It is tart week in my household with both sweet and savory tart recipes for yours and my pleasure. Because it is fig season, I am compelled to make something at least once using figs. I love figs. They are a beautiful fruit with its simple pear shape, deep purple color, and a seductive subtle but jammy interior. That rich eggplant purple is one of my favorite colors and I find anything with that color totally irresistible.
Fig and Almond Tart
Several years ago, I discovered this tart recipe on Food Network by Giada De Laurentiis but I thought it was very rich and sweet. Because I wanted to make a fig and almond tart, I decided to give this tart recipe another try with some minor changes. I adapted the tart recipe by reducing the amount of sweetener in the filling, so the sweet flavor does not dominate the fig and almond flavors.
The original recipe calls for 2 tablespoons of sugar in the pie crust, and one tablespoon of sugar plus 2 tablespoons of honey in the mascarpone cheese and almond paste filling. In my opinion, it was too rich, so I reduced the sweetener to only 1 tablespoon of honey in the filling. For me, this minor adjustment made all the difference.
I do like the sweetened pie crust and did not change the amount of sugar in that recipe. However, feel free to adjust the amount of sugar in the crust from 1 to 2 tablespoons (15 – 30 ml). The original recipe calls for 2 tablespoons of sugar and I believe the sweetness in the crust blends the crust with the filling. Otherwise, the strong flour flavor in the crust will compete with the figs and almonds.
My experience baking with almond paste is limited, but what I have learned so far is each brand tastes slightly different for both almond flavor and sweetness. Depending on your brand of almond paste could determine how much sugar you need to add to the filling. Before you begin mixing the filling, taste the almond paste to determine how sweet it is. Then mix it together with the mascarpone cheese and other filling ingredients, then taste again. Add more honey or sugar if you wish. I like the amount of sweetener I have in this fig and almond tart recipe, but if your almond paste is on the less sweet side, you may need more.
For another tart recipe using almond paste, make Almond Cherry and Peach Galette.
Another trick to get more almond flavor without adding extra almond paste is, add a few drops of pure almond extract. Be careful adding the almond extract because it is strong and only use pure almond extract. Imitation almond extract tastes like chemicals and not the real deal, just like imitation vanilla extract.
The most common almond paste brands available are Solo and Odense almond paste. Solo comes in a box or can, and Odense comes in a tube. You want to make sure it is pure or real almond paste. I have used both brands with good results. You will find almond paste in the baking aisle.
Almond paste and marzipan are two different ingredients and not interchangeable. Marzipan is made with almond paste and extra sugar and more egg whites. It is the almond paste that gives marzipan its characteristic almond flavor.
If you are feeling adventurous, you can make your own almond paste.
You want to use figs that are just starting to ripen and getting soft. I used black mission figs, but any type of fig will work in this tart recipe. Stay away from figs that are too soft and mushy. They are over-ripe and do not taste as fresh. I recommend inspecting the figs before you buy them because they often have moldy figs mixed in with the ripe figs. Figs are very perishable and quickly become over-ripe so use them as soon as possible after you buy them.
To store figs, remove them from the plastic container and place them on a paper towel-lined plate in one layer with space between each fig so they can breathe. Cover the figs in plastic wrap. You can keep the figs on the counter for a couple of days, but they will last longer in the refrigerator.
More recipes using figs:
Mascarpone vs Cream Cheese
What is mascarpone cheese? Mascarpone cheese comes from Italy and is similar to cream cheese, but it has a higher milk fat content because it is made with cream. Cream cheese is made in America and by law must have at least 33% milk fat and 55% moisture. Cream cheese also has additives, like gums to give the cheese a thicker appearance. They are not equally interchangeable in a recipe because of the differences in consistency, texture, milk fat percentages, and additives in cream cheese. You will find mascarpone cheese in the cheese department or deli department near the crème fraîche. If possible do not substitute cream cheese for the mascarpone cheese in this tart recipe.
Fig and Almond Tart
- 1 ½ cup 213 g all-purpose flour
- 1 -2 TB (12 - 24 g) sugar
- Zest from one lemon
- 10 TB ( g) unsalted butter, chilled and cut into half-inch (1 cm) pieces
- 3 TB ice water
- 3 ½ oz (101 g) almond paste, room temperature and cut into ½ inch ( 1 cm) pieces
- 1/3 cup (76 g) mascarpone cheese, room temperature
- 1 TB honey
- 1 tsp pure vanilla extract
- Pure almond extract to taste (if needed) a couple of drops
- 12 figs, stems removed and sliced into fourths lengthwise
- 2 tsp of Minced sprigs of Rosemary or Lemon Thyme optional
Make the pie dough
Food Processor Method
Add the flour, sugar, lemon zest, and salt into the bowl of a food processor. Pulse until the mixture is evenly combined. Add the chilled butter cubes and pulse until the mixture looks like large course sand with uneven clumps. Turn on the machine and add the water in a steady stream until large clumps form being careful not to overwork the dough. Tip the mixture onto a clean and lightly floured surface and pat into a disk. Wrap the pie dough with plastic wrap and chill for 1 hour, or up to 2 days.
