Beyond Sweet and Savory

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Galette Pie Tart

Hidden rose apple hazelnut frangipane galette

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A fruit galette is hands down my favorite dessert to make and eat. It has all the delicious elements of a pie: flaky, crisp crust, and tender baked fruit but without the labor. The contrast between tart juicy apples, flaky crisp crust, and sweet frangipane of this hidden rose apple hazelnut frangipane galette is so delicious. This post has been sponsored by Calphalon. All thoughts and opinions are my own. Thank you for supporting the brands that make Beyond Sweet and Savory possible.

Every fall I look forward to the arrival of hidden rose apples and literally jumped for joy when they finally came. Without fail the first dessert that I make is an apple galette and couldn’t be more excited to partner with Calphalon to share the recipe for this delicious hidden rose apple hazelnut frangipane galette with you.  

To make this galette, I started with the pastry dough. Flour, ground hazelnut, powdered sugar, and butter came together in minutes with the help of an apple vinegar water mixture and my trusty food processor.  Adding vinegar to the dough helps tenderize it by inhibiting gluten formation, makes it easier to work it, and creates a flaky crust. Once the dough came together, I let it rest in the fridge for an hour for the gluten to relax before rolling it out. You can make the dough up to three days ahead, but this galette is at its best served the same day it was baked. You can also freeze the leftover dough for a month for an impromptu baking adventure. 

While the dough is resting, I worked on getting the apple slices ready.  With the help of my Calphalon® Contemporary™ SharpIN™ Nonstick knives, my kitchen prep has become more efficient. Using my Calphalon parer I peeled 2 pounds of apples in a matter of minutes. Beneath its yellow tan skin, the hidden rose apple has a beautiful pink flesh with sweet tart flavor resembling strawberry lemonade.

Next I worked on slicing the apples to about ⅛ of an inch using my Calphalon Santoku knife. A santoku knife is a great all purpose knife that’s perfect for slicing, chopping, and dicing. This knife is crazy sharp with an innovative design of a nonstick coating for superior food release. Once cut, the apple slices slid back onto the board instead of sticking to the sides. They went into a bowl with lemon juice, sugar, and cornstarch until ready to use. 

A set of quality knives is a kitchen essential whether you’re a world-class chef or a novice home cook. The Calphalon® Contemporary™ SharpIN™ Nonstick 13-Piece Cutlery Set has been a game changer in making my food prep much more efficient whether I’m using the knives for cutting, dicing, or chopping. I love the built-in ceramic sharpeners that automatically sharpen the knives with every use. Made with fully forged, high-carbon, German no-stain steel, you can feel the superior quality of these knives. No more dull knives that take forever to prep food.

With its free-form nature, you can shape a galette anyway you like–round, square, or rectangular. I went with a rectangular shape so I could fit in as many apple slices as possible. When you’re feeding a big crowd, this shape is ideal. I rolled out the pastry dough to about 10 by 14 inches and ⅛ inch thick.

For a galette, my go to filling is a thin layer of frangipane to enhance the flavor of the apples. I always have a jar in the fridge ready for tarts, galettes, and bostock. Hazelnut is one of my favorites in addition to almond and pistachio. If you’re not into frangipane, a layer of your favorite jam is a good alternative.

Sliced apples were placed on top of the frangipane and the pastry dough folded over. If the dough tears, just patch it up. No need for perfection. I find that all the imperfections of a galette give it character. Rustic, messy, and fun!

Finally an egg wash and a sprinkling of turbinado sugar lent a beautiful golden color and texture to the crust.

After 50 minutes in the oven at 375 degrees F, you get a show stopping galette. The hidden rose apples maintained their brilliant color.

A generous sprinkling of powdered sugar is all you need before cutting into this galette.

Cut this hidden rose apple hazelnut frangipane galette into squares and eat out of  your hand like a slice of pizza and you’ll feel like you’re in a French bakery enjoying the most delectable treat. No need for plates or any utensils. Or serve the slices warm with a few scoops of vanilla ice cream and you’ll be in pastry heaven. The latter is my favorite way to eat most baked goods!

A fruit galette is hands down my favorite dessert to make and eat. It has all the delicious elements of pie: flaky, crisp crust, and tender baked fruit but without the labor and confine that a pie requires. I love the contrast between tart juicy apples, flaky crisp crust, and sweet frangipane of this hidden rose apple hazelnut frangipane galette. This galette was gone in a day and you can count on it being on repeat until apple season is over!

For more fall dessert recipes, check out these recipes: pumpkin olive oil bundt cake, red kuri squash tarts, salted caramel quince tarte tatin, and Dutch apple pie.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 2 votes
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Hidden rose apple hazelnut frangipane galette
Prep Time
30 mins
Cook Time
50 mins
 

The contrast between tart juicy apples, flaky crisp crust, and sweet frangipane of this hidden rose apple hazelnut frangipane galette is so delicious. It has all the delicious elements of a pie: flaky, crisp crust, and tender baked fruit but without the labor.

