Baking Dessert Recipes Tart

Blood Orange and Kumquat Hazelnut Tarts

Blood Orange Kumquat Hazelnut Tarts

 

“It is spring again. The earth is like a child that knows poems by heart.”
~ Rainer Maria Rilke


 

Happy March! As I am easing into the spring season, I find myself enjoying the citrus bounty more than ever as my fruit basket is always filled with sweet oranges. It was like these bright coloured and refreshing fruits are reminding me that summer is soon approaching. Like my previous baking and preserving recipes, I love working with seasonal fruits at the peak of their season, when they have the best flavours. Ever since I started working at a French bakery, I think I’ve became a tart fan, maybe loving them even more than cakes (I still love you, cakes.). I think it is the contrast of textures that I enjoy most, the cookie-like shell, creamy or nutty filling, or with some kind of fresh fruits.

Blood Orange Kumquat Hazelnut Tarts

I am starting March with this Blood Orange and Kumquat Hazelnut Tarts. I wanted to play with blood oranges mainly because of the striking red colour of its flesh, its flavour is like a cross between an orange and clemetine. I also wanted to pair it with another kind of citrus, kumquat was the perfect choice with its sweet and bright flavour. The citrus flavour cuts through the heavy nuttiness of the hazelnuts yet not overpowering it, I almost prefer the kumquat over the blood orange. I might even use all kumquats next time. If you can’t find blood oranges, just substitute with navel oranges.

Blood Orange and Kumquat Hazelnut Tarts

Ingredients

    Sugar Crust
  • 90g Sugar
  • 180g Butter - cold
  • 1 Egg yolk
  • 270g Cake and pastry flour, sieved
  • 1 tsp Vanilla extract
  • Hazelnut Filling (Frangipane)
  • 75g Hazelnut flour/meal, lightly toasted
  • 7g All purpose flour
  • 75g Unsalted butter, room temperature
  • 75g Icing Sugar
  • 45g Eggs
  • Pinch of salt
  • Assembly
  • 2 Blood oranges or navel oranges, peel removed and thinly sliced
  • 3-4 Kumquats, thinly sliced
  • Apricot jam for glaze

Method

    Sugar Crust
  1. Place cold butter in a mixing bowl with the sugar, with a paddle attachment on low speed, mix until the butter becomes smooth.
  2. Scrape down the sides of the bowl, add the egg yolk and vanilla extract. Mix until incorporated.
  3. Add in sieved flour, mix on low speed just enough so the dough is no longer dry, make sure all ingredients has been evenly distributed.
  4. Shape dough into a disk and wrap in plastic. Refrigerate overnight for a more even baking colour.
  5. Before rolling, let dough sit out for about 10-15 minutes to soften. On a lightly floured surface, roll out dough to about 3-4mm thick, turning the dough after each roll to prevent sticking, flour as needed.
  6. Measure the size of your tart pan/ring, cut out the shapes you need.
  7. If the dough is too warm, place it back in the fridge to chill, otherwise you can start lining the pan/ring. When lining, be sure to get into the edges on the bottom, flush the dough right up to the top of the pan, trim off excess.
  8. Chill lined pan/ring. Pierce the bottoms of the tart with a fork before baking, or blind bake them (yields nicer looking shells - optional). Bake at 325 F for 15-20 minutes or until golden brown.
  9. Blind baking: Line chilled tart pan/rings with parchment, fill with beans or rice, up to the top. Bake until edges start to brown, take out and remove paper, beans and take out from the pans/rings, return to oven to bake to golden brown.
  10. Remove shells from pans/ring, let cool until ready to use.
  11. Hazelnut Filling
  12. In a bowl, mix butter and icing sugar with a spatula until incorporated. Add in egg and emulsify.
  13. Mix in hazelnut flour, flour, salt and mix until it becomes a paste. Chill until ready to use.
  14. Assembly
  15. Preheat oven to 325F/160C.
  16. Pipe or fill baked tart shells with hazelnut filling until the filling is just shy of reaching the top of the shell.
  17. Arrange sliced blood orange and kumquats on top of the filling.
  18. Bake tarts for 10-15 minutes until the filling puffs up and turns a little golden.
  19. Let cool, brush warmed and strained apricot jam to glaze the tops to give them a glossy finish.
http://yummyworkshop.com/2015/03/12/blood-orange-and-kumquat-hazelnut-tarts/

For tips on how to blind bake tarts, check out my post on Pear and Walnut Tarts or Fresh Berry Tarts!

Blood Orange Kumquat Hazelnut Tarts

Nice and elegant, yet not difficult to make, this makes a great entertaining dessert. If you don’t have individual tart rings or moulds, you can make a large one, it will even have a larger surface to play with the arrangement of the fruit. Another idea to consider is using ground pistachio nuts in place of the hazelnuts, the colour and flavour with contrast nicely with the oranges.

Enjoy!

