EASY PEASY PIES, TARTS & CRISPS – The Fancy Pants Kitchen

Fresh Peach Tart

Francine — Sun, 21 Jul 2024 17:45:38 +0000

How gorgeous is this Fresh Peach Pie?! It is so easy to make and highlights the incredible ripe peach flavor. It’s also part of my Easy Peasy category, which means that even novice bakers can make this one!

The crust is made with vegetable and olive oil, so there’s no worry about blending butter into the dry ingredients, which can be a little daunting for newer bakers. There’s also no “blind baking” silliness (that’s where you pre-bake the crust using pie weights)…just press the dough into the tart pan (see, you don’t even have to roll it), top it with the yummy peaches, sprinkle some crumble over it and bake it!

I’m telling you, this is a go-to recipe! Don’t feel restricted to using peaches…you can use nectarines or plums or combine them!

For this easy crust, stir the flour, salt and a bit of sugar together. This eliminates the sifting process as the salt and sugar sift the flour.

In a separate bowl, whisk the oils, milk and almond extract. I love almond extract with peaches, but if you object to it, vanilla extract will be a good substitute. Pour this mixture over the flour and use a fork to just combine the wet and dry ingredients. Don’t overwork it.

Transfer the dough to an 11-inch tart pan and press it up the sides (that’s where I like to start) and then cover the bottom. This is a thin crust. If you make it too thick, you won’t have enough dough to fill the pan.

Make the crumble by combining sugar, flour, salt and butter. Pinch the butter with your fingers until the dry ingredients are crumbly and you have a mix of fine granules and tiny pebbles.

Starting on the outside, arrange the peaches in a circle, overlapping the slices. Fill the center however you desire. Sprinkle the crumble over the top and bake for 35-45 minutes or until the crust is brown and the peaches begin to bubble.

Serve the tart warm or at room temperature. Whipped cream or ice cream are wonderful toppings!

Share Your Thoughts...

Lastly, if you make Fresh Peach Tart, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Fresh Peach Tart

Makes: 8 servings

Prep Time: 20 minutes

Bake Time: 35 minutes

Total Time: 55 minutes

Ingredients

1 & 1/2 cups plus 2 tbsp all-purpose flour
3/4 tsp kosher salt
3/4 cup plus 1 tsp sugar
1/4 cup vegetable or canola oil
1/4 cup mild olive oil
2 tbsp whole milk
1/2 tsp almond extract
2 tbsp cold, unsalted butter
3 small ripe peaches (up to 5), pitted and thickly sliced (about 1/2-inch wide)

Instructions

Heat the oven to 425°F. In a mixing bowl, stir together 1 & 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Stirring enables the salt and sugar to sift the flour, so you don’t need to sift it in advance.

In a small bowl, whisk together the oils, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it. Then, transfer the dough to an 11-inch tart pan (you can use a smaller one if needed), and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/8-inch thick all around; trim and discard excess dough.

In a bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the butter. (If your peaches are especially juicy, add 1 tablespoon additional flour.) Using your fingers, pinch the butter into the dry ingredients until crumbly, with a mixture of fine granules and tiny pebbles.

Starting on the outside, arrange the peaches overlapping in a circle over the pastry; fill in the center in whatever pattern makes sense. The peaches should fit snugly.

Sprinkle the pebbly butter mixture over top (it will seem like a lot). Bake for 35 to 45 minutes, until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown. Cool on a rack. Serve warm or room temperature, preferably with generous dollops of whipped cream or ice cream.

Recipe by Food52

Plum Crunch

Francine — Fri, 25 Aug 2023 17:30:04 +0000

Plum Crunch is a delicious way to celebrate the end-of-summer stone fruits. It’s easy to make and gorgeous to look at. The flavor is so good you’ll be going back for seconds, thirds…you get the idea!

This recipe beautifully highlights the plums, especially when you add a touch of raspberry liqueur such as Chambord or Crème de Cassis.

The topping gets it’s crunch from oats and walnuts to give it not only its name but it’s crispy crunchy texture.

Try to find firm, but ripe, plums for the sweetest flavor. You can use plums or pluots (which seem to be easier to find these days).

Combine the plums, that have been cut into wedges, with brown sugar, flour and raspberry liqueur. Pour the mixture into a baking casserole or dish.

To make the topping, combine all of the ingredients (except the ice cream) in the bowl of a stand mixer. Mix on low speed until the mixture is crumbly. It’s okay to use your hands to distribute the butter so that it ends up being pea-sized. Evenly scatter the topping over the plum mixture.

