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September 27, 2018October 19, 2023

Fig, Almond + Orange Vanilla Tart

So Fall is here – I know, I know, aren’t we all excited?! It’s definitely been a super hot Summer and I am in full baking and cooking mode with some new Fall recipes up my sleeve!

I was invited to participate in the Keystone Pantry Allulose Blogger Recipe Challenge this year and decided to make a lovely Fig, Almond and Orange Vanilla Tart. It’s probably the most delightful thing I have ever made, tasted or set my eyes upon – why?

Because, FIGS. Fresh ones. Nestled into a silky mascarpone and vanilla almond layer of creamy goodness with a hint of orange, spread on top of crunchy, light, buttery puff pastry. And topped with a few dollops and drizzles of orange fig jam and crushed almonds just to make life and this tart that much sweeter. (no pun intended)

The good news is, the pastry cream is lower in sugar and calories because I substituted Allulose in place of honey and regular table sugar. Allulose is a rare natural sugar found in very small quantities in dates, dried figs, raisins and wheat, and also in other brown caramelized products such as caramel sauce, maple syrup and brown sugar. It has the same chemical formula as fructose but because it isn’t metabolized by the body, it does not raise blood sugar or insulin levels (and studies show it can reduce blood sugar levels!) and has zero net carbs and only 21 calories per teaspoon.

It provides a taste and texture similar to sugar, and doesn’t have a bitter aftertaste like most non-sugar sweeteners. But, you will need to use a little more than regular sugar because it isn’t as sweet. It does have the same volume and browning characteristics as white sugar when used in baking, but browns faster than regular sugar so it may require a slightly lower temperature when cooking with it. It also comes in powdered/crystalline forms or as a liquid syrup.

This recipe could absolutely be made with any other fruit you like that’s in season – maybe plums? or apricots? or berries? But there’s something so good about the sweet and tart figs mixed with the almond, vanilla and orange flavors that make this a harmonious dessert, perfect for brunch or to top off a weeknight Fall dinner.

First, defrost your puff pastry (if frozen, I use Dufour brand which is super light and crispy and buttery and delicious) and roll it out into a 9×13 inch rectangle (or any shape you like but about 1/2 inch thick). Sprinkle with a little flour on both sides on a silicone mat or parchment paper. Then score an edge around the pastry (or roll it over to create a rustic looking edge), and brush the edges with an egg white and water mixture to give the crust a lovely sheen. Bake the pastry for about 20-25 minutes at 400 and let it cool on a wire baking rack while you make the Almond Vanilla Cream.

Mix all the ingredients (mascarpone cheese, almond paste, Allulose, agave, orange flower water and vanilla) in the bowl of a food processor,

until the mixture is blended smooth and creamy.

Spread the Vanilla Almond Cream on the baked puff pastry evenly with a spatula.

Top the pastry with quartered fresh figs,

a few drizzles and dollops of orange fig jam, and crushed almonds. Cut into squares and serve immediately.

Devour. Repeat.

Fig, Almond + Vanilla Orange Tart

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: Serves 8.

Serving Size: 1 square slice (1/8 of tart)

A gorgeous Fall dessert made with puff pastry, fresh figs, almonds layered in a vanilla orange almond pastry cream made with Keystone Pantry Allulose, for a lighter and less sweet treat.

Ingredients

1 sheet of puff pastry (if frozen - defrosted, Dufour brand)
3 1/2 ounces almond paste, cut into small pieces
2/3 cup mascarpone cheese
2 tablespoons Keystone Pantry Allulose
1 tablespoon agave syrup
1 teaspoon vanilla extract
1 tablespoon orange flower water
7-8 fresh figs (quartered, stems removed)
4 tablespoons orange fig jam, for garnish
1/2 cup crushed almonds, for garnish