If making by hand, add the flour sugar, lemon zest, and salt into a large mixing bowl. Whisk together until the ingredients are evenly combined. Add the cubed butter and toss them with your clean hands until coated with flour. Smash the butter with your fingers to mix into the flour until the mixture looks like coarse meal with uneven sizes. Add the ice water and stir with your hands briefly until the dough comes together. Tip the dough onto a clean and lightly floured surface and shape into a flat disk. Wrap the disk with plastic wrap and refrigerate for one hour.
Mix the almond filling
In a clean bowl of a food processor, add the almond paste, mascarpone cheese, honey, and vanilla. Process until a smooth paste is formed. Scrape down the side of the bowl to blend and process again. Make sure there are no clumps of almond paste in the mix. Taste and add a couple of drops of almond extract if you want the filling to have more almond flavor. Go very light with the almond extract because it is very strong.
Preheat the oven to 400°F (200°C) with the oven rack in the middle position. Line a large sheet pan with parchment paper and set aside.
Assemble the Tart
Remove the pie dough from the refrigerator and if it is too hard, let it rest at room temperature for a couple of minutes. Remove the plastic wrap and place the dough on a lightly floured and clean work surface. Whack the dough with your rolling pin across the dough to soften it up and start forming a circle. Rotate the dough 180° and whack it again 4 times across the dough. Turn the dough over and repeat.
Roll out the dough with your rolling pin starting at the center of your dough and roll it in one direction away from you. Move the rolling pin around the dough circle and roll out in one direction. Turn the dough over and continue to roll and shape the dough until you have a circle with a 12-inch diameter and is ¼ inch (.5) thick.
Transfer the dough onto your prepared baking sheet by draping the dough over your rolling pin then easing the dough into place.
Spread the almond filling over the dough in an even layer leaving a 2-inch (5 cm) border. Layer the fig slices in concentric circles over the almond filling beginning at the outer rim and working inwards.
Heat the jam for 15 seconds to loosen it up and spread the jam over the figs. You might not use all of the jam, but you want an even layer that is not too thick.
Fold the dough border over the toppings to create an edge. Pleat the border to maintain the circle shape. You can bake the tart right away, but if it took you a while to arrange the tart filling over the dough and you are concerned about the tart expanding and opening up when baking, refrigerate the tart, loosely covered with plastic wrap for 30 minutes or freeze for 15 minutes.
Bake for 40 minutes or until the crust is a golden brown color. Transfer the tart on the sheet pan to a cooling rack and cool for 10 minutes. Loosen the bottom of the tart with a metal spatula or offset spatula and slide the tart off the parchment paper onto your serving platter. Serve warm or at room temperature.
Best eaten the day it is made.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
A few years ago, I offered to bring a dessert for our Russian themed book club meeting. Our theme had nothing to do with the current US and Russian political climate, but was literary based around a love story from a classic Russian novella by Sergeevish Turgenev. At the time, the possibility of Russia interfering with the 2016 election was not even a blip in our imagination. Our job was to decipher the leads told throughout a melodramatic Russian love story and form an opinion if “First Love” was the definitive love story written in the 19th century. The task was not as insurmountable as it sounds, but my bigger concern lay with what should I bring for dessert?
After reading the story, and not feeling enthusiastic about it, I waltzed into researching ideas for a “Russian” dessert. It did not take long to discover a meringue dessert created to honor the Russian prima ballerina Anna Pavlova. Pavlova is a dessert consisting of a meringue nest filled with whipped cream and seasonal fresh fruit. Each bite is a choreographed dance of sensual textures and flavors. It is soft and crispy, sweet and tart, and as light as a ballerina pirouetting on a cloud.
In 1926 and 1928, Anna Pavlova toured with her ballet company to Australia and New Zealand. Her world tours were as anticipated as the Beatles and considered a major event for both countries. Chefs in Australia and New Zealand built on the excitement and honored her by creating and naming a meringue cake in her honor. Both countries have a long-standing dispute over the origin of the pavlova, inspired by the dancer’s tutu. The pavlova turned out to be as captivating as the ballerina’s graceful dancing, growing in popularity around the world for almost a hundred years. There is evidence that neither country created this meringue cake, but they did influence in its legacy. A true love story in its’ own right.
How to Make a Pavlova
Unlike other meringues, like my peppermint meringue cookies, that are crispy through and through, a pavlova has a crispy outside and a creamy-marshmallow center. A small amount of corn starch makes this marshmallow middle possible. The luscious contrast in texture is one reason for the dessert’s popularity.
Making a pavlova is not difficult, but like all meringues they are temperamental. The right conditions, cool dry air, and slowly adding sugar to the developing meringue are key to success. Another important factor is making sure your mixing bowl and beaters, or whisk, are clean. Any oil or fat residue will prevent the eggs whites from developing into an airy cloud. A new trick I just learned is clean out your mixing bowl and beaters with distilled vinegar then wipe the bowl and beaters dry with a lint free cloth. This extra step will ensure your bowl is free of any traces of fat.