Bake the plum crunch for 45 minutes or so, until the plums are bubbling and the topping is browned.

Definitely serve it with ice cream!

Share Your Thoughts...

Lastly, if you make Plum Crunch, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Plum Crunch

Makes: 8 servings

Prep Time: 15 minutes

Bake Time: 45 minutes

Total Time: 1 hour

Ingredients

3 pounds ripe plums or pluots, pitted and cut into 1/2-inch wedges
1 & 1/2 cups light brown sugar, lightly packed
1/4 cup all-purpose flour
6 tbsp creme de cassis or Chambord liqueur

For the Topping:

1 & 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 tsp kosher salt
1 cup old-fashioned oats
1/2 cup chopped walnuts
1/2 pound (2 sticks) cold unsalted butter, diced
Vanilla ice cream, for serving

Instructions

Preheat the oven to 375°F. For the fruit, in a large bowl, combine the plums, brown sugar, flour, and cassis. Pour the mixture into a 12 by 8-inch shallow baking dish.

For the topping, combine the flour, granulated sugar, brown sugar, salt, oatmeal, walnuts, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. It’s okay to use your hands to thoroughly mix the butter into the dry ingredients. Scatter evenly over the plum mixture.

Bake the plum crunch for 40 to 45 minutes, until the plums are bubbling and the top is browned. Serve warm or at room temperature with ice cream.

Recipe by Ina Garten

Peach Cream Cheese Tarts

Francine — Sat, 12 Aug 2023 15:17:51 +0000

It doesn’t take much to make these Peach Cream Cheese Tarts…ripe peaches, puff pastry, cream cheese…but, boy do they look incredible! Looks like you spent hours making them! But the reality is so much better: in 30 minutes, you have a stunning dessert that honors the beautiful ripe fruit of the summer!

I love these little heart-shaped treats. You don’t need to make them heart-shaped (but why wouldn’t you?); you can make squares or circles, too. And, you can use other fruits that grab your eye. Nectarines, plums, apricots all make wonderful substitutions. Can’t beat that for versatility!

Begin by thawing and cutting the puff pastry into heart shapes. I love these cookie cutters as the hearts are more rounded than a traditional heart shape. But, any heart shape will work.

Poke holes in the dough with a fork, leaving a 1/2-inch border un-poked and making sure not to poke completely through the dough.

Mix the cream cheese and sugar together and spread about a tablespoon of the mixture on one half of the heart and another tablespoon on the other half. Be sure to leave the same 1/2-inch border without any cream cheese.

Layer slices of peach over the cream cheese layer and then dab some egg wash on the exposed parts of the puff pastry. Sprinkle coarse sugar over the egg wash and pop them into the oven.

Bake the tarts until the puff pastry is golden brown. Remove them from the oven and brush on some apricot jam, if you like. It gives the fruit a shiny look!

I like to let the tarts cool down prior to eating. Spread the love with these pretty and delicious treats!

Share Your Thoughts...

Lastly, if you make Peach Cream Cheese Tarts, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Peach Cream Cheese Tarts

Makes: 8 4-inch tarts

Prep Time: 15 minutes

Bake Time: 15 minutes

Total Time: 30 minutes

Ingredients

2 sheets puff pastry dough,
4 ounces cream cheese, room temperature
2 tbsp granulated sugar
2-3 ripe, but firm, peaches (nectarines and plums work well, too)
1 egg and water for “egg wash”
Coarse sugar such as Demerara or Turbinado to sprinkle on top of the tarts
1/4 cup peach or apricot marmalade (optional)

Instructions

Put puff pastry sheet on counter to thaw. Preheat oven to 425°F.

In a small bowl mix the cream cheese with the 2 tablespoons of sugar.

Slice peaches in about 1/8-inch wedges. You need 6 wedges of peaches per tart.

Open puff pastry sheet on a lightly floured work surface. If you feel it a bit sticky, rub it with a bit of flour. Cut thawed puff pastry. You can use a 4-inch heart-shaped cookie cutter or just cut it in small squares. Arrange puff pastry pieces on a parchment-lined baking sheet, leaving about 1/2-inch of space between them.

With a fork, prick the center of each piece of puff pastry, leaving about 1/2-inch border untouched. Be careful not to pierce the dough all the way down.

Spread about a tablespoon of the cream cheese-sugar mixture over the pricked area. Arrange peach slices on top, 3 on each side if doing the heart shaped tarts. Place tarts in the freezer for 7 minutes to set everything up.

For the egg wash, beat vigorously an egg and mix it with 1/2 teaspoon of water or milk, or use only milk. With a pastry brush, cover the exposed border of the dough with the egg wash. Sprinkle some coarse sugar over the pastry. Try to not let the sugar fall over the peaches as much as possible.

