Tarte – Seite 2 – Coconut & Vanilla

Pfirsich ShortbreadPeach Shortbread

Update: Für das deutsche Rezept nach unten scrollen!

We took a week off. Spontaneously. The last months were full of work for both of us. And there is no end in sight. As we decided to skip a real vacation this year, it’s hard to relax. We spend our money on the new apartment and new bikes. Next year we want to make a huge journey. Across the pond. We are afraid already :). So last week we „travelled“ to my home town and had our vacation. It was necessary, since I’m feeling tired and exhausted since weeks. Although I’m always in a lack of time and I’m now thinking, that this time is missing in my studies. It’s not helpful to feel caught in the middle.

So if you need a small vacation, too. Just now. And if you are able to grab some late summer peaches on your market. Make some easy peach shortbread. It feels like a tiny vacation, too, while enjoying. It’s good to be eaten still warm, with some cinnamon ice cream besides. Or cooled. A small piece here and there in between. Some minutes to relax.

Vor einem Jahr: Mini Hokkaido Kürbis Quiches mit nussigem Feldsalat

Pfirsich Shortbread

nach einem Rezept von smitten kitchen

ergibt: eine quadratische 20 x 20 cm Springform

Zutaten:

200 g Zucker
1 TL Backpulver
360 g Mehl
1 TL Zimt
1 Prise Salz
225 g Butter
1 Ei
5 kleine Pfirsiche

Die Pfirsiche schälen und die Kerne entfernen. Dünn schneiden.

Die Butter schmelzen, dabei warten bis sie braun wird und nussig riecht. Sofort vom Herd nehmen und abkühlen lassen, bis sie fest ist (Kühlschrank).

Die Form buttern und mehlen.

Den Ofen auf 190° C vorheizen.

Zucker, Backpulver, Mehl, Salz und Zimt mischen. Die braune Butter und das Ei hinzufügen und zu Streuseln verarbeiten.

2/3 der Streusel in die Form drücken. Die Pfirsiche darauf legen und die restlichen Streusel darauf verteilen.

30 Minuten backen, bis der Kuchen goldbraun ist. Abkühlen lassen, aus der Form nehmen und in 5 x 5 cm Quadrate schneiden.

One year ago: Mini Red Kuri Squash Quiches and nuttily lamb’s lettuce

Peach Shortbread

adapted from smitten kitchen

yields: one 20×20 cm square pan

Ingredients:

200 g sugar
1 tsp baking powder
360 g flour
1 tsp cinnamon
pinch of salt
225 g butter
1 egg
5 small peaches

Peel the peaches. Remove the pits and slice thinly.

Brown the butter. Therefore, melt it in a medium saucepan until it turns brown and smells nutty. Set aside immediately. Let it cool in the fridge, until solid.

Butter and flour your pan.

Preheat the oven to 190° C .

Whisk together sugar, baking powder, flour, salt and cinnamon. Add the brown butter and the egg and crumble it together.

Press 2/3 of the crumbles in the pan. No rim. Lay the peaches on the crumble bottom. Scatter the remaining crumbles on the peaches.

Bake for about 30 minutes, until golden brown. Remove from the pan (ideally when cooled, if you can stand the smell) and cut into 5×5 cm squares.

Pflaumen GalettesRustic Plum Galettes

Update: Für das deutsche Rezept nach unten scrollen!

I made those a while ago, but I never made it to post them. Now before the summer is all over again and plums are still in season I have to give it out to you. The galettes are easy to make. Only dough, plums and sugar, that’s it!

I’m looking forward to autumn, but I also want to catch the last summer fruit, before there will be a long cold time without those delicious enjoyments. So tomorrow I want to get some pumpkins and apples at the market as well as some peaches (if I’m lucky). Stuck between summer and autumn is a really good time for yummy food. So preserve the summer and enjoy the upcoming autumn. Make ice cream with summer fruit, freeze fruit puree for the winter, can tomatoes or as I’ve done it recently: make your own pasta sauce and can it! There will be a post about that soon! I hope I got you a bit inspired. I need that inspiration too. Autumn food is so tempting.

