Tuesday, September 20, 2011

Goodbye Summer

Mascarpone Nectarine Tart with Smoky Almond Crust

A simple crust made with smoked almonds and filled with a creamy, light mascarpone, topped with juicy nectarines.

Baking is a time to relax, unwind and enjoy my passion for pastry.  To complete the "therapy" theme of this blog I have decided to add a stress relief tip with each post.  Kindly share your thoughts on the recipe, tips or pictures.  Feedback is appreciated!

Stress relief tip of the day: 
Set aside relaxation time. Include rest and relaxation in your daily schedule. Don’t allow other obligations to intrude. This is your time to take a break from all responsibilities and recharge your batteries.

Mascarpone Nectarine Tart with Smoky Almond Crust Recipe



2 cups graham crackers, crumbled
1/2 cup smoked almonds
1/4 cup plus 2 tablespoons sugar
4 tablespoons unsalted butter, melted
8 ounces mascarpone cheese, softened
1/4 cup sour cream
1 egg 
3 firm, ripe medium nectarines, peeled and cut into thin wedges




Preheat the oven to 350°. In a food processor, combine the graham crackers with the almonds and 2 tablespoons of the sugar and process until fine. Add the melted butter and pulse until the crumbs are evenly moistened. Press the crumbs into the bottom and 1/2 inch up the side of a rectangular tart pan or a 9-inch springform pan. Bake for 10 minutes, until the crust is set.

Meanwhile, wipe out the food processor bowl. Add the mascarpone cheese, sour cream, egg and 2 tablespoons of the sugar and process until smooth. Pour the custard into the crust and bake for 15 minutes, until set. Let the tart cool slightly and transfer to the freezer to chill, about 15 minutes.

In a bowl, toss the nectarines with the remaining 2 tablespoons of sugar. Arrange the nectarines in a straight line over the custard. Remove the outer ring, cut the tart into slices and serve.

Adapted from Food and Wine Magazine August 2011

Sunday, September 11, 2011

Mary-Yum's Jam

Strawberry Raspberry Jam

Strawberry Raspberry Jam Recipe 



2 quart strawberries, topped and quartered
2 pints raspberries
2 cups sugar
1 orange, zested and juiced
2 packages powdered fruit pectin 



In a large bowl, combine the strawberries, raspberries, sugar, orange zest and juice. Stir to combine and let macerate for 30 minutes. 

After 30 minutes, gently smash the fruit mixture to start breaking the fruit down. 

Remove half of the fruit mixture and pulse (not puree) in the food processor and return it to the bowl.  Take the other half and puree it.

In a small saucepan, combine the pectin and 3/4 cup water. Bring the water to a boil and boil for 1 minute, no longer. Add to the fruit and stir for 3 to 4 minutes. 

Cover and place in the refrigerator to set for 2 hours or overnight.

Recipe adapted from  Anne Burrell

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