Mini Lemon Tarts

Pie.

Who doesn't love pie? Whether it's a pie made from beautifully ripe apples or juicy berries, or a pie featuring a luxurious custard or silky mousse filling, what's not to love about succulent sweetness encased in a flaky, buttery pastry?

Last Saturday, I got some beautiful lemons at the farmers market, so I could make some more mayo. A small batch of mayo doesn't require very much lemon juice though, so I still need some more lemon-centric dishes. Lemon curd is probably on its way, but first, a refreshing lemony tart.

I should have blind-baked this pastry a bit longer so that it'd be more golden-brown, but it was delicious nonetheless.

A lot of people claim that they can't make pies at home because pie crust is too hard. Sure, pastry can be delicate. It takes some practice so that you can develop a feel for it, but there is nothing quite like being able to turn out a beautiful, flaky pastry.  For some fantastic tips on making a better pie crust, go to King Arthur Flour.

Mini Lemon Tarts

Makes two 4-inch tarts

Ingredients:

For the pastry*:

• 3/4 cup flour
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 4 tablespoons butter
• ice water

For the filling:

• 1/4 of a lemon, rind and all, seeds removed
• 3/8 cup sugar
• 2 tablespoons butter
• 1 egg
• 1/4 cup blueberries
• lemon juice
• sugar

Directions:

1. Make the pastry: Sift the flour, salt and sugar together, and cut the butter into small cubes and rub it into the flour with your fingertips until the mixture resembles coarse bread crumbs. Alternately, you can use a food processor or a pastry knife.

2. Dribble the ice water in until the dough clumps together into a ball. I think I used about 1 1/2 tablespoons. It's better to add a bit of a time - it's easier to add more water to a too-dry dough than it is to remove moisture form a too-wet dough.

3. Once you can press the dough into a ball and it holds itself together without being sticky, sandwich the ball of dough between two sheets of waxed paper, placing it in a ziplock bag and put in the freezer for 10 minutes.

4. Preheat the oven to 350 F.

5. Roll out the dough to about 1/4 inch thickness and using a  bowl that is about 2 inches larger in diameter than your tart pans, cut out 2 circles and lay them in the tart pans. Place a layer of aluminum foil into each tart shell and line it with pie weights or dried beans to help keep the pastry from buckling and bubbling up. Place the tart pans on a cookie sheet and bake for 8 - 10 minutes, then take out and let cool on the cookie sheet.

6. Make the filling by blending together the lemon, rind and all, egg, sugar and butter in a blender until thoroughly processed. This could take up to 3 minutes. Strain if needed to get any stubborn pieces that refuse to give up the ghost.

7. Pour the filling into the tart shells.  Bake for 18 - 20 minutes or until the filling has set.

8. Cool the pans on racks.

9. To serve: Mix the blueberries with a teaspoon of lemon juice and roll in sugar. Top the tarts with the sugared blueberries and enjoy.


Notes:

• This pastry recipe made enough for three 4-inch tarts, but the filling only made two tarts. I made a mini quiche for my lunch with the third tart. :)
• I need a Vita-Mix blender or something, because it took forever for the lemon rind to get blended, even then, I had to strain the mix to get out some fairly large chunks.

Pastry scraps. What to do with that leftover pie pastry that you can't stretch into another tart shell?

Well, don't throw them out! Roll those pieces out thin and dust liberally with cinnamon and sugar, set them on a cookie sheet and bake for 8 minutes or so or until the bottoms are golden-brown. Careful, these burn quickly. Eat while hot, straight off the cookie sheet.

My dad, who was a child during the Great Depression, said his mom called these sugar pies. I bet that they were a welcome treat for kids during lean times.

Fresh sugar pies

A closer look at the cinnamon sugar. Tweet

Rustic Swiss Chard Tart

Tuesdays in summer is the Downtown Farmers' Market. The best thing about working downtown, aside from the whole getting-a-paycheck thing is that I am steps away from a terrific farmers' market. No longer can I use laziness as a excuse not to visit the market and revel in truly fresh and local produce.

I stop in Tuesday mornings on my walk to work from the parking garage and pick up whatever strikes my fancy, as they say. The first week, among other items, I got a loaf of cracked pepper-cheddar bread that was so insanely delicious that it was gone by 10:00 that evening; the next week, I scored some granulated maple sugar that will be a key player in an upcoming maple-walnut apple strudel ; last week the highlights of my produce bag were garlic scapes and a lovely bunch of Swiss chard. Those scapes made a scrumptious pesto which I devoured on rosemary & olive oil Triscuits with slices of provolone while watching Midsomer Murders on Netflix at 2 in the morning, and the Swiss chard  - along with a few scapes - realized its happy vegetable potential by ending up as the star of this Rustic Swiss Chard tart.

