Lemon-Cream Tart with Candied Kumquats

To enjoy a lemon tart at its best, serve it warm or cold, but never chilled. For this recipe I have used sweet pastry which is easy to prepare. Serve the tart as it is, or sprinkled with a generous layer of confectioners' sugar. It is delicious accompanied by candied kumquats or red berries in season.

Cranberry Curd Bars & Walnut Shortbread Crust

One more idea what to do with cranberries for Thanksgiving day or any other day.

Usha’s Hazelnut Roll from Cooking with Italian Grandmothers Cookbook

Bay Area chef and teacher, Jessica Theroux spent a year traveling throughout Italy, cooking and talking with Italian grandmothers from whom she learned the true art of food, family, and love. Her cookbook, Cooking with Italian Grandmothers, features over 100 delicious recipes, stunning photography, and the poignant stories of 12 grandmothers from nine regions, each of whom welcomed Theroux into her kitchen to share their wisdom and a soulful meal. Along the way, she meets Armida in Lunigiana and her Pasta di Farro with walnut-parsley sauce; Maria in Sicily and her homemade Ricotta; and Usha’s dense, flaky hazelnut roll in Le Marche.

Usha’s Hazelnut Roll

From: Cooking with Italian Grandmothers

"This hazelnut roll changed my life. Upon first bite, it revealed itself to be the nuttiest, flakiest, most comforting baked good I have ever eaten….It marked the beginning of my learning about how love can transform food and cooking, and it remains one of my favorite things to eat. I find a slice of this roll to be quite perfect for breakfast, with tea or coffee mid-afternoon, or as an after-dinner dessert. The roll is rich and dense, and will easily feed many, making it an ideal treat for a large group."



Ingredients:

For the dough:

• 10 1/2 ounces all-purpose flour
• 2 tsp baking powder
• 10 Tbsp. (1 1/4 sticks) frozen unsalted butter
• 1/2 cup sugar
• 1 egg
• 2 Tbsp. milk, water, or cream (I used almond milk)
• 1/2 tsp vanilla extract

For the hazelnut filling:

• 2 egg whites
• 1 egg yolk
• 6 Tbsp. water (I did not put water, the filing would be too runny)
• 3/4 cup sugar
• 4-5 drops bitter almost extract, or 3 bitter almonds (optional)
• 2 cups toasted hazelnuts, finely chopped or ground into rough pieces

For the glaze:

• 1 egg yolk
• 1 tsp milk

Directions:

Preheat the oven to 385 F, and line a baking sheet with parchment paper.

To prepare the pastry dough, mix together the flour and baking powder, and place them in a mound on a clean surface. Cut the frozen butter first into thin slabs, then long rectangles, and finally into very small cubes, about 5 to 10 millimeters. It is easiest to do this if you coat the butter and knife with some of the flour; this prevents the knife from sticking too much. Spread the butter cubes around the periphery of the flour mound. Make a well in the center of the flour. Add the sugar, egg, milk, and vanilla extract to the well. Scramble these together using a fork, then slowly incorporate the surrounding flour, using the fork to stir it in. When the mixture becomes too thick for the fork, use a large knife to cut in the rest of the flour and butter. Continue cutting the dough together, remembering to scrape under and turn over the dough during this process. Do this for a couple of minutes, until the dough is in the form of large, crumbly lumps. Wash and flour your hands. Briefly knead the dough until it is no longer sticking strongly to the board. If the dough is wet, feel free to sprinkle on a little extra flour. Do not over-knead. You still want to see the little pieces of butter in the dough; this will produce a flaky crust. Form the dough into a ball, wrap it in plastic, and refrigerate for 15 to 30 minutes.



While the dough chills, make the hazelnut filling; Whisk together the egg whites, yolk, sugar, and bitter almond. Stir in the chopped toasted hazelnuts. After the dough has chilled, sprinkle 1 to 2 tablespoons of flour onto your work surface, to prevent the dough from sticking. Roll the dough out to form a large rectangle, about 2 feet long and 1 foot wide. Remember to scrape underneath  the dough, and flip it over a few times; sprinkle a little flour on the surface each time you do this, again to keep the dough from sticking. Spread the filling evenly over the dough, to about 1/2 inch from the edges. Roll the long side of the dough over itself, using a knife to scrape under the dough if it is sticking. Roll all of the dough to form a long log. Carefully transfer the log to the baking sheet, forming it into a half circle. Fold each end of the dough over itself, pressing it together to close. Using a knife, cut a zigzag along the top of the roll. Whisk together the egg yolk and teaspoon of milk; lightly brush this over the top of the roll. Bake for 40 to 45 minutes, until the roll is crispy and dark golden brown on top. Serve warm or cooled to room temperature.

