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

Vegan Delicata Squash Salad

With Fennel, Chinese Five Spice Pecans, & Apple Cider Vinaigrette

When the leaves start to change and the weather starts to cool, I start craving comfort food. My baking ramps up, and roasts, stews, and pastas feature heavily in the rotation for family dinners. I created this Vegan Delicata Squash Salad as a fall flavored antidote to all that heaviness. It celebrates the fresh produce of the season.

Vegan Delicata Squash Salad combines many of my favorite autumn flavors: cinnamon and clove scented pecans, creamy roasted winter squash, sweet and juicy pears, and tart apple cider! Your taste buds will be singing without adding to your waistline.

Delicata squash is my favorite winter squash. It is reminiscent of sweet potato and has a creamy texture. The skin is very thin and edible, so no need to peel! Delicata squash has become more readily available at the supermarket in recent years, but if you can’t find it you could use sweet potatoes, butternut squash, or even pumpkin (the pie variety.)

Let’s talk about fennel. This is a seriously under appreciated veggie, mainly due to the flavor descriptor “licorice.” When I think of licorice, I think of that bane of childhood Halloween candy bags: black, waxy, and gag-worthy. Yuck! But fennel tastes nothing like that. It has a delicate anise flavor. When served raw it is crisp and lightly sweet. It adds a certain something when roasted with carrots, potatoes, and onions.

Chinese five spice is a blend of cinnamon, fennel, star anise, Szechuan Peppercorns, and clove. It may also contain ginger and cardamom. It is quite a versatile spice blend, adding complexity and warmth to anything from crispy glazed chicken wings, veggie dishes, and baked goods. It definitely deserves a pot on your spice rack.

Vegan Delicata Squash Salad is filling enough for a main dish, or you can pair it with protein of your choosing.

Recipe by Katie

Vegan Autumn Delicata Squash Salad

Course: Main Dishes, SaladsDifficulty: Easy

Servings

servings

Ingredients

Candied Pecans
raw pecan halves
olive oil
light brown sugar
Lyle’s Golden Syrup
Chinese five spice powder
black pepper
coarse sea salt
Salad
Delicata Squash, small to medium sized
fennel bulb with stalks and fronds
packaged baby kale salad mix
Lacinato (dino) kale stalks
ripe red pears, such as Starkrimson, cored and sliced into wedges
extra virgin olive oil
coarse sea salt
black pepper to taste
Dressing
extra virgin olive oil
apple cider vinegar
apple cider or apple juice
maple syrup
Dijon mustard
fennel fronds, finely chopped
shallot, finely minced
salt and pepper to taste

Directions

Candied Pecans
Preheat the oven to 350°.
In a small bowl combine the pecans, 1 tbsp of olive oil, brown sugar, golden syrup, Chinese five spice powder, 2 tsp of black pepper, and 1 tsp of sea salt. Stir until coated.
Spread on a parchment paper lined sheet pan. Bake at 350° for 7 to 10 minutes, watching closely to prevent burning.
Allow to cool and then break the candied nuts apart.
Dressing
Wash the fennel, taking care to remove any dirt. Remove some of the fronds and finely chop enough for the salad dressing. Set the remaining fennel aside.
Combine the ingredients in a mason jar. Make sure the lid is on tight before shaking until emulsified.
Taste the dressing and add additional maple syrup or seasoning if needed. Shake to combine. If possible, allow the dressing to rest for an hour to develop the flavors.
Salad
Wash and dry the squash. There is no need to peel the squash, as skin is both edible and beautiful. Slice in half lengthwise and scoop out the pulp and seeds. (The seeds are similar to pumpkin seeds and can be saved and roasted, if desired.) Slice into quarter inch thick “c” shaped pieces.
Place on a parchment lined pan, drizzle with olive oil, and season with sea salt and black pepper. Roast for 20 to 30 minutes. The bottoms will have turned a lovely golden caramel color. Cool before assembling the salad.
Slice the fennel bulb into thin pieces. The stalks can also be used. They have a delicate anise flavor, but can be fibrous, so be careful to slice very thinly. Place the sliced fennel bulb and stalks in a bowl of cold water until ready to build the salad.
Core the pear and slice into wedges.
Remove the stalks from the dino kale and tear into bite sized pieces.
Assemble the salad. In a large bowl or on a large platter add the baby greens and the kale. Add a few tablespoons of the vinaigrette and toss with tongs to coat. Top with the fennel, squash, pear slices, and candied pecans. Drizzle with additional dressing, and enjoy!

Notes

Don’t have Lyle’s Golden Syrup? Substitute light corn syrup. I use Lyle’s because it is made from cane sugar rather than corn.
Don’t have Chine five spice? You can use cinnamon, clove, and star anise. I buy my Chine five spice at the Asian grocery store.

