Asian Apple and Pear Tart

My Asian Apple and Pear Tart was inspired by an episode of Ming Tsai where his parents made him a dessert with a hot dough and peanut butter, sesame oil and brown sugar rolled and flattened.

I thought the combination of the peanut butter, sesame oil and brown sugar sounded good. I then thought that it would go well with fruit in a tart, so here we are ! my asian apple and pear tart.

Ingredients for Asian Apple and Pear Tart

1 thawed sheet of puff pastry
2 granny smith apples peeled and cored
2 pears peeled and cored
¼ cup creamy peanut butter
1-1½ Tbsps sesame oil
½ cup (approximate) dark brown sugar
2-3 Tbsps granulated sugar
2-3 Tbsps apricot preserve + 1 Tbsp water

Directions for Asian Apple and Pear Tart

Peel, core and cut in half the apples and pears then slice. Put slices into water with a few tablespoons of lemon juice to keep from browning.

Mix the peanut butter and the sesame oil well and taste- making sure there is enough oil to flavor the peanut butter slightly.

In a small pot place the apricot preserve and the water and on medium heat melt and dissolve the preserve, once melted stir well and set aside on low heat.

Take the thawed puff pastry and place on a greased sheet pan or silpat. With a fork lightly prick the pastry leaving a ½ inch unpunctured border on all 4 sides.

Spread the peanut butter over the pastry, again leaving the ½ inch border clean. Spread the brown sugar over the peanut butter.

Now layer the apples and pears alternating each over the brown sugar. Sprinkle the apples and pears lightly with the granulated sugar.

Place into a preheated 400º oven for 30 – 40 minutes until the fruit is softened and the edges of the pastry have risen and nicely browned.

When finished baking remove from the oven and allow to sit on the sheet pan on a rack for a few minutes then carefully remove to a wire rack to cool. After it has cooled a little gently brush the apricot jam over the top of the fruit. Can be served warm, room temperature or chilled.

For a serving suggestion, try Crème Fraîche, I found one in my local grocery that had vanilla bean added and it went exceptionally well.

Here are few items to help make this recipe:
https://www.amazon.com/Silicone-Baking-Mat-Professional-Nonstick/dp/B00Y5VO7F4/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1465836240&sr=1-4&keywords=silpat&linkCode=ll1&tag=rantsravesa06-20&linkId=d6b5ae594a309ad59370880fd736e0fe
https://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B000G0KJG4/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1465836410&sr=1-1&keywords=sheet+pans&linkCode=ll1&tag=rantsravesa06-20&linkId=7fdaa7dc4eaeffd6bdd7bbedf580fef8

Very nice- loved the peanut butter, great apples and pears and I truly adored the pastry. A 5 paw effort!!

Yum

Asian Apple and Pear Tart

Ingredients

1 thawed sheet of puff pastry
2 granny smith apples peeled and cored
2 pears peeled and cored
¼ cup creamy peanut butter
1-1½ Tbsps sesame oil
½ cup (approximate) dark brown sugar
2-3 Tbsps granulated sugar
2-3 Tbsps apricot preserve + 1 Tbsp water

Instructions

Peel, core and cut in half the apples and pears then slice. Put slices into water with a few tablespoons of lemon juice to keep from browning.
Mix the peanut butter and the sesame oil well and taste- making sure there is enough oil to flavor the peanut butter slightly.
In a small pot place the apricot preserve and the water and on medium heat melt and dissolve the preserve, once melted stir well and set aside on low heat.
Take the thawed puff pastry and place on a grease sheet pan or silpat. With a fork lightly score the pastry leaving a ½ inch unpunctured border on all 4 sides.
Spread the peanut butter over the pastry, again leaving the ½ inch border clean. Spread the brown sugar over the peanut butter.
Now layer the apples and pears alternating each over the brown sugar. Sprinkle the apples and pears lightly with the granulated sugar.
Place into a preheated 400º oven for 30 - 40 minutes until the fruit is softened and the edges of the pastry have risen and nicely browned.
When finished baking remove from the oven and allow to set on the sheet pan on a rack for a few minutes then carefully remove to a wire rack to cool. After it has cooled a little gently brush the apricot jam over the top of the fruit. Can be served warm, room temperature or chilled.
For a serving suggestion, try Crème Fraîche, I found one in my local grocery that had vanilla bean added and it went exceptionally well.

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October 11, 2014November 14, 2014

Raspberry Galette

After making mini turnovers I had some excess raspberry filling I didn’t want to go to waste. It seems the galette is the “new” rage for desserts. A rustic pie that fits the bill. The term itself seems to have expanded from flat round cakes to a variety of pie-like free form pastries. No matter what, they are fun and easy to make. Try individual galettes. They don’t have to be just sweet, make them savory if you want, like a pizza. It seems that just about anything baked into a flat shape can now be termed a galette, it really doesn’t matter, in the end that’s the great thing about cooking there are no “galette” police lurking behind the fridge, make what you want, call it what you’d like, and enjoy!