Course: Dessert
Cuisine: American
Keyword: Galette, Hazelnut frangipane, Hidden rose apples
Servings: 6 servings
Ingredients
Hazelnut pastry
  • 1 1/4 cup all purpose flour
  • 1/2 cup hazelnut flour
  • 1/4 cup powdered sugar
  • 1 stick of unsalted butter, cubed
  • 1/4 tsp salt
  • 1/4 cup ice water
  • 1 tbsp distilled vinegar
Hazelnut frangipane
  • 3/4 cup hazelnut flour
  • 1/2 stick of unsalted butter
  • 1 small egg
  • 1/2 cup powdered sugar
  • 2 tbsps all purpose flour
  • 1 tbsp vanilla extract
  • 1 tbsp rum
Tart filling
  • 2 pounds of apples, peeled, cored, and sliced
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1 small egg, lightly beaten
  • a pinch of salt
  • 2 tbsps turbinado sugar
Instructions

  1. In a food processor, combine the flour with the sugar, salt and butter and process for about 5 seconds. 



  2. In a small bowl, whisk together iced water and vinegar.

  3. With the machine running, pour the water vinegar mixture down the feed tube and pulse until the dough begins to form. You should still be able to see small pieces of butter in it. 

  4. Transfer the dough to a floured surface and form the dough into a disk. Wrap the dough in plastic wrap and refrigerate for 1 hour.

  5. With a non-stick pan over medium-low heat, place the hazelnuts in the pan and move them around until they become fragrant and slightly golden brown. Keep a close eye on them as they burn easily. 



  6. Let them cool, then rub the hazelnuts with a clean and dry dish towel, removing as much of the skin as possible.

  7. In a food processor, pulse the hazelnuts until finely ground.

  8. Add flour, butter, sugar, egg, vanilla, and rum and process until creamy. Transfer the hazelnut to a tight lidded container and refrigerate until until ready to use. 

  9. Peel, halve and core the apples and slice them crosswise 1/8 inch thick.

  10. Combine sliced apples, sugar, lemon juice, and cornstarch,  in a large bowl. Gently fold to coat apples.

  11. On a lightly floured work surface, roll out the pastry to a 10-by-14-inch rectangle and transfer to a large rimmed baking sheet. 

  12. Spread about ¾ cup of frangipane over the rolled out dough, leaving the edges free from filling, about 1 1/2" border.

  13. Arrange apple slices on top of dough, leaving a 1 1/2" border around the edge. 

  14. Fold the edge nearest to you towards the center. Rotate sheet plan slightly and repeat, until all edges are folded over the apples to create a 1-inch border.

  15. Transfer the galette to the freezer for 15 minutes while you preheat the oven to 375°F.

  16. Whisk together the egg with a pinch of salt in a small bowl. Brush the edges of the tart with the egg wash, then sprinkle with turbinado sugar all over the tart.

  17. Bake the galette for about 55-60 minutes until the pastry is nicely golden brown and crisp and all of the apples are tender. 

  18. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.

Recipe Notes

Dough can be made 2 days ahead. Keep chilled, or freeze 1 month.

Easy sweet potato pie

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Spice up your Thanksgiving dessert spread with this easy sweet potato pie. With a crisp crust and silky smooth filling spiced with cinnamon and nutmeg, this sweet potato pie is so delicious and light, your guests will be coming back for more. Thank you to RW Garcia for sponsoring this post! RW Garcia is a family owned company that was started 35 years ago with the simple idea of making delicious and healthy, gluten-free snacks from sustainable ingredients.

With Thanksgiving right around the corner, I’ve been cooking and baking nonstop to prepare for the big day. While the main and side dishes will stay the same, I’m going to switch up the dessert menu a wee bit. In addition to apple and pumpkin pies, I will be surprising guests with a sweet potato pie. I’m a huge sweet potato fan so a sweet potato dessert would eventually make its way to the blog! This sweet potato pie was inspired by my love for the classic sweet potato casserole. With a crisp crust and silky smooth filling spiced with cinnamon and nutmeg, this sweet potato pie will become your Thanksgiving staple.   

For as long as I could remember, I’ve loved sweet potato cakes and pies. Most people think that sweet potato only has savory application in a salad, soup, or side dish so let’s change that preconceived notion! I gave my classic sweet potato pie an upgrade using RW Garcia’s Sweet Potato Crackers in the crust which created a beautiful speckled color. I like RW Garcia’s crackers ground up and used as a crust for fish and chicken and thought it would be a fun addition to the pie crust. Instead of being an all flour pie crust, it has some added nutrition from sweet potato, corn, flaxseed, sesame seeds, and chia seeds. All RW Garcia’s products are non-GMO verified, certified gluten-free, lower in sodium, and free of artificial additives and preservatives if you’re looking for a delicious and healthy cracker to use in your cooking and baking. You can visit RW Garcia and type in your zip code to find the nearest grocery store that carries the Sweet Potato Crackers.   

To save time, I started with roasting the sweet potatoes in the oven for 1 hour while I made the pie crust. Flour, powdered sugar, ground RW Garcia’s Sweet Potato Crackers, and butter came together in minutes with the help of an apple vinegar water mixture and my trusty food processor.  Adding vinegar to the pie crust helps tenderize the dough by inhibiting gluten formation, makes it easier to work it, and creates a flaky crust. Other things that I find helpful for getting a good crust is keeping your equipment and butter as cold as possible so the butter does not melt and become overworked. Once the dough came together, I let it rest in the fridge for an hour for the gluten to relax before rolling it out. 

