Tag Archives: flour

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!

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Corny Corn Bread (so corny I know…)

Yes, I would eat this for dessert, or breakfast, or in fact for any meal.  This cornbread is so moist with just a hint of sweetness.  Add corn kernels to the batter and you’re all done with one vegetable serving for the day, and if you eat this for all your meals you’ll be getting all your daily vegetable servings.  Don’t worry if your dietician doesn’t agree, they’re just jealous they have to stick to their low-carb  diet.

Preheat oven to 400F, butter cast iron skillet,  9 in round or 8 in square pan.

Corny Corn Bread (makes 8-10 servings)

  • 1/2 stick butter, melted
  • 1 cup milk
  • 1 egg
  • 1 1/4 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup corn kernels ( canned, thawed, or fresh)

In a large bowl beat melted butter, milk, egg until well mixed.  Add cornmeal, flour, sugar, baking powder, salt and corn kernels all at once.  Stir until flour is moistened.  Pour batter into pan and spread evenly.  Bake 20 minutes until golden brown. Serve warm with butter and honey.
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