There are few things in life that are certain, but one thing is always for sure: There is always a brown banana on our counter. When you live with three hungry kids and a husband with a morning smoothie habit, bananas are essential. And no ripe banana stays that way for long- eventually, it’s going to brown! That’s why I have been dying for a one-banana banana bread recipe. What is a girl to do with that last brown banana that is hanging on for dear life? Duh. Bake it into this recipe. So let’s talk about it.
One-Banana Banana Bread
You might be asking yourself, “Why all the fuss over a brown banana?” Well, in a baker’s economy, brown bananas are gold. The already-sweet flavor of a banana intensifies as it ages, meaning brown bananas are loaded with baking potential. Have you ever tried adding an under-ripe banana to banana bread? Not as good, right? Brown bananas make the best banana bread.
Also working in this bread’s favor? BROWN BUTTER. We use brown butter to add an extra layer of flavor, and I think it makes all the difference. Combined with cinnamon and brown sugar, brown butter take this one-banana banana bread to a whole new level.
Making the One-Banana Banana Bread
To make this recipe, we start by browning butter. If you need a little help in that department, be sure to check out my detailed how-to here. Once fragrant and golden, combine the butter with sugar, brown sugar, an egg, and the mashed banana. Finally, the dry ingredients stir in. From there, you are free to bake the batter in a mini loaf pan OR even just a standard loaf. Size and bake time will change based on your pan, so be sure to read recommendations in the full recipe below.
This one-banana banana bread is not just a great use for leftover bananas- it’s delicious too! Give the recipe a make this holiday season and let me know what you think. I hope you enjoy this simple recipe! Happy baking, friends.
If you have like this one-banana banana bread recipe, you should check out:
This one-banana banana bread recipe only requires a single banana to create one mini loaf. It’s perfect for those leftover bananas!
Author:Kate Wood
Prep Time:10
Cook Time:35
Total Time:45 minutes
Yield:4-5 Servings
Category:Quick Bread
Ingredients
4 tablespoons unsalted butter, diced
¼ cup brown sugar
¼ cup sugar
1 large egg
1 large overripe banana, mashed
1 teaspoon vanilla extract
2/3 cup all-purpose flour
½ teaspoon cinnamon
¼ teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
Instructions
Preheat the oven to 350 degrees Fahrenheit. Lightly grease a mini loaf pan with baking spray and set aside.
In a small saucepan, gently cook the butter over medium-low heat, stirring regularly. Once the butter is completely melted, begin stirring more often. The butter will melt, sizzle, and foam as it browns. The butter will slowly turn from pale yellow to golden and you will see dark flecks forming in the mixture. Once fragrant, remove from the heat immediately by pouring into a medium-sized mixing bowl.
Add the brown sugar and sugar to the browned butter and stir to combine. Next, add in the egg, banana, and vanilla extract, stirring after each addition. Finally, toss in the flour, cinnamon, baking powder, baking soda, and salt. Stir just until combined. Pour the batter into a prepared pan and bake in the oven for about 35-40 minutes or until a toothpick inserted barely comes out clean. Allow to cool slightly before removing from the pan to cool completely.
Notes
If you don’t have a mini loaf pan, you can bake this in a standard sized loaf pan. Baking time will be less, approximately 22-25 minutes total.
We interrupt this [totally unscheduled] break from regular recipe posting to present what is, quite possibly, the perfect fall cookie: pumpkin snickerdoodles.
It has been absolutely FOREVER since the last time we spoke, right? Although I’ve continued sending recipes to Wood & Spoon subscribers, it’s been a hot minute since I posted a fresh-from-the-oven kind of thing. I’m planning to catch you all up on the nitty gritty of what I’ve been up to, but for now, let me introduce you to these pumpkin snickerdoodles.
What is a Snickerdoodle?
If you haven’t had the pleasure of experiencing a real-deal snickerdoodle, let me fill you in. Snickerdoodles are chewy drop cookies known for their hint of cinnamon sugar. Just before baking, rounds of dough are tossed in granulated sugar and cinnamon so that baked cookies have a bit of that flavor in every bite. Each finished cookie, often adorned with a crinkled top thanks to the addition of cream of tartar, has a festive look, and because so, snickeredoodles and most common around the holidays.
How to Make Pumpkin Snickerdoodles
These pumpkin cookies are a step above the average snickerdoodles. We start these cookies with browned butter. A little butter sizzles and browns on the stovetop until golden. Brown sugar and regular granulated sugar come next, along with vanilla and eggs. The star ingredient here is the pumpkin. Canned pumpkin puree (not pumpkin pie filling!!) is drained in between layers of paper towel before being added to the wet ingedients. Finally, flour, salt, pumpkin pie spice, and leavening adds to the mix. We roll the finished dough balls in the signature cinnamon sugar and set aside in the fridge to firm up briefly. The finished cookies are soft, chewy, and intensely fall-like. They make me want to cozy up by a fire real bad.
