Cherry Berry Almond Crumble

cherry berry almond crumble

Every summer I tend to have a fall-back dessert: something quick and simple that can easily be adapted to whatever fresh fruit is hanging out in the fridge. Previously there’s been cobbler and fruit crumb bars; and this year it’s a good old fashioned crumble.

cherries

It’s about as unfussy and simple as it gets: toss fruit with a little sugar and spice, and mix up a quick, buttery crumb to sprinkle on top. No softening of butter or mixer needed. Eat with yogurt for breakfast or ice cream for dessert, warm or cold. Repeat.

cherry berry almond crumble 2

Cherry Berry Almond Crumble

Makes one 8×8 pan

Ingredients

For the filling:

  • ~6 c cherries and/or berries, pitted and sliced/halved if necessary (I used equal parts sour cherries, sweet cherries, and strawberries)
  • 60-100g / 1/3-1/2 c sugar, depending on sweetness of fruit and preferably a mix of brown and granulated
  • Pinch of salt
  • Dash of vanilla extract
  • Juice of 1/2 a lemon or lime
  • 3 Tbsp arrowroot or tapioca starch

For the almond crumble:

  • 120g / 1 c AP flour
  • 4T almond flour
  • 113g / 8 Tbsp butter, cold and diced
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 50g / 1/4 c brown sugar
  • 25g / scant 2 Tbsp granulated sugar

Method

  1. Preheat oven to 375F.
  2. Stir together all filling ingredients in a medium bowl. Set aside while you prepare the crumble.
  3. In another medium bowl, whisk together all crumble ingredients except for the butter. Add the butter and, using your fingers, rub the butter into the dry ingredients until the mixture begins forming crumbs. Squeeze the mixture together to form large clumps.
  4. Pour the filling into an 8×8 square pan. Sprinkle the crumble evenly over the top.
    Bake until the filling is bubbling and the top is golden brown, about 35-45 minutes. Allow to cool for about an hour before serving, if you can.

Berry Mascarpone Tart with Almond Crumble

berry mascarpone tart with hand

I’ve been making a lot of tarts lately, partially because all my pie plates are currently packed away in preparation for our move in a couple weeks — but also because they’re just so fun, elegant, and easy. Tarts are a good vehicle for using up those bits of leftover curd, fruit, jam, etc. in the fridge. This berry mascarpone tart was no exception. I had a little bit of mascarpone left over from all the wedding cake adventures earlier this month, so I added it to some pastry cream and it was soooo good! Creamy but not too heavy and perfect with some fresh berries — basically, an ideal summer dessert.

The tart crust is similar to the one I posted a couple weeks ago, though the proportions are courtesy of Pierre Herme. A little almond flour adds wonderful flavor and slightly crisper texture. I prepared the crust the same way I did the last (mixing in food processor, rolling out right after mixing and freezing the dough in the pan before baking), and it worked like a charm. To add a little texture I mixed up a little almond crumble, because crumbs just make everything better.

One last thing: if you’ve enjoyed reading Cook Til Delicious this year, would you consider nominating it for a Saveur Blog Award? You can nominate for any category you think appropriate, though I’d love votes for Best Baking & Sweets Blog (use URL http://www.cooktildelicious.com) or Best Food Instagram (http://www.instagram.com/rushyama). Your support really means a lot to me. Thank you!

berry mascarpone tart no crumb

berry mascarpone tart

Berry Mascarpone Tart with Almond Crumble

Makes one 9-inch tart

Ingredients

For the Almond Pate Sucree (makes enough for 2 tart shells):
Adapted from Pierre Herme

  • 245g AP flour
  • 75g icing sugar
  • 50g almond flour
  • 1/4 tsp salt
  • 1/4 tsp vanilla extract
  • 1 egg, room temperature
  • 143g unsalted butter, cubed and at room temperature

