Nectarine, Peach, and Ginger Tart
From "Chocolate and Zucchini" by Clotilde Dusoulier

For Pate Sablee

1in knob of fresh ginger
1/3 cup sugar
1 cup + 2 Tbsp flour
1/4 tsp salt
7 Tbsp chilled unsalted butter + a pat for the pan
1-2 Tbsp cold milk

For Filling

2 ripe peaches, about 7oz
3 ripe nectarines
2 Tbsp candied ginger diced
2 Tbsp sour cream
1 large egg
1-3 Tbsp light brown sugar

Peel and grate ginger. Prepare the Pate Sablee According to instructions adding ginger pulp and juice at same time as butter.

Grease a 10in tart or quiche pan with butter.

In medium bowl combine sugar, flour, and salt. Add butter and rub it in/ cut it in with a pastry blender until mix resembles a coarse meal. Add Tbsp of milk and blend it in, handling dough as lightly as possible. Dough should be crumbly but should clump if you gently squeeze a handful. If it doesn't add a little more milk, tsp by tsp and blend again still working lightly until right consistency. Pour mix into prepared tart pan and use spoon to spread evenly over bottom. Use heels of hands to press down on dough until the pan is covered with a rim all around. Cover with plastic an refrigerate 30 minutes or up to a day.

Heat oven to 350f bake shell for 15-20 minutes until golden keep an eye on it. Remove and let cool for 5 minutes.

Meanwhile peel peaches core and slice all the fruit about 12 per fruit and drain for 15 min if they are really juicy. In a medium bowl whisk together the cream and egg. Arrange fruit in circular pattern in shell. Pour egg mixture over fruit. Sprinkle with 1-3 Tbsp brown sugar and candied ginger.

Bake 25 minutes until fruit is softened and leave tart in closed oven for another 10 minutes. Cool completely before serving.

Apple Cake

Sep. 30th, 2012 03:09 pm
Le Gateau De Mamy (Grandmothers Apple Cake)
From "Chocolate and Zucchini" by Clotilde Dusoulier

1/2 cup + 1 Tbsp unsalted butter
1/2 cup flour
1 tsp baking powder
1/4 tsp salt
1 lb baking apples (about 2)
3/4 cup sugar
2 large eggs

Preheat oven to 350f. Melt butter in microwave or saucepan. Use 1 Tbsp to grease an 8in round cake pan. Combine flour baking powder and salt in small bowl. Wash peel and core the apples. Cut in eighths and arrange over bottom of pan.

In medium bowl whisk eggs and sugar until fluffy. Add the flour mix and whisk until combined. Add the melted butter and whisk some more. Pour the batter over the apples and bake for 40min until top is set and golden brown.

Cool on rack for 10min, then run a knife around the edge to loosen and flip the cake onto a plate. Flip onto your serving plate let cool a little and serve room temp.

You can make the cake with other fruit too.

Eta: I tried this on October 1st. Instead of apples I ended up using the lonely nectarines that have been lurking in the back of the fridge for a long time. Cooked it in the big sturdy pie-plate :) It reminds me a lot of the apple oven pancakes I used to make. Fairly dense, and a bit eggy. Eleanor really liked it (it reminded her of the cakes her grandmother used to make), and everyone ate it up so I will call it a success!
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