Instructions

Preheat oven to 400 degrees F.
Unwrap defrosted puff pastry sheet on a floured surface. Unfold, remove inner parchment papers and dust both sides lightly with flour.
Score a 1-inch border on inner edges of pastry sheet or roll edges in to create a border. Brush border with egg wash and prick holes in the center of the pastry sheet with a fork. Place on a silicone mat on a baking sheet (or parchment paper).
Bake for 20-25 minutes until golden brown and flaky. Let cool on a wire rack to the side while you make your pastry cream.
In the bowl of a food processor, add all the ingredients (almond paste, mascarpone, Allulose, agave, vanilla, orange flower water) and blitz on high for about a minute or so. Scrape the sides and process again, until the mixture is blended well and creamy.
With a spatula, spread a generous amount of the pastry cream on the cooled puff pastry.
Top with fresh quartered figs in a rustic pattern on top of the cream.
Dollop or drizzle the orange fig jam on top of the figs. Top with crushed (or sliced) almonds.
Serve immediately.

Notes

You can also substitute other fruit to top this tart with (berries, apricots, plums,). Delicious for brunch or a weeknight dinner dessert.

https://www.theartfulgourmet.com/2018/09/fig-almond-orange-vanilla-tart/

For more inspiration and information about Allulose, check out Lang’s Chocolate and Keystone Pantry products on Facebook, Twitter, Instagram, and Pinterest. #Keystonepantry #Alluloserecipe

November 9, 2017March 15, 2023

Holiday Sausage, Mushroom and Cheese Turnovers

hey guys..the holidays are rapidly approaching and we all know what that means…parties, parties and more parties…full of friends and family sharing delicious food and drinks together. It’s the best time of the year!

I recently did some recipe development and a photo shoot for one of my clients, Seven Barrels, maker of premium infused Italian olive oils and vinegars with delicious flavors from natural ingredients. For the holidays I created a series of recipes featuring their Raspberry Balsamic Vinegar and Meyer Lemon Olive Oil – a delicious, sweet and tart flavor pairing that’s perfect for the holidays.

I decided to make some party food because we all like parties and appetizers / small bites are the way to go to keep them fun and social! My recipe for Sausage and Mushroom and Cheese Turnovers is an absolute flavor bomb and they’re super easy to make!

They’re stuffed with sweet Italian sausage, ricotta cheese, green onions, mushrooms, cranberries and mozzarella all wrapped up in buttery flaky baked puff pastry topped with sesame seeds. They’re the perfect crunchy, savory, cheesy bite in your mouth, with a hint of sweet and tart from the cranberries, lemon olive oil and raspberry vinegar for dipping.

You’re definitely gonna want to make these for all your holiday parties..trust me, they won’t last long 😉

Sausage, Mushroom and Cheese Turnovers

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: Makes 18 (4-inch) turnovers.

Serving Size: 1 turnover

Ingredients

2 tablespoons Seven Barrels Meyer Lemon Olive Oil
½ pound sweet Italian sausage, casings removed
½ cup green onion, sliced (about 4 scallions)
½ cup baby bella mushrooms, chopped
½ cup dried cranberries or tart cherries
¾ cup ricotta cheese
1 ½ cups mozzarella cheese, shredded
2 eggs, beaten, divided
1 tablespoon Seven Barrels Raspberry Balsamic vinegar, plus extra for dipping
Dash of Italian seasoning
Sea salt and freshly ground black pepper, to taste
1 package (17.25 ounce) frozen puff pastry, thawed (2 sheets)
2 tablespoons sesame seeds, for garnish
Coarse sea salt, for garnish
Chopped rosemary, for garnish

Instructions

Preheat oven to 400 degrees F.
Heat 2 tablespoons of Seven Barrels Lemon Olive Oil in a large skillet over medium-high heat. Add the sausage and cook for about 5 minutes until it starts to brown, crumbling while cooking to separate the meat. Add the green onions and mushrooms and cook for another 5 minutes until the veggies are soft and meat is cooked through. Drain the fat and excess liquid, set cooked mixture aside to cool.
In a large mixing bowl, combine cooked sausage mixture with dried cranberries or tart cherries, ricotta, mozzarella cheese, 1 beaten egg and 1 tablespoon Seven Barrels Raspberry Balsamic vinegar to make the filling. Season with a dash of Italian seasoning, salt and freshly ground black pepper.
On lightly floured surface, roll one sheet of puff pastry into a large 12-inch square. Cut pastry sheet into 9 (4-inch) squares and brush edges with egg wash.
Place 1 rounded teaspoon filling on each square; fold to make a triangle; seal with fingers or fork. Place the triangles on parchment paper or a silicone baking mat on a large rectangular baking sheet and brush egg wash over the top of the turnovers, pierce 3 slits on top of each one, and sprinkle with sesame seeds.
Bake at 400 degrees F for 15-20 minutes or until golden brown. Meanwhile, repeat steps above with the remaining sheet of puff pastry and sausage, mushroom and cheese filling to make 9 additional turnovers. Bake again at 400 degrees for 15-20 minutes.
Sprinkle sea salt and chopped rosemary (or thyme) on top of the turnovers for garnish. Serve immediately with Seven Barrels Raspberry Balsamic vinegar for dipping.