Why Drain the Pumpkin?
In my first two test batches of these cookies, I used undrained pumpkin and found the finished cookies to be cakey in a dry muffin sort of way. The flavor was there, but the texture was lacking. To achieve a true cookie texture, simply drain some of the liquid out of the mix. I used about 4 paper towels and a spare, clean kitchen towel.
These pumpkin snickerdoodles are an excellent addition to your fall menus. They would even make a great add-on to your Thanksgiving menu! Give them a try this week and let me know what you think. Happy Saturday to you all and happy baking!
These pumpkin snickerdoodles are cinnamon sugar-spiced cookies scented with brown butter.
Author:Kate Wood
Prep Time:30
Cook Time:15
Total Time:45 minutes
Yield:24 Cookies
Ingredients
½ cup canned pumpkin puree
1 cup unsalted butter, chopped
1 cup brown sugar
3/4 cup sugar, divided
1 egg
2 teaspoons vanilla extract
2–1/4 cups all-purpose flour
1 tablespoon cornstarch
1–1/2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
¼ teaspoon salt
2 teaspoons cinnamon
Instructions
Start by removing liquid from the pumpkin puree. Layer two paper towels and dollop the pumpkin onto them. Top with two additional paper towels and gently press to remove the liquid from the pumpkin. Use additional paper towels as needed to squeeze out liquid. Set aside.
Place a medium saucepan over medium heat and add the butter. Stir regularly to allow the butter to melt evenly. The butter will melt, bubble, foam, and finally begin to brown after about 5 minutes. Continue stirring all along until the butter mixture turns a golden amber color and smells nutty and fragrant. Scrape the contents of the pan into a large bowl. Add in the brown sugar and ½ cup sugar. Add in the egg, pumpkin puree, and vanilla, and stir to combine. Add in the flour, cornstarch, cream of tartar, baking soda, pumpkin pie spice, and salt and stir on low just until combined.
Line two sheet pans with pieces of parchment paper. Use a medium cookie scoop or spoon to portion out 2 tablespoon-sized rounds of dough onto the parchment. Combine the remaining ¼ cup sugar and 2 teaspoons cinnamon in a small bowl and toss each dough ball in the mixture. Place on a covered pan in the fridge to chill for about 30 minutes.
When ready to bake, preheat the oven to 350 degrees and line 2 sheet pans with parchment paper. Place dough balls 2” apart on the try and bake for 11-12 minutes or until the tops are cracked. Remove from oven to cool completely before enjoying.
Notes
Draining the pumpkin is essential! Undrained pumpkin will result in cakey cookies.
Do not use pumpkin pie filling as a substitute for the pumpkin puree.
What’s that saying? You can take the girl out of Kentucky, but you can’t take the Kentucky out of the girl? Well, today’s recipe is case in point. This brown butter bourbon chess pie is all of my favorite flavors. Sweet and salty, with subtle caramel and nutty undertones, this Southern pie is RICH and seriously delicious. If you’re looking for the perfect fall-flavored pie, you’re in luck! Let’s dive in.
Chess Pie
So what is a chess pie? Similar to a custard pie, chess pies bake up with eggs, sugar, cornmeal, milk, and vinegar. Sounds weird? Yeah, I kinda agree. But somehow, it totally works. Some add lemon, others add cocoa powder, and some just choose a simple buttermilk filling; all are delicious, if you ask me.
Chess pies are wildly popular here in the South and usually find a home in old timey recipe boxes and cookbooks. Usually made with a buttery pastry pie crust, chess pies have gooey centers that are somewhat reminiscent of gooey butter cake bars, and today’s pie is no exception. If you’re salivating, let me tell you about this bourbon situation.
Brown Butter Bourbon Chess Pie
Brown butter is king on this blog. If you’re unfamiliar with how to brown butter, please check out my in-depth tutorial here! It’s the perfect underlying flavor for this pie’s other components which include bourbon and brown sugar. For the bourbon, I like to use a high quality spirit that I enjoy sipping on, because the flavor really comes out. Rule number one: Bottom barrel whiskeys need not apply here.
How to Make Bourbon Chess Pie
To make this bourbon chess pie, we start with a perfect pie crust. I opt for my all-time favorite recipe which you can find here. Once par-baked, the filling ingredients come together: brown butter, sugar, cornmeal, milk, eggs, and bourbon. The mixtures stirs together until smooth and then is poured into the crust. The pie bakes for about 45 minutes or until the center of the pie barely wiggles. Allow the whole thing to cool completely prior to serving.
