peach melba tart

We’re coming to you this week with our 37th and 38th bakes from Claire Saffitz’s Dessert Person: another Foundational Recipe checked off, the Vanilla Pastry Cream, which is used to create the grand finale of the Pies and Tarts chapter, the long-awaited Peach Melba Tart!

 

Lauren’s Take

 

Julia’s Take

When I tell you I’d been looking forward to making this tart since I got the book, I am not exaggerating! First off, the flavours sounded immediately appealing (peaches and raspberries are two of my very favourites!) and the photo just looked so gorgeous in the book, it popped off the page. Once we started this little baking project and began following along with other Dessert People working their way through the book, I heard nothing but rave reviews of this recipe. FINALLY, it was our turn to try the tart that everyone seemed to love so much.

The base of the tart is Claire’s Rough Puff, which we’d made a couple of times already—for the Apple Tart and for the Tarte Tatin. For something that seemed super intimidating when we first came up to it, I couldn’t love it more now and could probably make it without really using the book. While I was really happy with my results previous times, for whatever reason (type of butter? Temperature? Just general improvement in skill level?!) the pastry turned out sooooo much better this time. I was working on this tart during a super busy almost-time-for-start-of-the-semester, meeting-filled work week, and while in preparation mode for a hectic weekend with out of town visitors and our other sister’s bridal shower; thank goodness for long pastry rest times, because I was able to prep, refrigerate, and bake the pastry in between meetings and errand running. The flaky layers were just next level. I don’t think anything will ever be as thrilling as pulling homemade puff pastry out of the oven!

The next component of the tart was the Vanilla Pastry Cream, which came together really quickly stovetop with eggs, sugar, vanilla, and eventually some butter which is whisked through at the very end once your custard comes off the heat. I used Vanilla Bean Paste, which was a slightly less expensive option that still gave me those pretty little black flecks of vanilla scattered throughout. Sometimes aesthetics matter, you know?

Third component: the poached peaches! I’d picked up some fresh, in-season Niagara peaches from the grocery store the day before so the timing of making this tart couldn’t have been better here in Ontario. The poaching liquid is mostly white wine and sugar, with some vanilla and lemon juice/rind for additional flavouring. As the peaches slowly simmer away, the liquid turns into this beautiful pink colour and the smell is just amazing. Definitely hang on to that poaching liquid when you’re done—it’s like liquid gold! The book says you should be able to easily peel your peaches once they’re poached and have fully cooled; I don’t know if it’s because I’d poached mine the night before and put them in the fridge overnight while the poaching liquid was still kind of warm, or if it’s because my peaches weren’t as ripe as they could have been (remember, I HATE mushy fruit), but they were not that easy to peel. Ultimately, it didn’t affect the texture and they sort of looked pretty with the peels still on, so I left them as-is.

Some of the poaching liquid is reserved and mashed up with fresh raspberries to create a sauce and with that, you are all ready to assemble! What was nice about this tart was, once your pastry is baked and cooled, it doesn’t require any more oven time. The pastry cream is spread in a thick, even layer over the puff pastry; the peaches are placed in rows on top of the cream, and then the whole thing is drizzled in the raspberry sauce. Wow, is the finished product ever impressive; there are few things I’ve made in my life that have made me as proud as this one did.

I cannot say enough good things about this tart. How can you not absolutely love this?! The flaky puff pastry was perfect; the pastry cream had the most amazing vanilla flavour and was silky smooth; the peaches not only looked gorgeous but were so soft and delicious, not only from their own peachy ripeness but from the subtle flavourings of the poaching liquid; and then the little bursts of raspberry add an amazing colour and additional pop of tartness and freshness. SO SO SO SO SO GOOD! A 5-star bake without a doubt and the most epic finish to what’s been such a fun, challenging, and delicious chapter of the book!

Next week, we’re moving on to a brand new chapter and will be kicking off Bars and Cookies with Claire’s Marcona Almond Cookies. See you then!

apple and concord grape crumble pie

Happy Sunday everyone! Another week and another recipe from Claire Saffitz’s Dessert Person in the books. This week was bake number 36 and our second last one from the Pies and Tarts chapter. We bring you Claire’s Apple and Concord Grape Crumble Pie.

Lauren’s Take

Hi again friends! Can you believe we’ve hit over 2000 followers on our Instagram this week?! Just two simple girls and a cookbook—who knew! Very happy to have everyone here! This week we went back a tad to return to one we had skipped previously—Apple and Concord Grape Crumble Pie! An interesting concept for a pie if you ask me… many components and flavours that I wouldn’t normally consider to put together.

The main challenge this time was finding Concord grapes. Fortunately, it seemed that almost every other lawn in Ottawa had a vine filled with grapes; unfortunately, stealing is illegal. Julia was visiting Ottawa last weekend and we went to a local market that had baskets and baskets of beautiful Concord grapes! My grandma used to have some in her garden and I hadn’t tasted them since I was a kid, so the flavour brought back lots of happy memories.

The actual assembly of this pie was not too complicated but a tad time consuming to prep the fruit as outlined in the book. You need to make and parbake the all-butter pie crust and the crumble. I used the buckwheat variation as recommended in the book (tip for any Canadian bakers, Bulk Barn is your stop for all your buckwheat needs). My pie was still flaky and delicious by man oh man did it sink significantly. The only reason I can find for this was the extreme humidity I was living in all week. Luckily this pie had the crumble topping, so it didn’t matter too much that the sides of my pie crust were virtually nonexistent.

Once your crust is parbaked, you create the filling. The first aspect of the filling is the thin apple slices mixed with cinnamon, lemon juice, brown sugar, vanilla, and salt. Make sure all the apples are coated evenly and then let this mixture sit in order to let the apples absorb the flavours.

Then you make the Concord grape mixture. For this part, you have to peel each Concord grape, saving the peeled skins for later. I thought this was going to be more time-consuming then it was—and don’t get me wrong, it was still totally tedious, but didn’t take as long as I thought. And I know you may want to skip this part, but you really shouldn’t if you want to get a good amount of Concord grape flavour.

You put all of the grape flesh into a sauce pan and simmer, breaking down the grapes. You then strain this mixture into a bowl with your reserved skins and sugar. You also add any juice that has collected in your bowl with the apple slices. Then this whole mixture goes back on the stove to reduce down. Once it’s gotten thicker and more syrupy, you remove from heat and combine 3 tablespoons of the mixture with cornstarch in a separate bowl. This makes this beautifully coloured and extremely thick slurry, which you add back into the saucepan with everything else to thicken your grape mixture even further.

This completed grape mixture gets poured over the apples and everything is mixed together to make your filling. Then it’s easy: filling goes into the pie crust, crumble goes on top of the filling, and the pie goes into the oven. Really make sure to pack down your crumble topping so it becomes more of a layer of the pie rather than just a sparse crumble on top.

 

 

The pie bakes first for 30 minutes with foil on top, and then another 40-50 minutes without the foil on to brown the crumble. In total, I needed to bake mine for about an hour and a half to get the mixture bubbling and the crumble browned.

So this a definitely a hefty pie; cutting a slice is no small feat because there are just tons of layers. But the cross section of this pie is beautiful! Such a bright, pink-y colour, and the layer of apple slices is so aesthetically pleasing. And the taste? This pie is a masterclass in texture for sure. You get the crunch of the crumble mixed in with the softness of the filling, and then the crispness of the apple comes in with the flakiness of the pastry. It really hits every note. And the balance of the tartness of grapes with the sweetness of the apples is also delicious. Definitely an excellent pie! 4 stars from this baker!

Julia’s Take

It felt like it had been aaaaages since I’d done a bake from the book when I went to go make this pie. I’d made the Blueberry Slab Pie over two weeks ago, purposely making it at the very start of the week since I was going to be heading out of town to see friends, only for us to then skip a post that weekend due to hectic schedules. Cue two more weeks going by after that before I finally got into the kitchen yesterday morning and brought out my copy of Dessert Person. It was a gloomy Saturday after a long night the night before—the perfect day to make a pie in my opinion!

Lauren and I had skipped this recipe a few weeks back since Concord grapes weren’t in season yet so I was glad to circle back to it now as we approach the end of this second chapter. I can’t remember if we mentioned it in last week’s post, but we were actually together in Ottawa last weekend; knowing that Concord grapes may be a little tricky to find here in North Bay, we figured it was a great opportunity to check out some of the markets and see what we could track down. Luckily, one of the produce stands had a TON of them so we picked up a basket each and I brought them back to North Bay with me to put them to good use. I actually have a bunch leftover after making this recipe, so it may be time to make some jam! Our grandmother grew Concord grapes in her garden, and our mom always made the most delicious jam with them every summer. It’s one of those quintessential childhood flavours that will always stand out in my mind. Like Lauren mentioned, I don’t think I’ve had this variety of grape since the days of hanging out in her backyard, and all those memories definitely came flooding back with the taste.

This was not a difficult recipe, and yet somehow it still took me literally ALL DAY to make this pie. I started off with another round of the Flaky All-Butter Pie Dough, with I think I’ve made more than a handful of times now this summer and can now make without having to look at the book. While the dough sat in the fridge for 2 hours, I started prepping the elements of the filling. I peeled, cored, and sliced my apples which then get mixed with a blend of flavourings (the classic combo of brown sugar, lemon, cinnamon, vanilla, salt) and sit aside to release juices. Then it was on to the grapes. I fully intended to skip the step of peeling each individual grape, because it seemed ludicrous to me, but after talking to Lauren—who had made the pie a few days before me—and hearing that it actually wasn’t that difficult, I decided I better not doubt Claire’s method and went for it. It is definitely time-consuming, but not as painful a process as expected. It sounds like the combination of flesh, juices, and skins is the best way to get the most out of that concord flavour, and separating/re-mixing rather than straining parts of the grape out is the best way to accomplish this. Who am I to question Claire?!

