skeptical of my 6 year old son liking this tart due to the ‘green spinach’ layer under all that goat cheese but he devoured it for dinner alongside a vegetable soup. Yay!

It’s relatively easy if you follow my steps below and the pastry is quick and you can press it into the tart pan without having to fuss about rolling it out.  Easy peasy weeknight dinner sorted, great for meatless Mondays!

It’s the perfect main course served with a nice side salad or sliced into small squares or wedges and served as appetizers.
I hope you’ll enjoy it!

*And don’t forget, if you make this tart using my recipe below, please tag it #hautesucre on your social media accounts as I would love to see it!😊

Spinach and Goat Cheese Tart with a Quinoa Crust Recipe

Ingredients:

Crust:

1 cup quinoa flour

3/4 cup all purpose flour (or gluten-free flour)

3/4 cup cold butter, chopped

3-4 tablespoons cold water

1 tsp salt

1 tsp sugar

1 4×14 tart pan with a removable bottom 

Method:

1. Combine all the ingredients into a small food processor and pulse into a dough has formed.

2. Roll onto a flour surface or press the dough into a tart pan with a removable bottom. Set aside.

3. Preheat oven to 425°F

Filling:

Ingredients:

2 cups baby spinach

3 garlic cloves

1 large egg

1/4 cup cream

Salt

Pepper

Fresh thyme

200 grams fresh goat’s cheese

*Dried shallots (optional garnish or add to filling)

Method:

1. In a small food processor, add the spinach, garlic, egg and cream.  Pulse until the spinach breaks down and the egg is combined. Add the salt, pepper and fresh thyme.

2. Pour the filling into the prepared crust and smooth evenly.

3. Crumble the goat cheese over top the filling covering completely.

4. Bake for 30 minutes.

5. Remove and let cool 15 minute before cutting.

Enjoy!😊

Apple Pie

image

For some, Autumn is a sad reminder that summer is over, but for me it is the pleasant and sweet smell of caramelized apples oozing out of the pie crust. Just as the leaves are starting to turn colour and start to fall to the ground; the orchards are filled with ripe apples to be picked and the air becomes cool and crisp.

image

Autumn also reminds me of when I arrived in Paris at the beginning of a new adventure as I was about to start the fall semester at the Le Cordon Bleu. One of the first things I learnt to make at Le CordonBleu was an apple tart baked in a bottomless ring.

image

Some of the simple techniques I learned  included how to properly peel and slice an apple; the perfect thickness of the slice and the most presentable size. So many miniscule details to make the perfect dessert.

image

All of these things stay with you and sometimes when you bake familiar things, it evokes these wonderful memories and take your dessert to a whole new level.

image

Last week I baked an apple pie with my 4 year old son,  Xander.  He loves to help in the kitchen and he has a soft spot for pies, especially in his tummy.  I’m so impressed that he’s almost mastered crimping the pie shell.  I hope he will remember and cherish these memories that we are creating together and I hope you enjoy this recipe as much as we do. :)🍏🍎

image

Apple Pie Recipe:

image

Pie Crust:

Makes 2 single crusts or 1 double crust

2 1/2 cups flour
1/4 tsp kosher salt
1 tblsp sugar
1 cup butter
1/4 cup or less cold water

Pulse the flour, salt, sugar and butter. Slowly add just enough water until the dough is combined.

Flatten and chill until ready to use.

Blind bake at 400F for 20 min or until brown 
*Do not pre-bake for Apple tart or Apple Pie

Apple Pie Filling:

4-5 apples, peeled, cored, and thinly sliced (any variety but I generally use a mix of red + green)
1/2 cup sugar
3 tblsp maple syrup
1 tsp ground cinnamon
1/2 tsp kosher salt
1 tsp vanilla bean paste or extract
2 tblsp flour
1 tblsp fresh squeezed lemon juice
1/4 cup butter, chopped

For the top:

1/4 cup cream (or egg wash)
Raw sugar for sprinkling

Preheat oven to 425°F

In a large bowl, combine the apples, sugar, lemon juice, cinnamon,  salt, vanilla and flour.  Toss to evenly combine and layer into the pie dish.  Dot with the chopped butter.

Roll out your second pie shell and crimp the edges with the base layer overhang to create a sealed crust.  If you have any pastry leftover, you can make cutouts and decorate the top.

If you want to keep your pie eggless,  brush cream all over the pie crust (and edges) with a pastry brush and generously sprinkle the raw sugar over top.

With a sharp knife, make slits in a decorative pattern and bake in your preheated oven for approximately 40 minutes or until the crust is golden.

Let cool before slicing.  Enjoy! 

image

Posted from WordPress for Android

Caramelized Coconut + Walnut Pandan French Toast

image

Caramelized Coconut Walnut Pandan French Toast Recipe

1 extra large egg + 3 tblsp eggwhites
3/4 cup coconut milk
1/4 cup sugar
1/4 tsp ground cinnamon
1/4 tsp vanilla extract
4-6 slices coconut pandan bread

2 tblsp melted butter
Maple syrup

Whisk the egg + eggwhites, add the sugar, coconut milk,  ground cinnamon,  and vanilla. Set aside.

In a frying pan, melt 1 tsp butter .
When the pan is hot, quickly dip a bread slice into the egg mixture, covering both sides and add to your hot pan. Cook for a few minutes until golden and then flip to cook the other side.
Once browned,  spoon over 1 tsp of maple syrup and ensure the top of the slice is coated. Quickly flip (on high heat) and sear for 1 minute to create a caramelized crust.   Repeat with the other side.
Put it onto a plate and top with fresh berries and more maple syrup, if desired. 
Repeat with remaining slices of bread until the egg mixture is used up.

*Take note that creating a maple crust will make it sweeter, so you may not want the additional sweetness. Enjoy! 🙂

image

image

Posted from WordPress for Android

Puff Pastry Tarts

image

I’m holding onto summer, the best way I know how.  To eat an abundance of in-season fruits and veggies and turning them into some of the easiest desserts ever, simple and delicious.
You don’t need a lot here, grab your favourite fresh fruits and some puff pastry and you’re ready to go!

This is a basic recipe for in season Ontario nectarines, sweet black mission figs and raspberries. You can’t go wrong with any combination.  Enjoy! 🙂

image

Puff Pastry Tarts:

1 sheet of puff pastry, thawed
3-4 nectarines,  sliced
5 black mission figs,  sliced
1/4 cup raspberries
1/4 cup blueberries
*Jam (optional)
Raw sugar for
Maple syrup (for the glaze)

Preheat oven to 425° F

Line a baking sheet with parchment and place the puff pastry on top.  With a sharp knife, section the sheet into 3 long rectangles.

Score the edges and top 2 rectangles with the sliced nectarines and raspberries or blueberries in desired pattern.

Arrange the sliced figs on the third and scatter with raspberries.
Sprinkle raw sugar over the top and bake for approx 25 minutes or until golden and the pastry has risen.
Glaze the top of the tarts with the maple syrup with a pastry brush.  Slice into pieces just before serving or when fruit has set.
Top with fresh whipped maple cream or serve with a scoop of vanilla bean ice cream.  Enjoy! 🙂

*optional ~ you can brush the base of the pastry with your favourite jam before topping with fruit.

image

Posted from WordPress for Android