Place baking sheet in the oven. Wait 1 minute and then decrease oven temperature to 400°F. Bake for 15 minutes, until borders are pretty puffed and golden brown and any visible cream cheese looks set.

Keep an eye on them after the first 10 minutes, each puff pastry brand is different and could take 5 minutes less or 5 minutes more to bake. Look for the visual cues and make sure peaches don’t get burned.

Remove from baking tray and place tarts in a cooling rack. While still warm, brush a bit of marmalade over the fruit, if desired.

Let them cool down a bit more before eating.

Recipe by Dev Amadeo

Cherry Galette

Francine — Thu, 03 Aug 2023 18:15:45 +0000

The end of cherry season is rapidly approaching so let’s go out with a bang with this Cherry Galette! Combining cherries with a little sugar and almond extract and wrapping them in a rustic simple pastry dough creates this wonderfully pleasing dessert!

Simpler than a pie, quicker than a tart, it’s the perfect way to celebrate the last-of-the-season cherries!

Make the galette dough by combining flour, sugar and salt in a food processor. Add cold butter and process until the mixture looks like wet sand. Add cold ice water and process until the dough comes together.

Turn the dough out onto a work surface, form it into an oval disc and wrap it up. Place it in the fridge for at least 30 minutes. You can also leave it for a couple of days or freeze it for up to a month! It’s very versatile!

Roll the dough into a 12-inch circle. It’s okay for it to be uneven…it will look more rustic! Use a 9-inch plate and push it lightly into the surface of the dough so that you get an outline. That will show you where to place your filling.

For the filling, first you need to pit the cherries. I use this wonderful pitter. It handles 6 cherries at a time and is fool-proof!

After you pit the cherries, combine them with sugar, cornstarch, vanilla and almond extracts. Mix them well so that no “white” spots are showing; the dry ingredients should be well mixed with the cherries.

Place the filling in the center of the galette dough. Lift the edges up and over the filling. Press together any cracks.

Brush the egg wash over the crust and then sprinkle the crust (not the cherries) with coarse sugar.

Bake for 30-40 minutes until the filling is bubbling and the crust is golden brown. Serve the cherry galette with ice cream and have at it! Cheers!

Share Your Thoughts...

Lastly, if you make Cherry Galette, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Cherry Galette

Makes: 8 servings

Prep Time: 20 minutes

Bake Time: 40 minutes

Total Time: 1 hour plus chill time 30 minutes

Ingredients

For the Pie Crust:

1 & 1/4 cups all-purpose flour
2 tbsp granulated sugar
1/4 tsp salt
1/2 cup unsalted butter, cold and cut into cubes
2 to 3 tbsp ice water
1 egg, for egg wash

For Cherry Filling:

1 & 1/2 pounds fresh cherries, rinsed and pitted
1/4 cup granulated sugar
1/4 cup cornstarch
1/2 tsp vanilla extract
1/2 tsp almond extract

Instructions

To make the pie crust, place the flour, sugar, and salt in a food processor. Add the cold butter cubes to the food processor and pulse until the mixture resembles wet sand and no large chunks of butter remain.

Add in the ice cold water, one tablespoon at a time. If your dough has come together, don’t add any more water. You want just enough to bind the dough. Mix until just combined. Turn the dough out of the food processor and form into a flat oval disk and wrap in plastic wrap. Place in fridge for at least 30 minutes, up to 2 days, or freeze for up to a month.

After the dough has chilled and you are ready to make the galette, preheat the oven to 375°F and line a baking sheet with parchment paper.

Sprinkle a work surface with flour. Roll your dough out into a 12-inch circle. Place dough onto prepared baking tray. Place a 9-inch cake pan in the center of the circle and press down ever so slightly. This will create an indentation to show exactly how far out to place your filling.

To make the cherry filling, place the pitted cherries in a large bowl and add the granulated sugar, cornstarch, vanilla, and almond. Toss together to evenly coat the cherries. Let sit a few minutes until there are no more “white” spots on the cherries (you want the cornstarch and sugar to dissolve a bit).

Place the cherries in the center of the pie crust in an even layer. Lift the edges of the pie dough in towards the center, folding every 3-4 inches as you go around.

Mix the egg with 1 tablespoon water and brush over crust. Top with coarse sugar if desired. Bake for 30-40 minutes, until the filling is bubbling and the crust is golden brown. Serve with vanilla ice cream!

