Peach Fig Tart Recipe

I recently went fruit picking and got some amazing peaches! They were so juicy, sweet, and flavorful. Baking peaches doesn’t do their delicious flavor and texture justice. So i was looking for a recipe with minimal cooking required, and what recipe is better than a fruit tart?!

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Oven: 400 F and 350 F

Bake time: 5 min and 15 min

Ingredients For Pastry Cream:

• 1 1/3 cups whole milk
• 1/4 cup sugar
• 3 egg yolks
• 2 tbs corn starch
• 2 tbs flour
• 1/2 tsp vanilla extract
• 1/2 tsp maple extract
• 2 medium peaches
• 5 large Figs

Ingredients For Crust:

• 1 1/2 cups flour
• 1/4 cup brown sugar
• 1 stick softened butter (1/2 cup)
• 1/4 tsp salt
• 1 egg

Ingredients for glaze:

1/4 cup fruit jelly of your choice

2 tbs water

Directions:

In a saucepan bring the milk so a simmer over medium high heat. In a medium bowl, whisk the sugar and egg yolks together. Add the cornstarch and flour to the egg yolk mixture and whisk until you get a smooth paste. Remove the milk from heat and add slowly to egg mixture, whisking constantly to prevent curdling. If any curdling does occur just pour everything through a strainer. Pour the egg mixture with milk back into the saucepan and stir until thickened under medium low heat. Stir in the vanilla extract. Pour into a clean bowl and cover the skin of the cream with plastic wrap to prevent a crust from forming. Refrigerate until you have baked your crust and sliced your fruit.

To make the crust, place the softened butter and sugar in a medium bowl and beat with an electric mixer or wooden spoon until light and fluffy. Add egg and mix to combine. Add flour and salt and stir in slowly with a wooden spoon (don’t break you electric mixer for this) until a pasty dough forms. Wrap the dough in plastic wrap and form into a thin disk.  Place in the freezer for 15 minutes while you slice your Peaches and figs.

Preheat your oven to 400 degrees F. Spray a tart tin with a removable core with cooking spray lightly. Quickly press the dough into the tin as evenly as possible. Place the tin into the freezer while your oven preheats. Poke a few holes with a skewer in the center of the dough. Bake the cooled dough for 5 minutes at 400 F then reduce your oven to 350 and bake for 15 more minutes.

Cool the baked crust completely before adding the cream.

To assemble, first remove the removable center from underneath the crust carefully. Spread the pastry cream into an even layer all over the inside of the crust.

In a small glass bowl mix together the jam and water and microwave for 30 seconds on high.

Design the tart as seen in the photos or the way you like with sliced fruit. Brush the glaze on top of the fruit Enjoy!

 

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Blueberry Munchkins Recipe

Blueberry Stuffed Munchkins. Exploding blueberries in the middle, rolled in cinnamon sugar, just amazing. Perfect once-in-a-while Saturday morning breakfast. These are fast and easy to make as well. No need for any donut cutters. Nothing expensive, just delicious crispy goodness and love. There are very few foods as tempting and emotional as a donut.

Ingredients:

1/3 cup milk

2 tbs lemon juice

2 tbs shortening or butter

1/2 cup sugar

1 egg

2 cups white flour

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp nutmeg

about 4 cups oil for deep frying

1/3 cup white sugar

1 tsp cinnamon

Directions:

1. In a cup stir together the milk and lemon juice, set aside
2. In a medium mixing bowl cream the shortening and sugar together, until all the sugar is moistened.
3. Beat in the egg, mix well
4. Add the flour, baking soda, nutmeg and salt
5. mix dough until a slightly wet ball of dough forms
6. dump the dough onto a floured surface and roll out to about 1/4 in thickness
7. Cut out 3in. by 3in. squared of dough with a knife.
8. Place two medium blueberries in the center of every square and roll the squares into balls around the blueberries. Roll well between your hands. Make sure there is no place for the blueberries to leak out from.
9. Fry the munchkins in 350 degree F oil untill both sides are golden brown,
10. In a wide plate mix together the 1/3 cup of white sugar and cinnamon.
11. Roll the munchkins after being fried, into the cinnamon sugar and serve.
12. Enjoy!

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Blueberry Crumble Cake Recipe

This cake is a delicious easy summertime cake with a dollop of whipped cream, ice cream, with coffee or just on its own! This cake is absolutely delicious! It will be a hit at any gathering. Blueberries go so well with cinnamon and brown sugar! If you don’t have any brown sugar, you can learn how to make it easily here!

Oven Temp: 425 F

Pan Needed: 10 inch round cake pan

Baking time: 20 minutes

Ingredients:

2 cans of buttermilk biscuits (8 per can) [or make your own with my recipe]

1 stick butter

3/4 cup brown sugar packed

1/2 tbs cinnamon

2 cups blueberries (1 pint)

1/4 cup white sugar

3/4 cup oatmeal

2 tbs brown sugar

1/4 cup flour

Directions:

1. Preheat your oven to 435 Degrees F and Spray a 10 inch cake pan with cooking spray
2. If you are using homemade biscuit dough press the dough that has been made and is ready be baked into a large square. Then cut it into small 1 1/2 inch by 1 1/2 inch cubes.
3. Melt butter in a small saucepan. In a small bowl mix together the brown sugar and cinnamon.
4. Roll each biscuit cube in butter lightly, dip it into the brown sugar and cinnamon mixture and place into the cake pan.
5. Lay an even layer on the bottom with 2/3rd of the sugared biscuit dough. If there doesn’t seem to be enough by 2/3rd of the dough just press the biscuit pieces into an even layer.
6. Mix together the blueberries and white sugar and pour the  blueberries over the biscuit base in an even layer.
7. Dip the remainder of the biscuits in butter and sugar and position evenly on top of the blueberries. All of the blueberries will not be covered.
8. In the pan with your remaining melted butter add the oatmeal, flour, and the brown sugar. Mix well and sprinkle this mixture evenly all over the cake.
9. Bake for 25 minutes. Cool for 10 minutes before eating.Enjoy!

