::Pear & Gorgonzola Tart::

Ingredients:

2 pears (peeled and cut in half and cored)
2 cups sugar
2 cups white wine
1 cup water
4 black peppercorns
2 bay leaves
4 ounces gorgonzola (room temperature) OR Goat Cheese
1/2 cup sour cream
1 1/2 tablespoon honey
1/2 teaspoon thyme (chopped)
1 large egg yolk
1 walnut pie shell (fitted in tart pans and pre-baked)

Directions:
1. Place the pears in a large sauce pan with cut side down followed by the sugar, wine, water, peppercorns, and bay leaves and simmer covered until the pears are tender, about 10-30 minutes. (Note: The simmer time can vary depending on how ripe the pears are.)
2. Remove from heat and let cool to room temperature in the liquid.
3. Slice the pears thinly.
4. Mix the gorgonzola, sour cream, honey, thyme and egg yolk inf a food processor until smooth.
5. Spread the filling out over the tart crust and top with fanned sliced pears.
6. Bake in a preheated 350F oven until the filling is set, about 10-15 minutes.

Walnut Butter Pie Crust :

Ingredients:
1 cup all-purpose flour
1/4 cup ground walnuts (toasted before ground)
1/2 teaspoon salt
1/2 teaspoon sugar
8 tablespoons (1/2 cup or 1 stick) unsalted butter (cold, cut into 1/2 inch cubes)
4-5 tablespoons water (cold)

Directions:
1. Pulse the flour, ground walnuts, salt and sugar in a food processor to mix.
2. Add the butter and pulse until the mixture resembles a coarse meal, about 6-8 times.
3. Add a tablespoon of water at a time pulsing in between until it starts to clump together.
4. Place the dough on a clean surface and shape it into a disc.
5. Wrap the dough in plastic and refrigerate for at least an hour.
6. Roll the dough into a 12 inch circle about 1/8 of an inch thick on a lightly floured surface.
7. Place the dough into a 9 inch diameter spring form pan with the edges going up the side of the pan.
8. Place a piece of parchment paper in the pie and fill it with rice or beans to hold it down.
9. Bake in a preheated 350F oven for 15 minutes.
10. Remove the parchment paper and weight and poke the bottom of the crust with a fork a few times.
11. Bake until a light golden brown, about 10 minutes.

::Rustic Strawberry Tart::

This is a spinoff of my Rustic Apple Tart. Same crust. Different Filling.

FLAKY PIE CRUST:

• 2 cups all purpose flour
• 2 sticks (8oz) chilled butter, cut into 1/2 inch cubes
• 1/3 cup water
• 1 teaspoon salt
• 1 tablespoon sugar

Filling:

• 1 1⁄2 lb strawberries, hulled
• 1⁄4 cup plus 2 Tbsp granulated sugar
• 1 1⁄2 Tbsp cornstarch
• 1 tsp grated lemon zest
• 1⁄8 tsp ground nutmeg

FLAKY PIE CRUST:

Combine water, salt, and sugar in measuring cup. Stir and put cup in fridge for at least 15 min. (to chill water and to dissolve sugar and salt). Chill mixing bowl and paddle if possible.

Combine flour and butter pieces in mixing bowl. On medium speed, cut butter into flour till butter pieces are the size of chickpeas. With the mixer running, pour the water into the butter mixture. Mix till the dough comes together.

Separate dough into 4 discs. Wrap each with film and chill.

Filling: Halve 1⁄2 lb of the berries (choose ones similar in size) and reserve. Quarter the remaining 1 lb strawberries lengthwise. In a medium bowl, toss 1⁄4 cup sugar, cornstarch, lemon zest and nutmeg until blended; add quartered berries and butter, and toss to coat. Remove dough from refrigerator. Pile berry mixture in an even mound in center of dough within 2 in. of dough edge. Gently lift the unfilled dough edge up and onto the filling. Brush dough with egg; sprinkle with remaining 2 Tbsp sugar.