So make the dough, then go buy some plums. When you’re back the dough is chilled and ready for rolling out. Assemble the galettes and bake. Enjoy them warm with a scoop of ice cream or cooled down every time you are passing by. I know what I’m talking about. They didn’t survived the day after baking!

Pflaumen Galettes

ergibt: 8 Stück

Zutaten

8 Pflaumen
250 g Mehl
200 g Butter, raumwarm
100 g Zucker
1 Prise Salz
2 Eigelb
Mehl zum Ausrollen
braunen Zucker zum Bestreuen

Butter, Salz und Zucker verrühren. Die Eigelbe dazugeben und unterrühren. Das Mehl nach und nach dazugeben und unterrühren, bis ein glatter Teig entsteht. Zu einer Scheibe formen und in Frischhaltefolie mindestens 1 Stunde kalt stellen.

Die Pflaumen waschen, die Kerne entfernen und in Schnitze schneiden.

Den Teig ausrollen und mit einem Glas, Ausstecher oder einer Schale runde Kreise ausstechen. Meine waren 13 cm im Durchmesser. Ich würde die Kreise nicht kleiner machen, da es sonst sehr schwierig wird, die Galettes zu formen.

Den Ofen auf jeden Fall vorheizen! Auf 180° C.

Die Pflaumen in die Mitte der Teigkreise auslegen, wie abgebildet. Mit Zucker bestreuen, Menge je nach Süße/Säure der Pflaumen. Den Rand nach innen falten, es muss nicht perfekt sein.

Auf Backbleche mit Backpapier legen. Die Galettes 20-25 Minuten backen, bis sie goldbraun sind.

Tipp: Meine Galettes sind am Boden, wegen der Pflaumen etwas durchgeweicht. Ich habe sie dann nochmal 10 Minuten auf einem Gitter nur von unten gebacken. Nächstes Mal würde ich sie gleich auf einem Gitter mit Backpapier backen. Eine andere Möglichkeit wäre sie nach 15 Minuten der Backzeit vom Backblech auf ein Gitter zu transferieren. Nichtsdestotrotz waren sie äußerst lecker.

Rustic Plum Galettes

Yield: 8

Ingredients:

8 plums
250 g flour
200 g butter at room temperature
100 g sugar
pinch of salt
2 egg yolks
flour for rolling the dough
brown sugar for sprinkling

Whisk together the butter, sugar and the salt with the paddle attachment of your stand mixer. Add the egg yolks and whisk again. Add the flour by degrees, until it is all incorporated and you have a homogeneous dough. Form the dough into a ball, wrap in plastic foil and chill at least for an hour or until ready to use.

Wash the plums, remove the pits and cut them into slices.

Roll out the dough on a floured surface. Cut out circles with a cookie cutter or use a glass or small bowl for that. Mine was 13cm in diameter. I do not recommend using diameters that are a lot smaller, because then it will be difficult to assemble the galettes.

Preheat the oven to 180°C. Preheating is important here.

Place the plum slices on the circles, as you see in the picture above. Sprinkle with sugar depending on the sweet- or sourness of your plums. Fold the edges towards the middle of the circles, you want to have a rustic rim. Look at the picture below how mine looked. There is no need to be perfect here.

Transfer them to baking sheets lined with parchment paper. Bake the galettes for about 20-25 minutes, until golden brown.

Tip: The bottom of my galettes turned out a bit soggy, due to the juicy plums and the baking sheets. I baked mine 10 minutes after baking again on the rack only from underneath. Next time I will bake them right away on the rack with some parchment paper in between. Or you try to transfer them after 15 minutes of baking to the rack and bake them there the rest of the time. But maybe you are lucky and not having „problems“ like this. After all they taste grate.

Pfirsich TartelettesPeach Tartelettes

Update: Für das deutsche Rezept nach unten scrollen!