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Artisan Fruit Tart Recipe

Right in time for summer! All the best fruits are at their peak. Juicy fruit of your choice on an incredibly smooth pastry cream, all inside a thin flaky pastry crust. So easy and inexpensive for a crowd! Artisan just means handmade from start to finish. Impress your friends with this fantastic dessert!

Oven: 400 F and 350 F

Bake time: 5 min and 15 min

Ingredients For Pastry Cream:

• 1 1/3 cups whole milk
• 1/4 cup sugar
• 3 egg yolks
• 2 tbs corn starch
• 2 tbs flour
• 1/2 tsp vanilla extract

Ingredients For Crust:

• 1 1/2 cups flour
• 1/4 cup brown sugar
• 1 stick softened butter (1/2 cup)
• 1/4 tsp salt
• 1 egg

Ingredients for glaze:

1/4 cup fruit jelly of your choice

2 tbs water

Enough of the fruits of your choice to cover the custard on the tart

(Soft fruits and berries only, do not use apples or pears) Strawberries, plums, cantaloupe, sectioned oranges, etc. Try using dried fruit like figs and/or dates!

Directions:

In a saucepan bring the milk so a simmer over medium high heat. In a medium bowl, whisk the sugar and egg yolks together. Add the cornstarch and flour to the egg yolk mixture and whisk until you get a smooth paste. Remove the milk from heat and add slowly to egg mixture, whisking constantly to prevent curdling. If any curdling does occur just pour everything through a strainer. Pour the egg mixture with milk back into the saucepan and stir until thickened under medium low heat. Stir in the vanilla extract. Pour into a clean bowl and cover the skin of the cream with plastic wrap to prevent a crust from forming. Refrigerate until you have baked your crust and sliced your fruit.

To make the crust, place the softened butter and sugar in a medium bowl and beat with an electric mixer or wooden spoon until light and fluffy. Add egg and mix to combine. Add flour and salt and stir in slowly with a wooden spoon (don’t break you electric mixer for this) until a pasty dough forms. Wrap the dough in plastic wrap and form into a thin disk.  Place in the freezer for 15 minutes while you slice your fruits.

Preheat your oven to 400 degrees F. Spray a tart tin with a removable core with cooking spray lightly. Quickly press the dough into the tin as evenly as possible. Place the tin into the freezer while your oven preheats. Poke a few holes with a skewer in the center of the dough. Bake the cooled dough for 5 minutes at 400 F then reduce your oven to 350 and bake for 15 more minutes.

Cool the baked crust completely before adding the cream.

To assemble, first remove the removable center from underneath the crust carefully. Spread the pastry cream into an even layer all over the inside of the crust.

In a small glass bowl mix together the jam and water and microwave for 30 seconds on high.

Design the tart the way you like with sliced fruit. Brush the glaze on top of the fruit Enjoy!

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Easy Fresh Pasta Recipe

Fresh pasta is so delicious and easy to make. It only takes a few ingredients and a little patience to get hot fresh pasta in no time!

This recipe makes about two servings, feel free to double it for more!

Ingredients:
1 cup all purpose flour or white whole wheat flour (regular whole wheat doesn’t work out as well)
1 egg (or two egg whites)
1/2 tsp salt
2 tbs water or as needed to bring dough together

Directions:
If you have an electric mixer with a dough hook, now’s the time to pop that baby out. Put all of the ingredients in the bowl of your stand mixer and turn your machine on until the dough forms. Kneed for about 5 minutes or until the dough is smooth and elastic. (jump to steps after hand kneading method to continue)

If your doing this by hand then pop out a large mixing bowl, add the flour and salt. Stir to combine. Make a little valley out of the flour with your fingers. Add the egg or egg whites and water into the hole. Mix all the ingredients in the bowl until a dough. It the dough seems dry add another tablespoon of water and knead until a single ball comes together. Knead the dough on a lightly floured surface for about 5 minutes or until it becomes smooth and elastic.

Place the dough in a plastic bag or wrap in plastic wrap and refrigerate for 20 minutes at least before rolling out. When you are ready to roll out and cook the pasta bring a large pot of salted water to a boil.

Take your pasta dough and cut it into two pieces and roll each piece one at a time either using a floured rolling pin on a floured surface or a floured pasta roller. Cut out the pasta into the shapes you desire and boil for 2 to 3 minutes for thorough cooked pasta. If aldente is how you like your pasta then leave the cut out pasta to dry for twenty minutes and then boil for 45 seconds! Drain the pasta and serve warm with some tomato sauce or use in your favorite pasta dishes. Enjoy!