tart

Berry Rhubarb Tart

Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood

Fri-yay, Fri-yay, Fri-yay! With Cinco de Mayo, the Kentucky Derby, and a number of other awesome events, this weekend has loads to be excited about. I’ve got your weekend round-up and a serious berry rhubarb tart to share with you kids this morning! Let’s get started!

Essential Margaritas

Did you see the rosé margarita I shared earlier this week? Food & Wine shared their 19 essential margarita recipes, and you better believe they look amazing. For more boozy ideas, check out my other cocktail recipes here!

Mother’s Day Gift Guides

Don’t forget to be a mother lover this year. Food52 shared a brilliant gift guide for the mamas in your world. Check it out here!

Madewell x Crewcuts

If you’re buying treats for the moms, you might as well get something for kiddos too! Madewell just released a clothing collab with J.Crew and it is beyond adorable. The little girl items have strawberries all over them, and you better believe Aimee girl is getting some ASAP.

Bon Appetit Travel Guide

I’m still flying high from my killer trip to Chicago last weekend. Bon Appetit shared this very smart travel guide in their most recent issue, and I agree with every bit of it. Give it a looksie here!

Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood

Berry Rhubarb Tart

In Alabama, rhubarb has been a hot commodity. While those beautiful stalks are coming into season I wanted you all to have a sure-thing treat to prepare for your people in the coming days. This berry rhubarb tart, equal parts elegant and simple, is nothing short of delightful, the perfect dessert to round out your weekends. 

Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood
Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood
Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood

To make it, we start with a simple crust. Almond flour and all-purpose flour and stirred with a bit of sugar before a generous amount of butter is cut in. You can use the back of two forks or a pastry cutter to make sure that the butter is incorporated evenly into pea-sized chunks. Press 2/3 of the mixture into a large rectangular tart pan and set aside while you prepare the filling.

Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood

Strawberries and rhubarb are tossed with sugar, vanilla, and lemon zest. Cornstarch is added to thicken the mixture before is added to the prepared tart pan. Sprinkle the remaining crust crumbles on top of the fresh fruit and garnish with sliced almonds. Bake in the preheated oven until it is golden brown and the fruit beneath is barely bubbling.

Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood

This berry rhubarb tart keeps for several days but is very best the day it is made. I’ve been known to nibble on pieces at breakfast and dessert, so long as a cup of coffee is available to enjoy it with. While the tart may appear to be difficult to prepare, I can promise it is shockingly simple. Truly,this berry rhubarb tart makes the wait for rhubarb worth it.

Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate WoodBerry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood

Have a great weekend and enjoy some dessert this week! This berry rhubarb tart is not one to miss! 

If you like this berry rhubarb tart you should check out:

Strawberry Rhubarb Pie

Raspberry Rhubarb Crumb Cake

Strawberry Pretzel Tart

Strawberry Almond Skillet Cake

Raspberry Streusel Cake

 

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Berry Rhubarb Tart

Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood

This berry rhubarb tart is a simple dessert, both sweet and tart, filled with fresh strawberries and rhubarb. The crust is an almond and butter crumble and the whole thing is garnished with sliced almonds. 

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
Scale

Ingredients

For the dough:

  • 11/4 cup (160 gm) all-purpose flour
  • ¾ cup (70 gm) almond flour
  • ½ cup (100 gm) sugar
  • 1 teaspoon salt
  • 11 tablespoons (155 gm) cold unsalted butter, cubed
  • 11/2 tablespoons milk or water

For the filling:

  • 8 ounces hulled and quartered strawberries (about 1-1/2 cups)
  • 8 ounces rhubarb, trimmed and cut into 1” pieces
  • ¼ cup (50 gm) sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 2 tablespoons sliced almonds
  • Whipped cream, for serving if desired

Instructions

  1. Preheat the oven to 350 degrees. Combine the flour, almond flour, sugar, and salt in a large bowl. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until there are small pea-sized clumps throughout and the mixture is sandy in appearance. Add the milk or water and stir together just until a dough comes together. Pat about 2/3 of the mixture into the bottom and sides of a 4-1/4” x 13-3/4” tart pan with a removable bottom (you can also use a large 9” round tart pan). Place the pan and the remaining crumbs in the fridge while you prepare the filling.
  2. For the filling, combine the quartered strawberries and chopped rhubarb in a bowl with the sugar, cornstarch, vanilla, and lemon zest. Stir together until combined and spread into the bottom of the tart pan. Sprinkle the remaining crumbs over the fruit filling and then top with the almonds. Bake in the preheated oven for about 45 minutes or until the crust and crumbles are golden brown and the fruit filling is bubbling. Allow to cool slightly and serve with whipped cream.

Recipe adapted from King Arthur Flour

Honey Mascarpone Tart with Figs and Salty Graham Cracker Crust

Honey Mascarpone Tart By The Wood and Spoon Blog by Kate Wood. This is a simple, summer dessert. A no-bake cheesecake tart of sorts with a salty press in graham cracker and a creamy cheese filling. The tart is naturally sweetened with honey and is topped with toasted pistachios and fresh figs. This dessert can be made ahead and is quick- it takes less than 30 minutes of prep time. Make this little tartlet in place of summer pies. Find the whole recipe and photos on thewoodandspoon.com

I know. You’re just dying to read all about this sassy little honey mascarpone tart that requires less than 10 ingredients and 30 minutes to prep. But first, I thought I’d spend a minute talking about making a home in a new city.

When I moved to Selma, it was a culture shock. I’d moved around a good bit throughout my life, planting roots in upstate New York, rural Kentucky, and even central Florida, but not even my decade in Birmingham could prepare me for the small town life that awaited me in lower Alabama. The town of less than 20,000 operated at a slower, more relaxed pace of life. No Starbucks, no Whole Foods, no movie theatre. Most of the people I met had lived there pretty much their whole life, and in a sea of new faces, I sweat under the heat of being the new kid.

I felt kinda like a square peg in a town filled with round holes. People were warm and inviting, but the level of kindness and hospitality around me was intimidating. I didn’t feel polite enough or talkative enough or Southern enough to fit in. I talked different and dressed different, listened to different music. I wasn’t outdoorsy, I didn’t fry chicken, and I couldn’t give two craps about who won the Iron Bowl. I felt like an outsider.

Honey Mascarpone Tart By The Wood and Spoon Blog by Kate Wood. This is a simple, summer dessert. A no-bake cheesecake tart of sorts with a salty press in graham cracker and a creamy cheese filling. The tart is naturally sweetened with honey and is topped with toasted pistachios and fresh figs. This dessert can be made ahead and is quick- it takes less than 30 minutes of prep time. Make this little tartlet in place of summer pies. Find the whole recipe and photos on thewoodandspoon.com

Normal, social people, maybe ones with fewer insecurities and fears than I had, would have embraced the change. They probably would have welcomed the kindness and warmth that this small community shared so generously. They would have jumped at the chance to be known, to belong.

But to be frank, it scared the mess out of me. I didn’t like the constant show of new faces and I missed the quick runs to Target and my favorite Thai restaurant. I cried in the shower and avoided going to the supermarket because I knew I would be met with unfamiliar faces and awkward conversation. I felt like I had amnesia, like I was lost in a foreign land and I didn’t know who or where I was.

