Summer Fruit Tart

Summer Fruit Tart Print

Okay, so I might be pushing it a bit making a summer fruit tart in mid-May, but truth is, you could make this tart pretty much any time of the year if cost isn’t a factor for you. (Out of season fruit can be a little on the pricey side depending on where you live….) But that, my friends is the only possible drawback to this oh so pretty tart, that will garner many oohs and aahs when served at your next gathering. I used strawberries, blueberries, kiwis, and raspberries, but blackberries and/or mandarin oranges are a couple of other options that would be tasty – and pretty, as well. If you are short of time, you can easily make the crust and cream filling a day or two in advance; putting the fruit topping on the day you’ll be serving the tart. I hope you’ll try this delicious and easy tart, whatever the season!

Ingredients

    For the crust:
  • 3 tablespoons maple syrup
  • 1 cup all-purpose flour
  • 1/3 cup pecans, very finely chopped
  • 1 1/4 sticks unsalted butter, softened and cubed
  • For the filling:
  • 1 8-ounce package light cream cheese, softened
  • 4 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 3/4 cup whipping cream, whipped to soft peaks
  • For the fruit topping:
  • Fresh strawberries, kiwi slices (cut in half), blueberries, raspberries
  • For the glaze:
  • 1/2 cup of orange marmalade

Directions

    Preheat oven to 350⁰ F

    For the crust:
  1. In a food processor, combine the flour, butter, nuts, and maple syrup and process until the mixture forms a sticky ball.
  2. With your fingers, press the dough into the bottom and up the sides of a 12-inch removable-bottom tart pan (You may need to dip your fingers into some flour to keep the dough from sticking to them as you press it into the pan). Bake for 12-14 minutes, until lightly browned. Set aside to cool completely.
  3. For the cream filling:
  4. Beat the cream cheese, maple syrup, and vanilla together until smooth. Fold in the whipped cream until completely incorporated. Spread over the cooled crust.
  5. For the fruit topping:
  6. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust in a double layer. For the next circle, use 1/4-inch kiwi slices (cut in half). Add a circle of blueberries, then a circle of raspberries in the middle, or just mound raspberries in the circle of blueberries. (See photos).
  7. For the glaze:
  8. Strain orange marmalade into a small bowl, using a fine mesh strainer. Microwave the resulting jelly on high for 15-20 seconds, just to warm it. Using a soft brush, gently brush the jelly over the fruit until completely covered. (There may be a little jelly left over)
  9. Keep the tart in the refrigerator. Remove about 15 minutes before serving. Serve with whipped cream.
  10. Serves: 8

    Adapted from: The Food Network

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Oatmeal Peanut Butter Sandwich Cookies Print

Most everyone has their favorite Girl Scout cookie; I’ve certainly had my favorites over the years (frankly, I wouldn’t turn any of them down…), but the one that’s stood the test of time is the Do-si-do. Those yummy cookies with the creamy peanut butter filling sandwiched between tender oatmeal cookies somehow keep going in my mouth one after the other. These Oatmeal Peanut Butter Sandwich Cookies are a copycat of those wonderful Do-si-dos, but they’ve been made without refined sugar; which, despite the abundance of butter and peanut butter, still makes them more healthful than the original version. When you’ve depleted your stash of Do-si-dos, this recipe for Oatmeal Peanut Butter Sandwich cookies will be waiting for you, calling your name….

Peanut Butter Oatmeal Sandwich Cookies

Ingredients

    For the cookies:
  • 3/4 cup unsalted butter (1 1/2 sticks), room temperature
  • 1/2 cup peanut butter (smooth)
  • 5 tablespoons of maple syrup
  • 1 cup, plus 3 tablespoons of flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/4 cup of quick oatmeal
  • For the filling:
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup peanut butter (smooth)
  • 2 tablespoons maple syrup

Directions

    Preheat oven to 350⁰ F

    For the cookies:
  1. Line 2 baking sheets with parchment paper.
  2. With a stand or hand mixer cream together the 3/4 cup butter, 1/2 cup of peanut butter and 1/4 cup of maple syrup until well combined.
  3. Mix in the flour, oats, baking soda, and salt until just combined.
  4. Roll out the dough to 1/4 inch thick. Using a two-inch cookie cutter, cut out the cookies.
  5. Place cookies onto a baking sheet, about an inch apart, and chill on the sheets for about 20 minutes before baking.
  6. Bake for 9-11 minutes or until golden brown. Let cool on a wire rack while you make the peanut butter filling.
  7. For the filling:
  8. Add the butter, peanut butter, and remaining 2 tablespoons maple syrup to a medium bowl and mix on medium speed until fully combined and fluffy.
  9. Pipe or use a spoon to spread a generous tablespoon of the filling on one of the cookies and top with another cookie to make the sandwiches.
  10. Makes: 12 Sandwich Cookies