When I got to the market today, I found the same vendor and told her how delicious her chard and scapes were. She had some absolutely gorgeous purple basil and some 8-ball zucchini that just begs to be stuffed with something - I'm thinking artichoke hearts, some of that purple basil, sun-dried tomatoes and fresh parmigiano reggiano. Look for those in the coming days here. :)

The next time you visit the farmers' market, be sure to check out Daily Harvest Farm.



Now for the tart.

Look at it. There could be anything in there.

But cut it open and taste a delicious mixture of chard, cheese and herbs.

You just can't beat that.

Rustic Swiss Chard Tart

Ingredients:

• 1 lb. Swiss chard, washed and dried well
• olive oil
• 5 garlic scapes, roughly chopped
• 1 garlic clove, smashed
• 1 shallot, minced
• 1 (15 oz) container of ricotta
• 1 egg, beaten
• 1/2 cup freshly grated parmigiano reggiano - or the stuff in the green can if that's what you like
• 1 t salt
• 1/4 t black pepper
• 1 T fresh thyme
• 1T fresh oregano
• 1/8 t grated nutmeg
• 1 package of frozen puff pastry - 2 sheets

Directions:

1. Thaw the puff pastry.
2. Preheat oven to 375 degrees Fahrenheit.
3. Remove the leaves from the stems and slice the leaves into thin ribbons. Set aside.
4. Slice the stems thinly and saute in olive oil of medium high. Add the scapes and let them cook until the stems and scapes are tender.
5. Toss in the smashed clove of garlic and the minced shallot and raise the heat to medium-high and cook for 2 minutes. 
6. Add the chard leaves and let cook down until any moisture that has been released has evaporated, about 5 minutes.
7. Remove from heat and let cool.
8. Roll out one sheet of the thawed pastry between sheets of waxed paper until the pastry is at least a 12 inch square and set it in a 9 inch tart pan. Trim off excess pastry until there is a 1 inch overhang of pastry.*See Notes
9. To the cooled vegetables, mix in the ricotta, beaten egg, parm, herbs, salt, pepper and nutmeg. Mix thoroughly.
10. Put this vegetable-cheese mixture in the tart pan and roll out the second sheet of pastry to a 12 inch square and trim it to an 11 inch circle. 
11. Place it on top of the filling and pinch the edges together and then fold the joined overhanging pastry edges inward and crimp the seam. I like to tuck it inward, even.
12. Slash a few vent holes in the top of the pastry and bake for 40-45 minutes or until starting to turn golden brown.
13. Let cool for at least 10 minutes before cutting into it.

Notes:

• Ever wondered about what to do with scraps of leftover puff pastry?
  
  Check it out: Cinni-minis

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Coming soon...

Dark Chocolate Espresso Brownie Bites

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Momofuku Crack Pie in Miniature, My Version

I don't have an especially pronounced sweet-tooth; I am much more inclined to reach for something salty and crunchy or savory than run for a piece of cake or a handful of cookies, but I'm always interested in what tastes good. After hearing all the web-hubbub about the Crack Pie from Momofuku Milk Bar, I figured I had to check it out.

The recipe cited by the L.A. Times uses an oatmeal-cookie base for the shell, but to suit my taste, I knew I had to use a less-sweet crust, so I made a tartlet shell out of bittersweet chocolate and walnuts. I also am only baking for 1, so I halved, then quartered, then eighthed the recipe and adjusted it a bit and ended up with 2 miniature tarts.

The end result was total indulgent deliciousness, especially after it had been refrigerated overnight (and devoured for breakfast on this Post-Rapture Sunday), though my idea of food whose addictive qualities borders on crack is still going to be something on the order of a bowl of fresh guacamole with homemade tortilla chips or a big mess of cooked potatoes.

The filling is a lot like a pecan pie filling, minus the pecans, or like some chess pies I've had. Very silky when eaten warm; dense and smooth when cold. I am pretty sure that my kids will love these when I make them again, though I may have to sweeten the crust a bit for them since they are not as enamored of dark chocolate as I am.

