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Onion Tart

tart, pie, onions, breakfast, brunch, taste, butter

Beautiful tart with simple onions as the main ingredient.

Simple. Elegant.

Sometimes I struggle to find just the right dish for a brunch or appetizer for a party. How many hummus platters can I truly make? You know? This time of year I really, really start to miss summer, especially summer produce. Fresh plucked tomatoes from my garden are by far the BEST, taking a bite and tasting pure summer.

I got thinking about tomato tart, one of my favorite things to do with those fresh summer tomatoes, like this one I have on the blog. I wanted to create a riff on that classic but something warm and comforting for these cold winter days. Onion tart! Classic enough to make all year long but especially good when you’re craving comfort food.

This onion tart would be delightful for brunch or cut up into small pieces and used as an appetizer dish. Who says your Superbowl party can’t have these fancy appetizers?

tart, pie, onions, breakfast, brunch, taste, butter

A few sprigs of fresh time and sprinkle of pure flake sea salt really elevate the dish.

 

Balanced flavor.

The balance of a buttery crust, cheese, labneh and sweet onions really gives this tart soooooo much depth of flavor. A bit of sweetness from the onions, salty sharpness from the cheese, tanginess from the labneh and pure heaven from the buttery crust. If you don’t have labneh, you can easily substitute with thick Greek yogurt or ricotta cheese, both would be a good substitute.

I love making my own pie dough, it’s simple ingredients but you can certainly use prepared pie dough. I would definitely work in the cheese and thyme in the dough to give it that extra something special.

tart, pie, onions, breakfast, brunch, taste, butter

Perfect for a brunch gathering.

I truly hope you try this delicious and simple recipe. As always, I love seeing your creations, tag me on Instagram or Facebook!! Don’t forget to Pin the recipe!
Xoxo,
Cosette

tart, pie, onions, breakfast, brunch, taste, butter

This onion tart is a crowd pleaser!

 

 

  

Print Recipe
 Onion Tart
Impress your guests with this simple but elegant dish. Perfect for brunch or appetizer. Makes (1) 9x12 tart
onion, tart, brunch, appetizer, super bowl, pie, butter
Course Appetizer
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 1 hour
Servings
squares
Ingredients
Pie Crust
Tart Filling
Course Appetizer
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 1 hour
Servings
squares
Ingredients
Pie Crust
Tart Filling
onion, tart, brunch, appetizer, super bowl, pie, butter
Instructions
Pie Crust
  1. I strongly encourage you to make your own pie dough but if you are unable to, please refer to notes below.
  2. In the bowl of a food processor, add in your flour, sugar, salt and pulse for a few seconds to combine.
  3. Next, add in your cubed butter one slice at a time. Pulse, release then add another.
  4. Add in your cheese and thyme.
  5. Next add in one tablespoon of water at a time until a crumbly but cohesive dough forms. Usually 6-7 tablespoons.
  6. On a sheet of wax or parchment paper, dump your dough mixture out. Press using the sides of the paper to create a disc. The dough should come together, wrap and place in fridge for at least an hour but can be made ahead and pulled out the next day.
Tart Assembly
  1. Preheat oven to 450 degrees Fahrenheit.
  2. Remove your dough from the fridge and on a floured surface begin rolling out into about a 9x12 rectangle (rustic is fine).
  3. In a quarter sheet pan (you can use a half sheet pan if you don't have a 9x12, just section to one side of the pan). Spray or butter and then place a piece of parchment paper.
  4. Lay your pie dough on the parchment, you can press the edges up slightly to create a small raised crust.
  5. Mix together your labneh, toum and salt. Spread an even thin layer on the crust. Next, sprinkle your Parmesan cheese.
  6. Slice your onions about 1/4" thick, I actually like cutting them with the skin on then peel off for each ring. Finally, place your sliced onion rings on top to cover most of the tart. I like to use a variety of different sizes.
  7. Dot your onions with some small pieces of butter and bake for 25 minutes until golden brown. You can broil the top for a few seconds at the end for a little more char on your onions if you'd like.
  8. Remove from oven and sprinkle with flake sea salt and additional thyme. Enjoy warm or at room temperature.
Recipe Notes

