Monday, October 22, 2018

Tarte Normande de Fromages et Bourbon (Norman Apple Tart with Cheeses and Bourbon)

300 g flour
160 g unsalted butter
90 g powdered sugar
1 egg

3 apples (Granny Smith)
100 g heavy cream
4 eggs
100 g powdered sugar
2 g Cinnamon
2 oz softened cream cheese
1/4 c shredded extra sharp cheddar cheese
3 T bourbon

Butter a 12" tart pan with removable bottom
Preheat oven to 200℃/400℉ (tested at 375℉ - add 15 minutes)
Place flour, sugar, and butter into a food processor. Process to Blend. Add egg. Process to blend. If needed, drizzle ice water 1 T at a time and process into dough. Turn dough out onto plastic wrap. Form into a disc and wrap. Refrigerate for at least 60 minutes.
Unwrap dough onto the buttered pan. Press out evenly about 3/8 thick including up the sides of the pan.
Place buttered tart pan on a larger sheet pan in case some of the filling spills over.
Peel, core and slice apples into 1.5-2 cm/1/2" thick slices. Spread in one layer (overlapping) around the entire pan.
To a mixing bowl, mix eggs, cream, cream cheese, shredded cheese, bourbon, and cinnamon. Using the paddle, blend completely until the mixture is smooth and completely combined.
Pour mixture over apples - try to get some of the mixture on each apple.
Bake for about 45 minutes until the custard has set and is browned and puffy.
Cool completely. Gently remove from pan and place on serving plate. Sprinkle the top with powdered sugar. Cut and serve.
Prepare an extra oven safe dish - butter it well. Put extra apple chunks and pure in any left over filling liquid. Bake on a sheet pan with the tart.

(And yes, I got out my electronic scale to measure the quantities shown here by mass and not volume!)

Monday, October 1, 2018

Cheesecake Bars with Shortbread Crust

Shortbread Crust
3⁄4 cup unsalted butter
2 cups all-purpose flour
1⁄2 cup brown sugar, packed
1⁄2 teaspoon salt

2 8oz packages of cream cheese, room temperature
2 cups sugar
the juice & zest from 1 medium lemon
3 tablespoons heavy cream (or sub milk)
4 eggs
1 teaspoon vanilla extract
1 pint fresh washed or frozen blueberries

Crust Instructions
Preheat oven to 350°. Cut butter into 1/2 inch cubes. In a food processor, add cubed butter, flour, brown sugar, and salt.
Process until mixture forms small lumps.
Sprinkle into a greased 13 x 9 x 2 inch baking pan, pressing down with spatula to form crust.
Bake in the middle of oven until golden brown, about 20 minutes.
Allow to cool while making the filling.

In the bowl of stand mixer, combine the cream cheese with the sugar. Beat in the lemon zest, lemon juice, heavy cream (or milk), eggs, & vanilla extract until creamy. Spread the mixture over the pre-baked shortbread crust. Sprinkle the blueberries evenly on top.
Bake for 32-37 minutes or until the edges begin to lightly brown and middle appears to be set.
Cool completely before slicing. Store in refrigerator.