Recipe by Broma Bakery

Crustless Lemon Tart

Francine — Mon, 10 Apr 2023 15:41:05 +0000

Sometimes a recipe just jumps out at me and this Crustless Lemon Tart is one of those. From the ease of making a tart without a crust, to the bright lemon flavors and to the beautifully decorated top, I couldn’t resist. And neither should you! It takes only 10 minutes to prepare and the remaining time is in the oven and cooling time.

I found this recipe on a lovely food blog that I follow, The Cafe Sucre Farine. The photos caught my eye originally and after reading through the recipe, I knew that this was one that you all would enjoy as well. Forgive me for copying her beautiful design on the top of the tart, but it was so stunning. Copying is the highest form of flattery, right? Something like that…

To make this tart, whisk the eggs until they are well combined and add flour. Once whisked together, add sugar, salt, lemon zest & juice, heavy cream and vanilla. Add cooled melted butter and whisk again until the butter is completely incorporated.

Pour the batter into a prepared springform pan and bake for about 50 minutes or until the tart turns a light golden brown. It’s okay if it’s a little jiggly.

To remove the tart from the pan, jiggle it a bit to get the bottom to release from the pan. Place a flat plate on top and flip the tart and plate so that the tart falls onto the plate.

Remove the pan and replace that with a serving dish and flip again. Phew! That was a bit of coordination, but not too difficult!

Sprinkle the top of the tart with powdered sugar. Add some berries and edible flowers. Mint is lovely on top, too.

Serve it with whipped cream and raspberry coulis, if you like.

Share Your Thoughts...

Lastly, if you make Crustless Lemon Tart, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Crustless Lemon Tart

Makes: 12 servings

Prep Time: 10 minutes

Bake Time: 50 minutes

Total Time: 1 hour plus cooking time 4 hours

Ingredients

For the Prep:

9 tbsp unsalted butter

For the Tart:

4 large eggs
2/3 cup all-purpose flour
1 & 1/3 cups granulated sugar
3/4 tsp kosher salt
finely grated lemon zest from 2 large or 3 smaller lemons
2/3 cup freshly squeezed lemon juice
1 & 1/3 cups heavy cream
1 tsp vanilla extract
powdered sugar for garnish
berries, edible flowers for garnish

Instructions

For the Prep:

Place butter in a microwave-safe bowl and cook on high power for 1 minute or until melted. Set aside to cool a bit.

Preheat the oven to 350˚F. Set aside a 9-inch cake pan with sides that are at least 2 inches tall.

For the Tart:

Place eggs in a medium-large bowl and whisk until well combined. Add the flour and whisk again until the mixture is smooth, about 30 seconds.

Add the sugar, salt, lemon zest, lemon juice, cream and vanilla. Whisk until well combined and smooth.

Lastly add the melted butter and whisk until completely incorporated.

Spray the 9-inch pan generously with baking spray and rub with a paper towel to completely coat all of the inner surfaces. Spray lightly one more time.

Pour the batter into the prepared pan and bake for 45-55 minutes or until the edges of the tart begin to turn a light golden brown. The tart will still be a little wobbly at this point.

Allow the tart to cool completely. This will take 3-4 hours hours.

To release the tart from the pan, jiggle it a bit. If the bottom is not loose, place a folded kitchen towel on the counter and tap the edges of the pan all the way around on the towel. Place a flat plate on top of the pan and quickly flip it over so the plate is now on the bottom. Firmly jiggle the pan and plate up and down a few times until you feel the tart release. Then place another plate or your serving platter on top and flip one more time to the top is now up.

With a fine sieve, sprinkle the tart with powdered sugar. Serve with whipped cream and fresh berries if desired.

Chef’s Note:

To make this recipe even easier you can combine the eggs and flour in a blender or food processor and blend until well-combined. Then add all the other ingredients and again, blend well. Allow the mixture to sit for a few minutes to allow the bubbles to rise to the top then pour it into the prepared pan and bake as directed.

Recipe by The Cafe Sucre Farine

Pear and Honeyed Goat Cheese Galette

Francine — Fri, 23 Dec 2022 20:07:13 +0000

This Pear and Honeyed Goat Cheese Galette is gorgeous, delicious and surprisingly easy to make! It’s a showstopper worthy of a much more difficult recipe, yet it’s very easy to make, thanks to the food processor.

The combination of goat cheese, honey, and a touch of nutmeg in the filling adds a definitive winter warm flavor with the seasonal pears. Roasting those pears adds another layer of flavor. Your tastebuds will say thank you, thank you, thank you!!!

With just a few pulses of the food processor, this dough comes together so easily. Flour, salt, butter, apple cider vinegar and water are all that you need.