*Store bought pie crust can be used, I'd encourage adding the cheese and fresh herbs to get that ultra flaky/crispy crust

*Basic pie dough recipe from Marie Saba: http://cocinamarie.com/how-to-make-an-all-butter-pie-crust/

*Toum recipe: https://cosetteskitchen.com/recipe/toum

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Strawberry Rosemary Galette

galette, strawberries, seasonal

Perfect seasonal strawberries make this galette perfect all summer long.

The Galette

I love pie just as much as the next person, but sometimes I don’t have the patience to make the perfect lattice or cut outs for my pie. Sometimes I just want to enjoy the benefits of pie without all the fuss and muss. Don’t get me wrong, I LOVE gorgeous lattice work and beautiful cutouts, but they also take a ton of time and patience. 

Enter pie’s cousin, the galette. Just as tasty as pie with half the work, effort and stress. It’s pie’s younger, more hip cousin, a little less formal but packs just as much punch and flavor. I could make 4 galettes in the time it would take me to form one perfect pie, SERIOUSLY! So this Memorial Day or summer gathering, treat your friends to this delectable strawberry galette bursting with flavor and savory hints of rosemary. A savory crust sprinkled with Jacobsen’s Rosemary Salt balances the sweetness to make this an unbelievable flavor profile.  

I’ll keep this short and sweet and give you even more time to skip ahead to the recipe and work on that perfect galette this holiday weekend! 

strawberry galette

Semolina and sugar mixture spread on rosemary crust. This layer helps absorb some of the strawberry juice.

 

strawberry galette

Strawberry rhubarb jam was used making this galette, any of your favorite jam works perfectly.

 

Stawberry Galette

Choosing local, fresh strawberries ensures the sweetest fruit.

 

Strawberry galette

Raw coarse sugar is less sweet than granulated sugar and has notes of molasses and caramel, perfect for topping the fresh berries.

 

strawberry galette

A hint of rosemary salt on the crust gives the galette a perfect balanced sweet and salty component.

 

 




Print Recipe


Strawberry Rosemary Galette

galette, strawberries, seasonal

Cuisine Dessert

Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 30 minutes

Servings
servings


Ingredients
Rosemary Pie Crust

Strawberry Galette Filling

Cuisine Dessert

Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 30 minutes

Servings
servings


Ingredients
Rosemary Pie Crust

Strawberry Galette Filling

galette, strawberries, seasonal


Instructions
Rosemary Pie Crust
  1. In the bowl of a food processor, combine your flours, sugar and salt.

  2. Pulse quickly to combine.

  3. Add in your cold butter pieces and pulse several times until crumbles form.

  4. Next, add in 4-5 tablespoons of ice cold water and pulse again. You may need another tablespoon or two. You want the mixture to form crumbles but not a sticky paste. Add in your chopped rosemary at the end.

  5. When the dough forms, dump onto a sheet of wax paper (it will still be crumbly). Form together and wrap and place in fridge to firm up for 30 minutes to an hour.

Galette
  1. Preheat your oven to 425 degrees.

  2. Begin by rolling out your prepared dough into a large circle, about 9-10" onto a sheet of parchment paper. Place parchment with dough onto a sheet pan.

  3. Next, combine your semolina and sugar and spread evenly on the dough, leaving a border around the edges to fold.

  4. Spread your prepared jam on top of the semolina mixture.

  5. Next, place your sliced strawberries on top of the jam and sprinkle with your coarse sugar.

  6. Fold edges of the galette all around to form a crust. Brush the crust with an eggwash (1 egg + splash of water whisked).

  7. Finally, sprinkle the crust with your seasoned salt and bake on prepared baking sheet for 20-25 minutes until crust is golden and berries are soft and juicy.