I’d recommend serving this pie with a cup of coffee or at least a glass of water- it is RICH. Like most Southern desserts, this bourbon chess pie will definitely satisfy a hungry sweet tooth. If you get a chance to make it, let me know what you think! In the meantime, happy Thursday and happy baking!
If you like this recipe for Brown Butter Bourbon Chess Pie you should try:
This brown butter bourbon chess pie is a gooey, sweet and salty pie with warm hints of whiskey.
Author:Kate Wood
Prep Time:30
Cook Time:60
Total Time:1 hour 30 minutes
Yield:9 Servings
Category:Dessert
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:
½ cup unsalted butter, cubed
1 cup granulated sugar
1 cup light brown sugar, packed
2 tablespoons cornmeal
1 tablespoon all-purpose flour
½ teaspoon salt
¼ cup milk
2 tablespoons quality bourbon
1 white tablespoon vinegar
4 large eggs, beaten
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 400 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. Low the oven temp to 350 degrees and set the pie aside to cool while you prepare your filling.
To prepare the filling:
In a saucepan over medium heat, begin browning the butter. Slowly melt the butter, stirring regularly. The butter will begin to fizz and foam- stir constantly and do not let the butter burn. You’ll notice amber flecks showing up on the bottom of your pan- keep stirring until you notice a nutty aroma and the butter mixture is mostly golden. Remove from heat to a separate bowl immediately, being sure to scrape any of the browned bits from the bottom of the pan. Set it aside.
In a large bowl, stir to combine the sugar, brown sugar, cornmeal flour, and salt. Add the eggs, milk, bourbon, and vinegar, whisking to combine. Stir in the eggs thoroughly and finally add in the butter. Pour the mixture into your par-baked pie shell. Bake in the 350 degree oven for about 45-50 minutes or until the edges are well set and the innermost circle of pie is still just a bit jiggly. Allow to cool completely prior to slicing. Serve slices with a sprinkle of flaked fleur de sel.
Two very important things today: first, a potluck all-star dessert. Brown butter peach berry crumble, anyone? Second, a breakdown of my favorites in one of the coolest Southern cities, Birmingham, AL. If you’re in need of a simple but scrumptious dessert (or an itinerary for a day in Birmingham!), you’ll love today’s post. No time to waste- let’s dive in!
Peach Berry Crumble
Let’s start with the main event: this brown butter peach berry crumble. The recipe is an excerpt from my first book that I’m incredibly proud of, Her Daily Bread. If you haven’t heard about the book, you can learn more here and here! If you have heard of it, you may know that I’ve been sharing one recipe from its pages every month this year. This crumble makes the 7th recipe, and, man, it is definitely worth the wait.
Here, peaches, strawberries (or blueberries and blackberries!) combine and bake together into a bubbling fruit mixture. On top, a brown sugar and butter streusel bakes comes together with butter and salt; the end result is out of this world. While this isn’t the fanciest or prettiest recipe on this site, it’s one that rocks. Summer fruits and the warm flavors of cinnamon and brown butter shine here, making an unassuming, approachable treat.
I love to serve this brown butter peach berry crumble for casual group dinners. A scoop of ice cream or dollop of whipped cream balances out any tart fruit flavors and cool down an otherwise warm treat. This is a great recipe you can batch and serve even for larger crowds, although even a little goes a long way here. If you get a chance to make this recipe, do let me know what you think! Now, on to my Birmingham faves!
Birmingham, AL
Birmingham was my first home away from home. I moved there a number of years ago to attend college, and at one time, I thought I’d live there forever! While plans changed, my love for the city never died. I often have people ask my about my favorite places to eat and things to do in Birmingham, so I thought I’d share a few with you here today.
The croque monsieur at ChexFonFon, the on-tap selection at Diplomat Deli, and a feast of appetizers at East West.
Where to Eat in Birmingham: Lunch
Chex FonFon My Favorite place for pommes frites and fancy lunch cocktails! Brick and Tin Delicious seasonal food in a beautiful quick-service environment. Diplomat Deli Sandwiches and craft beers come together in this divey cult fave. Little Donkey Tacos, mars, and outdoor seating? Yes, please! Saw’s BBQ Alabama is serious about barbecue, and this is definitely the best in Birmingham. The Essential A hit among foodies, this new American spot always serves beautiful and flavorful dishes. Olexa’s A great place for a girly brunch or champagne lunch!