Notes

You can also substitute spicy Italian sausage or ground beef for the sweet Italian sausage.
To make a thicker dipping sauce (Balsamic Glaze), heat the vinegar in a saucepan over medium high heat until it reduces by half, drizzle over turnovers or serve as a dipping sauce on the side.

https://www.theartfulgourmet.com/2017/11/holiday-sausage-mushroom-and-cheese-turnovers/

December 14, 2016March 6, 2020

3-Cheese Butternut Squash Tart w/ Bacon

It’s the holidays and we all know what that means..time to cook and bake, and eat all the delicious treats of the season..like this savory
3-Cheese Butternut Squash Tart with Bacon. Can we say yay?

It’s so easy to make with some store-bought puff pastry because who has time to make their own with so many goodies to make and presents to wrap? And delicious holiday food to eat?

It’s got a gorgeous crispy, buttery crust topped with ricotta and Parmesan and Gruyere cheese, roasted butternut squash with maple syrup and of course, bacon. Then it’s topped with a drizzle of balsamic glaze and some fresh thyme along with some sea salt and freshly ground pepper. Sounds pretty perfect to me.

First, defrost and roll out your dough. Cut 1/2 inch strips around the edges to double up to make a pastry border and brush it with egg wash. Pop it in the fridge for about 30 minutes.

Next, drizzle olive oil, salt and pepper, and some garlic powder over the butternut squash, then drizzle it with some maple syrup and roast it for about 15 minutes.

Cook that delicious bacon, drain and set aside to crumble on the tart later.

Whip up your ricotta with an egg, salt and pepper and some shredded Parmesan cheese.

Spread it on top of the tart pastry evenly. (Repeat all steps with the second pastry throughout.)

Top it with some of that luscious grated Gruyere cheese.

Place the roasted squash on top along with the bacon. Sprinkle some fresh thyme on top.

Then simply bake it for 30 minutes on 375 F, then drizzle it with some balsamic glaze, cut into squares and devour!

3 Cheese Butternut Squash & Bacon Tart

Yield: Makes 2 tarts, serves 12.

Serving Size: 1 tart square (6 per tart)

This delicious savory tart features three luscious cheeses (ricotta, gruyere and parmesan) along with crispy bacon and roasted butternut squash and thyme. It makes a great appetizer for the holidays!

Ingredients

2 large eggs
14 ounces frozen all-butter puff pastry, thawed
2 packages butternut squash, precut into 1-2" cubes
2 tablespoons extra virgin olive oil
1 tablespoon maple syrup or honey
Sea salt and freshly ground black pepper
1 teaspoon garlic powder
6-8 slices bacon
1 pound fresh ricotta cheese
1 tablespoon whole milk or cream
2/3 cup shredded parmesan cheese
1 cup shredded gruyere cheese
Balsamic glaze, for garnish
fresh thyme, for garnish

