Cardamom Pear Tart

Cardamom elevates the flavor in this French-style Cardamom Pear Tart, but pear is the undeniable star in this delicate yet flavor packed show-stopper.

Your friends and family will be wowed with your pastry prowess when they see this elegant Cardamom Pear Tart. No need to let them just how easy it is to create!

Move over apples! Pears are the star in my Cardamom Pear Tart! Pears are one of my favorite fall fruits, and very underappreciated in my opinion. Select your pears with care. Too ripe, and your pear slices will become mushy and fall apart. If under-ripe, the tart will not be as intensely pear flavored. I used D’Anjou pears, which are a short necked variety. I think the yield is a little better, and I like the the shape the slices make for the “petals.”

I always get a little nervous when it comes to pastry. Did I overwork the dough? Did it chill enough? Is it sticking to the counter? That’s why this press-in sweet crust is your best friend. It’s very forgiving and yields a sweet, crisp, and buttery shortbread cookie-like crust. Just make sure the thickness is fairly even.

Cardamom Pear Tart with a Calvados Apricot Glaze

Assembled Cardamom Pear Tart ready to bake!

Leaving the skin in the pear sauce adds texture and flavor.

Brush the Cardamom Pear Tart with melted butter before baking.

Cardamom Pear Tart

Course: Dessert

Servings

servings

Ingredients

7 large D’Anjou pears
brandy
butter
granulated cane sugar
ground cardamom
sea salt
water
powdered sugar
Crust
unsalted butter, softened
granulated can sugar
sea salt
1 large egg, at room temperature, beaten
all-purpose flour
Glaze
apricot spread (I prefer Santa Cruz brand)
water
Calvados (optional but highly recommended)

Directions

Wash the pears. Core and chop 4 of the pears, leaving the skin on. Set aside the remaining 3 pears.
In a large heavy bottomed skillet, melt 1 tbsp of butter. Add the pears, cardamom, salt, brandy, and 1/3 cup of the water. Cook on medium low heat, stirring frequently, until the pears are very soft and caramelized. Add additional water as necessary to prevent burning.
Allow the pears to cool. Mash the pears or run them through a food mill until the they are the consistency of applesauce. Set aside.
Peel and core the remaining pears. Cut into thin slices, approximately 1/8 inch thick.
In a large heavy bottomed skillet, melt 1 tbsp of butter. Add the sliced pears and 1/3 cup of water. Simmer/saute over medium heat, adding additional water if necessary, until the slices are just flexible. Remove from the heat and set aside.
Crust
Use a stand mixer fitted with a paddle attachment or a hand mixer to cream the butter.
Add the sugar and beat until light and fluffy. Add the egg gradually until just combined.
Add the flour and mix on low until just combined.
Press the dough into a 9″ tart pan with removable bottom. Dock the bottom of the crust with a fork.
Place the crust on a baking sheet and chill in the freezer for at least 15 min. Preheat the oven to 400 degrees F.
Remove the chilled crust from the freezer and line with foil or parchment. Fill with pie weights or dried beans. Blind bake on a baking sheet for 20 minutes.
Remove the pan from the oven and reduce the oven temperature to 350 degrees. Remove the weights and foil liner. Return to the oven for an additional 5 minutes.
Assemble & Bake the Tart
Add the pear sauce to the prepared tart shell and spread evenly.
Arrange the pear slices in concentric rings, with each slice slightly overlapping the edge of the next. Start on the outside and work your way to the center. Brush the top with 1 tbsp melted butter.
Bake on a sheet pan for 25 – 30 minutes at 350 degrees. The pears should be soft but not mushy.
While the tart is baking, prepare the apricot glaze. Combine the apricot spread, water, and Calvados in a small saucepan. Heat over medium to low heat, stirring frequently, until the mixture is a smooth liquid. Remove from the heat.
Remove the tart from the oven and turn on the broiler.
Using a small mesh strainer, sift 1 tbsp of powdered sugar over the top of the tart. Use a crust shield or cover the crust with aluminum foil to prevent burning.
Place the tart (still on the baking sheet) under the broiler for 3 – 5 minutes. Watch the tart carefully to prevent burning. Remove from the oven when the edges of pear slices have turned a golden brown.
Allow the tart to cool for 10 minutes, then brush the apricot glaze gently but generously over the top of the tart. Serve warm.

Notes

Calvados is apple or pear brandy from the Normandy region of France.

Recipe by Katie

Katie’s Carolina Jam Cupcakes

This is my adaptation of the “Tennessee Jam Cake” or “Kentucky Jam Cake.” Jam cakes are spiced, feature jam in the batter (typically blackberry) and can include chopped dried fruit and nuts. They are usually layered with caramel icing and served around the holidays.