Bake 40 minutes, or until crust is golden and filling is juicy. Remove from oven; slide parchment onto a cooling rack. Let cool 15 minutes. Arrange remaining halved strawberries cut side down on top of cooked filling. Lightly brush berries with red currant glaze. Cool completely.

:: Elisha's Pecan Pie ::

My friend, Elisha happened upon a fantastic version of pecan pie. She swapped the usual pie crust for a shortbread base. Genius! Saves time and tastes amazing.
Crust:
1 cup butter
1/2 cup brown sugar
1/4 tsp baking powder
1/4 tsp salt
2 cups flour
Optional: Drizzle in some syrup for a hint of maple flavour.

1. Blend and press into a pie plate. Prick all over with a fork.
2. Partially bake @ 350 degrees for 10 minutes. Remove from oven and let rest.
3. Lower oven temperature to 275.

Filling:
3 eggs
1 cup dark brown sugar
3/4 cup corn syrup
6 Tbsp melted butter
1 Tbsp vanilla or coffee liqueur
2 to 2.5 cups pecans

1. Pour filling into the crust and bake for about 50-60 minutes @275, or until slightly jiggly. This is the "low and slow" method. {I, for one, rarely get my pies to really firm up the way they shoudl because I worry about ruining the crust. But pecan pie tastes great in whatever state it is in!}

Maple Pecan Option:
3 eggs
1/2 cup white sugar
4 Tbsp melted butter
1 cup maple syrup
1.5 cups pecans

::Rustic Apple Tart::

{Top Chef Recipe}

FLAKY PIE CRUST:

• 2 cups all purpose flour
• 2 sticks (8oz) chilled butter, cut into 1/2 inch cubes
• 1/3 cup water
• 1 teaspoon salt
• 1 tablespoon sugar

APPLE FILLING:

• 4 Granny Smith apples, peeled and dices
• 4 Fiji apples, peeled and diced
• 2 tablespoons butter
• Pinch salt
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1 lemon
• 2 tablespoons crystallized ginger, chopped
• 2 tablespoons corn starch
• 1 teaspoon vanilla
• 1/4 cup water

APPLE CIDER REDUCTION:

• 1 quart apple cider
• 4 bags ginger peach tea (herbal)
• 2 inches ginger root, peeled and thinly sliced
• 2 tablespoons brown sugar

FLAKY PIE CRUST:

Combine water, salt, and sugar in measuring cup. Stir and put cup in fridge for at least 15 min. (to chill water and to dissolve sugar and salt). Chill mixing bowl and paddle if possible.

Combine flour and butter pieces in mixing bowl. On medium speed, cut butter into flour till butter pieces are the size of chickpeas. With the mixer running, pour the water into the butter mixture. Mix till the dough comes together.

Separate dough into 4 discs. Wrap each with film and chill.

APPLE FILLING:

In large skillet, melt 2 tablespoons butter. Sauté apples for 1 minute. Add in salt, sugars, nutmeg, and cinnamon. Stir in lemon juice and crystallized ginger. Continue to cook on medium heat.

In a small bowl, combine water, cornstarch, and vanilla. Quickly stir mixture into apples. Bring to a boil and reduce heat to a simmer. Adjust seasoning if desired. Let cool.

PIE:

Roll each pastry disc out to a 6 inch round. Put 1/4 apple mixture in the center and fold 2 inches of dough, making pleats, around the filling leaving the center open. Brush each tart with an egg wash, 1 egg and 2 T water. Sprinkle with cinnamon sugar, equal parts granulated sugar and brown sugar or cinnamon. Bake at 375 degrees or till the crust is golden brown and the apples are bubbly. Serve warm with apple cider reduction.

APPLE CIDER REDUCTION:

Combine all ingredients. Reduce to 3/4 -1 cup. Chill and serve with apple pie and a wedge of cheddar or blue cheese.