The grape flesh/juice cooks down for a while, is then strained out to remove the seeds, and then combined with the reserved skins and some sugar. This then returns to the stove and cooks down further. I thought it was strange to add skins back in to the fruit, thinking they really wouldn’t break down much and you’d be left with an odd texture, but it really does somehow blend together nicely into a beautiful looking, deep purple, jammy looking mixture. Once it’s reduced and nice and thick, some of the grape mixture is combined with cornstarch to make a very thick slurry-type substance, which is added back to the grapes to thicken the whole thing up even more. This ultimately will help your filling set nicely.

By this point, my pie dough was ready, so I took it out of the fridge, rolled it out, did the recommended fold for extra flakiness, and put it back in the fridge for half an hour to rest. This little window of time was when I prepped my crumble topping (told you there were a lot of steps and that it literally took me all day…). Claire recommends the buckwheat variation of her All-Purpose Crumble Topping recipe so I decided to go with that, figuring that the earthier flavour of the buckwheat flour would be pairing really well with the fruit. The crumble sat in the fridge while I moved on to prepping and parbaking my pie dough.

My crust parbaking and cooling was the perfect opportunity for a quick kitchen clean-up and a shower (I’d been in the kitchen for close to 4 hours by this point…). After I got out of the shower, my crust was ready to be filled. The grape mixture is combined with the reserved apple slices until everything is fully coated; I loved the vibrant pink-ish purple-ish colour that this all turns into thanks to those concord grape skins! It’s easy breezy from here: fill your crust with the filling, top with your crumble (make sure it’s really packed down well), cover with foil and bake (30 minutes with the foil and then another 45 or so without until everything is brown and crisp). The pie then sits at room temperature for 2 hours to cool and set.

I had a friend over for dinner that night (a go-to taste tester throughout this baking project), so she was over when the pie was ready to slice into. It was fun getting to try a bake for the first time with someone else and get those immediate reactions. We both really loved this recipe! The pie dough turned out perfectly flaky—the first few times I made this dough, I added too much water, making the crust too tough to cut through, but I have definitely mastered it now! The colour and layers of the filling were so pretty and the balance of flavours was amazing—who knew apple and grape could taste so good together?! And the earthiness and texture of the crumble on top was perfect. What an amazingly balanced and delicious pie. It’s a 4-star bake for me!

Next week, we wrap up the Pies & Tarts chapter with the long-awaited Peach Melba Tart!

blueberry slab pie

We’re back after taking a week off with our 35th bake from Claire Saffitz’s Dessert Person. This latest recipe from the Pies and Tarts chapter is the epic Blueberry Slab Pie.

Lauren’s Take

Hello and happy weekend everyone! Despite the intense heat and humidity in the air right now, there is also that quintessential August feeling of the summer being almost over. And with that, the end of fresh fruit and warm days, so it was nice to be able to bake a very summer-y dessert to commemorate that! And what says end of summer like a nice slice of blueberry pie?

This pie is a beast. When you first glance at the recipe, it doesn’t seem to be that big of a task but then there are a few hints that really allude to the monstrosity… namely that it “feeds 24” and the casual “1.6kg of blueberries” listed in the ingredients. I mean, 1.6kg?! Just wild. I was really praying that this bake would turn out because I would have to give a lot away and wanted it to be worth people’s while. Initially, I was a bit nervous because Claire classifies this bake with a difficulty level of 4, but in all honesty, it truly isn’t that difficult. The hardest part is ensuring you have a large enough work space to roll out these monster pieces of dough, but otherwise, it was fairly simple to put together (as long as you can find 1.6kg of blueberries—clearly I’m still not over that).

The first part of the bake is to make two batches of the pie dough. The dough for this recipe is essentially the same as her other pie dough recipe, just a lot more of it and A LOT of butter. You think 1.6kg of blueberries is a lot, well try 6 sticks of butter…which is what this recipe calls for. You combine the flour, sugar, salt, and butter together in a food processor and then slowly add water and mix with a fork/by hand until the dough holds together. This step is repeated twice (because even a large food processor can’t handle this much dough at once!), and then you are left with two large pieces of dough, which are wrapped and chilled in the fridge for at least two hours.

Once the pie dough has chilled, the real fun of rolling begins. No word of a lie, I had my ruler out and was meticulously measuring to make sure I got these pieces of dough to the appropriate size! One piece of dough you roll out to about 18 by 15 inches and cut it into 1.5inch wide strips that are about 15 inches long. I got about 12-13 strips from my dough. Once the strips are cut, you place them back in the fridge to keep chilled. Then you roll out the other piece of dough, which will be for the bottom of the slab pie. This piece is rolled even larger, I believe I did it to about 21 by 16 inches or so. You then carefully place it in your sheet pan, which should be 18 by 13 inches, leaving an inch or so of the dough overhanging.

The oven needs to be pre-heated to 425 degrees, and Claire recommends baking this pie on the lowest rack in the oven. I lined my oven rack with aluminum foil as suggested in the book to prevent any burning from spillage while baking. A tip that Claire gives is to put ANOTHER 18 by 13 pan in the oven while it is pre-heating, and then places your sheet pan with the pie INSIDE the sheet pan in the oven. Now, I do believe this is a great tip, but lord knows it was hard enough for me to find one massive sheet pan, never mind two! So I just baked my pie directly on the oven rack and it worked out fine! No soggy bottoms here friends.

After the pie dough is rolled out, you mix your filling, which was very simple. In a LARGE bowl (and it needs to be large because, remember, you got pounds on pounds of blueberries), you mix your berries with sugar, cornstarch, lemon zest, lemon juice, vanilla, and the spices. In this recipe, Claire uses cinnamon, cardamom, and ginger. I was intrigued by this blend, since it is very much gives me a pumpkin-pie vibe, but I followed the recipe.

You pour the filling into the sheet pan and even it out all over. Then you brush the overhang of the pie dough with egg wash, and press your chilled strips of pie dough across the filling and into the border. Claire describes placing them on a diagonal in a zig-zag pattern, but you could really do whatever you want, as long as it’s covered. I made sure to place the strips fairly close together but still had spots where you could see the filling pop through. I did end up having two strips left over as well. Once the strips are placed and pressed, you cut off the extra dough and fold the overhang back overtop and press down again. Then the whole pie is brushed with egg wash and covered with Demerara sugar (I was generous here, but not as generous as Julia usually is with Demerara sugar 😉). Then, you bake! One of the hardest parts of this bake was lifting this beast into the oven, so take your time and be careful!

The pie bakes on 425 degrees Celsius for 20 minutes, and then the oven is reduced to 375 degrees for the remainder. I baked the pie for another hour and 35 minutes after turning the oven down to ensure a nice golden crust and bubbly filling. I didn’t end up having any spillage in the oven from the filling which was nice. The crust baked beautifully and the design with the sugar on top made it beautiful to look at.

After letting it chill for an hour, it was time to cut into it and try it! I don’t love warm fruit pie, so initially I wasn’t a huge fan. The filling felt too soft and the spices made it taste like pumpkin pie which confused me. I did really love the pie dough, but overall wasn’t a huge fan. Then, the next day, I was getting praise about this pie from people I had given it to, so I decided to take another stab at it, and I liked it quite a bit more. The filling is more set, the spices don’t seem as overpowering, and overall, it feels well balanced and flavoured. I’m still not 100% sure I agree with the spice combo here…I think maybe just cinnamon and cardamon would have been a better choice, without adding the ginger. I also think you could add more lemon funnily enough, since I find Claire is usually too heavy-handed with the citrus, but I think when you’re making a pie large enough to feed a small village, you can be a bit freer with flavour.

So overall, not my favourite pie, but it does get better with age for sure. Definitely a really nice recipe to have if you need to bake something for a large gathering. And the pie dough is never a disappointment as per usual. 3.5 stars for me!

Julia’s Take

Welcome back everyone! It’s been a whirlwind couple of weeks over here as I wrap up my summer holidays. Lots of social time and out-of-town visits means I’ve been spending very little time at home (a welcome change after pandemic lockdown life!) and very little time in my kitchen, so our Blueberry Slab Pie was put on the back-burner. But it feels good to be back in action—although I am definitely not ready to go back to work already.

This recipe was HEFTY and the amount of ingredients it called for was no joke. So many cups of flour. So many pounds of blueberries. The six sticks of butter especially left me shaken. SIX STICKS! I was surprised Claire listed this pie as a difficulty level four because other than the measuring out of ingredients (and the heavy lifting) it was actually a really simple recipe to put together. I had set aside an evening to bake this pie last week since I knew I would be out of town for the majority of the upcoming two weeks, and while I thought I’d budgeted out my time well, things didn’t exactly go according to plan. I started out by making my dough in the morning. The ingredients are exactly the same as the Flaky All-Butter Pie Dough that we all now know and love so well; the only difference was that—since there was so much of it for this recipe—it came together in two batches in the food processer (one batch for the bottom of the pie and one batch for the strips on top), and we skipped the folding step. Once I had my dough mixed up, I let them sit in the fridge for the rest of the day while I met a friend for lunch and did a bunch of running around.

By the time I got home around 4:00, my pie dough was ready and I could get started on the filling and assembly. I had promised my neighbour I’d go over for a quick glass of wine to wish her Happy Birthday. Little did I know I would not actually return home until 11:30. So when a girl gets home late and has had a few glasses of wine but a pie needs baking, she bakes the pie.

 

 

Luckily, there wasn’t too much work involved in finishing things up. My bottom layer of pie dough was rolled out and placed into the 18×13” pan; the filling came together with tons of blueberries (I used fresh ones which are in season in Ontario right now!), sugar, cornstarch, lemon juice and zest, vanilla, and a spice combo of cinnamon, cardamom, and ground ginger. From my understanding, cardamom and ginger are NOT common in blueberry pie, but we all know our girl Claire LOVES her cardamom. Honestly, I’m sure some people are hit and miss on these flavours, but personally I thought it was such a unique and delicious spin and I really loved the smell of everything as it all came together.