    Adapted from: Dinner, then Dessert

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White Chocolate Mousse In Chocolate Eggs

White Chocolate Mousse in Chocolate Eggs Print

So, I got all kinds of confident after my layer cake success for my last post and decided, “what the heck! – I’m going to make pretty chocolate eggs with some kind of super yummy filling in them for Easter”! Keep in mind that I had never tempered chocolate, nor had I ever used a candy or chocolate mold. We’ll call it a learning experience…. At the end of a full day, I completed this delicious White Chocolate Mousse in Chocolate Eggs treat. I have to say, that I’m really happy to have learned the process for tempering chocolate and know that it’ll be valuable in my future candy making adventures. If you don’t feel like you’re up to the challenge of molding chocolate and filling it with mousse, you can just make the super easy and wonderfully delicious white chocolate mousse and serve it in pretty glasses with a few raspberries and/or shaved chocolate on top. It looks elegant and tastes like you spent hours on it. Happiest of Easters, everyone!!

Ingredients

    For the chocolate eggs:
  • 12 ounces dark chocolate (I used Guittard bittersweet) Do NOT use chocolate chips.
  • For the white chocolate mousse:
  • 6 ounces white chocolate, coarsely chopped
  • 1 1/2 cups heavy cream, cold
  • Ingredients

      For the chocolate eggs:
    1. Using a large, sharp knife, chop the chocolate into small pieces, about the size of a pea. Divide the chocolate; 8 ounces into a medium glass bowl, and 4 ounces in a small bowl. Set aside.
    2. Put the medium bowl of chocolate (8 oz.) into the microwave and melt on high in 20 to 25 second increments, stirring until it is melted and with a temperature of 115° to 118° F. When the chocolate is almost melted, reduce your microwave time to as little as 5 seconds so the chocolate doesn’t burn.
    3. Begin “seeding” the melted chocolate by adding the chocolate pieces in the small bowl (4 oz.), a little at a time, gently stirring until they are completely melted. Stir and seed until the temperature of the chocolate is 88° to 91° F, and the seeding pieces are fully melted.
    4. Your chocolate has now been tempered. Use the chocolate in its tempered range. If it begins to cool, you can microwave it at half power to bring it back up to temperature. Alternatively, you can place the pan of chocolate on a heating pad turned to low; place a towel on top of the heating pad. Check the temperature of the chocolate frequently to insure that it stays in the recommended temperature range.
    5. To “build” the chocolate eggs, simply follow the instructions on the mold package. I found mine here, but you can find all kinds of chocolate molds on-line that will work just as well.
    6. Using a sharp knife, cut “holes” in the top of each chocolate egg half, so that when you glue them together with more chocolate it leaves a hole in the top of the egg for the mousse to be piped into.
    7. For the white chocolate mousse:
    8. Place white chocolate in a large glass bowl. Add ⅓ cup heavy cream and microwave until melted and smooth. Heat in 20-30 second intervals, stirring in between. Allow to cool until it reaches room temperature.
    9. In a large, chilled bowl beat the remainder of the heavy cream with either a stand or hand mixer until soft peaks form. Add 2 tablespoons of the whipped cream to the white chocolate mixture and whisk by hand until smooth. Add half of the remaining whipped cream, folding gently until combined. Add the remaining whipped cream and fold until combined and smooth. Chill the mousse for about 2 hours, or until set.
    10. Fill a piping bag fitted with a star nozzle with the mousse and carefully fill each chocolate egg through the hole you left on top.
    11. Sprinkle with chocolate shavings or top with a couple of raspberries.
    White chocolate mousse recipe adapted from: Pretty. Simple. Sweet

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Better for you Banana Cake

Better for You Banana Cake Print

Oh my gosh, it’s going to be Easter in just a couple of weeks!! Yeah, I know…news flash! Clearly this holiday has sneaked up on me, so I got busy experimenting with some Easter dessert options.