About a month ago I promised some tartelettes. Actually apricot tartelettes. But as the case may be, they looked good, but the apricots just tasted like nothing. Additionally something was missing. Some cream, which would flatter your palate. Maybe vanilla? So an idea was born.

1. Pâte sucrée: which I also used for the failed apricot tartelettes, but which is very good. I adapted it from Michel Roux. It’s a bit sticky, but so you only have to press the dough in your molds. No rolling out! If you are making this dough, you have to use butter! Don’t use shortening (Koch-,Back- oder Streichfett)! Trust me, I’ve tried. Also stick to the chilling time. It’s both worth for handling and taste!

2. Crème pâtissiére: A very fine and also light cream filling for the tartelettes, which has just a slight sweetness and good taste of vanilla. I recommend to use vanilla extract. I also made it with vanilla pods, but I prefer the taste of the vanilla extract. If you don’t know, where to get some vanilla extract, without going to expense, just make your own. I just did it myself and it’s super easy.

3. Peaches! There is nothing much to say here, just use some that are already ripe and of course have a good taste! Not just like my apricots…

Pfirsich Tartelettes

ergibt: etwa 4-5 Tartelettes (Ø 12cm)

Zutaten:

für den Teig:

125 g Weizenmehl
50 g Butter, raumwarm
50 g Puderzucker, gesiebt
1 Prise Salz
1 Ei, raumwarm

für die Konditorcreme:

3 Eigelb
65 g Zucker
20 g Mehl
1,5 TL Vanilleextrakt (oder das Mark einer Vanilleschote)

Topping:

4-5 Pfirsiche
brauner Zucker

Die Zutaten für den Teig – bis auf die Eier – mischen, bis der Teig krümelig ist. Die Eier unterrühren und zu einem glatten Teig verrühren. Er ist etwas klebrig, das ist normal. In Folie wickeln und 2 Stunden kalt stellen.

Den Ofen auf 180° C vorheizen.

Den Teig in 4 bis 5 Stücke teilen (je nach Größe der Formen). Einfach ausprobieren wieviel Teig man für eine Form benötigt. Den Teig in die Formen drücken. Den Boden mit einer Gabel mehrmals einstechen. Ein Stück Backpapier darauflegen und mit getrockneten Bohnen oder Erbsen belegen. 12-15 Minuten backen, bis die Ränder goldbraun sind. Die Hülsenfrüchte und das Papier entfernen und vollständig auskühlen lassen. Den Boden nicht aus den Formen nehmen!

Die Pfirsiche schälen. Meine waren so reif, dass ich sie mit einem Messer schälen konnte. Ansonsten ein Kreuz in die Hautunterseite ritzen, in eine große Schüssel geben und mit kochendem Wasser übergießen, bis alle bedeckt sind. Ein paar Minuten stehen lassen. Die Pfirsiche unter kaltem Wasser abkühlen. Jetzt lässt sich die Schale leicht abziehen. In Schnitze schneiden.

Die Eigelbe mit einem Drittel des Zuckers verquirlen, bis sie cremig sind. Das Mehl unterrühren. Die Milch mit dem restlichen Zucker und dem Vanilleextrakt erhitzen. Wenn die Milch kocht, zu den Eigelben geben, dabei ständig rühren. Zurück in den Topf geben und bei mittlerer Hitze aufkochen, dabei immer rühren. 2 Minuten köcheln lassen, dann in eine Schüssel füllen. Die Oberfläche mit Frischhaltefolie bedecken und abkühlen lassen.

Den Ofen auf 180° C vorheizen.

Die Tartlettes mit der Konditorcreme füllen und die Pfirsichscheiben darauf arrangieren. Mit braunem Zucker bestreuen und 10 Minuten backen. Abkühlen lassen. Vor dem Servieren aus den Förmchen holen.

Die Tartelettes können bis zu 4 Tage im Kühlschrank aufbewahrt werden.