The filling then gets poured into the bottom layer of dough. My top layer had been cut into 1” strips (not my neatest or most mathematically correct work, to be honest—see time stamp on when I started this pie and just imagine how alert I probably was…) but once I placed everything on top of the blueberries it looked fine. The slab pie ultimately has a bit of a rustic feel to it anyway, so this worked out in my favour. Note to self: don’t start croquembouche at 11:30pm after a few glasses of wine.

The whole thing probably came together in half an hour, so then the hardest part was really just trying to stay awake while the pie baked for almost two hours. Claire provides a couple of suggestions to help with the baking: first, cover the bottom oven rack with tin foil in case there’s spillage (I did do this, and my oven came out unscathed), and also put a second pan in the oven to preheat, which the pie can then sit in while it bakes to help with the crispiness of the bottom. I didn’t have a second 18×13” pan so I skipped this step and my results were still fantastic! I almost fell asleep several times, but by 1:30am I had a beautiful, bubbly, crispy blueberry pie sprinkled with demerara sugar (my new favourite thing. See: Sour Cherry Pie). My favourite part of this bake was definitely the smell of the spices that filled up the house; it was sort of like summer and fall coming together—kind of appropriate for end of August and almost-back-to-school/work vibes.

I gave away the majority of this pie: big pieces were dropped off to friends the next morning on my way out of town, and I also brought a WHOLE bunch of it to the friends I was staying with down in Southern Ontario. Everyone really loved the flavour. It wasn’t my favourite thing from this chapter; if I’d just had this pie on its own, I may have felt differently, but compared to some of the epic pies and tarts we’ve had over the last few weeks, this one felt just sort of “meh” to me. Similar to many of the loaves and single layer cakes we made, this pie did get a lot better as the temperature came down and it set a little more. Absolutely delicious, but not necessarily life-changing. It’s a 3.5 star bake from me!

Join us next week as we make the second-last recipe from the Pies and Tarts chapter—the much-anticipated Peach Melba Tart!  

 

 

 

 

 

 

 

quince and almond tart with rosé

Welcome back friends! Reunion week has come and gone and we’re back with another long-distance, side-by-side bake this Sunday. Since we’ve made the Flaky All-Butter Pie Dough so many times already, this latest recipe from the Pies and Tarts chapter allowed us to check off just one new one from Claire Saffitz’s Dessert Person. Bake number 34 on our journey was the Quince and Almond Tart with Rosé.

Lauren’s Take

We’re almost done pies and tarts! Which is equally exciting and bittersweet. Pies and tarts has been such an excellent chapter and it has been very comforting being in my baking sweet spot. Nonetheless, change and challenge are good things and I look forward to the different desserts ahead.

But while we’re still in pies and tarts land—this week we made the Quince and Almond Tart! I learned a few things this week from this bake:

  1. I pronounce quince way too fancy and incorrectly so every produce grocer had no idea what I was saying (I have since learned the correct pronunciation).
  2. Almond paste is super expensive to buy and very easy to make yourself, so just do that.
  3. I have become a master at the Claire Saffitz pie dough and I am not ashamed to say it proudly.

The main snag we hit this week was neither of us could find quince. Julia gave me the suggestion of using Asian pears instead so I went with that! Julia suggested adding lychee to get a closer flavour match; I had considered adding some pineapple juice to the recipe to get the quince flavour Claire describes but forgot, so I ended up just doing a rendition of this recipe using Asian pears instead. They worked out super well and I was really pleased with the taste. So don’t fret if you can’t find quince!

This recipe involves four elements that are each slightly time consuming, so I opted to make all the elements on one day, and then assemble the tart and bake the next day. The first is to make either the pie dough or rough puff; I chose to use the pie dough and please see point #3 to see how I feel about that 😉

The next thing I did was make the almond paste, which again, was very easy to do. You simply mix almond flour, powdered sugar, egg white, and almond extract in the food processor until it comes together and chill. Easy and delicious.

Then I made the poaching liquid and poached the pears. This poaching liquid smells amazing and I was very tempted to just ladle some out and drink it like mulled wine. It’s a combo of rosé wine (full bottle cause that’s how we do), sugar, lemon zest, lemon juice, cinnamon, and star anise. Once the sugar has dissolved, you remove from the heat and prepare your pears. To do this, you peel the skin away, core them and slice in half…and keep all these discard pieces in a bowl (this will lead to a magical moment, stay tuned). Once your pear halves are ready, you put them in the liquid, topping up with water until the fruit is submerged. Claire recommends putting a piece of parchment paper and a small plate on top of the liquid to keep the fruit under the liquid. I did it because I’m a purest, but I don’t know if it’s the most necessary thing!

My pears poached for about 25 minutes to get to a good level of tenderness. After you remove the pears, you add your reserved pear skins and cores to the fluid and bring to a boil. This was the most magical discovery of the book so far; the natural pectin from the fruit MAKES THE LIQUID INTO A JELLY. I’m sorry…what?! Mind blown. You reduce this mixture until it is thick and bubbles are slow to pop; the book says 20-25 minutes but it took me about 40 minutes to really get there. I think it may have been because I had to add quite a bit of water initially to cover the fruit. You then strain this liquid, discarding the solids. You should get about 2/3 cup of liquid; mine was slightly less and you can totally get away with that. You leave this mixture in the fridge to chill and become a jelly, letting the pectin work its magic!

The next morning, I had all my components and was ready to assemble! This recipe is basically tarte tatin with pears so it was comforting to already know the techniques. In the cast iron, you layer the chilled jelly, thin slices of Asian pears, rolled out almond paste, and your pie dough. And then bake until golden brown!

The flip of the cooked tart was a lot less terrifying this time so worked out super well with very little spillage. Leftover jelly glazes the warm tart after being removed from the oven and then you’re done! The result is a tart with the deepest golden colour and shiny top! It looks so inviting and beautiful.

This tart tastes great—so many layers and textures and flavours. The pie dough was super flaky because I’m a champion. The almond layer is very rich and savoury, and the poached fruit with the jelly has a sharpness and sweetness to it. When the components balance well, it’s a perfect bite. My only qualm is I think I should’ve used less almond paste or done a thinner layer because it did tend to dominate the flavours. But otherwise, it is delicious, not too heavy, and a pretty ideal summer dessert. 4.5 stars for me!

Julia’s Take

Back to individual baking this week! Honestly, if there was a recipe to tag-team with a baking buddy, this would have been a good one because there were so many steps, pauses, techniques. Alas, Lauren is back in Ottawa and I had to ride solo again on this one. I broke the process down over a couple of days which helped, but it still took a long time to bring together this seemingly easy recipe—partially cause of the instructions in the recipe itself and partially my own doing.

There were four basic components to this tart: the Flaky All-Butter Pie Dough, the almond paste, the poached fruit, and the fruit/wine jelly. I made basically all of these the day before, left them in the fridge overnight, and then put the whole tart together the following day. The pie dough was a real highlight for me with this bake; I have loved Claire’s recipe every time I’ve used it so far but I have noticed that, even though it always comes out flaky and delicious, it’s always a bit tough to cut through with a fork. After reading some tips from fellow Dessert People on Instagram (shout-out to Karen if you’re reading this!) and after making the dough with Lauren in person last week, I realized I was probably adding too much water—so I resisted the temptation this time and my pie crust has NEVER turned out better! One of the best parts of this project has been noticing a gradual improvement in my skills, knowledge, and confidence as a baker and this was a top moment.

Once the pie dough was ready and chilling in the fridge, I moved on to the poached pears. Now, you might be thinking: “This is called a quince tart. What is quince and what’s with the pears?” Well, I had never heard of quince in my entire life but apparently it’s a pear/apple hybrid that has some tropical undertones. They are native to Western Asia/Eastern Europe, and remain quite hard which I guess is what makes them appropriate for slow, long cooking processes like poaching. From the description in the book, it sounds like Claire is a big fan but there was no way I was finding this ingredient in my small northern Ontario city, especially in the summer, so I had to get creative.

I decided to sub the quince for Asian pear which, to me, would have that similar apple slash pear vibe and a good enough crispness to maintain its integrity during the poaching and baking process. I also decided to add some lychee juice to the poaching liquid since I’d heard that the tropical hints in the quince flavour were similar to lychee. Never having tried quince, I have no idea if this worked; I’d love to try the true-to-the-recipe version of this tart and compare the flavour to what I got, but I don’t see that happening so I’ll just say I’m brilliant and I nailed it 😉

The poaching liquid is made up of a full bottle of rosé wine (I’d actually bottled some myself this summer so I was able to use that!), sugar, a cinnamon stick, star anise, the rind and juice of a whole lemon, vanilla, and in my case of course, the lychee juice. The pears are peeled and cored, cut in half, and then simmer in the liquid for about 25 minutes until softened. Water is added until the pears are just covered as well. Having read that quince is very tough, I was worried about my pears over-poaching so I veered on the side of slightly firmer; I was able to poke through the flesh easily but they still had structure to them. At this point, you need to turn off the heat and let the pears sit in the liquid for a little while until the liquid cools from hot to warm. After THAT, the pears are removed from the liquid and the pot is brought back up to a boil. That was a common theme with this recipe: heat on, heat off, heat on, heat off. Was it necessary? Probably not. But who am I to argue with Claire.

Speaking of unnecessary steps, the recipe says to place a circle-shaped piece of parchment paper over the pears and place a small plate on top to make sure the fruit remains submerged in the poaching liquid the whole time. Did this actually make a difference? I’m not so sure. It was hard to see how much the liquid was actually simmering and how soft the pears were getting, so I took everything off about halfway through the poaching process and they still seemed submerged enough to me. For anyone reading this who plans to make this recipe, I’d say save yourself the piece of parchment and don’t bother with this.