Shape the dough into a disk and refrigerate it for about 30 minutes.

Meanwhile, prepare the goat cheese filling. Combine the goat cheese and honey together. Add the brown sugar and nutmeg and whisk or stir until it’s smooth.

Roll out the dough into a large circle. It doesn’t have to be perfect. Looking at mine, you can see the rough edges. I prefer a more rustic look but if you want a more finished look, you can trim the edges into a neat circle.

Spread the goat cheese filling over the top, leaving a 2-inch border without any filling.

For the pears, slice each pear in half and then into 1/4-inch slices until about 1/2-inch below the stem. Don’t slice all the way through or you won’t get this pretty fanned look. Fan each pear out over the goat cheese filling. Fold the dough up over the pears.

Bake the galette in a 425°F oven for 25 to 35 minutes. Let it cool for about 10 minutes and then garnish it with drizzles honey and rosemary leaves.

Enjoy!

Share Your Thoughts...

Lastly, if you make Pear and Honeyed Goat Cheese Galette, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Pear and Honeyed Goat Cheese Galette

Makes: 8 servings

Prep Time: 25 minutes

Bake Time: 35 minutes

Total Time: 1 hour plus chill time 30 minutes

Ingredients

2 cups (250 grams) all-purpose flour
1 tsp kosher salt
3/4 cup cold unsalted butter, cubed
4 ounces cold goat cheese
1 tbsp apple cider vinegar
2 tbsp ice water
3 slightly firm medium Bosc pears (537 grams)
1 large egg
1 tbsp water
1 tbsp granulated sugar
Garnish: clover honey, fresh rosemary

Honeyed Goat Cheese Filling:

6 ounces goat cheese
3 tbsp clover honey
1 & 1/2 tbsp firmly packed light brown sugar
1/4 tsp ground nutmeg

Instructions

Make Pastry:

In the work bowl of a food processor, place flour and salt; pulse until combined. Add cold butter and cold goat cheese, and pulse until mixture is crumbly. Add vinegar, pulsing until combined. With processor running, add ice water, 1 tablespoon (15 grams) at a time, just until dough comes together. Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.

Make Honeyed Goat Cheese Filling:

In a medium bowl, whisk together goat cheese and honey until smooth. Whisk in brown sugar and nutmeg. Use immediately, or refrigerate until ready to use.

Make Galette:

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll dough into a 14-inch circle, about 1/4-inch thick. Transfer to prepared pan. Spread Honeyed Goat Cheese Filling onto dough, leaving a 2-inch border.

Cut pears in half vertically through stems. Scoop out core of each half. Place pears cut side down, and cut into thin slices, leaving about 1/2-inch intact below stem. Fan pears out, and place on top of filling, overlapping as needed. Fold edges of dough over pears.

In a small bowl, whisk together egg and 1 tablespoon water. Brush egg wash onto dough, and sprinkle with sugar.

Bake until crust is golden and bottom is browned, 25 to 35 minutes. Let cool on pan for 10 minutes. Garnish with honey and rosemary, if desired. Serve warm or at room temperature.

Recipe from Bake from Scratch

Easy Apple Pie

Francine — Fri, 07 Oct 2022 21:14:29 +0000

Easy Apple Pie is the only way to go when it comes to making apple pies! Easy because we’re using store-bought pie dough (never fear…I’m gonna show you how to ramp up your store-bought pie crust game)! Easy because there is no top crust. Easy because the topping and filling only use one bowl each.

You will be blown away by the delicious cinnamon flavor, crunchy crumb topping and perfectly flaky pie crust. So will everyone that tries a slice of this fab dessert!

You might be thinking that refrigerated pie dough can’t possibly be as good as homemade. While I would usually agree, there are a few tips that will make this hard to differentiate.

Before placing the crust in the pie pan, spray the pan with cooking spray. This gives you an extra bit of fat to help the pie release nicely from the pan.
Adding a teaspoon of butter after you’ve sprayed the pan will help the bottom of the crust to brown up nicely and enhances the flavor.
Chill the pie crust once it’s prepared so that it keeps its shape during the baking process.
Preheat the oven to a high temperature (425°F) which will be lowered once the pie is put in the oven and put a sheet pan on the lowest rack while the oven is preheating. This will accomplish two things: the higher temperature at the beginning will give the crust a boost of heat to promote flakiness. Also, the sheet pan on the bottom of the oven will add to the heat and allow the crust to brown up beautifully.
Bake the pie right on the sheet pan which will, again, give you the nice golden color and will also catch any drips as the filling gets hot and bubbly.