Crack Pies in Miniature

makes 2 mini tarts

Ingredients:

For the tart shell

• 1/4 cup flour
• 3 T walnuts
• 2 T confectioner's sugar
• 1 T unsweetened cocoa
• 1 T espresso powder
• 2 T unsalted butter, cut into 1/2 in. cubes
• 1 yolk

For the filling

• 3 T brown sugar
• pinch of salt
• 2 t powdered milk
• 4 T unsalted butter, melted
• 1-1/2 T heavy cream
• splash of vanilla extract
• splash of bourbon
• 2 yolks

Directions:

Make the tart shell

1. Preheat the oven to 350 degrees Fahrenheit.
2. In the food processor, pulse the walnuts, flour, confectioner's sugar, cocoa powder and espresso powder until the nuts are finely ground.
3. Add the butter and pulse until the mixture has the consistency of coarse crumbs.
4. Add the yolk and pulse until the mixture is crumbly.
5. Divide the dough into 2 pieces.
6. Spray 2 miniature tart pans with cooking spray and pat the dough into the pans. This is a very sticky dough, so I dipped my fingers in a bit of flour first.
7. Press some non-stick foil into the pans over the top of the crust and bake for 20 minutes.
8. Take out the pans and let cool.
9. Lower heat to 325 degrees Fahrenheit.

Make the filling:

1. Whisk together the brown sugar, milk powder and salt, making sure that there are no clumps.
2. Add the melted butter and cream and stir until all the dry ingredients have dissolved.
3. Whisk in the egg yolks and stir to combine, but don't over-beat the mixture.
4. Pour into crusts and place the pans into a roasting pan and pour in boiling water until it's about halfway up the outside of the tart pans.* (See Notes)
5. Bake for 12 minutes, then lower heat to 300 degrees Fahrenheit and bake another 8 minutes or until the center has just set. It should still be jiggly.
6. Take out and let cool. Chill in the fridge, even better.
7. When you're ready to serve it, sift confectioners sugar over the top.

Notes:

• My tart pans are the kind with removable disc-bottoms, so since they're n a water bath, it is important to wrap the outsides with foil so that none of the water seeps in. If you have 1-piece tart pans then there is no need to wrap them. I made the mistake once of baking a cheesecake in a springform pan without wrapping the pan before putting it into the water bath.
  
  Yikes.

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Pumpkin Pie

I never had pumpkin pie when I was growing up because my dad is not a big fan of squash. I'd heard people over the years talk longingly about pumpkin pie at Thanksgiving time, but never really cared that I might be missing out on something fabulous because we always had pecan pies and apple pies for the holidays.

Then I met my future in-laws and pumpkin pie and my whole world changed.

Not only did they introduce me to the wonders of pumpkin pie, but they opened the doors to the other squashes, butternut, acorn, pattypan, all wonderfully delicious and endlessly inspiring.

But still, I always come back to the pie. :)

Pumpkin Pie

Ingredients:

For the Pastry:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon granulated white sugar
• 1/2 cup unsalted butter, chilled, and cut into 1 inch pieces
• 1/8 to 1/4 cup ice water
  

For the Pumpkin Filling:

• 3 large eggs
• 2 cups fresh pumpkin puree*
• 1/2 cup heavy whipping cream
• 1/2 cup light brown sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 6 cloves, ground
• 6 allspice berries, ground
• 1/2 teaspoon salt
  

Directions:

1. Place the flour, salt, and sugar in a food processor and process until combined. Add the butter and process about 15 seconds, or until the mixture resembles coarse breadcrumbs.


2. Pour 1/8 cup ice water water in a slow, steady stream, through the feed tube until the dough just holds together. Add more water as necessary. Do not process more than 30 seconds.


3. Turn the dough onto your floured work surface and shape it into a ball. Flatten the ball into a disk, cover with plastic wrap, and refrigerate for at least an hour before using.


4. After the dough has chilled sufficiently, place on a lightly floured surface, and roll into circle about 1/4 inch thick.
   


5. Roll the dough over your rolling pine and gently transfer to a deep dish pie pan. Brush off any excess flour and tuck the overhanging pastry under itself. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling.


6. In a large bowl whisk the eggs. Add the remaining ingredients and stir to combine.
   


7. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills.
   


8. Bake the pie for 15 minutes at 425 degrees, then lower the temperature to 350 and bake for 40 minutes, or until the filling is set and the crust has browned, though the center will still look wet and jiggly.
   


9. Turn off the oven, leave it open a crack while it cools and take it out, to minimize cracking.


10. Place the baked pie on a wire rack to cool. Serve at room temperature with whipped cream or ice cream. Store any leftovers in the refrigerator.
    