As you bring the poaching liquid back up to a boil, all of the reserved pear skins and cores are added back in. I really loved this aspect of the recipe! I thought it was so cool that what would be considered the “waste” was actually reused and served an important function. Since the skins of the fruit have natural pectin in them, boiling them in the liquid helps to thicken it and ultimately turn it into a jelly. How amazing is that?? Is it just me that nerds out on this stuff?

This stage is where I ran into some snags, friends. Like the dough and the pears, I decided to finish up the jelly component the night before—but it did not go according to plan. I added the skins, brought everything up to a boil, and let it go for about 25 minutes like the recipe called for. Important warning: DO NOT WALK AWAY. I’d looked at the liquid once or twice and noticed it was turning into a syrup so I went on my merry way and waited for the timer to go off. Eventually, I started to smell something burning. Do not ask me how it went from zero to 100 so quick, but the liquid had reduced WAY too much and the bottom of the pot had completely burnt. There was still syrup though, so I naively thought: this could still work. I strained my syrup, put it in the fridge, and hoped for the best. Later that night, I found a dark brown, sticky, almost completely solid mess—aka not the pretty pink soft jelly you’re supposed to have, so I tossed it and went to bed.

Day two (told you that was an involved bake): I hit up the grocery store first thing to buy more pears and went through the whole poaching/reducing process a second time. I kept an extremely close eye on it, kept the heat slightly lower, and stirred very often. After 45 minutes, I had something that was maple syrup consistency, strained, and left it in the fridge to cool for about an hour. When I went to check on it, it was jelly! Success! And so cool.

The last component I had to worry about was the almond paste. Apparently this is actually different from marzipane, and after looking around it was clear that I would NOT find this in the grocery store and it was shockingly expensive to order online. I remembered reading that another Dessert Person had made her own using a recipe from Wild Wild Whisk; it looked easy and I already had all the ingredients so I just went for it. It only takes about 5 minutes—add almond flour, powdered sugar, salt, an egg white, and some almond extract to a food processer, blend until smooth, and then wrap and store in the fridge until firm and ready to use.

FINALLY, I was ready to assemble. Spread most of fruit/wine jelly into bottom of cast iron skillet lined with neutral oil and parchment—done. Cut poached pears crosswise and create pretty design over top of jelly, slightly overlapping—done. Roll out almond paste into 9-inch circle and carefully place over pear slices—tricky, but done. Roll out pie dough into 10-inch round and place over the other tart components, using a spoon to tuck in the sides just like you would for a Tarte Tatin—done. Cut some slits into the dough to help release steam, and then bake. Similar to some of the other pies and tarts, this one bakes at 425 for the first 20 minutes, and then at 350 for the rest of the bake time. It comes out golden brown with the jelly bubbling up around the edges.

You’d think at this point, the hard part is over—but no. We have another adrenaline-inducing hot skillet over the sink flip a la Tarte Tatin here. A tad stressful but otherwise successful flip and reveal. The remainder of the jelly gets brushed over the fruit and wow is this tart ever pretty!! The pink glossiness of the jelly, the rose design of the pear slices, and the curled up edges of pastry all make for such a unique and appealing finish. I also loved how thin and delicate this tart was—it all looked so elegant.

In terms of flavour, it wasn’t like anything else I’d had. I was SO happy with how my crust turned out—perfectly crisp and cut like a dream. The flavour and texture of the pear was great and, I don’t know if I was just imagining it, but there was definitely a touch of tropical. You don’t get an outright flavour of “wine” but there is something slightly sweet, subtle, and aromatic about the glaze thanks to the rosé and poaching spices, and the layer of almond adds a nuttiness that pairs so well with the fruit. The first bite was surprising, and I liked it more and more as I continued to eat. I’m not sure I’ll be itching to repeat this whole process again any time soon, but it’s a tart I’d happily eat again. 4.5 stars!

Only three recipes left in the Pies and Tarts chapter! Join us next week for the Blueberry Slab Pie.

sour cherry pie

We’re back with the latest recipe from the Pies and Tarts chapter of Claire Saffitz’s Dessert Person—the Sour Cherry Pie, our 33rd bake from the book and one that will always hold a special place in our hearts.

The Reunion Bake: A Double Take

This week was a special one folks—we are coming to you live from the SAME kitchen! (Our Mom and Dad’s kitchen to be exact…).

With some of the restrictions being lifted in Ontario and thanks to being double vaccinated (#shotgirlsummer), Lauren was able to come to North Bay for a long-anticipated family visit, which meant that sisters&saffitz could be in the same place for the first time ever! We both smiled from ear-to-ear when we put on our matching aprons and were able to cook in the same place, rather than just text each other constantly throughout the bake. It reminded us that the part of baking that is truly special is being able to experience it with others (cue the sappy music).

And what better way to celebrate a reunion than with a cherry pie? We both were excited about this bake: one, because we’d be able to do it together, but also because neither one of us had done a lattice crust before and we were keen to try.

 

 

 

Unfortunately, sour cherries were very elusive in North Bay and we weren’t able to find any, but we did manage to find some absolutely beautiful, fresh local cherries and decided to splurge and use those instead. And when we say splurge, we really went for it folks. No shame.

We made the pie doughs together the day before. The recipe calls for making a double recipe of the Flaky All-Butter Pie Dough, but indicates doing the almond flour variation. This variation simply involves substituting a small amount of all-purpose flour for almond flour. Lauren forgot to substitute when doing one batch of the pie dough, so we instead had one regular pie dough and one beautifully speckled dough made with almond flour. We decided that doing one of each would be cool both in terms of design but also for helping to balance out the almond flavour.

We also pitted the cherries the day before (shout out to Julia for the commitment to this task—there are still remnants of red juice left on her hands) and froze them as Claire recommends in the recipe. Freezing the cherries helps the pie dough to stay cold while assembling.

 

 

The next day, Julia came back to Mom and Dad’s, and we rolled out our pie doughs. We used the regular recipe for the base and cut the almond flour one into 1-inch strips to be used for the lattice crust. Both of us have become so accustomed to working through the recipes solo that we couldn’t believe how much easier and more efficient it was to tag-team on this one; while one tackled rolling out dough, the other would prep the filling. While one assembled the lattice, the other walked her through by reading the instructions from the book and providing visual cues. We’ve said it before and we’ll say it again: baking buddies—we can’t recommend them enough.

Once the doughs were prepped, the actual assembly of this pie was super simple. The frozen cherries were tossed with sugar, cornstarch, cinnamon, cardamom, lemon zest, vanilla, salt, and almond extract. Since we weren’t able to track down sour cherries, we cut down on the sugar slightly. The base dough is rolled out into a circle shape and laid into the pie plate; the filling is scooped in and pressed down firmly to eliminate as much air as possible; and then the strips of top-layer dough are assembled into a woven lattice pattern over the top.

This was the first lattice for both of us and it was actually really fun to put together; as usual, Claire’s visuals in the book were so easy to follow and made what could seem like a trickier process totally doable and straightforward. Once some of the excess dough is trimmed off, the sides are pulled up and pinched together, the edges are crimped, and the whole pie is brushed with egg wash and topped with demerara sugar. Claire said to be generous, and Julia absolutely took this instruction and ran with it!

The pie had to bake at 425 for about 20 minutes to get everything nice and crisped up, and then for another hour and a half or so at 350. We think our parents’ oven probably runs on the hotter side, because the outside edges started to brown up really quickly; we took the pie out after about 40 minutes and covered the edge with some tinfoil to prevent browning.

 

We tried to look for Claire’s visual cue of looking for bubbling at the center before taking it out, and let the pie sit at room temperature for a few hours as recommended.

 

 

 

Later that night, we cut into the pie to share with our parents and Lauren’s boyfriend. As Lauren sliced into it, the filling started to run out quite a bit so we think our impatience (and by “our” we mean mostly Julia’s in this case…) got the best of us with this one. We probably should have kept the pie in the oven a little bit longer, even though we were concerned about over-baking our crust, and the pie probably would have benefitted from another hour or so resting at room temperature.

Despite the filling not being quite as set as we could have liked, everyone was so happy with how this pie tasted! The crust was so incredibly flaky—maybe our best results so far with this recipe—and even the bottom stayed so firm and crispy.

The flavour of the filling was also amazing; it would have been great to get the tartness from the sour cherries, and this definitely ran a touch sweet, but the big, fresh cherries made for an incredible filling and there was just the right amount of almond which added that something special.

Most of all, the experience of being together again after so many months, getting to tackle a recipe together as a team, and sharing it with some of our family made this one of our favourite bakes to date. This pie is a 10/10 for process and a 4-star bake from both of us!

Next week, we’ll be back to our trademark side-by-side comparisons as we take on the Quince and Almond Tart!

foolproof tarte tatin

We’ve made it all the way to the Foolproof Tarte Tatin, our 32nd bake from Claire Saffitz’s Dessert Person. This recipe felt so far away and so daunting when we first started this project but with Loaves and Single Layer Cakes and over half of Pies and Tarts under our belts, we’re really starting to feel our confidence levels grow.

Lauren’s Take

GONE CANOEING. Check back for updates!

 

 

 

 

 

 

 

 

 

 

Julia’s Take

We made a Tarte Tatin! This was the very first Dessert Person video Claire put out when she started her YouTube series, and it looks and sounds so fancy, that I kind of can’t believe I made one. It looks and sounds really intimidating—puff pastry, dry caramel, multi-step preparation of different components, flipping delicate layers of apple and crispy pastry in a piping hot cast iron skillet—but five months in to this Dessert Person journey, I realize I’ve done most of these things already. Make rough puff from scratch: check. Make caramels: check. Create glazes: check. While this bake was definitely time-consuming, it wasn’t as scary or difficult as I thought it might be. Minus the flip. That is no joke.

