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Watch and learn how to transform peaches into a sweetness syrupy deliciousness, topped with a delectable buttery, crunchy crumble. This is also delicious with nectarines.

For the filling
2 pounds peaches, cut into 1/2-inch wedges (6 cups)
3/4 cup granulated sugar
1 tablespoon lemon juice
4 teaspoons cornstarch
1/2 teaspoon coarse salt

For the topping
6 tablespoons unsalted butter, room temperature
1/4 cup light-brown sugar
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon coarse salt

*** For directions watch the video.

Posted on Jul 5, 2013


Got Ritz Crackers? Don’t want to bake today…Then, watch and learn how to make this super easy FOUR ingredients and delicious 10 minute Lime Pie recipe!

2 (14-ounce) cans sweetened condensed milk
1 pint heavy cream
1/2 cup lime juice plus 1 tablespoon zest from 8 limes
10 ounces (about 2-1/2 sleeves) Ritz Crackers

*** For directions watch the video.

Note: It is best to let the pie sit overnight covered in the refrigerator.

Posted on Jun 9, 2013


Pop tarts are flaky pastry, filled with a fruit preserves and covered with a swirl of frosted icing and sprinkles, found in the cereal-aisle. Making your own homemade pop tarts is super easy! Watch and learn how to make homemade Pop Tarts with Joanne Chang, chef/owner of Flour Bakery, in Boston, MA.

Homemade Pop-Tarts
Makes 8 pastries

Pâte Brisée (please see recipe below)
1 egg, lightly beaten
1 cup (340 grams) raspberry jam

Simple Vanilla Glaze
1 cup (140 grams) confectioners’ sugar
1/4 teaspoon vanilla extract
2 to 3 Tablespoons water
Rainbow sprinkles for sprinkling (optional)

Position a rack in the center of the oven, and heat the oven to 350 degrees F.

Remove the dough from the refrigerator and divide it in half. Press each half into a rectangle. On a lightly floured surface, roll out each half into a 14-by-11-inch rectangle. Using a paring knife, lightly score 1 rectangle into eight 3 1/2-by-5 1/2-inch rectangles (about the size of an index card).

Brush the top surface of the entire scored rectangle with the egg. Spoon 2 tablespoons of the jam in a mound in the center of each scored rectangle. Lay the second large dough rectangle directly on top of the first. Using fingertips, carefully press down all around each jam mound, so the pastry sheets adhere to each other.

Using a knife, a pizza roller (easier), or a fluted roller (easier and prettier), and following the scored lines, cut the layered dough into 8 rectangles. Place the rectangles, well spaced, on a baking sheet.

Bake for 40 to 45 minutes, or until the tops of the pastries are evenly golden brown. Let cool on the baking sheet on a wire rack for about 30 minutes.

To make the glaze: While the pastries are cooling, in a small bowl, whisk together the confectioners’ sugar, vanilla, and enough of the water to make a smooth, pourable glaze. You should have about 1/2 cup. (The glaze can be made ahead and stored in an airtight container at room temperature for up to 1 week.)

When the pastries have cooled for 30 minutes, brush the tops evenly with the glaze, then sprinkle with the rainbow sprinkles (if using). Let stand for 10 to 15 minutes to allow the glaze to set before serving.

The pastries can be stored in an airtight container at room temperature for up to 2 days.

Pâte Brisée
Makes about 18 ounces dough, enough for 8 pop-tarts or one 9-inch double-crust or lattice-top pie

1 3/4 cups (245 grams) unbleached all-purpose flour
1 tablespoon granulated sugar
1 teaspoon kosher salt
1 cup (2 sticks / 228 grams) cold unsalted butter, cut into 12 pieces
2 egg yolks
3 Tablespoons cold milk

Using a stand mixer fitted with the paddle attachment (or a handheld mixer), mix together the flour, sugar, and salt for 10 to 15 seconds, or until combined. Scatter the butter over the top. Mix on low speed for 1 to 1 1/2 minutes, or just until the flour is no longer bright white and holds together when you clump it and lumps of butter the size of pecans are visible throughout.

