Mincemeat Streusel Pie with Hazelnuts

What is it like?

- Fruity and packed with flavor

- A nice chewy texture

- Perfect with whipped cream or brandy butter

NOTE: the photo above is an adapted version of the recipe, made into tartlets instead of one larger pie. This is certainly an option for this recipe, just be sure to bake them for less time and remove them from the oven once they brown.

Recipe

Makes one 9-inch (25cm) tart; active prep 1 hour, cooling time 1 hour

For this recipe, you can mix and match the dried fruit as you like. Just keep in mind that you will change the flavor, but that can be part of the fun. If you don’t have dried cherries on hand, just use apricots or more dates. You can also substitute a lemon for the orange if that is what you have on hand. This dessert is perfect served with whipped cream or whipped coconut cream, as the richness balances the intense flavors of the fruit filling.

Crust
One foolproof tart crust

Mincemeat filling
1/3 cup currents, 50g
1/3 cup raisins, 50g
1/3 cup dreid cranberries, 50g
1/3 cup dreid cherries, 50g
8 small dates, chopped 50g
orange peel or mixed peel, 26g or about 2 tbsp chopped
1/3 cup hazelnuts, 40g
1 tart apple, peeled and chopped
1/3 cup brown sugar or coconut sugar, 60g
scant 3 tbsp butter or dairy free substitute, 36g
spices: 1/8 tsp cinnamon; 1/8 tsp nutmeg; 1tbsp cocoa powder (optional)
1 orange, zest plus 1 1/2 tbsp juice, 18ml
3 1/2 tbsp brandy or rum, 50ml

Topping
1/4 cup butter, 55g
2/3 cup flour mix, 85g
2 1/2 tbsp sugar, 30g
dash of salt

Directions:

1. Follow the directions for one foolproof tart crust. There is no need to parbake the crust for this recipe, but if you’d like to, you can. Once you transfer the crust to the tart pan, use a knife to slice the crust 1/2 inch (1 1/4 cm) up from the bottom of the pan. In other words, the pie will only be 1/2 inch (1 1/4 cm) tall.

2. Preheat the oven to 400F / 200C. While the crust chills, you can work on the filling. In a medium-sized saucepan, combine all of the ingredients, except for the brandy, and heat over low heat, stirring occasionally for about 10 minutes.

3. Stir in the brandy. Place the filling in the fridge to cool. If you need it to cool quickly, put it in a thin later in a metal pan, such as a pie pan.

4. For the streusel, topping mix together the softened butter, flour, sugar, and a dash of salt. If the butter is cold you can mix it in with your hands which will help soften it. Mix until you have a crumbly texture.

5. To assemble, “pour" the mincemeat onto the tart crust. Sprinkle the streusel evenly over the top and bake for about 20-25 minutes, until the streusel starts to brown. Serve slightly warmed with whipped cream. Enjoy!

No Fail Pie or Tart Crust (vegan option)

What is it like?

- Crisp & Buttery

- Only 2 flours

- Great for savory dishes too - just omit the sugar!

Recipe

With one optional chill time, this crust is quicker and simpler to make than a standard shell. And it is so tender and delicious that you would never know there were any shortcuts. It is one of my favorites.

One 9 or 10-inch pie or tart (23-25 cm), prep 20 min

Ingredients

1 1/4 cup oat flour, 115g
3/4 cup almond flour, 75g
2 tablespoons powdered/icing sugar
¼ teaspoon salt
¼ cup melted butter (see note for dairy free)
1 egg or 4-6 tbsp ice water

Directions:

1. Note, for a savory pie, cut the sugar in half. In a food processor mix together the flours, sugar and salt.

2. Add the melted butter and blend until it looks like fine bread crumbs. Add the egg (or ice water) and mix just until a dough is formed. If the dough is on the dry side that is fine.

3. Press it into a tart pan and chill for a minimum of 20 minutes (this chill time is optional but achieves best results). Preheat the oven to 350F / 175 C. Note that this crust, unlike others, can be baked in a non-metal pan. Because of the lower fat content, it does not have to heat up quickly to achieve a tender crust. Follow your pie or tart recipe as directed. Also, dock the crust before par-baking.
   

Notes:
You can substitute Miyoko’s vegan spread or coconut oil for a dairy free version which is delicious. 