Autumn Delicata Squash Salad

With Fennel, Chinese Five Spice Pecans, & Apple Cider Vinaigrette

When the leaves start to change and the weather starts to cool, I start craving comfort food. My baking ramps up, and roasts, stews, and pastas feature heavily in the rotation for family dinners. I created this salad as a fall flavored antidote to all that heaviness. It celebrates the fresh produce of the season. The squash makes this filling enough for a main dish, or you can pair it with roasted pork tenderloin.

Ingredients

1 cup raw pecan halves
3 tbsp + 2 tbsp olive oil
2 tbsp brown sugar
1 tbsp golden syrup or corn syrup
2 tbsp Chinese five spice powder
2 tsp black pepper + more for seasoning
1 tsp + 2 tsp coarse sea salt
2 – 3 small to medium delicata squash
5 oz package of baby greens (I like to use the “superfood” blend)
2-3 stalks of Lacinato kale, torn into bite size pieces
1 fennel bulb with stalks & fronds
2 ripe red pears, such as Starkrimson, cored and sliced into wedges

For the vinaigrette

1/2 cup extra virgin olive oil
1/4 cup apple cider vinegar
1/4 cup apple cider or apple juice
1 tbsp maple syrup
3 tbsp fennel fronds, finely chopped
1 tbsp shallot, minced
1 tbsp Dijon mustard
salt & pepper to taste

Method

Preheat the oven to 350°. Roast the squash. Line a sheet pan with parchment paper. Wash and dry the squash. There is no need to peel the squash, as skin is both edible and beautiful. Slice in half lengthwise and scoop out the pulp and seeds. (The seeds are similar to pumpkin seeds and can be saved and roasted, if desired.) Slice into quarter inch “c” shaped pieces. Place on the parchment lined pan, drizzle with olive oil, and season with sea salt and black pepper. Roast for 20 to 30 minutes. The bottoms will have turned a lovely golden caramel color. Cool before assembling the salad.

Make the candied pecans. In a small bowl combine the pecans, 1 tbsp of olive oil, brown sugar, golden syrup, Chinese five spice powder, 2 tsp of black pepper, and 1 tsp of sea salt. Stir until coated, and spread on a parchment paper lined sheet pan. Bake at 350° for 7 to 10 minutes, watching closely to prevent burning. Allow to cool and then break the candied nuts apart.

Prepare the fennel. Wash, taking care to remove any dirt. Remove some of the fronds and finely chop enough for the salad dressing. Slice the bulb into thin pieces. The stalks can also be used. They have a delicate anise flavor, but can be fibrous, so be careful to slice very thinly. Place the sliced fennel bulb and stalks in a bowl of cold water until ready to build the salad.

Make the salad dressing. My favorite way to do this is to combine all the ingredients in a mason jar and shake until emulsified. Taste the dressing and add additional seasoning or maple syrup if needed. If you have time, make this salad at least an hour in advance of serving the salad so the ingredients have time to marry. This dressing will keep in the refrigerator for a few days.

Assemble the salad. In a large bowl or on a large platter add the baby greens and the kale. Add a few tablespoons of the vinaigrette and toss with tongs to coat. Top with the fennel, squash, pear slices, and candied pecans. Drizzle with additional dressing, and enjoy!

Recipe by Katie

Baked Butternut Squash Soup

Soups and Stews really come into their own in the fall, and you frequently see displays of colorful pumpkins, gourds, and squash on display in front of markets and farms. Butternut is one of the easiest to find and prepare. It turns into a beautiful, creamy bowl of warm comfort in no time at all.

3 ½ pound butternut squash

Olive oil

Canola or other neutral oil

2 Bartlett pears, peeled and diced

½ large onion, minced

4 cups of chicken stock

¼ cup half & half

1 teaspoon ground nutmeg

Salt and Pepper

Method

Cut the butternut squash in half lengthwise using a long sharp knife. Scoop out the seeds and pulp and discard. Place the two halves in a 9”x13” casserole dish and drizzle the cut side with a teaspoon of olive oil and some fine sea salt. Turn the halves over cut side down and bake at 375° for 45-55 minutes or until fork tender. Remove from the oven and let cool on the counter for at least 30 minutes. Taking a large spoon, scoop out the flesh into a large bowl and use an electric mixer to puree the squash. Measure out 4 cups.

Pour 1 tablespoon of canola oil into a medium to large size pot and sauté the onions and pears over low heat, until the pears are fork tender. Add the pureed butternut to the softened vegetables. Pour in the chicken stock and stir to combine. Cook over a low to medium heat until warm. Taste to check for salt and pepper and add if needed. Add the nutmeg and stir.

Using an emersion blender, emulsify the soup until completely smooth. Ladle into a serving bowl and drizzle some cold half & half over the soup. Grate some fresh nutmeg on top.

Recipe by Mary