My first is: Better for You Banana cake. Until now, I haven’t brought you a layer cake recipe and that’s because I’ve always had such bad luck with them – they’ve all been “leaners”. You know…the ones that no matter which way you turn them, are always tilted. Which is kind of embarrassing since I’m supposed to be a baker, and that includes making layer cakes that don’t look like they’re going to fall over.

So I stepped out of that comfort zone I’m so fond of and went about learning the “technicalities” of making a straight up, level, flat cake layer. And it wasn’t nearly as scary or daunting a task as I had thought it would be. Imagine that? Basically, you just need to wrap some wet strips of towel around the edge of the cake pan in whatever width the pan is, usually 2-3″, attaching them with large safety pins. The moisture from the wet towel strips help the cake to bake more evenly, preventing the dome that forms, which is the primary reason layer cakes lean. You can find more detailed information for the procedure on one of my favorite blogs: The Kitchn.

You really should give this Better for You Banana cake a try. It’s been lightened up from the original recipe; both the butter and sweetener has been reduced (as usual, I used real maple syrup for the sweetener). This banana cake is moist, flavorful, and downright irresistible. So why resist?

Ingredients

    For the Cake:
  • 1 cup milk
  • 2 tablespoons lemon juice
  • 3/4 cup butter, room temp
  • 1 cup real maple syrup
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons baking soda
  • 3 cups flour
  • 3 ripe bananas mashed, about 1½ cups
  • For the Frosting
  • 8 ounces (1 package) cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk
  • 1/3 cup sweetened flaked coconut, optional
  • Directions

      Preheat oven to 325°F

      For the Cake:
    1. Spray three 8-inch round cake pans or two 9-inch round cake pans with Baker’s Joy (or similar) spray. Set aside.
    2. Whisk the milk and lemon juice together in a medium bowl. Set aside.
    3. Combine flour, salt, and baking soda in a medium bowl. Set aside.
    4. Using a hand mixer or a stand mixer fitted with the paddle attachment beat the butter and syrup in a large bowl until combined, adding in the syrup a little at a time until fully incorporated (The mixture will appear slightly “curdled”, but don’t worry, it’s just fine).
    5. Add in the eggs and vanilla and mix until smooth, scraping down the sides of the bowl.
    6. Add in the milk and flour mixture in alternating additions, beginning and ending with flour, mixing on low and scraping the sides of the bowl as needed.
    7. Finally, mix in the mashed bananas until just incorporated.
    8. Divide the batter evenly among the pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Rotate the pans in the oven halfway through baking.
    9. Cool cakes in the pans for 15-20 minutes; then remove from the pans and place on a wire rack to cool completely.
    10. For the Frosting:
    11. Using a hand mixer or a stand mixer fitted with the paddle attachment mix the butter and cream cheese together for 2 minutes until creamy. Mix in the maple syrup.
    12. Add in the vanilla and 1 tablespoon of milk.
    13. With the mixer on medium, blend until creamy, scraping the sides of the bowl as needed.
    14. Add remaining tablespoon of milk, if needed and mix until combined. Frost cake.
    15. For the Toasted Coconut, Optional:
    16. Place the coconut in a nonstick skillet over medium-low heat, stirring gently but constantly. The coconut will start to turn light brown; watch carefully, because it burns quickly.
    17. Remove the pan from the heat and allow the coconut to cool completely. (I spread mine out on a paper plate so it wouldn’t continue to brown in the warm pan and would cool faster.)
    18. Sprinkle cake with the toasted coconut.

    Adapted from: Cookies & Cups

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Chocolate Mint Ganache Brownies Print

It’s St. Patrick’s Day week and whether we’re Irish or not, it’s so much fun to celebrate any and all things “Irish”! My contribution to this most green of days are these Chocolate Mint Ganache Brownies. Leave off the minty-green piping and you can serve these amazing ganache-glazed brownies any time of the year… I found this Grasshopper Brownies recipe on a favorite blog, Smitten Kitchen and adapted it using my standard maple syrup sweetener. Doing so, slightly reduces the amount of butter and egg in the recipe, which, along with the use of an unrefined sweetener, helps to make these just a wee bit more healthful. I hope your St. Patrick’s day celebrations are filled with fun, some wearin’ o’ the green, and just maybe a chocolate mint ganache brownie…or two… Sláinte!