Once the dough was ready, I rolled it out in between two parchment papers to about 12 inches to fit a 9-inch pie pan. I trimmed off the excess dough, leaving a 1-inch overhang from the pie plate. With my thumbs and index finger, I pinched the overhang to form a fluted edge. Crimping the edges takes practice but once you get the hang of it, it will become second nature. Here’s a video from Martha Stewart on how to crimp pie crust if you need some visual help. For the dough scrap, I rolled them up and created decorative leaves for the pie crust. The crust went into the freezer for 30 minutes to firm up to prevent shrinking during baking.

While the crust sat in the freezer, I worked on my sweet potato pie filling. This is a one bowl kind of situation where pureed sweet potato, heavy cream, brown sugar, eggs, vanilla extract, cinnamon, and nutmeg are whisked together. You can use a food processor, a hand-held whisk, or old fashioned whisk to get it done. 

The pie filling went  directly into the baked pie crust and back in the oven. I tented the edges of the pie crust with foil to prevent it from over browning. 

The smell of sweet potato pie baking in the oven will make you want to dig your fork into it but let it cool down to an appropriate temperature first. Earthy sweet potato mixed with gentle spices of cinnamon and nutmeg created that classic fall vibe while brown sugar gave the filling a sweet molasses taste.

Take a bite of the sweet potato pie and you’re met with a crispy, flaky crust against a light, silky smooth filling with a dollop of whipped cream to round out the flavors. The flavor of this sweet potato pie is so delicious, your guests will be coming back for seconds or more! Don’t be surprised if your guests ask for it again next Thanksgiving!

For more fall dessert recipes, check out these recipes: pumpkin olive oil bundt cake, red kuri squash tarts, salted caramel quince tarte tatin, and Dutch apple pie.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 4 votes
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Easy Sweet Potato Pie
Prep Time
1 hr
Cook Time
2 hrs 15 mins
 

Spice up your Thanksgiving dessert spread with this easy sweet potato pie. With a crisp crust and silky smooth filling spiced with cinnamon and nutmeg, this sweet potato pie is so delicious and light, your guests will be coming back for more.

Course: Dessert
Cuisine: American
Keyword: Pie, Sweet potato pie, Thanksgiving dessert
Servings: 8 servings
Ingredients
Sweet potato pie
  • 2 pounds sweet potatoes, peeled and chopped into 1 inch pieces
  • 2 ounces unsalted butter, cubed
  • 2 medium eggs
  • 1/2 cup heavy cream
  • 3/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp vanilla extract
  • 1 9-inch baked pie shell
  • Whipped cream for serving
Pie shell
  • 1 1/4 cups all purpose flour
  • 1/2 cup ground RW Garcia Sweet Potato Crackers
  • 1/4 cup confectioners’ sugar
  • 8 tbsps unsalted butter, cold (1 stick)
  • 1/3 cup iced water
  • 1 tbsp apple cider vinegar
  • 1 egg, lightly beaten
Instructions
Sweet potato pie

  1. Preheat the oven to 400 degrees F and line a baking tray with parchment paper.

  2. Toss the chopped sweet potatoes and butter on the tray, making sure they are in a single layer and roast for 1 hour until tender and lightly caramelized.

  3. Transfer the cooked potato to a food processor and process until smooth.

  4. In a large mixing bowl, combine sweet potato puree, sugar, eggs, heavy cream, cinnamon, nutmeg, and vanilla and whisk until well combined.

  5. Spread the sweet potato mixture over the baked pie shell, smooth the top with an offset spatula, and use foil paper to cover the edges of the pie to prevent it from burning during baking. 

  6. Bake for 45 minutes at 350 degrees F or until set. 

  7. Decorate the pie with baked decorative leaves.

  8. Let it cool to room temperature before serving.

  9. When ready to serve, slice the pie into 8 pieces and top with whipped cream.

Pie shell

  1. For the pie shell, combine flour, RW Garcia ground Sweet Potato Crackers, sugar, and butter in a food processor and pulse until the butter is the size of peas, about 12 times.

  2. In a small bowl, whisk together iced water and vinegar.

  3. With the machine running, pour the water vinegar mixture down the feed tube and pulse until the dough begins to form.

  4. Transfer the dough to a floured surface and form the dough into a ball. Wrap the dough in plastic wrap and refrigerate for 1 hour.

  5. Roll the dough in between two sheets of parchment papers until you get about 12 inch diameter and ⅛ inch thickness.

  6. Use the pastry to line the base and side of a 9-inch pie pan leaving a 1 inch overhang.

  7. Use your thumbs and index finger to pinch the overhang to form a fluted edge. Freeze the pie for 30 minutes.

  8. Preheat the oven to 400 degrees. 

  9. Prick the base of the pie with a fork.

  10. Brush the edges with the beaten egg.

  11. Line the pastry case with parchment paper and fill it with pie weight (or uncooked rice or beans) and bake for 25 minutes or until the pastry is light golden. 

  12. Remove the parchment paper and pie weight and bake for another 5 minutes until the base is just dry. Remove from the oven and let it cool. 

  13. Combine all the pieces of dough scraps and roll it out to about ⅛ inch thickness and use a leaf cutter to punch out decorative leaves for the pie. Brush the leaves with the beaten egg.

