Anthropologie Catalog Dessert Recipes: (Poached Pear Tart, Creme Brûlée, Apple Crisp)

Fall Fruit Tart | ZoeBakes photo by Zoë François

It is with delight that I share with you the desserts I created for the current Anthropologie Catalog, which you can find in the stores and on their website. They invited me to Philadelphia to bake and style the desserts and I had an absolute blast. It is a funny world I occupy, most of it spent alone in my kitchen, virtually interacting with all the wonderfully talented folks I’ve met online. So, when presented with the opportunity to work with the creative force that puts out the Anthropologie catalog, it took me less than an instant to reply with an enthusiastic, YES! And, as if that weren’t enough of an honor, they put my tart on the cover (below). Mind Blown. You can read the lovely piece they wrote about me and you’ll find the recipes for The Poached Pear Tart, Creme Brûlée and Apple Cranberry Crisp below. 

The videos for all of the desserts can be found on my @ZoeBakes Instagram account.

Anthropologie Catalog Tart Photo | ZoeBakes photo by Amy Batog (more…)

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Apple Butter Rose Tart

Apple Butter Rose Tart | ZoeBakes photo by Zoë François  

This apple butter rose tart was inspired by Rory MacDonald’s new cookbook, bake. His book is full sweets, from flaky morning pastries to intricate plated desserts. It’s a book about a pastry chef taking you through the process of a restaurant kitchen, but he made the recipes accessible for the home cook. It is a beautiful book and his apple tart recipe intrigued me the second I turned to the page. His apple design is a super sleek spiral, where as mine went a bit more girly and romantic. I used a vegetable turner, as he suggested, to slice the apples as thin as possible and rolled them tight into rosettes. The ruffles that formed as the apples passed through the turner reminded me of fabric and I loved the effect so much that I just gathered the apple as it fell and piled it into the center of the tart. This tart has so few ingredients and yet the finished dessert is quite striking and intricate looking, perfect for a special occasion. You can watch me put together the apple butter rose tart in my instagram video and recipe is below. 

Apple Butter Rose Tart | ZoeBakes photo by Zoë François   (more…)

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Apple Tarte Tatin

Apple Tarte Tatin | ZoeBakes photos by Zoë François

The Apple Tarte Tatin is a quintessentially French dessert. There are really two styles of french pastry, the super fussy, Marie Antoinette style creations that are almost too beautiful to eat and look nearly impossible to create and then the country-side, rustic sweets that are more delicious than beautiful. I say this falls into the second category, but I think it is stunningly beautiful with it’s rich caramel apples and flaky pastry peaking out from under them. Rustic yes, but no less sophisticated than a Croquembouche or Paris-Brest, in my mind. 

I was inspired to make this Apple Tarte Tatin when the latest issue of Bake From Scratch Magazine arrived and Susan Spungen‘s Tarte was on the cover. Before I even opened the magazine I was preparing it in my head. The weather here in MN is news worthy and we are expecting the temperature to fall below -60, so I have to make the Apple Tarte Tatin with the ingredients I have on hand, since I will NOT be leaving the house to shop. I don’t have puff pastry made and although Susan’s extra flaky dough is faster than the traditional dough, it still requires more time than I have today, so I got creative and made a very non-traditional baklava-like crust. I simply layered phyllo dough with honey, butter, vanilla and walnuts until I had a crust worthy of the caramelized apples. It is just as flaky and adds a bit of depth and character. Both ways are terrific and Susan’s article in the magazine is all about the classic and the reinvented (she made gorgeous pineapple and savory tomato versions as well) , so I think she’ll approve! 

You can watch me make the tarte in my instagram videos (along with homemade vanilla extract) and the recipe is below:  (more…)

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Awesome Apple Almond Crisp

Awesome Apple Almond Crisp | ZoeBakes photos by Zoë François

This Awesome Apple Almond Crisp is the easy, last minute, under appreciated cousin to the Apple Pie. It is every bit as delicious and I think beautiful in a rustic way, albeit not as refined looking. It can be in the oven in less than 30 minutes and emerges bubbling, crisp (hence the name) and the perfect landing place for a scoop of ice cream. My topping typically has rolled oats, but this time I wanted the toasted almonds to be the clear star, so I used oat flour instead of the old fashioned oats and all-purpose flour, making this crisp entirely gluten-free (and vegan). I used a mix of apples, as I always do, to give the fruit layer more depth of texture and flavor. I also sliced them thin, because I was using a shallow pan and I wanted the apples to create a dense layer that stood up to the topping. For me the ratio should be just barely more fruit than crisp topping, so you’ll see I go thick.

You can watch me make this Awesome Apple Almond crisp apple crisp

Awesome Apple Almond Crisp | ZoeBakes photos by Zoë François (more…)

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The Perfect Apple Pie

The Perfect Apple Pie | ZoeBakes photo by Zoë François

The apple pie is practically a national treasure and for good reason, it is just about the perfect dessert. This time of year there are dozens of apples to choose from and I suggest you pick a variety for this pie. Having a mix of apples makes for a great pie, but be sure you pick apples that don’t turn to mush if you want a high, dramatic pie. The Perfect Apple Pie is from Cenk Sönmezsoy’s The Artful Baker, and trust me, I don’t hand out that description without great consideration. It is made in an unusual process, which you can watch in my instagram video. Sönmezsoy uses the ENTIRE apple (including skins & cores), so nothing is wasted and the taste and texture is brilliant. The pie is jammed packed with super thin slices of apples, so that it is dense. If you take the time to stack them, you’ll see the clean lines of apple when you cut into it. This pie takes a little longer to make, but the results are worth every second.

I topped the pie with a scoop of homemade rum raisin ice cream, because it is a family favorite. (more…)

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Pear Raspberry Upside-Down Cake

Pear Raspberry Upside-Down Cake | ZoeBakes photo by Zoë François

This weekend represents the transition between summer vacation and the start of the school year. It’s not the official change of seasons, but it might as well be. It is also when we switch from summer fruits to the fall harvest. Apples and pears are making their way onto the pages of instagram, but the summer fruits are still around too. This Pear Raspberry Upside-Down Cake is the gate between the seasons. It’s the best of summer and the celebration of what is to come this fall. You can certainly make this without the raspberries, but they really brighten up the flavor and add a pop of color, which will be so longed for in a couple of months.

I started by caramelizing the pears, as I would for a tart tatin. Slow and steady is the trick to getting the right flavor and texture. If you cook the pears too fast they turn to mush without absorbing the caramel. I added a few raspberries for color and acidity. The brown sugar cake base is one I use from Dorie Greenspan, but I folded raspberries into batter. The combination of the caramel pears, the bright raspberries and the rich cake is pretty close to perfection. You can watch me make this start to finish in my instagram video.

I need to give Stephani Bloomquist a shoutout and tell you all about the page she set up, so that all of the equipment I use in my posts is gathered in one spot. You asked for it and she made it happen. It takes a village to bake, blog, video and do all that goes with it. I am super grateful to have her on my team! And, here is the page she set up. ZoeBakes Favorite Equipment Page! We’ll be adding and organizing, but here’s the start:

Pear Raspberry Upside-Down Cake | ZoeBakes photo by Zoë François (more…)

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