We’re coming out of that time of year when people go nuts for all the cozy fall flavors: pumpkin, apple, maple, pecan, and more. Don’t get me wrong- I love a traditional Thanksgiving dessert as much as the average bird, but you know what’s always in season? CHOCOLATE. That single ingredient has gotten me through more breakups, celebrations, hard days, and more, and today, chocolate is the ingredient that will shine in our newest recipe: Ghirardelli Chocolate espresso tarts. Let me tell you all about them.
These chocolate espresso tarts are not for the faint of heart. These rich treats are for the chocolate lovers who aren’t afraid of a little indulgence and want to celebrate the coming weeks with a dessert special enough for the occasion. Here, a simple press-in cocoa and espresso powder-scented shortbread crust is baked in individual tart forms and filled with a silky semisweet chocolate ganache. Each serving is finished with a dollop of espresso whipped cream which complements each chocolatey bite both with flavor and texture. Here’s how to make them.
First, we start with the crust. Flour, sugar, cocoa powder, and espresso come together with a pool of melted butter. The crumbly aftermath gets pressed into the bottoms of 5 individual fluted tart pans and baked in a preheated oven. In the meantime, we can make the ganache. Ghiradelli Semi-Sweet Chocolate Chips are combined with warm whipping cream and softened unsalted butter to make a glossy ganache that will set up soft over time as it cools in the prepared crusts. Finally, when ready to serve, we top each with espresso-scented cream and any extra crumbles of the chocolate crust you may have on hand. Voila!
The holidays may look different this year, but we can make them sweeter with delicious and celebratory treats like these espresso chocolate tarts. Many thanks to Ghiradelli for sponsoring this #GhirardelliBaking post; check out their site and your local stores for both their bittersweet and semi-sweet baking chip options that make our efforts in the kitchen rewarding and delicious. Happy Baking!
If you like these Chocolate espresso tarts tarts you should try:
These chocolate espresso tarts have an espresso and cocoa powder shortbread crust and are filled with a buttery semisweet chocolate ganache. Each one is topped with a dollop of espresso whipped cream!
Author:Kate Wood
Prep Time:15
Cook Time:10
Total Time:180
Yield:5 Tarts 1x
Category:Dessert
Scale
Ingredients
For the crust:
1 cup sugar
1/2 cup all-purpose flour
¾ cup Ghirardelli cocoa powder
1 teaspoon espresso powder
¼ teaspoon salt
½ cup (113 gm) unsalted butter, melted
For the filling:
2 cups Ghiradelli Semi-Sweet Chocolate Chips
1 cup heavy whipping cream
¼ cup unsalted butter
Pinch of salt
For the espresso whipped cream:
1 cup heavy whipping cream
2 teaspoons espresso powder
1/4 cup powdered sugar
Instructions
To prepare the crust:
Preheat the oven to 350 degrees.
In a medium-sized mixing bowl, whisk together the sugar, flour, cocoa powder, espresso powder, and salt to combine. Add the melted butter and stir with a spatula to just barely combine into large moist clumps. Pat the mixture between 5- 4” fluted tart pans with removable bottoms. Gently press up the sides first and then pat the remaining crust into the bottom. Bake in the preheated oven for 10 or until the crust is set. Set aside to cool while you prepare the filling and whipped cream.
To prepare the filling:
Place the chocolate chips in a large heat-safe bowl. Gently heat the cream in the microwave or over a stovetop until barely bubbling. Pour over the chocolate chips and cover the bowl with a piece of plastic wrap. Allow to sit for 5 minutes and then use a whisk to stir to combine. Add the butter and salt and stir or beat to combine. Divide the mixture between the prepared tart pans and allow to set up at room temperature. When ready to serve, spoon on dollops of espresso whipped cream and enjoy!
To prepare the whipped cream: Dissolve he espresso powder in the whipping cream in a large bowl. Whip at medium speed until soft peaks form. Add the powdered sugar and continue whipping until fluffy to your liking.
When I moved to the Deep South, I learned that things are done a little differently here than they are up North. Instead of oats and cream of wheat, Southerners rely on breakfast staples like corn grits. At meals where a Northerner might make stuffing, Southerners make cornbread dressing loaded with butter and mild herbs. The tea here is always sweetened, we have our own names for different varieties of peas and beans, and the Thanksgiving staple of pumpkin pie is quite often replaced with the Southern cult favorite: sweet potato pie. Today, we’re doing the Southern thing by making a yummy (and pretty!) sweet potato pie tart with candied pecans, a graham cracker crust, and marshmallow whipped cream. Trust me- you’re going to love it!
So how does a sweet potato pie differ from a pumpkin pie? Turns out, not too much. Although the flavor is strikingly similar, I find it’s the texture that ends up being slightly different. When coming up with this sweet potato pie tart, my goal was simple: capture the yummy, spiced flavors of classic sweet potato pie with some of the refined appearances of a fancier tart. I think I’ve done just that. Here, a simple and buttery press-in graham cracker and pecan crust is filled with a smooth, cinnamon-spiced sweet potato filling, and topping with candied pecans and marshmallow whipped cream. It’s as cute as it is delish!
I’m sharing today’s recipes with my good friends at Kerrygold. Kerrygold has long been my go-to for butter needs, and this sweet potato pie tart is no exception. Here, their yummy butter holds together the crumb crust and lends flavor to the candied nuts. This year, they’re partnering with bakers to highlight local ingredients and flavors that pair nicely with their butter, so be sure to check out their site for more favorite holiday recipes! Even though the holidays look different each year, food remains one of those things that brings us together, even from miles away. I love that we can honor the people we love by the food we create in our kitchens. Don’t you?
Happy holidays to you all and thank you to Kerrygold for sponsoring this post! I hope you all will check out their site for more recipes and give this sweet potato pie tart a try! Happy Baking!
If you like this sweet potato pie tart you should try:
Sweet Potato Pie Tart with Candied Pecans and Marshmallow Whipped Cream
This sweet potato pie tart features a butter graham and pecan crust, a candied pecan topping, and marshmallow fluff whipped cream!