  8. Remove from oven, sprinkle with additional chopped rosemary and let cool, slice and enjoy!


Recipe Notes

**You may use prepared pie dough and chop rosemary and add in or use as is. 

**If you don't have spelt flour, continue by using all-purpose flour. Spelt flour gives more of a nutty flavor/taste but all-purpose works equally well. 


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Chocolate Tarts

chocolate, tarts, mother's day,

Chocolate tarts made with Moonstruck chocolate. Perfect for Mother’s Day

I see you mama, chasing your toddler through the park. 
I see you mama, trying to get through your grocery list and managing the tantrum your child decided to have.
I see you mama, driving to and from school, practices and school events with grace. 
I see you mama, reading to your kiddos.
I see you mama, doing laundry, getting lunches ready, making sure the house is clean for your family.
I see you mama, going to work, coming home and taking on your 2nd job. 
I see you mama, healing that booboo with a kiss. 
I see you mama, watching your kids at every performance, game and special event ready with your camera. 
I see you mama, taking the world on your shoulders. 
I see you mama. I admire you. I respect you. I support you. I am with you 100%. 

Mother’s Day

To all the mamas in the world, you are MORE than anyone can understand. You are what makes this world run, you are what makes our hearts grow. I am thankful to my own mama for giving me the life that I have, for caring, nurturing and making me a better person. However you decide to celebrate this Sunday, whether you are celebrating as a mom, with your mom or just celebrating a special person in your life, take the time to cherish and embrace the amazingness these woman share. 

Happy Mother’s Day! 

Xoxo
Cosette

tarts, chocolate, moonstruck, mother's Day

Make mom a handmade tart this Mother’s Day!


Print Recipe
 Chocolate Tarts
chocolate, tarts, mother's day,
Course Dessert
Cuisine Dessert
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Crust
Filling
Filling/Topping
Course Dessert
Cuisine Dessert
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Crust
Filling
Filling/Topping
chocolate, tarts, mother's day,
Instructions
  1. Preheat oven to 350F Equipment: (6) 5" tart pans
  2. In a food processor, blend the chocolate graham crackers + sugar until fine crumbs form. Empty into bowl and add in melted butter.
  3. Place a heaping 1/4 cup of crumb mixture into each 5" tart pan. Using tamper or cup, pat down the crumb mixture until flat and even on bottom and a crust forms along the edges
  4. Place on baking sheet and bake for 20 minutes. Remove and let cool.
  5. Heat heavy cream in a small pot on medium heat until just boiling. Pour hot cream over chopped chocolate and let sit for 5 minutes, do not stir.
  6. After 5 minutes, stir until a smooth chocolate mixture forms. In a small bowl, whisk eggs, vanilla and salt and add into chocolate mixture.
  7. Spread about a teaspoon of strawberry jam on the bottom of each tart until covered with a thin layer. Then pour your chocolate filling in each of the 6 tart pans to fill.
  8. Bake on baking sheet for another 20 minutes until set.
  9. Once out of the oven top with Moonstruck Chocolate Strawberry Basil Bark and flake sea salt. Let cool for an hour or refrigerate until ready to serve. Can also be topped with whipped cream. Enjoy!
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Baba Ganoush

 

It’s been over 20 years since I have made a trip to Lebanon to visit family. Yikes! I didn’t realize how long it had been until I calculated the years. Kind of like me thinking 30 years ago was in the 70s, but actually it was the 90s…how did this happen??? Anyway, my last trip to Lebanon I was 17 years old. Young, excited, rebellious! My grandfather, may he rest in peace, I’m sure had a blast with the shenanigans I pulled. Even though I was young(er), the sense of livelihood and excitement was there for everyone. Huge gatherings with friends and family that occurred regularly, always centered around food. 

