Pecan Tarts

After making blueberry pie last week I had some leftover pie dough and decided to make these little pecan tarts using my little 4" tart pans. I actually bought the pans a long time ago but have only ever used them once before to make french pear tarts with almond cream, which were actually quite delicious.

The beauty of these tarts was that they were super easy to assemble, given that I already had the dough made. The filling came together quickly and then it was just a matter of pouring it over the layer of pecans sitting over top the dough in the pans. Due to the golden corn syrup, the filling had a taste very reminiscent of caramel, something my cousin really appreciated. I only had enough dough to make three tarts, but the filling supposedly could be divided into five or six as it puffs up while baking anyway.

Pecan Tarts:
Note: Since I used leftover pie dough, I don't have proportions for the dough recipe. However I do have a pre-existing dough recipe which I know would be enough for one 9" tart or 5-6 mini 4" tarts. It can be found here.

For the filling:

• 1½ tbsp unsalted butter 
• ⅓ cup packed dark brown sugar
• ¼ cup plus 1 tsp golden syrup 
• ⅛ tsp fine salt
• ½ tsp vanilla extract
• 1 egg, lightly beaten 
• 1 tsp all-purpose flour 
• ⅔ cup whole pecans

1. Combine the butter, brown sugar, golden syrup and salt in a small saucepan and bring to a boil. 
2. Remove from heat and let cool to room temperature. 
3. Whisk in the vanilla, egg and flour until smooth. 
4. On a lightly floured work surface, roll dough out to ⅛" thickness and cut out as many 5-6" circles as you can. Re-roll scrap pastry and cut out another circle so that you have five in total. Fit each round into the 4" tart pans with removable bottoms. 
5. Prick pastry shells several times with a fork and scatter pecans evenly in a single layer over the base of each one. 
6. Pour the filling over to cover the nuts, dividing it evenly. Place tart pans on a baking tray and bake on the bottom rack of the oven at 375 degrees Fahrenheit until the filling has puffed and the pastry is nicely browned, 25-30 minutes. Transfer to a wire rack and let cool slightly before serving.

Blueberry Pie

 

A few weeks ago we were celebrating my brother's birthday and he asked me to bake a pie. My mom said that she didn't think pie was good enough for a birthday so we agreed upon a cake instead. As a compromise, I promised him that I would make him a pie sometime in the near future. In that same week, my mom also bought a 10 lb box of blueberries, knowing they are my favorite berry and that the season was ending. As much as I love blueberries, it is difficult to eat 10 lbs on my own so I was looking for some recipe that would use up a significant amount. That's when I got the idea to make a blueberry pie, therefore fulfilling my brother's request and serving my blueberry purpose.

I've only baked a pie once before, almost two years ago when my friend asked me to help her make an apple pie. Unfortunately, since she took it home with her I never had the chance to taste it. This time I definitely made sure I had a nice big slice when I invited my cousins and grandparents over for dinner one evening. The pie was delicious and I enjoyed a slice for breakfast the next morning as well.

Blueberry Pie

For the dough:
Note: This is enough to make one 9" crust. To make the top layer double-up the ingredients.

• 1¼ cups flour
• 1 tbsp sugar
• ¼ tsp salt
• ½ cup (8 tbsp) cold unsalted butter, cut into pieces
• 3-4 tbsp ice cold water

1. Combine the flour, sugar, and salt and pulse a couple of times in a food processor. Add the chunks of butter into the processor and pulse until the butter pieces are roughly the size of walnuts. If you don't have a food processor use a pastry cutter or fork and knife to cut the butter into the flour.
2. Transfer the dough mixture into a bowl and moisten with the water, starting with just a couple of tablespoons at first. Work the mixture until it forms a dough, adding water by the tablespoon only as needed if it feels dry.
3. Form the dough into a small disk and wrap in plastic wrap. Refrigerate for at least 30 minutes or up to 24 hours before rolling it out.