Author:Kate
Prep Time:30
Cook Time:30
Total Time:120
Yield:9 Servings 1x
Category:Dessert
Scale
Ingredients
For the crust:
1 cup graham cracker crumbs
¾ cup finely chopped pecans
¼ cup sugar
½ teaspoon salt
½ cup Kerrygold Unsalted Butter, melted
For the filling:
1 cup sweet potato puree (made from about 1 large sweet potato, see notes)
1 cup evaporated milk
3 large eggs
½ cup brown sugar
½ cup sugar
1–1/2 teaspoons vanilla extract
2 tablespoons all-purpose flour
½ teaspoon salt
1–1/2 teaspoons cinnamon
¾ teaspoon ginger
¼ teaspoon nutmeg
1/8 teaspoon cloves
For the candied pecans:
2–1/2 tablespoons sugar
1/8 teaspoon salt
1/2 teaspoon cinnamon
1 tablespoon Kerrygold Unsalted Butter, melted
1 teaspoon vanilla extract
2 cups shelled pecan halves
For the marshmallow whipped cream:
1 cup heavy whipping cream
5 ounces (about 1 cup) marshmallow fluff
Instructions
To prepare the pie:
Preheat the oven to 350 degrees. Prepare your crust: combine the graham cracker crumbs, pecans, sugar, and salt in a large bowl. Add the butter and stir to combine. Press the wet crumbs into the bottom and sides of a 9” tart pan with a removable bottom. I like to press a small amount of crumbs up the length of the sides first and then press the remaining into the bottom. Bake in the preheated oven for 8-10 minutes or until the edges are turning gold and the bottom is set.
Prepare your filling: In a large bowl, whisk together the sweet potato puree and evaporated milk. Add the egg and sugar, stirring just until combined. Add the remaining ingredients and stir to combine. Pour the filling into the prepared crust and bake at 350 degrees for about 35-40 minutes or until the center of the pie is set and no longer really jiggly. Allow to cool to room temperature.
To prepare the pecans:
Preheat the oven to 325 degrees Farenheit. Line a large rimmed baking sheet with foil and lightly grease with cooking spray. Set aside.
In a small bowl, combine the sugar, salt, and cinnamon. In a separate bowl, stir together the butter and vanilla and then toss in the pecans. Add the sugar mixture and toss to evenly coat the nuts. Spread the nuts out on the baking pan and bake for about 20 minutes, stirring every 10 minutes. Once dry and aromatic, remove from the oven and allow to cool completely. Store in an airtight container until ready to serve.
To prepare the whipped cream:
In a large bowl or stand mixer fitted with the whisk attachment, whip the cream on medium speed until thickened and medium peaks form. Add the marshmallow fluff and continue whipping until thickened to a cloud-like consistency. Dollop on top of the pie and decorate with pecans as desired.
Notes
To make sweet potato puree, peel and dice one large sweet potato and boil in a medium-sized pot of water until the potatoes are tender to the fork, about 10-15 min depending on the size of your potato pieces. Puree in a blender or food processor with 2-3 tablespoons of water, or more as needed to get a thick but smooth puree. Allow to cool prior to using in pie mixture.
If the radio silence around here and social media has given any wonder as to whether or not this website even exists anymore, let me just reassure you: we’re still alive. Last week, Hurricane Zeta passed through our town and absolutely wreaked havoc. We remained safe in our storm shelter and our house was relatively unaffected, but the landscape of our sweet city went through the ringer. At the present moment, 6 days later, we are still without power, and nearly every street is littered with down power lines, fallen trees, and various limbs and brush that have been gathered by home and business owners alike. As someone who lived in central Florida for 10+ years, I can say that the damage we’re experiencing is some of the worst I’ve seen, and man, I’m just grateful we’re all okay.
I’m eager for us to catch up on all that we’ve missed (hello, election!) and the events of the past couple of weeks (birthdays! holidays! big life stuff!), but for now, I want to share this maple cream tart with you. With a spiced pecan and cookie crust and a seriously rich and cream filling, this is a decadent autumn treat that would make a great addition to your upcoming holiday tables. Let me tell you how to make it!
First we’ll start with the crust. Biscoff cookies are ground to a crumb and tossed with some pecans, butter, and brown sugar. YUM. After a quick bake in the oven, the cream filling is made on a stovetop using maple syrup, eggs, and milk. Spread the filling in the prepared shell and allow it to cool completely or overnight in the fridge.
Garnishing this maple cream tart is a cinch, but I love to up the ante with a little homemade maple caramel. Here, all the texture and decadence of caramel is combined with the nuanced flavor of maple syrup, and it makes a seriously rich topping for this otherwise humble tart. I love to added chopped salted pecans for a little texture too, but you can go with whatever suits your taste!
Hugs to y’all. I hope you’re doing well and settling into the weirdness that is November 2020. I’ll see you next week with another fall recipe!
This maple cream tart features a biscoff pecan crust, a maple cream filling, and a quick and easy stovetop maple caramel.
Author:Kate Wood
Prep Time:25
Cook Time:30
Total Time:120
Yield:9 Servings 1x
Category:Dessert
Scale
Ingredients
For the crust:
24 Biscoff cookies (186 gm), crushed to crumbs
1 cup finely chopped pecans (90 gm)
6 tablespoons unsalted butter, melted
¼ teaspoon salt
For the filling:
3 tablespoons cornstarch
¼ teaspoon kosher salt
1 cup milk
¾ cup maple syrup
2 large egg yolks
1 cup heavy whipping cream
2 tablespoons sugar
For the maple caramel:
1 cup maple syrup (not imitation)
2 tablespoons unsalted butter
¼ cup heavy whipping cream
¼ teaspoon salt
Instructions
To prepare the crust:
Preheat the oven to 350 degrees. Combine the cookie crumbs, pecans, and melted butter. Stir to combine and press into the sides and bottom of a 9” tart part with a removable bottom. Bake in the preheated oven for about 9 minutes or until set. Allow to cool while you prepare your filling.
To prepare the filling:
In a medium saucepan, whisk together the cornstarch and salt. Add the milk, maple syrup, and egg yolks and stir to combine. Turn the heat to medium heat and bring to a bubble, stirring all along. Once thickened to a pudding consistency, remove from heat and place in a heat-safe bowl. Place a sheet of plastic wrap directly on top to prevent a skin from forming and place in the fridge to cool completely.
Once cooled at least to room temperature, whip the cream and sugar together until stiff peaks form. Stir the maple pudding; if you notice any clumps, you can push the pudding through a sieve to remove any clumps. Fold the whipped cream and maple pudding together until combined and spread into the prepared pie crust. Garnish with additional cookie crumbs or pecans. Allow to set up in the fridge while you prepare the caramel.
To prepare the caramel:
Bring the maple syrup to a boil in a medium saucepan and continue cooking without stirring until a candy thermometer reaching 230 degrees Fahrenheit (soft ball stage). Remove the pan from heat and carefully stir in the butter, cream and salt. Place in a heat-safe jar or container to cool slightly before serving with slices of the pie.