::Pumpkin Cheese Tartlets::

LAST FALL I ROASTED ONE WHOLE PUMPKIN, SCRAPED OUT IT'S FLESH AND FROZE BAGS OF IT. I HAVE BEEN MAKING DELICIOUS DESSERTS OUT OF IT ALL SUMMER LONG... THESE WERE DELICIOUS, EVEN THOUGH I FAILED MISERABLY TO PRODUCE A CRUMBLY PASTRY. A SKILL I HAVE YET TO MASTER.
{Recipe found via Food & Drink}

Pastry
1¼ cups (300 mL) all-purpose flour
¼ tsp (1 mL) salt
¼ cup (50 mL) cold butter
2 tbsp (25 mL) cold lard or vegetable shortening
½ tsp (2 mL) lemon juice
2 to 3 tbsp (25 to 45 mL) cold water

Butter Pecan Topping
½ cup (125 mL) pecans, finely chopped
1 tbsp (15 mL) butter, melted
2 tbsp (25 mL) granulated sugar

Filling
½ cup (125 mL) thick puréed pure pumpkin
2/3 cup (150 mL) ricotta cheese
1/3 cup (75 mL) granulated sugar
1 egg
½ tsp (2 mL) finely grated orange zest
1 tsp (5 mL) grated fresh ginger, or ½ tsp (2 mL) dried ground
¼ tsp (1 mL) ground cinnamon
¼ tsp (1 mL) ground mace or nutmeg
Pinch ground cloves or allspice

1. To make pastry, combine flour and salt in a medium bowl. Cut in butter and lard until pieces are about the size of small peas. Stir lemon juice into 2 tbsp (25 mL) water; stir into flour mixture. Start to press together to form a dough, adding remaining water as needed for increased moisture. Press dough into a flattened disc, wrap and chill for 30 minutes or up to half a day.

2. For topping, stir chopped pecans with melted butter until coated; stir in 2 tbsp (25 mL) sugar. Set aside. For pastry shells, use 2 nonstick mini-muffin pans with 12 cups each (if pans are not nonstick, coat cups with baking spray). Roll out pastry on floured pastry cloth until thinner than usual for pie crust, about 1/8-inch (3-mm) thick. Use a 2½-inch (6-cm) cookie cutter (or upturned glass) to cut into rounds. Press into cups, forcing dough slightly above cup edge. Use scraps to fill in any breaks or thin parts. Freeze 10 minutes.

3. Arrange rack just below oven centre; preheat oven to 400ºF (200ºC).

4. To make filling, combine pumpkin, cheese, 1/3 cup (75 mL) sugar, egg, zest and spices in a blender or food processor. Whirl until smooth, stopping and scraping sides as needed. Divide filling among frozen pastry-lined cups, heaping slightly in the centre of each. Sprinkle with topping. Bake 15 minutes (dark pans) to 20 minutes (light pans) or until filling is raised and cooked. Cool in pans on a rack for 10 minutes; then remove tartlets from pan to finish cooling on the rack. Tartlets are best the day they are baked, and can also be covered and frozen (warm frozen tartlets briefly in a moderate oven before serving).

Makes 2 dozen

::Peach Custard Tarts::

A SUMMER TWIST ON THE APPLE CUSTARD TARTS I POSTED LAST FALL.

Ingredients:
12 frozen 3-inch tart shells
3 egg yolks
1/4 cup sugar
1 cup whipping cream
1 t vanilla
1 ripe peach, cut into thin wedges

1. Preheat oven to 350 degrees. Pre-bake shells for 8 minutes.
2. Mix all wet ingredients and add to cooked tart shells. Place one peach wedge on top of each filled tart shell. Cook filled tarts for 20 minutes. The filling will be set on the sides but loose in the middle.
3. Let tarts cool. Place tarts in the fridge to set fully for 1 hour to a day.

Fresh Fruit and Cream Tarts

NOTE: Before you try this recipe, read it through completely. There are many steps and many waiting times. To get your timing right, you must read it through completely first.