Once the egg whites are all glossy and fluffy, bake the meringue in a low temperature oven. Don’t peek. Keep the door shut throughout the cooking and cooling process. Like a soufflé, meringue deflates when exposed to air before it is set.
Meringues are very sweet, so I offset the sweetness with tart fruit and lightly sweetened whipped cream. Adding extra sweet fruit, jams, fruit curds, or sauces makes the pavlova cloyingly sweet. Passion fruit has a tart flavor and is perfect with meringue. If you can find fresh passion fruit scoop out the flesh and seeds and drizzle it over the whipped cream for a dramatic affect. Otherwise you can buy frozen passion fruit pulp in the freezer section of your grocery store. I made a sauce with the passion fruit with a little sugar and reduced it slightly. Resist the temptation to add more sugar. The sauce is tart by itself, but combined with the sweet meringue, the tart flavor subsides.
Switch it up
For a dairy free option, make whipped cream with coconut cream found in full fat coconut milk.
For a vegan option make the meringue with Aquafaba, chickpea water, and use coconut milk whipped cream. Top with fruit and passion fruit sauce.
For more lemon flavor add 1 TB fresh lemon juice to the finished meringue. Fold it in with the lemon zest, corn starch. Omit the vinegar.
Add 1 1/2 teaspoons of unsweetened natural coco powder for a chocolate Pavlova. Fold in the coco powder with the corn starch until no streaks are left. (omit the lemon zest in this recipe)
My pavlova recipe is adapted from Ina Garten, Barefoot Contessa, Mixed Berry Pavlova.
Lemon Pavlova with Passion Fruit and Kiwi
- 5 egg whites about 1/2 cup (125 ml)
- 1 cup 7 oz/ 202 g granulated sugar
- 1 tsp distilled vinegar
- 2 tsp cornstarch
- Zest from 1 lemon
- 1 cup 250 ml heavy cream
- 1 tsp vanilla extract
- 1 TB powdered sugar
- 1 kiwi peeled and sliced thin,
- 3/4 cup 185 ml frozen passion fruit pulp, or one fresh passion fruit
- 1-2 TB granulated sugar if using pulp
- Berries and fresh mint to garnish
Preheat the oven to 350°F /180°C and place the oven rack in the middle position.
Draw a 9 inch (23 cm) circle in the middle of a piece of parchment paper large enough to cover a large rimmed baking sheet. Turn the paper over, and place the parchment paper on your baking sheet. The drawn side is facing down. Set aside.
Wipe your mixing bowl and beaters with some distilled vinegar then wipe dry with a lint free cloth.
Add the egg whites with a small pinch of Kosher salt to a bowl of a stand mixer fitted with a whisk attachment. Turn the speed to medium-high and whisk until the egg whites become foamy and hold soft peaks.
With the motor running add the sugar one tablespoon at a time, whisking between each addition. This will take some time, about 5 minutes, but it prevents the egg whites from deflating. When all the sugar is added, turn the speed up to high and beat until the egg whites are glossy and hold stiff peaks and all the sugar is dissolved, about 2-3 minutes. Test if the sugar is dissolved by rubbing a small piece of whipped egg whites between your fingers. If it feels course, then the sugar has not fully dissolved. If so, continue beating the egg whites or a minute more, but be careful to not over beat the meringue because it will deflate.
Remove the bowl from the mixer and sift the cornstarch over the meringue. Add the lemon zest and vinegar then carefully fold the ingredients into the meringue until evenly combined.
Pour the meringue on to the parchment paper aiming for the middle of your circle. Spread out the meringue to evenly fill the circle.
Place in the oven and turn the heat down to 300°F / 150°C Bake for 1 hour then turn off the oven. Keep the oven door closed no peeking. Cool the meringue in the oven for an hour, or until it reaches room temperature.
You can make the meringue a day ahead and store in an airtight container on the counter. A cool oven is a great place to store the meringue overnight. Do not refrigerate.
Passion Fruit Sauce
Pour the passion fruit sauce into a medium saucepan. Turn the heat to medium-high and add 1 TB of the sugar. Whisk to combine and bring to a gentle simmer. Taste add another tablespoon of sugar if needed. Remember the meringue is very sweet so keep the passion fruit sauce on the tart side. Whisk to combine and simmer. Cook until the sauce begins to thicken and slightly reduces. Turn off the heat and pour the sauce into a heat proof container. Cool to room temperature.
Make the Whipped Cream
Add the chilled heavy cream to a medium bowl and whip with a hand held mixer, or use a free standing mixer, until just starting to thicken. Add the vanilla extract and sugar and beat until soft peaks form. Cover and keep refrigerated until needed.
Assemble the Pavlova
Just before serving, slowly peel away the parchment paper from the meringue. A thin spatula helps release any stubborn parts. Slide the meringue onto a serving plate, then layer with the whipped cream. Scatter the fruit on top of the whipped cream then drizzle with the passion fruit or some of the sauce. Garnish with fresh mint if using.
Serve immediately with extra sauce.
Once assembled, pavlovas do not keep very long because the whipped cream makes the meringue soggy. You can cover any leftovers with aluminum foil and keep in the refrigerator for one day with the understanding some of the crispiness will subside.
