Mini Fruit Tarts

On Saturday I had the best time with one of my oldest and dearest friends. She made the trip to come down for the day, and we sat and had lunch and just talked for several hours. There's something that just feels so good about spending time with a friend you've known for most of your life (in this case, about 23 years). We had a simple lunch of quiche and Caesar salad, and we finished it off with these mini fruit tarts. These are relatively simple to make and are a great, lighter dessert option for any brunch or lunch.

Mini Fruit Tarts
for the crust:
1 1/4 cups flour
1/3 cup powdered sugar
1/4 tsp salt
1/2 cup (1 stick) cold unsalted butter, cut into cubes
1 Tbsp cold water

for the custard:
2 cups milk
1 1/2 Tbsp pure vanilla extract
6 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1/4 Tbsp unsalted butter

to top:
1 pint fresh blueberries
1 pint fresh raspberries

Heat the oven to 375 degrees.

For the crust, add flour, powdered sugar, and salt to a food processor and process to blend. Add 1/2 cup cold butter and pulse until the mixture resembles coarse meal. Add cold water and process just until the dough starts to stick together. Add more water by teaspoonfuls if the dough is dry.

Scoop about a tablespoon of dough into the cups of a mini muffin pan and press onto bottom and partially up sides. Bake until golden brown, about 15 minutes. Remove from oven and cool in pans 5 minutes. Use a knife to pop out the crust cups and cool completely on a wire rack.

Meanwhile, for the custard, put milk and vanilla extract in a medium saucepan and bring to a boil over medium heat. Whisk the egg yolks and granulated sugar in a bowl until light and fluffy. Add the cornstarch to the bowl and whisk until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.

Pour the mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Spoon into the cool crust cups and let sit at room temperature about 20 minutes. Top with berries and refrigerate until ready to serve. Makes about 48 mini tarts (but I easily halved the recipe).

source: recipe from i heart naptime

Blackberry-Peach Cobbler with Praline-Pecan Streusel

As several of you requested, here is the recipe for the blackberry & peach cobbler we made over the weekend.  We picked up the blackberries and peaches at the farmers' market, and then it took less than 20 minutes to put this all together.  I think this would be delicious with any fruit combination you desire.  And since my dad taught me that any fruit-laden dessert is fair game for breakfast, this is best served all day long.

Blackberry-Peach Cobbler with Praline-Pecan Streusel

for the streusel:

3/4 cup firmly packed light brown sugar

1/2 cup salted butter, melted

1 1/2 cups flour

1 cup coarsely chopped pecans

for the filling:

4 cups peeled and sliced fresh peaches

1/2 cup sugar

3 Tbsp flour

2 cups fresh blackberries

Prepare the streusel:  Stir together the brown sugar and butter in a large bowl; add flour and pecans, and stir until blended.  Let stand 20 minutes or until mixture is firm enough to crumble into small pieces.

Prepare the filling:  Stir together the peaches, sugar, and flour in a large saucepan; bring to a boil over medium-high heat.  Reduce heat to medium, and boil, stirring occasionally, 6-7 minutes or until juices have thickened.  Remove from heat, and stir in blackberries.  Spoon mixture into a lightly greased 9-inch square baking dish.  Crumble streusel over hot peach mixture.

Bake at 375 degrees for 30-35 minutes or until bubbly and golden brown.

source:  recipe from Southern Living, July 2012

Apple Pie Squares

When we lived in China, English reading material was a precious commodity.  I had read all of the books I owned about four times, and I was desperate for anything new.  So I started reading old issues of Good Housekeeping that were lying around the house.  (I was in 9th grade.)  In one of those issues, I found this recipe.  I made these for the first time in China, in our tiny oven that was no bigger than an Easy-Bake oven.  Since then I've tried to make them every fall.  I'm not a big fan of the traditional apple pie, but I do love these squares with the buttery shortbread crust and the streusel topping.  If you're overwhelmed with the variety of pies expected for Thanksgiving dinner, skip the apple pie and make these instead!

Apple Pie Squares

for the streusel

1 cup flour

1/2 cup packed brown sugar

1/2 cup butter, softened

1 Tbsp vanilla

1 tsp cinnamon

Mix all ingredients together until mixture comes together.  Shape into a ball.  Cover and chill.

for the shortbread crust

3 cups flour

1/4 tsp salt

1/3 cup sugar

1 cup cold butter

Combine flour, sugar, and salt.  Cut in butter with pastry blender until mixture resembles fine crumbs.  Press crumbs into the bottom of a greased 9x13 baking dish.  Bake at 375 degrees for 20 minutes, or until crust is lightly browned.

for the apple mixture

3 Tbsp butter

3 lbs apples, peeled, cored, and sliced into 1/2" pieces

1/2 cup packed brown sugar

3/4 tsp cinnamon

1 Tbsp + 1 1/2 tsp cornstarch

3 Tbsp fresh lemon juice

While the crust is in the oven, melt butter in large skillet over medium heat.  Add apples, sugar, and cinnamon and cook 15 minutes, stirring occasionally.  In a small bowl mix cornstarch and lemon juice; stir into apples until thickened.  Remove from heat.  Spoon apples over warm crust.  Place pieces of chilled streusel topping over the apples. Bake at 375 degrees for 30 minutes or until streusel is golden.

source:  recipe adapted from an old issue of Good Housekeeping

Peach and Raspberry Crumble

After I made raspberry white chocolate muffins last week, I didn't know what to do with the leftover raspberries.  Then joy the baker saved the day by blogging this crumble recipe.  I love how well the sweet peaches go with the tartness of the raspberries.  Would you judge me if I ate this for breakfast?  Because I did.  It was delicious.

Peach and Raspberry Crumble
5-6 medium ripe peaches, sliced
1 cup fresh raspberries (or thaw and drain frozen ones)
1 cup flour
1 cup sugar
3/4 cup old fashioned oats
1 tsp cinnamon
pinch of salt
1 stick unsalted butter, cold and cut into small cubes

Place sliced peaches and raspberries in an 8x8 baking dish.

In medium bowl, whisk together the flour, sugar, oats, cinnamon, and salt.  Cut in the butter with a pastry blender.  Work together the flour mixture and the butter until it's crumbly.  Toss 1 cup of this mixture into the baking dish with the peaches and raspberries.  Stir together loosely.  Spread fruit evenly in dish and top with remaining crumb mixture.  Bake at 350 degrees until fruit is juicy and bubbling, and top of the crumble is slightly browned and crisp, about 30 minutes.

source:  recipe from joy the baker