mezze platter, charcuterie board, baba ganoush

Some labnah, olives and parsley salad with sumac

In Middle Eastern countries, we celebrate everything with food! Mezze, is the equivalent to a MASSIVE charcuterie board here in the United States. When you walk into a home, food is immediately offered and you are expected to eat. Mezze is a spread of many different appetizers and usually enjoyed with a drink such as arak. Some common dishes include hummus, labneh, fresh pita bread, olives, baba ganoush, chicken, grape leaves, cheeses, veggies and more. A table is spread with endless food options but yet, no one eats a large meal. It’s just small bites you can enjoy leisurely. That’s the thing, everything is slower and not rushed in Lebanon. People take the time to enjoy each other’s company, enjoy the food, dance, talk and spend hours enjoying the afternoon or evening. 

I read this article a while back in the NY Times, it was titled, How to Throw a Relaxed Parisian Dinner Party.  As I read it, I thought to myself, this was what life was like in Lebanon. Dining with friends and family and enjoying every moment. Being in the moment. Talking, eating, enjoying life and the company of friends and family. The best conversations and friends come around a table to enjoy food. 

Now in my 30s, full family, lots of friends, one of my favorite things to do is entertain. I love to feed people, just like my parents do, just like their parents did and all my aunts and uncles still do. It’s not me, it’s cultural. It’s a way of a life, a way we grew up learning to share what we have, especially food. For me, being Lebanese is not just where my parents came from, it’s a link to my culture, my history, my family. 

As I continue to grow and learn about food, culture and the art of entertaining, I continue to circle back to my amazing heritage. This month, a group of amazing bloggers are celebrating the art of Arab food by using the hashtag #AprilisforArabFood . Follow along to see all the amazing creations from various Arab countries all over the world. The most amazing part is each post not only shares food, but stories and memories. 

mezze, appetizer, baba ganoush, charcuterie board

Silky, creamy baba ganoush

Today I’m sharing my recipe for baba ganoush and pita bread that you can add to your OWN mezze platter. Baba Ganoush, is an eggplant dip with many variations similar to hummus. I personally like my baba ganoush very smooth and creamy versus the traditional thick style. Running the eggplant through a food processor helps to get it silky and smooth. This easy recipe will have you making it weekly along with amazing fresh from the oven pita bread! You can click to find other Lebanese Recipes on the blog to add to your mezze platter. Find the recipes for baba ganoush and fresh pita bread below. 

baba ganoush, charcuterie board, mezze

Baba ganoush, silky and smooth

As always, I love seeing your creations! Be sure to tag me if you give this a try, Instagram @CosettesKitchen or post on my Facebook Page.

XOXO
Cosette

 

