I ‘heart’ fruit tarts! They’re the best dessert because it brings out the best in seasonal fruits. Fruit tarts can be made with many varieties of tart shells from puff pastry, to pie dough, and even short dough. My favorite is the Almond short dough because it’s a type of cookie dough that is versatile.
(Almond Short Dough can be made as a larger batch and freeze up in cylinder shape. When you crave for cookies, slice a few, pop them in the oven and you can dipped them halfway with melted chocolate. You can use it as an Ice – Cream Sandwich, it’s also lovely to be used as a crust for cupcake size cheesecake. See what I mean when I believe how this recipe is the best ever? I’m confident you’ll find many ways to use this particular recipe and make it your own creation. Did I mention the marvelous nutty flavor the almond brings to the cookie? You’re going to love it!)
Here is an introduction to my fruit tartelettes; almond short dough filled with pastry cream and then topped with fresh fruits. (When making tartelettes, go easy on the thickness of the tart shell since it is a smaller size). Bon Appetite!
2.Whisk egg whites in an electric mixer on high speed for 2 minutes. Add egg whites to ingredients in the bowl.
3.Smear the egg whites into the dry ingredients with a spatula until completely combined and glossy.
4.Transfer to a piping bag fitted with a size 7 piping nozzle.
5.Grease a heady steel baking tray with oil and line with baking paper. Pipe mix onto tray 2-cm wide (approximately 7/8”), 3-cm apart (approximately 1.25”).
6.Tap the underside of the tray sharply against your palm to flatten the Macarons.
7.Leave in a warm, dry area for 20 minutes or longer (depending on ambient humidity and temperature), or until you can touch the surface lightly without any sticking.
8.Bake on a low rack in a convection oven at 300°F for 15 minutes, turn the tray halfway.
9.Cool Macarons completely on the tray before removing and filling.
Green Tea Custard
Ingredients
35 g – Egg Yolks
2 g – Salt
45 g – Granulated Sugar
1 g – Matcha Powder
15 g – Plain Flour
200 g – Milk
30 g – Unsalted Butter
Procedure
1.Place yolks, salt, sugar, flour, and matcha powder in a medium bowl and whisk until smooth. Add milk and whisk.
2.Transfer to a small pot and whisk over medium flame until bubbling and thickened.
3.Cool to 120°F then add butter and whisk until emulsified.
4.Cool to room temperature and whisk smooth before piping.
Nectarines are in season! Mmmm, trying to make a yummy breakfast for David (my other half). This recipe is adapted by a book called: Good to the Grain – Baking with Whole Grain Flours, By Kim Boyce.
The book called it Ginger Peach Muffins, but since I didn't have peaches, I used what I had in my fridge. I also didn't add the crystallized ginger in my batter because I had forgotten to pick those up from the grocery (possibly the reason the muffin did not taste sweet). Happy Baking!
1. Place a rack n the middle of the oven and preheat to 350°F.
2.Grate the ginger into a large bowl. Some will be used for the topping and the rest for the batter.
3.For the topping, halve the nectarine, remove the pit, and slice the halves into slices about ¼ inch thick. Add the butter, honey, and 1 tsp of the grated ginger to a medium size skillet. Place the skillet over a medium flame to melt the mixture, stirring to combine. Cook until the syrup begins to bubble, about 2 minutes. Add the nectarine, toss the pan to coat them with the syrup and set aside.
4.Sift the dry ingredients into a large bowl, pouring ack into the bowl any grain or other ingredients that may remain in the sifter. Add the wet ingredients to the bowl with the grated ginger and whisk until thoroughly combined. Using a spatula, mix the wet ingredients into the dry ingredients and gently combine.
5.Scoop the batter into muffin pans. The batter should be slightly moulded above the edge. Toss the pan of nectarines to coat them with the pan juices. Lay slices of nectarines over each of the muffins. Spoon the pan juices over the nectarines.
6.Bake for 24 – 28 minutes, rotating the pans halfway through. The muffins are ready to come out when they smell nutty, their bottoms are golden in color, and edges of the nectarines are caramelized.
Last night, I have made two batch of Marshmallow Fondant for my good friend; she’s going to use it to make a Wubbzy Cake for her nephew birthday this Friday. I hope the fondant will work for her (crossing fingers). This can get messy, make sure you have adequate table space. The process of kneading the fondant makes me feel like a chicken stretching their wings back and forth. I’d say, making marshmallow fondant really works the back and shoulder. By the way, this fondant tastes better than the commercial fondant (I usually take it off the cake when eating the cake, it just makes the the cake look so much better). You can always tint to the desired color too! Hope you’ll have fun making Marshmallow Fondant.
Ingredients
16 oz. – white mini marshmallows (1 pkg. – use good quality brand)
2-5 Tbsp – Water
2 lb – Sifted Confectioner’s Sugar (use good quality brand too, non-name brands may be cheaper, but may also have higher ratio of cornstarch than sugar).
½ Cup – Solid Vegetable Shortening
Procedure
1. Place marshmallow and 2 Tbsp of water in microwave – safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds and stir again. Continue until melted (Tinted color may be added at this point if desired).
2.Place ¾ of the sifted confectioner’s sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture (Flavoring may be added at this point if desired).
3.Grease hand and counter generously, then turn marshmallow mixture onto counter.
4.Start kneading like you would on a dough. Continue kneading; adding additional confectioner’s sugar and re-greasing hands and counter so the fondant does not stick. If the marshamallow fondant is tearing easily, it is too dry; add water ½ tbsp at a time. Knead until fondant forms a firm smooth elastic ball that will stretch without tearing (approximately 8 minutes).
5.It is best to allow the Marshmallow Fondant to sit, double-wrapped overnight. Prepare the fondant for storing by coating with a thin layer of vegetable shortening, wrap in plastic wrap and then place in a resealable bag.
6.When ready to use the fondant, knead fondant until smooth. Roll out fondant 1/8” thick.
Yes, another one of those blueberry recipes again. I just can’t help it! It is an abundance and affordable! Hope you’ll enjoy this recipe because it tastes delicious on top of a whole wheat English Muffin for breakfast.
Blueberry Citrus Jam
Ingredients
Agave – ¾ Cup
Orange Juice – 1 Cup
Fresh Blueberries – 2.0 lb
Orange Peel – 1 Whole Orange
Lemon Juice – ¼ Cup
Procedure
1. Peel Orange with a potato peeler and slice thinly, set aside.
2. Place Agave and Orange Juice in a pan until simmer.
3. Add the Fresh Blueberries, orange peel and Lemon Juice.
4. Cook until jam is thickened to the desire consistency. (I cooked mine approximately 45 minute on low just so the blueberry does not burn).
5. Use a sterilized glass jar (see below), pour in the jam and close the lid tightly.
6. Place the jar back into the hot water and boil for another 10 minutes.
7. Let the jar cool and ready to serve.
*Note: If using the metal lids, make sure the lid pops up after the hot water bath boil. Store at cool area and will last up to 1 year. Once it is opened, last up to 30 days in the refrigerator.
How to Sterilize Your Jar
Place your glass jar and boil with water (approximately 10-15 minutes) just before the jam is ready.
Dry the glass jar with a towel and pour in the jam.