Meringues are temperamental to humid condition. Store in an air tight container until needed. A cool oven is the best place to store a meringue, just make sure you don't accidentally turn it on.
You can also make 6 - 8 small nests instead of one big one. Each meringue then gets a large dollop of whipped cream and fresh fruit.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
In the Hudson Valley, the month of August produces the crown jewels of the summer produce. At last, local tomatoes, corn and peaches are ready for picking. At last. It feels like I waited all summer for this event and now it is peach picking time. I am now ready to taste and cook peaches from every orchard in the Hudson Valley. First baking item on the agenda from this August bounty, is a peach galette.
I love making galettes. There is less pressure making a galette, because simplicity is the appeal. A pie made with a fancy decorative crust is stunning to look at, but I will save those for the holidays. For my day-to-day dessert, galettes fit the bill. There is more fruit to crust ratio in a galette, but it still has a crispy buttery crust to contrast with the tender fruit filling.
For this recipe, I scaled up the preparation a degree to produce a galette with a tender crispy crust with no soggy bottom, and enable the galette to keep its shape. To do this, I chill the galette dough at three different steps. First, I chill the dough right after I make it. Later, I chill the dough after I finish rolling it into a circle. The third and final chill happens after I fill the galette with fruit and shape it. This last step, is not a typical one, nor is it necessary, but it helps the galette keep its shape when baking and creates a flaky crust. Each time the dough is chilled, the gluten in the dough relaxes and the butter stays cold.
Another upgrade is, I added a layer of almond paste to my traditional fruit galette recipe. The almond paste has two purposes, add extra depth of nutty flavor to the peaches, and create a barrier between the fruit and the dough. This protective layer prevents the fruit juices from soaking the crust and making it soggy. There is nothing worse than a soggy bottom galette or pie.
I thinned the almond paste with dark rum so it will spread easily across the dough. Almonds and rum pair perfectly with the peaches and cherries and makes the peach galette have more depth of flavor. The almond paste does not overwhelm the peaches because the rum balances the flavor with notes of caramel and warmth. Look for almond paste in the baking aisle of your grocery store. If you do not like nuts, or are allergic to them, omit the almond paste and baste a layer of egg wash over the crust before you add the fruit.
One last upgrade I added is a trick I learned from The Art of Pie, by Kate McDermott. Before placing the fruit filling over the galette dough, drain the fruit juices into a bowl, then reduce the juice in a sauce pan on the stove. Not only does this step lessen the amount of fruit juices, but it concentrates the flavor as well. Each peach galette I made this summer, the peaches had a lot of juice. I never can tell how much fruit juice there will be. This extra step is not necessary, because the cornstarch will thicken up the juices, but it won’t hurt either.
This summer I learned something new about the different types of peaches. I am a little embarrassed about this discovery, but I always thought the “cling” of cling peaches, is just a name, like a Granny Smith apple. However, I learned “cling” has specific meaning and it’s obvious, duh, and I feel stupid for not realizing this earlier. There are two types of peaches with many variations of each type, cling peaches and free stone peaches. A cling peach, is a peach with its flesh tightly attached to the pit. The peach clings to the stone. A free stone peach, the peach flesh is not attached to the pit. The peach is free from the stone and easy to cut a peach in half and pull it apart. When I read this, I gave myself a whack on the forehead. Duh! Why did I not realize this before?
I always believed when peach flesh sticks to the pit, it means the peach is not completely ripe. Actually, I never heard the name free stone peach until this project. In my defense, it is possible I never ate a free stone peach before, but I would love to find some. Prying the flesh of cling peaches away from their pits is slippery and challenging. I get concerned about cutting my hand with my knife, and/or squish the peaches from gripping them to stay in place.
These additional steps take some time, but they create a delicious peach galette. One that is rich and bright in flavor from the almonds, peaches and cherries, with a crispy all butter crust. Keep these additional steps in your back pocket and use when you wish to up your galette making skills. Time is the unwritten ingredient for this recipe, but it is an important one to make a great crust.
Almond Cherry Peach Galette
- 1 cup 142 g / 5 oz all-purpose flour
- 1/2 cup 66 g / 2 1/4 oz whole wheat pastry flour
- 2 TB extra fine sugar castor sugar
- 1 small pinch of Kosher salt
- 6 TB 86 g / 3 oz cold unsalted butter
- 5 TB ice water
Almond Peach Filling
- 3.5 oz 101 g almond paste
- 2 TB dark rum
- 12 raw almonds lightly toasted and finely chopped
- 1 1/2 - 2 lb 750 g - 1 k ripe peaches
- 1/2 cup 110 g granulated sugar
- 2 TB corn starch
- Zest from 1 lemon
- 1 TB fresh squeezed lemon juice
- 1/2 tea fresh grated nutmeg a small pinch if you are using store bought ground nutmeg
- 12 -15 150 g fresh cherries, pitted and sliced in half
- 1 egg beaten
- Course Sugar
- 1 TB butter
Make the pie dough
Cut the butter into small cubes. Place in a small bowl and keep in the refrigerator until needed.
