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.

pistachio linzer tart

Welcome back everyone, and Happy Sunday! This week’s recipe from the Pies and Tarts chapter of Claire Saffitz’s Dessert Person is the Pistachio Linzer Tart. This marks bake number 22 for us!

Lauren’s Take

Hello all! And hello to beautiful warm weather, sunshine, and the beginning of patio season in Ontario! This weekend was lovely for so many reasons; I was off call, the weather was wonderful, the streets were full of happy people eating at restaurants once more, and I got to make another killer dessert from Dessert Person (apologies for my failure to perform last week). The recipe up this week was the Pistachio Linzer Tart. This bake came at a convenient time for those of us baking in order because I had a bunch of pistachios left from the galette last week! I just want to take a quick moment to point out something obvious and that is—pistachios are expensive. I know Claire says you can sub them out for another nut, and I’m glad she does because my lord, they break the bank. Aside from this recipe sparking my frugality, I was excited because I had never made, nor heard of, a linzer tart before.

This recipe at first can seem a bit daunting. Firstly, it calls for a pastry bag which always sparks some fear for me, and the picture in the book versus how making the dessert is described was confusing to me. Her photo looked perfect and neat (as per usual), but when I was visualizing how it was going to come together based on the steps, it didn’t seem to make sense. You start off by toasting the pistachios and then combining them with flour, cinnamon, and salt in a food processor. I ended up realizing that I had some unsalted pistachios and some salted, so I just omitted the salt in the mixture. You then remove the dry mixture and add sugar and butter to the food processor, blend until smooth, and then add an egg, vanilla, and lemon zest. Finally, you re-add the dry, nutty mixture and create a SUPER thick batter.

Here was when the beginning of my downfall began. Being the sub-par mathematician that I am (stay in school kids), I foolishly thought that instead of using a 9-inch round, I could use a 9-inch square tart pan and be fine. Wrong. The area of those two things are vastly different. I took out what I believed to be half of the mixture and spread it into a thin layer at the bottom of my tart pan and just kept a keen eye while baking to make sure it didn’t burn. It came out after 20 minutes and looked beautiful—nicely golden, firm to the touch. I was so pleased and thought I had evaded any shenanigans for this bake. Wrong.

The next step is to add the jam of your choice combined with a bit of lemon juice on top of the tart bottom you just baked. I chose raspberry because I thought it would compliment the pistachios well. You leave about a 1/2inch border on the end when spreading the jam so you can get that effect of the jam being enclosed by the tart after you add the top layer. After adding the jam, I still felt great. But then things really took a turn.

For Christmas one year, my lovely parents got me this tool that helps you to ice cakes/pipe things instead of using a pastry bag. It is plastic, super easy to fill, and then has a button you press to slowly release whatever is inside. It is wonderful and I would 10/10 recommend for ease of use and also less waste because you aren’t discarding pastry bags. I filled my little tool, chose which tip to pipe with, and then disaster struck. I maybe piped two or three lines across the tart and was out of batter. I felt so defeated, I tried to spread what I had piped to see if it would cover things (massive mistake), I yelled, I almost cried. It was not good. Then my lovely partner, looking at me with so much sympathy, said “You gotta make more batter.” He was right. I was out of pistachios so I made a quick run to the grocery store and when I came back he had cleaned everything for me and prepared all the ingredients so I could start fresh (mad props to Ben on this recipe). I made another full recipe and used all of it to pipe on the top. Just a heads up, even with this tool, piping the batter was difficult because of the thickness of it. So just go slow and if the line breaks, just keep going—it’ll still work out fine.

The completed tart bakes for about 30 minutes, just as the sides are beginning to become golden. The colour of the tart is quite pleasing, especially with the golden hints over the top, but I gotta be honest, it’s not the prettiest dessert. I don’t know what kind of piping tool magic Claire had but I don’t find the aesthetic is as easy to replicate with this recipe. Taste-wise though I really liked this tart. The jam adds some needed sweetness and moist-ness (if it’s not a word it is now) to the dessert, and the tart itself taste likes a delicious sugar cookie. You definitely get the hints of cinnamon and lemon zest in the tart; once again though, I think Claire went a bit heavy handed with her amount of citrus zest because the lemon does tend to overpower the pistachio flavour. All in all though, a fairly simple dessert (if you have the right sized dish or can do math correctly). And I always find it’s fun to bake desserts from other countries. I’d give this one 4 stars!

Julia’s Take

It’s been a great few days here in lovely Northern Ontario, with so many hot, summer days, my first official beach hang of the season, a garden that is exploding, and—at long last—a pandemic lockdown that has eased up and the opportunity for some long-awaited patio drinks with friends. I kept postponing my plans to make this week’s recipe in place of outdoor activities, but I was finally able to squeeze in some time to bake Saturday afternoon in between visits to our very-much-missed local establishments!