In my Carolina version, the jam is a triple berry with blackberries, blueberries, and strawberries. I used mace instead of nutmeg and Ceylon cinnamon for a more refined spice flavor. I rarely have time for layer cakes and fancy piping in our busy house, so cupcakes are a quick and easy solution for this traditional Southern treat. You could also make into two loaf cakes.

Ingredients

For the jam:

3 heaped cups frozen mixed berries (strawberries, blueberries, and blackberries)
1/2 cup granulated cane sugar
1 tbsp lemon juice
1 tsp lemon zest

For the cake:

1/2 cup unsalted butter softened
1/4 cup shortening (I prefer a non hydrogenated variety like Nutiva)
1 1/4 cup granulated cane sugar
4 eggs, room temperature
2 1/2 cups cake flour (I like King Arthur)
1 tsp fine sea salt
1 tsp baking soda
1 tsp ground allspice
1 tsp ground mace
1 tsp ground cinnamon
1/2 tsp ground cloves
2/3 cup buttermilk

For the white caramel icing:

1/2 cup unsalted butter
1 cup whole milk
3 cups granulated cane sugar
1 1/2 tsp fine sea salt
1 tsp vanilla extract

Optional:

1/2 cup chopped pecans
1/2 cup golden raisins
24 pecan halves

Method

Make the jam. Combine the frozen berries, sugar, lemon juice, and lemon zest in a saucepan. Heat over low heat until the berries are thawed and juicy. Bring to a low simmer and cook for 20 to 25 minutes or until the mixture starts to gel on the back of a spoon. While the mixture cooks, mash the berries intermittently with a spoon or a potato masher. Strain the mixture through a fine mesh sieve to remove the seeds. Set aside to cool.

Preheat the oven to 350°. Line muffin tins with 24 paper liners.

Make the cake batter.Combine the flour, salt, soda, and spices in a bowl and set aside. Cream the butter, shortening, and sugar in a stand mixer on high for about five minutes. Add the room temperature eggs two at a time, mixing until thoroughly combined, about 1 minute on high in a stand mixer. Scrape the sides the bowl between each addition. Add half the flour mixture and mix on low until just combined. Do not over beat! Add the buttermilk and mix until just combined. Add the remaining flour and the jam and mix until just combined. If using chopped nuts and raisins, add these now, folding in by hand.

Distribute evenly between the lined muffin tins. Bake for about 20 minutes. Allow to cool before icing.

Make the white caramel icing. Melt the butter in medium to large saucepan. Add the sugar, milk, salt, and vanilla and bring to a simmer. Cook on low to medium heat until the mixture reaches the soft ball stage or 235 – 245°. Transfer the hot caramel to the bowl of a stand mixer and beat until creamy. If the mixture becomes to thick or sticky, add a small amount of cream and beat until the consistency is smooth again.

Top the cooled cupcakes with a dollop of the caramel icing, and garnish with pecans, if desired. Here’s a tip for creating a quick candied pecan: dip the halves in the caramel icing prior to beating. Bake on a parchment lined baking sheet at 350° for about five minutes.

Recipe by Katie

Grandma’s Tea Cakes with Pecans and Raisins

Both of my Grandmas made Tea Cakes, dating back to the 1915’s. Mom’s mother had a pecan orchard and plenty of nuts, so she included them, along with raisins, in her Old-Fashioned Tea Cakes. Dad’s mom made them without any add-ins. I have happy memories of eating them at both Grandmas’ houses. This recipe is for the fancy Tea Cakes. Most recipes call for rolling the dough and cutting the Tea Cakes out, but both of my Grandmas just pinched off some dough and used their fingers to flatten the Tea Cakes, so that’s the method I am recommending

¼ cup unsalted butter at room temperature

¼ cup butter-flavored Crisco

1 ⅓ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoons baking powder

½ teaspoon salt

¼ cup buttermilk

½ cup chopped and toasted pecans

½ cup golden raisins

In the large bowl of a stand mixer, beat the butter and shortening until creamy. Add the sugar and beat on medium low speed until creamed. Add the egg and vanilla and beat until combined.

In a medium bowl, combine the flour, baking soda and salt and whisk the ingredients to combine. Add about half of the flour mix to the butter mixture and beat until combined. Pour in the buttermilk and mix to combine, then add the remaining flour. The dough will be soft and sticky. Finally, add the nuts and raisins and mix to combine thoroughly. Using a spatula, scrape together the dough into a ball.