In a medium bowl mix the all-purpose flour and the whole wheat pastry flour together with a fork or whisk, until evenly mixed. Add the salt and sugar, and whisk again until evenly combined.
Add the pieces of butter to the flour and toss the butter lightly with your hands to get the butter coated with flour. Mix the butter into the flour with your hands by smushing the butter between your fingertips. You don't want your hands getting too hot and melt the butter, so handle the butter as quickly as possible. Continue mixing the butter until the mixture looks like course meal with irregular pieces of butter throughout.
Add the ice water to the flour. Start with 3 TB of water and mix carefully with your hands without too much action. If the dough is dry add 2 TB of water and barely mix with your hands until it almost comes together.
Dump the dough onto a clean counter and bring the dough together. Shape into a flat disk, cover with plastic wrap and refrigerate for 1 hour or longer. The dough can be made ahead and kept tightly covered in the refrigerator for up to 2 days.
Almond Peach Filling
Pit the cherries and cut in half, then set aside.
In a small bowl, mix the almond paste with the rum until it becomes a spreadable paste. Add the chopped nuts and mix. Cover with plastic wrap and set aside.
Fill a large pot with water and bring to a boil. Make an ice bath. Fill a large bowl with ice cubes and cold water. Set aside near your pot on the stove.
Score the peaches by lightly cutting an X across the bottom end of each peach. Only cut through the skin and not deep into the flesh. Add the peaches to the big pot of just boiling water and cook for one minute. Remove them from the hot water, then add the peaches to the ice water bath to stop the cooking process and cool. Peel off the skin when they are cool enough to handle. If the peaches are ripe, the skin should easily peel off. Make a cut all around the peach to cut it in half. If you have free stone peaches twist the halves and they should easily come apart. If you have cling peaches, cut another slice around the peaches to divide the peach into 4 sections. Carefully slice your knife into the peach and around the pit until a wedge is free. Repeat for the remaining sections. Be very careful removing the pit from cling peaches. Peeled peaches are very slippery and it is easy for your hands or knife to slip. A paring knife with a thin flexible blade is the best tool.
Slice the peaches into 1/4 inch - 1/2 inch (.5 - 1 cm) wedges, and add them to a large mixing bowl.
Add the sugar, lemon juice, lemon zest and grated nutmeg to the peaches and gently toss to get the sugar thoroughly mixed with the peaches. If you find there is a lot of juice, drain the peach juice from the peaches using a fine mesh strainer set over a bowl to collect the juices. Pour the peach juices in a small sauce pan and turn the heat to medium-high on the stove. Return the peaches to their bowl. Reduce the peach juice by half. Add the cornstarch and reduced juice to the peaches and mix. The reduced liquid will harden but that is all right. It will melt in the oven. Set aside.
Putting it altogether
Preheat your oven at 400°F one hour before you want to bake your galette. If you have one, place a baking stone or baking steel on the rack in the middle of the oven. If not place a large sheet pan, rim side down on the oven rack. It will act like a baking stone and create a hot surface for the galette crust to get crisp.
Cover a rimmed sheet pan, large enough to hold a 10-inch (25 cm) galette, with parchment paper. Set aside.
Take the galette dough out of the refrigerator and rest it on the counter for 10 minutes. Lightly sprinkle flour over your clean work surface and unwrap your dough. Lightly flour your rolling pin and give your dough a few good whacks with the pin to soften it up. Turn over the dough and repeat. Repeat whacking the dough several turns to help shape the dough in a circle and thin it out.
Roll the dough into a 12 inch (30.5 cm) circle. Start with the pin across the middle of the dough and roll the pin away from you. Return the pin to the middle and roll the pin towards you. Turn your galette dough 1/8th turn and repeat, rolling the dough, starting each time at the middle of the dough and roll once away, then once toward you. Repeat until you have a circle about 12- inches (30.5 cm) across and 1/4-inch (.33 - .5 cm) thick. You should get a nice shaped circle with this method. If the dough needs thinning and shaping, move your pin over to those areas roll the pin in one direction at a time.
Transfer your finished galette dough to your prepared sheet pan. Place your rolling pin across the middle of your pie dough, and drape the top half of the dough over the pin towards you. Lift the pin and place it across the middle of your sheet pan and arrange the galette dough flat on the baking sheet. Cover loosely with plastic wrap and refrigerate for 30 minutes to an hour.
Assemble the galette. Place the baking sheet with the chilled galette dough on your counter. Spread the prepared almond paste across the middle of the galette dough making a circle about 9 inches (23 cm) across. Add the peaches to the galette dough by one of two methods. One- carefully arrange the peach slices in a circle around the dough, beginning 2-3 inches from the edge of the dough. Make and fill a circle with the peach slices. Make sure you overlap the slices because they will separate while baking. Add the pitted cherries into pockets of the peaches any which way you want. Or, two- add the cherries to the bowl with the peaches and dump the fruit in the center of the galette dough. Smooth the peaches out to make a nice mound over the almond paste.
Fold the edge of the dough over the fruit and pleat and pinch the folds together, creating a nice and neat package.