  14. Place all the decorative leaves on a baking sheet lined with parchment paper in a single layer.

  15. Bake in the oven at 400 degrees F during the last 12-15 minutes while the pie crust is baking.

  16. Remove the decorative leaves from the oven and let them cool to room temperature.

Blood orange labneh tart

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This blood orange labneh tart has a tangy curd like filling enveloped in a nutty, crumbly crust.

blood orange labneh tart with candied blood orange slices, fresh blood oranges, serving plates and forks

Winter is almost over so I want to share at least one blood orange recipe before they disappear from the farmers markets.  There’s something about the beautiful jeweled tones of blood oranges and their sunny taste that brighten even the dreariest winter days.  I’m so excited to share this blood orange labneh tart recipe as a celebration of winter and its bounty.

blood orange labneh tart with candied blood orange slices, fresh blood oranges, serving plates and forks

I posted a picture of this blood orange labneh tart on Instagram about three years ago but life happened and never got a chance to write up the recipe. This tart was inspired by a blood orange panna cotta that I had blogged previously. My husband loved the taste of the panna cotta–citrusy, creamy, and custardy, almost like a cross between an English posset and a jello but he wanted texture so this tart was born.

blood orange labneh tart with candied blood orange slices, fresh blood oranges, serving plates and forks

The tart shell is a mixture of almond meal and Graham crackers that becomes a crumbly, nutty crust for the curd like blood orange filling.  To make the crust, all you have to do is combine almond meal, Graham cracker crumbs, and melted butter, press the mixture into a loose bottom tart pan, and bake in the oven for 12 minutes. Talk about easy right?!!!

blood orange labneh tart with candied blood orange slices, fresh blood oranges, and a slice of tart o a plate

While the tart shell is baking, you can start prepping for the blood orange filling. The filling is similar to a panna cotta but poured in the tart shell instead of individual ramekins. Fresh blood oranges and labneh are the heroes in this tart which turn into a beautiful coral color. If you haven’t heard of labneh before, it’s a soft cheese made from strained yogurt that’s quite popular in Middle Eastern cuisine.

After 4 hours of chilling in the the refrigerator, you get a beautiful blood orange tart with a creamy, tangy filling and nutty, crumbly crust. The filling has a hint of orange flavor layered with a raspberry undertone. When served with candied blood orange slices, this blood orange labneh tart is nothing short of a stunning dessert and the perfect ending to those heavier winter meals.

blood orange labneh tart with candied blood orange slices, fresh blood oranges, and two tart slices on two plates

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

4.34 from 18 votes
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Blood orange labneh tart with candied oranges
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

This blood orange labneh tart has a tangy curd like filling enveloped in a nutty, crumbly crust. 

Course: Dessert
Cuisine: American
Keyword: blood orange, dessert, Labneh, tart
Servings: 8 servings
Ingredients
  • 1 cup heavy cream
  • 3/4 cup labneh
  • 1/2 cup granulated sugar
  • 1 cup freshly squeezed blood orange juice, strained
  • 1 tbsp blood orange zest
  • 3 platinum gelatine sheets
Crust
  • 1/2 cup almond meal
  • 6 ounces Graham crackers
  • 6 tbsps unsalted butter, melted
Candied blood orange slices
  • 3 small blood oranges, sliced into 1/4 inch
  • 1/2 cup granulated sugar
  • 1/2 cup water
Instructions
Tart shell

  1. Preheat the oven to 350 degrees F.

  2. To prepare the crust. In a food processor, pulse Graham crackers to fine crumbs.  Add almond meal to the Graham cracker crumbs and pulse a few more times until mixed. 

  3. Mix the melted butter with almond meal mixture.  Press the mixture into a 1 ¼ inch deep by 9 ¼ inch round loose bottom tart pan. 

  4. Bake the tart shell on the middle rack of the oven for 12 minutes. Remove the tart shell from the oven and let it cool completely.

Blood orange filling

  1. Wash and scrub the blood oranges with warm soapy water to remove any wax, then dry the oranges.  

  2. Put sugar in a bowl and zest the blood oranges directly into the bowl. Use your fingers to rub the zest into the sugar.

  3. In another bowl, use a citrus reamer to extract juice from the blood oranges. Strain and set aside.

  4. Soak gelatin sheets in a bowl of cold water for 10 minutes to let them bloom.

  5. Combine cream, labneh, sugar, and blood orange zest in a small saucepan over medium heat and bring to a simmer. Remove saucepan from heat and set aside.

  6. Whisk in the blood orange juice until well combined

  7. Lift the gelatin sheets from the cold water and wring gently to remove excess water. 

  8. Add the gelatin sheets to the warm cream mixture and stir until they melt completely.

  9. Strain the blood orange mixture through a fine sieve and let it cool for 30 minutes before pouring it into the tart shell.

  10. Refrigerate for at least 4 hours or overnight for the filling to set.

Candied blood orange slices

  1. To make the candied blood oranges, stir sugar and water in a large saucepan over medium heat until the sugar dissolves.

  2. Add the orange slices and simmer for 18-20 minutes until the rind is soft and the liquid becomes syrupy.

  3. When ready to serve, drain the orange slices and arrange over the cooled tart.

Recipe Notes

If blood oranges are not in season, use regular oranges instead.

You can make the tart a day ahead and store in the fridge.