Crimping the dough is simple. Once the dough is pressed firmly into the prepared pan with 1/2-inch of overhand, fold the overhang in half and press it into the back of the existing overhang. You will now have 1/4-inch overhang.

With you thumb and index finger of your left hand and the index finger of your right hand, press the dough around the right index finger (pics 1 & 2 from The Cafe Sucre Farine). Go all around the dough until the crimping is completed. Store the completed pie crust in the refrigerator while you are making the crumb topping and filling.

The crumb topping is also very simple. Melt the butter in the microwave and add the flour, brown sugar and cinnamon. Using a fork, combine to form large wet crumbs. Refrigerate while making the filling.

For the filling, peel, core and thinly slice the apples. Combine the apple slices with the flour, sugar and cinnamon and toss lightly.

To assemble the pie, remove the crust from the refrigerator. Add the apple filling, mounding slightly in the center. Using your hands, sprinkle the crumb topping over the apples, breaking up any large chunks.

Place the pie in a preheated oven that has a sheet pan set on the bottom rack. Lower the heat to 375°F and bake until the top browns nicely and the filling starts to bubble. Let the pie sit for at least 45 minutes once it comes out of the oven.

The only thing left to do is slice it and place a scoop of ice cream on the top. This easy apple pie is one of my new favorites. I know it will become yours too!

Share Your Thoughts...

Lastly, if you make Easy Apple Pie, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Easy Apple Pie

Makes: 10 servings

Prep Time: 40 minutes

Bake Time: 40 minutes

Total Time: 1 hour & 20 minutes

Ingredients

For the Crust:

1 refrigerated pie crust
cooking spray or oil
1 tsp soft butter

For the Crumb Topping:

1/2 cup unsalted butter
1 cup flour
3/4 cup light brown sugar ,tightly packed
1/2 tsp ground cinnamon
pinch kosher salt

For the Apple Filling:

5 medium-size apples (6-7 if you’re using small apples), 6-7 cups thinly sliced
1/2 cup granulated sugar
3 tbsp all-purpose flour
1/2 tsp ground cinnamon

Instructions

For the Crust:

Remove the pie crust from the refrigerator 15 minutes in advance.

Preheat the oven to 425˚F. Place a sheet pan lined with foil on the lower rack of the oven.

Spray a 9-inch pie pan lightly with cooking spray or lightly oil it. Place the butter in the pie pan and rub with a paper towel to coat the pan. Set aside.

Unroll the refrigerated pie crust on a work surface. Center the dough in a 9-inch pie pan without stretching it. Press it firmly against the sides and bottom of the pan to anchor the crust to the pan. There should about a ½-inch extra crust that extends over the top of the pan. Starting at one area of the edge, tuck the crust under (towards the pan) about ¼-inch, working your way around the pan.

You now will have a lip or rim that extends ¼-inch above the top of the pan. This will not only look really pretty once it’s crimped, but it will also keep the filling of the pie from bubbling over the edge. With your two index fingers, go around the pan pressing gently to even and straighten the lip (see the blog post for a picture tutorial on how to crimp a pie crust). Refrigerate the lined pie pan while you prepare the crumb topping and filling.

For the Crumb Topping:

Place butter in a medium-size, microwave-safe bowl. Add the butter and microwave on high power for 40-50 seconds until the butter about ¾ melted. Add the flour, brown sugar, cinnamon and salt to the partially melted butter and stir with a fork until large, wet crumbs form. If the mixture seems too wet to form crumbs, add 1-2 tablespoons of extra flour and stir with a fork until the wet crumbs form. Refrigerate while prepping the apples.

For the Filling:

Peel, core and slice the apples. Combine the sliced apples, flour, sugar and cinnamon in a large bowl. Toss lightly until everything is well-combined.

To Finish and Bake:

Remove the pie crust from the refrigerator. Add the apple filling, mounding the apples slightly in the center. Using your hand, sprinkle the crumb topping over the apples, breaking up any really large crumbs with your fingers. Try to cover the entire top of the pie but keep the topping inside the crimped edges.

Place the pie on the preheated sheet pan on the lower rack of the oven. Immediately reduce the temperature to 375˚F. Bake for 40-45 minutes until the top is nicely browned. The apple filling should be bubbling a bit through the crumb topping. Check the pie after 35 minutes and cover with foil if it seems to be getting too brown. Allow the pie to cool for at least 45 minutes to an hour to allow the apple filling to “set”. Serve warm with a scoop of vanilla ice cream for a heavenly sweet treat!

