This week I had to make a dessert for a grill party. So I started to think of what I could bring with me and after a few looks through my cookbooks and magazines, I decided to bake a tart. Due to the fact that it needed to be something that’s easy to transport, but at the same time it should be fruity and not run-off-the-mill stuff. I took my clotted cream apple cake recipe as a basis and created a peach streusel tart out of it. I have to say that I’m in love with my new combination! I replaced the cinnamon by ground cloves and the clotted cream by mascarpone and I also added a hint of lemon to give it more of a summery flavour. If you are a fan of fruity cakes then I can highly recommend this recipe to you.
Peach Streusel Tart
1/2 tbs backing powder
125gr. cold butter
100gr. brown sugar
a pich of salt
2 tbs brown sugar
3 tbs flour
zest from half a lemon
2 tbsp lemon juice
4 tbs brown sugar
1/4 tsp ground cloves
70gr. ground almonds
For the pastry: But all ingredients in a bowl and knead everything together. Let the pastry cool in the fridge for about 30 minutes. Grease a spring form pan and preheat the oven to 180°c. Press the pastry into the pan and make an edge.
For the topping: Cut the peaches into slices. Mix together the egg, sugar, flour, lemon juice, lemon zest and the mascarpone. Add the peach slices and put everything into the pan.
For the streusel: Knead all ingredients together and crumble the slightly moist dough into small streusel. Spread the streusel onto the peaches. Bake for 40-45 minutes.
I’m extremely excited to share this really really delicious recipe with you! A currant-orange galette-very fruity and perfect with wipped cream, mascarpone or clotted cream. I baked the galette last weekend and after 20 minutes the whole galette was eaten up…
The recipe is from Jenny’s blog Zucker,Zimt und Liebe, she baked a blueberry galette and served it with ice cream. For the blueberries I used currants, the black and the red ones, and added an orange for more flavour. We always have a lot of currants in our freezer. That is because we have currant bushes in our garden and in the summer they are so loaded that we can’t eat them all up. We usually use the frozen currants for ice cream. To change it up a little, I sometimes like to try something new like this scrumptious galette.
1 pinch of salt
1 tsp sugar
100gr. cold butter diced
80ml cold water
zest from 1 orange
1 orange in slices
2 tbsp flour
ca. 40gr. sugar (I used vanilla sugar)
3tbsp brown sugar
For the pastry: Mix together flour, sugar and salt. Add the cold butter and rub it between your fingers until the butter pieces are pea-sized. Add the cold water and kneal until everything is combined.
Cover the pastry with a cling film and let rest in the fridge for 45 minutes.
Preheat the oven to 220°C and prepare a baking tin.
For the filling: Put the currants, orange slices, orange zest, flour and sugar in a bowl and mix together. Set aside.
Take the pastry out of the fridge and roll out (ca.30cm) on a floured surface. The shape doesn’t need to be perfect- a rustic look is welcome!
Put the filling in the middle of the circel, but leave a verge of 3cm free. Fold the verge over so that it covers the filling a little. Since you have to go around in a circle the verge naturally overlaps, which is what we are looking for. Press the verge slightely down.
Brush the edge of the galette with a whisked egg and sprinkle with brown sugar.
Bake in the oven for about 20-30min. It tastes best right out of the oven and served with whipped cream, clotted cream or ice cream. Enjoy!
Baking is my way to work off stress. Working with my hands, beeing creativ and to have a product in the end settles me and makes me happy. It’s my balance to school and learnig and it’s necessairy for me. So yesterday I decided to bake something and felt like creating something by myself. I checked our storage and saw that we had some apples which needed to be used up. Well…the result: Apple-Lemon-Ginger Tartlets. And here they are:
Apple Lemon Ginger Tartlets
1/2 tbs backing powder
125gr. cold butter
80gr. brown sugar
a pich of salt
6 small apples
juice from half a lemon
zest from 1 lemon
1 small clove fresh ginger
1 tsp brown sugar
3 egg whites
5 tbsp brown sugar
For the pastry: But all ingredients in a bowl and kneal everything together. Grease 6 or 7 souffle dishes and press the pastry in
. Preheat the oven to 180°C.
Grate the apples,the ginger clove and the lemon. Add the sugar and lemon juice and mix with a spoon. Fill into the tartlets.
Beat the egg white until it’s almost stiff, then add the sugar and mix until stiff.
Cover the tartlets with the egg mixture. Bake for 25 minutes.
Note: Change the amount of ginger according to taste or use dried ginger for less flavour.
What’s your stress reducer or balance to your everyday life?
I love baking macaroons and it’s more than 3 years ago when I baked my first ones. I’ve always planned to bake macaroons in my holidays, but as you know I never manage to do all my planned things. So this Christmas holiday I decided to finally bake macaroons!
Well, I created a winter season macaroon collection composed of vanilla, orange, gingerbread and matcha green tea. I had them all tested by my relatives and they said that they’re all tasty, but the all time favourite was the classic vanilla. (I think that’s due to the pear liquer which they love… 😉 )
My mother came across the recipe on a German food blog which is called: Letizias Gaumenfreuden. I’m still very happy with this recipe because it’s very well explained and the macaroons turn out perfectly! I think it is also great because it’s a basics recipe which you can use for creating new tastes just by adding or replacing a few things. Even if I have a macaroon book from a confectioner, which is quite good, I prefer Letizia’s recipe.
I’ll translate the recipe into English for you and I hope it will be understandable.
90gr. egg white (3 eggs)
1 pinch of salt
30gr. granulated sugar
200gr. icing sugar
110gr. ground almonds
orange food coloring in powder form
Note: It’s important that you exactly weigh the ingredients! Especially the egg whites are important.
Please watch the movies I’ve linked here and here first, then you’re ready to bake. Put the ground almonds into a food processor and blend until they’re very fine and sift them into a bowl.
Add the icing sugar and the food coloring powder and mix.
Beat the egg whites and the salt until almost stiff. Gradually add the sugar and beat again, now until stiff. The sugar should be completely dissolved, if you cut through the beaten egg white the cut should stay visible.
Spoon the beaten egg white into the almond mixture and fold it in very carefully using a spatula. The mixture should be glossy and remind you of thick lava.
Prepare 3 backing tins: turn the tin over, make little dots of dought in each corner and stick the backing paper on it. ( to prevent the fluttring of the backing paper)
Fill the dought into a piping bag and pipe 3cm circels onto the baking paper. -> Use a compass to draw the circles onto the baking paper.
Let the baking tin rest for about 45 minutes to let the macaroon’s suface dry. (No draught!)
Preheat the oven to 140°C with air circulation.
Put the tins into the oven and bake for about 15 minutes.
Take the tins out of the oven. Take the baking paper (with the macaroons) off the tin. Damp the tin with water droplets. Put the paper back onto the tin, this helps to remove the macaroons.
Let the shells cool. Take them from the baking tin and store in a closeable box.
Let them rest for about 48 hours in a cold room or a fridge. (makes the bottom soft and keeps the shell crispy)
Buttercream For The Filling:
250gr. soft butter
140gr. icing sugar
160 gr. ground almonds
1/2 vanilla bean
1tbsp peache liqeur or pear liquer
Whisk the butter, add the sugar and whisk again until it lightens.
Add the ground almonds, the liquer and the vanilla bean pulp and whisk again until it’s light and fluffy.
Fill the filling into a piping bag and fill the macaroons with it.
This is just the vanilla macaroon recipe but if you’d like I’ll publish the others also. That was it for today.