Blood Orange Kumquat Hazelnut Tarts

m4s0n501
Baking Cookies Recipes

Lemon Lavender Butter Cookies

Lemon Lavender Cookies

Happy February! After the holiday madness at work and at home, I travelled for two weeks in January to London and Paris for sightseeing, to visit a friend, and to take a pastry course. Upon returning home, I jumped right back to work. I needed a break, I would spend my days off doing nothing at home, just relaxing. I forgot how nice it not to have plans besides work. I enjoy hermitting at home, pondering what I want to accomplish this year, I am such an introvert like that. Lemon Lavender Cookies

My first post of the year will be dedicated to the loveliest day, St. Valentine’s Day. I am sure many of you would already have plans by now, but who doesn’t love cookies? These cookies are very easy to make. My friend recently visited Maui and brought back some beautiful culinary lavender and lavender sugar from a farm . Lavender and lemon is classic flavour combination, perfect for Valentine’s Day. If you are not fond of the lavender flavour, you can simply omit it and make lemon cookies. Since I don’t like the taste and texture of royal icing for decoration, I’ve decided to play the colours and shapes of the dough. Please do experiment with different colours and shapes, have fun and give it LOVE!

Processed with VSCOcam with lv01 preset

Lemon Lavender Butter Cookies

Ingredients

  • 1 cup / 1/2 lb Unsalted Butter, softened
  • 1 cup / 4-1/2 oz Icing Sugar, sifted after measuring
  • 1 tsp. Vanilla Extract
  • 2-1/2 cup/10.5 oz All-purpose Flour
  • 1/2 tsp Salt
  • 1/2 tsp Dried Lavender (culinary grade), crushed and very finely chopped
  • 2 tsp Lemon Zest (about half of a lemon)
  • Lavender Sugar for the tops (optional)
  • Violet or food colouring of your choice (optional)

Method

  1. Cream the butter and sugar together with a mixer or a wooden spoon until well blended. Add the vanilla extract, lavender, and lemon zest. Sift the flour with the salt; gradually add the flour to the butter mixer until you have a firm but silky dough that does not stick to you hands. If necessary, add more flour at a time until you've reached the right consistency. Take about 1/4 of the dough and colour to your liking. Shape the doughs into a disk, wrap and chill it for at least one hour before rolling and shaping.
  2. To cut out small round shapes, you can use the tip of a plain piping tip. If you have any fondant plungers, you can use them to cut out small shapes.
  3. Position the racks upper and lower thirds of the oven and preheat to 325 F. Divide the white dough and roll each half between two sheets of wax or parchment paper to about 1/4 inch thick. Lightly dust the dough with flour and cut with cookie cutters. Place the cookies two inches apart on a parchment-lined cookie sheet. Roll the coloured dough and cut out shapes to decorate or combine with the white cookies. Re-roll the scraps and cut more shapes, if the dough is too soft, chill in the fridge for 10 minutes before rolling again. Repeat rolling and shaping with the second half of the dough. Sprinkle the lavender sugar on the tops of the cookies before baking.
  4. Bake the cookies until they turn just light brown around the edges, about 15-20 minutes. Remove the sheet and cool on a wire rack.
  5. *Note: Since there is colour in the cookies, avoid browning them too dark to keep the vibrancy of the colour.

Notes

When buying lavender, be sure to get the culinary grade lavender (not cosmetic) that has not been treated with chemicals. Avoid adding too much lavender otherwise it will taste too much like lavender scented soap.

Recipe adapted from Fine Cooking Cookies: 200 favorite recipes for cookies, brownies, bars & more, 2011 by The Taunton Press.

http://yummyworkshop.com/2015/02/12/lemon-lavender-butter-cookies/

Lemon Lavender Cookies

Have a Lovely Valentine’s Day !

Baking Recipes

Miso Sesame Shortbread Cookies

Miso Shortbread So…I’ve decided to post another cookie recipe. This time it is going to be a short one, I just thought it would interesting to post this one just for fun. The recipe is a good balance between sweet, savoury, and even a bit of umami. I was coming up with some ideas for holiday cookies when this idea suddenly hit me: miso shortbread. For an Asian flair, I’ve even added some toasted sesame seeds to add more flavour, and the result was great. Sprinkling the tops with sugar also added an extra crunch. This is a very easy recipe to prepare, and…different, so don’t expect the taste of a typical shortbread cookie. Enjoy!

Miso Sesame Shortbread Cookies

Yield: Makes about 15 4cm square cookies.

Ingredients

  • Miso Shortbread
  • 180g Unsalted Butter, room temperature
  • 120g Icing Sugar
  • 2 tbsp White Miso Paste
  • 1 tsp Vanilla Extract
  • 280g Cake and Pastry Flour
  • 60g Almond Flour
  • Topping
  • Granulated Sugar
  • Toasted Black Sesame Seeds

Method

  1. In a medium bowl, beat butter, icing sugar, miso paste, and vanilla extract until well incorporated.
  2. Add in flour and almond flour. Mix with a wooden spoon or spatula until a dough forms, do not overmix.
  3. Wrap in plastic and chill for at least 60 minutes.
  4. Before rolling out cookies, preheat oven tot 350F / 180 C.
  5. On a lightly floured surface, roll dough to about 8 - 10mm thick. Cut out shapes you like with a cookie cutter.
  6. Arrange cookies on a parchment lined cookie sheet, sprinkle generously with sugar and sesame seeds.
  7. Bake for 20 - 30 minutes.
http://yummyworkshop.com/2014/12/21/miso-sesame-shortbread-cookies/

Miso Shortbread

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