fruit – TasteFood

Apricot Tarte Tatin

July 21, 2020July 21, 2020by Lynda Balslev

Tarte Tatin Isn’t Just for Apples

Shelter in place has given way to an abundance of bread baking. If you follow social media, you can’t miss the number of proud bread photos and sourdough sagas to admire and read. It makes sense. With all of our stay-at-home time, why not take the opportunity to develop and perfect our baking skills? I propose adding Tarte Tatins to that list.

Tarte what? Tarte Tatin is a French upside-down fruit tart that traditionally features fall fruit, such as apple and pear. In fact, any fruit that can be slow-cooked in butter and sugar without dissolving into a puddle will work. Stone fruit, such as plums, nectarines, and apricots, are excellent contenders, which is why Tarte Tatins should be added to your summer to-do list.

The key to a successful Tarte Tatin – besides luscious in-season fruit – is the caramel, which is the base in which the fruit is cooked. A pastry crust is then layered over the bubbling fruity confection, and the tart is finished in the oven. Once baked, the tart is inverted onto a plate, and the caramel becomes the top of the tart: a shiny sheen encasing the fruit like fossilized amber.

Tarte Tatins may appear tricky to make, but each step is straightforward. The biggest mistake you can make is not taking the time to allow the fruit to properly caramelize. It may be tempting to rush this step and hasten to the baking stage, but you will risk a runny topping that lacks in caramel color and flavor.

When making the caramel, remember these tips. As mentioned, heed the time. Be patient and vigilant and allow the caramel to achieve its ideal color. This should take about 30 minutes, while you keep an eye on the bubbling sugar and butter, turning the pan to ensure even cooking. The ideal color should resemble golden-brown amber or the color of peanut butter. If it’s too light, the flavor will read sweet. If it’s too dark, you risk burning when the caramel continues to darken while the tart bakes. I prefer to use a stainless steel oven-proof skillet to make this confection. A cast-iron pan may be alluring and oh-so rustic to use, but it can be difficult to read the color of the caramel as it cooks.

The final turn of the baked tart onto the plate is easier than it sounds. Make sure you are properly gloved up. Steady and center the skillet and the plate, and, well, just flip it. If any bits remain in the pan, you can simply add them to the top of the tart. Detailed perfection is not necessary. This is a rustic tart. Fruit and caramel are forgiving, whether in pristine or cobbled together desserts, and they always taste great. The good news is that once you’ve made a few of these tarts, you’ll get the hang of the technique. So go ahead and start practicing your Tarte Tatin baking skills. Your friends and family will appreciate your new project.

Apricot Tarte Tatin

Active Time: 45 minutes
Total Time: 1 hour and 15 minutes, plus chilling time
Serves 8

Pastry:
1 1/2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
12 tablespoons chilled unsalted butter, diced
1/3 cup sour cream

Filling:
2 tablespoons plus 3/4 cup granulated sugar
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, cut into 4 chunks, room temperature
1 1/2 pounds medium apricots, halved and pitted
1 teaspoon finely grated lemon zest
1 egg, lightly beaten

Prepare the pastry:
1. Pulse the flour, sugar, and salt in the bowl of a food processor once or twice to blend. Add the butter and pulse until the butter is pea-sized. Add the sour cream and pulse until moist clumps form. Gather the dough in a ball and flatten into a disk. Wrap in plastic and chill for at least 2 hours or overnight. Let soften slightly at room temperature before rolling out.
2. Before preparing the filling, roll the dough out on parchment paper into a round shape to fit the size of the skillet. Slide the parchment and pastry onto a baking tray and refrigerate until ready to use.