Instead of dealing with it, I pushed back. I cut my hair and put on my best yankee accent. I turned my nose up to the beautiful tastes and sounds that were all around me, retreating to things that were more familiar- throwback playlists on my iPod,  old Converse sneakers, and recipes that reminded me of home. I desperately wanted my own identity, one that wasn’t just “Brett’s wife,” or “the new girl from Orlando.”

Honey Mascarpone Tart By The Wood and Spoon Blog by Kate Wood. This is a simple, summer dessert. A no-bake cheesecake tart of sorts with a salty press in graham cracker and a creamy cheese filling. The tart is naturally sweetened with honey and is topped with toasted pistachios and fresh figs. This dessert can be made ahead and is quick- it takes less than 30 minutes of prep time. Make this little tartlet in place of summer pies. Find the whole recipe and photos on thewoodandspoon.com

One day at work, I had a patient ask me how my transition to Selma was going. Obnoxiously, I cleared my throat and with an eye roll or two, I told him that my new life was harder than I thought it would be. The change was more than I expected. I’m honestly not sure what else was said in the conversation, or if I even responded with the grace that man deserved, but what plays clear as black and white in the reel of my memories is the look on his face and the gentle words that came next: “My Mama always told me, ‘Blossom where you’re planted.’ I sure hope you take the chance to bloom here, ma’am.”

Those words affected me. They exposed a stubborn seed of pride in my heart that was unwilling to bend for my new home in any way. I was so busy with my self-deprecation and mourning the loss of outlet malls that I forget to look for the silver lining. I failed to seek out the gold in Selma, the gold in its people.Honey Mascarpone Tart By The Wood and Spoon Blog by Kate Wood. This is a simple, summer dessert. A no-bake cheesecake tart of sorts with a salty press in graham cracker and a creamy cheese filling. The tart is naturally sweetened with honey and is topped with toasted pistachios and fresh figs. This dessert can be made ahead and is quick- it takes less than 30 minutes of prep time. Make this little tartlet in place of summer pies. Find the whole recipe and photos on thewoodandspoon.com

A lot has transpired in the four year since that day. I won’t say much about it now, but what I will share is that Selma has become a home. There are roots now, woven snug to some of the most intimate parts of who I am. Roots that connect me to memories of my children, new smells and flavors, and faces of people who have become “forever friends.” There’s buds here, signs of new life and growth, and I’m certain now more than ever that Selma is the soil I want to blossom in.

Honey Mascarpone Tart By The Wood and Spoon Blog by Kate Wood. This is a simple, summer dessert. A no-bake cheesecake tart of sorts with a salty press in graham cracker and a creamy cheese filling. The tart is naturally sweetened with honey and is topped with toasted pistachios and fresh figs. This dessert can be made ahead and is quick- it takes less than 30 minutes of prep time. Make this little tartlet in place of summer pies. Find the whole recipe and photos on thewoodandspoon.comEvery summer since moving to Selma, I’ve found myself with a basket of figs. My father-in-law has a gigantic fig tree at his home, so when the tree’s fruit ripens, I strap on some boots and sweat, sweat, sweat for the love of sweet summer fruit. Preserves come first, and we enjoy that bounty all year round on toast and biscuits, even inside some sweet little pop-tarts that I plan to share with you all next month. This year, I made a few extra trips to pick figs and this honey mascarpone tart is the result.

A simple, 8 ingredient tart, requiring less than 30 minutes of prep work and zero use of the oven, this honey mascarpone tart is a beautiful vehicle for late summer’s freshest fruits. I’ve chosen to pair mine with figs, but I think any cherry, peach, or berry would find themselves more than at home on this little beauty.

To make this honey mascarpone tart, we start by preparing the crust. Salty, soft, and unabashedly buttery, the graham cracker crust here is anything but subtle. It is the perfect match for the creamy, lightly sweetened cream and fresh figs. A simple stir of graham cracker crumbs, butter, salt, and brown sugar and you’re halfway there to creating the best no-bake honey graham crust a gal could ask for. Press the crumbs into the removable bottom of a tart pan and let the whole thing chill up in the fridge.

Honey Mascarpone Tart By The Wood and Spoon Blog by Kate Wood. This is a simple, summer dessert. A no-bake cheesecake tart of sorts with a salty press in graham cracker and a creamy cheese filling. The tart is naturally sweetened with honey and is topped with toasted pistachios and fresh figs. This dessert can be made ahead and is quick- it takes less than 30 minutes of prep time. Make this little tartlet in place of summer pies. Find the whole recipe and photos on thewoodandspoon.com

Next, make the filling. Mascarpone cheese, honey, and brown sugar are the main stars here. After combining all three, fold in some whipped cream and spread it into the chilled crust. At that point, the honey mascarpone tart could really be finished. I could easily polish off the entire thing over the course of a few nights without even blinking an eye. Instead, let’s decorate it with some fresh summer fruit, a handful of pistachios, and a drizzle of honey because YOLO, okay?

This honey mascarpone tart feels special. It feels like a dessert worth celebrating over, and yet, it’s just a few simple ingredients that shine their brightest when paired together. Light and fresh, a chilled slice of this honey mascarpone tart is just the ticket on these warm summer nights we’re having. It’s easy enough for a weeknight at home, decadent enough to raise a toast to.

Honey Mascarpone Tart By The Wood and Spoon Blog by Kate Wood. This is a simple, summer dessert. A no-bake cheesecake tart of sorts with a salty press in graham cracker and a creamy cheese filling. The tart is naturally sweetened with honey and is topped with toasted pistachios and fresh figs. This dessert can be made ahead and is quick- it takes less than 30 minutes of prep time. Make this little tartlet in place of summer pies. Find the whole recipe and photos on thewoodandspoon.com

Give this honey mascarpone tart a try and let me know what you think! Happy Thursday!

If you like this honey mascarpone tart, be sure to check out:

Strawberry Pretzel Tart

Strawberry Pretzel Tart Recipe by The Wood and Spoon Blog by Kate Wood. A simple, fast recipe that takes less than 30 minutes. A quick brown sugar butter and pretzel pie crust filled with a no bake cream cheese cheesecake type filling and topped with fresh strawberries or berries of your choice. Recipe adapted from Bake from Scratch Magazine. Perfect make ahead dessert idea. Thewoodandspoon.com

Pumpkin Cheesecake Tarts

Pumpkin Cheesecake Tarts Recipe by The Wood and Spoon Blog by Kate Wood. These are simple, individual mini tarts made in removable bottom tart pans. An easy cheesecake and canned pumpkin puree filling swirled together with sugar and fall spices like cinnamon. The press in crust is easy to make and the whole thing is topped with sweet and salty walnuts or pecans or other nuts. Find this great dinner party dessert on thewoodandspoon.com

 

Bruleed Key Lime Pies 

Bruleed Key Lime Pies Recipe by The Wood and Spoon Blog by Kate Wood. Simple key lime pie tarts made in mini tart pans with removable bottoms. Graham cracker and butter crust with a sweetened condensed milk and key lime juice and zest and sugar filling. These bake up really fast! You can substitute regular lime juice. Sprinkle the top with sugar for a crunchy brûlée topping. Serve with whipped cream. Make these ahead of time and torch when ready to eat! Recipe on thewoodandspoon.com

Blueberry Galette with a Cornmeal Crust

Blueberry Galette with a Cornmeal Crust Dessert Recipe by The Wood and Spoon Blog By Kate Wood. This is a simple, fast and easy recipe. Ripe, summer produce like blueberries and lemon are thick and juicy in this pie filling. The crust has cornmeal, flour, butter, and shortening, so it is flaky, golden and perfect every time pie crust. Serve on your summer holidays for a casual and rustic dessert. Serve with ice cream or whipped cream. You can substitute other fruit too like strawberries, peaches, or stone fruit in this galette. Find the recipe and more summer recipe inspiration at thewoodandspoon.com .