Print Recipe
 Baba Ganoush & Pita
Find these two delicious recipes to add to your own mezze platter.
Course Appetizer, Side Dish
Cuisine Lebanese
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Baba Ganoush
Pita Bread
Course Appetizer, Side Dish
Cuisine Lebanese
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Baba Ganoush
Pita Bread
Instructions
Baba Ganoush
  1. Set your oven to 450 degrees or light your grill.
  2. Prepare eggplant by washing and rubbing with a touch of olive oil.
  3. Place eggplants on a large baking sheet to roast in the oven or place directly on flames of grill on medium-high heat.
  4. Allow eggplants to roast turning every 5 minutes or so to allow each side to char and roast. You'll want to roast for about 15-20 minutes until eggplants are very soft.
  5. Once soft, remove from grill or oven and place on a roasting pan, cover with plastic wrap for about 5 minutes to allow the steam to create for easy removal of skin.
  6. Once steamed up, remove plastic wrap and begin to remove the skin, it should come off very easily at this point.
  7. Place the flesh of the eggplant in a colander and allow to drain excess liquid for about 5 minutes.
  8. Place drained eggplant and garlic in food processor and allow to process. Add in your tahini, lemon and salt. Adjust to taste, drizzle with olive oil and enjoy with fresh pita.
Pita Bread
  1. Preheat your oven and baking steel or pizza stone on 550 degrees and allow to heat for about an hour.
  2. In the bowl of your stand mixer fitted with dough hook add your flour and salt to the bowl.
  3. In a small measuring cup, add your yeast + sugar and fill with 1 cup warm water (110 degrees). Set aside and allow to bloom for about 5 minutes.
  4. With the mixer on low, add your yeast mixture to the flour mixture. Add an additional 1/4 cup warm water if needed to create a cohesive dough.
  5. Allow mixer to work the dough for about 5 minutes.
  6. Cover bowl with warm damp towel and allow dough to rise for about an hour in a warm space.
  7. Once dough has risen, begin to make pita.
  8. Take a small piece of dough and roll very thin (as thin as you can go without tearing) on a well floured surface. Place on a pizza peel and place on steel or stone.
  9. Pita will only need to bake for about a minute, watch closely as it puffs and once fully puffed, remove from oven and place on a plate covered with a towel.
  10. Repeat until dough is done, make approximately 1 dozen pita.
  11. Store in a ziplock bag to stay fresh. Best used the day of or heat slightly before using.
Eggplant Oven Instructions
  1. Preheat oven to 450 degrees
  2. Prepare eggplants by trimming tops and bottoms and using a vegetable peeler, peel just part of the skin, making stripes.
  3. Cut eggplants into 1" cubes and place on large baking sheet.
  4. Drizzle with olive oil (2-3 tsp) and a sprinkling of salt (about 1/2 tsp)
  5. Using clean hands, mix to coat all pieces and make a single layer on baking sheet.
  6. Roast for 25 minutes, mixing halfway through baking. Remove from oven and let cool slightly.
  7. Place cooled eggplant and garlic in food processor and allow to process. Add in your tahini, lemon. Adjust to taste with any additional salt or lemon, drizzle with olive oil and enjoy with fresh pita.
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Lebanese BakLAWA

I remember so fondly my parents making all the Lebanese desserts over the holidays. Our holiday cookies looked a little different than our friends’ cookies. Ingredients like semolina, farina, phyllo dough were common. The standard chocolate chip cookie wasn’t the norm at my house. Our desserts were special morsels of flavor from the Mediterranean.  Flavors that my parents grew up with and began passing on to us! 

Both my parents are amazing in the kitchen as many of you already know and holiday time is no exception. They make everything shine. Perfect trays of desserts, every favorite dish you can think of, mezze (or appetizers) to munch on for days, from savory fatayer (savory pies: meat, spinach), hummus, grape leaves and so much more! I am SO thankful I get to go home to spend the holidays with the family! Wouldn’t you??

BatLAWA vs BakLAVA

But dessert, the famous and most delicious desserts: mammoul, numoora, shyreehe and the coveted baklawa. Hands down one of my favorite Lebanese desserts. BakLAWA, similar to the more frequently referred to, bakLAVA is slightly different. Baklawa is also made with thin sheets of phyllo dough + nuts + butter, lots of butter! But some of the differences are in the syrup. The traditional Greek bakLAVA uses a honey based syrup with some additional spices, generally quite sweet. Lebanese baklawa on the otherhand uses a simple syrup mixture scented with orange blossom and rose waters. Batlawa filling is also a little bit lighter than baklava, not as much filling overall and less ingredients. Batlawa is made simply with phyllo dough + butter + walnuts + sugar + orange blossom and rose waters. You can smell a Lebanese dessert miles away, they will generally always contain the lovely orange blossom and rose waters, our signature scents. 

While our lovely Lebanese batlawa gets lost in the shuffle, I personally think it is more delicate and frankly, more consumable (that is if you want to eat large copious amounts of it). Just like a chocolate chip cookie with many variations, this is just one of many versions of batlawa or baklava. While these aren’t a traditional cookie, they are definitely bite-sized and even more delicious than any cookie I have tasted. I hope you find yourself this holiday season making memories with your family, baking your favorite desserts with your mom, dad, aunt, uncle or children. And if you find the time, try a new holiday cookie (or dessert) of batlawa, the Lebanese morsel of goodness. As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

Happiest of Holidays to you and your loved ones!