Baking a Tarte Tatin feels like a master class in patience—something I am typically NOT very good at, but honing my baking skills has definitely helped. The first step is preparing the apples, and while this might seem pretty basic, even that requires that you just sort of slowww down. Trim both ends of each apple; peel the apples; cut the apples in half; core and trim the centre of each apple. This part alone took a good half hour I would say. Once you have all your apples, you place them upright in a cast iron skillet, pour brandy, maple syrup, and apple cider vinegar over them with a dash of salt, and roast for an hour to an hour and a half until they’ve softened. Anyone who knows me knows that I am the farthest thing from a picky eater—I’ll try anything and typically really enjoy all types of foods—but the one thing that really grinds my gears is mushy fruit. If it’s veering on under-ripe, I’m into it. The crunchier and crispier the better. If it’s even slightlyyyy soft and edging on grainy or overly sweet, I’m not touching it. So, suffice to say, I went with roasting my apples on the lesser end of the suggested times. I was still able to poke through them, and they’d softened up nicely, but I wanted to make sure that after the second round of baking, they still had some structure to them.

After roasting the apples, they cool on a plate in the fridge while you bring the remaining juices to a solid simmer until they’ve thickened into a glaze. Once you have your glaze, it is poured into a container and set aside. Then, the skillet gets a quick rinse and you move on to making the dry caramel. See what I mean about patience?

 

While we’ve made wet caramel a few times already, this was my first stab at a dry caramel, and I thought the process was so cool! With a dry caramel, there’s no water or other liquid to help the sugar along. The sugar is sprinkled in an even layer into the hot skillet and gradually melts down into a liquid, amber-coloured form. You continue to add another layer of sugar over the melted sugar bit by bit (again… patience) until you have a fully liquefied, thick, beautiful caramel. It’s hard to imagine sugar and heat coming together in this way until you’re standing over your skillet watching it happen yourself, but man is it satisfying. At the very end, the skillet comes off the heat, and salt, vanilla, and cubes of butter are added in (again… bit by bit…) to add richness and bring the whole caramel together.

At this point, you let the caramel sit in the skillet for a little while, in an even layer, until it has hardened. Claire says you can do all of these things in stages over many days, and I can see why because there is a LOT of wait time involved in this recipe; I had a rainy day on my hands so I just went with it and made everything at once while I was chilling around the house. At this point, you take your roasted apples out of the fridge and place them on top of the cooled caramel layer rounded side down. Squeezing them in nice and tight and slightly overlapping is how you end up with that gorgeous top layer once the tart is flipped over.

Now it’s time to bring out the puff pastry. If we had to make more rough puff from scratch, I probably would have done that the day before or earlier that morning (adding on another 3+ hours to the full bake time of this tart), but luckily I still had a batch of the pastry in my freezer from when Lauren and I made the other Apple Tart a few weeks ago. All I had to do was take it out and let it defrost in my fridge that morning and it was ready to use! Massive time-saver. I rolled out my defrosted rough puff, cut it into a circle, poked the whole thing over with a fork, and then gently placed it over the apples, tucking the pastry in around the edges between the apples and the skillet.

I had a slight moment of panic as my tart was baking. By this point, a massive thunderstorm had started and the power was starting to flicker. The last thing you want when you’ve spent HOURS patiently preparing all of these little elements of this fancy tart is to have it all go down the rails at the very end. I had about 20 minutes left of baking time when I lost power and had a mini heart attack, but luckily it flipped back on after a minute or so and all was not lost.

Speaking of mini heart attacks, one of the final steps in this bake is flipping your tart over. This was STRESSFUL. There are so many juices floating around because of the apples and the caramel, and the puff pastry is so delicate, that you just never know what you’re going to end up with. The skillet is also SO heavy and so hot that you really need to work quickly. I’d watched Claire’s video earlier that day to psych myself up and followed her method of placing a wire rack over the skillet, holding the rack and skillet together at both ends with a cloth, holding the whole contraption over the sink, flipping quickly, letting the juices run out, and then placing it down on the counter and slowly removing the skillet to reveal your creation. For as stressful as this process is, wow is the thrill of that reveal ever worth it. This tart is BEAUTIFUL and looks so impressive. My thin, crispy layers of puff pastry had curled up nicely around the edges, the apples were perfectly plumped up and roasted, and the caramel coated the whole thing in this amazing colour and shine.

You’d think this would be the end but, alas, this tart requires ONE MORE STEP after the flip, and that’s bringing out the glaze you made 500 years ago and gently brushing it over the warm apples. According to Claire, the tart is best served warm and I had some friends over that night, so we were able to enjoy it together fresh from the oven!

It’s always a good feeling to be really proud of something you’ve done, and with this being such an involved recipe and one of the more technical bakes we’ve done so far—simply because of all the steps and methods required—I really felt great about the results. It’s such a wonderful combination of textures: the flaky pastry, the sweet caramel, the warm, soft apples, and the finishing touch of the glaze on top. It’s not too sweet, super comforting, and just all around delicious. I think I would choose the previous Apple Tart over this one, but would still bring a Tarte Tatin to any dinner party (assuming I have a billion hours to kill beforehand!). 4.5 stars from me!

Next week we’ll be making the Sour Cherry Pie and—SPOILER ALERT—we may or may not finally be baking together in person!! Stay tuned for a potential Sisters&Saffitz reunion!

meyer lemon tart

We’ve made it through our 30th and 31st recipes from Claire Saffitz’s Dessert Person—the Lemon Curd, another Foundational Recipe from the book, which is then used to create the incredible filling for the Meyer Lemon Tart. The Pies and Tarts chapter continues to blow our minds!

Lauren’s Take

Yay! We finally made it to the Meyer Lemon Tart! I was very excited to do the bake this week and had been looking forward to it since Claire released the video of it on her YouTube channel. My Dad has always had a love of lemon tarts, so growing up I quickly developed a fondness myself. What’s not to love about a lemon honestly? It’s yellow, tart, sweet, bright…can’t go wrong. And then put it in a bake good? Girl, recipe for success.

The bake this week was definitely not super challenging; there are just lots of steps that need to be done ahead of time, so time management and planning (which I’m slowly getting better at) is key. The two main components for this dessert are the Sweet Tart Dough (which Julia and I have become experts at), and the Meyer lemon curd. I made both components the day before and let them chill in the fridge overnight before doing the bake.

For the lemon curd, I could not find Meyer lemons for the life of me, so I just used normal lemons instead. And then the wildest thing happened. I made the curd while watching Claire’s video for moral support and entertainment. And as I started juicing the lemons, I winced in pain because I realized I had a tiny paper cut that I didn’t know was there…only to discover 15 seconds later in the video that Claire experiences the EXACT same thing…coincidence? …Probably.

The curd starts off by combining sugar and lemon zest, and then whisking in many egg yolks to create the mixture. And you really have to whisk it. My suggestion would be not to make this recipe after an arm day, because man, you need some strength. It’s a lot of whisking and it doesn’t end for some time. Once the mixture has thickened and lightened, you whisk in the lemon juice.

You then heat it on the stove and, you guessed it, CONSISTENTLY whisk, until it begins to thicken. I used a thermometer and cooked my lemon curd to 170 degrees like it says in the book, but in all honestly, I think I could have left it longer because it seemed a bit thin in retrospect. Once the lemon curd has cooked to this point, you remove it from the heat and slowly whisk in pieces of butter one at a time. Once this has all incorporated, you add a bit of vanilla and then put it in a container to chill in the fridge.

The next day, everything was chilled and ready to go so I assembled the tart! First, you fill the tart pan with your dough and parbake the crust. Once it has cooled, you add a layer of jam (I used raspberry) to the top and bake this for 5-7 minutes, just to solidify the jam so you don’t get a bunch of mixing in the layers. Once the tart has baked with the jam, you add your lemon curd mixed with a bit of plain Greek yogurt to the top, smooth it out, and then bake! I was a bit over zealous with my lemon curd so it spilled over the top a tiny bit, but it still ended up being okay! It was just a stressful trip over to the oven!

The tart bakes for about 30 minutes, and you are looking for the sides to have puffed up and the centre to have a nice wobble. I let the tart cool overnight in the fridge because I finished baking quite late. The next morning, I decorated the top, and cut into it for a casual piece of lemon tart for breakfast (why not right?!). Friends, this tart spoke to my soul. It is PERFECTLY well balanced. The addition of Greek yogurt to the lemon curd is genius and adds a perfect level of tang to the tartness to balance it out. The tart dough is a winner once again, and the cookie-like crust combined with the smooth curd is also excellent.

My boyfriend’s mom also really wanted to bake this dessert this week, so we both baked it on the same day and did a side-by-side taste test! Hers also turned out beautifully and was a bit more tart than mine. It was really cool to have an in-person comparison side by side other than just the pictures that Julia and I do each week! Thanks for joining this week Jackie!!

In conclusion, my love of the lemon tart holds true and this is 100% a dessert I would make again and again. 5 stars!

Julia’s Take

Hi friends! We’re back with another beautiful tart recipe. Do they have a name for that universal rule that you can find something in a store every time up until the moment you actually NEED it for something? Well, whatever it is it definitely applied here; there are a couple of grocery stores that seem to always have bags of Meyer lemons regardless of the season, and I thought for sure—despite the fact that it’s July and citrus is in season during the winter—that I’d be able to snatch some up for this recipe. Alas, this was not the case. I hopped around to a few different grocery stores and they were all Meyer lemon-less. So, Claire’s Meyer Lemon Tart is just a Lemon Tart today. Speaking of citrus being in season in the winter, anyone else feel like this shouldn’t be the case? Citrus is so refreshing that is always screams summer to me, so I loved that we were able to make this tart at this time of year regardless of some issues with ingredient sourcing, but I digress.