Notes:

• I like using fresh pumpkin instead of canned puree:
  • Buy a small sugar pumpkin, also sometimes called pie pumpkin.
    
  
  
  • Cut it in half and scrape out the seeds and stringy fibers.
    
  
  
  • Place cut side up in a roasting pan. Pour in water until it's about 1 1/2 inches high. Then roast in a 400-degree preheated oven for about 45 minutes to an hour.
    
  
  
  • Take out and let cool, then scoop out the flesh.
    
  
  
  • I often like to puree the pumpkin in a food processor and then add the spices sugar and cream, and process it together. Then I scoop it into a large bowl with the beaten eggs, stir well and then pour int the crust.
  
  

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Pumpkin Cheesecake

Well, yet again, despite my best intentions, the vegan experiment did not last. I may settle for being mostly-vegetarian.

*big sigh*

Anyway, in honor of my birthday yesterday (huzzah) I decided to go whole-hog and bake myself a cheesecake. If you can't have a full-fat, sugar-laden cheesecake on your birthday, then life might not be worth living. I asked my kids what flavor cheesecake they wanted me to make, and the vote was unanimous: Pumpkin.

I've been making this highly-spiced pumpkin cheesecake for years now, and it always comes out thick, rich and creamy. I like my pumpkin pies and pumpkin cheesecakes to have a strong hint of spices, so I love the addition of cloves and allspice to the spice mixture. Of course, if you like your pumpkin pie spice blend, then go for it and use that instead.

Spiced Pumpkin Cheesecake

Ingredients:

Crust

• 4 cups gingersnaps
  
• 3/4 cup pecans
• 1/4 cup packed light brown sugar
• 1/2 cup (1 stick) unsalted butter, melted
  

Filling

• 1 1/2 cups pumpkin puree - canned or fresh*
• 3 large eggs
• 1/2 cup packed light brown sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla
• 1 tablespoon bourbon
  
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 2 teaspoons cinnamon
• 1 teaspoon ginger powder
• 1/2 teaspoon freshly grated nutmeg
• 8 whole cloves, ground to a powder ( 1/4 teaspoon ground cloves)
  
• 6 allspice berries, ground to a powder (1/4 teaspoon allspice power)
• 3 (8-ounce) packages cream cheese, at room temperature
  

Directions:

1. Line a 9 inch springform pan with buttered parchment paper. Put an oven rack in the middle position in the oven and preheat to 350°F.


2. Place gingersnaps and pecans in a food processor and pulse until the mixture is pulverized nicely.
   


3. Place the crumb mixture and the brown sugar in a large bowl. Add the melted butter and mix together until combined well. It will be dark and moist and stick together nicely. If it is too crumbly and does not stick together, add more melted butter.
   


4. Press the crumb mixture evenly onto bottom and 1 inch up the side of pan. You may have extra crumb mixture which you can sprinkle over the top of the cheesecake when serving. Or, you could eat it in great heaping handfuls while the cheesecake bakes. It's up to you.
   


5. Whisk together pumpkin, brown sugar, cream, vanilla and bourbon in a bowl until thoroughly combined. Add the spices to the mixture and taste to adjust seasoning.


6. Add the eggs and mix well.
   


7. Stir together the sugar, cornstarch in large mixing bowl. I use the mixing bowl of my stand mixer.
   


8. Add the softened cream cheese and beat with the flat beater of an electric mixer at high speed until creamy and smooth, about 5 minutes.
   


9. Reduce speed to medium, then add pumpkin mixture and beat until smooth, another 3 minutes.


10. Pour filling into crust, smoothing the top, then put the springform pan on a shallow baking sheet in case the pan leaks.
    


11. Bake until center is just set, 50 to 60 minutes. The cheesecake should still jiggle in the center when you take it out. Don't worry, it will firm up and set as it cools. Transfer to rack and cool 5 minutes.


12. Cool the cheesecake completely in pan on rack, about 2 hours. Then, cover with plastic wrap and chill in the fridge for at least 6 hours.
    

Notes:

• I like to make my own pumpkin puree from sugar pumpkins. It is very easy to do:
  
• Cut a baking pumpkin in half and scrape out the seeds and stringy fibers. Then place, cut side down in a baking dish and roast for 45-50 minutes at 400°F. Let the pumpkin cool, and then scrape out the flesh into a food processor, puree and then use as you would canned pumpkin. If the pumpkin is especially watery, I'd strain out the excess water with a cheesecloth.
  

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