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Honey Mascarpone Tart

Honey Mascarpone Tart By The Wood and Spoon Blog by Kate Wood. This is a simple, summer dessert. A no-bake cheesecake tart of sorts with a salty press in graham cracker and a creamy cheese filling. The tart is naturally sweetened with honey and is topped with toasted pistachios and fresh figs. This dessert can be made ahead and is quick- it takes less than 30 minutes of prep time. Make this little tartlet in place of summer pies. Find the whole recipe and photos on thewoodandspoon.com

This honey mascarpone tart is a quick and simple mascarpone cream dessert with a salty graham cracker crust. The tart is finished with fresh figs and toasted pistachios.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 240
  • Total Time: 4 hours 30 minutes
Scale

Ingredients

For the crust:

  • 1/3 cup (70 gm) brown sugar, packed
  • 2 cups (200 gm) graham cracker crumbs
  • ¾ teaspoon salt
  • 7 tablespoons (100 gm) unsalted butter, melted

For the filling:

  • 8 ounces (230 gm) mascarpone cheese
  • 3 tablespoons brown sugar
  • 3 tablespoons honey
  • 1 cup plus 1/3 cup (320 mL) heavy whipping cream
  • 12 cups of fresh figs, halved (peaches, berries, or cherries can be substituted)
  • ¼ cup (40 gm) chopped pistachios, toasted (optional)
  • Additional honey for drizzling (optional)

Instructions

To prepare the crust:

  1. Whisk together the brown sugar, graham cracker crumbs, and salt in a medium sized bowl. Add the melted butter and stir until well combined. Press the crumbs into the bottom and sides of a 9-10” tart pan with a removable bottom. Place in the fridge to chill while you prepare the filling.

To prepare the filling:

  1. In a large bowl, beat the mascarpone cheese on medium speed until creamed and no lumps remain, about 1 minute. Be sure the cheese has come to room temperature or you will have a clumpy filling. Add the brown sugar and beat to combine, about 30 seconds. Add in the honey slowly with the mixer on low. Scrape the sides of the bowl and beat for an additional 30 seconds to ensure everything is well combined.
  2. In a separate bowl, beat 1 cup of the heavy cream on medium low speed until it gets frothy. Increase the speed and beat until stiff peaks form. Do not overbeat.
  3. Fold about half of the whipped cream into the mascarpone mixture. Add the remaining half and fold to combine. If you notice your filling is a bit clumpy, add in the additional 1/3 cup of cream and beat briefly to smooth out.
  4. Spread the filling into the prepared tart crust and allow to chill in the fridge for several hours to firm up. Once ready to serve, garnish the tart or each slice with figs, pistachios, and an extra drizzle of honey, if desired. Store in the fridge up to 3 days.

Notes

  • In a pinch, you can use cream cheese in place of mascarpone, but I highly encourage the mascarpone! It works perfectly with the honey.
  • If your mascarpone curdles a bit when you add the honey, try refrigerating it and then re-mixing. I have found this helps to minimize the curdles. Most of the lumps disappear with the addition of the whipped cream anyways.

Tomato Galette with Basil Pesto and Feta

Tomato Galette with Pesto and Feta By The Wood and Spoon Blog by Kate Wood. This is a simply, flaky butter pie crust filled with ripe heirloom or Roma tomatoes, basil, pesto, and feta cheese. The whole thing is baked as a rustic galette style tart and is topped with parmesan cheese. This is a delicious way to use summer cherry tomatoes and a simple way to use pie crust. Find the recipe for this fun vegetable dinner or appetizer on thewoodandspoon.com

Summer is sending me all kinds of mixed signals. It’s all frozen cocktails, ice cream cones, and beer-battered fish at one minute. The next minute I’m expected to don a bathing suit. Hop in my daisy dukes. Sport a tank top. Well guess what, Summer? I’m over it. You’ve tempted me with your cream cheese-laden dips and funnel cakes for too long. I’m fighting back with this here tomato galette.

Yes, summer shares its bounty of fresh vegetables, ripe berries, and fragrant herbs, but honestly, I’m just not always vibing *salad*. Sometimes, I want to enjoy the summer harvest of noms with a subtle hint of decadence. On a scale of one to milkshakes, I’m not always on a full level 12, but I certainly don’t want to sacrifice flavor and texture satisfaction if I don’t have to. So instead, I look to treats like this tomato galette, a dish that celebrates the season’s juicy ripe tomatoes and fresh basil with a little bit of pie crust and (cough) a whole lot of cheese. Worth it.

Tomato Galette with Pesto and Feta By The Wood and Spoon Blog by Kate Wood. This is a simply, flaky butter pie crust filled with ripe heirloom or Roma tomatoes, basil, pesto, and feta cheese. The whole thing is baked as a rustic galette style tart and is topped with parmesan cheese. This is a delicious way to use summer cherry tomatoes and a simple way to use pie crust. Find the recipe for this fun vegetable dinner or appetizer on thewoodandspoon.comGalettes are fab for a number of reasons, but you probably remember that from the blueberry galette post that I shared with you a few weeks ago. All the taste and pizazz of a traditional pie with half of the work and time. This tomato galette is no exception. A simple, straight forward pie crust recipe, buttery, flaky, and perfectly golden every time, filled with bright red tomatoes, feta and parmesan cheese, and basil pesto. Might as well be a bullseye, right?

To make the galette, we start by whipping up some pie dough. If you’ve never made your own pie dough from scratch, please let me be the one to encourage you to take the plunge. My all-time favorite pie crust is delightful here, so try it if you don’t already have a  go-to of your own. Alternatively, you could try the buttery cornmeal crust that I shared a few weeks ago. Hedge back on the sugar a bit and I’m sure that the combo of tomatoes and cornmeal would be over the top delish. 

Tomato Galette with Pesto and Feta By The Wood and Spoon Blog by Kate Wood. This is a simply, flaky butter pie crust filled with ripe heirloom or Roma tomatoes, basil, pesto, and feta cheese. The whole thing is baked as a rustic galette style tart and is topped with parmesan cheese. This is a delicious way to use summer cherry tomatoes and a simple way to use pie crust. Find the recipe for this fun vegetable dinner or appetizer on thewoodandspoon.com

Once you’ve got some chilled pie dough, all you need is that summer produce. I’ve used a combination of grape tomatoes and Roma tomatoes, but if you have others in your garden, that would work swell too. The idea is to use a few tomatoes that will release their juices throughout the cooking process (the Romas) and a few bite-sized tomatoes that will retain their juiciness within their skins (the grape tomatoes). Slice up those scarlet beauties and sprinkle them with a little salt. The salt will help to draw out extra water from the tomatoes so that we don’t make our crust sad and soggy. No one wants soggy, okay?