The base of this tart is the epic Sweet Tart Dough. We’ve made this so many times now (for the Salty Nut Tart, the Pistachio Linzer Tart, and the Blackberry Caramel Tart) that I feel like I’ve learned the recipe by heart. I sped through all the steps, parbaked my crust, and then realized that I had barely looked at the book. Five months in to this project and feeling like a true pro 😉

Like several of these last few recipes, once the base dough comes together the rest of the bake is super straightforward—there’s just a bit of timing involved. As my tart shell was baking, I worked on the lemon curd, which is a combination of mostly egg yolks, sugar, lemon zest, lemon juice and, once that is whipped together and slowly heated through until thick, a whole bunch of butter and some vanilla. My curd mixture felt a little loose to me once I was finished, so I was worried it wouldn’t set properly, but after the required 3 hours in the fridge, it was nice and thick and beautifully smooth.

This wait time for your curd is really the longest part of the whole process. When your curd is ready, it is mixed together with Greek yogurt. While this filling comes to room temperature, a layer of raspberry jam is spread over the base of the cooled tart shell and bakes for just a few minutes until it’s set. Afterwards, the filling is poured over and the whole tart bakes for 30 minutes until the filling has fully set, puffs up around the edges, and has a good wobble to it. There is again a bit of a wait time here, as the tart cools fully at room temperature and then chills again in the fridge for at least an hour.

The results are just perfect. The sweet tart dough is just so wonderful—it’s crisp, and buttery, and just sweet enough, and so easy to cut through. I love it so much. The thin layer of raspberry jam is also such a great addition to a lemon dessert; I love me some lemon meringue pie or a classic lemon tart, but this extra little dimension of flavour breaks up the straight tartness of the lemon perfectly. And then, of course, the curd filling is the star of the show—bright, tangy, smooth. SO GOOD. My love of lemons remains strong. I definitely plan on making this tart again this winter once Meyer lemons are in abundance and maybe also swapping out the raspberry jam for blackberry. How good would a grapefruit curd filling be too?! The ideas are swirling!

The Pies and Tarts chapter can do no wrong in my eyes and this is yet another 5-star bake for me!

Next week we’ll be taking on a bit of a challenge: it’s Tarte Tatin time!

apricot and cream brioche tart

Hi everyone and happy Sunday! We checked off THREE more recipes from Claire Saffitz’s Dessert Person with this week’s bake—numbers 27, 28, and 29! This latest recipe from the Pies and Tarts chapter of the book was the Apricot and Cream Brioche Tart, which also called on two more Foundational Recipes in the book: Claire’s Brioche Dough, and what she calls “the easiest recipe in the book,” the Honey Almond Syrup.

Lauren’s Take

Wow, what a week this was for us here at the Sisters&Safftiz kitchen. I was pretty nervous going into the bake this week for a few reasons…

1. We had to make 3 recipes

2. I had never worked with apricots before and did not know how to tell if they were ripe

3. I can barely spell Brioche, never mind bake it

So, safe to say we had a healthy amount of fear and excitement going into this week’s bake. It has three components like I mentioned; the brioche dough, the apricot tart topping, and the honey almond syrup.

The first component I made was the brioche dough, due to its long rising/chilling time. I had never made brioche before and because it sounds so fancy, I was pretty nervous. But once I read through the recipe and the steps, it became less intimidating. Brioche is essentially an egg-y bread with TONS of butter (so really what can go wrong?). As I was making and baking it, it reminded me a lot of the Italian Easter bread my mom makes! So maybe I’ve been eating bougie brioche my whole life and didn’t know?

While I was making the dough, I played the video on YouTube of Claire making her “Pigs in a Brioche Blanket” video in order to have a real-time example of making the dough, which I found super helpful. You start the dough by heating milk to lukewarm and then pour it over the active dry yeast to proof it. So, I ended up doing this a couple times because I thought I kept messing it up; I would find that the yeast would start to dissolve and then sort of clump together. At first I thought maybe it was because the milk was too hot, but I was careful to not heat it over 105 degrees. I did a bit of research and found that it is very common for yeast to clump when you proof it in milk versus in water. I did see some foaming and it smelt yeast-y so after the third try with similar results I just went for it (and spoiler alert, it worked out so don’t panic too much if this happens to you!)

Once the yeast is proofed, you put in into the mixing bowl with the flour, sugar, salt and 6 (!!!) room temperature eggs. I used my stand mixer, like Claire recommends, to slowly mix this massive batter together until it comes together, pulls away from the sides of the mixer easily and looks soft and shiny. This took a lot longer for me than expected and I had to keep adding small amounts of flour throughout because my dough stayed pretty sticky for a while. During this first mix, make sure to stop the mixer periodically to scrape dough off the hook and down the sides of the bowl. Once the dough looks soft, supple, and shiny, you can start adding the pieces of room temperature butter. And it’s a lot of butter friends. You have to add the pieces of butter one slice at a time, only adding the next piece once the previous has fully incorporated into the dough. It took me about 15-20 minutes to add all the butter pieces, but once you’re done, you are left with the softest, smoothest, shiniest dough I have ever seen. You then remove your dough from the mixer, form it into a ball, place it in a bowl, and cover with plastic wrap. You let the dough sit out at room temperature for about an hour until it doubles in size, and then place it in the refrigerator to chill and proof for at least 8 hours and up to 24 hours. My little brioche grew so well both out at room temperature and then again in the fridge. I was so pleased that I named it Joiche (like Josh but fancy) the brioche.

After my dough had chilled overnight, I removed it from the fridge and separated it in half since that’s all you need for this recipe. I took one half and shaped it into a roll, put it in a loaf pan and let it proof at room temperature. Then I took the other half to use for my apricot tart. You take the dough and roll/stretch it out to a 16×12 inch rectangle and place it on a parchment paper lined baking sheet. You then fold the edges over-top of the dough to make a border and press it down. This dough, once shaped, also needs to set for about half an hour. During this time, I made the crème fraiche topping and sliced my apricots which were PERFECTLY ripe (side story: I had to buy apricots twice because my first ones rotted instantly. Life lesson – don’t buy apricots from Walmart).

After half an hour, my brioche dough was ready. I topped it with the cream and then placed the apricots wedges over-top. You then brush the edges with egg wash and then sprinkle the whole thing with white sugar. Then place in the oven and wait for magic to happen!

The tart bakes for about half an hour, until the brioche is golden brown and the apricots start to soften and brown as well. While it was baking, I make the honey almond syrup/ the easiest recipe in the book (WE MADE IT). It was easy. That’s all I gotta say on that guy.

This smelt amazing while it was cooking and it was so neat to watch the dough rise in the oven (it got a lot more height than I expected!). This was a unique week because Julia and I were essentially baking at the same time and texting each other about how beautiful they looked in the oven. Once your tart has baked, you remove it from the oven and immediately brush it with the syrup, brushing more syrup on it every 10 minutes or so while it cools. I used all the syrup as Claire suggests, but found it was definitely a bit much so you could get away with using less. Once my tart was done, I put my brioche loaf in the oven and made some bread (love a 2-for-1!)

I brought this tart to a BBQ for my friends’ 10-year anniversary and was a bit nervous. There’s something a bit scary about bringing a dessert you have never made or tried before to a gathering of people, but I trust Claire and I was feeling reckless. This tart did not disappoint and people ATE it up, literally and metaphorically. I got so many compliments about this dessert, and they were well warranted in my opinion. This tart was unreal. The brioche dough was so light and buttery, the cream was delicious and the jammy apricots glazed with the honey almond syrup…oh man, there is literally nothing wrong with this dessert. It may take a while to do because of the brioche dough, but it is WELL worth it. I will never be the same. 5 stars for me.

Julia’s Take

Hi friends! I truly cannot believe we are already almost at recipe number 30 out of 105. I know both Lauren and I are so grateful for all of you that have been following along on this little project of ours. I have been enjoying this chapter of the book so, so much. The timing of working on pies and tarts through the summer when there is so much beautiful fresh fruit in season worked out perfectly (minus the slightly trippy experience of having pumpkin pie in June, but is there ever really a bad time for any kind of pie?). All of the different flavours, ingredients, and types of dough we’ve been able to work with over the last few weeks have been really, really fun!

We’ve already checked off Claire’s pie dough, sweet tart dough, graham cracker crust, and rough puff in this chapter, and this week’s bake brought us a new one: the brioche dough. I’ve only made brioche one other time, at the very start of the pandemic, and absolutely loved the process and the fluffy, buttery texture so I was excited to try Claire’s version. The idea of using it as the base of a tart was also super intriguing to me.

Overall, this is a really easy bake! The brioche has some long rest times, but other than that it came together in less than an hour. I decided to make my dough the night before so that it could rest in the fridge overnight before assembling the rest of the recipe. This dough is not for the faint of heart—there is a LOT (A LOT) of butter in this. The base ingredients are your standard AP flour, some sugar, and some salt. You then add in yeast that has been proofed in warm, whole milk and 6 eggs (yes, you read that right—there isn’t just a lot of butter but there are also a lot of eggs. There’s a reason brioche tastes so good). Once all of these ingredients are incorporated, you slowly add in (wait for it) two whole sticks of butter (yup), adding just one chunk at a time until it is fully blended in before adding the next. This gradually enriches the mixture and makes for a super soft, supple dough that’s so beautiful and so great to work with.

Your stand mixer is truly the MVP here. The dough mixes for a good 15 minutes while the butter is added in and my mixer was HOT by the time I finished. The bowl gets pretty lodged in there too over the course of all the kneading—so much so that as I write this, my dirty bowl is still stuck on the base of my mixer despite all my efforts. Sooooo we’ll have to figure out how to deal with that at some point.