Ingredients

    For brownies:
  • 1 1/4 sticks (10 tablespoons) unsalted butter
  • 1 1/3 cup bittersweet chocolate chips (I used Guittard)
  • 1 cup maple syrup (the real stuff)
  • 2 large eggs, plus 1 egg yolk, lightly beaten
  • 1 1/4 teaspoons vanilla
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
  • 1/2 teaspoon salt
  • For chocolate mint ganache:
  • 1/2 cup half & half
  • 1 1/4 cup semi-sweet chocolate chips
  • 1 1/4 teaspoon peppermint extract
  • For mint piping, optional: (See note below)
  • 1/4 cup half & half (light cream)
  • 3/4 cup quality white chocolate chips (I used Guittard Choc-au-Lait)
  • 1/2 teaspoon peppermint extract
  • McCormick’s Color from Nature food coloring (see package on how to make the color green)

Directions

Preheat oven to 350°F

    Brownie layer:
  1. Spray Baker’s Joy spray oil (or similar) on a 13 x 9-inch baking pan lined with a sheet of heavy-duty foil, leaving a 2 inch overhang on the long side.
  2. Melt butter, chocolate, and maple syrup in a 4-quart heavy saucepan over low heat, stirring until smooth. Remove from heat. Whisk in eggs and vanilla until combined. Whisk in flour, cocoa, and salt until just combined. Don’t over stir; it makes for tough brownies!
  3. Spread batter evenly in baking pan and bake on the middle oven rack until set and a toothpick inserted in center comes out with moist crumbs adhering, for 20 minutes. Cool completely in pan, about 1 1/2 hours.
  4. Chocolate mint ganache:
  5. Bring light cream to a simmer in a medium saucepan; remove from heat. Pour light cream over bittersweet chocolate in a bowl. Let sit for about a minute; then whisk until smooth. Stir in extract and set aside for 20 minutes to cool and thicken.
  6. Spread chocolate mint ganache evenly over the top of cooled brownies. Chill until firm, about 30 minutes. Remove brownies from pan using the foil overhang. Cut the brownies into squares using a large sharp knife. (If you’re fussy like me and want all of your brownies to have tidy, clean edges, I’d recommend wiping the knife clean after each cut).
  7. Mint piping, optional: (See note below)
  8. Bring light cream to a simmer in a small saucepan; remove from heat. Pour light cream over white chocolate in a bowl. Let sit for about a minute, then whisk until smooth. Stir in extract and set aside for 15-20 minutes until it cools and thickens enough to pipe easily.
NOTE: The piping I put on these brownies was in celebration of St. Patrick’s Day, obviously, but feel free to leave it off; they’ll still be completely scrumptious.

Adapted from: Smitten Kitchen

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Orange Poppy Seed Olive Oil Cake

Orange Poppy Seed Olive Oil Cake Print

How many times have you tried a new recipe and upon taking that first bite, knew you had a “keeper”? Well, this Orange Poppy Seed Olive Oil Cake is one of those! I know I’ll make this cake again and again; moist and full of flavor, and so easy to pull together! I found some Cara Cara navel oranges at our town’s version of Whole Foods and was keen to try them in this cake; they’re a little larger and sweeter than the regular navel oranges you find in most grocery stores. The juicy flesh is a pretty deep orange color, which doesn’t affect it’s flavor at all, but sure makes for a lovely accent in the photos; and food lover/geeky photographer that I am, I pay attention to those things…. I would love to know if you try this recipe and what you think of it. Please feel free to send your comments.

Ingredients

    For the cake:
  • 1/2 cup olive oil
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3 tablespoons poppy seeds
  • 3/4 cup whole milk
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon finely grated orange zest
  • 1/4 cup fresh orange juice (from Cara Cara navel oranges)
  • 3/4 cup maple sugar
  • 3 large eggs
  • For the glaze:
  • 1/2 cup maple syrup
  • 3 tablespoons fresh orange juice
  • 1/2 teaspoon orange extract

Directions

Preheat oven to 350°F

    For the cake:
  1. Line a 9-inch round baking pan with parchment paper; spray with Baker’s Joy or similar. In a large bowl whisk the flour, baking powder, baking soda, and salt together; set aside.
  2. In another bowl, whisk together the oil, milk, melted butter, vanilla, and 1/4 cup of the orange juice; set aside.
  3. Mix the maple sugar and zest together until thoroughly combined. Mix the orange-sugar blend and eggs in a large bowl and using either a hand mixer or stand mixer with the paddle attachment; beat on medium-high, about 2-3 minutes.
  4. Reduce mixer speed and add the flour mixture and milk mixtures alternately, beginning and ending with the flour mixture. Mix well after each addition.
  5. Pour the batter into the prepared pan and bake until a cake tester or toothpick comes out clean; check at 45 minutes. Cool the cake in the pan for 25-30 minutes, then transfer to a wire cooling rack to cool completely.
  6. For the glaze:
  7. In a small saucepan, bring the maple syrup, 3 tablespoons orange juice, and orange extract to a low boil, simmering for 10-12 minutes. Remove from heat to cool and thicken. Drizzle over the cooled cake. Let cake set for about an hour before serving.
Adapted from: Baker by Nature

NOTE: If you can’t find Cara Cara oranges in your grocery store, regular navel oranges will work just fine.