Recipe by The Cafe Sucre Farine

Peach Thyme Tarts

Francine — Wed, 31 Aug 2022 21:34:21 +0000

It’s hard to classify Peach Thyme Tarts. Are they savory summer appetizers or sweet peach dessert tarts? The combination of peaches, fig preserves, melty cheese, honey and thyme over puff pastry just gets a little confusing. But, the good news is that you don’t have to decide what category of foods this belongs to…just make them and eat them!

These delicious tarts are wonderful as a starter with some sparkling rosé on a hot summer night. They are equally as wonderful eaten after a meal as a light peachy dessert.

And, the great news is that it doesn’t take much to make these. You probably have most of the ingredients in your fridge. While summer peaches are still available, grab them, ripen them, and slice and bake them into these mouth-watering tarts.

Begin this recipe by thawing 2 sheets of frozen puff pastry. You can easily half the recipe, depending on how many servings you’d like. Cut each sheet into 6 rectangles.

Spread the fig preserves over each rectangle, then layer the shredded cheese and the fresh basil.

A word about the cheese: although I recommend 3 different types of cheese, I especially love the fontina cheese. It’s a bit sharp in flavor which is a perfect complement to the sweetness of the peaches, fig jam and honey. It’s also less expensive than Gruyère. As always, use the cheese that appeals most to you.

Layer thin slices of the peaches over the cheese and basil leaves and press them into cheese. Drizzle a little olive oil over and then fold up the edges of the puff pastry to enclose the peaches.

Brush beaten egg on the pastry, sprinkle with pepper and pop them into the oven. Once they are nicely browned and puffy, bout 15-20 minutes, remove the tarts from the oven, drizzle with honey and sprinkle with thyme.

Now, enjoy the appetizers/dessert/side dish…whatever these are to you, you’re going to love them!

Share Your Thoughts...

Lastly, if you make Peach Thyme Tarts, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Peach Thyme Tarts

Makes: 2 servings

Prep Time: 15 minutes

Bake Time: 15 minutes

Total Time: 30 minutes

Ingredients

2 sheets (1 box) frozen puff pastry, thawed
1 cup shredded Gruyère, Fontina, or Brie cheese
1/3 cup fig preserves
1/4 cup fresh basil, chopped
4 ripe peaches or nectarines, sliced
extra virgin olive oil, for drizzling
flaky salt and freshly crushed black pepper
1 egg, beaten
1/3 cup honey
2 tbsp fresh thyme leaves

Instructions

Preheat the oven to 425°F. Line a baking sheet with parchment paper.

Cut each sheet of puff pastry into 6 rectangles. Spread each rectangle with about 1 teaspoon fig preserves, leaving a 1/4-inch border. Top with cheese and sprinkle with basil. Arrange the peaches slices over the cheese and basil, pressing them into the cheese to adhere slightly . Drizzle with oil and season with salt and pepper.

Fold the edges of the pastry inward to enclose. Brush the edges of the pastry with beaten egg and sprinkle with black pepper.

Transfer to the oven and bake one sheet at a time for 15-20 minutes or until the pastry is golden and the cheese melted. Top with fresh honey and thyme. Serve and enjoy!

Recipe by Half Baked Harvest

Roasted Peach and Raspberry Tart

Francine — Fri, 29 Jul 2022 23:45:48 +0000

It doesn’t take much to make a stunning summer fruit tart like this Roasted Peach and Raspberry Tart. The gingery cookie crust highlights roasted peaches that have been drizzled with honey and fresh raspberries brushed with a honey wash. So simple, yet so elegant!

There are so many types of tart crusts you can make but the simplest are typically made with cookies such as graham crackers. For a bit of a switch, I have used ginger cookies and crumbled them up. Mixed with some melted butter and pressed into the tart pan, the ginger crust gives the rest of the tart a delicious exotic flavor.

And, then there are the peaches. Roasting them gives them such a lovely flavor. Toss them with sugar and a pinch of salt and let them roast for 15-20 minutes or until they are tender and slightly caramelized. Drizzle some honey over them, toss gently and let them cool completely.

To arrange the tart, place the peaches in a pattern you like first. Fill in the gaps with the raspberries.

Mix one tablespoon of honey with one tablespoon water to make a honey wash. Brush the wash over the raspberries.

Serve the tart with whipped cream on the side, if you like. Try to serve it pretty quickly after assembling it as the fruit may cause the crust to get soggy if it sits for too long.

Enjoy this beautiful summer fruit tart!

Share Your Thoughts...