Cranberry & Grapefruit Tart with Rose water (optional)

What is it like?

- Fruity and full of flavor

- Silky smooth

- A professional look

NOTE: the photo above is an adapted version of the recipe. The recipe below is for a full size tart and it has a beautiful pink color. If you’d like a deep “cranberry color”, you can add a drop of red food coloring. And, If you like, you can also make tartlets, just keep in mind that the bake time will be shorter than a large tart because they are small.

Recipe

Makes one 10 inch (25cm) tart; active prep 1 hour, cooling time 2 1/2 hours

Ingredients

1 tart shell (recipe here)
12 oz cranberries, fresh or frozen
Juice and zest from one grapefruit (about 1/4-1/2 cup juice)
1/4 cup water, 59ml
3/4 cup sugar, 172g (measure cups to check g)
3 large eggs
2 egg yolks
8 tbsp butter or Earth Balance spread, 113g

Optional: 1 tsp rose water or orange blossom water

Directions:

1. Prepare a 9 or 10-inch (23-25cm) tart crust and bake until it is just beginning to darken and turn tan on the edges. The tart crust can bake while you prepare the filling.

2. Zest and juice the grapefruit.

3. Heat the cranberries, sugar and 1/4 cup of grapefruit juice in a pan over medium heat until all the cranberries pop and the mixture softens, about 10 minutes. Strain the mixture, pressing it with a spoon to extract as much juice/puree as possible. The liquid should measure 1 cup—if needed add more grapefruit juice to make 1 cup of liquid. (You can reserve the sweetened cooked cranberries to use in scones, bread, or as a jam.)

4. Next, stir in 1/4 cup water. Once the mixture is slightly cooled, warm and not hot, whisk in the eggs and zest. If the mixture is hot, allow it to cool for 5-10 minutes before whisking in the eggs.

5. When the tart shell is done par-baking, preheat the oven to 325F / 165C.

6. Heat the egg mixture over medium low heat, stirring constantly with a heat proof spatula until it reaches 165F / 74C on an instant read thermometer. Strain the mixture and stir in the rose water (if using) and butter. Allow the mixture to cool for 10 minutes.

7. Ideally, the tart shell is just coming out of the oven after the filling is cooled, so that once the mixture is poured in, it starts to cook and has less of an opportunity to seep into the crust. If the tart is already par-cooked and cooled, put it back into the oven for a few minutes just until it is hot. Then pour the mixture into the prepared tart. Bake until the middle section is jello-like when the tart is jostled. Allow the tart to cool at room temperature and then place it in the fridge for 2 hours before serving.

8. This tart is delicious with a dollop of whipped cream or whipped coconut cream.

Notes:
Another way to experiment with flavor for this recipe is to leave out the rose water and to substitute 1/4 cup of Chambord for the 1/4 cup of water. This liquor is a subtle but delicious addition.

This tart has a nice sour kick, like lemon bars. If you prefer it to be mellower, as I do, without filling the dessert with more sugar, simply let the tart sit in the fridge for a day or two. It keeps for several days, and I think it gets better as it ages. The tart shell will soften by the next day, which I think is a nice variation to the crispy tart shell that most of us expect.

Chocolate Ganache Tart with a Cranberry Swirl

What is it like?

- Rich & chocolaty

- Silky smooth

NOTE: the photo is a plain chocolate tart. The cranberry swirl is optional but delightful!

Recipe

Makes one 9-10 inch tart, prep 1 hour 20 minutes

The filling for this recipe was adapted from Mary Berry’s chocolate orange tart recipe. You may be familiar with her from the Great British Baking show. She is an amazing baker and I find her recipes so inspiring.

DAIRY FREE OPTION: You can replace the butter in this recipe with a dairy free substitute. I tested Miyoko’s, which I bought at Trader Joe’s, and it worked perfectly.