It’s been a while since we made fun of my husband. He’s an easy target, not because he’s an unfortunate human but because he’s such a good sport, and I have a particularly terrific time poking fun at his eating habits. If you’ve been around this block a time or two, you know he loves pudding (or, “puddin,” as he would say) but really prefers the store-bought variety. I’m talking Snack Packs. Pudding Packs. The ones that clearly have no real ingredients because they don’t even require refrigeration. He’s easy to please yet impossible to impress, but this chocolate pudding pie is one of the first wins I’ve recorded in a while. He loves it, and I can’t wait to tell you all about it!
Old fashioned cream pies are terrific because they generally require no baking and come together easily on the stove. This chocolate pudding pie is no exception to that rule, and, save for the baking of the pie crust, requires no oven time at all! The chocolate flavor is defined but not overly rich thanks to the mild contribution of cocoa powder here. In addition, no chopped chocolate is needed for this treat which means you get to spend less time at the cutting board and more time eating dessert. WIN.
To make this pie, we start with the crust. Now, you could use a store-bought or frozen variety, but I would really like for you to try my favorite homemade crust. You can find the recipe down below or read all about it here. Form the dough in whatever standard pie dish you own and then bake until it is golden. Don’t scrimp here- we want a crust that is flaky through and through!
Next, to prepare the filling, we starting by combining milk, sugar, flour, and cocoa powder on the stovetop. I like to add the milk really slowly to ensure all of the clumps of cocoa powder dissolve completely. After all, no one wants a clumpy pie! Heat and cook until it thickens slightly and they gradually stir some of that milk mixture into the beaten eggs. Keep whisking all throughout this phase to avoid stirring scrambled eggs into your pie. Re-heat the filling again, bringing it to a thick bubble, and then finish the mixture off with a little vanilla and butter. That’s it! So simple!
This chocolate pudding pie is the perfect dessert to transition us from summer into fall. Give it a try in the coming weeks and let me know what you think! Oh, and be sure to try out some of my hubby’s other faves below! Happy Monday and Happy Baking!
If you like this chocolate pudding pie you should try:
This old fashioned chocolate pudding pie is a custard pie made on the stovetop with rich chocolate flavor throughout!
Author:Kate
Prep Time:20
Cook Time:35
Total Time:240
Yield:91x
Category:Dessert
Scale
Ingredients
For the crust:
1–3/4 cups all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
5 tablespons chilled solid vegetable shortening, cut into pieces
6 tablespoons chilled unsalted butter, cut into pieces
5 tablespoons (approximately) ice water
1 large egg whisked with 1 teaspoon water
For the pie:
1cup sugar
1/2 cup unsweetened cocoa powder
6 tablespoons all-purpose flour
3/4 teaspoon salt
3 cups milk
1 large egg plus 1 yolk, whisked together in a bowl
2 tablespoons unsalted butter
2 teaspoons vanilla extract
For the topping:
1 cup heavy whipping cream
3 tablespoons sugar
Instructions
To prepare the crust:
Whiz the flour, sugar, and salt in a food processor to combine (Note: you can also do this by hand with a pastry cutter!) Pulse in the shortening and butter, just until evenly dispersed in pea-sized clumps. Begin adding ice water 2 tablespoons at a time until moist clumps begin to form. Remove dough from food processor, form it into a flat round disk, and wrap in plastic wrap. Chill in the fridge for at least an hour prior to use.
When you’re ready to bake the pie, roll the dough out on a well-floured surface into a 1/8-1/4” circle about an inch larger than your pie plate on all sides. Roll the dough loosely back onto the rolling pin and lift it into the pie dish. Gently fit the dough into the pie plate and trim off any excess dough leaving a 1” border around the edge of the dish. Fold the lip of the dough under so that it extends just over the edge of the pie plate and crimp the edges as you prefer. Prick a few holes in the bottom of the dough with a fork and place the whole pan into the freezer to chill briefly, about 15 minutes. In the meantime, preheat the oven to 350 degrees.
When the oven is preheated, remove the pie plate from the freezer and line the insides of it with a piece of parchment paper. Use either pie weights or dry beans/rice to weigh down the dough and bake for about 20 minutes. After this initial bake, remove the pie weights, brush the entire crust with a thin layer of egg wash (the egg whisked with water), and bake for an additional 5-10 minutes or until golden brown. Set aside to cool while you prepare your filling.
To prepare the filling:
In a heavy-bottomed pan, whisk together the sugar, cocoa powder, flour, and salt. Slowly add in the milk, stirring all the while, and set the pan over medium-low heat. Keep stirring regularly until the mixture comes to a bubble. Continue stirring and cooking an additional 1-2 minutes, removing from heat only once the mixture has thickened to a mayonnaise consistency. Carefully scoop up a cup of the hot mixture in a measuring cup of ladle and slowly add it to the eggs, whisking them all the while to ensure they don’t scramble under the heat of the pudding. Once the entire cup has been added, pour the egg mixture back with the remaining pudding in the pan, stir, and place back on low heat. Bring to a bubble again and cook for an additional minute and a half to thicken and then remove from heat. Stir in the vanilla and butter and pour the mixture into the prepared pie crust. If you find the pudding has clumps, you can use a fine-mesh strainer to strain out any while you pour it into the crust. Place a sheet of plastic wrap directly on top of the filling and refrigerate until cooled and firm.
Once cooled, prepare your topping by beating the whipping cream in a large bowl on medium speed until thickened to soft peaks. Slowly add in the sugar and continue whipping until thickened to a cloud-like consistency. Serve immediately!
I recently offered my grandfather a slice of tomato pie, and he said, “HUH? Tomatoes in a pie?” Turns out, tomato pie is a super Southern thing, and if you were previously unaware, now’s the perfect time to learn all about it. Today’s post is a quick one with a few summer favorites to share with you today, and then we will get to this yummy savory pie!
A New Activity to Consider:
I’m thinking of composting. Do you guys do this already? Now seems like the perfect time to get started, and while researching, I loved this article from GOOP! Send your favorite resources my way if you’re already doing this at home, and check out the article here!
Recipes I’m Dying to Make:
I love a classic PB&J, and this salted PB&J Ice Cream Pie from Bon Appetit looks incredible. A Ritz Cracker crust? Yes, please. I’m also intrigued by this list from FOOD 52 of 11 easy recipes for new home bakers! Tell me all about what you guys are baking at home!