Instructions

Roll out 1 piece of puff pastry into a large rectangle. Cut a 1/2 inch border around the edges and place the strips on the edges of the pastry sheet to create a border crust. Prick holes around the pastry to avoid puffing.
Beat 1 egg and brush the pastry edges and repeat same procedure with second pastry sheet; chilling both for 1/2 an hour in the fridge.
While pastry is chilling, preheat oven to 450 degrees.
Cut the butternut squash into small chunks and drizzle with olive oil, maple syrup, salt and pepper and garlic powder.
Bake for 15 minutes and set aside.
Cook bacon according to package directions and drain on paper towels. Crumble once cooled and set aside.
Reduce heat in oven to 375.
Mix the ricotta cheese with one beaten egg, parmesan cheese and additional salt and pepper.
Remove pastry from the fridge and spread the ricotta mixture evenly over the tops of both.
Sprinkle with shredded gruyere cheese and crumbled bacon.
Top both pastries with the butternut squash and sprinkle with some fresh thyme.
Bake for 30 minutes until the pastry is golden brown and puffed around the edges.
Cut into squares after cooling on a rack and serve warm.
Garnish with a drizzle of balsamic glaze on top and additional fresh thyme if desired.

https://www.theartfulgourmet.com/2016/12/3-cheese-butternut-squash-tart-w-bacon/

Gosh I love the holidays.

Wishing you a great one!

Now back to that tart I just made… 😉

November 24, 2013June 25, 2019

Baby Asparagus, Garlic & Three-Cheese Tart

Whenever the holidays roll around, I love to bake and experiment with luscious pies and savory tarts. Puff pastry is such an easy way to make appetizers fit for a crowd, especially when you buy it pre-made from the grocery store. (I especially like Dufour brand which I get from Whole Foods and Fairway stores in NYC, it’s super flaky and buttery and light.) You simply roll them out on to a floured surface or a non-stick silicone baking mat (try Silpat), score the edges and prick a few holes in it and pre-bake it for about 15 minutes. Then, you can top it with any sweet or savory topping you like and bake it into a buttery, crispy delightful tart (or cut the pastry into smaller rounds with a biscuit cutter) to feed a crowd for brunch or a holiday appetizer.

I decided to top this one with some sauteed baby asparagus and garlic with red chile flakes along with three creamy melty cheeses: ricotta, gruyere and parmesan and a hint of lemon zest. All you gotta do is create your masterpiece, pop it in the oven and cut it into squares and you’ve got a crowd-pleaser waiting to happen and a party in your mouth. If you’re not a big asparagus fan, try experimenting with some other veggies: broccoli, mushrooms, brussels sprouts, butternut squash, spinach – whatever you fancy, and play with other cheeses, as long as they are good for melting such as Monterey Jack, Brie, Gorgonzola or Mozzarella. The ricotta base I wouldn’t substitute though – it gives it a creamy layer of flavor and texture that’s just too good to give up and protects the pastry base from getting soggy from the vegetables and cheese. Throw some cooked bacon, ham or prosciutto on it too if you really want to add some savory flavor. And if you want to go the extra mile and make your own pastry dough, go for it – but it takes a lot longer and a little more elbow grease to get it perfect. Happy Holidays!

Baby Asparagus, Garlic & Three-Cheese Tart

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 8

Ingredients

1 puff pastry sheet (pre-made frozen or homemade)
1 bunch of baby asparagus, washed and trimmed
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 small shallot, minced
1/2 tablespoon red pepper flakes
1 container ricotta cheese
1 egg, whisked
1 cup Parmesan cheese, shredded and divided
1 tablespoon fresh thyme
1 tablespoon lemon zest
Sea salt and fresh ground black pepper, to taste
1 cup Gruyere cheese, shredded

Instructions

Preheat oven to 400 degrees.
Heat olive oil over medium heat and saute asparagus spears with the shallots for about 5-7 minutes until they get soft. Add minced garlic and red pepper flakes and saute for another 1-2 minutes. Remove pan from heat and set aside.
In a large mixing bowl, add ricotta, whisked egg, half of the Parmesan cheese, thyme, lemon zest, sea salt and pepper.
Roll out pastry sheet into a 16"x10" rectangle on to a Silpat (silicone baking mat) or parchment paper. Score around the edges 1 inch border and prick the base of the pastry with a fork in several places. Bake the pastry in oven for 15 minutes. Remove from oven and let cool for a few minutes before adding toppings.
Spread the ricotta and cheese mixture over the base of the puff pastry evenly. Top with sauteed asparagus, shallots and garlic, laying out asparagus spears in a flat row across the pastry.
Sprinkle over the top the shredded Gruyere cheese and the rest of the Parmesan cheese. Sprinkle additional fresh thyme if desired.
Place the tart (on the Silpat or parchment paper base) on a rectangle baking sheet into the oven and bake for 20-25 minutes until pastry is crisp and golden brown and the cheese on top is bubbly.
Remove from oven and let cool for about 5-10 minutes. Cut tart into squares and serve.