Make the candied blood oranges closer to serving time.

Hidden rose apple mascarpone tarts

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These hidden rose apple mascarpone tarts are simple to put together and make the prettiest apple pastry for your dinner party.

four hidden rose apple tarts on cooling rack and one on a plate

We’re more than halfway into fall and I couldn’t be more excited to finally share the recipe for these hidden rose apple mascarpone tarts.  The recipe was featured on the feedfeed almost two years ago but I kind of forgot about it until I was flipping through one of my recipe books a few weeks ago.  

four hidden rose apple tarts on cooling rack and one on a plate

These utterly beautiful tarts feature one of my favorite apples, hidden rose apples.  Every fall I stalk the Specialty Produce’s Instagram page for their arrival. They’re a hot commodity in San Diego with all the restaurants staking a claim before I can lay my eyes on them.  Boasting a distinctive flavor of strawberry lemonade, these hidden rose apples make the most beautiful and delicious baked goods.

four hidden rose apple tarts on cooling rack and one on a plate

Even though these tarts look deceptively complicated, it’s quite simple to make.  Two things that ultimately break or make these tarts are good puff pastry and having a mandoline.  Good store bought puff pastry is my secret. Let’s get real here, with two kids, who has time to labor over homemade puff pastry.  

four hidden rose apple tarts on cooling rack and one on a plate

Having a mandoline makes slicing a hundred times faster. You can slice the apples by hand with a very sharp knife but make sure they’re the same thickness.  Sliced apples are softened after a quick trip in the microwave to make it easier to fold. Then they’re layered on top of puff pastry and mascarpone and flavored with cinnamon.  If you’re feeling adventurous, cardamom is a great substitute. Once the pastry is rolled up, they bake into the oven for about 35-40 minutes to perfection.

four hidden rose apple tarts on cooling rack and one on a plate

Beside holding their shape so well after baking, these hidden rose apples also maintain their color brilliantly that friends have told me they look like real roses.  With Christmas approaching, they would make for a lovely dessert gracing your dinner table. If you can’t find hidden rose apples, use baking apples with red or pink skin like Cortland, Empire, Pink Lady, or Honeycrisp and they’ll come out just as lovely.    

four hidden rose apple tarts on cooling rack

Here’s a link to a tutorial of how they’re made so you can see how easy they are to put together.

If you like tarts, check out these recipes: hidden rose apple tarts, pink pearl apple galette.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 7 votes
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Hidden rose apple mascarpone tarts
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

These hidden rose apple mascarpone tarts are simple to put together and make the prettiest apple pastry. 

Course: Dessert
Cuisine: American
Keyword: dessert, Hidden rose apples, pastry, tart
Servings: 6 servings
Ingredients
  • 2 small hidden rose apples, cored and thinly sliced
  • juice of a lemon
  • 1 sheet of all butter puff pastry (10x6 inches)
  • 1/4 cup turbinado sugar
  • 1/2 tbsp Saigon cinnamon
  • 1/4 cup mascarpone cheese
  • 1 egg lightly beaten for egg wash
  • confectioners' sugar for serving
Instructions

  1. Core and thinly slice the apples with a mandoline.

  2. Combine the apple slices with lemon juice in a bowl and microwave 2 minutes. Wait for the apple to be cool enough to handle. Pat dry the apple slices of excess moisture and set aside.

  3.  On a floured surface, roll out the puff pastry and cut into 6 even strips.

  4.  In a small prep bowl, combine the sugar and cinnamon together.

  5. Spread the mascarpone cheese and sprinkle the cinnamon sugar mixture onto the bottom half of puff pastry strips.

  6.  Arrange the apple slices on top of the pastry strips.

  7. Fold the pastry puff in half lengthwise and roll them up. Brush them with the egg wash. Place in greased muffin tins.

  8. Bake for 35-40 minutes at 375 degrees F.

  9. Let them cool for 10 minutes before serving.

  10. When ready to serve, dust with confectioners' sugar.

 

Red kuri squash mascarpone walnut tarts

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These red kuri squash mascarpone walnut tarts have a nutty, crumbly crust and a velvety filling that’s to die for.

When it comes to Thanksgiving desserts, I always struggle with what to make.  In the past, I’ve made apple pie, pumpkin pie, pumpkin roulade, and pumpkin ice cream and tried to have one of the classics so guests wouldn’t be disappointed.  This year I happened to buy a lot of red kuri squash and decided to give an old red kuri tart recipe a little update. These red kuri squash mascarpone walnut tarts have a nutty, crumbly crust and a velvety filling that’s to die for.

Red kuri mascarpone walnut tarts

With this recipe, you can make both the filling and the crust ahead of time so it’s not stressful to pull off these delicious tarts on the day of.  For the crust I added ground walnut to the dough to give it a nuttier taste. If you don’t like walnut, you can also substitute almond meal instead.

Red kuri mascarpone walnut tarts

The squash filling is made with roasted red kuri squash and spiced with cinnamon, nutmeg, and ginger.  Mascarpone cheese is added to create a creamy texture. Instead of using sugar, I added honey which created a molasses like undertone.