Turn the dough out onto a piece of Saran Wrap and refrigerate at least 1 hour or overnight. Remove from the refrigerator and using a medium ice cream scoop, portion out 9 scoops of dough onto a parchment-lined cookie sheet. Flour your hands and form the scoops into balls. Using your fingers, press the balls down to about ¼ inch. Make sure you leave about 1 ½ inches between raw cookies, as they spread out. Bake at 350° for 10-11 minutes or until the bottoms of the cookies are lightly browned. Cool for 5 minutes on the cookie sheet. Remove to a rack and finish cooling the cookies. Store in an airtight container.

Recipe by Mary

Apple Almond Crisp

Apple season is here! While the thought of a fresh apple pie waifs across your mind, think of this more playful combination of a bubbling filling and a crisp nutty topping under a scoop of vanilla ice cream. You can experiment with different types of apples in the recipe, and I sometimes use equal amounts of green and red apples for a change. This desert never fails to please!

¾ cup plus 2 tablespoons all-purpose flour, divided

1 ¼ cup light brown sugar, packed and divided

1 teaspoon ground cardamom

½ teaspoon ground ginger

½ teaspoon salt

3 ounces almond paste, crumbled

6 tablespoons chilled unsalted butter, cut into ½” cubes

3 ½-4 pounds of Granny Smith apples, peeled and cut into ¾ “pieces

½ cup granulated sugar

1 tablespoon fresh lemon juice

2 teaspoons ground cinnamon

½ teaspoon freshly grated nutmeg

Preheat oven to 350°. Butter a 13x9x2” glass baking dish. To make the topping, blend ¾ cup flour, ¼ cup of packed brown sugar, 1 teaspoon of cardamom, ½ teaspoon ginger, ½ teaspoon of grated nutmeg and salt in a food processor. Add almond paste and process until fine crumbs form. Add butter and pulse until mixture begins to clump together. Transfer to a bowl and mix in sliced almonds.

To make the filling, in a large bowl, toss the apples with ½ cup of granulated and 1 cup of light brown packed sugar. Add lemon juice and toss the apples to cover them with the lemon juice. Add the cinnamon, nutmeg and the remaining 2 tablespoons of flour. Mix well.

Spread the apple mixture in the buttered dish. Sprinkle on the topping and bake for 1 hour, or until the topping is golden and the apple filling is bubbly. Serve warm with ice cream.

Recipe by Mary

Plum Galette

The crust for this galette was a happy accident! The shortening didn’t make it home from the store, and coconut oil was the closet thing I had in pantry. It worked amazingly well. The rustic nature of this free form pie hides a world of mistakes with the pastry, which I have to admit I am prone to! Try it with any any fresh seasonal fruit.

Ingredients

For the Pastry:

2 1/4 cups all-purpose flour
1/2 cup cold unsalted butter, cut into small pieces
4 tbsp refined coconut oil
1 tsp coarse sea salt
1/2 cup ice water

For the filling

2 1/2 lbs plums
1/4 cup granulated cane sugar
1/4 cup light brown sugar
3 tbsp almond flour
3 tbsp all-purpose flour
1/2 tsp coarse sea salt
3 tbsp unsalted butter

For the topping

2-3 tbsp heavy cream
1-2 tbsp granulated cane sugar

Method

Make the pastry. Add the flour and salt to a food processor and pulse to combine. Add the coconut oil and process until completely incorporated. Add the cold butter and pulse until the butter is somewhat incorporated, but there are still small pea size pieces of butter in the mix. Add the ice water a few tablespoons at a time, pulsing in between addition until the mixture starts to form a crumbly dough. Form into an oval disc and roll out on a floured surface until 1/8 to 1/4 inch thick. Transfer to a parchment lined baking sheet and set aside while your prepare the fruit & filling. If its quite warm in your kitchen, you can put the pan in the refrigerator until your ready to use it.

Preheat the oven to 400°. Slice the plums in half and remove the pits. Slice into wedges. In a small bowl combine the almond flour, all-purpose flour, brown sugar, and salt. Spread the flour mixture evenly in a circle on the pastry, leaving several inches to fold over the fruit. Heap the plums on the flour mixture, or arrange in a rosette pattern. Sprinkle with 1/4 cup of granulated sugar. Dot with butter.

Fold the pastry over the plums. Brush the pastry with heavy cream and sprinkle generously with granulated sugar. Bake for 35 – 45 minutes or until the fruit is bubbly and the crust is golden brown.

Eat for breakfast, lunch, or dinner! I promise it won’t last long.

Recipe by Katie