Xoxo
Cosette



Print Recipe


Lebanese BakLAWA

Course Dessert
Cuisine Lebanese

Prep Time 1 hour (divided)
Cook Time 1 hour

Servings
half sheet


Ingredients
Syrup (Attar)

Baklawa

Course Dessert
Cuisine Lebanese

Prep Time 1 hour (divided)
Cook Time 1 hour

Servings
half sheet


Ingredients
Syrup (Attar)

Baklawa


Instructions
Syrup (Attar)
  1. Combine your water and sugar in a medium heavy-bottomed pot. Heat on medium-high heat until sugar dissolves, stir occasionally.

  2. Bring to a boil, allow the syrup to boil for about 5-7 minutes.

  3. Remove from heat after syrup thickens slightly and add your lemon juice and waters.

  4. Pour into a glass container add a small sliver of lemon to store in the syrup. Once cooled to room temperature, store in refrigerator.

  5. Syrup lasts many months in the fridge and can be used on many desserts.

Clarified Butter
  1. Begin my preparing your butter. You'll need to make sure you clarify your butter before using. Details below from Serious Eats.**

  2. In a small saucepan, melt butter over medium-high heat.

  3. Continue to cook over medium-high heat; an even layer of white milk proteins will float to the surface.

  4. Bring to a boil; the milk proteins will become foamy.

  5. Lower heat to medium and continue to gently boil; the milk proteins will break apart.

  6. As the butter gently boils, the milk proteins will eventually sink to the bottom of the pot, and the boiling will begin to calm and then cease.

  7. Once boiling has stopped, pour butter through a cheesecloth-lined strainer or through a coffee filter into a heatproof container to remove browned milk solids. Let cool, then transfer to a sealed container and refrigerate until ready to use. Clarified butter should keep for at least 6 months in the refrigerator.

Baklawa
  1. Thaw your phyllo dough according to the package instructions.

  2. Preheat oven to 350 degrees Fahrenheit.

  3. In the bowl of a food processor, combine your walnuts + sugar and pulse until the nuts and sugar are combine and the nuts are small fine crumbles. Add a splash of rose and orange blossom waters (about 1/2 tsp of each).

  4. Begin assembling your baklawa by coating the bottom of a half sheet pan with your clarified butter. Be sure to also coat the sides.

  5. Take about 10 sheets of your phyllo dough and lay flat on the buttered sheet pan.

  6. Spread your walnut mixture evenly across the phyllo.

  7. Drizzle about 2 tablespoons of butter on top of your walnuts.

  8. Place the remaining phyllo dough on top of your walnut mixture.

  9. Begin cutting your dessert. With a sharp knife, begin making diagonal lines across evenly. Make sure to press down to cut through to the bottom.

  10. Next, go across the opposite way to create a diamond. Continue until the tray is completely cut. (choose whatever size works for you)

  11. Next, drizzle your remaining clarified butter over the top ensuring it falls into all the cracks. Tilt your tray back and forth to coat evenly.

  12. Place in preheated oven and bake for 30 minutes in center of your oven.

  13. After 30 minutes, reduce oven temperature to 300 degrees Fahrenheit and bake for an additional 20-30 minutes. Be sure to check so it doesn't brown too much. Ovens vary in temperature.

  14. Once top is golden and flaky, remove from oven. Check bottom to ensure it's golden brown as well.

  15. While batlawa is still HOT, pour your attar syrup on top. You'll use about 1-1.5 cups. Drizzle starting from one end and work down to the other end until the batlawa is coated and absorbs the syrup.

  16. Let cool, remove pieces and enjoy!


Recipe Notes

**Recipe for clarifying butter from: http://www.seriouseats.com/recipes/2015/08/clarified-butter-recipe.html **You can make the attar syrup and clarified butter ahead and store in fridge until ready to use. Melt butter before using. 


