Tag Archives: stone fruit recipe

A Peachy Keen Peach Tart

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A lovely peach tart that's a cinch to make.
A lovely peach tart that’s a cinch to make.

With its fanciful spiral of glossy, syrupy, tender fruit, this peach tart looks impressive yet is fairly effortless to make.

In fact, it’s so easy that it’s ideal to bake on a whim, for those times when unexpected company shows up at your house.

You know, in those good ol’ days, pre-pandemic.

Sigh.

Until life gets back to normal, though, you definitely deserve this wonderful “Peach Tart.” Just because it’s prime peach season. Just because it’s been an unfathomable year. Just because you can.

The recipe is from Food52 Baking: 60 Sensational Treats You Can Pull Off in a Snap” (Ten Speed Press, 2015).

You don’t even need a mixer to whip it up — just a couple bowls, a fork, a spoon, and your own elbow grease.

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Now’s The Time For Crostata Di Marmalata

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Apricot squared -- with apricot jam and fresh apricots.

Apricot squared — with apricot jam and fresh apricots.

 

Last week at the farmers market, when I spied baskets of ripe apricots with the intense orange-red glow of a tropical sunset, I couldn’t contain myself.

Then, I just had to bake.

These beauties were destined for “Crostata Di Marmalata,” an easy apricot jam-filled tart that I took the liberties of blinging out by decorating it with halves of these early stone fruit.

The recipe is from master baker Jim Lahey’s newest book, “The Sullivan Street Bakery Cookbook” (W.W. Norton, 2017), of which I received a review copy.

Sullivan+Street+Bakery+Cookbook_978-0-393-24728-2

You probably know Lahey for the phenomenon he created with his revolutionary no-knead bread recipe a decade ago. Lahey, who opened his Sullivan Street Bakery in New York in 1994, is known far and wide for his way with bread, made with wild yeast he hand-cultivated in Italy.

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Anya Fernald’s Jam Tartlets

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Whether topped with jam or fresh fruit, these little tartlets are irresistible.

Whether topped with jam or fresh fruit, these little tartlets are irresistible.

 

Anya Fernald is probably best known for being the co-founder and CEO of Belcampo Meat Co., the world’s largest sustainable meat company, which owns everything from its animals to its own slaughterhouse to its own stores and restaurants where its meat is sold.

But leave it to me to get a review copy of her new cookbook “Home Cooked: Essential Recipes For A New Way To Cook” (Ten Speed Press), and to not make a meat-focused recipe, but a dessert one instead.

Because, yes, that’s how my sweet tooth rolls.

HomeCooked

That’s not to say the book isn’t filled with tantalizing carnivore dishes. Having had the pleasure of eating Belcampo’s fare on a couple of occasions, I can attest that you taste the impeccable quality of the meat from the get-go. Because Belcampo raises its own animals, it makes a point to use every part so that nothing goes to waste. The recipes reflect that in everything from “Seared Lamb Heart Crudo” to “Chicken Hearts Cooked in Brown Butter” to “Toma Cheese with Green Herbs” to “Pork & Pepperoncino Sausage.”

But when Fernald writes in the book that “Jam Tartlets” is one of her most requested recipes, how could I resist?

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