Products I’m Loving:
I love everything from Supergoop, but this sunless tanner with SPF is perfect for these summer days. I usually apply a coat before I head outside and wind up with a nice little glow even after just a few minutes in the sun! I’m also loving my new Chacos. Since I barely get dressed to go anywhere at this point, I basically live in my new sandals, but I’m also super intrigued by their new customizable slides! Check them out here!
Tomato Pie
Here’s what you need to know about tomato pie: It’s cheesy. It’s savory. It’s filling yet refreshing, herbaceous yet creamy, and the whole thing is packed into a delightful buttery crust. I love to serve tomato pie as a lunch or supper option- anywhere you might ordinarily offer a savory tart or quiche. I opted to use a blend of mozzarella (for meltability) and cheddar cheese (for flavor), but a small addition of feta, parmesan, or even asiago would be yummy here too! If you need a shortcut, you can consider doing a refrigerated or frozen store-bought pie crust, but I really love my basic pie dough too much to encourage that. You decide! Give this summer tomato pie a try and let me know what you think! I’ll have another simple recipe for you in less than a week, so stay tuned! Happy Monday, y’all!
This tomato pie is a butter crust filled with farm-fresh tomatoes, a creamy cheese topping, and loads of flavor!
Author:Kate Wood
Prep Time:30
Cook Time:60
Total Time:120
Yield:9 Servings 1x
Category:Main
Scale
Ingredients
For the crust:
1–3/4 cups all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
5 tablespons chilled solid vegetable shortening, cut into pieces
6 tablespoons chilled unsalted butter, cut into pieces
5 tablespoons (approximately) ice water
1 large egg whisked with 1 teaspoon water
For the filling:
3 medium tomatoes, sliced 1/8-1/4” thick
Salt and pepper
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
½ cup sour cream
¼ cup mayonnaise
2 dashes hot sauce
1/3 cup chopped onion
1 teaspoon olive oil
1 tablespoon Italian seasoning
Instructions
To prepare the crust:
Whiz the flour, sugar, and salt in a food processor to combine (Note: you can also do this by hand with a pastry cutter!) Pulse in the shortening and butter, just until evenly dispersed in pea-sized clumps. Begin adding ice water 2 tablespoons at a time until moist clumps begin to form. Remove dough from food processor, form it into a flat round disk, and wrap in plastic wrap. Chill in the fridge for at least an hour prior to use.
When you’re ready to bake the pie, roll the dough out on a well-floured surface into a 1/8-1/4” circle about an inch larger than your pie plate on all sides. Roll the dough loosely back onto the rolling pin and lift it into the pie dish. Gently fit the dough into the pie plate and trim off any excess dough leaving a 1” border around the edge of the dish. Fold the lip of the dough under so that it extends just over the edge of the pie plate and crimp the edges as you prefer. Prick a few holes in the bottom of the dough with a fork and place the whole pan into the freezer to chill briefly, about 15 minutes, or longer if your dough has gotten soft. In the meantime, preheat the oven to 350 degrees.
When the oven is preheated, remove the pie plate from the freezer and line the insides of it with a piece of parchment paper. Use either pie weights or dry beans/rice to weigh down the dough and bake for about 15 minutes. After this initial bake, remove the pie weights, brush the entire crust with a thin layer of egg wash (the egg whisked with water), and bake for an additional 5 minutes or until set. In the meantime, prepare your filling.
To prepare the filling:
First, prepare the tomatoes. To remove excess liquid, sprinkle the sliced tomatoes with 1-1/2 teaspoons salt and layer them in a colander with sheets of paper towel. You can gently press down on the towels every so often to squeeze out excess juices. Do this for about 10 minutes.
In a separate bowl, combine the cheese, sour cream, mayonnaise, and hot sauce. Stir and set aside.
Once your pie crust is par-baked, sprinkle the onions on the bottom of the crust, and drizzle with olive oil. Sprinkle on a bit of salt and pepper. Begin to add the drained tomatoes in layers covering the bottom of the crust, sprinkling in salt, pepper, and the Italian seasoning as you go. I used about 1 teaspoon of salt and ½ teaspoon pepper total. Your tomatoes should fill up to about 1” below the lip of the pie crust. Spread the cheese mixture on top and place in the preheated oven to continue baking until the crust is golden and the insides are bubbling throughout about 30 minutes. Remove the pan and allow it to cool completely prior to cutting and serving warmed.
Are we on team fruit pie or team cream pie? You can’t cheer for both- it’s the rules. Me? I’m almost always team cream pie. Give me custards and peanut butter and French silk chocolate fillings any day, but during the summer, fruit pies win all the quality points. This strawberry slab pie is divine for so many reasons: fresh summer berries, a flaky two-layer crust situation, and about 16 sliced opportunities to go “a la mode.”You’re going to want to make this treat, so let’s dive in on the how-to.
Have you heard of slab pie? I’ve shared two varieties on this site before, but I’m really proud of the simplistic deliciousness of this one. No fussy sauces and a no-fail crust situation make this is a really easy dessert option when serving a crowd in the summer. Because this pie is prepared in a jelly roll pan, we’re able to cut a whole lot more slices to serve all the crazy people we want to love on. You can make it in advance or leave it out in the hot sun- heck, you can almost just eat the thing with your bare hands. (I may or may not be speaking from experience, and you better not judge me.)
To make this strawberry slab pie we start with the crust. Flour, salt, and sugar are incorporated with butter and shortening until clumpy, pea-sized nibs of fat exist throughout. Add ice water until the dough comes together and then refrigerate it all. When you’re ready to assemble the pie, roll out half of the dough to work into the bottom of your pan. Fill the crust with your sugared, vanilla-scented berries and then top with a second rolled-out piece of dough. Crimp the edges, vent the top, and pop that sucker in the oven for a nice, long bake.
I love a metal jelly roll pan for this kind of pie, but you could also squeeze it into a quarter sheet pan or even a 9×13″ baking pan. Some adjustments will be required and baking time may differ depending on the material of your pan. Metal always works great for me, but the key is to make sure the insides of your pie are bubbling. We don’t want a runny pie! This strawberry slab pie tastes terrific with a scoop of vanilla ice cream or some fresh whipped cream, but this is totally optional. The only requirement for this pie is that you serve it to friends! Your neighbors! Anyone that matters big time to you! Pie are meant for sharing. (Edit: social distancing rules still apply. Don’t come at me for encouraging you to share dessert.)
Happy hump day to you all and happy baking. I hope this post finds you peacefully in process wherever you happen to be. All my love!