Red kuri mascarpone walnut tarts

These red kuri squash mascarpone walnut tarts are simple to put together.  Just imagine the delight on your guests’ faces when they are served an individual tart topped with a dollop of whipped cream, extra walnuts, and a drizzle of honey.   This recipe is definitely one of our favorite ways to use red kuri squash and hope it will become yours too. Happy Thanksgiving!

red kuri mascarpone walnut tarts

If you like tarts, check out these recipes: hidden rose apple tarts, fig and yogurt tarts, strawberry basil mascarpone tart, roasted red kuri tart.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

If you like soups, check out these recipes: roasted kabocha squash soup, roasted romanesco soup, roasted red kuri squash soup. If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram. We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 7 votes
Red kuri mascarpone walnut tarts
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Red kuri squash mascarpone walnut tarts
Prep Time
20 mins
Cook Time
1 hr 20 mins
Resting time
45 mins
Total Time
1 hr 40 mins
 

These red kuri squash mascarpone walnut tarts have a nutty, crumbly crust and a velvety filling that’s to die for.

Course: Dessert, Pastry, Thanksgiving
Cuisine: American
Keyword: dessert, pastry, red kuri squash, tart, walnut
Servings: 8 servings
Ingredients
  • 1 cup all purpose flour
  • 1/2 cup ground walnuts
  • 1 stick of unsalted butter, cold and cubed
  • 1/4 tsp salt
  • 2 tbsps icing sugar
  • 2 tbsps low fat cream cheese
  • 4-5 tbsps ice cold water
Filling
  • 1.5 pounds organic red kuri squash
  • 4 ounces mascarpone cheese
  • 2 small organic eggs
  • 1/4 cup honey
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 tsp vanilla extract
For serving
  • 1/2 cup organic heavy whipping cream
  • 1/2 tbsp icing sugar
  • 1/4 cup toasted walnuts
  • Extra honey for serving
Instructions

  1. Preheat the oven 350 degrees F.

  2. Cut the red kuri squash in half, scoop out all the seeds, and place them face down on a baking sheet lined with parchment paper.

  3. Roast the squash for 30 minutes until the inside is tender.

  4. Let it cool to room temperature, discard any stringy parts, then use a spoon to scoop out the flesh.

  5. While the squash is baking, prepare the crust. In a food processor, add flour, walnut, butter, cream cheese, sugar, and salt and process until the mixture resembles breadcrumbs.

  6. While the food processor is running, add water and pulse until the dough comes together.

  7. Divide the pastry into two portions, wrap in plastic wrap, and refrigerate for 30 minutes.

  8. Roll the cooled dough between two sheets of parchment paper to about ⅛ inch thickness.

  9. Use a round cutter of about 5 ½ to 6 inches and stamp out 8 rounds. If you don’t have a round cutter, you can use a round bowl larger than the diameter of the tart pans.

  10. Lift the pastry rounds into the tart pans, press in the base and sides, trim the edges, and prick the bases with a fork. Cover and refrigerate for another 15 minutes. This will help prevent the crust from shrinking during baking.

  11. To prepare the filling, in a food processor, combine the squash, mascarpone, honey, vanilla, and spices and process until smooth. Pour the filling into a large bowl and set aside.

  12. When ready to bake, place the tart pans on a baking tray and line each with baking paper, fill with rice or dried beans, and bake for 15 minutes at 350 degrees F.

  13. Remove the rice or beans and paper and bake for another 10 minutes until golden.

  14. Spoon about ¼ cup of filling into the tart pans and bake for 23-25 minutes in the middle rack until set and light golden. If the filling starts to crack, it means they’re overbaked.

  15. Remove the tarts from the oven and let them cool to room temperature.

  16. When ready to serve, whisk the heavy cream and icing sugar together until soft peaks form.

  17. Top each tart with a dollop of whipped cream, chopped walnuts, and drizzle of honey and serve immediately.

Strawberry and basil mascarpone tart

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Somehow this past winter felt like the longest winter ever. As much as I love the cooler weather, I was ready for the temperature to warm up and work on my garden. I had planned on adding a few more garden boxes for a lot of veggies and fruits, in particular alpine strawberries. It will be my third attempt growing them from seed. It takes anywhere from a few weeks to almost two months for the seeds to germinate and a whole year before the first harvest happens. Wish me luck! In the meantime, I’m content with buying strawberries from the farmers market, enjoying them fresh, showcasing them in tarts and galettes, and the most refreshing treat of all, ice cream! 


 

Before we get to the ice cream (recipe coming soon I promise!), let’s talk about tarts! It’s been years since I posted a recipe for strawberry tart, so we’re overdue! With strawberries, their flavor is so delicate, I try not to do too much otherwise they lose their sweetness.  I also added some basil leaves to the cream to provide some contrast to the mild flavor of the tart.  Strawberries and basil make such a tasty combination anyway!  This tart can be made the day before your gathering so it will be a bit less stressful while you’re running around trying to prepare dinner.  We’ve been enjoying this tart since strawberry season started and will be making it often until the end of summer!  We hope you enjoy it as much as we do!




