tart | Thankful Yoga Studio LLC

I really believe that if you’re going to become excellent at anything, from baking to baseball, you’ve got to be willing to try new things and make some mistakes. My success and confidence in the kitchen has come from years of practice and experience and yes, I’ve had my share of failures. As Einstein said, ‘anyone who has never made a mistake has never tried anything new.’ This is how we learn.

I had wonderful blueberries. I had pie crust already made. I knew it would be tricky to combine them with frangipane in a tart the way I wanted to, but decided to proceed nonetheless. Frangipane is a sweet filling made from almonds, butter and eggs, and it’s one of my favorite treats. It must be baked, and it really needs to be exposed to the heat (not buried deep in a pie) in order to puff up and brown a little. I did everything right in this recipe, almost. I made sure to blind bake my crust.

I didn’t cover the frangipane completely with blueberries. I baked until bubbly in the center. However,…. it needed 5 more minutes! The edges were perfect with crisp and flaky crust, but the center was not.

If I make this again, I think I’ll put the frangipane on top of the blueberries and let the berries peek through instead of vice – versa. At any rate, my husband LOVED this tart and said the amount of sweetness was just right. Served with lightly sweetened whipped cream, it really was good despite it’s imperfection.

Blueberry Frangipane Tart

Adapted from The New York Times Cooking

1 pie crust – Here’s an old post with a recipe you can use.

2 cups fresh or frozen blueberries

1/2 cup ground almonds (almond flour)

2 teaspoons all purpose flour

1/4 cup sugar

1/2 stick butter

1 egg

1/2 teaspoon almond extract

Roll out the dough, chill and blind bake. For more information about blind baking click here.
Mix the almond flour, all purpose flour, sugar, almond extract, egg and butter really well. Spread into the pre-baked shell.
Place the blueberries on top, making sure to leave some frangipane filling peaking through.
Bake at 375 F for 35 to 40 minutes on the bottom rack of the oven. If the crust becomes too dark around the edges, cover with a ring of foil and continue baking.
Allow to cool at least an hour before slicing.
YUM!

Here’s an old post about the first time I made a Pear Frangipane Tart.

Here’s a classic French recipe I’ve never made before. I’ve seen the upside down apple tart made on cooking shows many times but never bothered to try it at home. Yesterday I was watching my very favorite television show: The Great British Baking Show and Mary Berry made her Tarte Tatin in the master class series. She made it look so easy and gave several great tips for success. I love the simplicity of the ingredients. All you need is apples, crust, and a little sugar.

I got up off the couch and went to my best reference book for French classic recipes and techniques, Jacques Pepin’s Complete Techniques. I used his recipe for pate brisee (pie crust) and followed his instructions for parts of the recipe and Mary Berry’s tips for other parts. Tarte Tatin has been reinterpreted so many times it’s impossible to say what the ‘real’ or ‘original’ or even ‘the best’ technique might be. Here’s what I did:

Tarte Tatin

1 pie crust – here’s the link to the recipe I use most often. You could use a store bought puff pastry for this recipe.

1/3 cup white sugar

1/4 cup water

6 cups apples – sliced thin – This could be anywhere from 6-8 apples.

Preheat the oven to 400 degrees. Get out your pie dish so it’s in arms reach.

Place the sugar and water in a saucepan over medium heat. Do not use a non-stick pan when making caramel. Bring to a boil and keep boiling until it turns a golden caramel color. Pour the caramel into the pie dish and immediately swirl by tilting the pan to cover the entire bottom of the dish. I struggled with this step because my caramel hardened too quickly in my cold pyrex dish. Oh well, I pressed on.

Set the pie dish aside and allow the caramel to cool completely. Meanwhile, slice the apples evenly and thinly. Choose one or two good looking apples to use for the bottom of the pie. Place the first layer of apples on the cooled caramel in a nice design. Remember, this will be inverted and the bottom will become the top; you want it to look pretty. Fill the rest of the dish with the remaining apples. It’s okay if the apples come above the top of the dish a bit because they will shrink as they cook. Place the rolled out pastry or pie crust over the apples. Tuck in the edges all around the dish. Cut a small vent hole in the center of the pie. Place in the hot oven for 45 minutes to an hour. The crust should be golden brown. When you take the dish out of the oven, let it cool for about 5 minutes. To ensure a caramel top that’s not too runny, carefully hold a dish towel over the crust while you pour the juices into your caramel saucepan from earlier. Next, invert the tarte onto a plate. Now, add 2 Tablespoons of sugar and heat to a quick boil. Pour this caramel sauce over the finished Tarte Tatin and serve just warm. The finished tart was intensely apple flavored and super delicious. The caramel is subtle and emphasizes the taste of the apples. The crust was crisp and buttery. Total success.