If you like this strawberry slab pie you should check out:
This strawberry slab is two layers of flaky pie crust filled with vanilla-scented summer strawberries. Learn how easy it is to serve a crowd with this recipe!
Author:Kate Wood
Prep Time:30
Cook Time:60
Total Time:120
Yield:16 servings 1x
Category:Dessert
Scale
Ingredients
For the pie crust:
4–1/2 cups (585 gm) all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 cup (230 gm) unsalted butter, cold
14 tablespoons (200 gm) shortening, cold
10 tablespoons ice water
For the filling:
2 pounds strawberries, halved or quartered into 1” sized pieces
½ cup brown sugar
¼ cup sugar
3 tablespoons cornstarch
½ teaspoon salt
1 tablespoon vanilla extract or vanilla bean paste
1 egg
Demerara sugar, if desired
Instructions
To prepare the pie crust:
Give the dry ingredients a whiz in the food processor to combine.
Pulse in the shortening and butter, just until evenly dispersed and pea-sized clumps form.
Add 6 tablespoons of ice water and pulse, add in an additional tablespoon of water until a dough begins to form. I usually need 8 tablespoons of water.
Remove dough from food processor and separate in two round disks. Wrap in Saran wrap and chill for at least 30 minutes prior to use.
To prepare the filling:
Combine the strawberries, brown sugar, sugar, cornstarch, salt, and vanilla extract in a large bowl. Set aside while you prep your pan.
To assemble your pie:
Preheat an oven to 375 degrees. Prepare an egg wash by whisking 1 egg with 2 teaspoons of water. Set aside while you prepare the pie.
Roll out one half of your dough on a lightly floured surface to a 12”x17” rectangle. Once smoothed and sized, roll the dough back onto the rolling pin and transfer the dough into a 15″ x 10″ x 1″ jelly roll pan. Gently press the dough into the edges of the pan and trim off excess dough, leaving a 3/4’” overhand around all edges. Use some excess dough to fill in spots where the dough may have cracked or wasn’t long enough.
Sprinkle your prepared fruit into the pan and spread out to fill evenly. If your berries have made a ton of excess juice, you can drain a few tablespoons of it.
Roll out your remaining piece of dough to a 12”x17” rectangle. Roll the dough onto your rolling pin and transfer it to the pie. Center the pie top on the pan and fold the bottom edge over the top, crimping with your fingers as desired. Use a knife to vent the pie and brush the egg wash over the top crust. Sprinkle with demerara sugar if desired. Bake in the preheated oven for 50-55 minutes, or until the top is golden brown and the filling inside is bubbling. Rotate the pie during baking as needed to brown evenly.
Learning new stuff as an adult is hard, right? As a kid, we pop off our training wheels or picked up a new instrument like it was no problem, with no hesitation at all. My kids race up and down stairs and climb on jungle gyms with no fear because it simply doesn’t exist for them. But us adults? Man, that stuff is for the birds. This past week we traveled to Vail, Colorado for a few days of skiing with friends and our 6-year old, Aimee. This was my third time skiing in my life, and it never seems to get any easier. Physically, my body is okay with it, but mentally, I’m a train wreck. By the amount of fear in my eyes, you’d guess I was on a double black diamond with zero visibility, but in reality, I’m going 0.7 MPH on a slope that is basically flat. The anxiety is totally irrational, I know, but there’s no denying it’s there.
At the same token, I’ve also taken up piano. Although I took lessons briefly as a middle schooler, 20 years away from the keys have faded most of whatever skill I acquired in that little time. Even so, I’m loving the chance to experiment and dabble in something that feels new. It’s challenging, no doubt, but the whole process also instills a sense of pride. Like, hey! Check out this old dog learning new tricks! We as humans aren’t wired to just sit back and play it safe, even though that’s what we usually end up doing. While it’s okay to stay in your wheelhouse and plug away at whatever your gifting is, it’s also incredibly fulfilling to step out of our comfort zones and into something new. When you succeed, even if it’s just skiing the beginner hill or playing something silly like “Chopsticks,” it changes something. You’re bolstered with a confidence to do more, press in, or risk it with something new. Do you know what I mean? Skiing is probably not for me, but I’m proud to say that trying new stuff isn’t just for kids. It’s for me and you too.
These white chocolate raspberry tarts are a new-t0-me sort of thing. I’m no stranger to ganache (remember my tutorial from a couple of years ago?) , but I’ve never made fruit-flavored ganache. The slightest bit of fresh raspberry juice makes these white chocolate raspberry tarts the prettiest shade of pink, and I think they may be the perfect treats for any of your upcoming Valentine’s Day events. Would you judge me if I told you that I added the raspberries 100% for that aesthetic pink? (Spoiler Alert: I totally did.)
To make them, we start with a simple press-in crust. Butter, powdered sugar, vanilla, and flour come to together in a crumbly, shortbread-esque crust that gets pressed into the bottoms of 6 teeny tart pans. I like the ones with the removable bottoms so that they all pop out nicely. After baking, the white chocolate raspberry tarts are filled with the ganache. Fresh raspberries are pressed of their juice and warmed on the stove with some heavy cream. The warm mixture gets sent through a sieve to remove any seeds and combined with the white chocolate. Once combined, the mixture is pale pink, smooth, and ready to pour into the prepared tart shells.
Once the ganache has set up, the white choclate raspberry tarts are ready for serving! You can decorate them with whipped cream, fresh berries, or even extra chocolate and dried roses like I did here. After all, what’s more romantic for Valentine’s Day than chocolate and roses? Give these little tarts a try and let me know what you think! Happy Valentine’s Day, y’all, and happy baking!
If you like these white chocolate raspberry tarts you should try:
These white chocolate raspberry tarts have a fruit ganache filling and a soft shortbread crust. Plus they’re pink- so cute!
Author:Kate Wood
Prep Time:15
Cook Time:15
Total Time:120
Yield:61x
Category:Dessert
Scale
Ingredients
For the crust:
¾ cup (170 gm) unsalted butter, at room temperature
1 teaspoon vanilla extract
1–1/2 cups (180 gm) confectioner’s sugar
1–1/2 cups (210 gm) all-purpose flour
For the filling:
Scant 2 cups (300 gm) white chocolate chips
1 cup (140 gm) fresh or frozen and thawed raspberries
1/2 cup (120 mL) heavy whipping cream
For decoration:
Fresh raspberries
Grated white chocolate
Lemon zest
Whipped cream
Whatever sounds delicious!