For the filling:

• 6 cups of fresh blueberries, rinsed and stems removed
• ½ lemon, juiced and zested
• ¼ cup flour
• ½ cup sugar
• 2 tbsp butter (unsalted), cut into small pieces 

To assemble:

1. Combine all of the filling ingredients and set aside.
2. Remove the dough from fridge and divide in half. On a floured work surface, roll out two equal discs about ⅛" thick. Lay one disc over a well-greased 9" pie pan and press down to line the dish with the dough.
3. Pour the filling over the dough in the dish and dot with the pieces of butter.
4. Cover the pie with the second piece of dough and use a fork to seal and crimp the edges all the way around. Trim any excess dough from the sides and use a knife to cut some slits in the dough to allow the steam to escape while baking.
5. Blend an egg yolk with a few tablespoons of water and brush the egg wash over the top of the dough. 
6. Bake at 425 degrees Fahrenheit for 15 minutes, then reduce the temperature to 350 degrees and continue baking for an hour until the blueberry juices are thickened and bubbling.
7. Remove from the oven and transfer to a wire rack to cool before cutting.

Note: It may be helpful to cover the edges of the pie with aluminum foil as they brown faster than the middle. Also, put the pie dish on a baking tray so that it may catch any drippings. Although delicious when served warm, it is also harder to slice.

Lemon Blueberry Pancakes

Last month was the first time in the history of this blog that I did not have a single post. Part of the reason was because I traveled with my brother to Europe for two weeks to celebrate his graduation from high school. When we returned it was his birthday shortly after and I made many dishes including a roasted beet quinoa salad, stuffed mushrooms, and chocolate creme brulee for dessert. I did make one new thing: grape leaves stuffed with dried figs, goat cheese, and walnuts. Even though it was actually very well received I felt it was too simple to dedicate an entire post to.

However last weekend was Labor Day and for some odd reason I woke up very early on Monday morning in the mood for pancakes. Recently my mother had purchased a 10 lb box of blueberries because she knows that I love them and the season is coming to an end. I decided to use the blueberries in the pancakes and also make a blueberry compote topping.

The pancakes were very simple and also quite fluffy because of all the baking powder. I was quite pleased that it made a small batch perfect for two people to enjoy for breakfast. When my brother woke up he happily ate the pancakes along with me. Overall it was a nice relaxing morning and my pancake craving was fulfilled.

Lemon Blueberry Pancakes
Makes about 13 palm-sized pancakes

• 1½ cups flour
• 1 tbsp baking powder
• 2 tbsp sugar
• 1 lemon, juiced and zested
• ½ tsp salt
• 1 large egg
• 2 tbsp oil
• 1 cup milk
• 1⅓ cups fresh blueberries (can use frozen as well)

For the blueberry compote:

• 1 cup fresh or frozen blueberries
• ¼ cup water
• 2 tbsp sugar

1. In a medium-sized bowl, whisk together the flour, baking powder, lemon zest, sugar, and salt.
2. Add the egg, oil, milk, and lemon juice. Mix well until a batter forms. If it is too thick, add some extra milk, one tablespoon at a time.
3. Gently fold in the blueberries, being careful not to break them.
4. Heat a griddle or large skillet over medium heat. Once heated, reduce the temperature to medium low and pour ⅓ cup of batter onto the cooking surface. Allow the pancake to cook until bubbles start to form on the top surface, about 20-25 seconds, then use a large spatula to gently flip the pancake over. Cook the other side until it is light and golden and fully cooked through. Repeat with remaining batter.
5. Meanwhile, combine the ingredients for the blueberry compote in a small saucepan and bring to a boil. Once the cranberries start to pop, reduce the heat to a simmer and keep heating while making the pancakes. Stir occasionally until compote thickens, then remove from heat. 

Note: You may have to go through a couple of "test" pancakes before you achieve the right temperature on the griddle or skillet. Finished pancakes can be kept warm in the oven at 200 degrees Fahrenheit while the rest are cooking.