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Peaches & Cream Tart

It’s been a while friends, I’ve been back east spending time with my family and celebrating my sister as she recently got married. Many of you probably saw the million desserts and some pictures of her special day. Besides my own wedding (coming up on 13 years ago) this was one of the most special days of my life. My sister is my everything! She is my other half and seeing her so happy made me happy. But, after a month away from my own home, it was time to get back and into my normal routine. 

As the start of school is upon us and I have ALL 3 of my kiddos in school full-time, I hope to spend more time with all of you creating recipes and sharing with you. 

So here we are, beginning of September and for some bizarre reason unknown to me it’s 100 degrees in Portland!?!?! Yes, you heard that right, Portland, OR is 100 degrees in SEPTEMBER! What is wrong with this picture???? While it feels like summer (like really feels like it) I thought bringing in some peaches to a dessert was very appropriate.

Despite the fact it reached about 90 degrees today, I was not afraid to turn the oven on. We also just got central air this year so I’m living large!!!! One of my nearest and dearest friends invited the family to dinner and her request, every time is dessert. I guess that’s my thing. I thought about peach cobbler but was in the mood for something a little less American and a little more decadent. Why not a tart?? Delicious crust, pastry cream and topped with luscious peaches, what’s not to love! Winner Winner!!

Even though there are several steps to assemble the tart, it comes together quite quickly. You’ll first want to score and blanch your peaches very quickly to remove the skins. The pastry dough is made up of sugar, flour and butter…yeah, a little bit of heaven! The brown sugar gives it a hint of caramel flavor which I am a sucker for! And pastry cream, is there anything better? Who would have thought that eggs bring such joy in sweet treats. The custard is so luscious, I have a hard time not taking a huge spoonful!  After some bake time, fridge time and bake time again, you’ll have your special dessert to enjoy! Follow the detailed instructions below. 

This is a perfect dessert for a dinner party, it’s lovely on it’s own, doesn’t need any accompaniments and tastes AMAZING! You will make your guests swoon and begging for more. Not to mention it is very photogenic! I hope you enjoy this special treat. I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.


Print Recipe
 Peaches & Cream Tart
This tart is amazingly decadent! Enjoy!!
Course Dessert
Cuisine Dessert
Prep Time 45 minutes
Cook Time 1 hour
Servings
Ingredients
Pastry Shell
Pastry Cream
Additional Ingredients
Course Dessert
Cuisine Dessert
Prep Time 45 minutes
Cook Time 1 hour
Servings
Ingredients
Pastry Shell
Pastry Cream
Additional Ingredients
Instructions
  1. Preheat oven to 375 degrees F. Lightly butter a round 11" tart pan.
Peaches
  1. Bring a large pot of water to a boil.
  2. Using a sharp knife, cut a shallow "X" on the bottom of each peach.
  3. Add the peaches to the pot and allow to boil for 1-4 minutes. Peaches that are riper won't need quite as long, while firmer peaches could stay in a bit longer. You'll start to see the skin pull back after a few minutes.
  4. Remove with a slotted spoon and remove skin.
  5. Cut into 1/4" slices and set aside.
Pastry Shell
  1. In the bowl of a stand mixer fitted with the paddle attachment add your butter, sugars, salt and flour to make your pastry shell.
  2. Mix until a soft dough forms, it may be a bit crumbly.
  3. Remove from bowl and wrap in plastic wrap, place in fridge.
Pastry Cream
  1. Combine your milk, heavy cream and egg yolks in a bowl, whisk until combined.
  2. In a medium-sized pot, add your sugar and cornstarch over medium heat.
  3. Slowly add in about 1/2 cup of your milk/egg mixture and whisk until smooth.
  4. Once smooth and combined, slowly add your remaining milk/egg mixture and continue to whisk on medium heat until the mixture thickens.
  5. Once thick, remove from heat add your vanilla and salt. Whisk until combined.
  6. Pour mixture into a bowl and cover with saran wrap, be sure the wrap touches the top of your pastry cream so a film doesn't form. Place in fridge.
Assembly
  1. Remove dough from fridge and roll into a large circle to fit your prepared tart pan. If your dough is still a bit soft, just place pieces of dough in pan and press together.
  2. Press your dough into the pan. Using the bottom of a smooth glass, go around and be sure the edges of the dough are pressed into the sides evenly. Also go around the bottom of the crust to ensure it is even all the way around.
  3. Bake tart shell for 15 minutes empty.
  4. Remove and let cool for 5-10 minutes.
  5. Pour your pastry cream into par-baked shell, it should fill your shell almost to the top.
  6. Begin layering your sliced peaches in a circular fashion.
  7. Sprinkle your raw cane sugar over the peaches and bake for 40-45 minutes.
  8. Microwave your apricot jam and water for about 30 seconds. Brush the mixture onto the hot tart once cooked through.
  9. Let cool, remove outer ring of tart pan and enjoy!
Recipe Notes