Tomato Galette with Pesto and Feta By The Wood and Spoon Blog by Kate Wood. This is a simply, flaky butter pie crust filled with ripe heirloom or Roma tomatoes, basil, pesto, and feta cheese. The whole thing is baked as a rustic galette style tart and is topped with parmesan cheese. This is a delicious way to use summer cherry tomatoes and a simple way to use pie crust. Find the recipe for this fun vegetable dinner or appetizer on thewoodandspoon.com

After the tomatoes have been prepped, we can start assembling our tomato galette. First, roll out your pie dough on a floured surface. Perfection isn’t necessary here, so a rough 12-13″ circle will do. Next, spread a schmear of basil pesto and sprinkle on about half of the feta cheese. Arrange the tomatoes, starting with a layer of the Roma tomatoes and ending with a few handfuls of grape tomatoes. We then finish off the galette with another sprinkle of feta and a bit of pepper, dried herbs, and parmesan. Crimp the edges of the galette just slightly over the tomato filling and then the tomato galette is all ready for the oven.

While it bakes, the tomatoes will render their juices and the pie crust will bake up golden, flaky, and ultra buttery. The final product is a simple yet stunning tomato galette, a true showcase for the best of summer produce, all wrapped up in the delightful packaging that is homemade pastry. Wait one second… I think I can hear a choir of angels singing. 

Tomato Galette with Pesto and Feta By The Wood and Spoon Blog by Kate Wood. This is a simply, flaky butter pie crust filled with ripe heirloom or Roma tomatoes, basil, pesto, and feta cheese. The whole thing is baked as a rustic galette style tart and is topped with parmesan cheese. This is a delicious way to use summer cherry tomatoes and a simple way to use pie crust. Find the recipe for this fun vegetable dinner or appetizer on thewoodandspoon.com

Before summer is up, you just HAVE to make this tomato galette. It’s the perfect thing to bring to a summer cocktail party and it’s the answer to every “What’s for dinner?” question your spouse throws at you. You need this, okay? So just make it, let me know what you think, and don’t give another thought to your bikini top and cut-off denim shorts. Happy summer and happy weekend!

If you like this tomato galette, you should check out:

Blueberry Galette with Cornmeal Crust

Blueberry Galette with a Cornmeal Crust Dessert Recipe by The Wood and Spoon Blog By Kate Wood. This is a simple, fast and easy recipe. Ripe, summer produce like blueberries and lemon are thick and juicy in this pie filling. The crust has cornmeal, flour, butter, and shortening, so it is flaky, golden and perfect every time pie crust. Serve on your summer holidays for a casual and rustic dessert. Serve with ice cream or whipped cream. You can substitute other fruit too like strawberries, peaches, or stone fruit in this galette. Find the recipe and more summer recipe inspiration at thewoodandspoon.com .

Chicken Pot Pie with Cornmeal Cheddar Crust

Cheddar Cornmeal Chicken Pot Pie recipe by The Wood and Spoon Blog by Kate wood. Adapted from ina garten's recipe, this pot pie is made in a skillet or dutch oven and it super simple. The pie crust has cheddar cheese and corn Meal, thyme, rosemary, and other herbs and is flaky from butter and shortening- it ends up tasting like a cheese straw! The filling has peas, pearl onions, and carrots and is thickened by a roux made of flour and butter. Find this comfort food recipe to serve for a cold weather family dinner on thewoodandspoo.com . pastry, pie.

Cherry Lime Hand Pies

Cherry Lime Hand Pies Recipe by The Wood and Spoon Blog by Kate Wood. This mini hand pies are personal pop tart desserts filled with ripe summer black and red cherries and zesty lime. A great alternative to fried pies, these desserts are sweet, make ahead, and use a buttery, homemade pie crust that gets flaky and delicious. The recipe is simple but learn all about how to make hand pies and homemade pop-tarts here on thewoodandspoon.com

Cranberry Pear Mini-Pop Tarts

cranberry pear mini pop tarts recipe by the wood and spoon blog by kate wood. this recipe makes mini hand pie type pop-tarts filled with bits of pears (or apples!) and cranberries. They are baked in the oven until golden and flaky and the whole thing gets topped with a powdered sugar glaze. This is a great way to use leftover pie crusts or to make individual pie crusts. Find the recipe at thewoodandspoon.com

 

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Tomato Galette with Basil Pesto and Feta

Tomato Galette with Pesto and Feta By The Wood and Spoon Blog by Kate Wood. This is a simply, flaky butter pie crust filled with ripe heirloom or Roma tomatoes, basil, pesto, and feta cheese. The whole thing is baked as a rustic galette style tart and is topped with parmesan cheese. This is a delicious way to use summer cherry tomatoes and a simple way to use pie crust. Find the recipe for this fun vegetable dinner or appetizer on thewoodandspoon.com

Made with a buttery pie crust, this tomato galette is a fresh way to use beautiful tomatoes, fresh basil, and feta cheese. 

  • Author: Kate
  • Prep Time: 25
  • Cook Time: 40
  • Total Time: 1 hour 5 minutes
Scale

Ingredients

  • 2 Roma tomatoes, sliced 1/8” thick
  • 1 pint grape tomatoes, halved
  • 3/4 teaspoon salt
  • 1 tablespoon mayonnaise
  • 2 tablespoons prepared basil pesto
  • 1 single pie crust, chilled (see notes)
  • ½ cup crumbled full-fat feta cheese, divided
  • 1 egg
  • 1 tablespoon water
  • 1 teaspoon pepper
  • 1 teaspoon Italian seasoning
  • 1 tablespoons grated parmesan cheese
  • Extra fresh basil, for sprinkling on the pie

Instructions

  1. Preheat the oven to 375 degrees. Line a large sheet pan with parchment paper or ready a pizza stone.
  2. Line a cutting board or dinner plate with two layers of paper towels. Spread the tomatoes out on the towels and sprinkle with the salt. Place an additional layer of towels on top and set aside.
  3. Meanwhile, prepare the pesto mayo. Combine the prepared pesto and mayonnaise in a bowl and set aside.
  4. Pull your pie crust from the fridge and allow to soften for rolling slightly, if needed. On a floured surface, roll the pie crust out to a rough 12-13” circle. Be sure your circle isn’t larger than your pan. Carefully transfer the pie crust to the prepared baking sheet or pizza stone. See notes.
  5. Spread the pesto mayonnaise on to the pie crust, leaving a 2” border around the outside. Sprinkle ½ of the feta cheese out on to the pesto mayo. Arrange your Roma tomatoes over the mayo and sprinkle the grape tomatoes on top, leaving them cut side up. Sprinkle the remaining feta cheese on top.
  6. Crimp the border edges of the pie crust around the tomato filling. Simply pull up the edges and fold over themselves as if you were wrapping a present. Whisk together the egg and water to create an egg wash for your crust. Use a pastry brush to paint the crust. 
  7. Sprinkle the pepper and Italian seasoning over top of the filling. Sprinkle the parmesan cheese on the crust.
  8. Bake the galette in the preheated oven for about 35-40 minutes, or until the crust is set and golden brown. Allow to cool slightly before slicing. This can be served warm, but is delicious at room temp as well.

