Since Thanksgiving is an American holiday and it’s only ever on a Thursday I’m usually at work. Instead of celebrating on Thursday my friend picks a Saturday in November and throws a massive party! I’m usually in charge of desserts of course! This year I made this Chocolate Pumpkin Pie and also a Pumpkin Layer Cake. If chocolate isn’t your thing I made a Pumpkin Pie with a Crunchy Pecan Topping last year.
I have lived in London for nearly 10 years and I only had my first slice of treacle tart a few weeks ago at Bonds restaurant in The City (they have good lunch deals in August as all the bankers are off on holiday). I guess I never tried it because it looks a bit plain but I was so wrong. It’s a very simple dessert but it’s a national classic for a reason! It tastes so good when it’s warm with a bit of ice cream or cream.
Apricot & Pistachio Tart
Alex and I celebrated our first wedding anniversary about a week ago! I said I would bake him anything that he wanted and he chose this apricot tart from Martha Stewart’s Pies & Tarts.
Apricot Chiffon Pie
I love this pie! It’s so light and fruity it’s an excellent summer dessert. It takes a little bit of time and effort but is a great pie to impress anyone that comes over!
Poppy Blueberry & Blackberry Crumble
This is the first recipe I made from One More Slice. Click here to read my review of the book. I must be turning British because after nearly nine years I am finally tempted by a good crumble.The recipe calls for just blueberries but I threw some blackberries in there just for fun.
I’m sometimes hesitant about crumble topping with oats as they can get a bit soggy and chewy. This topping was lovely and crisp. We are the whole tray in two days. I loved the addition of poppy seeds to the fruit. Makes it a little different than just a standard crumble.
Poppy Blueberry Crumble
adapted from One More Slice (makes one pie/tray)
250g unsalted butter, cold
150g light brown sugar
175g plain flour
25g poppy seeds
150g oatmeal (After I made this I figured out she’d meant like a bowl of oatmeal. I threw in 100g of oats instead)
750g blueberries and blackberries
1. Wash the berries and set aside to dry. Pre-heat oven to 180 C.
2. In a small bowl cut the butter into small cubes and rub together with the brown sugar and flour until crumbly. Mix in the oats and poppy seeds and toss gently with your hands or spatula.
3. In a separate bowl mix the berries with the sugar and cornflour and pour into a oven safe dish.
4. Spread the topping over the berries and bake for about 25 minutes.
I served mine warm with some white chocolate ice cream! I scooped it straight from the pan onto the plate to quickly snap a photo as you can see from the melting ice cream.
There’s still time to enter and win a copy of One More Slice! Enter here.
Pear Tarte Tatin
This tart may not look like much but it is one of the most amazing tasting things I have ever made. It’s even better than the Apple Frangipane Tart I made a few months ago. Tarte Tatin is a classic French dessert with caramelized fruit on the bottom of the pan and puff pastry laid on top.
I bought a special Tarte Tatin tin at John Lewis and I think I’ll be making this pretty often! I usually don’t chose fruit based desserts (even though I love fruit) but they’re my husband’s favorite so I can’t say no when he asks. Caramelized fruit is so amazing I might consider myself converted.
I made my own puff pastry but I’m not sure it’s worth it. It takes forever and I didn’t really follow the instructions in the book because we were getting impatient! It tasted fine though. The photos are pretty dark since I made this at ten o’clock at night and this dessert has to be eaten right away. It won’t taste as good the next day.
Pear Tarte Tatin
adapted from Peyton & Byrne British Baking
300g Puff Pastry (I’m not including the recipe since I made a lot of short cuts. It’s all in Oliver’s book however). Don’t feel guilty about buying store bought.
6 firm pears
juice of half a lemon
75g unsalted butter
100g caster/superfine sugar
1. On a lightly floured surface roll out the puff pastry to 2mm thick using your tarte tatin dish or oven safe frying pan as a template. Place in the fridge while you prepare the rest.
2. Peel and core the pears and cut into quarters. Squeeze the lemon juice over them to keep them from turning brown.
3. Place the tin or oven safe frying pan over medium heat and melt the butter until it foams. Pour in the sugar and stir until it dissolves.
4. Arrange the pears in the dish cut side up in a tight circle with the narrow ends touching in the pan.
5. Turn the heat up until the sugar starts to caramelize and the pears start to get soft and shrink slightly. Remove from the heat and let rest for 5 minutes.
6. Arrange the pastry over the top of the dish and tuck the edges inside. Pierce with a knife to allow the steam to escape. Place on a baking tray and bake for 20-30 minutes until the pastry is golden brown and juices bubbling at the sides. Set aside to rest for 5 minutes.
7. Place a plate larger than the tin over top and quickly flip the tart onto the plate. Drizzle the juices over top.
Place the lid on top and quickly (but carefully) flip it over
8. Serve with a scoop of ice cream or pouring cream! The two of us managed to eat the whole tart in one sitting. I’ve got enough dough so I’m thinking Pineapple Tarte Tatin next!