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Maple Shortbread Cookies-Valentines

Maple Shortbread Cookies Print

Do I have any cookie monsters out there? How ’bout lovers of shortbread cookies? Shortbread is such a simple, classic cookie! Buttery, flaky, and with this version – maple-y! The easiness of these 4-ingredient Maple Shortbread Cookies make them even better, in my book. Most of the time in the recipes I bring you, you have the option of changing out the maple sugar for maple syrup or even regular granulated cane sugar, but these cookies, really need the maple sugar in them for the taste and texture to be just right. Also, I used cookie cutters this time (to celebrate the Valentines Day holiday), but they’re ready to serve in a flash if you just cut them into squares or rectangles. I hope you’ll give these maple shortbread cookies a try and see what you think; they could just turn out to be your new favorite cookie…. Hey, it could happen…. Happy Valentines Day, everyone!

Ingredients

  • 1 cup (2 sticks) unsalted butter, cold
  • 1/2 cup maple sugar (NOT maple syrup)
  • 2 cups all-purpose flour
  • 1/8 teaspoon salt

Directions

Preheat oven to 325°F

  1. Cut the butter into 1/2 inch pieces.
  2. Combine butter and sugar in the bowl of a stand mixer and mix on low speed for a minute or two until it softens slightly. Add the flour and the salt and mix until the ingredients come together and forms an irregular ball.
  3. Place the dough on a piece of waxed paper, press it into a rectangle shape; then place another piece of waxed paper on top of the dough. Refrigerate until lightly chilled, about 30-40 minutes.
  4. When the dough is cool remove it from the refrigerator and roll it to about 1/4″ thickness with a rolling pin. To avoid making a mess on your counter, just leave the dough between the two pieces of parchment paper when you roll it flat.
  5. Cut out cookies with a cookie cutter or slice the dough into rectangles or squares with a sharp knife.
  6. Place the cookies on a cookie sheet pan and bake until they are set, and barely browned, 25-30 minutes. Transfer cookies to a cooling rack.
Barely adapted from: The Cookbook Reader

Makes: 10-12 Cookies (Depending on the size of your cutters or how large you want to slice them)

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maple walnut brittle

Maple Syrup-Sweetened Treats Print

So, I have something a little different for you with this post; I’ve been busy gathering an amazing collection of maple syrup-sweetened treats that I thought you all might want to check out and try some time. Of course, if you’ve been following Dreaming Dessert for a while, you’ll have noticed that I use maple sugar or maple syrup almost exclusively to sweetened the desserts and treats I bring to you. In my wanderings on the net and Pinterest, I discovered such a selection of incredible maple sweetened treats that I had a heck of a time choosing from all of the awesome-looking options; the photography is so amazing, I want to eat them off the screen!

Maple Apple Breakfast Crisp
Maple Apple Breakfast Crisp from Celebrating Sweets

maple walnut brittle
Maple Walnut Brittle at Seasons and Suppers

Maple Syrup-Sweetened Treats
Pumplin Spice Granola from Gimme Some Oven

This granola would be oh so good over some vanilla yogurt! Mmmmm….

maple sweetened apple butter
Slow Cooker Maple Sweetened Apple Butter at An Oregon Cottage


Coconut Oil Peanut Butter Fudge from The Honor System

This fudge is vegan and gluten free. That means there’s no calories, right? 😉

I hope you find this selection of maple syrup-sweetened treats as enticing and irresistible as I do!
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Maple Baked Pears with Toasted Pecans

Maple Baked Pears with Toasted Pecans Print

In keeping with the healthful dessert eating trend I began at the first of the year, (I’m not sure that once really creates a “trend”, but bear with me…), I thought you all might want to try these Maple Baked Pears with Toasted Pecans. They’re soooo easy! There’s all of five ingredients in this baked-until-tender, maple syrup-sweetened, toasty pecan, pear dessert. They’re perfect for a weeknight dessert craving without carrying all of that guilt baggage into the next day. Top these pears with a dollop of vanilla yogurt, lightly-sweetened whipped cream or creme fraiche, (yeah, it’s a bit of a splurge…) and you have a perfect dinner party dessert. I’ve reduced the amount of maple syrup and vanilla from the original recipe, which you can find over at the delightful blog, Sally’s Baking Addiction.

