Apple and pear pie with pecan frangipane

The first time I ever made a pie, was for Laurens. A deep dish apple pie. Since then I made several and most of them were apple or pear pie variations. I think these two fruits are perfect for a pie, pie is a humble dessert and so are apples and pears. I’ve never been a big fan of pies, I found them boring, but lately I’m becoming a big fan, especially of the buttery and flaky crust. Continue reading “Apple and pear pie with pecan frangipane”

Apple and marzipan galette

If there is one advantage of short autumn (and winter) days, it is that they force you to get in the cosy mode earlier in the day. And when I’m in the cosy mode I always feel like baking something. There is something comforting in the smell of fresh baked goodies. And eating them is comforting as well. Continue reading “Apple and marzipan galette”

Fruit tartlets with chocolate crust

Recently I got my hands on the Ratio, a book by Michael Ruhlman. It’s a recipe book, but not quite so. It explains the ratios of ingredients in diferent dishes like in baking or when making sauces. It’s a great book to learn the basic and it’s perfect for those who want to know how to bake something without a written recipe. I wanted some practice in making something new without scanning different recipes for ideas. A couple of weeks ago I bought mini tart tins and I wanted to put those in good use. I decided to make fruit tartlets, but to make it special, I wanted them with chocolate crust. Continue reading “Fruit tartlets with chocolate crust”

Fig tart with honey vanilla cream

Fig, this sticky, sweet, oddly looking, mythical fruit. Some suggest it’s even the “forbidden fruit” that caused Adam and Eve to be banished from the Garden of Eden. If that is the case, I can totally understand why they couldn’t resist them. Imagine this: it’s a nice sunny day, you are sitting under a fig tree, hidden in its shadow, a light breeze in the air is playing with the leaves and every once in a while there is a ray of sun gently passing your face.  When you look up, the branches are full of ripe figs, so full that are almost bursting open. You pick one and smell the sweetness in it before you even open it (except if you take one that is too ripe, than you smell fermentation). And then you eat it and it’s so good that you want more and before you know it, you ate so many that your belly hurts and you get stomach cramps, but it doesn’t matter, because it was worth it. Continue reading “Fig tart with honey vanilla cream”