Strawberry and basil mascarpone tart

1 quantity of pastry dough
12 oz of strawberries, hulled and halved (leave about 4-5 strawberries unhulled for garnish)
2 tbsps icing sugar
¾ cup of organic heavy whipping cream
4 oz of mascarpone cheese
¼ cup of icing sugar
1 tsp vanilla extract
1 tbsp of Genovese basil leaves, finely chopped
Icing sugar and a few baby basil leaves for garnish

For the pastry dough
½ cup of spelt flour (if you don’t have spelt flour, you can replace with another wheat flour or all purpose flour)
½ cup of almond meal
6 tbsps of butter, chopped into cubes
2 tbsp of icing sugar
pinch of salt
3-4 tbsps of ice-cold water

1. Sift the flours together. To make the pastry crust, place the flours, sugar, salt, and butter in a food processor and process until the mixture resembles coarse breadcrumbs.

2. While the mixture is being processed, gradually add cold water until the dough comes together.

3. Turn the dough onto a floured surface and knead gently.

4. Wrap the dough in plastic wrap and chill for 60 minutes before rolling.

5. Remove the dough from the fridge. Roll it out on a lightly floured surface to a circle of about 10 inches wide and ¼ inch thick and line an 8-inch tart pan. Trim off the excess dough. You can save the extra dough for up to one month in the freezer.

6. Prick the tart base with a fork, cover with plastic wrap, and chill for another 30 minutes.

7. Preheat the oven to 350 degrees F.

8. Remove the tart base from the fridge, line with parchment paper and fill with baking weights (you can use rice or beans if you do not have any baking weights).

9. Bake for 15 minutes. Remove the weights and bake for another 10 minutes until the pastry is golden. Let it cool to room temperature.

10. While the tart base is baking, prepare the filling. In a stand mixer with the whisk attachment, whisk together the heavy cream, mascarpone, icing sugar, and vanilla until thick.

11. Gently fold the chopped basil into the cream mixture. Put the cream mixture in the fridge while the tart base is cooling.

12. Place strawberries in a bowl and toss with the icing sugar. Refrigerate the strawberries if the tart base is still cooling.

13. When the tart shell is ready, fill the tart shell with the basil cream and arrange the strawberries on top.

14. Before serving the tart, garnish with baby basil leaves and a dusting of icing sugar.

Hidden Rose Apple Tart

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I could hardly believe that December is here and in a blink of an eye the new year will be upon us. I’m not ready for fall to be over let alone for 2017 to arrive. So many fall dishes still on my list to cook and bake. Another squash and apple soup. A pear and chocolate tart. Chicken stewed in apple cider. A savory fig and goat cheese tart. Butternut squash and ricotta ravioli. And many more apple cakes and tarts. I’m like that little girl that kept on asking for one more song at the end of the party. One dessert that I was really happy to cross off my list was this hidden rose apple tart. These hidden rose apples came all the way from Oregon and are famous for their deep red fresh and crisp with balanced flavor of tart and sweet. I was lucky enough to get my hands on them soon after they arrived at Specialty Produce.

When it comes to desserts, I kept things simple to enhance the flavor of these delicious apples. Paired with puff pastry for a shell and flavored with a touch of cinnamon were all they required.

 

Not too long after the tart came out of the oven, my little guy caught sight of it and demanded to try it. So there we sat in the kitchen, just the two of us, and polished off this tart. He picked off the best part, the apples and crunchy crust, but I didn’t mind one bit. He liked it so much that I made it again the next day. And hopefully again next year when these apples are in season.

Hidden Rose Apple Tart

½ pound of puff pastry
2 hidden rose apples, sliced thinly
Freshly squeezed juice of one lemon
2 tbsps granulated sugar
2 tbsps almond meal
1 small egg, lightly beaten
1 tbsp turbinado sugar
¼ tsp Saigon cinnamon
powdered sugar for dusting
vanilla ice cream or creme fraiche for serving

1. Place the lemon juice in a large mixing bowl and set aside.

2. Peel, core, and slice apples into ⅛ inch with a mandoline. Gently toss with the lemon juice to prevent the apples from discoloring.

3. Preheat the oven to 375 degrees F.

4. Line a baking sheet with parchment paper.

5. On a floured surface, roll out the puff pastry to about 5mm thick and trim it into a 10 inch circle.

6. Sprinkle the sugar and almond meal over the top, leaving a 1 inch border.

7. Arrange the apple slices on top of the dough with slight overlap, leaving a 1 inch border around the edges.

8. Fold the edges of the puff pastry over the apple slices and press gently to seal. Pop the baking sheet in the freezer and freeze for 15 minutes or until the dough is firm.

9. Mix the the turbinado and cinnamon until combined.

10. Brush the dough with egg wash and sprinkle the cinnamon sugar mixture over the apple slices and edges.

11. Bake the tart for 30-40 minute on the middle rack, turning halfway through to ensure even baking.

12. Remove the tart from the oven and let it cool for 10 minutes before serving.

13. When ready to serve, dust with powdered sugar.  Slice the apple tart and serve warm with vanilla ice cream or creme fraiche.

14.The tart will keep for another day in an airtight container.

Salted Caramel Quince Tarte Tatin

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A few weeks ago, I took a short trip to Seattle and fell in love with the Emerald City all over again. I had forgotten how gorgeous fall in Seattle is with all the red, orange, and ochre foliage lining streets and city parks. The rain, fog, and its melancholy made me miss the bay area, where I grew up. I spent a lot of time meandering different parts of Seattle, from Pioneer Square, Belltown, Capitol Hill to Ballard, popping in random shops and restaurants.  My favorite meal was at Lark where I indulged in oysters and ended the night with a delicious quince tarte tatin, smothered in salted caramel sauce and topped with old fashion vanilla ice cream.  It was probably the best thing I ate on that trip!