The dough sits and rises for about an hour and a half until doubled in size, and then goes into the fridge for at least 8 hours and up to 24. Mine sat in the fridge for about 12 hours and really expanded overnight! From here, it’s a quick process: the dough (this recipe uses half of Claire’s brioche recipe, so I ended up making a loaf with the second half) is rolled out into a large, thin rectangle and rests under a damp towel for 20 minutes. While it rests, I mixed together sugar, an egg yolk, and crème fraiche. Exciting turn of events: I actually managed to find crème fraiche (for those who have been following along from the beginning, I’ve always had to sub in sour cream but lucked out this time!). This mixture is spread over the dough, and then topped with wedges of fresh apricots. Can we just take a moment to appreciate the apricot? They have to be one of the more underrated fruits and, when you find them in season, they’re such a great balance of tart and sweet. The border of the dough gets an egg wash, some granulated sugar is sprinkled over the whole tart, and then it bakes for 30 minutes.

The final step is to make the Honey Almond Syrup. Could not be more simple—honey, almond extract, pinch of salt, some water, and shake. Once the tart comes out of the oven, you brush the border and the apricots with the syrup every 10 minutes until it’s all used up (about a half cup’s worth). This gives the whole thing a really beautiful shine.

I was surprised at how much the dough puffed up while the tart was baking. My house smelled absolutely amazing while this was in the oven and it tasted so, so incredible—the combination of the buttery dough, the sweet cream, and the jammy apricots was like nothing I have ever had before. This is a pretty hefty tart, so I happily shared it with some friends. Nothing has been better for my soul (aside from all this baking) than being able to see people I love again, now that I’ve been lucky enough to have my second dose of the vaccine and Ontario continues to gradually reopen. The weekend kicked off with patio beers and a tart drop-off, and ended with my best friend and her family (who I haven’t seen in a year!) coming up to see me from Toronto. Such a sweet reunion, made that much sweeter by this delicious tart. It is—you guessed it—yet another 5-star bake for me!

Next week we’ll be baking a recipe that we’ve heard can be a bit finicky—the Meyer Lemon Tart. Wish us luck!!

blackberry caramel tart

It’s July and we’ve reached our 26th bake from Claire Saffitz’s Dessert Person. Since Concord grapes will be in season in Ontario in a couple of weeks, we decided to hold off on the crumble pie until they’re available. This latest recipe from the Pies and Tarts chapter brought back the Sweet Tart Dough, which we used for the Salty Nut Tart a few weeks back. This served as the base for the delicious Blackberry Caramel Tart.

Lauren’s Take

Well, well, well—here we are with our 26th bake! Thank you to everyone who has been sticking with us on this tasty journey since the beginning and all the people who have joined since! I get so inspired every week seeing everyone else’s bakes and creativity and feel so much love from your comments and compliments. Now that we’re in the thick of it and about a quarter of the way through, I’m starting to notice that I’m beginning to have baking instincts and not needing to double or triple check the recipe as often (not to say that I don’t make mistakes anymore because I sure do). It’s a pretty cool feeling though and I can’t wait to see it develop more over time!

This week we made the Blackberry Caramel Tart. What was fun about this recipe was that we had made most of the components before, so it was nice to feel that level of familiarity but be able to expand and try it with different flavours. Step 1 of this recipe is making Claire’s Sweet Tart Dough which is honestly one of my favourite discoveries from this book. It is so delicious cooked and raw. You make this dough by combining toasted almond flour (I burnt mine on the first go so make sure you keep a close eye), all-purpose flour, powdered sugar, butter, vanilla, water, and egg yolk together and then let it chill. The consistency of this dough is so smooth and it has such a great balance of nutty and sweet flavours. Once the dough is chilled, you press it into the tart pan using a strip technique (check out Claire’s Meyer Lemon Tart video to see what I’m doing a bad job of describing). Now, for those of you in Ontario/Canada, you know that we’ve been having some of the hottest June weather ever recorded in the last few days, so safe to say, it was tricky even with the AC on full blast to keep this dough cool. It got super soft very quick which I think contributed to some snags later on. Anyways, after letting the pressed tart shell chill again, you bake the tart first with foil on top and then uncovered for about 30-40 minutes in total. For this recipe, the tart shell had to be fully baked, so you’re aiming for a deep golden brown colour throughout. Mine needed to bake less than the suggested time.

One thing Claire suggests is saving your extra tart dough so that you can fill in cracks that occur after the tart has baked in the oven. I ended up having a bunch leftover; I think it was because the heat was causing the butter to melt again and making the dough a lot softer and more easily spreadable. Suffice to say, I was glad to have so much left because I had a full long HOLE in the middle of my tart (basically it looked like my tart had been cut in half). I patched it all up though so no harm done. If you do need to patch up your tart, you do not need to bake it again.

Once the tart was finished baking and cooling, I got onto the blackberry caramel portion of the bake. You first make the caramel which is always such a fascinating experience. For this recipe, you combine the sugar with some light corn syrup and water, letting it boil down until it is a medium amber colour. What is so cool and so stressful about caramel is it literally goes from being white with nothing happening for so long to burnt in 0.5 seconds, so you gotta watch that bad boy like a hawk. I think I might have over cooked mine by like 0.0005 seconds, but hey, I’m only human. You then add in the heavy cream, vanilla, salt and blackberries to the caramel, and place it back on the stove to cook for another 5 minutes, breaking down the blackberries as you go. This smelt and tasted amazing and the combo of the caramel and blackberries made such a rich, beautiful colour.

While the caramel is cooling, you arrange your other full blackberries onto the tart shell. Claire says to use over 2 cups of blackberries, but trust, you do not need that much for a 9-inch pie shell. I stuffed mine with blackberries and still had a decent amount leftover. Once the caramel has cooled, you strain it to remove the solids and add in liquefied gelatin powder. This mixture is then stirred over an ice bath until it reaches heavy cream consistency (how legit does that sentence sound?)

Once your caramel, blackberry, gelatin mixture has cooled and reached that thickness, you pour it into your tart shell with the blackberries, making sure to pour it evenly around the berries. Once that is done you place it into the fridge to chill for at least 2 hours to let the mixture set. And voila. Honestly, not too difficult of a bake if you’ve done a lot of these components before (tart shell, caramel, gelatin).

The tart is GORGEOUS. Definitely a showstopper at any family picnic. The colour is such a beautiful deep purple and the way the blackberries sit throughout the top looks very satisfying. The tart shell is also beautiful, especially when you look at it from the side and it has that quintessential colour and pattern. In terms of taste, this tart is definitely tasty but I found it wasn’t anything too spectacular. The tart shell is a winner, no doubt, and the combo of the almond with blackberries was a good combo, but I found the caramel a bit too bitter. Now this might be because I over cooked mine a bit or because of the blackberries I used, but I found the same issue when I made the mango caramel as well. So maybe it’s me and maybe I just don’t like caramel? Who knows. But regardless, this is a fairly easy to whip up dessert that I think is perfect for a summer get-together and really highlights the blackberry. 4 stars for me!

Julia’s Take

After a week of rain, the sun finally decided to come out again this weekend, making it the perfect time to make this no-bake tart full of beautiful summer berries. I was really excited for this recipe (do I say that every week? Probably) because I loved the Sweet Tart Dough the last time we used it, and because of how unique and beautiful it looked in the book.

After a few weeks of making more intensive flaky pie doughs, bringing the tart dough together felt like a breeze. It’s still heavy on the butter—I would love to count up how many sticks of butter in total I’ve used by the time I reach the end of this chapter—but the ingredients come together really quickly in a food processor. The wait time for the dough is so much quicker too; instead of 2+ hours, plus folds, plus more waiting, the dough sets in the fridge for just half an hour. After pressing the dough into the tart pan, I baked it fully and let it cool while I moved on to the other components. If anyone remembers, the last time I made this I only had an 11” tart pan instead of a 9”—this meant my crust was so much thinner and required a second round of dough to fill in some of the cracks. The right equipment can truly be a game changer; this time I had the size recommended in the book, and getting the dough to press into the shell was a WAY quicker process than last time. Because the crust wasn’t as thin, it also baked up so much better and wasn’t as tough as the shell of the nut tart ended up being, giving me more of that buttery texture you want to get from a tart shell. Might seem like the most obvious statement in the world that better equipment = better results, but when you’ve made enough of these things, an easy and simple bake always feels like a huge win.

The rest of the tart was really simple to make. You start off making a caramel with sugar, corn syrup, and water—a slow process that can be a tad stressful but really rewarding. Once you have that signature amber colour, you stream in the heavy cream and then add salt, vanilla, and some blackberries. This was a really similar process to how we made the mango caramel for the Rice Pudding Cake; we’ve now made two versions of a fruit caramel and it’s truly life-changing. I don’t know how I made it this far without ever having a fruit caramel before, and I don’t know where/how Claire got the idea, but it is brilliant. There are a few things we’ve made so far that I might not necessarily make the effort to bake again “just because” but the fruit caramels are something I absolutely see myself making again and again, to top ice cream or as sauces for other types of dessert. Can’t recommend enough.

Once the blackberries have cooked down, the whole caramel sauce is strained to remove the seeds/remaining chunks of berry. The gelatin powder we used for the Cranberry Pomegranate Mousse Pie makes a comeback for this bake; it’s softened in a bowl of water, then warmed up until translucent in the same saucepan you use for the caramel, and then stirred in to the blackberry mixture. Since the tart is no-bake, this is what helps the filling set. By this point, the crust had cooled, and whole fresh blackberries are arranged throughout the inside of the empty shell; after the gelatin is added, the sauce is poured in around the berries. The amount is just enough to fill up the tart shell and cover the fresh berries about half way up. The colour contrast of the deep purple caramel filling and the pops of bright black berries was so pretty.