Maple Baked Pears and Toasted Pecans

pear still life

Ingredients

  • 4 Anjou pears
  • 1/3 cup pure maple syrup
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/2 cup pecans, coarsely chopped, lightly toasted*

Directions

Preheat oven to 375°F

  1. Line a rimmed baking sheet with parchment or foil.
  2. Cut pears in half, then trim a small, thin slice off the other side so the pears won’t tip over when placed on the baking sheet. Use a melon baller or teaspoon to scoop out the seeds.
  3. Place pears, facing up, on the baking sheet. Sprinkle with cinnamon.
  4. Mix the maple syrup and vanilla extract together in a small bowl. Drizzle all but 2 tablespoons over the pears, reserving remaining syrup for after the pears are baked.
  5. Bake pears for 30 minutes or until soft (test with a fork). Remove from the oven and immediately drizzle with the remaining maple-vanilla syrup mixture. Sprinkle with toasted pecans and serve warm.
NOTE: *To toast pecans: Spread 1/2 cup pecans on an ungreased, rimmed baking sheet. Bake in a 350°F oven for 4-5 minutes (The nuts will have just started to brown. Watch carefully to insure that the nuts don’t burn.)

If you have any leftovers, they’ll keep in the fridge for up to 5 days.

Serves: 8

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Blackberry Almond Tart Print

After the rich, sometimes decadent, possibly indulgent (I seem to use that word a lot here…), desserts and sweet treats of the holidays, I thought maybe something fruitful and more healthful-leaning might be in order. Enter Blackberry Almond Tart! Now, this purple jewel of a tart isn’t entirely without sin – all of those blackberries sit inside a nut shortbread crust. In the crust’s defense, however, the butter was reduced by half, without losing any tenderness or flavor. Honest. Fresh blackberries are available in the stores at this time of the year, but I mostly used frozen berries to keep costs down; if you don’t mind the expense, fresh is always best. The next time you’re looking for an easy fruit tart, I hope you’ll try this Blackberry Almond Tart.

Blackberry almond tart

Blackberry almond tart

Ingredients

  • 2/3 cup all-purpose flour
  • 1/4 cup blanched almonds, finely ground
  • 2 tablespoon maple sugar
  • 4 tablespoons cold butter, cut in small cubes
  • 3 tablespoons lemon juice
  • 1/8 teaspoon almond extract
  • 2 tablespoons all-purpose flour
  • 1/2 cup maple sugar
  • 1/8 teaspoon ground cinnamon
  • 4 cups frozen blackberries, thawed
  • 1 cup fresh blackberries
  • 3 tablespoons slivered almonds, lightly toasted

Directions

Preheat oven to 375ºF

  1. Place oven rack in lowest position. Have an 8-inch tart pan with removable bottom or a 8-inch springform pan ready. I used a 14×5-inch rectangular tart pan. You can find them here.
  2. To make crust in food processor: Process 2/3 cup flour, 1/4 cup ground blanched almonds, 2 tablespoons maple sugar and the butter, pulsing until pea-sized crumbs form. With motor running, add lemon juice and almond extract. Process until dough leaves sides of bowl. (If you don’t have a food processor, by hand: Mix 2/3 cup flour, ground blanched almonds and 2 tablespoons maple sugar in a medium-size bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle with lemon juice and almond extract until combined.) Pour dough into the tart or springform pan.
  3. Lightly flour fingers and press dough about 1/4 inch thick over bottom and up the sides of the tart pan about 1/2 inch high in spring-form pan.
  4. Mix remaining 2 tablespoons flour, 1/2 cup maple sugar and the cinnamon in a large bowl. Add 4 cups blueberries and stir to mix and coat. Spread evenly in crust.
  5. Place tart on a rimmed cookie sheet lined with foil and bake 40 to 50 minutes until crust is well browned and the filling bubbles.
  6. Remove from oven, place on wire rack. Sprinkle with the 1 cup fresh blackberries and toasted, slivered almonds. Cool completely. Remove pan sides and place tart on serving plate.
Serves 6-8

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