Notes

  • See the link in my post or look in my blog archives for my favorite homemade pie crust. You’ll need only half of the recipe, so you can store the other half in the freezer for a later date.
  • To transfer your pie crust to your prepared pan, flour your rolling pin and carefully loosely roll the flattened pie crust back on to your rolling pin. Unroll it on to your baking sheet.

Strawberry Pretzel Tart

Strawberry Pretzel Tart Recipe by The Wood and Spoon Blog by Kate Wood. A simple, fast recipe that takes less than 30 minutes. A quick brown sugar butter and pretzel pie crust filled with a no bake cream cheese cheesecake type filling and topped with fresh strawberries or berries of your choice. Recipe adapted from Bake from Scratch Magazine. Perfect make ahead dessert idea. Thewoodandspoon.com

Hey friends! I’ve got your weekend entertainment round-up here, complete with a few things to read and a bright and cheery strawberry pretzel tart that is just begging to be made.

This week was a cluster in our house, thanks to sick babies, unfinished to-do lists, and an underwhelming amount of time spent making myself looks presentable (Sorry, Brett. I swear I’ll change out of these sweatpants eventually.) Luckily, a few hours spent snuggling with my sick Aimee girl on the couch (read: trying not to let me brain melt from Lysol fumes and watching back to back episodes of “Paw Patrol”), I reacquainted myself with the interwebs and got caught up on what was going on in the world. For example: apparently Donald Trump is president? What? And someone announced the wrong winner for “Best Picture” at the Oscars? And Ryan Gosling is the world’s most perfect human? (Okay, kidding, guys. I’m not that out of touch.) Here’s a few things that have my eye this week:

50 Things We Learned About Feeding Kids in the Past 6 Years

This little article from Bon Appetit Magazine has so many truths in it. If you’re a parent, you have to give it a read. I promise you’ll identify with something. I’d like to add a few of my own learned lessons to the list:

  1. A tub of baby wipes is a legitimate tableware item.
  2. No one will known that there is Crown Royale in your water if you are drinking it from a Yeti cup.
  3. Squeeze packs counts as vegetable servings.
  4. (More seriously) Find a reason to celebrate at least once a week. Set a date and make a mealtime a party. It’s good for morale.

March Madness

March Madness starts next week! Ok, ok, I know that audience for this blog is primarily women aged 25-34, but it would be entirely sexist to assume that there aren’t at least a few women out there who are beyond excited to watch some basketball. Everyone likes to watch the University of Kentucky win, AMIRITE? Check out this link to get your bracket filled out before the whole shebang starts. And Go Cay-uts. 

The Piglet

If basketball doesn’t do it for you, maybe cookbooks are more your thing. We are knee deep in the quarterfinal round of Food52’s tournament of cookbooks! 16 notable publishings from this past year face off in a NCAAstyle tournament to determine the best cookbook of the year! I’ve got my money on “Dorie’s Cookies” to take the whole thing.

La Pitchoune

Brett and I have some traveling coming up. I’m not going to tell you where or when we’re going, because, geez, I don’t really know who could be reading this! Maybe some Charles Manson psychopath character has been following this blog for some time just waiting for me to reveal my actual location. SORRY CHARLIE, NOT TODAY. But for future vacay planning purposes, I’m keeping this idea on the back burner: Julia Child’s summer home in Provence France that is now a vacation rental and cooking school. You sleep where she slept, cook where she cooked, and no, this is not a drill. Amazing, right?

Strawberry Pretzel TartStrawberry Pretzel Tart

If you’re planning to make a few treats this weekend, keep this strawberry pretzel tart in mind. This is a brown sugar and pretzel crusted tart, adapted from my favorite pretzel pie crust. It’s filled with a no-bake cheesecake filling of sorts and topped with sliced strawberries. With less than 30 minutes of active prep time and requiring less than 10 ingredients, this strawberry pretzel tart is a cinch to make and quite the looker. With spring strawberries just around the corner, this is the tart you’ll make from now until the very last taste of summer. Count on it.

I adapted this recipe from one printed in the newest issue of Bake from Scratch. Bake from Scratch is a newer publication, dedicated to baking culture and the recipes, bakeries, and movers and shakers that make our world a little bit sweeter. You may remember that I was featured in a previous issue as one of nine baking bloggers to follow in 2017 (!!!), and while I am incredibly honored to have been featured, I’m really just thrilled to have a seat at the table. Getting to bake and write and interact with all of you is more fun than all of the basketball games, cookbooks, Provencial summer homes that the world has to offer.

Keep this strawberry pretzel tart on your list of weekend plans and save a slice for me! Let me know if you’re reading or doing anything extra fun this weekend and take a peek at the links I shared with you! Happy weekend and cheers to you!

Strawberry Pretzel Tart

Strawberry Pretzel Tart

You may also like:

Strawberry Shortcake 

Meyer Lemon Cheesecake

Cookie Butter Mousse

Berry Almond Streusel Pie

Vegan Coconut Lime Ice Cream Cake 

 

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Strawberry Pretzel Tart

Strawberry Pretzel Tart Recipe by The Wood and Spoon Blog by Kate Wood. A simple, fast recipe that takes less than 30 minutes. A quick brown sugar butter and pretzel pie crust filled with a no bake cream cheese cheesecake type filling and topped with fresh strawberries or berries of your choice. Recipe adapted from Bake from Scratch Magazine. Perfect make ahead dessert idea. Thewoodandspoon.com

This strawberry pretzel tart has a sweet and salty pretzel crust, a no-bake cheesecake filling, and is topped with fresh strawberries.

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 30
  • Category: Dessert
Scale

Ingredients

For the pretzel crust

  • 6 ounces (170 gm) of pretzels
  • 1/4 cup (55 gm) brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup /1 stick (115 gm) of unsalted butter, melted

For the cheesecake filling

  • 18 ounce block (225 gm) of cream cheese, at room temperature
  • 3/4 cup (150 gm) sugar
  • 1 teaspoon vanilla
  • 1 cup (240 mL) heavy whipping cream
  • 1 lb (450 gm) of strawberries, hulled and sliced

Instructions

To prepare the crust

  1. Preheat the oven to 350 degrees.
  2. In a food processor, whiz the pretzels, brown sugar, and salt until the pretzels are crumbs. Add the melted butter and pulse to combine. Alternatively, you can crush the pretzel and stir the other ingredients in to combine.
  3. Pat out the crumbs into the bottom and sides of a 10″ tart pan. Bake in the oven for 8-10 minutes until set. Allow to cool completely before using.

To prepare the cheesecake filling

  1. Beat the cream cheese, sugar, and vanilla on medium speed in the bowl of a stand mixer until smooth and without lumps. Scrape the sides of the bowl as needed.
  2. In a separate bowl, whip the heavy cream using a whisk or whisk attachment of a stand mixer until stiff peaks form. Fold half of the whipped cream into the cream cheese mixture. Once fairly integrated, add the remaining whipped cream and continue to fold until uniform. Take care not to overwork the mixture as this can cause it to lose its fluffiness. Spread the mixture out into the bottom of the cooled tart crust. Allow to chill in the fridge until ready to serve. Once ready to eat, arrange the sliced berries to decorate the top of the tart. Serve chilled.

Notes

 

  • Pretzel crust is best eaten within two days of preparation. It maintains its delicious flavor for several days but the crust can become soggy.

