Fruit pizzas are a fruit tart different from the French tarte aux fruits. The French version consists of a pie crust, filled with creme patissiere, topped with fresh fruit and a final touch of jelly glaze. Fruit pizzas are the American version consisting of a giant sugar cookie, topped with cream cheese icing, and sliced fresh fruit.
Continue reading “1151. Fruit Pizza”
Eid al Fitr 1438 mubarak to all my Muslim family everywhere, especially the blessed muhajireen and mujahideen. May Allah bless our Umma and unite us under His name.
This date rahash dates is a masterpiece. It combines the two favorite Arabian flavors of dates and sesame halva in a tart, held together by the softest and kindest pie crust you can come across. Add some crunch in the form of pecans and almonds, and you’ve got a tart fit for Eid. Continue reading “1104. Date Rahash Tart”
Danish pastries are simply hand-sized puff pastry topped with something sweet, be it a custard or jam or canned fruit. This is a French pastry that fits snugly in the Danish pastry department. It is a flakey, butter puff pastry pocket filled with some apple compote (applesauce). Continue reading “1067. Apple Chaussons”
One of my favorite and most underrated desserts is my apple tarts. I published the recipe years ago on MCW, but the photography was not great, and there it lay almost completely forgotten beside all the glorious pictures of apple pie brides that populate the internet every season. This time, I did a couple of enhancements. Continue reading “1041. Apple Tart, Revisited”
For lovers of intense sour lemony desserts, this is a pie for you. I prefer it even to my prevous lemon meringue pie, mostly because of the swiss meringue. A swiss meringue does not need to be broiled because the egg white and sugar mixture has been heated up before whisking to render it safely edible. The end result is the softest marshmallow-like fluff you could imagine. Continue reading “969. Lemon Curd & Swiss Meringue Pie”
Pie is most commonly known as this round single or double crusted relative of cakes. They may interchangeably be called tarts, but pies tend to have a more heft filling than tarts. This particular type of pie, baked in a large rectangular rimmed dish and being double crusted is known as slab pie, but I disliked using the term slab in the title as it seemed crass to me. Continue reading “928. Mulberry Pie”
Treacle tart for me equates Harry Potter and Hogwarts’ House Tables heaving with delicious and welcoming food. It is a traditional British dessert, and very simple and easy to make provided you can get your hands on a tin of golden syrup. Continue reading “866. Treacle Tart”
Although my banoffee pudding is famous and highly requested among friends and family, it is a spin off the classic Banoffee Pie. This is the banoffee pie! Layers of biscuit crust, dense dulce de leche, slices of fresh banana, and a fluffy topping of freshly whipped cream. Continue reading “851. Banoffee Pie”
Cobbler is another dessert consisting of a baked fruit and some form of pastry. In this case, the pastry is flattened into circles and placed slightly overlapping over the fruit to resemble a cobblestone pathway. Sweet, intoxicating seasonal peaches were my fruit of choice. Continue reading “831. Peach Cobbler”
I think my pignoles deserve a second take.
I revamped them by changing the presentation from two dozen individual mini-torts, into two elegant rectangular tarts. For anyone unfamiliar with pignoles, it is basically a pine nut tart. Continue reading “771. Pine Nut Tart”