In a small bowl, whisk together the egg yolks and milk until blended. Add to the flour mixture all at once. Mix on low speed for about 30 seconds, or until the dough just barely comes together. It will look really shaggy and more like a mess than a dough.

Dump the dough out onto an unfloured work surface, then gather it together into a tight mound. Using your palm and starting on one side of the mound, smear the dough bit by bit, starting at the top of the mound and then sliding your palm down the side and along the work surface (at Flour we call this “going down the mountain”), until most of the butter chunks are smeared into the dough and the dough comes together. Do this once or twice on each part of the dough, moving through the mound until the whole mess has been smeared into a cohesive dough with streaks of butter.

Gather up the dough, wrap tightly in plastic wrap, and press down to flatten into a disk about 1 inch thick. Refrigerate for at least 4 hours before using. The dough will keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

Excerpted from Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe by Joanne Chang. Photography by Keller + Keller (Chronicle Books)

Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe

Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe by Joanne Chang
Hardcover: 320 pages
Publisher: Chronicle Books
Language: English
ISBN-10: 081186944X

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Posted on May 13, 2013


Watch and learn how to make this easy simple apple tart. Chef Chris Thielman share tips on how to make a tender tart dough, how to roll the dough, and how to quickly slice the apples.

To make the tart dough, add 1 lb. 4 oz. all purpose flour and 1 lb butter, mix it by hand or with a mixer until it resemble cornmeal. Add a little ground cinnamon, 1/4 teaspoon salt, and 8 oz water a little at a time. Mix until the dough comes together. Flatten into a disk and cover with food plastic wrap. Let it rest in the freezer for 10 minutes. Roll the chilled dough into 1/4 inch thick into a 10 inch tart pan.

Peel and cut 6 Granny Smith apples into 1/4 inch thick slices. Arrange the apples inside the dough. Sprinkle with sugar, to taste, and ground cinnamon. Place in the oven at 350 degrees F for 45 minutes. Remove from the oven and glaze the top with 2 oz apricot glaze and sprinkle with 2 oz finely ground pistachios.

Posted on Mar 5, 2013


Nectarine and Walnut Galettes recipeThese free-form tartlets are made with delectable walnut pastry dough that encloses a creamy walnut filling and fresh nectarines. These are perfect summertime desserts when luscious nectarines are ripe. I like to serve them with a scoop of cardamom or vanilla ice cream.

Makes eight 3-inch galettes

3/4 cup (3-1/4 ounces) plus 2 teaspoons all purpose flour
2/3 cup (3 ounces) walnuts, divided
2 teaspoons plus 1 tablespoon (1/4 ounce) granulated sugar
1/8 teaspoon kosher or fine-grained sea salt
3 ounces (6 Tablespoons, 3/4 stick) plus 2 teaspoons unsalted butter, chilled, divided
1 to 2 Tablespoons ice water
1 teaspoon freshly squeezed lemon juice
Finely grated zest of 1/2 large lemon
3/4 pound fresh nectarines (2 to 3 medium), halved and pitted
2 tablespoons (3/4 ounce) firmly packed light brown sugar
1 extra-large egg yolk, at room temperature
1/2 teaspoon pure vanilla extract
1 ounce (2 tablespoons) unsalted butter, softened
1 Tablespoon heavy whipping cream
1/4 cup apricot preserves
1 Tablespoon amaretto, Cognac, or water

Walnut Pastry Dough
Pulse together 3/4 cup of flour, 1/3 cup of walnuts, 1 teaspoon of granulated sugar, and salt in the work bowl of a food processor fitted with the steel blade until the walnuts are very finely ground, about 1 minute.

Cut 3 ounces of chilled butter into small pieces and add to the flour mixture. Pulse until the butter is cut into very tiny pieces, about 30 seconds. The texture should be sandy with very tiny lumps throughout.

In a small bowl, combine 1 tablespoon of water, lemon juice, and lemon zest. With the food processor running, pour this mixture through the feed tube. Process until the dough wraps itself around the blade, 30 seconds to 1 minute. If the dough seems dry, add the remaining 1 tablespoon of water and process until the dough comes together.