Adapted from: Bake From Scratch

Pumpkin Cheesecake Tarts

Pumpkin Cheesecake Tarts Recipe by The Wood and Spoon Blog by Kate Wood. These are simple, individual mini tarts made in removable bottom tart pans. An easy cheesecake and canned pumpkin puree filling swirled together with sugar and fall spices like cinnamon. The press in crust is easy to make and the whole thing is topped with sweet and salty walnuts or pecans or other nuts. Find this great dinner party dessert on thewoodandspoon.com

What age is too old?

This is the question I’m faced with more and more frequently. 

For example, I secretly love Harry Styles, but am I just way too old to admit that? I want to buy a chokers and lace up shirts, but wait, didn’t I wear those twenty years ago!? And then what about my secret stash of Mary-Kate and Ashley movies? AM I TOO OLD FOR ALL OF THIS? PLEASE INFORM. 

I’m stuck in this purgatory age known as 28 where (to quote the great philosopher Britney Spears) I’m not a girl, not yet a woman, and I have no gauge of where my awkwardness fits in society.

Pumpkin Cheesecake Tarts

Ok, I can already hear you rolling your eyes at me, and that’s fine. You can judge me. You can hate me for getting antsy about nearing my thirties, or you can laugh at the immature desires of my old, wrinkly heart. But I’m just being honest here, ok? 

This past weekend, we traveled with friends to Atlanta for a football game and 36 kid-free hours of food and shopping. Following an afternoon of day-drinking, pre-dinner cocktails, and a few poured bottles of wine throughout dinner, I was feeling pretty fancy. And to be clear, by fancy, I mean Ready. To. Dance. 

We attempted to crash a wedding at our hotel, but security swiftly asked us to leave (#proudmoments). Instead, we decided to walk to a club around the corner. Brett paid our cover, the thick velvet curtain was drawn back for us, and for a minute, I was 21 again. Yes, in my mind’s eye, I was young, fresh-faced, sans stretch marks or nursing boobs, and for all intents and purposes, a BABE. 

Pumpkin Cheesecake Tarts

Well, that moment lasted about as long as it took for me to get to the dance floor, because then the question hit me: Am I too old? 

I am choosing to believe that the age to enter this club had to have been, like, 14 because some of these kids looked downright preteen. These were tiny, infant children, playing pretend with their mom and dad’s stash of Bud Light and cocktail straws. That has to be it. Otherwise, the alternative is that I was the old one.

Well, I danced. I danced and jumped and sang and did a bunch of other fistpump/pelvic thrust movements because when you’re old, you don’t have time to practice your moves in the mirror of your bathroom anymore. The DJ amused us by playing an assortment of hits from the 90’s, and at one point, Brett and I were booty dancing (do we still call it that?) and yell-singing the six or seven words we were able to make out of “It’s Tricky” by Run D.M.C. I have no doubt in my mind that those fetus humans we danced alongside went home and told their friends about the crusty old people who humiliated themselves doing the hand-jive in the middle of a struggling dance floor, but honestly, if you can’t dance when you’ve been casually drinking for 12 hours, WHEN CAN YOU DANCE!?!

The moral of this story is that growing up is hard to do, but if you manage to dance your way through it with your friends, you’ll make it out with not much more than a dull headache and a few blurry photos to fondly laugh at later. 

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I’ll be 29 in a few weeks and I’m considering these pumpkin cheesecake tarts as an ode to my earlier years. They’re cute, petite, and wildly delicious. I shared them with a friend who said they would make a terrific alternative to the usual Thanksgiving desserts, but honestly, life is short and we really don’t need an excuse to indulge in delicious desserts. The time for dancing and pumpkin cheesecake tarts is now. 

The recipe for these pumpkin cheesecake tarts is adapted from my bruleed key lime pies, so if you’ve tried those you know how simple these are to make! We start by pressing a shortbread crust into the bottom of 4″ tart pans. I used my favorite shortbread crust from these blueberry lemon bars. The filling is sweet and creamy, similar to a cheesecake, with swirls of pumpkin and all of our favorite fall flavors. After a quick bake in the oven, the tarts are cooled to room temp before being topped with toasted hazelnuts. Sound awesome? Yeah, I thought so.

You can make these pumpkin cheesecake tarts ahead of time and warm slightly just before eating.Whipped cream isn’t mandatory, but I really can’t think of a reason not to go for it; a sprinkle of cinnamon and nutmeg in that whipped cream would be magical. I’ve also tried adding the hazelnuts directly to the shortbread crust, and let me just say that I was NOT disappointed. If you don’t have mini tart pans, you can make this in one larger 10″ tart pan (or maybe even a jelly roll pan as a bar??) as well! You will most definitely have a little extra dough and filling, though, so I recommend making only 2/3 of the recipe and lengthening your bake times.

I hope you give these pumpkin cheesecake tarts a shot. I also hope you weren’t at that bar secretly laughing at my dance moves. 

Cheers to you and happy Monday!

Pumpkin Cheesecake Tarts 

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Pumpkin Cheesecake Tarts

Pumpkin Cheesecake Tarts Recipe by The Wood and Spoon Blog by Kate Wood. These are simple, individual mini tarts made in removable bottom tart pans. An easy cheesecake and canned pumpkin puree filling swirled together with sugar and fall spices like cinnamon. The press in crust is easy to make and the whole thing is topped with sweet and salty walnuts or pecans or other nuts. Find this great dinner party dessert on thewoodandspoon.com

These pumpkin cheesecake tarts are a pumpkin pie and cheesecake mashup, baked in a shortbread crust and topped with toasted hazelnuts. It’s a perfect fall dessert!

  • Author: Kate Wood
  • Prep Time: 45
  • Cook Time: 30
  • Total Time: 1 hour 15 minutes
  • Yield: 6 1x
Scale

Ingredients

For the crust

  • 1 cup unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 21/3 cups all purpose flour
  • 1/2 teaspoon salt

For the filling

  • 18 ounces block of cream cheese, at room temperature
  • 1 can of sweetened condensed milk, divided
  • 2 eggs plus 1 egg yolk, divided
  • 1 tablespoon vanilla
  • 1/4 teaspoon salt
  • 3/4 cup of pumpkin puree
  • 11/2 teaspoon pumpkin pie spice
  • 1/2 cup of toasted hazelnuts
  • Whipped Cream (if desired)

Instructions

To prepare the crust

  1. Preheat the oven to 350 degrees. Lightly spray 6- 4″ tart pans with removable bottoms with baking spray and set aside.
  2. Cream together the butter and sugar, about 1-2 minutes on medium speed. Scrape the sides of the bowl and add the vanilla. Add the flour and salt all at once and stir on low speed until large crumbles begin to form.
  3. Divide the dough between the 6 tart pans and lightly press the dough out evenly on the bottom and up the sides. Place on a sheet pan and in the freezer for the dough to set up for about 10 minutes.
  4. Bake in the preheated oven for 15 minutes. Once removed from the oven, carefully press out the bottom or any areas where the dough may have gotten droopy in the pans. Be sure to do this while it is still warm from the oven! Set aside while you prepare the filling.