Where to Eat in Birmingham: Dinner
Automatic Seafood Regulary regarded as one of the best restaurants in Bham, this is THE cool place for seafood. East West Asian fusion cuisine in a hip downtown area. El Barrio The ambiance and Mexican-inspired food here is hard to beat. Rojo This is my pick for casual late night Tex Mex. Gian Marco The undisputed best Italian food in the city. Slim’s Pizzeria A newcomer to Birmingham with pizza that holds its own.
Barbecue at Saw’s, cocktails at Paper Doll, and rolled ice cream downtown.
Where to Eat in Birmingham: Bakeries
Continental Bakery Come here for artisan breads and good coffee! Edgar’s Bakery Take-home baked goods and lunch options too! Pastry Art The legendary baby bites sold here are to die for. Magic Muffins A casual breakfast option that never fails. Olexa’s Hands down, the best vanilla cake I’ve ever had. Order warms slices or whole cakes to go!
Where to Drink in Birmingham
The Collins Bar Fun cocktails in a spunky environment. Paper Doll Craft cocktails in an upscale environment. Neon Moon Don’t miss karaoke night in this college student fave! Avondale Brewery Beer drinkers will love this watering hole! Innisfree Pub This divey place is a weekend late night fave. Juniper A newcomer, this gin bar has beautiful inside and outdoor seating. Pilcrow Cocktail Cellar Another trendy can’t-miss option for cocktails!
A concert at Avondale, shopping at the Summit.
Where to Stay in Birmingham
Valley Hotel This new hotel is a perfect option for weekend trips to hotel. A safe neighborhood, food options within walking distance, and a location just minutes from the airport. Grand Bohemian This Marriott hotel is great for people looking for a boutique hotel option with a great restaurant in a great neighborhood. Elyton Hotel For people hoping to stay downtown, the Elyton is without a doubt the best option!
What to Do in Birmingham
Nose Around on 18th Street in Homewood Catch a Birmingham Barons Baseball Game at Regions Field Buy Local at Pepper Place Saturday Market Stroll Jemison Trail Hike Red Mountain Park Catch a Backside View of The Vulcan For Kids: Birmingham Zoo or McWane Science Center
If you like today’s peach berry crumble recipe you should try:
This brown butter peach berry crumble features baked summer fruit under a brown butter brown sugar crumble!
Author:Kate Wood, taken from HER DAILY BREAD
Prep Time:15
Cook Time:30
Total Time:45 minutes
Yield:8 Servings
Category:Dessert
Ingredients
For the crumble:
½ cup unsalted butter
1/3 cup light brown sugar, packed
¾ cup all-purpose flour
1/3 cup quick-cooking oats
¼ teaspoon ground cinnamon
¼ teaspoon table salt
For the filling:
2 cups peeled, pitted, and chopped peaches (from about 2 large ripe peaches)
2 cups hulled and chopped strawberries
½ cup sugar
2 tablespoons all-purpose flour
1 1/2 tablespoons lemon juice
Pinch of table salt
Instructions
Preheat the oven to 375 and lightly grease an 8” or 9” baking dish. Begin to prepare the crumble by browning the butter. Cube the butter into tablespoon-sized pieces and place it into a small, heavy-bottomed pan over medium heat. Stir regularly as the butter melts, bubbles, and begins to foam. Continue stirring continuously and looks for small, amber-colored flecks begin to form on the bottom of the pan. Once the butter is fragrant and golden brown, remove from heat immediately and pour into a large heat-safe bowl. Stir in the sugar and add the remaining ingredients, stirring just until combined into thick clumps. Place in the fridge to cool briefly while you assembly the filling.
Toss together the filling ingredients and pour into the prepared baking dish. Crumble the topping over top of the fruit and bake in the preheated oven until the crumble is golden and the fruit beneath is bubbling, about 25-26 minutes. Allow to cool slightly before serving with ice cream or whipped cream.
Two very important things today: first, a potluck all-star dessert. Brown butter peach berry crumble, anyone? Second, a breakdown of my favorites in one of the coolest Southern cities, Birmingham, AL. If you’re in need of a simple but scrumptious dessert (or an itinerary for a day in Birmingham!), you’ll love today’s post. No time to waste- let’s dive in!
Peach Berry Crumble
Let’s start with the main event: this brown butter peach berry crumble. The recipe is an excerpt from my first book that I’m incredibly proud of, Her Daily Bread. If you haven’t heard about the book, you can learn more here and here! If you have heard of it, you may know that I’ve been sharing one recipe from its pages every month this year. This crumble makes the 7th recipe, and, man, it is definitely worth the wait.