The only rule is that since the pastry isn’t blind baked you shouldn’t use a really wet filling as it will make the bottom crust pastey.

Ingredients for Raspberry Galette

1 1/3 cups all purpose flour
1/4 cup butter chilled in cubes
1/4 cup chilled shortening
6 Tbs cold water ( more if needed)
pinch of salt
1/2 – 1 can raspberry pie filling

Directions for Raspberry Galette

This is a smaller version of our flaky pie crust: http://www.rantsravesandrecipes.com/flaky-pie-crust , it’s easy to make in the food processor.

With the pastry blade in the processor place the flour,butter,shortening and salt in the bowl and pulse a few times to combine. With the processor running add the water slowly by tablespoonfuls until a ball forms.

Turn the dough out onto a floured board and knead into a ball. Flatten it out and wrap it in plastic wrap and chill for an hour up to 2 days.

When your ready to proceed roll the dough out on a well floured surface to about a 12-14 inch diameter and about 1/4 inch in thickness. Place the dough onto a lightly greased sheet pan or silpat on a sheet pan. Put the filling in the center of the dough and then carefully begin to fold the ends up and slightly over the filling until the galette is completely folded around the filling.

Preheat the oven to 425º and once prepared bake the galette for about 20 minutes until lightly browned.

When finished remove from the oven and place carefully onto a wire rack to cool slightly.

To serve, slice and serve warm with powdered sugar or a scoop of vanilla ice cream or both! It’s just as good cold.

Here are a few items to help with this recipe:
Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8-Inch x 16-1/2-Inch
Baker’s Secret 1061483 10-by-16-Inch Nonstick Cooling Rack, Set of 2

A flakey, tastey, buttery pie crust with a sweet berry filling. What’s not to love? It’s a definite 5 paw attempt!

Raspberry Galette

2014-10-10 16:56:56

Serves 4

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Prep Time

1 hr

Cook Time

20 min

Total Time

1 hr 20 min

Prep Time

1 hr

Cook Time

20 min

Total Time

1 hr 20 min

Ingredients

1 1/3 cups all purpose flour
1/4 cup butter chilled in cubes
1/4 cup chilled shortening
6 Tbs cold water ( more if needed)
pinch of salt
1/2 - 1 can raspberry pie filling

Instructions

This is a smaller version of our flaky pie crust: http://www.rantsravesandrecipes.com/flaky-pie-crust , it's easy to make in the food processor.
With the pastry blade in the processor place the flour,butter,shortening and salt in the bowl and pulse a few times to combine. With the processor running add the water slowly by tablespoonfuls until a ball forms.
Turn the dough out onto a floured board and knead into a ball. Flatten it out and wrap it in plastic wrap and chill for an hour up to 2 days.
When your ready to proceed roll the dough out on a well floured surface to about a 12-14 inch diameter. Place the dough onto a lightly greased sheet pan or silpat on a sheet pan. Put the filling in the center of the dough and then carefully begin to fold the ends up and slightly over the fillinguntil the galette is completely folded around the filling.
Preheat the oven to 425º and once prepared bake the galette for about 20 minutes until lightly browned.
When finished remove from the oven and place carefully onto a wire rack to cool slightly.
To serve, slice and serve with powdered sugar or a scoop of vanilla ice cream or both!

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

March 23, 2013July 13, 2015

Key Lime Pie with Flaky Pie Crust

We had arranged to take our daughter and her husband to our local green grocers, my new favorite place. I took a quick inventory of what vegetables I have left from our last trip there. A bag of Key Limes caught my eye and I knew I had to do something now to get them used up. Gee! I thought what to do with key limes. Perhaps a pie? Of course.

The traditional recipe calls for a graham cracker crumb crust, Graham crackers were invented in 1829. The sweetened condensed milk was developed in , I believe, 1856. Although many attribute the invention of the pie to William Curry’s cook Aunt Sally in the late 1800’s. It is more likely a recipe developed by the sponge fisherman in the keys, since the original recipe did not need to be baked, as the reaction of the milk and lime caused the pie to thicken. It probably didn’t have a crust either.

My version is a throw together making do with what I had on hand. I keep pie crusts in the freezer ready for any occasion. The recipe I use came from Julia Child’s cook book “Baking with Julia” and is an award winning, sure to please, crust. It is a little hard to work with but well worth it.

Ingredients for key lime pie crust

This recipe makes enough dough for 4 pie crusts. This recipe is designed for the food processor. You can do it by hand or in a mixer with a paddle (see the “Baking with Julia” cook book for directions}.

