A Tart by Any Other Name…

Using the same recipe from earlier posts, I continue with the galette/tart theme by using fresh blueberries from the market.

  

A healthy dollop of cream cheese blended with honey turns these very easy-to-make tarts into decadent mini blueberry cheesecake galettes!

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Apple Galette Pt. 2

As you can see, I took my Apple Galette from an earlier post to the next level. I’ve been experimenting all week; you can find the full recipe here!

I originally called this tart “The Delicious Granny-Mac”  because, as you may have guessed, I combined Granny Smith, Macintosh & Red Delicious Apples, which produced the best tasting galettes.

Apple Galette

There is something truly special about the simple combination of apples, butter and sugar; comfort food at its’ best. These days, I often skip dessert, opting for fresh fruit after my usually gluttonous meals. But when that Autumn perfume of fresh baked pie began to waft through my house, and I took a nibble of apple and crust, I could not keep myself from finishing an entire 8-inch galette all by myself. This pie is that good!

Makes 2 8-inch galettes

Dough:
1 cup flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 stick butter, softened and cut into pieces
3 tablespoons ice water
1/4 teaspoon orange zest

For Brushing Before Baking:
2 tablespoons butter, melted (for brushing)
1 tablespoon sugar

For the Filling:
2 apples (your choice), peeled, cored and sliced
(reserve peels & cores)
1 1/2 tablespoons sugar
1 teaspoon cinnamon
1/2 teaspoon vanilla extract

For the Apple Glaze:
Apple cores and peels
1/2 cup sugar
water

Recipe:
Blend flour, sugar, salt, zest and 2 tablespoons of the butter in a food processor until dough resembles coarse cornmeal. Add remaining butter; mix until biggest pieces look like large peas. This will take about 10 seconds. Add the cold water in dribbles until the dough begins to hold together.

Divide the dough in two and wrap in plastic. Press the dough down to flatten them and refrigerate for at least 45 minutes.

While the dough is firming up in the fridge you can make the apple glaze. Place the cores, peels and sugar in a saucepan and cover with water. Bring to a boil then simmer for 30 minutes. Strain the syrup.

Toss the apples with the sugar, cinnamon and vanilla.

 
 

Prheat oven to 400 degrees. Remove dough from fridge and sit between two pieces of floured plastic wrap. Start rolling your dough by pressing down lightly with a rolling-pin and moving it from the center out. Roll it a few times in one direction, lift it up and rotate it a quarter-turn, roll again, flip it over and do the same on the other side. Continue in this way, rolling, lifting, rotating and flipping the dough until it begins to form a thin roughly shaped 10-inch disk. Repeat with other dough.

Grease a baking sheet. Remove plastic and transfer both disks of dough to the baking sheet. Arrange the apple filling in the center of each dough about an inch from the edge. Fold the edges of the dough over the apples to enclose.

Brush the galettes with the melted butter and sprinkle with the sugar.

Bake 45 minutes, rotating every 15 minutes.

Remove the galettes from the oven and transfer to a wire rack to cool for  about 15 minutes. Brush galettes with the apple glaze and serve!

Nutella Sfinci

Though typically eaten to mark the arrival of spring, these tasty Italian doughnuts are delicious year-round.

Sfinci Recipe:

1/2 cup whole milk
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
4 large eggs
3 cups Ricotta
2 teaspoons vanilla extract
1 cup granulated sugar
1 cup Nutella
Vegetable oil for frying

Combine all dry ingredients except sugar.
Whisk all wet ingredients with the sugar.
Combine wet and dry ingredients to form a batter.

To cook the Sfinci:

  1. Pour enough vegetable oil into a heavy deep pan for frying and heat to 360 degrees or set over medium heat.
  2. When oil is hot enough, using two table spoons pick up a rounded spoonful of batter with one spoon and use the second spoon to push it off into the oil. Do not be concerned about the shapes. Continue quickly adding the Sfinci to the pot until you have a bunch of them swimming in the oil. Cook for about 5 to 8 minutes, until the Sfinci turn a deep brown color, stirring them to keep them moving and to brown them evenly.
  3. Remove them with a slotted spoon and set them on a lined baking sheet to drain, then roll them in the cinnamon-sugar mixture and set them on a plate. Cook the remaining batter, making sure to return the oil to 360 degrees between batches.
  4. Serve as soon as possible with some warm Nutella on the side.

Cinnamon sugar – 2 parts sugar to 1 part cinnamon

Peanut Butter & Chocolate Chips Cookies

     

These super soft sugar cookies contain no flour or butter.

Recipe:

1 cup peanut butter
1/4 cup chocolate chips
1 1/2 cups sugar
1 egg
1 teaspoon vanilla extract

Mix all ingredients together, shape into walnut-sized balls, place on greased cookie sheet and bake for 15 minutes at 350 degrees.