Tag Archives: Tart

Baking Chez Moi: Simplest Plum Tart

Couldn’t believe my luck when I found some Italian plums at my local store.  Perfect timing for this simple tart.DSC_0242.jpgThere really wasn’t much to this tart.  After the crust was made it was a matter of slicing the plumsand crushing the cookies.DSC_0249.jpgDSC_0252.jpgI took the optional route and added a little cinnamon to my sugar.  I love cinnamon so I probably could have added a bit more.DSC_0265.jpgDSC_0262.jpgDSC_0267.jpgMy plums were ripe but they had a slightly tart flavor even after baking. It ended up being a really nice balance with the creme anglaise and cookie crumbs. I think if I make this again I will pack my plums a bit more since they shrunk a bit.  Overall the tart was really simple and made a great feature for the plums.



Baking Chez Moi: Lemon (Grapefruit) Meringue Tart A New Way

My trees are all out of lemons right now so I thought what the heck I’ll make this with white grapefruit which I still have plenty of.DSC_0790.jpgMost of my grapefruit are giant now, on the sweet side and extremely juicy.DSC_0791.jpgThe pastry cream was pretty typical except it was citrus flavored.  This was my favorite part of the tart as the cream had such a delicate floral and citrus flavor.DSC_0795.jpgDSC_0799.jpgI kept the extra egg white for the meringue.  I know the preference in our household is for a lot.DSC_0801.jpgthumbnail_FullSizeRender.jpgMy meringue was pretty browned but it tasty yummy and not burnt.  I liked the overall idea of this tart but after tasting it both myself and Scott thought  that we would have preferred a regular tart base rather than the cream.  The grapefruit flavor was great and I think I’ll be experimenting with making a traditional-style grapefruit meringue.  The grapefruit pastry cream was incredibly tasty, just didn’t care for it so much in the tart.  I think it would be pretty sensational in an éclair or maybe as a base for a tropical cream pie with hibiscus flowers.  It’s made me want to experiment with a grapefruit cheesecake, maybe with a sour cream topping?  While this tart wasn’t my favorite combo it did spark some good ideas so I’m glad to have made it.


Baking Chez Moi: Caramel Tart

Temps have finally cooled down in AZ and it’s really great oven-baking weather. As strange as this tart sounded my love of caramel had me hoping this tart was going to work out. It’s great how many recipes from this book call for ingredients I usually have on hand but still manage to surprise me. My pre-baked tart looked a little extra crispy but it ended up tasting pretty great.DSC_0113.jpgNo matter how many times I make caramel I always get a little nervy.  Anyone who’s had a crystallization incident probably feels my pain. Luckily this turned out on the first try and went pretty smooth.DSC_0118.jpgDSC_0120.jpgMy caramel started getting pretty dark so I took it off the burner a little before the recipe called for.  DSC_0121.jpgDSC_0123.jpgWhipping up the yolks and adding the caramel was super quick.  I was already looking forward to trying to outcome based on the great smell of the caramel sauce. I didn’t bother skimming the foam.DSC_0126.jpgDSC_0128.jpgWasn’t really the best looking tart straight out of the oven but nothing a little whipped cream couldn’t fix.DSC_0132.jpgDSC_0131.jpgDSC_0135.jpgThe color of this was lovely and I ended up liking how the top almost looked bruleed after being sliced.DSC_0136.jpgDSC_0137.jpgI tend to like whipped cream on everything but the flavor of the tart was pretty good on its own.  Makes me wonder if I could layer the top with pecans and get away with passing this off as pecan pie.  This is definitely a great holiday recipe and I think ends up looking more impressive than the ease of making it.


On a side note: I feel very privileged to have been able to write this blog mostly about baking and hiking.  However, that was truly a privilege and after a recent trip to North Dakota its clear to me that it’s one I can no longer afford.  I won’t stop baking but be prepared for some more serious posts in the near future.

Baking Chez Moi: Cherry Crumb Tart

I felt incredibly lucky to be able to make this tasty little tart.  Cherry season is here and gone in a flash and I scooped up the last of the season just in time for this.

Cherry Tart Ingredients

I started to get a good feeling while reading the ingredient list; cardamom and orange sounded like the perfect additions to make this special.  Beckett’s Table has a peach cobbler in the summer that I adore and has a similar pairing of summer fruit and  orange flavor.

Orange Zest for Cherry TartOrange Sugar for Cherry Tart

The streusel topping was pretty easy to blend together and smelled heavenly.  I loved that it could be made ahead.

Streusel Topping for Cherry TartClose Up Streusel

The almond filling is whirred together in the food processor and really ends up more like a paste.  This is best when refrigerated at least an hour which worked out perfectly since we were in the middle of a Netflix tv show marathon while I was making this.

Cherry Tart Filling

Back when my work was getting produce boxes I had the opportunity to buy a completely ridiculous amount of cherries.  I’m pretty sure it was 20lbs or so.  I bought a cherry pitter in order to process that monstrosity of pits and it came in handy for this.

Cherry Pitter

At this point it’s really just assembling the tart and getting it in the oven.  The paste and cherries go in to be baked first.

Paste In Cherry TartAdding Cherries Tart

I absolutely loved how puffed this got when you took it out to add streusel.  I definitely had a good feeling about the end product at this point.

Puffed Cherry Tart

Close Up Puffed Cherry Tart

Adding Streusel Cherry Tart

The final tart doesn’t really do this justice in pictures.  For me this tart’s magic was in the spicy citrus smell of the streusel and the texture of the whole cherries in the creamy filling.  I didn’t add any powdered sugar as this tart was already a little on the sweet side for me.  When I make this next season I might serve it with a little creme fraiche or even sour cream.

Close Up Cherry Tart

Cherry Tart Slice

Whole Cherry Tart

This tart was a big hit.  While I wouldn’t say that cherries are my favorite treat I feel confident that this is my favorite dessert where they are featured.  The combination of flavors provided more interest than your typical tart and the orange flavor surprises with how well it pairs with a summer fruit. This recipe is definitely one I will use again when I can get fresh cherries.