Notes

Delicious for a holiday brunch or appetizer (you can always cut tart into bite size pieces to feed a crowd).
Serve with a crisp white wine such as Pinot Grigio or Chenin Blanc.

https://www.theartfulgourmet.com/2013/11/asparagus-three-cheese-tart/

July 11, 2013March 15, 2023

Savoring the Fruits of Summer :: Peach-Raspberry Almond Vanilla Cream Tart

Summer is my favorite time of year – blue sunny skies, lazy days on the patio, weekend trips to the beach and lake and backyard gatherings with friends and family. Most of all, I love the fresh juicy fruits of summer – stone fruits like peaches and plums and cherries and all the fresh berries in season like blackberries, strawberries and raspberries.

Over the July 4^th holiday weekend we had a fun backyard BBQ at my parents house with some of my relatives that I haven’t seen in awhile. I used to look forward to all the fun cookouts we did every summer with my family and cousins when I was a kid so it was a fun surprise to hear they were coming over for the day.

I wanted to make a special summery dessert and something different than our usual holiday traditions such as Aunt Irene’s Reception Salad and Grandma’s Lemon Meringue Pie. I decided on a Peach-Raspberry Almond Vanilla Cream Tart made with luscious juicy fresh peaches and raspberries that are bathed in a gorgeous peach glaze. They lie on a bed of sweet creamy ricotta and cream cheese blended with a hint of almond and vanilla on top of a flaky buttery puff pastry as the base.

The combination of the sweet fruit and tangy sweet almond vanilla cream over the layers of flaky buttery pastry was the perfect refreshing yet sinful treat to top off an awesome hot Summer day out on the back patio. My Aunt and Grandma may not be with us anymore to make their legendary desserts, but I’ve decided to step in their shoes and make this delicious concoction a new yearly tradition for our family summer backyard gatherings going forward.

Happy summer! 🙂

Savoring the Fruits of Summer :: Peach-Raspberry Almond Vanilla Cream Tart

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

Yield: Makes 2 tarts serving 12 to 16.

Ingredients

2 puff pastry sheets, defrosted
2 eggs
2 tablespoons water
2 peaches, diced
1 cup granulated sugar
2 teaspoons fresh lemon juice
2 lemon rind quarters
1 cup ricotta cheese
2 - 8 oz. packages cream cheese (one regular, one light) at room temperature
½ cup confectioner’s sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
4 peaches, sliced thin
1 cup raspberries

Instructions

Preheat oven to 400 degrees.
Tart pastry: Rollout puff pastry sheets on a floured surface and place on two lightly greased rectangular baking sheets.
Score a 1-inch border around each pastry sheet. Beat eggs and water together and lightly brush the pastry sheets.
Bake for about 15-20 minutes until pastry is puffed and golden brown. Remove from oven and let pastry sheets cool completely.
Glaze: Meanwhile, dice two peaches and add sugar, lemon juice, lemon rinds and 2 cups of water into a small-medium pan on the stove. Simmer over medium heat until the peach is soft and the glaze is thickened about 10-15 minutes. Remove the lemon rinds and let the glaze cool to the side.
Cream Filling: In a large mixing bowl, add the ricotta cheese, cream cheese, confectioner’s sugar, vanilla and almond extract. Beat together with a mixer until smooth and spread evenly on to each pastry sheet, leaving a 1-inch border on the pastry. Arrange the peach slices on top of the cream filling in layered rows and brush the peaches with all but a few tablespoons of the glaze. Toss the raspberries with the rest of the glaze and randomly place on top of the peaches. Serve right away or keep cool in the refrigerator covered for a few hours.
To serve, cut the tarts into squares and garnish with toasted almonds or whipped cream if desired.

