Nectarine & Blueberry Tart

I especially loved this beautiful tart because in addition to being delicious, it is made with a flaky and buttery press-in crust and a cheesecake-like no-bake filling. Nice shortcuts! I topped it with my favorite summer fruit- white nectarines. The original recipe uses peaches which would also be fabulous.

This recipe was adapted from Martha Stewart Living. The chilled temperature and brightness from lemon zest made it very refreshing.

Yield: One 9 or 10-inch tart, about 8 to 10 servings

• 1 stick plus 3 tablespoons unsalted butter, room temperature
• 1/3 cup confectioners’ sugar
• 1 2/3 cups unbleached all-purpose flour
• 3/4 teaspoon kosher salt, divided
• 6 ounces cream cheese, room temperature
• 1 teaspoon grated lemon zest (from about 1/2 of a large lemon), plus 2 tablespoons fresh juice, divided
• 1/2 cup granulated sugar
• 2/3 cup heavy cream
• 2 1/2 to 3 peaches or nectarines (1 pound)
• 1 cup fresh blueberries
• mint leaves, for serving, optional

1. Preheat oven to 375°F, preferably on convection.
2. Beat butter with confectioners’ sugar on medium speed until pale and fluffy, about 3 minutes.
3. Reduce speed to medium-low; add flour and 1/2 teaspoon salt and beat until just combined and crumbly (do not overmix).
4. Press evenly into bottom and up sides of a 9-inch square tart pan or a 9- or 10-inch round tart pan, with a removable bottom.
5. Dock bottom at 1-inch intervals with the tines of a fork. Freeze 15 minutes.
6. Place on rimmed baking sheet or pizza tin, and bake until golden brown and set, 23 to 33 minutes. Let cool completely. (Crust can be kept at room temperature, wrapped in plastic, for up to 3 days.)
7. Beat together cream cheese, lemon zest, 1 tablespoon juice, and 1/4 cup granulated sugar on medium-high speed until creamy.
8. With mixer running, slowly add cream and beat until light and fluffy, 1 to 2 minutes. (You should have about 2 cups.)
9. Spread mixture into crust; refrigerate 1 to 2 hours.
10. Meanwhile, using a vegetable peeler, peel peaches/nectarines, if desired; cut into 1/2-inch-thick wedges. (I left the peels intact.)
11. Transfer to a bowl and stir in berries and remaining 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 1/4 teaspoon salt.
12. Just before serving, spoon macerated fruit over tart and drizzle some of juice from bowl over it. (I used all of the juice!)
13. Sprinkle with mint, if desired, and serve.

Peach Custard Pie

This was my go-to summer pie for years. I had forgotten about it somehow. This time, I made it with white peaches and upgraded the crust to my favorite Martha Stewart paté brisée. I also sweetened the filling with maple syrup. Wonderful!

This recipe was adapted from The Moosewood Cookbook by Mollie Katzen. The peaches can be substituted with apples for a fall version. A handful of chopped nuts can also be sprinkled over the filling.

Yield: one 9-inch pie

For the Crust:

• 1 1/4 cups plus 2 T all-purpose flour
• generous 1/2 tsp coarse salt
• 1 stick plus 1 T (9 T total) unsalted butter, cut into small cubes and chilled
• 4 T ice water

To Make the Crust:

1. Combine flour and salt in the bowl of a food processor.
2. Add the cubed, cold butter and pulse until resembles small peas.
3. While the food processor is running, drizzle in the ice water until dough forms.
4. Remove and form into a ball on a large sheet of plastic wrap.
5. Roll out between 2 sheets of plastic wrap and place in a pie dish.
6. Cover dish with plastic wrap and chill overnight.

For the Pie:

• 2 to 3 cups peeled and thinly sliced peaches (or tart apples or pitted dark cherries)(I used 3 large white peaches)
• 1 unbaked pie crust (recipe above)
• 4 large or extra-large eggs
• 5 T pure maple syrup, light brown sugar, or honey
• 8 oz (1 cup) whole milk Greek yogurt
• 1 tsp vanilla extract
• 1/2 tsp cinnamon

To Make the Pie:

1. Preheat the oven to 375 degrees, preferably on convection.
2. To peel the peaches: Bring a small pot of water to a boil. Using a sharp knife, mark the base of each peach with a small “x”. One at a time, place each peach in the boiling water for 20 to 30 seconds. Remove with a slotted spoon and briefly let cool. Remove skin.
3. Place the chilled pie crust on a parchment paper-lined rimmed baking sheet.
4. Spread the fruit slices evenly over the unbaked pie crust.
5. Combine all remaining ingredients in a food processor or blender and whip until frothy. (I used a Vitamix.)
6. Pour the custard over the fruit in the pie dish. (If desired, a small handful of chopped nuts can be sprinkled over the filling at this time.)
7. Cover the pie edge with a shield, and bake for about 45 to 50 minutes, or until solid in the center. I tented the entire pie with foil after 35 minutes.
8. Cool at least 1 hour before slicing. This pie tastes best at room temperature or cold.