Lastly, if you make Roasted Peach and Raspberry Tart, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Roasted Peach and Raspberry Tart

Makes: 8 servings

Prep Time: 15 minutes

Bake Time: 30 minutes

Total Time: 45 minutes

Ingredients

Text

1 & 3/4 cups (10.5 ounces) ginger cookie crumbs (I like Anna’s Ginger Thins)
6 tbsp unsalted butter, melted
1 & 1/2 pounds peaches, cut into fat slices
2 tbsp granulated sugar
pinch sea salt
3 tablespoons honey, divided
12 ounces raspberries
Whipped cream, for serving

Instructions

Preheat the oven to 350°F. In a medium bowl, mix the cookie crumbs and melted butter to combine. The crumb mixture should hold together well when squeezed between your fingers.

Press the crust evenly into a 9 inch tart pan (it works with either a circle or a square pan). Bake the crust for 10-12 minutes, or until it’s slightly golden brown and appears set. Cool completely.

Raise the oven temperature to 400°F. Place the peaches in a medium bowl. Sprinkle the sugar and a little bit of salt over, and toss gently to combine. Let macerate until the fruit appears juicy, 10-15 minutes.

Roast the peaches on a baking sheet until tender, 15-20 minutes. Drizzle 2 tablespoons honey over the roasted peaches, and give one or two gentle tosses to combine. Let cool completely on the baking sheet.

Arrange the fruit inside the cooled crust. If the fruit is super juicy, you can drain it from the excess juice with a slotted spoon before putting into the crust. If the juice on the baking sheet is more jammy in texture, you can scoop it right into the crust with the fruit. Place the peaches first and then arrange the raspberries to fill in the gaps.

Make a glaze of 1 tablespoon honey and 1 tablespoon hot water. Stir to dissolve honey and, using a brush, glaze the raspberries.

Serve with whipped cream. (The tart should be served relatively soon after assembly. Depending on the combination of fruits and cookie type used, the crust can start to absorb moisture from the fruit after 2-3 hours, and may eventually become soggy.)

Mixed Berry Crisp

Francine — Fri, 08 Jul 2022 19:55:00 +0000

With beautiful berries in season right now, you MUST make this Mixed Berry Crisp. The flavor of these baked berries topped with a crumble of almond flour, all-purpose flour, brown & white sugars, and butter is simply perfect for a hot, summer’s eve.

Summer means lazy afternoons and meals that don’t require a lot of effort. Dessert should be simple too, right? This Mixed Berry Crisp is quick to put together and very easy to prepare. In fact, a typical crisp is made by working the butter with a pastry knife but this recipe is even simpler…just melt the butter along with the remaining crumble ingredients and in minutes, you are ready to pop this bad boy into the oven!

To begin, place all the berries in a bowl. You can use all one type of berry or combine different berries. Either way, it will be spectacular! Add the lemon juice, flour and sugar to the bowl and stir gently until the flour is incorporated. Transfer the berries to your baking dish.

Now, melt the butter and add the topping ingredients to the butter. Mix them together until a crumble forms. Take handfuls of the crumble topping and spread over the fruit.

Bake the crisp for 45-55 minutes or until the topping is golden brown and the fruit is bubbly. If the topping gets too dark, cover it with loosely tented foil.

The last thing to do is serve this mouthwatering dessert with a scoop of ice cream! Enjoy!

Share Your Thoughts...

Lastly, if you make Mixed Berry Crisp, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Mixed Berry Crisp

Makes: 10 servings

Prep Time: 10 minutes

Bake Time: 50 minutes

Total Time: 1 hour

Ingredients

For the Fruit Layer:

8 cups berries (can be all one kind or a combination of blueberries, blackberries and raspberries)
2 tbsp fresh lemon juice
1/3 cup all-purpose flour
1/4 cup sugar

For the Crumble Topping:

1/2 cup unsalted butter
3/4 cup almond flour
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/2 tsp kosher salt

Instructions

Preheat oven to 350˚F. Line a sheet pan with foil or parchment paper for easy cleanup and set aside.

Combine berries in a large bowl. Add the lemon juice, flour and sugar over the berries and stir gently until flour is incorporated. Transfer berries to a 2-quart baking dish.

Place butter in a medium-size, microwave-safe bowl. Cover with a paper towel and microwave on high power for 1 minute. Combine all topping ingredients in a large bowl. Stir with a fork until crumbles form. Take handfuls of the topping and sprinkle over the top of the berries. Place pan on the prepared sheet pan.

Bake for 45-55 minutes or until topping is light golden brown and berries are bubbly. Check after 40 minutes and cover with foil if the topping is getting too brown but the berries still are not bubbly.

Serve warm in bowls with a scoop of vanilla ice cream.