Chill the galette for 30 minutes, loosely covered with plastic wrap. This will help the galette dough keep its shape. Or, bake right away but the galette might open slightly.
Just before baking, baste the folded galette dough with an egg wash, and sprinkle the dough with the course or granulated sugar. Brush away any loose sugar from the galette on the baking sheet. Scatter pieces of the butter over the peaches and sprinkle with some more sugar.
Place the baking sheet with the galette in the oven and bake for 40 - 45 minutes, or until the crust is golden brown and the juices are vigorously bubbling.
Remove the baking sheet with the galette from the oven and set on a cooling rack to cool. Galettes should be set and completely cooled before eating. This can take a couple of hours. When completely cooled, carefully slide the galette onto your serving plate using the parchment paper to help you. If you have any leakage, run a large spatula or knife, under the galette to loosen any stuck sections.
Serve room temperature.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
I can smell the peach aroma as soon as I walk into the market. It is sweet, floral and distinctive. Instantly, the peach scent produces an urge in me to make a pie. I follow the scent to their location and examine the peaches, taking in the glory of a massive display. Once satisfied, I look and listen to any orange hued fuzzy globes that speak to me, then make a selection and breath in its’ perfume. I wonder how many days must pass before they are ripe enough to eat. The summer sunset colors are seductive, so I gather up a collection and bag them for home.
Once home, my peaches are carefully placed on my kitchen windowsill to soak in the western sun. With gratitude and anticipation, I watch over the sun-drenched peaches and wait for the fruit to ripen.
My favorite way to eat peaches is as nature intended ripe, fresh and unadorned. Typically, I eat them standing in front of the kitchen sink, and with each bite into the sweet and yielding flesh, I feel the squirt of peach juice dripping down my chin. The taste is sweet and refreshing at the same time, like the first morning sip of orange juice after a long nights’ sleep. Ah, how I love summer peaches in all their glory.
Originally, I planned to make a galette. I love galettes and often make them for dessert. However, I changed my mind because I wanted to make something different. Once I get that curiosity itch I can’t stop. An idea came to mind for making a dessert I have not made in a long time, sabayon. Sabayon layered with fresh fruit is a delightful dessert and one that deserves to be served on a regular basis.
Sabayon is the French name for Zabayon, which is an Italian egg foam dessert. It is a delicate dessert made with egg yolks and wine, or Marsala. Eggs and wine are gently warmed and whisked together, creating a luscious and foamy sauce. It is light and creamy with a sweetness that perfectly complements fresh fruit.
Sabayon is usually chilled and the egg foam is folded into whipped cream. The whipped cream gives it a similar texture to mousse, and is less foamy than Zabayon. Because it is also chilled, sabayon is prepared ahead of time. Thus, it makes a perfect dessert for entertaining. Unlike sabayon, zabayon does not have cream and is served immediately while still warm and frothy. Both options are elegant dessert sauces.
Peaches and Bourbon Sabayon
Peaches combined with berries and complimented by the sweet boozy sabayon is smooth, nutty and airy. I forgot how exquisite this dessert is. Every bite is a fruity explosion tempered with warm and subdued notes of bourbon, basil and sabayon. Bourbon sabayon is not as airy as my Lemon Mousse, but it satisfies just the same.
Sabayon is a great way to dress up a fresh fruit dessert. It does not take long to make, but it does take some practice, confidence and whisking power. It is important to control the heat and prevent the egg yolks from cooking and scrambling. The eggs require gentle heat and constant whisking. The process can take anywhere from 10 to 15 minutes, depending on your set up and how many eggs you are using. The result is all about keeping the yolks at the right temperature and vigorously whisking them into a thickened foamy sauce.
Traditionally, Marsala or a sweet sparkling wine, is used for sabayon and zabayon. Bourbon and peaches pair well together so I decided to try it with sabayon. I also added a touch of orange juice and zest to cut some of the sharp boozy notes. However, I noticed a difference in texture between sabayon with bourbon vs. with Marsala. The bourbon sabayon does not get as frothy, but it still works and I like the caramelized flavor with the peaches.
Summer Loves Peaches
This post is part of a collaborative project between food enthusiasts and bloggers. On June 29th, 2017, we are all celebrating the summer by posting a recipe featuring peaches. You can follow along on social medial and see what everyone else made using the hashtag, #summerlovespeaches. Below are links to all the #summerlovespeaches participants websites.
Do you have a favorite recipe using peaches? I would love to hear about it. Please post your favorite way to serve peaches in the comments section below my recipe.
Peaches and Berries Layered with Bourbon Sabayon
- 4 egg yolks
- 2 TB 27 g granulated sugar
- 3 TB 45 ml Bourbon
- 1 TB 15 ml fresh squeezed orange juice
- 1/2 cup 125 ml heavy cream
- zest from half an orange
- 2 cups 500 ml fresh or frozen raspberries
- 2 TB 27 g granulated sugar
- 1/3 cup 75 ml water
- Lemon juice to taste around 1 teaspoon
- 6 ripe peaches
- 2 TB basil thinly sliced - chiffonade (optional or substitute with fresh mint leaves)
- 1- 6 oz 175 g basket raspberries
- 1- 6 oz 175 g basket blackberries
- 1/4 cup 60 ml raspberry sauce
Prepare a medium saucepan and fill with about an inch of water. Measure the bourbon and orange juice and keep in a measuring cup close to your work area. Add the egg yolks to a bowl that will easily fit over your saucepan, but will not touch the water. Add the sugar to the egg yolks placing the sugar to the side of the yolks.