Prepare the tart:
1. Whisk the 2 tablespoons sugar, cardamom, and cinnamon in a small bowl and set aside.
2. Arrange the butter in a 10-inch oven-proof skillet with sloping sides. Evenly sprinkle the 3/4 cup sugar over the skillet. Place over medium heat and cook until the butter melts, the sugar begins to dissolve, and the mixture begins to bubble, 2 to 3 minutes. Carefully arrange the apricots, skin-side down, in a circular pattern in the skillet. Sprinkle the reserved sugar mixture and the lemon zest over the fruit.
3. Continue to cook the fruit over medium heat until a deep amber-colored syrup forms, 25 to 30 minutes, turning the skillet to ensure even cooking.
4. While the apricots are cooking, preheat the oven to 425°F.
5. When the caramel is the desired color, remove the skillet from the heat. Working quickly, lay the pastry over the apricots and peel away the parchment. (It’s ok of the pastry breaks or tears in places. You can piece it together once the parchment is discarded. Remember, it’s the bottom of the tart – it needn’t look pristine.) Press the pastry around edges of the skillet. Cut 3 to 4 slits in the pastry and brush with the egg.
6. Transfer the skillet to the oven and bake until the pastry is golden brown and firm to the touch, about 25 minutes.
7. Remove the tart from the oven. Let it stand for one minute, then run a knife around the edge of the tart to help it to release when inverted. Place a large heat-proof platter over skillet. Using oven mitts, hold the skillet and platter together and invert the tart onto the platter. If any bits stick to the pan, use a knife or spatula to remove and add to the tart. Cool for at least 30 minutes.
8. Serve warm or at room temperature with whipped cream.

Baking, Denmark, Desserts, Fruit

Strawberry Crisp with Orange and Cardomom

June 3, 2020June 3, 2020by Lynda Balslev

Save some strawberries for this dessert crisp:

Now that it’s officially June, I am obsessed with strawberries. When June rolls around, I behave as though I haven’t seen a strawberry since, well, forever. Full disclosure: I live in California (a.k.a. the land of strawberries), so this is not the actual case. However this hoarding reflex – which I fully embrace – originated when I lived in Denmark, and I’m sticking to it.

Danish strawberry season is fleeting and fickle. If you are lucky, the season cooperates and strawberries will grow, almost before your eyes. It’s a window of time when there’s no holding back; when the name of the game is to gorge on the berries while you can, ever aware that this moment will soon pass. Any surplus that you can’t devour (bless you) or bake into a nightly rotation of berry-full desserts, are frozen and preserved for later consumption as a nostalgic taste of summer sunshine during the dark winter months.

Now that I live in California and there’s less urgency in stocking up on these summery berries, I still revel in the memory and indulge in over-consumption. And when I’ve tired of stuffing my face with fresh berries, I add them to easy desserts, such as this fruit crisp.

Strawberry Crisp with Orange and Cardamom

Active time: 15 minutes
Total time: 45 to 65 minutes, plus cooling time
Serves: 6 to 8

Topping:
1 1/2 cups all-purpose flour
1/2 cup (packed) light brown sugar
1/4 cup granulated sugar
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup unsalted butter, chilled, cut into ½-inch cubes
1/4 cup chopped almonds (optional)

Filling:
2 pounds strawberries, hulled, halved if small, quartered if large
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon fresh orange juice
1 teaspoon finely grated orange zest
1/2 teaspoon vanilla extract
1/4 teaspoon ground cardamom
Pinch of salt

Make the topping: Combine the flour, sugars, cardamom, cinnamon, and salt in bowl of a food processor. Pulse once or twice to combine. Add the butter and pulse until the topping resembles coarse meal. Transfer to a bowl and mix in the almonds, if using. Cover the bowl and chill until use. (The topping may be made up to one day in advance.)
Heat the oven to 375°F.
Combine all of the filling ingredients together in a bowl and gently stir to combine. Spoon the filling into an 8 by 8-inch baking dish or 6 to 8 individual ramekins. Evenly cover with the topping. Transfer to the oven and bake until the top is golden and the fruit is bubbling, 45 to 50 minutes for the baking dish, 30 to 35 minutes for the ramekins. Remove from the oven and cool to lukewarm or room temperature before serving, to allow the flavors to develop. Serve with whipped cream or vanilla ice cream.

Baking, Breads, Pasta, Rice, Grains, Breakfast, Vegetarian

Apple and Oat Muffins

November 6, 2019November 6, 2019by Lynda Balslev2 Comments

Add a little apple to your morning muffin:

I don’t bake muffins often, but when I do, I try to make them healthy. This way they are on hand for an easy breakfast or a snack. My issue with muffins, is that they often resemble mini-cakes, packed with sugar and fat. To some extent, this can’t be avoided if you wish to eat a muffin that doesn’t resemble a hockey puck or bird food. But I adjust, reducing some of the sugar and fat and adding healthy grains or cereals, fruit and nuts to the batter. I also add grated fruit, which is a key ingredient for natural sweetness and moisture.