Instructions
To prepare the crusts:
Preheat the oven to 350 degrees. Cream the butter in a medium-sized mixing bowl until smooth. Add the vanilla and confectioner’s sugar and stir on low until combined. Stir the flour in on low until a crumbly mixture forms. When you press it between your fingers it should pack like wet sand. Divide the mixture between the 6- 4” tart pans with removable bottoms (I used about ½ cup in each pan) and press into the sides and bottom of the pan in an even layer. I find it’s easiest to press into the sides first and then smooth the remaining dough into the bottom. Place the tart pans on a rimmed baking sheet and place in the oven to pan until firm, about 13-15 minutes. Remove from oven to cool completely.
To prepare the filling:
Pour the white chocolate chips in a microwave and heat-safe bowl. Combine the raspberries and heavy cream in a heavy bottomed pan over medium-low heat. Use a potato masher to crush the raspberries and release their juices as your slowly heat the mixture. Once mashed and the mixture has barely began to bubble, remove from heat and use a fine mesh sieve to strain the mixture into the bowl of the white chocolate chips. Use a rubber spatula to smoosh any remaining juice or cream into the bowl but keep the raspberry seeds out (unless you’re into that kind of thing!) Use a whisk to stir the mixture and melt the white chocolate chips. If they don’t melt down completely, put the bowl into the microwave for 10 second increments to melt. Keep stirring and microwaving until all of the chocolate has melted. Divide the mixture into each cooled tart shell and allow to set up until completely firm. I like to do this at room temperature as opposed to the fridge. Some bubbles may pop up in the first few minutes and you can use a toothpick to pop those if you want. Once the tarts have set up you can place in the fridge to chill (if you want) or just go ahead and garnish and serve!
Do you think there will come a time when we won’t welcome another perfect chocolate recipe into our arsenal of go-to’s? Will decadent slices of chocolatey goodness like this fudgy brownie tart ever not feel synonymous with holiday desserts? NOPE. Chocolate is here to stay, folks, and today I’m happy to be sharing a recipe that is worth making room for in your kitchen this coming Christmas season. This graham cracker crusted bit of brownie magic is a delicious make-ahead option for those gatherings you’ll be hosting and attending this year, and I can’t wait to tell you about it. Let’s dive in.
I love brownies. Whether they’re from a box, stuffed in an ice cream cake, or piled high with peppermint bark, brownies are my jam. Second only to a chocolate chip cookie (in my book, that is) brownies are an excellent go-to dessert-wise when we just need a sure thing. But what about those times when we’re feeling fancy or when we’re wanting something a little bit out of the box? This fudgy brownie tart is a terrific option for those moments when you need a dessert that shines but is bound to make people feel great. Here, a simple graham cracker crust adds salt and texture to the rich fudgy interior. The filling, made up of butter, melted chocolate, and sugar, benefits from the addition of Red Diamond Classic Coffee which adds an extra layer of flavor and intensity to this already bomb dessert. The small bit of brewed coffee allows the chocolate to taste more chocolatey, and the dessert as a whole develops in complexity. Truly, coffee and chocolate make a beautiful duo.
To make this fudgy brownie tart, we start with the crust. Crushed graham crackers, melted butter, brown sugar, and salt make up the bulk of the sweet and salty crumble. If you’re in the mood, you can throw in a tablespoon of that Red Diamond coffee for an extra bit of mocha flavor. The mixture gets pressed into the bottom of a fluted tart pan with a removable bottom and baked briefly while we mix up the filling. Chocolate and butter are melted together first and then eggs and sugar are whipped together in a large bowl. Whisk in the chocolate mixture and then fold in the dry ingredients. Finally, a pour of brewed coffee is added to the batter that comes together in a brownie-like consistency. I’d highly recommend a little extra coffee here because you know it’s going to taste delicious with the tart.
The final product is a simple fudgy brownie tart that feels special enough for your favorite events but easy enough for a weekday treat. You can feel free to top it with a scoop of ice cream or a dollop of whipped cream, but I prefer it with a single fork and a great cup of coffee. Many thanks to Red Diamond for sponsoring today’s post. I’m very happy to be able to partner with an Alabama local, family-owned company! Red Diamond offers the finest ground and whole bean coffee in a variety of blends, all slow-roasted from 100% Arabica coffee beans. Their classic blend is perfect for including in baked goods like this fudgy brownie tart, and it’s delicious enough to enjoy as a beverage alongside it. Check out their products at a store near you, and thank you for supporting brands that make Wood and Spoon possible. Happy baking to you all and have a great week!
If you like this fudgy brownie tart you should try:
This fudgy brownie tart has a rich chocolate center and a sweet and salt graham cracker crust. Tastes like brownie batter!
Author:Kate Wood
Prep Time:10
Cook Time:30
Total Time:40 minutes
Yield:9 servings 1x
Category:Dessert
Scale
Ingredients
For the crust:
1/3 cup (70 gm) brown sugar, packed
2 cups (200 gm) graham cracker crumbs
1/2 teaspoon salt
7 tablespoons (100 gm) unsalted butter, melted
For the filling:
6 tablespoons (90 gm) unsalted butter
½ cup (125 gm) chopped dark chocolate (70%)
¾ cup (150 gm) sugar
2 large eggs
¼ cup (35 gm) all-purpose flour
¼ cup (30 gm) cocoa powder
½ teaspoon salt
¼ cup strong-brewed Red Diamond coffee
Instructions
To prepare the crust:
Preheat the oven to 350. 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. Bake in the preheated oven for 9 minutes or until set. In the meantime, prepare your filling.
To prepare the filling:
In a double boiler or heavy bottomed pot set over low heat, gently melt the butter and dark chocolate, stirring regularly, until melted completely. In a large bowl, beat together the sugar and eggs until pale and slightly thickened, about 2-3 minutes. Gently fold in the melted butter and chocolate mixture and then fold in the flour, cocoa powder, and salt. Stir in the coffee just until combined and then pour the batter into the prepared crust. Bake in the oven until the top is set and only barely jiggles in the center, about 20 minutes. Allow to cool completely before cutting.
What are the traditions you’re looking forward to in the coming months? Is there a recipe or a feeling that you anticipate this time of year, some kind of moment that just kinda makes it feel like home? I recently had an editor at a magazine ask me a similar question, and it got me thinking. Growing up there was coffee cake on Christmas morning, leftover slices of cake for breakfast the day after my birthday, and eggs stuffed with coins hidden in the backyard on Easter, but now, as an adult with my own family, I kinda get to call the shots. I’m finally in the position to be the tradition creator in my own house, so what do I pick? What foods and songs and formalities are going to stick around for the long haul?