Arugula Salad with Peaches, Basil, Goat Cheese & Pine Nuts

I have a quite a few summer recipes to share. 🙂  I loved this simple salad so much, I had to post it first. I’ve already made it a couple of times! It is composed of many of my seasonal favorites. Bright, fresh, creamy, crunchy and absolutely perfect.

This recipe is from The New York Times, contributed by Lidey Heuck. I used half of the dressing. I made the salad with white peach slices, but it would also be wonderful with sliced nectarines or mango. The author also suggested substituting cherries, strawberries, plums, raspberries or even cherry tomatoes. Lovely.

Yield: Serves 4 to 6 as an appetizer or side salad

• 1/4 cup (4 T) pine nuts or walnuts
• 2 to 4 T extra-virgin olive oil
• 1 to 2 T champagne vinegar or white wine vinegar
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 5 ounces baby arugula
• 2 ripe peaches, pitted and cut into 1/4-inch slices (about 10 ounces)
• 1/2 cup julienned fresh basil leaves
• 2 ounces creamy goat cheese, crumbled (about ½ cup), plus more to taste

1. In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 2 to 3 minutes. (I used a small cast iron skillet.) Remove from the heat.
2. In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar, salt and pepper. (I used 4 T olive oil and 2 T vinegar but used about half of the dressing on the salad and reserved the remaining dressing.)
3. Place the arugula in a large salad bowl. Pour just enough dressing over the greens to moisten, and toss to coat.
4. Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat.
5. Toss gently and serve immediately.

French Strawberry Cake

A friend shared this wonderful recipe with me knowing that I go strawberry picking every June. I couldn’t wait for my fresh picked berries to make it though. 😉 It was such a crowd pleaser, I will have to make it again with my special berries! It’s a summertime version of French Apple Cake. We ate it for dessert but it would also be fabulous as a coffee cake.

This recipe was adapted from Foodtastic Mom, via The View from the Great Island. I used 3 large eggs instead of jumbo eggs and modified the baking time. The recipe suggests baking the cake in a springform pan or a cast iron skillet. Next time, I’ll have to try the skillet version. Amazing!

Yield: Serves 6 to 8

• 1 1/2 cups all purpose flour
• 1 tsp baking powder
• 1/4 tsp coarse salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 1/4 cups granulated sugar, divided
• 1 1/2 tsp pure vanilla extract
• 3 large eggs
• 1/4 cup sour cream
• 1/4 cup buttermilk
• 14 ounces fresh strawberries, hulled and sliced

1. Set oven to 350°F, preferably on convection.
2. Lightly spray a 9 or 10 inch springform pan with cooking oil spray. (Alternatively, a 10-inch cast iron skillet can be used.)
3. Whisk together the flour, baking powder, and salt and set aside.
4. Cream the soft butter with 1 cup of granulated sugar in a stand mixer for 3-4 minutes, until light and fluffy. Scrape down the side of the bowl a couple of times.
5. Beat in the eggs, one at a time, and then beat in the vanilla.
6. Stir the sour cream and buttermilk together, and then add the flour to the mixing bowl alternately with the wet, beginning and ending with the flour. Mix until combined, but be careful not to overmix.
7. Fold in the berries and turn into the prepared pan. Smooth out the top. Sprinkle the surface of the cake liberally with the remaining 1/4 cup of granulated sugar.
8. Bake for 35 to 40 minutes, or until the cake no longer jiggles in the center and the top is golden and slightly crackled. This cake is meant to be custardy in the center. The exact cooking time will depend on the pan size you use. You can insert a toothpick in the center to test. (I baked mine for 38 minutes in a 9-inch springform pan.) Update: The (also delicious) 10-inch cast iron skillet version made with freshly picked berries baked for 35 minutes. I may even check it slightly earlier next time.
9. Let cool briefly, and then unlatch the spring and remove the outer ring. I like to run a spreading knife along the edge first to loosen any parts of the cake that are sticking to the pan. If using a skillet, serve the cake right out of the pan.
10. Cool completely on a rack before slicing.

Notes:

• This version uses half sour cream and half buttermilk, but you can use all sour cream, all buttermilk, half and half, full fat yogurt, or full fat milk for this cake.
• Other berries or fruit can be substituted for the strawberries.