To prepare the filling

  1. Cream the cream cheese in the bowl of a stand mixer on medium speed for about 2 minutes, or until smooth and creamy. Add 1/2 of the can of sweetened condensed milk and beat briefly to combine, scraping the bowl as needed. Add 1 egg, the vanilla, and salt, beating together to combine. Set aside 1/2 cup of this mixture in a medium sized bowl.
  2. To that 1/2 cup of cream cheese mixture, add the pumpkin, the rest of the sweetened condensed milk, an egg and the egg yolk, and the pumpkin pie spice. Beat to combine, scraping the bowl as needed.
  3. Pour 1/4 cup of the pumpkin mixture in each of the cooled tart shells, and drizzle 3 tablespoons of the cream cheese mixture over top. Drag a knife through the filling to create swirls, if desired.
  4. Place each tart pan on a sheet pan and bake in the preheated oven for 15 minutes or until the outer edge of the tart has set well. Allow to cool briefly on the counter for about 30 minutes and then place in the fridge to cool completely. Serve each tart with a sprinkling of hazelnuts and a dollop of whipped cream, if desired.

Notes

  • Be sure the cream cheese is room temperature! If it is still cold while beating, little clumps will form in your batter and you’ll be forced to whisk it through a fine mesh strainer prior to pouring in your tart shells.
  • You can add your hazelnuts directly to your crust by finely chopping them and stirring into the dough clumps. You may have a little extra dough if you use this method, but I totally approve eating little handfuls of it raw. (gasp!)

Bruleed Key Lime Pies

Bruleed Key Lime Pies Recipe by The Wood and Spoon Blog by Kate Wood. Simple key lime pie tarts made in mini tart pans with removable bottoms. Graham cracker and butter crust with a sweetened condensed milk and key lime juice and zest and sugar filling. These bake up really fast! You can substitute regular lime juice. Sprinkle the top with sugar for a crunchy brûlée topping. Serve with whipped cream. Make these ahead of time and torch when ready to eat! Recipe on thewoodandspoon.com

Sometimes life is easy. Life gives us new friends, or a promotion at work, or time for an extra cup of coffee in the morning, and somehow, all feels right in the world. Sometimes life gives us a surprise sale at our favorite store, or a long-awaited answer to prayer, or extra caramel drizzled in the bottom of our Starbucks cup, and everything in us shouts, “YES! Thank you! Hooray!” But sometimes life gives us illness. Sometimes life gives us broken relationships, or a flat tire, or a feeling that you’re two steps behind of where you should be. Sometimes it feels like life dumped a bunch of garbage on us and the answer to all of our dreams is “NO!” One those days, I need an extra helping of grace… and these bruleed key lime pies. 

Bruleed Key Lime Pies

These past couple of weeks have been hard. Life just feels off. But we’ve all been there, right? We’ve all felt at the end of our rope. Out of gas, out of time, out of luck. We’ve all been tired.

These bruleed key lime pies make me happy. A simple dessert, with minimal ingredients and effort, that yields a whole lot of goodness and reward. A buttery, salty crust, filled with a creamy, mouth-puckering key lime filling, all resting perfectly content underneath a sheet of bruleed sugar. Every flavor profile and multiple textures all baked into one perfect little, palm-sized dessert.

Bruleed Key Lime PiesWe start by stirring together a simple graham cracker crust that gets pressed into the bottom of mini tart pans. While those bake, we whisk together the most basic of key lime pie fillings. Once poured into the baked crusts, the pies are sent for another round in the oven. From there, the tarts are left to chill briefly before a sugar crust is bruleed on top.Bruleed Key Lime Pies

Bruleed Key Lime PiesWhipping up these bruleed key lime pies makes me feel like a boss. They feel like an easy dose of fancy and delicious, particularly on these days that can sometimes seriously suck. Bruleed key lime pies make me feel like I’m doing something right. 
I hope life is giving you all kinds of goodness right now and that you’re breezing through this week like you were made for it. But if life is giving you all kinds of lemons and limes, then I hope you’ll use those fruits to make bruleed key lime pies. 
Bruleed Key Lime Pies
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Bruleed Key Lime Pies

Bruleed Key Lime Pies Recipe by The Wood and Spoon Blog by Kate Wood. Simple key lime pie tarts made in mini tart pans with removable bottoms. Graham cracker and butter crust with a sweetened condensed milk and key lime juice and zest and sugar filling. These bake up really fast! You can substitute regular lime juice. Sprinkle the top with sugar for a crunchy brûlée topping. Serve with whipped cream. Make these ahead of time and torch when ready to eat! Recipe on thewoodandspoon.com

Bruleed key lime pies have a buttery graham cracker crust, with a tart, creamy key lime filling, topped with a sheet of bruleed sugar.

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
Scale

Ingredients

For the crust

  • 1 sleeve of graham crackers
  • 4 tablespoons of unsalted butter, melted
  • 1/2 teaspoon salt
  • 3 tablespoons of brown sugar

For the key lime pie

  • 4 egg yolks
  • 1 (14 ounce) can of sweetened condensed milk
  • 1/2 cup key lime juice
  • 11/2 teaspoons key lime zest
  • 1/4 cup granulated sugar

Instructions

To prepare the crust

  1. Preheat the oven to 350 degrees. Lightly spray 4 (4-1/2 inch) tart pans with removable bottoms with baking spray.
  2. Pulse graham crackers in a food processor to crumbs. Add the remaining ingredients and pulse to combine. Divide the crust mixture among the 4 pans and press into the bottoms of the pans with your fingers. Bake in the oven for 8-10 minutes, or until the crust is set. Set aside to cool slightly.

To prepare the key lime pie

  1. In a medium sized glass bowl, whip the egg yolk for about 1 minute with a wire whisk. Add the sweetened condensed milk, key lime juice, and zest. Whisk to combine.
  2. Divide the mixture between the 4 tart pans. Bake in the preheated oven for 12-14 minutes, or until the outer edges of the tart have set. Allow to cool at room temperature for 30 minutes and then chill in the refrigerator until cold, or at least an hour.
  3. When ready to eat, unmold tarts by turning upside down on a piece of wax paper and pressing gently on the removable bottom with your fingers. Once removed, flip out on to a plate. Sprinkle 1 tablespoon of sugar on each tart and caramelize using a kitchen torch. Allow to rest for 3-4 minutes and then serve.

Notes

  • You can prepare these in a muffin tin, however, be mindful to use liners. Baking time will differ.

Nutrition

  • Serving Size: 4

Recipe Adapted from: Gourmet Magazine

Lemon Almond Tart

lemon almond tart recipe by the wood and spoon blog by kate wood. This is a simple almond meal flour crust, crunchy and golden, filled with a creamy custard like lemon filling. This is a take on the classic french tarte au citron. Make ahead and store in the fridge. Find the recipe for this summer fruit favorite on thewoodandspoon.com

“If at first you don’t succeed: try, try again.” I’m not sure where that quote originated, but whoever it came from clearly has never tried to create the perfect lemon tart. I can almost see those people pointing and probably laughing at me as I taste tested another round of lemon tarts with utter disappointment. Well, this time, I get the last laugh, because I am happy to report that after many tries, I nailed it. Today, I get to share with you the recipe for the best, most perfect lemon almond tart – a light and nutty almond crust  filled with a creamy, tart lemon filling. (Drool)

lemon almond tart

This all started with a giant bag of lemons and an afternoon peruse through Thomas Keller’s “Bouchon” cookbook. I ran across his recipe for lemon tart (or as Keller and the French call it, “Tart au Citron”), and I thought it may be worth a stab. I had all of the needed ingredients, with exception of those needed for the pine nut crust, but thanks to a lone wolf bag of almond meal left in the netherparts of my pantry, I decided to proceed.