Notes

Chef’s Note: The pastry and cream filling is really delicious and super versatile for making any type of fruit tart. You can substitute the peaches and raspberries for any type of berry – blueberries, strawberries, blackberries or use fresh plums or kiwi fruit and adjust the recipe accordingly for the glaze and fruit topping. You can also substitute some toasted pistachios in place of the almonds. Get creative!

https://www.theartfulgourmet.com/2013/07/savoring-the-fruits-of-summer-peach-raspberry-almond-vanilla-cream-tart/

More Fruit Tart Recipes you might enjoy:

Freeform Summer Fruit Tart Recipe

Fruit and Cream Mini Tarts

Ina Garten’s Strawberry Tarts Recipe

February 15, 2012September 21, 2018

A LOVE-ly Spinach, Artichoke & Ricotta Tart

With all the cooking I’ve been doing lately, I’ve decided to mix it up and experiment with some baking. I’m obsessed with savory tarts and quiches – perfect comfort food for this cold Winter we’re having in New York. I also haven’t played with puff pastry too much, so I though a free-form Spinach, Artichoke & Ricotta tart would be fun to make for my sweetie on Valentine’s Day.

This recipe is fairly easy to make and healthy with all the veggies loaded on top. The light and creamy ricotta base has lemon zest, thyme and fines herbs to give it a bright, fresh flavor. It’s topped with sautéed fresh spinach and artichokes with a little bit of garlic and chile flakes, and I also used a combination of two flavor-infused oils by Tavern Direct – one with Lemon and Pepper, and the other with Chile Pepper and Garlic to give it a little more kick. You could also substitute the veggies with some zucchini and yellow squash and some shallots or sweet potato with bacon and kale. The tart is topped off with four shredded Italian cheeses, then baked to a flaky, golden brown perfection. I used a frozen puff pastry, which is convenient to use, but if you prefer you can make your own puff pastry dough, which is a bit more time and effort but delicious all the same – Martha Stewart has a great recipe on her site. This scrumptious, savory tart is great served with a green salad and a crisp glass of white wine.

Ingredients

1 15 oz container Ricotta cheese
2 tbsp fresh thyme leaves
1/2 tbsp fines herbes, dried
1 egg yolk
Rind of 1 lemon, finely grated
1 tbsp butter
1 tbsp garlic, finely minced
2 tbsp olive oil (can substitute lemon, garlic or chile-infused oils for more flavor)
3 handfuls fresh spinach, roughly chopped
1 pkg frozen artichokes, drained and chopped into large chunks
1 garlic clove, finely minced
1/2 tbsp red pepper flakes (add more or less to adjust heat)
1 puff pastry sheet
1 cup shredded Italian cheeses (Fontina, Parmesan, Romano, Mozzarella)
Kosher or Sea Salt, to taste
Fresh ground garlic and black pepper seasoning, to taste

Preparation

Preheat oven to 400 degrees F.

In a medium bowl, mix ricotta, thyme, fines herbes, lemon rind and egg yolk until smooth. Set aside.

Heat oil in a large saute pan over medium-high heat. Add artichokes and saute for 1-2 minutes. Add spinach and saute until it begins to wilt, another 1-2 minutes. Add minced garlic and red pepper flakes and saute 1 additional minute. Remove from heat, cover with saucepan lid and set aside.

Roll out pastry dough and sprinkle with a little bit of flour. Score around the edges with a sharp knife to make a 1 inch border and transfer to a baking sheet lined with parchment paper.

Melt the butter and minced garlic on the stove or in the microwave for about 1 minute. With a pastry brush, coat the entire pastry sheet with the garlic butter.

Spread the ricotta mixture within the border on to the pastry sheet.

Top with spinach, artichoke, garlic and red pepper topping.

Scatter the grated cheeses over the entire tart and season with salt and pepper or garlic pepper seasoning to taste.

Place the tart in the oven and bake for approximately 20-25 minutes until pastry is golden brown and cheese is melted. Remove from oven and place on a cooling rack for about 5-10 minutes.

Slice and serve warm with a green salad and a glass of crisp white wine. Delectable.

Serves 6.