5 1/4 cups of flour (all-purpose or pastry)
1 Tbs Kosher Salt
1 1/2 sticks (6 ounces) unsalted butter cut into small pieces
1 3/4 cups ( 11 ounces) solid vegetable shortening chilled
1 cup ice water

Directions for making dough

Use very cold ingredients and do not overwork them. Use the metal blade in the food processor. I put flour and salt into a large bowl and whisk to combine. I then put about a cup of flour into the processor and then layer some of the butter and shortening on top, then cover with flour and layer in more butter and shortening and continue this process until all ingredients are in the processor. Pulse a few times until the fats are cut in and the mixture resembles moist cornmeal. Add a little bit of the liquid and pulse a few times more. Than add a little more liquid and pulse a few more times , continue this process until the mixture has curds and lumps and sticks together when pressed between your fingers. Do not process until a ball forms.

Turn the dough out and form into a ball and divide into 4 equal parts. Take any quarters not being used right away and wrap and bag tightly and freeze. Any pieces to be used right away wrap in plastic wrap and chill for at least two hours or up to 5 days.

Recipe for Key Lime Pie

Take the pie dough and roll out so that it is large enough to fit into a 9 inch pie plate. Place it in the pie plate line the dough with wax paper and add pie weights or beans and blind bake at 350° for about 10 minutes. Take out of oven and cool on wire rack.

Ingredients for Key Lime Pie Filling

4 large eggs separated
1/2 cup fresh squeezed key lime juice ( 12- 24 limes)
zest from 2 limes about 2 tsp
1 14 ounce can sweetened condensed milk
6 Tbs sugar
1/2 tsp corn starch\

Procedure

Preheat oven to 350°

Place the 4 egg yolks in the bowl of the mixer and mix with whip until they are lightened. Add the milk and slowly whip until completely combined. add 1/2 the lime juice and whip till combined. Add remaining juice and zest and combine completely.

In another bowl take the 4 egg whites and whisk till soft peaks began to form. Turn mixer to high and slowly add the sugar and corn starch and whisk until stiff peaks are formed.

Pour the key lime mixture into the pie shell and cover with the meringue spooning it so there are peaks all around the pie. Place in the oven and bake for about 20 minutes and the meringue has browned lightly at the edges.

Remove from oven, place on wire rack to cool. Once cooled place in refrigerator to chill.

Here are a few items that might make this recipe easier
Pyrex Easy Grab 9-1/2-Inch Pie Plate
Cuisinart DLC-10S Pro Classic 7-Cup Food Processor, White
Egg Yolky 96035 Egg Separator

Key Lime Pie with Flaky Pie Crust

2013-10-17 15:36:15

Serves 6

Write a review

Save Recipe

Prep Time

2 hr

Cook Time

20 min

Total Time

2 hr 20 min

Prep Time

2 hr

Cook Time

20 min

Total Time

2 hr 20 min

Ingredients

Ingredients for key lime pie crust
This recipe makes enough dough for 4 pie crusts. This recipe is designed for the food processor. You can do it by hand or in a mixer with a paddle (see the "Baking with Julia" cook book for directions}.
5 1/4 cups of flour (all-purpose or pastry)
1 Tbs Kosher Salt
1 1/2 sticks (6 ounces) unsalted butter cut into small pieces
1 3/4 cups ( 11 ounces) solid vegetable shortening chilled
1 cup ice water
Ingredients for Key Lime Pie Filling
4 large eggs separated
1/2 cup freah squeezed key lime juice ( 12- 24 limes)
zest from 2 limes about 2 tsp
1 14 ounce can sweetened condensed milk
6 Tbs sugar
1/2 tsp corn starch\

Instructions

Directions for making dough
Use very cold ingredients and do not overwork them. Use the metal blade in the food processor. I put flour and salt into a large bowl and whisk to combine. I then put about a cup of flour into the processor and then layer some of the butter and shortening on top, then cover with flour and layer in more butter and shortening and continue this process until all ingredients are in the processor. Pulse a few times until the fats are cut in and the mixture resembles moist cornmeal. Add a little bit of the liquid and pulse a few times more. Than add a little more liquid and pulse a few more times , continue this process until the mixture has curds and lumps and sticks together when pressed between your fingers. Do not process until a ball forms.
Turn the dough out and form into a ball and divide into 4 equal parts. Take any quarters not being used right away and wrap and bag tightly and freeze. Any pieces to be used right away wrap in plastic wrap and chill for at least two hours or up to 5 day
Preheat oven to 350°
Place the 4 egg yolks in the bowl of the mixer and mix with whip until they are lightened. Add the milk and slowly whip until completely combined. add 1/2 the lime juice and whip till combined. Add remaining juice and zest and combine completely.
In another bowl take the 4 egg whites and whisk till soft peaks began to form. Turn mixer to high and slowly add the sugar and corn starch and whisk until stiff peaks are formed.
Pour the key lime mixture into the pie shell and cover with the meringue spooning it so there are peaks all around the pie. Place in the oven and bake for about 20 minutes and the meringue has browned lightly at the edges.
Remove from oven, place on wire rack to cool. Once cooled place in refrigerator to chill.

By Julia Child

Adapted from Baking with Julia

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.