3. Peaches! There is nothing much to say here, just use some that are already ripe and of course have a good taste! Not just like my apricots…

Peach Tartelettes

yield: about 4-5 tartelettes (Ø 12cm)

Ingredients:

For the pâte sucrée:

125 g flour
50 g butter at room temperature
50 g powder sugar, sieved
1 pinch of salt
1 egg at room temperature

For the crème pâtissiére:

3 egg yolks
65 g sugar
20 g flour
1,5 tsp vanilla extract (or a vanilla pod, split open and seeded)

Topping:

4-5 peaches
brown sugar

Mix the ingredients – except the egg – for the dough together in a mixing bowl for your stand mixer. Use the batter whisks and let them whisk, until the dough get’s crumbly. Add the egg and whisk until the dough is smooth. It’s ok, if it is a bit sticky. Wrap it in foil and refrigerate for 2 hours. Don’t cheat!

Divide the dough into 4 to 5 pieces (depending on your moulds‘ size). Just try how much dough you need for one mold – I do the same… always. Press the dough into your molds. Prick the bottom of the dough with a fork. Apply a piece of parchment paper inside the molds, so the bottom is covered. Fill it with dry beans and bake for 12-15 minutes at 180°C. The edges of your tartelettes should be golden brown. Remove the dry beans and the parchment paper and let them cool completely. Don’t remove them from the molds!

Peel the peaches for the topping. Mine were that ripe, I just could peel them with a knife. If yours aren’t, cut a small cross at the bottom of each peach, put them into a large bowl and pour some boiling water on them, until they are covered. Let it stand for a couple of minutes. Remove the peaches and chill the under cold water. Now peeling the peaches should be easy. Cut them into slices.

Whisk the egg yolks for the créme with a third of the sugar, until creamy. Add the flour and whisk. Heat the milk with the rest of the sugar and the vanilla extract (or vanilla pods and seeds, and don’t forget to remove it). Add to the egg-mixture, when the milk is boiling, while constantly whisking the mixture. Return the mixture to the saucepan. Cook over medium heat, while constantly whisking, until boiling. Let it boil 2 minutes, then pour into a bowl. If you want to use it later, cover the surface with plastic foil.

For assembling, fill the créme pâtissiére in the tartelettes and arrange the peach slices on it. Sprinkle with brown sugar and bake again at 180°C for about 10 minutes. Remove from the molds, before serving. Can be stored in the refrigerator for up to 4 days.

Blätterteigtarte mit WurzelgemüsePuff Pastry Tart with Root Vegetables

Update: Für das deutsche Rezept nach unten scrollen!

Tomorrow I will take a few days off and go home to Nuremberg. There I will visit the Biofach. The Biofach is a fair, where producers of organic food, clothes, cosmetic and body care products expose their (new) products. You can taste new products and see products, that are not on the market yet. I’m very looking forward to that event, since I haven’t been there yet and I ‚d heared, that it is very interesting.
I will tell you!

So before I leave tomorrow, I will give you a freshly experienced recipe on the way. I just tried it last week and I was totally hooked. It’s a puff pastry tart with root vegetables. It’s very simple and easy. It’s fresh and you can vary the vegetables with the season. I recommend you making the double amount of tart, I wished I had! You can eat the leftovers the next day, warm or even cold (at room temperature). I topped mine with some tomatoes and parmesan grates, just before serving. The cold tomatoes gave the tarte a fresh touch. And then you just enjoy the tart and let it melt in your mouth. Believe me, it melts!

Blätterteigtarte mit Wurzelgemüse

für 2 Personen

Zutaten:

250 g Blätterteig
300-500 g Wurzelgemüse (je nach Größe eurer Form), z.B. Sellerie, Fenchel, Kohlrabi, Möhren
2 Schalotten
1 Knoblauchzehe
etwas frischen Ingwer
Butterschmalz
150 g Crème fraîche
2 Eigelbe
Petersilie, fein gehackt
Salz und Pfeffer
Pinienkerne

Den Ofen auf 200° C vorheizen.

Die Backform einfetten. Den Blätterteig auspacken und die Form damit auslegen. Mit einer Gabel mehrmals einstechen.