Here, peaches, strawberries (or blueberries and blackberries!) combine and bake together into a bubbling fruit mixture. On top, a brown sugar and butter streusel bakes comes together with butter and salt; the end result is out of this world. While this isn’t the fanciest or prettiest recipe on this site, it’s one that rocks. Summer fruits and the warm flavors of cinnamon and brown butter shine here, making an unassuming, approachable treat.
I love to serve this brown butter peach berry crumble for casual group dinners. A scoop of ice cream or dollop of whipped cream balances out any tart fruit flavors and cool down an otherwise warm treat. This is a great recipe you can batch and serve even for larger crowds, although even a little goes a long way here. If you get a chance to make this recipe, do let me know what you think! Now, on to my Birmingham faves!
Birmingham, AL
Birmingham was my first home away from home. I moved there a number of years ago to attend college, and at one time, I thought I’d live there forever! While plans changed, my love for the city never died. I often have people ask my about my favorite places to eat and things to do in Birmingham, so I thought I’d share a few with you here today.
The croque monsieur at ChexFonFon, the on-tap selection at Diplomat Deli, and a feast of appetizers at East West.
Where to Eat in Birmingham: Lunch
Chex FonFon My Favorite place for pommes frites and fancy lunch cocktails! Brick and Tin Delicious seasonal food in a beautiful quick-service environment. Diplomat Deli Sandwiches and craft beers come together in this divey cult fave. Little Donkey Tacos, mars, and outdoor seating? Yes, please! Saw’s BBQ Alabama is serious about barbecue, and this is definitely the best in Birmingham. The Essential A hit among foodies, this new American spot always serves beautiful and flavorful dishes. Olexa’s A great place for a girly brunch or champagne lunch!
Where to Eat in Birmingham: Dinner
Automatic Seafood Regulary regarded as one of the best restaurants in Bham, this is THE cool place for seafood. East West Asian fusion cuisine in a hip downtown area. El Barrio The ambiance and Mexican-inspired food here is hard to beat. Rojo This is my pick for casual late night Tex Mex. Gian Marco The undisputed best Italian food in the city. Slim’s Pizzeria A newcomer to Birmingham with pizza that holds its own.
Barbecue at Saw’s, cocktails at Paper Doll, and rolled ice cream downtown.
Where to Eat in Birmingham: Bakeries
Continental Bakery Come here for artisan breads and good coffee! Edgar’s Bakery Take-home baked goods and lunch options too! Pastry Art The legendary baby bites sold here are to die for. Magic Muffins A casual breakfast option that never fails. Olexa’s Hands down, the best vanilla cake I’ve ever had. Order warms slices or whole cakes to go!
Where to Drink in Birmingham
The Collins Bar Fun cocktails in a spunky environment. Paper Doll Craft cocktails in an upscale environment. Neon Moon Don’t miss karaoke night in this college student fave! Avondale Brewery Beer drinkers will love this watering hole! Innisfree Pub This divey place is a weekend late night fave. Juniper A newcomer, this gin bar has beautiful inside and outdoor seating. Pilcrow Cocktail Cellar Another trendy can’t-miss option for cocktails!
A concert at Avondale, shopping at the Summit.
Where to Stay in Birmingham
Valley Hotel This new hotel is a perfect option for weekend trips to hotel. A safe neighborhood, food options within walking distance, and a location just minutes from the airport. Grand Bohemian This Marriott hotel is great for people looking for a boutique hotel option with a great restaurant in a great neighborhood. Elyton Hotel For people hoping to stay downtown, the Elyton is without a doubt the best option!
What to Do in Birmingham
Nose Around on 18th Street in Homewood Catch a Birmingham Barons Baseball Game at Regions Field Buy Local at Pepper Place Saturday Market Stroll Jemison Trail Hike Red Mountain Park Catch a Backside View of The Vulcan For Kids: Birmingham Zoo or McWane Science Center
If you like today’s peach berry crumble recipe you should try:
This brown butter peach berry crumble features baked summer fruit under a brown butter brown sugar crumble!