Pastry Cream {Chill time: 4 hours}
In a medium heavy saucepan combine:
1/2 cup sugar
4 tsp cornstarch
1/4 tsp salt
Gradually stir in 2 cups half and half cream or light cream. If desired, add one vanilla bean split lengthwise.
Cook and stir over medium heat until thickened and bubbly. Cook and stir one minute more.
Gradually stir half of the hot mixture into 4 beaten egg yolks.
Return all of egg yolk mixture to sauce pan and bring to a gentle boil; reduce heat. Cook and stir for 2 minutes. Remove from heat.
Remove vanilla bean. strain into a bowl. if not using vanilla bean, stir in 1 Tbsp liquid vanilla.
Place bowl of pastry cream into a bowl of ice water; chill for 5 minutes, stirring occasionally. Cover surface with plastic wrap. Chill in refrigerator for at least four hours before serving. Do not stir.
Makes 2 cups.

Rich Tart Pastry {Chill time: 30 minutes}
1 1/4 cups all purpose flour
1/4 cup sugar
1/2 cup cold butter
2 beaten egg yolks
1 T ice water

1. In a medium bowl, mix together flour and sugar. using a pastry blender, cut butter into flour until pieces are pea size. In a small bowl still together egg yolks and ice water. Gradually stir together egg yolk mixture into flour mixture. using your fingers, gently kneadthe dough just until a ball forms. Cover dough with plastic wrap and refrigerate for 30 - 60 minutes or until dough is easy to handle.
2. Preheat oven to 450 degrees. On a floured surface, use your hands to slightly flatten the dough. Roll dough from center to edges into a circle 12 inches in diameter.
3. Transfer pastry into a 10 inch tart pan with a removable bottom without stretching it(we used a plain pie plate and it still turned out nicely). Press pastry into the sides and trim the edges. Prick the bottom and the sides of the pastry. Line pastry with a double layer of foil. bake for 8 minutes. remove the foil and bake for 5-6 minutes longer or until shell is golden. Cool shell(s) on wire rack.

Cream Pie:
Divide Pastry Cream evenly among the shells. arrange desired fresh fruit on top of each tart. To serve, remove sides of tart pans. Tarts can be assembled and chilled for up to 4 hours before serving.

Custard Tarts

SO SIMPLE, BUT TRULY AMAZING. THESE TARTS CAN BE MADE VERY SMALL AND STILL SATISFY BECAUSE OF THEIR RICHNESS.

12 frozen 3-inch tart shells
3 egg yolks
1/4 cup sugar
1 cup whipping cream
1 t vanilla

Preheat oven to 350 degrees. Bake shells for 8 minutes.

Mix all ingredients and add to cooked tart shells. Cook filled tarts for 20 minutes. The filling will be set on the sides but loose in the middle.

Place tarts in the fridge for 1 hour to a day.

Topping ideas:
Any favourite will do, but we used thinly sliced apples coated lightly in sugar and cinnamon. We topped each tart and then broiled them until the apples were soft and golden.

Belgian Chocolate Torte

CRUST:
1 cup flour
1/3 cup unsweetened cocoa powder
1/4 cup sugar
1/2 cup cold butter, cubed
1 egg

Preheat oven to 350 degrees.
Whisk together flour and cocoa. Separately, beat sugar and butter with a mixer. Add egg. Combine with flour mixture, mixing until a soft dough froms. If it is too soft, put in fridge for 10 minutes. When ready, press dough into a greased flan/torte pan with removable sides, using your thumbs to work it up the sides. Refridgerate for 15 minutes until chilled, weight down with a pie weight or foil and dried bean/rice. Bake for 1o minutes. Let cool.

FILLING:
3/4 cup whipping cream
5 oz semi-sweet belgian chocolate (or another high-quality chocolate)
2 T sugar
pinch salt
1 egg

Decrease oven to 325 degrees.
Heat cream in a saucepan over medium heat until warm, not allowing to rise to a simmer. Remove from heat and stir in pieces of chocolate, sugar and salt until smooth. Separately, whisk egg until smooth and add to chocolate mixture.
Pour filling into cooled crust Bake for 15-20 minutes or until surface is glassy. If cracks begin to form, remove immediately. Cool on rack. Top with favourite nuts. (Pecans, I say.)