Das Gemüse waschen, evtl schälen und in kleine Würfel schneiden. Den Knoblauch und Ingwer schälen und fein hacken.

In einer großen Pfanne das Butterschmalz erhitzen und das Gemüse 5 Minuten anbraten. Auf dem Teig verteilen. Zum Rand 1 cm Platz lassen, da der Teig dort hochgeht und einen schönen Rand bildet.

Die Eigelbe mit der Crème fraîche mischen und über dem Gemüse verteilen. Mit Petersilie und Pinienkernen bestreuen.

Die Tarte 15-20 Minuten backen.

Die Tarte nach Belieben mit frischen Tomaten, Parmesanspänen, frischem Basilikum oder Rucola garnieren.

Puff Pastry Tart with Root Vegetables

serves two

Ingredients:

puff pastry 250 g (I used refridgerated, which you just unwrap and then put it in the baking pan – like this one)
300-500 g root vegetables (depending on the size of your baking pan), like celery root, fennel, carrots, kohlrabi
2 shallots
1 clove of garlic
a little bit fresh ginger
clarified butter or just butter
150 g crème fraîche
2 egg yolks
fresh parsley, finely chopped
salt and pepper
some pine nuts

Preheat the oven to 200°C.

Grease your baking pan. Unwrap the puff pastry and press into it. Prick the dough several times with a fork.

Wash the vegetables and dice them into small cubes. Peel the garlic and ginger and dice them fine.

In a large non-stick pan heat the butter oil and stew the vegetables with the ginger and garlic for about 5 minutes. Spread it on the dough. Leave 1 cm to the edges, because there the dough will rise and make a crispy rim.

Mix the egg yolks with the crème fraîche and give it over the vegetables. Sprinkle it with the parsley and some pine nuts.

Bake the tart for about 15-20 minutes.

Garnish your tart with fresh tomatoes, grates of parmesan, fresh basil or arugula.

ApfeltarteAppletart

Update: Für das deutsche Rezept nach unten scrollen!

Have I already told you about my autumn mood? Ok, ok I see… But the result amongst others is this delicious fabulous looking apple tart, which I adapted (another time) from Michel Roux great book Pastry (Ofenfrisch).

I love this book! It’s worth every cent and it’s not even expensive. Every type of pastry is described with recipes, sweet or savoury, he has it all.

But back to the tart! Or what really is important…I bought a new kitchen machine! I always dreamed of a kitchen aid. And I’m still dreaming. Unfortunately I can not afford it as a student. But often I am upset about the hand mixer. Too less power, no hand free, because of helding the hand mixer, the yeast dough draws itself up the dough hooks (and nearly into the machine)… did I say I am upset? Sometimes I’m boiling with rage about this mixer. So last week surfing Amazon and bang! there was it! A kitchen machine, which got many many very good ratings AND cost a tenth than a kitchen aid. I didn’t hesitate long and ordered it.

But it came even better! I ordered it friday in the afternoon. I already thought „should have done it the day before, maybe then I would get it on Saturday and I can give it a try at the weekend“.

BUT Saturday afternoon – it was around five – Hermes was ringing the door and gave me my kitchen machine! And he was sorry, that he didn’t find the house in the morning to give it to me! I was just stunned… and very happy, because I just started to bake the apple tart. So the apple tart short crust was the first „experiment“ and it worked out very well.

The kitchen aid has to wait another two years until I’m earning my own (and enough) money to buy it. But until, I have a good solution for my baking feasts. If you have similar problems like me, I can heartly recommend you the Bosch MUM4405.

But now REALLY back to the appletart. As I just mentioned it is a short crust filled with a delicious apple-vanilla-compote, which is pureed and topped with thin sliced apples arranged overlapped in a circle. The recipe calles for a 24 cm (springform) pan and 300g dough. Just having a 26 (and 28) cm pan I made the full recipe of 450g dough and used the 26 cm one . But it would also be enough for a 28.
Roux makes a glaze for the apple topping. But mine turned out into caramel, because the 5 minutes he provides were too long. I tried to give the caramel onto the apples, but after one night it vanished into the tart 🙂 . I mention the glaze in the recipe below, if you want to try. But mine tasted very good without (or with absorbed caramel).