Author:Kate Wood, taken from HER DAILY BREAD
Prep Time:15
Cook Time:30
Total Time:45 minutes
Yield:8 Servings
Category:Dessert
Ingredients
For the crumble:
½ cup unsalted butter
1/3 cup light brown sugar, packed
¾ cup all-purpose flour
1/3 cup quick-cooking oats
¼ teaspoon ground cinnamon
¼ teaspoon table salt
For the filling:
2 cups peeled, pitted, and chopped peaches (from about 2 large ripe peaches)
2 cups hulled and chopped strawberries
½ cup sugar
2 tablespoons all-purpose flour
1 1/2 tablespoons lemon juice
Pinch of table salt
Instructions
Preheat the oven to 375 and lightly grease an 8” or 9” baking dish. Begin to prepare the crumble by browning the butter. Cube the butter into tablespoon-sized pieces and place it into a small, heavy-bottomed pan over medium heat. Stir regularly as the butter melts, bubbles, and begins to foam. Continue stirring continuously and looks for small, amber-colored flecks begin to form on the bottom of the pan. Once the butter is fragrant and golden brown, remove from heat immediately and pour into a large heat-safe bowl. Stir in the sugar and add the remaining ingredients, stirring just until combined into thick clumps. Place in the fridge to cool briefly while you assembly the filling.
Toss together the filling ingredients and pour into the prepared baking dish. Crumble the topping over top of the fruit and bake in the preheated oven until the crumble is golden and the fruit beneath is bubbling, about 25-26 minutes. Allow to cool slightly before serving with ice cream or whipped cream.
Every year, I wind up with that one gift I’m just so excited to give. A few years ago, that was a homemade quilt I made for a friend, one year it was a tiny gold band for my sister, and last year, it was the trip to Disney we secretly planned for our kids. This year, I’ve taken all of my good ideas and plopped them on today’s post: a gift guide for every girl on your list! But that’s not the only yummy thing we’re serving- we also have a seriously delish brown butter apple tart complete with a buttery pastry crust, a brown butter custard filling, and spiced apples. With the holidays just around the corner, let’s not waste any time- let’s dive in!
First up: the gift guide. Initially I was going to curate this list for one specific type of woman- maybe a baker, a mom, an amateur home cook, etc, but let’s be honest: no one’s list is that homogenous. Instead, I took a handful of the women in my life, along with some of the gifts I’m planning to buy for them, and curated a gift guide fit for just about anyone: the fancy girl, a beauty-minded friend, an outdoorsy sister, or a book-loving mother-in-law. Whoever she is, I hope you find something wonderful of this year’s gift guide. Take a peek below!
For the Clean Freak
Follain’s Everything Soap is safe (and clean!) for everything: hands, dishes, pets, counters, and more.
For a crafty girl, a gift she can make and use is the gift that keeps on giving. Check out this blanket making kit for your DIY friends!
For the Fancy Pants
If diamonds are a girl’s best friend, cashmere is the friend that girls call when diamonds are busy. This cashmere and wool wrap is a cozy treat for your friends with refined taste.
For the Sentamentalist
Lockets are timeless, but I think we can agree they’re definitely having a moment in 2021. This classic design from The Clear Cut is a clear winner, if you ask me.
For the Girl Who Is Always Put Together
The pop-on nails you wore as a kid got a glow-up. These reusable pop-on nails have taken the beauty industry by storm!
The most beautiful champagne/drink bucket for the girl who keeps your social calendar full!
Now that you’ve found the perfect gift for every girl on your list, let’s move onto our next main event: this brown butter apple tart!
I set out to make this brown butter apple tart as an alternative to apple pie. Don’t get me wrong- I love apple pie as much as the next person, but there’s something so wonderful about a pretty, open-face tart with a fluted pastry crust. Here, a buttery and lightly sweetened pastry crust is filled with a brown butter custard and topped with beautifully sliced apples. Slices are best served warm with a little ice cream, whipped cream, or creme anglais, but they’re wonderful as is, too.
Apples do matter for this brown butter apple tart. I recommend golden delicious, braeburn, or jonagolds, as their skin will soften without the flesh turning mushy and the apple taste is bright and defined. And for more on browning butter, you can check out my tutorial here. Give this dessert (and gift guide!) a go-around and let me know what you think! I hope you all have a special and delicious Thanksgiving week- Happy Baking!
If you like this brown butter apple tart you should check out:
This brown butter apple tart features a sweetened pastry crust, a brown butter filling, and spiced apples on top!
Author:Kate Wood
Prep Time:20
Cook Time:50
Total Time:1 hour 10 minutes
Yield:9 servings
Category:Dessert
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
For the apples:
4 large golden delicious, Braeburn, or Jonagold apples, cored sliced into 1/8” sliced
3 tablespoons light brown sugar
2 tablespoons lemon juice
1 teaspoon cinnamon
Instructions
To prepare the pastry dough:
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.
To prepare the tart:
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.
Prepare the apples by tossing together the sliced apples, brown sugar, lemon juice, and cinnamon. Arrange the slices on top of the brown butter filling according to your preferences. Bake in the preheated oven for an additional 35 minutes or until the crust is golden and the filling it cooked underneath. Serve cooled slices with ice cream or whipped cream!