Grated apple is the star of this muffin recipe, which also includes raisins, chopped nuts, and oats for extra fiber. As muffins go, they are reasonably healthy, while sufficiently naughty to indulge a craving for something moist and sweet. You can tweak this recipe if you like – just make sure to follow the ratios. In place of apple, try adding grated carrot, zucchini, or pear; and bran can be substituted for the oats. There’s no need to peel the fruit. The nutrients in the skin add a little extra healthy boost – I’ll take my small victories where I can.

Apple Oat Muffins

Active Time: 10 minutes
Total Time: 35 minutes
Makes 12 (2 1/2-inch) muffins

1/2 cup light brown sugar
1/4 cup vegetable oil
2 large eggs, room temperature
1/4 cup unsulphured molasses
1 teaspoon vanilla extract
1 cup buttermilk
1 1/2 cups all-purpose flour
1 cup old-fashioned oats
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins
1 medium sweet and crisp apple, such as Honey Crisp, grated, about 1 cup
1/2 cup finely chopped walnuts or pecans (optional)

1. Preheat the oven to 350°F. Oil a 12-muffin tin (or line with paper liners).
2. Mix the sugar and oil in the bowl of an electric mixer fitted with a whisk attachment. Add the eggs, one at a time, mixing well after each addition. Mix in the molasses and vanilla, and then mix in the buttermilk.
3. Whisk the flour, oats, cinnamon, baking powder, baking soda, and salt together in a bowl. Add to the sugar mixture and mix on low speed until just combined, without over-mixing. Stir in the raisins, apple and walnuts, if using.
4. Spoon the batter into the muffin tin or paper liners, filling them. Transfer to the oven and bake until a tester comes out clean, about 25 minutes. Cool 10 minutes in the pan, and then remove and cool the muffins completely on a rack. Store in an airtight container at room temperature for up to 2 days.

Baking, cake, Denmark, Desserts, Fruit

Berries-and-Cream Vanilla Layer Cake

August 22, 2019August 22, 2019by Lynda Balslev

A light and fresh vanilla cake that’s all about summer berries:

When it comes to baking I keep it simple, preferring goodies that are fresh and light. This especially applies to cake. It was my daughter’s birthday recently, and her favorite cake is a Danish lagkage (layer cake) which is the traditional birthday cake served at celebrations. It’s a simple and easy cake to make and eat, with thin layers of vanilla sponge, gobs of whipped cream, and fresh berries. It’s flexible, kid-friendly, and pretty to look at. No piping or fiddly decorations needed. The only bling is a pile of fresh berries smeared into the cream and piled on top, and, if you’re so inclined, pretty snipped sprigs and edible flowers from the garden.

I have messed around with different vanilla cake recipes over the years, and this is the one I currently favor. This sponge cake recipe is adapted from Cooks Illustrated. Make sure that all of the sponge cake ingredients are at room temperature before you begin.

Berries-and-Cream Vanilla Layer Cake

Active Time: 30 minutes
Total Time: 1 hour, plus cooling time
Serves: 8 to 10

Cake:
4 large eggs
1/2 cup whole milk
2 teaspoons vanilla extract
1 teaspoon finely grated lemon zest
2 cups cake flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened

Whipped Cream:
2 cups chilled heavy cream
2 tablespoons sifted confectioners sugar
1/2 teaspoon vanilla extract
1 cup fresh raspberries

1 cup good quality raspberry preserves
Assorted berries, such as raspberries, strawberries, currants, for garnish

Make the cake:
1. Preheat the oven to 350°F. Butter two (8 or 9-inch) cake pans. Line the bottoms with parchment and butter the parchment.
2. Whisk the eggs, milk, vanilla, and lemon zest in a medium bowl to combine.
3. Combine the flour, baking powder, sugar, and salt in the bowl of an electric mixer. Briefly mix on low speed to blend.
4. Add 1/3 of the butter and mix on slow speed to blend and then increase the speed to medium and mix for about 10 seconds.
5. Add half of the remaining butter and mix for 10 to 15 seconds to blend. Add the remaining butter and mix for 10 to 15 seconds. The mixture should be wet and granular.
Add half of the egg mixture and mix to just combine without over-mixing. Add the remaining egg mixture and mix until smooth without over-mixing.
6. Divide the batter between the pans. Transfer to the oven and bake until a skewer inserted in the center comes out clean, about 25 minutes. Cool on a rack for 10 minutes, then invert the cakes and cool completely. When cool, use a serrated knife to slice the cakes in half horizontally (optional).