 The next day, I drove around Seattle for looking for quinces and totally lucked out on my way to the airport. I stopped by a gas station and spied a small market across the street. With three hours to spare, I made my way to the market.  It had a nice selection of fruits and to my delight a huge bin of pineapple quinces. I probably bought about five pounds and carefully stuffed them in my carry on. Instead of taking a nap on the plane, my thoughts were occupied with how to recreate the salted caramel tarte tatin from Lark.


When I came home, I left the quinces in my kitchen and let their heavenly fragrance fill my favorite space. After a few days, I dug out an old recipe for apple tarte tatin and substituted the quince for the apple. I altered the cooking time for my tarte tatin since quinces are virtually inedible raw and required a little more cooking than apples. It’s a bit of work to make this classic French upside-down dessert but worth every bite. The quince tarte tatin that I had at Lark was paired with vanilla ice cream and I wouldn’t eat it any other way. Enjoy!

 


Salted Caramel Tarte Tatin 

4 small quinces, peeled, cored, and halved
¼ tsp salt
½ cup of sugar
2 tbsps of water
½ stick of unsalted butter, cubed
1 lb all butter puff pastry
All purpose flour for dusting
Vanilla ice cream for serving
One 8” flameproof tart pan or heavy-based, oven proof pan

1. In a flameproof tart pan, on low heat, add water, salt and sugar, and cook gently until sugar has dissolved.

2. Increase heat to medium and bring to boil. Cook without stirring for 7 minutes or until light golden.

3. Add the butter and stir until melted and well combined.

4. Put the quinces, cut side up, into the pan. Return to low heat and cook for 10 minutes.

5. Preheat the oven to 375 degrees F.

6. Using a rolling pin, roll the pastry on a floured surface. Cut a round circle slightly bigger than the pan.

7. Place the pastry circle over the quinces and fold the edges under to tuck in the apples. Use a small knife, make 3 small slits in the center of the pastry.

8. Bake for 25-30 minutes until the pastry is golden.

9. Let the tarte tatin stand for 10 minutes. Use a knife to loosen the edges and carefully turn out the tarte tatin onto a serving plate.

10. Serve immediately with vanilla ice cream. The tart is best eaten on the day of baking but will keep for 1 day.

Fig and Yogurt Tarts

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Since figs started appearing at the farmers market, we’ve been making these fig and yogurt tarts a lot.  We usually enjoy figs with yogurt and granola when they are in season.  Black Mission figs, tiger stripe figs, or brown Turkey figs.  We like them all.    A few months back, I decided to transform one of our favorite breakfast staples into a dessert when we had friends over for dinner.  


The dinner menu was pasta and meat centric so I opted to end the night with something light and refreshing.  This fig and yogurt tart is our healthier take on dessert.  You definitely won’t feel cheated out of a dessert but your body will thank you for not sending it into a sugar high.  


A lot of people asked for the recipe when they saw the picture featured on the Pure Green Magazine Instagram account so we decided to share the recipe on the blog.  Enjoy!      


Fig and yogurt tarts
1 cup of Greek yogurt (or plain yogurt)
¼ cup of mascarpone
2 tablespoons of honey
6 figs (Black Mission figs or any figs you like)
2 tablespoons of caster (superfine) sugar
2 tablespoons pistachios, chopped

For the pastry dough
¾ cup of spelt flour (if you don’t have spelt flour, you can replace with another wheat flour, nut flour like almond meal, or all purpose flour)
¾ cup of all purpose flour
1 stick of butter
2 tablespoons of icing sugar
pinch of salt
¼ cup of ice-cold water

1. Sift the flours together. To make the pastry crust, place the flours, sugar, salt, and butter in a food processor and process until the mixture resembles coarse breadcrumbs.
2. While the mixture is being processed, gradually add cold water until the dough comes together.
3. Turn the dough onto a floured surface and knead gently.
4. Wrap the dough in plastic wrap and chill for 60 minutes before rolling.
5. Divide the pastry dough into 6 pieces and roll out the dough onto a floured surface to ¼ inch thickness.
6. Line six 4-inch tart pans with the dough and trim the excess. Save the extra dough in your freezer for up to a month. Prick the base with a fork and cover the tarts with plastic wrap and chill for 30 minutes.
7. Preheat the oven to 350 degrees F. Remove the plastic wrap and line the tarts with parchment paper. Fill with baking weights (you can use rice or beans if you do not have any baking weights).
8. Bake for 15 minutes. Remove the weights and bake for another 5 minutes until the pastry is lightly golden. Remove from the oven and let them cool completely while you prepare the filling.
9. To prepare the filling, place the yogurt, mascarpone, and honey in a large bowl and whisk until combined. Refrigerate for 30 minutes or until firm.
10. Place sugar on a plate. Quarter the figs. Press cut sides onto sugar to coat well. Use a kitchen blowtorch to caramelize the figs. (This caramelization step is optional if you don’t own a kitchen blowtorch.)
11. Divide the yogurt mixture between the cooled tart shells, top with caramelized figs, and garnish with crushed pistachios.