Attempt number one was eggy- and so, so tart. Everything Thomas Keller does is is perfect, so I confess that my lack of skills and palate were likely to blame. Unfortunately, as my husband pushed the tart around on his plate, I knew it wasn’t a winner. 

Attempt number two yielded a perfect almond crust but with a filling that was still kind of eggy. I researched and discovered a few things about cooking with lemon and eggs (see notes!), so  attempt number three left me with a perfectly tart/sweet lemon filling. Unfortunately, I torched the shell this time around and failed to cook the filling for quite long enough so it still wasn’t right. #humblingkitchenmoments

lemon almond tart

Attempt number four, as baby bear would say, was juuusssst right. Lemony, sweet, and with an incredibly creamy mouth feel, this was a tart sexy enough to call it by its French name. This was a tarte au citron.

I often receive complements from friends and family about how lovely all my food looks from the 2×4” screen of an iPhone, but what most people don’t know is that behind every photo is usually a failed attempt, a frosting that’s too stiff, a curdled filling, a sink full of dishes, or a scorched mess on the bottom of my oven. Those things aren’t as fun to write about or as pretty to photograph, but they’re apart of the process. If this is ringing any bells right now, take heart, because redemption is almost always just around the corner. This week, we’re calling redemption lemon almond tart.

Lemon Almond Tart

Read through the recipe, and the notes in particular, prior to getting started. There’s no need for y’all to make the mistakes I’ve already trudged through. I like my lemon tart the exact way I take my ice cream sundaes- with a giant dollop of whipped cream. If you’re anything like me, you’ll want to be sure to whip some of that up as well.

 

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Lemon Almond Tart

lemon almond tart recipe by the wood and spoon blog by kate wood. This is a simple almond meal flour crust, crunchy and golden, filled with a creamy custard like lemon filling. This is a take on the classic french tarte au citron. Make ahead and store in the fridge. Find the recipe for this summer fruit favorite on thewoodandspoon.com

A light and nutty almond crust filled with a creamy, tart lemon filling. I prefer this tart served with a generous dollop of sweetened whipped cream and lemon almond crumbs.

  • Author: Kate Wood
  • Prep Time: 45
  • Cook Time: 45
  • Total Time: 1 hour 30 minutes
Scale

Ingredients

For the crust

  • 4 ounces (About 1 cup plus 1 tablespoon) of almond meal
  • 7.5 ounces (About 1-1/2 cups) flour
  • 3 ounces (6 tablespoons) of sugar
  • 1 stick (4 ounces) butter, room temperature
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract

For the filling

  • 1 teaspoon butter, softened
  • 2 tablespoons of flour
  • 2 whole eggs, cold
  • 2 egg yolks, cold
  • 1 cup of sugar
  • 1/3 cup lemon juice (juice of about 21/2 lemons)
  • 2 teaspoons of packed lemon zest
  • 10 tablespoons cold, unsalted butter, cut into pieces
  • 1 teaspoon vanilla

For the lemon crumbs (if desired)

  • About 1 cup of reserved, uncooked almond crust crumbs
  • 1 teaspoon lemon zest
  • 1 tablespoon of sugar
  • 1/4 teaspoon salt
  • 1 tablespoon of melted butter

Instructions

To prepare the crust

  1. In a bowl, combine almond meal, flour, and sugar. Using a pastry cutter or the back of a large fork, cut in the stick of butter until dough is uniformly pea-sized crumbles.
  2. Lightly whisk the egg and extracts together in a separate bowl, and, using the pastry cutter again, combine the wet and dry ingredients. Only manipulate the dough as much as you have to to make it uniform. Overworking your dough will cause it to toughen when baked.
  3. Place dough in the refrigerator for about ten minutes while you prepare your tart pan. Dough can also be left covered in the fridge at this point for up to one day.

When ready to prepare the tart

  1. Preheat the oven to 350 degrees. Using your hands, butter a 9″ tart pan with a removable bottom with 1 teaspoon of softened butter. Lightly dust the bottom and sides of pan with flour.
  2. Using your fingers, press the almond meal crust into the bottom and sides of the tart pan. You will likely use all but 3/4-1 cup of the dough. Trim any excess off the top.
  3. Bake crust for 20-25 minutes, rotating halfway through, until edges are almost turning golden and the center crust is set. Allow to cool while you prepare your filling. Alternatively, the crust can be made one day in advance and set aside covered.
  4. Bring a small-medium saucepan filled with an inch of water to a simmer over medium-low heat.
  5. In a bowl just barely larger than the saucepan, whisk together the eggs, egg yolks, and sugar.
  6. Once water is boiling, place the bowl of eggs on top of the saucepan and whisk until mixture becomes paler and slightly thickened, about 2 minutes.
  7. Add the lemon juice and zest, continuing to whisk all the while. Occasionally turn your bowl to ensure you don’t cook the eggs. Continue whisking consistently until mixture is thickened, about the consistency of a very loose pudding. Your whisk should be leaving a momentary trail behind it as it moves through the bowl and the mixture should generously coat the back of a spoon. The entire cooking process will have taken about 10-12 minutes.
  8. Turn the heat off, but with the pan still on the burner, add the cold butter, 1/2 tablespoon at a time, whisking until piece is combined before adding another piece. Stir in the vanilla.
  9. Pour your filling into the tart crust. Place a piece of saran wrap directly on top of the filling and refrigerate for at least 2 hours. Tart is complete at this point, but lemon crumbs can be added as a garnish if desired.

To prepare lemon crumbs

  1. Preheat oven to 350.
  2. In a bowl, combine about 3/4 cup of reserved, uncooked almond tart crumbs with lemon zest and sugar. Drizzle in the melted butter and stir until small clumps form.
  3. Spread out on a sheet pan and break up larger clumps to smaller, pea-sized pieces. Bake for 12-14 minutes, or until golden, shaking pan intermittently. Allow to cool. Sprinkle on top of tart or on top of each piece along with a generous dollop of sweetened whipped cream.

Notes

  • Crust dough will be crumbly, but be sure to cover the sides and bottom of your pan thoroughly and evenly. It may crack in the oven, but that’s ok.
  • When zesting your lemons, avoid the pith (the white part below the yellow exterior of the lemon). Zesting the whites can cause your tart to taste bitter.
  • Cooking time of the filling may differ depending on the type of saucepan you’re using and how large your bowl is on top of the pan. If your bowl is too large, it will take longer to cook the eggs.
  • Cooking your filling in some materials can cause your tart to taste metallic or eggy. After trial and error myself, I recommend using a glass bowl and a silicone whisk.
  • If you prefer a much more tart filling, add another packed teaspoon of zest to the filling.
  • If you like to serve your tart with whipped cream (don’t we all?), whip 1 cup of cold, heavy whipping cream until frothy, then slowly add 3 tablespoons of granulated sugar. When nearly to stiff peaks, add 1 teaspoon of vanilla. Yum!

Recipe Adapted From: Thomas Keller