Make the cream:
Whip the cream in the bowl of an electric mixer until traces of the whisk are apparent. Add the sugar and vanilla and beat until firm peaks form. Place the 1 cup raspberries in a medium bowl and mash with a fork. Add half of the whipped cream and gently fold in to combine.

Assemble:
Place one cake layer on a cake plate. Spread a thin layer of the raspberry preserves over the cake, and then smear a layer of raspberry-whipped cream (not too thick) over the preserves. Repeat with remaining layers. Spread the top and sides of the cake with the remaining whipped cream. (You can leave the sides “naked” if desired.) Garnish with more fresh berries and sprigs. Refrigerate until serving, up to 2 hours.

Baking, Desserts, Fruit

Blood Orange Crostate with Salted Caramel Sauce

March 4, 2019March 23, 2019by Lynda Balslev3 Comments

When Imperfect Desserts are Perfect:

When it comes to baking, I like my desserts messy – which is to say that I like desserts that are free-form, imprecise, and often referred to as “rustic.” Thank goodness for the generations of country kitchens which devised homey, family-style, and more-ish desserts. Often involving fruit and usually containing folksy and forgiving words such as crumble, slump, crisp, and fool, these desserts revel in imprecision, delightfully embracing dribbles, lopsidedness, and even mistakes (tarte tatin, we are looking at you). Sure, some technique is involved, but the overriding rule is a relaxed un-fussiness with a big helping of simplicity. Bring on the mess.

Which brings me to these *slightly* disheveled crostatas (actually, I believe that’s crostate in the plural). Citrus is abundant right now, and with that comes the ruby blood orange. Sweet and tart, murky and winey, the blood orange is more nuanced than its navel counterpart, and its brilliant hue is a sight to behold when presented in desserts. I bought a bag of these oranges this past weekend, and made this recipe. It takes inspiration from a recipe I found years ago on The Kitchn, to which I’ve added my own tweaks – including a sour cream crust and a luscious salted caramel sauce for drizzling.

Blood Orange Crostate with Salted Caramel Sauce

Active Time: 30 minutes
Total Time: 1 hour and 15 minutes, plus 1 hour chilling time
Makes 8 (4-inch) crostate

For the crust:
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup unsalted butter, chilled, cut in cubes
1/2 cup sour cream

For the filling:
8 ounces mascarpone cheese, room temperature
3 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
2 navel oranges, skin and pith cut away, sliced crosswise, about 1/4-inch thick
3 blood oranges, skin and pith cut away, seeded and sliced crosswise, about 1/4-inch thick, each slice cut into 3 to 4 sections
1 egg beaten
8 teaspoons demarra sugar, for sprinkling

1. Make the crust: Combine the flour, sugar, and salt in the bowl of a food processor. Briefly pulse to combine. Add the butter and pulse to achieve a crumbly consistency. Add the sour cream and pulse a few times until the dough just begins to stick together. Turn the dough out onto a piece of plastic wrap and shape into a disk. Wrap and refrigerate for at least one hour.
2. Preheat the oven to 400°F.
3. Whisk the mascarpone, sugar, vanilla, and cinnamon in a small bowl to lighten and combine.
4. Remove the dough from the refrigerator and divide into 8 equal portions. Roll out each portion in a circle about 6 inches in diameter and 1/4-inch thick. Place a tablespoon of mascarpone in the center of the dough, spreading it slightly, while keeping about 1 inch clear around the border of the dough. Place a navel orange slice in the center. Top with 3 to 4 blood orange sections. Fold the exposed edges of the dough in around the oranges, shaping and pinching to create a rim of crust (the centers will still be exposed). Transfer to a baking sheet lined with parchment and repeat this process with the remaining dough.
5. Brush the pastry dough with the egg and sprinkle each crostata with about 1 teaspoon demarra sugar. Transfer to the oven and bake until the crusts are firm to the touch and golden brown, about 45 minutes. Remove and cool on a rack. Serve warm or at room temperature, drizzled with Salted Caramel Sauce (recipe below).