Turn on the heat to medium and place your bowl over your saucepan. Vigorously whisk the egg yolks and sugar together in the bowl. Continue to whisk the eggs until it gets light and frothy. Slowly add the bourbon and orange juice and continue to whisk. The eggs should double in volume, become lighter and creamy looking. You do not want to scramble the eggs, so keep the temperature low and constantly whisk. You can move the bowl on and off the heat while you are whisking to control the temperature and make sure your water is not boiling.
The eggs are done when they have doubled in size, and there is no liquid left in the bowl, and everything is frothy. About 10 - 15 minutes, depending on the shape and size of your bowl and temperature. A recommended temperature when the sabayon done, is around 150F (65C) on an instant read thermometer.
Remove the bowl with the eggs off the heat and continue to whisk for another five minutes to cool.
Cover the frothy eggs with plastic wrap and place in the refrigerator.
Whip the heavy cream and zest from half an orange until soft peaks are formed. Fold the whipped cream into chilled sabayon. Cover with plastic wrap and refrigerate until ready to assemble.
Make the raspberry sauce
Add the raspberries, sugar and water to a small saucepan. Bring the fruit to a boil and stir until the sugar is dissolved. Cook the berries at a high simmer for 3 minutes. Pour the raspberry liquid over a fine mesh strainer, catching the sauce in a bowl underneath. Press the pulp through the strainer. This will take some time, as the pulp clings to the seeds, but keep at it and you will be rewarded with a delicious berry sauce. The back side of a flat spoon is a great tool to press the pulp through the mesh. Scrape off any pulp from the underside of the strainer and add to the bowl. Discard the seeds. Cover and chill the sauce until needed. Will last 3 days in the refrigerator.
Prepare the fruit
Fill a large stock pot with water and bring the water to a boil. Partially fill a large bowl with ice and water. Set aside near your stove.
Lightly score the peaches with a crisscross pattern across the pointed south pole of the fruit.
When the water is boiling, add the peaches and boil for 30 - 40 seconds. If your peaches are large and not as ripe, they will need the longer time. Quickly remove the peaches from the boiling water and put them in the ice bath to stop the cooking.
Once cooled, peel away the skin from the peach flesh starting at the crisscross center. The skin should easily peel away. Use a sharp paring knife to assist you at any stubborn parts.
Cut the peaches in half and slice into 1/2 inch wedges and place in a bowl. Add the basil and gently mix together. Cover with plastic wrap and refrigerate until you are ready to serve the sabayon.
Assemble the Sabayon
You have at least two choices for how to present the sabayon. Use a tall wine glass or flute, and layer the sabayon between layers of fruit and raspberry sauce. Or, fill each glass with fruit and raspberry sauce, then top off the fruit with sabayon. Either way looks inviting and tastes delicious.
Assemble the sabayon right before you serve it for dessert.
Best eaten the day it is made.
The most time-consuming part is peeling and slicing all the peaches. Everything else is done within a 15-minute time frame.
The peaches will get soggy and discolor if you slice them too early, and it sits around for a while.
Deborah Madison recommends you can make the sabayon earlier in the day, then fold in the whipped cream one to two hours ahead of time. Peel and slice the peaches before you sit down for dinner. Assemble the dessert right before serving.
Click the see more for links to Orchards in the Hudson Valley where you can visit and pick your own peaches.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Every celebration deserves a fun dessert, and for Cinco de Mayo I discovered Coconut Pie. This pie is from the Yucatecan region of Mexico with a nutty crust and a creamy fresh coconut filling. This is not a custard pie, more like a giant nutty coconut macaroon. Coconut pie has a nice balance of sweet, nutty and light caramel flavors with crumbly and chewy textures.
This recipe originated from Rick Bayless, Yucatecan-Style Fresh Coconut Pie, in Rick Bayless’s Mexican Kitchen. My intention was to make his coconut pie recipe as directed with fresh coconut, then adapt it. Unfortunately, my first pie did not work out as I planned, and left me with more unanswered questions than not.
The truth is, after cracking open my coconut, the shell had moldy looking spots on the inside. This unappetizing vision shattered my tropical dream and forced me to consider if the coconut was going bad. So, instead of reveling in fresh coconut perfume and fantasizing about sunny Mexican beaches, I scoured the world wide web. Google, “Do coconuts go bad?” The unanimous answer is, yes. Normally I am up for any culinary adventure, but this experience left me feeling there was too much work involved for something with a high chance of not working out.
Nowadays, coconut products are widely available in all stores. Purchased coconut water and dried shredded coconut may not be fresh, but they have their merits. The biggest merit being, I could confidently buy them seeing the expiration date in clear view. But more importantly, buying the coconut water, coconut flour, and shredded coconut made it easier to make this delicious pie.