I’ll be honest- I don’t have a clue how these little cake-like sandwich treats got their name, but if you’ve never had a whoopie pie, it’s time to try. Today’s recipe, pumpkin whoopie pies, are fluffy and moist desserts filled with the most decadent brown butter buttercream. In just a few minutes, you can have a spiced fall treat that, in my opinion, is a welcome reprieve from all of November’s pies.
So, first off, Happy Sunday! In my house, we’re edging off a busy week full of all sorts of random things: work deadlines, book promotions, a football game, and more. I’m also the crazy lady who likes to finish her Christmas shopping in November (please don’t judge me), so I’ve also been unwrapping UPS boxes and wrapping Christmas gifts like it’s my 9-5. Sidenote: if you’re at all interested in a few fun gift guide, stay tuned for my next post- it’s going to be LOADED.
On a book note, we’re ONE MONTH out! My first book, Her Daily Bread, is coming out on December 14th, and I am neck-deep in anticipation, nerves, and random release stuff. Telelphone interviews? Doing them. Snagging parters for giveaways? Doing that too. Planning Instagram Live videos with other food bloggers? Yup, that too. I am feeling a bit like a fish out of water, but a really grateful one at that. If you haven’t read about my book, I hope you’ll pop over to my book page to at least check it out!
Pumpkin Whoopie Pies
With so much going on, I knew I wanted to share a simple treat that was right for the times. Surely I’m not the only one in need of a little easy dessert? These pumpkin whoopie pies have all the fall flavors these weeks call for but without all the effort and time of a pie. Here, brown sugar, pumpkin, and spice cookies have an easy brown butter buttercream filling that is to die for. These treats taste like little pumpkin cupcakes (but in cookie form!) and make for an excellent pick-up treat to share with holiday guests. Let me tell you how to make them!
We start by making the batter. Brown sugar, egg, oil, and pumpkin puree are stirred together until smooth. Next, flour, leavening, and loads of pumpkin pie spice are added to the mix. A small cookie scoop is a great tool to dollop the batter onto prepared sheet pans before the little rounds get baked until tiny fluffy cakes.
Once cool, you can begin the filling for these pumpkin whoopie pies. A small bit of butter is browned and cooled before being creamed until more butter, powdered sugar, and vanilla. If you’re new to the brown butter game, be sure to check out my tutorial on how to make brown butter– it will help simplify the process for you. Once smooth and fluffy, the buttercream is piped in-between two cookies before enjoying. And just like that, you have a fun and spiced fall treat that everyone will love. Voila!
These pumpkin whoopie pies are a yummy treats that offer major bang for your effort in the kitchen. Give them a try and let me know what you think! Happy Sunday and Happy Baking!
If you like these pumpkin whoopie pies, you should try:
These pumpkin whoopie pies are soft, cake-like sandwich cookies filled with a a brown butter buttercream!
Author:Kate Wood
Prep Time:15
Cook Time:15
Total Time:30 minutes
Yield:20
Category:dessert
Ingredients
For the pies:
½ cup vegetable oil
1 cup light brown sugar
¾ cup pumpkin puree
1 large egg
1–1/2 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 tablespoon pumpkin pie spice
For the buttercream filling
¾ cup unsalted butter, divided and at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
¼ teaspoon salt
Milk, as needed
Instructions
To prepare the pies:
Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. Set aside.
In a large bowl, stir together the oil and brown sugar. Add the pumpkin and egg, stirring until smooth and combined. Add the dry ingredients- flour, salt, baking soda, baking powder, and pumpkin pie spice, stirring gently just until combined. Use a small cookie scoop to scoop out rounds of batter 2” apart on the prepared baking sheets. If your rounds of batter turn out wonky, you can use a slightly wet finger to nudge or smooth the batter into place. Bake them one at a time for about 10 minutes or until a toothpick inserted comes out clean. Allow to cool completely prior to filling.
To prepare the filling:
Add ¼ cup of chopped butter into a small saucepan over medium heat. Once the butter has melted begin to stir constantly while you brown the butter. You’ll begin to notice golden flecks at the bottom of the pan and the butter will become nutty and fragrant. Stir and cook just until the butter has become an amber-hued mixture and then pour into a large mixing bowl away from the heat. Add the remaining ½ cup softened butter and stir gently to combine. Set the mixture aside until it has settled to room temperature again.
Once ready, use a hand mixer to cream the butter until smooth. Add the powdered sugar, vanilla, and salt, stirring to combine. Add just enough milk, likely a tablespoon or two, to thin the buttercream out to a smooth piping consistency. Spoon the buttercream into a piping bag fitted with a round tip or a freezer Ziploc bag with the end snipped off. Pipe dollops of buttercream onto half of the cookies and sandwich the filling with a second cookie. Enjoy!