Salted Caramel Sauce
Makes about 1 cup sauce

1 cup granulated sugar
6 tablespoons European-style unsalted butter, room temperature, cut into 4 pieces
1/2 cup heavy cream, room temperature
1 teaspoon fleur de sel sea salt flakes, such Maldon

1. Pour the sugar into a large heavy-bottomed saucepan. Cook over medium-high heat until the sugar melts, whisking occasionally and swirling the pan to ensure even cooking. The sugar may clump, but that’s ok – keep stirring until it melts. When the sugar is the color of dark amber, carefully whisk in the butter (it will foam).
2. Remove the pan from the heat and slowly pour in the cream (it will foam again) and whisk until smooth. Add the salt. Cool for about 10 minutes and then pour into a glass jar and cool to room temperature. The sauce may be stored in the refrigerator for up to 1 month.

Baking, Desserts, Fruit, gluten-free

Blackberry Clafoutis

June 15, 2016July 22, 2018by Lynda Balslev6 Comments

Got berries? If you’re like me, it’s impossible to resist the baskets of fresh summer berries at the farmers’ market. If you have more restraint than me and you haven’t gobbled your berries up yet, here’s a great way to add them to a dessert. Clafoutis is a French flan-like dessert consisting of fresh fruit baked in a custardy batter. It’s light and elegant, gently sweet, and redolent with your favorite fruit. Berries work well because their juices seep into the clafoutis while it bakes. You can also use cherries, plums, and pears.

Blackberry Clafoutis

Active Time: 15 minutes
Total Time: 40 to 55 minutes
Makes 8 (6-ounce) or 1 (10-inch) clafoutis

Unsalted softened butter for greasing the pans
1 tablespoon plus 1/3 cup granulated sugar
12 ounces fresh blackberries
3 large eggs, room temperature
1 1/4 cups half and half
1/3 cup all-purpose flour
1 teaspoon finely grated lemon zest, plus extra for garnish
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon salt
Powdered sugar for garnish

1. Preheat the oven to 350°F. Butter 8 (6-ounce) shallow ramekins (or 1 (10-inch) ceramic tart pan). Sprinkle the ramekins with the 1 tablespoon granulated sugar and tap out any excess. Place the ramekins on a baking tray. Arrange the berries in one layer in the ramekins.
2. Beat the eggs and sugar in a bowl until light and fluffy, about 3 minutes. On low speed, mix in the half and half, flour, lemon zest, vanilla extract, almond extract, and salt until just combined.
3. Pour the mixture over fruit. Transfer the clafoutis to the oven and bake until the top is tinged golden brown and the custard is set, about 25 minutes for the ramekins (or 35 to 40 minutes for the tart pan). Remove from the oven and cool on a rack.
4. Before serving, sprinkle the clafoutis with powdered sugar and garnish with additional lemon zest. Serve slightly warm or at room temperature.

Desserts, Fruit, gluten-free

Strawberry Rhubarb Parfaits with Almond-Quinoa Streusel

April 5, 2016July 22, 2018by Lynda Balslev5 Comments

Trifles and parfaits are a great way to show off the season’s best fruit. I like to assemble them in little glasses, so the layers are visible and the servings aren’t too large. They can be as simple as fruit and cream, but I often add a little crunchy texture, such as crumbled meringue or a sprinkle of streusel. In this recipe, I’ve made an almond and toasted quinoa streusel. The nuttiness of the quinoa is a great match for the tart rhubarb.

Strawberry Rhubarb Parfaits with Almond-Quinoa Streusel

This recipe makes about 6 large servings or 12 small servings, depending on the size of your glasses.