The tart chills in the fridge for at least 2 hours, allowing the caramel filling to set. The results were not only beautiful, but—shocking to no one, I’m sure—also incredibly delicious. The combination of flavours and textures, between the buttery tart shell, the smooth, sweet caramel filling, and the pops of fresh berries was so, so amazing. Every component balanced out and complimented the others perfectly. My only complaint is that I would have loved a tad more filling because this caramel was BOMB, but I also think that too much more of it would have made this dessert as a whole a touch too sweet, so ultimately Claire knew what she was doing on this one. I feel like I’ve been heavy on the 5-star ratings lately, but what can I say… we just keep winning over here. 5 stars!

We still won’t be quite ready for the Apple Concord Grape Crumble Pie next week, so check back for the Apricot and Cream Brioche Tart!

caramelized honey pumpkin pie

We are back with our 25th bake from Claire Saffitz’s Dessert Person as we continue moving through the Pies and Tarts chapter. How have we already made it to recipe number 25??! Our bake this week is extremely non-seasonal, but that’s just one of the pitfalls of stubbornly deciding to bake the whole book in order. On this lovely June day, we bring you Claire’s Caramelized Honey Pumpkin Pie!

Lauren’s Take

I’ve always had mixed emotions about pumpkin pie. As a purest and lover of traditions, I want to love pumpkin pie because it’s the quintessential Thanksgiving dessert. But every time it was offered to me after a delicious meal of turkey and stuffing (mad ups to my Mom for making the best stuffing ever), I would say yes and think I was excited, but then just be kind of disappointed? Once I got more into baking, I would ask my family if I could handle the Thanksgiving dessert, and would make pumpkin pie cheesecakes, pumpkin and cranberry pie…simply trying to retain the tradition but improve it. But it still felt wrong to me. I wanted to love pumpkin pie as much as I love fall and Thanksgiving stuffing (this is the most pathetic sob story and I apologize and will now move on).

All this to say, I felt a connection to Claire when in the intro to this recipe, she mentioned similar qualms with pumpkin pie and used this recipe as a chance to improve such a popular dessert. To balance out the typical sweetness of store-bought or traditional pumpkin pie recipes, Claire adds brown butter (um hello greatest thing in the world) and caramelized honey to deepen the flavours and add a nutty-ness to the pie. As soon as I read this I was on board and intrigued to see how this would change the pumpkin pie I have come to know and tolerate.

Every time we get to bake a pie and make pie dough, I feel more at ease than I usually am with these desserts. Pie is my favourite thing to bake and allows me to feel competent and not super sweaty and stressed the whole time (like I feel with every other bake we do). We got a chance to make Claire’s flaky pie dough recipe once again. I love how she combines cubes of butter with thin sheets of butter and how she encourages doing a letter fold before rolling out completely to achieve the flakiness. Genius. When I’ve made pie dough in my past, I usually refrigerate the dough in a circular mound which makes rolling it into a circle fairly simple; Claire on the other hand encourages you to refrigerate the dough in a thin square. Once I got ready to roll, I paused for a LONG time trying to figure out how to make this a circle. I called on my mathematically minded partner who yelled over some instructions that didn’t make sense so I just did my best and make a kind of circular thing? You then place your pie dough into your pie plate, press the dough firmly down to prevent shrinking and then crimp the sides. I really like Claire’s technique on how to do this (she even did a video of it on her YouTube channel). You use your thumb to create the intends which makes them larger than what I’ve typically done but I really like the shape it creates. The pie dough is covered then with aluminum foil and weighted down with pie weights. It bakes for about 25 minutes with the foil/weights on top, and then for another 20 minutes without to par-bake the crust. Claire warns for this step to lean on the side of over-baking the crust to a deeper golden brown because of the wet filling of this recipe. I found 20 minutes was perfect and I got such a beautiful golden colour and NO SHRINKAGE. I think this is my first time making pie ever where the dough did not shrink at all. Colour me impressed.

While the pie dough was cooling, I made the pumpkin pie filling. First you brown the butter and honestly nothing is more satisfying. I love watching butter brown and the smell once it’s done is so delicious. You add honey to the browned butter to stop the cooking process, mix them together, and then bring the mixture back to a boil to caramelize the honey. As it cooks, it releases such a beautiful, nutty flavour. You remove this from the stove, and slowly add in some heavy cream and set it aside. Then you make the custard base by whisking the eggs, brown sugar, pumpkin puree and spices. Once this is mixed, you whisk in your butter honey mixture, and voila, there’s your custard.

The mixture gets poured into the pie crust and then bakes in the oven until the sides are puffed and the centre wobbles. The time frame Claire gives is 45-60minutes, and I think I left mine in for about 65minutes or so because the centre still seemed too liquid until then. In order to prevent cracking, you left the pie fully cool in the oven before removing it. Now I made this pie right before I had to leave for a cottage weekend so I couldn’t let it FULLY cool in the oven, but even before removing it, it had already cracked. Thank goodness for whipped cream and its ability to hide mistakes.

This pie went on a journey. From the oven, my partner and I carefully placed it in our back seat and drove 2 hours with it to a cottage. Once we arrived, I softly whipped the cream and served it. First things first, this pie looks beautiful. The custard has such a deep, rich orange colour versus the artificial orange you get with some pumpkin pies, and the golden brown crust compliments it very well. Cutting the pie is also super satisfying as the knife easily goes through the custard and then faces some resistance to the flaky pie crust below. So 5 stars for aesthetics for sure. In terms of the taste, the pie crust was once again flaky, buttery and delicious.

Now for the custard…I will say, it was less sweet and less gummy then other pumpkin pies I have. The custard was super smooth and had just the right amount of sweetness. But I didn’t really feel like I got a huge sense of the brown butter and the honey, and I think that’s just because pumpkin and all the typical spices (nutmeg, ginger, cloves), are fairly overpowering flavours and kind of overtook everything else. If I made it again, I would maybe add a bit more honey, and put less of the spices in. This pie didn’t blow me away, but I will say that it was better than any other pumpkin pie that I’ve had. I’ll give it 4 stars!

Julia’s Take

Does anything scream summer more than a beautifully custardy, warm spice-filled pumpkin pie?! I am all for the argument that “pumpkin spice” flavoured things should be enjoyed all year long, but there was something about making this pie in 25-degree weather (that’s Celsius for all our confused American friends) in shorts and a t-shirt while the sun beamed in to my kitchen, looking out at my patio garden, that just felt off to me. Today also happens to be my 34th birthday (oy…) and while I do enjoy a slice of pumpkin pie with tons of whipped cream post-Turkey dinner, it is far from my favourite dessert, so wouldn’t have been my first choice of birthday week bake.

All that aside, the experience of baking this pie was pretty straightforward and a lot of fun. This recipe called once again for Claire’s Flaky All-Butter Pie Dough, which I previously dubbed the all-time best pie dough recipe ever when we made it for the Plum Galette a couple of weeks ago. I stand by that statement. I also noticed this time around that, with two rounds of pie dough and a round of Rough Puff under my belt, I am getting a lot quicker and more comfortable working with buttery doughs. I found I had to check the book less, doubted myself less, and just generally worked a lot faster to bring it all together. Win!

I made the dough and parbaked my crust the night before. Claire mentions in the recipe that if you’re using the crust for a custard-filled pie (like this one), you should err on baking longer until you get a deep golden brown to avoid the dreaded “soggy bottom.” Anyone who’s a fan of the Great British Bake-Off (or the equally delightful Canadian version, previously hosted by true Canadian legend and all-around adorable human Dan Levy) knows there is absolutely nothing more shameful than a soggy bottom. So I kept that crust in the oven a good 15-20 minutes longer than it called for in the book. I may have gone a bit far, but more on that later.

The next morning, I got to work on the custard filling. This was super simple to make. Adding that special flare that every Saffitz recipe seems to have, you start off browning butter (there is nothing better than brown butter) and then adding in honey and heavy cream to create what is basically a honey caramel. It smelled AMAZING – sweet, nutty, delicious. While that mixture sits, you whip together eggs, brown sugar, pumpkin puree, and all the warm spices (your standard blend of ginger, cinnamon, nutmeg, cloves, and the extra little twist of all-spice). Slowly stream the honey and brown butter caramel into the pumpkin mixture, and you have your custard. It gets poured into the cooled pie crust, and the whole thing bakes for about an hour. Similar to the Goat Cheese Cake, the pie needs to fully cool in the oven with the door slightly propped open so that the filling can properly set. I topped the pie with some freshly whipped cream and grated nutmeg.

The combination of the honey and brown butter caramel and the quantities of warm spices means that you end up with a filling that is so much richer not only in flavour but in colour as well. I was so pleasantly surprised to pull the pie out of the oven to see this deeply golden, almost amber brown instead of the brighter orange colour you’re used to seeing for a pumpkin pie. There was also so much more depth of flavour—not straight up “pumpkin” or “sweet” but something that definitely still read as fall vibes while also being nuttier, slightly caramel-y, and perfectly balanced. The custard was so smooth and rich in the best way.

Back to that pie crust: I think I definitely took it a tad too far in the parbake. While I did avoid the soggy bottom (yay) I did find it a bit tough to cut through. There’s crispy, and then there’s just straight-up rock solid. I do think, though, that less time in the oven would have absolutely meant soggy pie, so I don’t know which is worse. It’s a difficult balance to achieve and I haven’t quite mastered it yet.

It’s no surprise that this is one of the best pumpkin pies I’ve had. It wouldn’t be the first thing I go to grab (especially after last week’s epic Apple Tart), but if I had to choose between this and other pumpkin pie recipes, I’d choose this one every time. After trying a slice, I put the rest in the freezer because something about passing around pieces of pumpkin pie to friends and family in June felt bizarre to me, so I’m hoping it will hold up well for Thanksgiving. Will report back. I give this bake 4 stars!

Next week, we’ll be making the Apple and Concord Grape Crumble Pie. See you then!