This week’s Pistachio Linzer Tart is an Austrian dessert that I was unfamiliar with. I have made Linzer cookies before around Christmas time, and knew that there is usually a nut-flavoured dough of some kind, and a jam of some kind. Both of those things came into play in Claire’s recipe, with toasted pistachios being blended up with flour, cinnamon, sugar, butter, egg, vanilla, and lemon zest to create a batter, and a thick layer of raspberry jam in the middle. It was a pretty straightforward bake in terms of both ingredients and process compared to the last two weeks.

The tart is baked in two rounds. Once the batter comes together, it is spread thinly into a tart pan (I tried out a new rectangular shape for this recipe, which I loved! These are the things I get excited about this days…) and then bakes for about 20 minutes. Once the tart shell has cooled, the raspberry jam, thinned out with a bit of lemon juice, gets spread over top and then the rest of the batter is piped over the jam to close in the tart. Piping has NEVER been my strong suit. I don’t know what it is—I’ve tried all kinds of different bags, tip sizes and styles, mixtures thick and thin, and I never seem to be able to control what I’m doing. Not looking promising for the Layer Cakes & Fancy Desserts chapter, but I’m bound to improve eventually. I chose a star-shaped tip in this case in hopes of creating a bit of a ridged effect on the tart similar to the picture in the book. This worked out decently well, but the batter was SO thick that it was extremely hard to get out in thin, even lines. I managed to fill in some of the breaks and gaps as I went, and the end result was pretty good, but it’s not the best looking thing I’ve ever made, that is for sure. That tart then baked for another 30 minutes—which I ended up doing in two installments of 15-minutes each because, again, it was a sunny Saturday and there are finally things to do again! No harm, no foul.

The flavour of the tart was wonderful! I used about half the amount of lemon zest the recipe called for because I learned my lesson from the extremely orangey rhubarb loaf, and the pistachio and raspberry came through so nicely. I would probably make just this tart-shell batter again and eat it on its own because it was SO delicious. The base is basically equal parts pulsed up pistachios and flour, so the nutty flavour was super prominent and it smelled amazing; it also had the best flaky texture from all the butter. The top part was a little softer than I was expecting, but I still ended up with a nice crisp from the bottom layer. Now that the world is (slowly, optimistically) starting to open up again, let’s hope the next time I eat a linzer tart, it’ll be in Austria! This was a 4-star bake for me!

Coming up next week: Claire’s Apple Tart!

plum galette with polenta & pistachios

This week brings us recipes 20 and 21 from Claire Saffit’z Dessert Person—our first attempt at the Flaky All-Butter Pie Dough (another one of the Foundational Recipes in the book), which is then used to bake our second recipe from the Pies and Tarts chapter, the Plum Galette with Polenta and Pistachios.

Lauren’s Take

**check back tomorrow for Lauren’s updates. She’s been very busy delivering babies this week!**

Julia’s Take

Welcome back, friends! Here in Ontario, it feels like summer is already in full swing. My garden is planted, the heat and the sun make me feel like a new human, and I’m just counting down the days until I wrap up teaching for the year and get a few weeks of down time after a super chaotic year. I’m looking forward to watching my plants thrive, camping trips, beach days, picnics, and hopefully long-overdue catch-ups with friends as we (hopefully!) start to come out on the other side of this pandemic; I’m also looking forward to all the new recipes we get to experiment with in the upcoming months! What excites me most about working through this next chapter in the book is not only all of the different flavours and types of produce we get to use this summer, but also that most of the Pies and Tarts recipes require multiple bakes within the full bake itself. This means we’re getting to work more with different doughs and test out a variety of techniques.

This week, the Foundational Recipe was Claire’s Flaky All-Butter Pie dough. There’s nothing better than a really crispy pie dough so I couldn’t wait to try Claire’s take on this—and it totally delivered! The process is pretty standard from what I could tell (I’m no pie expert…): mix together flour and cubes of cold butter with your fingers until it’s combined, and then drizzle in ice water to help the dough come together. Claire’s recipe calls for butter to be added in two ways—the standard cubes as well as thinner slices. The idea is that the cubes are broken down into pea-size pieces with the flour, while the slices stay slightly larger so that you sort of have shards of butter scattered in throughout the dough for extra flakiness. Once the dough comes together, it’s wrapped up and sits in the fridge for 4 hours. This would normally be the time to roll out the chilled dough and prepare to bake, but Claire recommends an optional extra step of rolling out the dough and doing an envelope fold before letting it sit another 30 minutes. The folding technique means that you’re creating even more flaky layers within your crust so that it almost becomes a hybrid of pie crust and laminated dough (which you’d use for danishes or croissants). Who doesn’t want more flakiness?!