Rhubarb Compote:
1 1/2 pounds rhubarb, ends trimmed, cut into 1/2-inch pieces
2/3 cup sugar, or to taste
1 teaspoon finely grated lemon zest
Pinch of ground cinnamon

Almond-Quinoa Streusel:
1/2 cup red quinoa, rinsed
1/2 cup sliced almonds
1/4 cup shaved coconut
3 tablespoons maple syrup
1 tablespoon canola oil
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt

Whipped Cream:
1 1/2 cups heavy cream
2 tablespoons sugar
1/4 teaspoon vanilla extract

1 pound fresh strawberries, quartered

Make the compote:
Combine all of the ingredients in a medium saucepan. Cook over medium heat, stirring frequently, until the sugar dissolves and the rhubarb releases its juices. Reduce the heat to medium-low and simmer until the rhubarb softens and the compote is slightly thickened, about 20 minutes. Cool and refrigerate until use.

Make the streusel:
Preheat the oven to 300°F. Toast the quinoa in an ovenproof skillet over medium heat for 2 minutes, stirring occasionally. Remove from the heat and stir in the almonds and coconut.
Whisk the syrup, oil, vanilla, cinnamon, and salt in a small bowl. Pour over the quinoa and stir to combine. Spread the streusel in the pan and transfer to the oven. Bake until deep golden brown, about 25 minutes. Remove and cool.

Whip the cream:
Combine the cream, sugar, and vanilla ingredients in the bowl of an electric mixer. Beat on high speed until soft peaks form.

Assemble:
Spoon a layer of rhubarb into serving glasses. Top with cream. Add a layer of strawberries over the cream and top with more cream. Garnish with the streusel. Serve immediately or refrigerate for up to 1 hour before serving.

Autumn, Fall, Baking, Desserts, entertaining, Fruit, holiday, Thanksgiving

Cranberry Pear Galette

November 21, 2015November 30, 2015by Lynda Balslev7 Comments

I am not a patient baker. My desserts tend to be “rustic” which, in my case, is a polite way of saying messy and imprecise. Fortunately for me there is a place in the dessert world for my rustic desserts. I call it my sweet spot (pun intended) which includes crisps, crumbles, cobblers, galettes, and crostatas. These desserts show off the season’s best fruit, in the company of some sort of pastry dough or streusel and are assembled in a delightfully unfussy way. This Cranberry Pear Galette is a perfect example – it’s a free-form tart, which is also known as a crostata. Unlike a traditional tart or pie, a baking dish is not required. The spiced fruit filling is simply mounded into the center of the pastry dough, then the pastry edges are gathered and folded around the filling leaving the top exposed. The result is a golden free-form crust cocooning a bubbling center of oozing fresh fruit. Now, that’s my kind of dessert. Try this one on for your Thanksgiving holiday.

Cranberry Pear Galette

Serves 6

Pastry dough:
1 1/4 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup unsalted butter, chilled, but into 1/2-inch cubes
1/4 cup ice water

Filling:
4 ripe but not too soft pears (bosc or anjou), peeled and cored, cut into 3/4-inch pieces
1 cup fresh cranberries
1/4 cup plus 1 tablespoon sugar
3 tablespoons almond meal, divided
2 tablespoons fresh lemon juice
1 teaspoon finely grated orange zest
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1 egg, lightly whisked

1. Make the pastry dough: Place the flour, sugar, and salt in the bowl of a food processor and pulse once or twice to blend. Add the butter and pulse until the mixture resembles coarse meal and the butter is pea-sized. Add the water and pulse until the dough just comes together. Transfer the dough to a work surface and flatten into a disk. Wrap in plastic and refrigerate for at least 1 hour before rolling out.
2. Roll out the dough on a piece of parchment paper into a circle approximately 12-inches in diameter. (It does not have to be perfect!) Slide the dough onto a baking sheet and refrigerate while you prepare the filling.
3. Preheat the oven to 400°F. Combine the pears, cranberries, 1/4 cup sugar, 2 tablespoons almond meal, the lemon juice, orange zest, cardamom, and cinnamon in a bowl. Stir to combine.
4. Remove the dough from the refrigerator. Sprinkle 1 tablespoon almond flour over dough, leaving a 2-inch border. Mound the fruit over the almond flour. Fold the borders up and around the fruit. Lightly brush the dough with the egg and sprinkle the galette with the 1 tablespoon sugar.
5. Transfer the galette to the oven and bake until the crust is golden and the fruit is tender and bubbling, 35 to 40 minutes. Serve warm or at room temperature with whipped cream or vanilla a ice cream.