Apfeltarte

aus Ofenfrisch von Michel Roux

ergibt: eine Tarte, 28 cm Durchmesser

Zutaten:

für den Mürbeteig

250 g Mehl
150 g weiche Butter, in Stücken
1 TL Salz
1 Prise Zucker
1 Ei
1 EL kalte Milch

für den Belag:

6 Äpfel, etwa 850 g
1 Vanileschote, aufgeschlitzt
60 g Butter
80 g Zucker

Die Zutaten für den Teig zu einem homogenen Teig verkneten.

3 mm dick ausrollen.

Eine Spring- oder Tarteform mit dem Teig auskleiden. 20 Minuten kalt stellen.

The Ofen auf 200° C vorheizen.

Die Äpfel schälen, das Kerngehäuse entfernen und halbieren. Die Äpfel mit der Schnittfläche nach unten auf ein Brett legen und in 2mm dünne Scheiben schneiden. Ein Drittel der Apfelscheiben (am besten die kleineren äußeren) in einen kleinen Topf geben, den Rest zusammenstehen lassen, so dass die Scheiben sich nicht voneinander trennen. Butter, Vanilleschote und 50 ml Wasser zu den Äpfeln in den Topf geben un dkochen bis die Äpfel weich sind. Die Vanilleschote entfernen und die Äpfel pürieren.

Für die Glasur den Zucker in 40 ml Wasser auflösen und aufkochen. 1-2 Minuten einkochen lassen.

Den Teig einige Male mit einer Gabel einstechen. Das Apfelpüree auf dem Boden verteilen und die Apfelhälften in zwei Kreisen – einem inneren und einem äußeren in jeweils entgegengesetzter Richtung – darauf legen.

Die Tarte für 35 Minuten backen, bis sie leicht goldbraun ist.

Auskühlen lassen und aus der Form holen.

Die Äpfel mit der Glasur bestreichen.

I love this book! It’s worth every cent and it’s not even expensive. Every type of pastry is described with recipes, sweet or savoury, he has it all.

Appletart

from Pastry by Michel Roux

Ingredients:

For the short crust

250g flour
150g butter at room temperature , cut into pieces
1 tsp. salt
1 pinch of sugar
1 egg
1 tbsp. cold milk

For the tart

6 apples, about 850g (mines were smaller Cox Oranges and I had some left)
1 vanilla bean, sliced open
60g butter
80g sugar

Combine the ingredients for the short crust in a bowl and mix it with your kitchen maschine, if you have one :D. Otherwise you can use your hand mixer or hands.

Roll out the dough 3mm thick. I do that between two large (6 litres) freezer bags, which I cut open on two sides before. So I spare the flouring of the counter top.

Lay the pan out with the dough and press the rim with two fingers upright for a nice pattern. Cool it for 20 minutes.

Preheat the oven to 200°C. Peel, seed and halve the apples. Lay the apples with the cut area down a cutting board and cut it into 2mm thick slices. Give a third of the apples (the outer smaller slices) in a small pot. Leave the rest together, so they don’t brown. Cook the apples in the pot with 50ml water, the butter and and the vanilla bean, until they are softened. Remove the vanille bean and puree the softened apples.

For the glaze: Dissolve the sugar in 40ml water and boil up. Let it boil down for 4-5 minutes (I would try less, because of my misadventure). Let it cool down.

Pierce the dough several times with a fork. Spread the puree on the dough. Lay the apple slices in a outer and a inner circle in opposite direction on the puree. For the smaller rose in the middle just cut some apples in shape.

Bake the tart for 35 minutes until light golden brown.

Let the tart cool out for at least 20 minutes. Than remove the pan.

Coat the apples with the glaze and let cool down completely.