One Year Ago: Berry Breeze and Blueberry Muffin Tops with Streusel Topping

Two Years Ago: Whole Grain Blueberry Muffins with Orange Streusel

Three Years Ago: Dori Sanders’ Blueberry Cornmeal Muffins

Four Years Ago: Alton Brown’s Berry Muffins

Five Years Ago: Whole Wheat Raspberry Ricotta Scones

Whole Wheat-Bartlett Pear Crumb Cake

This cake was nutty, earthy, and really really moist. The entire house smelled absolutely incredible while it baked- much of the credit should be given to the orange zest in the batter. Even more wonderful orange flavor was added after the cake was removed from the oven when fresh orange juice was drizzled all over the top. Fabulous!

This recipe was adapted from Huckleberry: Stories, Secrets, and Recipes from our Kitchen by Zoe Nathan with Josh Loeb and Laurel Almerinda. I weighed whole roasted almonds and then finely ground them in a mini food processor instead of using store-bought almond flour. I used fat-free Greek yogurt instead of whole plain yogurt. I also substituted oat bran for the toasted wheat germ in the original recipe. Wheat bran or ground flaxseed would also work as substitutes. I also baked the cake in a 9-inch springform pan instead of a 10-inch cake pan.

The authors offer seasonal adaptations to this recipe by substituting blueberries, raspberries, cranberries, apricots, peaches, or figs for the pears. Yummy!

Yield: Makes one 9-inch cake

For the Topping:

• 1/2 cup (110 g) unsalted butter, at room temperature
• 55 g (1/2 cup plus 2 T) almond flour
• 20 g (1/4 cup plus 2 T) rolled oats
• 50 g (1/4 cup) granulated sugar
• 30 g (1/4 cup) whole wheat flour
• 3 T all-purpose flour
• 2 T oat bran, toasted wheat germ, wheat bran, or ground flaxseed
• 2 T light brown sugar
• 1/4 tsp coarse salt
• 20 g (1/4 cup) sliced almonds

For the Cake:

• 170 g (3/4 cup) unsalted butter, cubed, at room temperature
• 200 g (1 cup) granulated sugar
• 2 T light brown sugar
• 3/4 tsp coarse salt
• 1 T pure vanilla extract
• 2 large eggs
• 160 g (1 1/4 cups) all-purpose flour
• 55 g (3/4 cup) oat bran, toasted wheat germ, wheat bran, or ground flaxseed
• 25 g (1/4 cup) almond flour
• 3 T rye flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 cup (240 ml) plain yogurt (I used fat-free Greek yogurt)
• zest of 1 orange, *fruit reserved*
• 3 pears, peeled and thickly sliced into 6 pieces each (I used Bartlett pears)

To Make the Topping:

1. In a medium bowl, combine the butter, almond flour, oats, granulated sugar, whole wheat flour, all-purpose flour, wheat germ, brown sugar, and salt. Blend with a pastry blender until homogenous.
2. Add sliced almonds and blend with your fingers. Refrigerate until needed.

To Make the Cake:

1. Position a rack in the middle of your oven and preheat to 350 degrees. Line and grease a 9-inch springform pan with parchment paper and cooking spray.
2. In a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, brown sugar, and salt on medium-high speed until light and fluffy, about 2 minutes.
3. Incorporate the vanilla and eggs, one at a time, beating well after each addition. Be sure to scrape the sides of the bowl well.
4. Pause mixing and all the all-purpose flour, wheat germ, almond flour, rye flour, baking powder, baking soda, yogurt, and orange zest. Mix cautiously, just until incorporated. Do not over mix!
5. Scoop the batter into the prepared pan and cover evenly with the pears.
6. Top with the crumble, allowing a little fruit to poke through.
7. Bake for 1 hour 5 minutes or up to 1 hour 15 minutes, or until a cake tester comes out clean. Do not over bake!
8. Allow to cool for 15 minutes in the pan; then squeeze the orange over the entire cake.
9. Remove the side of the pan and gently pull the parchment paper from every nook and cranny of the cake.

Note: This cake is best served the day it is made, but it will keep, tightly wrapped, for up to 2 days at room temperature.