The only issue I had with my dough was that it gets wrapped up and chilled as a square but the recipe asks you to roll it out into a circle. I’m no geometry wiz and so trying to turn a square into a circle was slightly challenging; I ended up with more of a rectangle with a couple of rounded edges. Ultimately, as long as the surface of the dough is large enough to hold your filling, I don’t think the shape matters much—but I will definitely be practicing my rolling techniques this summer.

The filling of the galette came together really easily because it didn’t involve any cooking. The plums are cut in half (or into smaller slices depending on their size); shelled pistachios are toasted for a few minutes in the oven; and then cornmeal, cornstarch, sugar, and the chopped-up toasted pistachios are mixed together. The recipe calls for either polenta or cornmeal (I don’t think there’s really any difference between these two things from what I’ve read); I already had a big bag of corn flour in my house and since the filling only requires 2 tablespoons, I didn’t think it was worth it to buy a whole new bag of something. Corn flour is ground up more finely than cornmeal, so I’m sure there was a slight texture difference, but ultimately I think it was pretty subtle and worked out fine.

I was skeptical about the addition of cornmeal/corn flour in the recipe, but as usual the finished product was something surprisingly delicious. The corn flour/sugar/pistachio mixture gets sprinkled evenly over the rolled-out pie dough, and then it’s topped with the plums and a drizzle of honey. You leave an inch or so border of dough, which then gets folded up over the filling on all sides, pinched together, and covered in an egg wash. The crust and filling are all sprinkled with a bit more sugar and then the galette bakes. What you end up getting from the seemingly random cornmeal is such an interesting combination of textures: the crispy, flaky crust, followed by a smooth, sweet, and also crunchy later from the cornmeal and pistachios, and then the super jammy plums on top. A total winner!

My main criticism is that, like several of the recipes so far, the bake times seemed a bit off. The book says to turn the oven temp to 425 and bake the galette for 45-55 minutes. This seemed way too hot to me, but I went with it and, sure enough, after about half an hour my crust was already edging on burnt. Luckily, Lauren had made this recipe a couple of days before me and had warned me to keep a close eye, and since my plums seemed cooked down enough, I just took the galette out of the oven after about 35 minutes. Next time I make this, I’ll likely turn down the temperature so the plums have a chance to cook down a little bit more before the crust becomes totally inedible.

Temperature issues aside, I absolutely loved both the process and the end result of this bake. It looked beautiful, and the flavours and textures were so incredible. 4.5 stars from me!

Next week we’ll be baking the Pistachio Linzer Tart. See you then!

salty nut tart with rosemary

We’re back with two more recipes from Claire Saffitz’s Dessert Person! This week we tackled our second Foundational Recipe, which was the Sweet Tart Dough. This was then used to make the Salty Nut Tart with Rosemary. For those that have been following along weekly, you may be confused about why we’ve suddenly skipped ahead before completing the Loaf Cakes and Single Layer Cakes chapter, but it was for a very special reason. Keep reading!

Lauren’s Take

Wow, what an exciting and unique baking experience for us this week! As we’ve mentioned before, baking through this book has introduced us to such a lovely, welcoming, and generous community of people all around the world who share our love of baking and of the queen herself. We’ve had the chance to get to know a lot of these people virtually, exchanging baking tips/success/fails, but this week, the group of us decided to pick a recipe and bake it together over Zoom! It was so cool to “meet” everyone, discuss our shared passion, and bake together. It was a beautiful reminder to both Julia and myself, especially in these difficult times, that there are good people everywhere and you can always find community.

That being said, the recipe from the book we all voted to make was the Salty Nut Tart with Rosemary. It was a bit of a skip ahead for Julia and I (wooooops) but not that far ahead so we figured it was okay 😉. It was a fairly simple recipe again, but allowed us to make our first dough from the book—Claire’s Sweet Tart Dough. This dough is made using a combination of roasted almond flour and All-Purpose flour which gives it a nuttier flavour. I also chose to substitute almond extract for vanilla extract to really bring the almond flavour out. This dough is very similar to the process of making pie dough, but includes more wet ingredients to really bring all the components together like more of a cookie dough. I did not have the recommended food processor to mix the dough together so used my stand mixer instead which worked out well! After letting the dough chill, you press it into the tart shell (thank you Jackie for letting me borrow yours!). Claire has a very easy method for pressing the dough into the shell that worked extremely well (check out her Meyer Lemon Tart video to see it!).

 

You then parbake the crust for about half an hour. Man, just this crust with nothing in it smells so incredible—it took everything I had to just let the crust sit there and leave it overnight to cool. My crust did shrink a tiny bit and had some cracks along the bottom that I just patched up with my leftover dough.