Shape the dough into a flat disk and wrap tightly in a double layer of plastic wrap. Chill in the refrigerator until firm before using, about 2 hours. If the dough is too cold and firm, it will splinter and break when rolled out. Let it stand at room temperature for 10 to 15 minutes to become more pliable.

Nectarine Filling
Cut the nectarines into 1/2-inch-thick slices and cut each slice in half across the width. You should have approximately 3 cups of sliced fruit

Place the sliced nectarines in a large mixing bowl. Add the brown sugar and toss together to distribute evenly. Taste the fruit to see if it needs any more brown sugar.

Walnut Filling
Pulse the remaining 1/3 cup of walnuts and 1 tablespoon of granulated sugar together in the work bowl of a food processor fitted with a steel blade until the walnuts are very finely ground, about 1 minute. Add the egg yolk and vanilla and pulse to blend together.

Cut the softened butter into small pieces and add it to the walnut mixture. Pulse several times until the butter is cut into tiny pieces. Add the remaining 2 teaspoons of flour and pulse until the mixture is smooth, about 15 seconds.

Position a rack in the center of the oven and preheat the oven to 375°F. Line a baking sheet with parchment paper or a nonstick liner.

On a smooth, flat surface, roll out the pastry dough between sheets of lightly floured waxed or parchment paper to a large disk about 14 inches in diameter. Carefully peel the paper off the top of the dough and brush off any excess flour.

Dip a 4-inch round plain biscuit cutter into flour or use a small knife to cut out 4-inch rounds of dough. Use an offset spatula to lift up the dough rounds and transfer them to the lined baking sheet, leaving at least 1 inch of space between them.

Divide the walnut filling evenly among the dough rounds. Use a spoon or small offset spatula to spread the filling over the center of the pastry dough, leaving a 1-inch border all around. Mound the sliced nectarines over the walnut filling in the center of each dough circle.

Cut the remaining 2 teaspoons of chilled butter into small pieces and distribute them evenly over the sliced nectarines.

Fold the border of each dough round up so that it partially encloses the nectarines and walnut filling. It will naturally form pleats as it is folded. Brush the borders of each dough round with some of the cream, being careful that it doesn’t run down the sides and under the galettes. If it does, wipe it up because it can cause the bottoms of the galettes to burn. Gently lift back the folds of the dough and brush those areas with more cream, then replace the folds. Evenly sprinkle the remaining 1 teaspoon of granulated sugar over the dough borders.

Bake the galettes for 35 to 40 minutes, until the crusts are light golden. Remove the baking sheet from the oven and transfer it to a rack to cool.

Apricot Glaze
Combine the apricot preserves and amaretto, Cognac, or water in a small saucepan. Bring to a boil over medium heat. Remove the saucepan from the heat and strain the glaze into a small bowl, pushing through as much of the pulp as possible.

Use a goose-feather pastry brush to lightly brush the top of each galette with the glaze.

Keeping: Although the galettes are best eaten the day they are made, they can last up to 2 days. Store them tightly covered with aluminum foil at room temperature.

The pastry dough can be made in advance and kept in the refrigerator, tightly wrapped in a double layer of plastic wrap, up to 4 days before using. To freeze up to 4 months, wrap it in a double layer of plastic wrap and enclose it in a freezer bag. Use a large piece of masking tape and an indelible marker to label and date the contents. If frozen, defrost the dough in the refrigerator overnight before using. If the dough is too cold to roll out, let it stand at room temperature to become pliable.

Making a Change:
Replace the nectarines with other stone fruit, such as apricots, plums, pluots, and peeled peaches. Use a combination of fruit instead of a single type.

Excerpted from Bite-Size Desserts: Creating Mini Sweet Treats, from Cupcakes to Cobblers to Custards and Cookies by Carole Bloom. Photography by Glenn Cormier (Houghton Mifflin Harcourt)

Bite-Size Desserts by Carole Bloom
Hardcover: 208 pages
Publisher: Houghton Mifflin Harcourt
Language: English
ISBN-10: 0470226978

>>>>>>>> I WANT THIS <<<<<<<<

Posted on Feb 26, 2013

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