About Double Coconut Pie
Traditionally, Pay de Coco, Estilo Yucateco has an almond and breadcrumb crust and filled with grated fresh coconut, slivered almonds and condensed milk. Rick Bayless altered the traditional coconut pie recipe by replacing the condensed milk with a reduction of fresh coconut water and heavy cream. He essentially made a condensed milk, but with extra coconut flavor.
I liked his idea of using coconut water, but because I planned to buy it, I needed to figure out how much to use. Based on the amount of coconut water that dribbled out of my expired coconut, I estimated a 1/2 cup of coconut water. You could add more, 3/4 cup, but keep in mind the time needed to reduce the cream will take longer.
Gluten Free Double Coconut Pie
As much as I wanted to make a traditional Mexican dessert, the original crust seemed dry. Additionally, I wanted to make a gluten-free pie. Alice Medrich has a delicious gluten-free pie crust recipe in Flavor Flours, using coconut flour and shredded coconut. I believed if I adapted her recipe and substituted it for the traditional one, the integrity of the Yucatecan pie would still be intact. Also, this gluten-free coconut pie crust adds extra cookie-like texture and doubles the coconut flavor. I included ground almonds in the crust with the shredded coconut to keep the warm nutty flavor of the traditional coconut pie recipe.
Hungry for more Mexican Food? Try Poblano Chili Cream Sauce with Grilled Chicken
With my recipe adjustments, I made coconut pie easier to make, yet maintain the appeal of the original recipe. By using store-bought products I cut down on the time commitment, and the risk of buying a bad coconut. If I ever live in a tropical environment, I will certainly make it with fresh coconut. Until then, my tropical daydreams will continue while enjoying coconut pie. Not only is this a great dessert to celebrate Cinco de Mayo, it will be well received any time of the year.
Taste of Mexico: Double Coconut Pie
- Pie Crust:
- 1 cup / 122 g almond slivers
- 1/2 cup / 112 g granulated sugar
- 1/2 cup / 40 g coconut flour
- 1/2 cup plus 1 Tb/ 50 g unsweetened dried shredded coconut
- 1/4 tsp baking powder
- 1/2 tsp Kosher salt
- 6 Tbs / 85 g unsalted butter - very soft
- 1 large egg white
- 1/2 cup / 125 ml coconut water
- 1 cup / 250 ml heavy cream
- 2/3 cup / 147 g granulated sugar
- 2 1/2 cup grated dried coconut - flaky coconut 1 1/4 cup / 94 g and shredded coconut 1 1/4 cup / 105 g - plus more flaky coconut for garnish
- 3 large egg yolks
- 1 tsp vanilla
Preheat the oven for 325F / 160C / Gas Mark 3. Place the almonds on a sheet pan and toast in the oven until lightly golden, about 7-10 minutes. Halfway through the toasting, stir the almonds and turn the sheet pan from front to back.
Once toasted, measure 1/2 cup / 61 grams of the almonds and set aside for the pie filling.
Put the remaining almonds and the sugar in a food processor and pulse until the almonds have a fine texture.
In a medium size bowl, mix the almond-sugar, coconut flour, shredded coconut, baking powder, salt, softened butter and egg white until well combined. Your clean hands will do the best job of getting everything all mixed through.
Press the coconut / almond mixture evenly across the bottom and up the sides of a tart pan. The sides should be thicker than the bottom of the pan.
Place the pan on a sheet pan and bake in the oven for 12 minutes, or just starting to turn golden at the edge. Remove the crust from the oven and set aside.
Raise the oven temperature to 350F / 175 C/ Gas Mark 4
While the crust is baking, simmer the coconut water, heavy cream and granulated sugar in a saucepan over medium-high heat. Reduce the liquid to 1 cup / 250 ml. It could take from 15-20 minutes from the time the cream reaches a good simmer. The cream will become thicker and lightly golden. And bubbles will be larger and less foamy. I measure it in a heat proof liquid measure just to make sure.
Add the reduced cream to a mixing bowl, then add the reserved slivered almonds, shredded and flaky coconut, egg yolks, and vanilla. Stir until well combined and spoon into the pie crust. Make sure the filling is up against the sides. Place the pie on a sheet pan then bake in the middle rack in the oven for 30 - 35 minutes until lightly golden. Check the pie half way through and make sure the crust is not browning too much. Cover the edge with foil if needed
While the pie is baking, scatter a couple of handfuls of flaky coconut on a sheet pan and toast in the oven with the pie, until it is just beginning to brown in the oven. Watch the coconut carefully so it does not get too dark and burn. About 4-5 minutes. Slide the toasted coconut on a plate to cool. Set aside.
Once finished, cool the pie on a wire rack for 10 minutes then slip off the rim of the tart pan by placing the tart on top of a secure glass, and easily slide the side rim down. This will help prevent the crust from sticking.
The pie slices easier when it is cool or cold, but tastes best warm. If you wish, completely cool the pie or chill it, then slice the pie into serving pieces and warm in the oven.
Garnish with toasted coconut flakes and creme fraiche.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.