Tag Archives: desserts

Simple Fruit Tart

With such an abundance of stone fruit and berries during the summer months it’s easy to have leftovers that have over ripened.  This simple fruit tart has been my go-to recipe for many years.  It is passed down to me from my aunt who is an amazing cook.  She’s in her 80’s now, but growing up we would to go to her house for different occasions and she made the trendiest food, before trendy and food were even used in the same sentence.

This is  a very basic batter to which you can add any mixture of fruit that you have lying around.  This time I happened to have leftover peaches that I sprinkled on top before baking.  Give it a light dusting of powdered sugar, and you can serve this simple tart anytime of the day.  Preheat your oven to 350F, or 176C and grease a 12×12 round dish or 9×9 rectangular dish.  The smaller the dish, the taller the tart will be.

  • 400 grams sugar
  • 400 grams all purpose flour
  • 200 ml vegetable oil
  • zest from one lemon
  • 4 eggs, yolks and white separated
  • 2 tbsp cold water
  • 8 tbsp hot water
  • 2 cups your choice fruit (leave whole if  berries, cut small if  other fruit)

Place the egg whites in a large bowl and beat on high until lightly foamy (you don’t want peaks forming just a light foam.) Into the egg white foam add one after the other while gently mixing in between, the sugar, the egg yolks one at a time, the cold water, the hot water, the oil, lemon zest and finally the flour.

Mix these gently until just well incorporated and pour the batter into your baking dish.  Evenly sprinkle the fruit on top and bake about 30 minutes, or until lightly brown on top, and when toothpick is inserted in the middle it comes out clean. Remove from oven and cool on a cooling rack before serving. Enjoy!





Creme Brulee(GF)

Oh Creme Brulee you’re so rich, smooth, sweet  and decadent…wish every man could take an example from you. This French dessert meaning ” burnt cream” dates back to the 1600’s, but it wasn’t until 1980 that it made it’s way back to the French cookbooks, and good thing it did! Served at the fanciest restaurants, you can easily make this at home. Don’t believe me? To be honest with you my 10 year old made this specific one pictured here for Mother’s Day dinner, all by herself ( well she needed help taking the heavy pan out of the oven.) Top with your favorite berries for a little zing!

Creme Brulee ( makes 6, 7-8 oz ramekins)

  • 1 QT heavy cream
  • 1 vanilla bean split and scraped
  • 1 Cup sugar
  • 6 large egg yolks
  • 2 QTS hot water ( I use my electric tea kettle for this, but use wahts best for you)

Preheat oven to 325F. Place cream, vanilla pulp and bean in a medium saucepan over medium heat, bring to a gentle boil. Do not leave this unattended you’ll be crying over spilled cream, not to mention the extra cleaning you’ll have in store. Remove cream from stove and cover. Let rest 15 minutes.  Remove vanilla bean and save for another recipe, they are not cheap.

In a medium bowl, whisk 1/2 C sugar and the egg yolks until well blended and light in color. Add the cream a little at a time while whisking continuously.  Pour the liquid into the 6 ramekins and place in a large cake pan or roasting pan.  Take the pan and place onto rack positioned in the middle of the oven.  Pour the hot water into the pan until it comes halfway up sides of ramekins.  Take great care not to spill any water into the custard cups or it wont set properly.  Bake until set approx 40 minutes.  Remove pan from oven, take out ramekins and refrigirate at least 2 hrs.  Divide remaining sugar among the 6 ramekins and using a torch melt sugar until golden brown and slightly bubbly and crispy.  Dig in friends!



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