One Year Ago:

• Jacques Pepin’s Plum Galette
• Oat Cake with Blackberries & Blueberries

Two Years Ago:

• Buttermilk Cake with Raspberries
• Old-Fashioned Apple Crisp

Peach-Pie Crumble Bars

It is going to be really difficult not to make these cookie-like pie bars with my next batch of CSA share peaches. They were really good. The thick bottom crust has a nice crumb but is also a little bit brown and crisp on the bottom. A great combination of textures. The center is a fruity, jammy, and chunky pie filling… Mmmmm…. I also love that the peaches don’t have to be peeled! The only downfall is how long it takes to cool before being sliced. 🙂

This recipe was adapted from Martha Stewart Living. I used a blend of my CSA share yellow peaches and white donut peaches. I also reduced the baking time for a convection oven and covered the pan halfway through baking to prevent over-browning. (I may reduce the temperature to 350 degrees next time and increase the baking time? This would allow the top to brown more evenly without over-crisping the bottom of the crust.) The original recipe suggests replacing the peaches with other seasonal fruit such as nectarines or apricots, and, in the fall, apples. I’m looking forward to trying it with apples. Great!

I’m bringing this summer treat to share at Angie’s Fiesta Friday #83 hosted by Elaine @FoodBod and Jhuls @The Not So Creative Cook. Enjoy! 🙂

For the Crust:

• 1 stick plus 5 tablespoons unsalted butter, room temperature, plus more for pan
• 1 cup sugar
• 2 cups all-purpose flour
• 1 teaspoon coarse salt

For the Filling:

• 1 1/4 to 1 1/2 pounds peaches, pitted and cut into a 1/2-inch dice (3 1/2 cups)
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon coarse salt

1. Preheat oven to 375 degrees. Butter an 8-by-8-by-2-inch cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment. (I used cooking oil spray.) (Consider baking at 350 degrees and increasing the baking time.)
2. Make the Crust: Beat butter with sugar in a bowl until light and fluffy, about 3 minutes. Scrape down bowl. Add flour and salt; beat until dough forms clumps but does not completely hold together. Press 2 1/2 cups flour mixture into bottom and 1 inch up sides of prepared pan. (I used the bottom of a dry measuring cup.)
3. Make the Filling: Stir together peaches, sugar, flour, lemon juice, and salt in a bowl.
4. Pour the filling into the crust.
5. Crumble remaining flour mixture evenly over top, squeezing to create clumps. Bake until bubbling in center and crust is golden, about 1 hour on convection or up to 1 hour, 10 minutes in a standard oven. (If browning too quickly, tent top with foil- I covered mine after 35 minutes in the oven.)
6. Let cool 20 minutes. Remove from pan and let cool completely on a wire rack, about 1 hour. Cut into 2-inch squares.

One Year Ago:

• Raspberry Custard Tart

Two Years Ago:

• White Peach & Raspberry Cobbler with Butter Biscuits
• White Peach Vanilla Bean Jam with Cinnamon

Dori Sanders’ Blueberry Cornmeal Muffins

As much as I enjoy trying new dishes and recipes, I have been making the same peach cobbler for about 20 years! I originally found the recipe in Southern Living- but remembered that it was originally from Dori Sanders’ Country Cooking.

A few weeks ago, we stopped by a community trust fundraiser sale at one of the oldest homes in my town (Circa 1610!). I spotted- yes– Dori Sanders’ Country Cooking: Recipes and Stories from the Family Farm Stand on a table loaded with cookbooks. Yay! In the peach chapter, along with my favorite easy peach cobbler, was a recipe for peach cornmeal muffins.

As we had been on a Southern food binge after my husband’s birthday dinner and all of the leftovers (which we ate for DAYS), I had to make them right away. 🙂 Using blueberries instead of peaches seemed like the appropriate seasonal substitute. I also adapted the recipe to incorporate whole wheat pastry flour. Simple and delicious!

Yield: 12 muffins

• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 cup all-purpose flour
• 1/2 cup whole wheat pastry flour
• 1/2 cup cornmeal
• 1/8 tsp coarse salt
• 1 1/2 tsp baking powder
• 1/8 tsp freshly ground nutmeg
• 1/2 cup milk ( I used 1 percent)
• 1 cup blueberries (or finely chopped fresh peaches for the peach version)

1. Preheat oven to 350 degrees on convection.
2. In a large bowl, cream the butter and sugar, beating until light and fluffy. Add the egg and again beat until light and fluffy.
3. In a separate bowl, combine the flours, cornmeal, salt, baking powder, and nutmeg and mix well.
4. Add the dry mixture to the butter mixture in two parts alternating with the milk, stirring after each addition until just combined.
5. Add the fruit and stir until just incorporated.
6. Fill greased muffin tins two-thirds full with the batter and bake in the preheated oven for about 17 minutes on convection, or for up to 25 minutes in a standard oven. Cool for 5 minutes on a wire rack, then gently remove from muffin tins and allow to cool completely before serving.

One Year Ago:

• Whole Wheat Spicy Herb & Garlic Bread Loaf

Two Years Ago:

• Whole-Wheat Raspberry Ricotta Scones