**If your peaches are very ripe, they will take much less time to peel, just watch as you place them in the water.

**Store tart in fridge up to 3 days.

Recipe adapted from: https://foodnessgracious.com/peaches-and-cream-custard-tart/

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Lemon Blueberry Bundt

You know how there are some things you NEVER forget from your childhood? Like your first new bike, your first kiss, your first car…well, I also never forgot this amazing cake my mom would always make. 

The bundt, it’s such a simple but elegant cake. Good enough for a BBQ but also perfect for a formal dinner party. My mom would make this cake all the time, especially in the fall filled with apples, cinnamon and walnuts. Something about the way the apples cooked between the batter made it so divine. Sweet but not too sweet, slightly dense but yet still light and fluffy. I don’t typically like messing with perfection but I thought, what if this cake was filled with seasonal fruit??? The batter is perfect, so why not enhance it with blueberries, it could only be sensational! 

I hope you enjoy this cake as much as I do. Whether you fill it with blueberries, enjoy it plain or find something even more amazing. I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.

 

 

Print Recipe
 Lemon Blueberry Bundt
This bundt cake is amazing and perfect for any occasion. Serve plain or with some ice cream on the side.
Course Dessert
Prep Time 20 minutes
Cook Time 1 hour
Servings
slices
Ingredients
Blueberry Filling
Cake
Glaze
Course Dessert
Prep Time 20 minutes
Cook Time 1 hour
Servings
slices
Ingredients
Blueberry Filling
Cake
Glaze
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease a bundt cake pan using baking spray or coat with shortening and dust with flour. Be sure to get all the crevices if your bundt has grooves.
  3. Mix your blueberries and brown sugar in a small bowl and set aside.
  4. In a mixer fitted with a paddle attachment add your eggs, vanilla, bourbon/whiskey, grated lemon and sugar. Mix for 2-3 minutes until combined. Sift your flour, baking powder and salt together and slowly add to the egg mixture on low. Add oil and orange juice at the end and mix until combined scraping sides down as needed.
  5. Pour half the batter in your bundt pan. Tap the bundt a few times on the counter so the batter fills the pan evenly.
  6. Add your blueberry mixture on top of your first layer of batter.
  7. Top your blueberry mixture with the rest of your batter.
  8. Bake for 1 hour at 350 degrees.
  9. Remove and let cool. Drizzle glaze and enjoy!
Lemon Glaze
  1. Mix confectioners sugar and lemon juice until smooth and silky. Add in your milk/half and half. If your mixture seems too thin, you can add more confectioners sugar or more milk/half and half if it's too thick.
  2. Drizzle onto cooled cake.
Recipe Notes

This cake is extremely adaptable. You can bake the cake without the blueberries and it will still be delightful. Or fill with whatever fruit or nuts you'd like! 

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