Rhubarb and Brown Butter Tart

Rhubarb Tart(13 of 8)

After an epic winter, rhubarb is what gives us hope and the will to live. It is the first delicious sign that we have survived another test of winter. I would love it for that reason alone, but I also love the tart flavor. I am aware that there are people who are not big fans of rhubarb. If you find yourself in this camp of thought, I dare to suggest that you will love this tart from the newest volume of Bake from Scratch. The tartness of the rhubarb is perfect balanced by the rich, sweet, slightly nutty browned butter filling and it is all held together by a perfectly tender crust. I made the tart and as soon as I was done photographing it, my family swooped in and devoured it within minutes. This is such high praise. My family members are no strangers to dessert and it takes some effort to impress them. This one did just that.

In the book they make individual tartlets, but I don’t have enough tartlet pans to pull that off so I made one large rectangular tart. You can watch me make my version in my instagram videos. (more…)

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Pear Almond Tart

pear tart (2 of 5)

I think tarts are an under appreciated art form. The sweet, tender crust is the perfect frame for just about any filling. This one has poached pears laying in a bed of almond cream and surrounded by toasted almonds. The flavor combination is classically French and looks sophisticated enough to be served at any special occasion. But, it’s really quite simple to create and there’s no reason not to have it on a Tuesday or for breakfast or as an after school snack.  (more…)

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Raspberry, White Chocolate and Blueberry Tart!

The patriotic colors and summery flavors combine to make this the perfect 4th of July dessert.  Red raspberries, white chocolate pastry cream and blueberries top an almond shortbread crust. Add a dusting of confectioners’ sugar and you have an easy, yet elegant pastry. Given the holiday I made the tart in a rectangular pan to mimic the shape of the flag, but it also works well in a more traditional round pan or even as individual tartlettes. Later in the summer try this same dessert, but switch the berries for fresh peaches or plums.

Related post: Blueberry Cobbler with White Peach Ice Cream

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Onion Tarts

onion tart zb 08

On FB a fellow food blogger commented that by 5pm she’s so exhausted by her day in the kitchen that she can barely come up with a single thing for dinner. Oh, the irony. Truth be told, at my house there are typically 3 (or more) desserts on the counter, along with several loaves of homemade bread, but when it comes time to eat dinner I am scrambling around to cook something, anything. On any given night I would not call my meals inspired. I love to cook, but after a day of “working” (baking all the desserts and breads that are sitting on the counter cooling), I don’t always leave myself enough time to make something creative, tasty, and healthy. I have vowed in the past to widen my savory repertoire and as a result have made Julia‘s Beef Bourguignon, The Smitten Kitchen‘s meatloaf and short ribs, American Masala‘s lamb burgers and The Splendid Table‘s lasagna to wild raves from my family, but I mostly find myself trying to answer my kids’ hungry requests for dinner, with a blank stare. I tell them we have a “European” eating schedule, since I usually manage to get a meal on the table by 8pm, ok usually later. I know this isn’t ideal and I am saying it in front of all of you, “I will try at least one NEW savory recipe a week (this is so doable) AND I’ll get it on the table by 7pm (8pm at the latest).

Here I go, a tasty beginning to a more savory life. I admit, this isn’t exactly a meal, but we have to start somewhere and appetizers are a great way to keep my kids happy until I can get the rest of the meal figured out. A sheet of puff pastry, an onion, some herbs, cherry tomatoes, French olives, and a very soft feta all happened to be in my refrigerator and came together in a beautiful little treat. Try this combination, but really these tarts are a quick and easy way to clean out the little jars of yummy morsels in your cupboards. (more…)

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Linzer Torte – (aka Jam Biscuits in honor of the Royal Wedding!)

A layer of raspberry jam is spread between a rich, buttery, hazelnut cookie dough. The crisscrossed lattice top is the signature design of what may be the oldest recorded pastry; the Linzer Torte. It was developed in Linz, Austria around the year 1650 and has been made much the same way ever since. Why fix it, if it is perfect just as it is. However, I can rarely leave things as they are, so I made them in bite sized portions.

There is a version of this same dessert in England and they call them Jam Biscuits. Today, after watching the Royal Wedding I think it fitting that we bake something British, even if they originated elsewhere. Check out the Linzer Cookie I made for the Cooking Channel blog, same ingredients, different look!

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Pear Galette from The Salty Tart!

2/17/11 update: Michelle was just nominated for her 3rd James Beard Award!!!! So well deserved. Find more information from the Beard winning journalist Rick Nelson’s Star Tribune article.

I met Michelle Gayer’s desserts many years before I ever met her. When I was still a pastry assistant I came to work with Charlie Trotter’s Desserts, which Michelle wrote while she was the pastry chef at Trotter’s, and convinced the team to make everything out of it. Her style was entirely about the food, elegant, but not architectural and overly fussy. I did manage to bake and cook my way through her book and probably landed the Executive Pastry Chef job as a result. Fast forward a decade and I was introduced to Michelle by a mutual friend. Michelle had just moved to Minneapolis from Chicago with her family to create the desserts for a national bakery. It was one of the finest days in our fair city’s history of sweets. We became fast friends, not in the kitchen, but on the playground with our kids. The very first day I met her we talked about her dream of opening her own bakery, which seemed as inevitable as snow in Minnesota.

Just about 3 years ago she finally got the chance and opened the Salty Tart. It is an award winning treasure in the Global Market. Filled with artisan breads (she uses a sour starter she got when she worked with Nancy Silverton), French pastries, to die for cookies and cupcakes. We did an event together last summer for a Farm to Table dinner at the Walker Art Museum and I got to work in her kitchen. Not only were her desserts lick-the-plate-clean-delicious and gorgeous, but her team at the bakery loved every second of being there with her. She opened her dream bakery and it is as wonderful and fun as she is.

Michelle has generously shared her recipe (below) for this stunning Pear Galette, which is rustic and easy to make. She, of course, makes her own puff pastry at the Salty Tart, but you can create this dessert very quickly by using a store bought pastry.

Congratulations to the winners of last weeks American Masala Giveaway, details at the end of the post:

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