Baking, cake, Fruit

Upside Down Baking: Raspberry, Fig and Almond Cake

August 30, 2015July 14, 2017by Lynda Balslev7 Comments

Upside-down baking is irresistable to me, whether it’s in the form of a tarte tatin or a cake. The common denominator is a gorgeous, gooey caramelized bottom, which, once inverted, becomes the top. Nestled in the sticky caramelized goodness are hunks of seasonal fruit, which release their juice and perfume the pastry, while studding the topping like jewels in a crown.

The other winning quality of upside-down desserts is that they are generously flexible with the seasons. In the fall, pears and apples are the fruit of choice. In the summer, stone fruit, figs and berries display their wonders. Mix and match to your taste. It’s impossible to go wrong.

Fig and Raspberry Upside-Down Cake

Serves 8 to 10

1/2 cup plus 3/4 cup unsalted butter, room temperature
3/4 cup light brown sugar
8 large figs, halved lengthwise
3 ounces raspberries
1 1/4 cups all purpose flour
1/2 cup almond flour (meal)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup granulated sugar
3 large eggs

1. Preheat the oven to 350°F. Butter a 9-inch springform pan. Line the bottom with parchment and butter the parchment. Tightly wrap the bottom of the pan with foil.
2. Melt the 1/2 cup butter and the light brown sugar together in a saucepan over medium heat, whisking to combine. Pour into the springform pan. Arrange the figs, cut side down in a circular pattern in the sugar. Fill in the gaps with the raspberries.
3. Mix the flour, almond flour, baking powder, baking soda, and salt in a medium bowl. Whisk the sour cream, lemon zest, vanilla and almond extracts in a small bowl.
4. Beat the 3/4 cup butter and the granulated sugar in a mixer with a paddle attachment until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Mix in 1/4 of the flour mixture to blend. Add the sour cream mixture and mix to combine. Add the remaining flour mixture and mix to thoroughly combine without overmixing.
5. Drop the cake batter over the fruit in large spoonfuls, then carefully spread the batter to cover the fruit and caramel.
6. Bake the cake in the oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool on a rack for 10 minutes then invert onto a plate. Serve slightly warm or at room temperature.

Beverages, Fruit, gluten-free

Summer Berry Spritzers and a Mojito

June 22, 2015July 25, 2018by Lynda Balslev7 Comments

~ Blackberry, Lime and Mint Spritzers~

It’s summertime and the living is easy. And what better way to enjoy the sultry season than with a refreshing, thirst-quenching drink? During this window of time when berries are prolific, I like to make a syrup which I add to drinks. Depending on the mood or time of day, I’ll stir a few spoonfuls of the vibrant, tangy syrup into icy glasses of Prosecco or sparkling water. If we’re feeling extra festive, I’ll muddle a jigger-full with mint, lime and rum and call it a mojito. The following recipes call for blackberries, but raspberries are a great substitute. And if you’re lucky enough to have a bunch of black currants growing in your garden, then go for it.

Blackberry Syrup
Makes about 1 cup.

12 ounces blackberries
1/2 cup freshly squeezed lime juice
1/2 cup granulated sugar

Combine all of the ingredients in a saucepan. Bring to a boil. Reduce heat and simmer until blackberries soften and release their juices, about 10 minutes. Cool. Purée in a food processor, then strain through a fine-meshed sieve. Discard the seeds.

Blackberry Spritzers
Makes 1

Ice cubes
1 part blackberry syrup
2 parts sparkling water, white wine or Proscecco
Lime wedge and mint leaves for garnish

Fill a wine or cocktail glass with ice. Add syrup and sparkling water. Stir. Garnish with lime and mint.

Blackberry Mojito
Makes 1

1/2 lime, cut in 4 wedges
2 sprigs mint, plus extra leaves for garnish
2 tablespoons (1 ounce) blackberry syrup
Crushed ice
1.5 ounces white rum
Sparkling water
1-2 blackberries for garnish

Muddle 2 lime wedges, mint sprigs and syrup together in a sturdy highball glass. Fill the glass with crushed ice. Pour rum over ice. Top with sparkling water to taste. Garnish with whole blackberries, remaining lime wedges and mint.