This can be refridgerated for up to two days, but it is far better made and served fresh.

Ricotta Chocolate Tarts

This is straight out of Food & Drink Magazine. I made these for Gabriel's first birthday two days ahead, froze them, and re-heated them just before serving. NOTES: *Pre-made plain tart shells work just as well. *If you don't mind cold tarts, I would recommend adding a layer of the chocolate sauce to the top of the baked tarts, then placing them into the fridge. They come out looking beautifully smooth. Then pop a roasted pecan on top, or a dollup of whipped cream. Ricotta Chocolate Tarts

Sweet and tangy ricotta and dark chocolate make a decadent cheesecake type of filling in a crispy cookie tart shell in this easy-to-make but impressive dessert. The pepper may seem like an odd ingredient, however once you try it you'll be surprised how well it works. The Bittersweet Chocolate Sauce isn't imperative but makes an attractive and tasty addition and prevents the tarts from sliding around the plate. The tarts are best if served when freshly baked but can be baked, cooled, covered and refrigerated for up to one day. To reheat, place on a baking sheet and bake in a 350ºF (180ºC) oven for 5 to 10 minutes or until warmed through. Tart Shells 1 cup (250 mL) all-purpose flour 1/3 cup (75 mL) unsweetened cocoa powder ¼ cup (50 mL) granulated sugar ½ cup (125 mL) cold butter, cubed 1 egg Filling 4 oz (125 g) bittersweet chocolate, chopped ¾ cup (175 mL) extra smooth ricotta cheese 1 egg yolk 3 tbsp (45 mL) whipping cream 1 tbsp (15 mL) granulated sugar Pinch freshly ground black pepper 1. For tart shells, preheat oven to 350ºF (180ºC). 2. Whisk together flour and cocoa powder in a bowl. Beat sugar and butter with an electric mixer in a separate bowl. Beat in egg. Stir in flour mixture until a soft dough forms. Divide dough into 12 balls, each about the size of a golf ball. If dough is very soft, refrigerate for 10 minutes or until chilled. Press 1 ball evenly into bottom and up sides to top edge into each cup of 2½-inch (6-cm) muffin tins. Prick all over with a fork. Repeat with remaining dough. Refrigerate for 15 minutes or until chilled. Bake for about 10 minutes or until firm. Let cool in pan on a rack. (Cover and store at room temperature for up to 2 days.) 3. To make filling, melt chocolate in a heatproof bowl set over a saucepan of hot, not boiling water. Stir until smooth and remove from heat. Let cool almost to room temperature. Whisk ricotta with egg yolk, cream, sugar and pepper. Whisk in melted chocolate until blended. 4. If necessary, preheat oven to 350ºF (180ºC.) 5. Spoon filling evenly into tart shells. Bake filled tarts for 15 to 20 minutes or until centre is puffed but still moist when a tester is inserted in the centre. Serve immediately, garnished with Bittersweet Chocolate Sauce (recipe follows). Makes 12 tarts Bittersweet Chocolate Sauce Perfect for drizzling on the plate as a garnish for Warm Chocolate Ricotta Tarts or any festive dessert. Store it in the refrigerator and warm in a saucepan or the microwave before serving. 1/3 cup (75 mL) granulated sugar 1/3 cup (75 mL) unsweetened cocoa powder ¾ cup (175 mL) whipping cream 2 oz (60 g) bittersweet chocolate, chopped 1 tsp (5 mL) vanilla or 1 tbsp (15 mL) chocolate liqueur 1. Whisk sugar with cocoa in a saucepan. Gradually stir in cream until blended. Bring just to a boil over medium heat, stirring often. Reduce heat to medium-low and cook, stirring, for about 5 minutes or until slightly thickened. 2. Remove from heat and stir in chocolate until melted. Stir in vanilla. Let cool slightly. (Transfer to a jar, cover and refrigerate for up to 3 weeks). Warm slightly before serving. Makes about 1¼ cups (300 mL)