The next morning, we jumped on Zoom and made the filling with everyone! It was nice to have people there in real time that could reassure you when you thought you were messing something up! Making the filling is a pretty painless process; you first roast the pine nuts and walnuts (and oh man did I keep an eye on that oven for fear I would burn my pine nuts and therefore burn through so much of my cash money). Then you make the caramel mixture by heating honey, cream, olive oil, and corn syrup and then add some rosemary and you’re roasted nuts to that. Then you pour it into the tart and bake!

This tart coming out of the oven looked and smelled amaaaazing. I have never been so impressed with something I’ve made so far. The caramelized mixture of top just glistens and the rosemary spread over top adds some beautiful colour. And the aroma of honey, nuts, almond…just can’t be beat. The tart tasted a lot like a baklava; the combination of nuts with the honey provided a familiar and delicious taste. I did find it a bit sweet for me (probably will just add more salt next time!) so you really only need a small piece to hit that craving. The pastry is delicate and buttery and cuts super easily and is extremely satisfying both aesthetically and in taste.

I loved making this dessert with all of my dessert people and it tasted great, so really, it’s a win in my books! 4 stars for me!

Julia’s Take

As much as I’ve loved everything we’ve made so far in our Sisters & Saffitz project, this bake will always be extra memorable for me! For anyone who follows along with us on Instagram, you may have already seen that on Saturday morning, Lauren and I participated in a virtual bake-along with 15 of our fellow Dessert People. It’s obviously been so fun to bake through the book and compare results with each other, but what’s made the experience that much cooler has been this opportunity to find and connect with bakers from all over the world who are also baking their way through Claire’s book.

A couple of months ago, one of the bakers started a group chat on Instagram, and since then plans have been in motion to “meet” virtually and bake together. So this weekend, we did just that! There were Claire fans from all across Canada, the US, and as far as Dublin and Mumbai on the Zoom call. We’d arranged in advance to find a recipe that took less than 2 hours to bake, and ideally one that most of us hadn’t already made. That’s how we ended up at the Salty Nut Tart (definitely worth skipping ahead in the book for!). We had SO much fun getting to chat and bake with so many wonderful people. A little over half of the group was able to participate, and we look forward to more bake-alongs as we keep working through the book!

As far as the tart itself goes, this one was a MAJOR winner! I know I say this basically every week, but this one truly is one of my absolute favourites to date. Like we mentioned already, this was a two-part bake and allowed us to check off two more recipes from the book. First up was Claire’s Sweet Tart Dough, which we’d heard great things about. I made the dough and parbaked my crust the night before the bake-along; everything gets mixed up in a food processor, so was quick and easy. You start off by toasting some almond flour in the oven (had never heard of toasting flour before but let me tell you, it is a genius technique and you end up with the most incredible smell!). The toasted flour is combined with regular AP flour, powdered sugar, some salt, vanilla, an egg yolk, some cold water, and a whole bunch of cold butter!

I had a slight moment of panic after this because, as I started to spread my dough into the tart pan, I realized it was an 11” instead of the 9” pan the recipe called for. Cue me texting Lauren to see if she thought it would still work, calling my Mom to see what size pans she had, and texting a whole crew of friends asking if anyone had a 9” tart pan handy. Turns out this piece of equipment is harder to come by than you’d think—everyone I talked to only had either an 11” tart pan or a 9” springform pan. So, I decided to just wing it with the 11” inch, make a bit of extra dough in case anything cracked too much, and hope for the best. It ended up working out just fine! My crust was just a tiny bit thinner, which I didn’t mind.

The filling came together during our Zoom call, and was incredibly easy. Pine nuts and walnuts get toasted in the oven (you could easily substitute any nut you like); I was slightly frantic about burning my pine nuts because those things cost a small fortune, but there were no casualties! While they toasted, we brought the caramel ingredients together to a low simmer in a saucepan; the recipe calls for honey, sugar, some corn syrup, olive oil, and some heavy cream so definitely not a traditional caramel and it stays pretty loose until you toss in the nuts. Some fresh rosemary gets mixed in right at the end, which smells incredible, and then the tart shell is filled and everything bakes for about 25 minutes.

The whole tart is topped off with more fresh rosemary and flaky sea salt. The smell was unreal and it tasted even better! This tart is basically a bougey, better version of pecan pie. You get that same nutty, toffee-like filling but the addition of rosemary and salt makes it borderline savoury and helps cut through what could otherwise be that overwhelmingly sweet sensation you can get from other caramel-filled desserts. I loved this tart so, so, so much. I shared most of it with family, but could have easily eaten the whole thing myself. It’s a no-question 5 stars from me and I’ll be making it again and again!

Next week we’re back on track as we inch closer to finishing the first chapter of Dessert Person. We’ll be baking the Blood Orange Olive Oil Upside-Down Cake, which also happens to be the cover star of the book!