Smoked Rainbow Trout and Mushrooms Quiche

Perfect for picnics, parties or family suppers, this tasty quiche celebrates a timeless combination: cheese, smoked trout and mushrooms. The ingredients in this light but richly flavored quiche perfectly complement the melt-in-the-mouth pastry, which is made with potatoes.



Ingredients:

For the pastry:

• 1 floury potato, about 4 oz, roughly diced
• 2 cups plain (all-purpose) flour, sifted
• 1/2 cup butter, diced
• 1 small egg, beaten
• about 2 tsp chilled water

For the filling:

• 10 oz hot smoked trout, flaked
• 2 cups mushrooms, roughly chopped
• 1 onion, finely chopped
• 2 Tbsp butter
• 1/2 cup heavy cream
• 1/2 cup milk
• 3 eggs
• 1/2 cup grated Gruyère cheese
• Salt and freshly ground black pepper, to taste

Directions:

To make the pastry, cook the diced potato in a pan of lightly salted boiling water for about 15 minutes, or until tender. Drain well through a colander and return the potato too the pan. Mash until smooth and set aside to cool while you make the pastry.

Place the flout in a large bowl and rub or cut in the butter until the mixture resembles fine breadcrumbs. Beat in the potatoes and egg. Bring the mixture together, adding chilled water if needed. Roll out the pastry on a lightly floured surface and use to line a deep 9in round, loose-based, fluted flan tin (quiche pan). Chill for 1 hour.

Position a rack in the lower third of an oven and preheat to 400ºF.

To make the filling, roughly chop the smoked trout into bitesize pieces and set aside. Heat the butter in a large, deep frying pan and add the onions and mushrooms. Cook slowly, stirring occasionally for about 7-10 minutes. Mix with smoked trout and put into the prepared pastry shell.

In a bowl, combine the cream, milk and. Using a whisk or fork, beat until well blended. Stir in some of the cheese and season with salt and black. Pour into the pastry shell and sprinkle the top lightly with remaining cheese.

Bake until the custard is set and the tip of a knife inserted into the center of the custard comes out clean, 35-40 minutes. Remove from the oven and let stand for several minutes before serving.

Kiwi Ricotta Cheese Tart, Lemon Almond Crust

The Art of Pastry Making from best-ever Pastry cookbook

"There's a lot of truth in the old adage - as easy as pie. Making pastry isn't difficult if you follow a few simple rules and master the basic techniques. Any good pastry cook knows that practice really does make perfect. You don't need fancy equipment: a bowl, a set of scales or measuring cups and a rolling pin are all you need to begin with, plus one or two pie plates or dishes in sizes to suit your style of cooking. As you become more proficient and discover how satisfying and creative making pastry can be, you may want to expand your range of utensils, but remember, when it comes to good pastry making, cool, competent hands are the cook's most valuable assets."



It is well worth taking your time arranging the kiwi fruit topping in neat rows for this exotic and impressive-looking tart.



Ingredients:

For the filling:

• 2 Tbsp ground, blanched almonds
• 1/2 cup superfine sugar 
• 2 cups ricotta cheese
• 1 cup greek yogurt
• 1 egg
• 1 egg yolk
• 1 tablespoon corn flour
• 1 pinch salt
• 1 Tbsp rum
• 1 Tbsp lemon juice (for the glaze)
• 1/4 cup honey (for the glaze)
• 5 kiwi fruits (for the top)

For the pastry:

• 1 cup almond meal
• 1 1/2 cups plain flour
• 1/3 cup sugar
• 1 1/4 sticks salted butter, cold in pieces
• 1 egg
• 2 teaspoons grated lemon zest

Directions:

Place almond meal, flour and sugar in a bowl and mix. Add the butter and work it into the flower with your fingers. The result should be grainy. Add egg and lemon zest and fast work the doughy together. If it seems dry, just add a few tablespoons iced water. Wrap in plastic and let it rest in the fridge for at least 1 hour. On a lightly floured surface, roll out the dough to a thin crust and transfer to a 9 inch pie pan. Crimp edges. Use a fork to prick the bottom with.

Bake at 375F for about 10 minutes.



Reduce the heat to 350F.


With an electric mixer, beat the ricotta until creamy. Add the yogurt, egg, yolk, sugar, corn flour, salt and rum. Beat to combine. Stir in the ground almonds until well blended.

Pour into the shell and bake until golden, about 1 hour. Let cool, then chill, loosely covered for 2-3 hours. Unmold and place on a serving plate.

Combine the honey and the lemon juice for the glaze, set aside.


Peel the kiwis. Halve them lengthwise, then cut horizontally into 1/4 inch slices. Arrange slices in rows across the top of the tart. Just before serving brush with honey glaze.