My guess is a lot of Moms feel worn out by the pressure to create these Pinterest-worthy parties and moments and foods for their kids around the holidays. We have access to so much, and it’s impossible not to look around and feel compelled to do and create like all of the women we see around us. To be honest, the performer in me has a hard time with just enjoying the moments that arise. Instead, I really struggle with this inner drive to do more, make things better, and spin this web of magic for my kids, especially around the holidays. In an effort to be more mentally and emotionally present, I really want to loosen my grip these few months and make more of the time by sharing me. Less garland, fewer appetizers, a messier house, but a happier Mom. A less frazzled Kate.
I love this black bottom pumpkin pie. Growing up, my Mimi made two pumpkin pies every Thanksgiving, and we’d fight over the leftover slices in the days following. Here, as a self-proclaimed Southern transplant, I took a note from all of the old charity league and church cookbooks and added a black bottom to an otherwise normal pie. What we’re left with is a fudgy layer of chocolate topped with traditional pumpkin pie filling, all wrapped in snug to my favorite shortcut of the holiday season: Diamond Nut’s Pecan Crust.
Similar to the graham cracker crusts you’ve seen in stores for ages, Diamond’s pecan and walnut crusts are pre-made crusts made with their premium nuts. Each crust is mildly flavored and can be used in a number of ways to up the ante on your favorite pie recipes. Because each are ready to use, the pie making process is so much more simple, leaving you with less hours to log in the kitchen and more time to just be present.
This black bottom pumpkin pie is mildly spiced and perfectly sweetened. I prefer to serve mine with large dollops of whipped cream, but you could very well skip that if you’d prefer. As a garnish, I opted for some chocolate shavings and candied pecan pieces, but again, totally unnecessary. The pecan pie crust and yummy autumnal filling is all the flavor this black bottom pumpkin pie requires.
To make it, we start with the black bottom. A simple chocolate ganache made with chopped semisweet chocolate and heavy creamy is prepared and spread into the bottom of the ready-made pecan crust. Next, a filling made with canned pumpkin puree, eggs, sugar, and just enough spice is stirred in a single bowl and poured on top of the set ganache bottom. This black bottom pumpkin pie bakes in a preheated oven in about thirty minutes and cools in the fridge over the course of an hour. I like to serve slices at room temperature with a cloud of fresh cream. YUM.
Many thanks to Diamond for sponsoring this post. I want to hear about the traditions you guys are dreaming up for your families this time of year. Our time is limited, and I so desperately want to be intentional with every minute. I hope this season is full of lots of love for you all, and I can’t wait to hear how you enjoy this black bottom pumpkin pie. HAPPY BAKING!
If you like this black bottom pumpkin pie you should try:
This black bottom pumpkin pie has a chocolate ganache layer topped with a simple pumpkin filling and is baked in a pecan pie crust!
Author:Kate Wood
Prep Time:20
Cook Time:40
Total Time:1 hour
Yield:9 Servings 1x
Category:Pie
Scale
Ingredients
For the ganache:
3 ounces heavy cream
3 ounces semisweet chocolate chips or chopped chocolate
For the pie:
1 Diamond Pecan Pie Crust
¾ cup pumpkin puree
¾ cup evaporated milk
2 large eggs
1/3 cup sugar
1/3 cup brown sugar
1 teaspoon vanilla
2 tablespoons all-purpose flour
1–1/4 teaspoons cinnamon
¼ teaspoon salt
½ teaspoon ginger
1/8 teaspoon nutmeg
pinch of cloves
Instructions
Start by preparing the ganache. Gently heat the cream on the stove or in the microwave until it is steaming and almost bubbling. Pour the cream over the chocolate in a medium-sized bowl. Cover the bowl with plastic wrap and allow it to sit for 5 minutes. Remove the plastic wrap and whisk gently until smooth. If there are still chunks of chocolate, gently heat in the microwave in 15 second increments. Pour the mixture into the bottom of the prepared pie crust and put it in the fridge or freezer to firm up to fudge consistency.
Preheat the oven to 350 degrees. Combine the pumpkin, evaporated milk, and eggs in a large bowl. Add the sugars and vanilla and stir to combine. Add the flour and spices and stir just until smooth. Pour the mixture over the firm chocolate in the pie crust. Bake the pie in the preheated oven until the edges are set and the center wiggles like jello, about 40 minutes. Remove from the oven and allow to cool completely prior to serving with whipped cream, if desired.
Is it just me, or is it way too easy to come home from vacation straight up exhausted? Brett and I spent this past weekend up north, traveling a few days in Boston and Martha’s Vineyard. It was my first time to the area, and I’m excited to report that both were equally charming in their own unique way. Per custom, I have a new recipe to share with you this week as well as the run down on everything we ate, drank, and saw during our time in the northeast.Stay tuned for the brown butter pear tart and read on for the who, what, and where details of our trip!
Where We Stayed:
What started as a trip to Martha’s Vineyard turned into a two part vacay: phase one spent enjoying the big city historical scene of Boston and phase two spent relaxing in the off-season quiet of Martha’s Vineyard. After a few recommendations from friends, we opted for a spunky modern hotel option in Boston, The Envoy, and a quaint bed and breakfast on the vineyard, the Hob Knob. Both were well suited to their respective locations and felt right for our time there. I’d definitely recommend both if you’re looking for a sure thing on your next visit!
What We Ate:
What DIDN’T we eat might be the more appropriate question. This was a non-stop parade of food, fine restaurants, and pastries. I was excited to find many delicious lunch and dinner options in Boston, but found the bakery scene proved to be rather lackluster. There was, however, no shortage of amazing cocktails and pubs, and we also loved checking out the food truck scene at Rose Kennedy Greenway.
Although we arrived in Martha’s Vineyard in what we were told was the last big week before the island shut down for the season, we still found many of the places recommended by friends to be open! Our palates were equally happy to learn that the Martha’s Vineyard Food and Wine Festival was taking place while we were there, and Brett and I were lucky enough to snag tickets to the main tasting on Saturday afternoon. Dozens of wine purveyors and chefs from the Northeast flocked to the island to serve up their goods, and it was a ball. There’s nothing like day drinking and bite-sized appetizers to help you make friends in a new place. If you’re ever in the region during the festival, I highly recommend giving it a try! See below for the full list of local restaurants we visited during our time away.
With a number of locations across Boston, Tatte offers a variety of delicious baked goods, coffees, and lunch options in a seriously aesthetic atmosphere.