Chocolate filling
1/4 cup plus 1/2 tbsp butter, 76g
4 oz dark chocolate, 115g, finely chopped (around 63% works fabulously)
1/2 cup plus 1 tbsp organic cane sugar, 115g
1/3 cup flour blend, 45g
4 large eggs

Cranberry filling (optional)
1/2 stick butter, 52g
Scant 1/2 cup organic cane sugar, 50g (regular white sugar works fine too)
3 tbsp flour blend, 22g
1/3 cup fresh cranberries, 50g
zest of one large orange (or grapefruit for a different flavor!)
2 large egg yolks

Directions:

1. Start by following the tart shell recipe. Note that the tart should be blind baking (or already blind baked) when you begin making the filling. Preheat your oven to 400F / 200C.
   For the chocolate filling: Add the chocolate and butter to a heatproof bowl. Heat in the microwave for 30 seconds. Stir until the chocolate is dissolved and the mixture is smooth. If you need to heat the chocolate more, do it in 20 second increments, stirring after heating.

2. Whisk together the flour and sugar and stir it into the chocolate mixture. Next, stir in one egg at a time, adding the next egg once the mixture is homogenous.

3. For the cranberry blend: heat the butter and cocoa butter in a heat proof bowl for 20 seconds. Stir until it is all melted and smooth. Next, stir in the sugar and then the flour.

4. Using a knife, mince the cranberries so that they are in small pieces. Next, microwave or heat the cranberries until they are hot, and their juices are beginning to release. Zest a grapefruit and add the zest to the cranberries. Stir in the melted butter, sugar, and flour. Then stir in the egg yolks.

5. Pour the chocolate filling into the tart pan. Next, pour or spoon the cranberry filling over the chocolate filling. Using a fork or skewer, move the cranberry filling around to form swirls. (It looks more beautiful after baking.)

6. Bake the tart just until the edge is set (about 1 1/2 inches or 4 centimeters) around the pan. When jostled, the large middle part of the tart should have a very generous wobble. Do not bake it past this point or it will be rubbery. Do not worry, the middle will set once it cools. Allow the tart to cool and then enjoy! Store in the fridge for up to four days.

Note:
You can use fresh cranberries or frozen and thawed cranberries.

Foolproof Tart Shell (Crispy & Buttery, with a vegan option)

What is it like?

- Delicately crisp

- Buttery

- Great for savory dishes too - just omit the sugar!

Recipe

One 9 or 10-inch tart, prep 1 hours

Ingredients

3/4 cup flour mix, 100g
1/4 cup almond flour, 18g
2 tbsp powdered/icing sugar (13g)
1/4 tsp salt
1 stick butter, cold, 113g or vegan substitute (I used Miyoko’s)
4-6 tbsp ice water or 1 egg (see note)

Directions:

1. For the tart shell. Chop the butter into eight pieces. Add the flour to the food processor along with all of the other ingredients, except the ice water or egg, whichever you are using. Process until the flour and butter mixture resembles fine bread crumbs. If you are using water, skip to the next step. Add the egg and process until a dough starts to form.

2. (If you used an egg, skip this step.) Next add 4 tablespoons of ice water. Process once or twice. If a dough is still dry and not sticking together, add another tablespoon of water and process just until a dough forms.

3. Work the dough very briefly on a floured surface, giving it just a couple of turns to ensure the ingredients are mixed together. The dough should look amalgamated and uniform in color. Shape it into a disk and place in the fridge to cool for at least twenty minutes.

4. While the dough is cooling, preheat the oven to 400 F / 200 C.

5. On a floured surface, roll the dough out to about 1/8 inch (3 -7 millimeters) thick. The thinner the better. Flour the top of the surface the rub a little flour on the rolling pin as well. Then use a spatula to slide the crust into a metal tart pan (see note). Lift the edges of the tart crust and set them into the “corners” of the tart pan, where the side meets the bottom. Do not squish it in with your fingers or the dough will tear and the butter will melt. Next, press the dough into the edge using your fingers and then use a knife to slice off the over hanging dough. I bake the extra dough in another pie pan as it makes a tasty snack!

6. Blind bake the tart shell, by placing parchment paper over the shell, followed by about two cups of loose dry beans (or you can use pie weights). Bake for about 15 minutes, or until the crust is just starting to turn golden on the edges.
   

   Notes:

   When you bake a tart, make sure you use a metal tart pan. I like to use this carbon steel one because it is affordable, nonstick, and non-toxic. When I started baking tarts I used a ceramic tart pan until I realized it was heating up too slowly in the oven, causing all of the butter to run out of my pastry. All of the hard work for nothing. A ceramic tart pan is really best for tarts that have minimal butter/fat content in the crust.