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Shortbread Tarts

These delectable morsels are perfect for just about any occasion. Elegant enough for a bridal or baby shower and bite sized for an appetizer heavy party. You can make large quantities of them easily and highlight any of the best fruits of whatever season you’re in. I went with raspberries because I don’t think there’s anything that pairs quite as nicely with a bright tart lemon creme than a fresh sweet raspberry. The buttery rich shortbread crust makes the silky lemon creme filling sing! They are beautiful on a platter and delightful to eat as well. [Read more…]

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Quick Cobbler

First of all. I’m back! I was pounded with the cold/flu season and was basically non-functioning for about 6 weeks. Last week I emerged from my bed to find that the world had changed in my absence. None of my kid’s clothes fit, I couldn’t get shoes on their feet because they too had grown – and I don’t even want to talk about the mountains of laundry. After digging out all last week, I finally feel myself again and am ready to bake! Woo-hoo! Sorry for the total void these past few weeks. It was no fun to be sick that long…and I’m pretty much the worst most pathetic sick person on the planet. It’s true, you can ask my husband.

I had my parents over for dinner last night and threw together this quick and easy cobbler for dessert. If you like biscuit toppings for your cobblers, this isn’t the one for you. It’s more of a cakey cobbler. The prep time is literally about 5 minutes. The batter bakes up around the fruit and the sweet smell will fill your house. You can use any combination of fruit. I used raspberries and peaches. Yuuuumy! [Read more…]

Nectarine Raspberry Pie

We had a bunch of fruit leftover from my sister’s bridal shower this weekend. So, I took the nectarines home, combined them with some raspberries I had in the fridge and tried out a new recipe for pie. It was kind of a complex recipe – but the pie was really good. Very flaky crust with a lot of flavor and perfectly tart filling.  I’ll probably make some tweaks the next time I make this pie though (I always go “by-the-book” the first go round of a recipe). I would have liked more fruit in this pie, I like mine mounded up, and the filling was just a smidge runny – probably will cut back on the added juice next time. Overall though, excellent.

Nectarine Raspberry Pie

Nectarine Raspberry Pie (America’s Test Kitchen)

Crust:
2 1/2 cups flour
2 tbsp sugar
1 tsp salt
16 T butter (two sticks), diced and frozen for 10 minutes
1/3 C ice water
3 T sour cream

Filling:
2 1/2 pounds nectarines (about 5 large), pitted and sliced
1 cup raspberries
3/4 to 1 cup sugar
1 t lemon zest
2 t lemon juice
2 T cornstarch

1 egg white
sugar

Place the flour, sugar and salt in the bowl of a food processor. Pulse to combine.
Sprinkle the frozen butter over the flour, and pulse until it resembles coarse crumbs.
Combine sour cream and ice water. Pour 1/2 mixture into food processor and pulse until incorporated. Repeat with 2nd half of sour cream/water mixture.
If the dough doesn’t come together, sprinkle a tablespoon of ice water at a time until it does.
Divide the dough into two discs and wrap in plastic wrap. Refrigerate for about an hour.

Stir the nectarines, raspberries and 3/4 cup of sugar together in a large bowl. Let sit for 1 hour or until fruit has released it’s juice.
Drain any excess juice in a large colander (reserving 1/4 C of juice) and toss the fruit with the lemon zest, juice and cornstarch. Taste a piece of the fruit. If it is tart, add an additional 1/4 cup of sugar.

Roll one disc of dough into a 12-inch circle, and carefully fit the dough into a 9-inch pie plate, leaving the overhang. Cover with saran wrap and freeze, about 30 minutes. Fill the crust with the fruit mixture.
Roll out the remaining dough into a 12-inch circle, and carefully fit the dough over the pie plate.
Trim the excess of dough to about a 1/2 inch, press two doughs together and fold under. Crimp to form a neat edge.
For lots of great pie crust ideas – click here! As you can see, I went pretty boring with mine today. I didn’t have a whole lot of time for fancy-pants crust.

Golden Crust

Beat the egg white and brush it on top, sprinkle with the sugar.
Bake at 425 F for 25 minutes, then reduce to 375 F and bake an additional 25 to 30 minutes.
Let cool at least two hours before serving. Cover loosely with saran wrap and store at room temperature.

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