I don’t know about your taste buds, but these bourbon brown butter snickerdoodles might be my favorite recipe to transition from November to December. All November long, we indulged in pies and tarts and warm, nutty flavors, but with December upon us, it’s time to hop to Christmas. We need gingerbread and peppermint and cocoa, but most of all, we need COOKIES. So, without further ado, bourbon brown butter snickerdoodles.
Growing up, snickerdoodles were my fave. All the kids at the mall would go for the chocolate chip cookies or the big iced slices of cookie cake, but me? I just wanted a snickerdoodles. Now, as an adult, I still love a snickerdoodle from time to time, but moreso than that, I love brown butter and bourbon. Those two flavors make for a warm and comforting combination that, honestly, I’m kinda shocked hasn’t made it’s way into a cookie on this site until now. These are FABULOUS, and I can’t wait to tell you how to make them.
We start with the butter. Browning butter is a skill in and of itself, but luckily, I made a tutorial on how to do it well! Brown a cup of butter on the stove and allow it to cool. Add in the brown sugar, sugar, and eggs, followed by the bourbon and vanilla extract. Next, we toss in the dry ingredients and roll rounds of dough into little cookie balls! Easy peasy.
These bourbon brown butter snickerdoodles are a great options for the adult cookie lovers. Give them a try and let me know what you think! I’d love to hear all about the great treats you plan on making this year, so shoot me an email if you have any terrific ideas. Happy Friday and Happy Baking!
If you like these bourbon brown butter snickerdoodles you should try:
Bourbon brown butter snickerdoodles are chewy brown sugar cookies scented with bourbon and rolled in cinnamon sugar!
Author:Kate Wood, cookie base adapted from Ambitious Kitchen
Prep Time:15
Cook Time:15
Total Time:30 minutes
Yield:24
Category:Dessert
Ingredients
1 cup unsalted butter, chopped
1–1/4 cup brown sugar
3/4 cup sugar, divided
1 egg plus 1 egg yolk
2 tablespoons bourbon
2 teaspoons vanilla extract
2–1/2 cups all-purpose flour
1 tablespoon cornstarch
2 teaspoons cream of tartar
1 teaspoon baking soda
2½ teaspoon cinnamon, divided
¼ teaspoon salt
Instructions
Place a medium saucepan over medium heat and add the butter. Stir regularly to allow the butter to melt evenly. The butter will melt, bubble, foam, and finally begin to brown after about 5 minutes. Continue stirring all along until the butter mixture turns a golden amber color and smells nutty and fragrant. Scrape the contents of the pan into a large bowl and place in the fridge to cool for 20 minutes.
Once about room temperature, stir in the brown sugar and ½ cup sugar. Add in the egg, yolk, bourbon, and vanilla, and stir to combine. Add in the flour, cornstarch, cream of tartar, baking soda, ½ teaspoon cinnamon, and salt and stir on low just until combined. Use a medium cookie scoop or spoon to portion out 2 tablespoon-sized rounds of dough and roll in hands quickly to smooth. The dough is dry. Combine the remaining ¼ cup sugar and 2 teaspoons cinnamon in a small bowl and toss each dough ball in the mixture. Place on a covered pan in the fridge to chill for about 30 minutes. When ready to bake, preheat the oven to 350 degrees and line 2 sheet pans with parchment paper. Place dough balls 2” apart on the try and bake for 11-12 minutes or until the tops are cracked. Remove from oven to cool completely before enjoying.
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 about 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. We also loved checking out the food truck scene at Rose Kennedy Greenway.
We arrived in Martha’s Vineyard in what we were told was the last big week before the island shut down for the season. Luckily, 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. 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 those out. 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. At one point, two gentlemen sitting beside me at lunch were having an in depth conversation about hydrogen atoms. Clearly this Dorothy 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; it offers texture and sweetness while still allowing the filling to sing.
A Few Notes on This Tart
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; 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:9
Category:Dessert
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!
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 about 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. We also loved checking out the food truck scene at Rose Kennedy Greenway.
We arrived in Martha’s Vineyard in what we were told was the last big week before the island shut down for the season. Luckily, 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. 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 those out. 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. At one point, two gentlemen sitting beside me at lunch were having an in depth conversation about hydrogen atoms. Clearly this Dorothy 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; it offers texture and sweetness while still allowing the filling to sing.
A Few Notes on This Tart
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; 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:9
Category:Dessert
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!
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