Although there’s loads to do in both Boston and Martha’s Vineyard, both areas are spread out in such a way that they weren’t entirely walkable. Luckily, Uber and Lyft were both readily available, and we found it was simple to catch a ride to wherever we wanted to be. Boston is brimming with loads of historical sites and museums, so we spent a good bit of time checking out walking tours and super old buildings. Brett was eager to grab a beer at the Beantown Pub, a bar across the street from Samuel Adams’ gravesite, so that he could “drink a cold Sam Adams while looking at a cold Sam Adams.”( I’ll pause for eye rolling.) Per recommendation from friends, we took a day trip to Cambridge to get a glimpse of Harvard University. The school is spread out all over the city, but it was intriguing just to poke around and eavesdrop on random conversations. The two gentlemen sitting beside me at lunch were having an in depth conversation about hydrogen atoms, and this Dorothy immediately knew she wasn’t in Kansas anymore.
Although the landscape of Martha’s Vineyard is primarily suited for summertime activities, I found the chilly, autumnal version of the island peaceful and charming. We spent most of our time nosing through Mom and Pop stores in downtown Edgartown and taking in the coastal views. If you’re at all interested in fishing or water sports, I’d highly recommend checking out boat rentals as that would be a great way to spend a weekend there.
Brown Butter Pear Tart
Let me start by saying that I adore this tart. Months ago, I ran across a photo of a beautiful layered pear pie. It had, what appeared to be, a phyllo crust filled with thin slices of pears overlapping on one another in a concentric fashion. The crust was browned and flaked and the filling was speckled with fresh pomegranate seeds. Although I wasn’t able to find a recipe for the creation, I decided I needed to make a dessert with a similar look. The brainstorming began.
Here’s what I ended up with: a brown butter pear tart. A simple, press-in sweet pastry dough is filled with a thin layer of brown butter custard and a mountain of fresh sliced red Anjou pears. Upon baking, the pears release their juice and soften, the flavors from the fruit quietly melting into the custard underneath it. The pastry crust, albeit simple, is the perfect vehicle for the subtle flavors, as it offers texture and sweetness while still allowing the filling to sing.
This brown butter pear tart features Kerrygold unsalted butter in two fashions: first, cold chunks of butter are cut into the dry ingredients to create a tender and mildly buttery shell. The dough for the tart crust is so ridiculously delicious that I found myself eating almost as much as I pressed into the pan. Kerrygold butter is also found throughout the brown butter custard. If you need a few pointers on browning butter, please check out my how-to post here.
This brown butter pear tart is without a doubt one of the most unassuming and delightful holiday desserts I’ve made in a long time. Although we’re still a couple of days away from the holiday season, it’s never too early to get planning, and I really think you need to consider this tart in the lineup of Thanksgiving and Christmas treats. Give it a try and let me know what you think! Many thanks to Kerrygold for sponsoring this post, and thanks to you all for supporting brands that make Wood & Spoon possible. Happy baking!
This brown butter peat tart has a sweet pastry crust, a brown butter custard, and a layered pear filling.
Author:Kate Wood
Prep Time:30
Cook Time:30
Total Time:1 hour
Yield:91x
Category:Dessert
Scale
Ingredients
For the pastry dough:
1–1/4 cup all-purpose flour
¼ cup sugar
¼ teaspoon salt
½ cup cold unsalted butter
1 large egg yolk, white reserved
½ teaspoon vanilla extract
2 tablespoons of ice water, plus more as needed
For the filling:
½ cup unsalted butter
1/3 cup brown sugar
1 large egg
¾ teaspoon vanilla extract
¼ cup all-purpose flour
2–3 large red pears, halved, cored, and sliced in 1/8” slices
Pomegranate seeds, about ½ cup
Toasted walnuts, if desired
Instructions
In the bowl of a food processor, combine the flour, sugar, and salt. Pulse in the butter until it resembles pea-sized crumbs. Don’t over-process. In a small bowl, whisk together the egg yolkd and vanilla. Pulse the egg yolk mixture into the flour just until combined. Add the water and pulse to combine. Don’t process it to the point of it coming together into a dough. The mixture should still be shaggy but should clump together when you squeeze a bit of the mixture together in between your fingers. If it’s still dry add another teaspoon or so of ice water and then pulse to combine. Dump the mixture out onto a clean work surface and bring the dough together into a ball. Flatten it out into a disk, wrap it is plastic wrap, and refrigerate for at least 30 minutes but preferably 2 hours.
When ready to prepare your pie, roll the dough out onto a lightly floured work surface. Roll out the dough to fit into a 9” tart pan with a removable bottom. The dough should be about 2” larger than the pan on all sides. Roll the dough onto your lightly floured rolling pin and gently unroll it into your tart pan. Gently fit the dough into the edges of your pan and use a paring knife or kitchen scissors to trim any dough that extends over 1” the lip of the pan. Press the dough gently into the sides of the pan and use any leftover dough to reinforce the sides where needed. Put the pan in the freezer to set up for 30 minutes while you preheat the oven to 375 degrees.
When ready to bake, prick the bottom of the tart dough with a fork a few times. Use a sheet of parchment to line the pastry dough inside the pan and f ill the tart pan with pie weights (you can also use dried beans or dried rice). Bake in the preheated oven for 15 minutes then remove the parchment and weights from the tart pan. Gently brush the crust with a thin layer of the egg white and bake for 5 more minutes. In the meantime, prep your filling.
Cube the butter and add to a medium heavy-bottomed saucepan to being browning it. Place the pan on medium heat and stir gently with a whisk regularly to allow the butter to melt evenly. Once melted, keep stirring regularly to allow the butter to cook, sizzle, and foam evenly. You’ll begin to notice golden flecks appearing at the bottom of the pan and the butter will become fragrant. When there are amber-colored flecks throughout the butter mixture your butter is browned! Don’t let it burn! Immediately remove it from the heat and pour into a heat-safe mixing bowl. Stir in the sugar. Stir in the egg and vanilla extract and then fold in the flour. Pour the mixture into the par-baked pastry shell and spread to even it out. Cover the filling in a layer of fanned pear slices. Keep the slices in tight on one another to prevent the filling from baking up over on top of them too much. Bake in the preheated oven for an additional 35-40 minutes or until the crust is golden and the filling it cooked underneath. The pears shouldn’t jiggle on top of the pie when the pie is done. Allow to cool serve with a sprinkle pomegranate seeds and toasted walnuts. Enjoy!