For the Mascarpone Cream:
Adapted from Bake from Scratch

  • 1 cup whole milk
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 55g / 1/4 c firmly packed light brown sugar
  • 24g / 3 Tbsp cornstarch
  • 169g / 3/4 c mascarpone cheese, room temperature

For the Almond Crumble:
Adapted from Ottolenghi

  • 50g raw almonds, roughly chopped
  • 25g cold unsalted butter, diced
  • 38g flour (AP or whole wheat, or a mix of the two)
  • 25g brown sugar
  • Pinch of salt

To finish:

  • 454g / 1 lb mixed fresh berries

Method

For the Almond Pate Sucree:

  1. Place the flour, icing sugar, and salt in the bowl of a food processor. Pulse a few times to combine.
  2. Scatter the butter over the top of the flour mixture. Pulse several times until the butter is cut in (you want irregular pieces ranging in size from a pea to a quarter).
  3. Whisk the egg and vanilla together lightly to combine. Add the egg mixture in stages, pulsing after each addition. Once the egg is added, pulse in 10 second increments until the dough forms clumps (you don’t want it completely smooth). Once the dough reaches this stage, dump it onto a clean countertop or silpat and gently knead until the dough comes together. Divide the dough into two equal portions and reserve one for a future tart (well-wrapped, you can refrigerate it for a couple days, or freeze for a month). Place the remaining piece of dough between two Silpats (or pieces of plastic wrap) and roll it out into a roughly 12-inch circle of about a 1/4″ thickness. Refrigerate for at least an hour.
  4. Lightly grease a 9-inch tart tin. Remove the chilled dough from the fridge and let it stand for about 5 minutes, just to make it pliable. Turn dough into the tart tin and trim the overhang to about 1/2 an inch. Fold the overhang in to reinforce the edges. If there are any tears or cracks, use some of the extra dough to patch it up. Pierce the dough all over with a fork, then wrap in plastic and freeze for at least 30 minutes.
  5. Preheat the oven to 375F. Grease a piece of foil and fit it firmly over the chilled tart dough. Put the tart tin on a baking sheet and bake for 20-25 minutes. Remove the foil (if the crust has risen at all press it down gently with the back of a spoon). If any cracks have formed, use some of the reserved dough to patch it. Bake crust for another 5-10 minutes, or until firm and golden brown. Allow to cool completely before filling.

For the Mascarpone Cream:

  1. Place the mascarpone in a medium bowl and set a fine mesh strainer over it.
  2. In a medium bowl, whisk the egg, egg yolk, and sugar together until smooth. Add the cornstarch and whisk vigorously to combine (ensure there are no lumps!).
  3. In a small saucepan, heat the milk over medium heat until just at the boil. Remove from heat; and slowly but steadily pour it into the egg mixture, whisking constantly. When all the milk has been added, pour the entire mixture back into the saucepan and return to medium-low heat, still whisking constantly. Once the mixture thickens and begins to bubble, cook the mixture for a minute. Remove from heat and stir in the vanilla. You now have pastry cream!
  4. Scrape the pastry cream into the strainer onto the mascarpone, pushing it through with a spatula or spoon. Let the mixture stand for ~30 seconds, then whisk to combine. Cover the mascarpone cream with plastic, making sure the plastic touches the surface of the cream so a skin doesn’t form. Allow to cool to room temperature, then refrigerate for at least 1/2 an hour before using.

For the Almond Crumble:

  1. Preheat oven to 300F and line a small baking sheet with a Silpat or parchment paper.
  2. Combine the almonds and flour in a small bowl. Add the butter and rub it in with your fingers until the mixture resembles coarse crumbs. Stir in the sugar and salt.
  3. Pour the mixture into a single layer onto the prepared baking sheet and bake for 10-15 minutes until golden brown, stirring every 5 minutes to ensure even baking.

To assemble:

  • Whisk the mascarpone cream until smooth and spreadable. Using an offset spatula, spread the mascarpone cream evenly in the tart shell. Top with fresh berries and crumble. Serve chilled with additional crumble on the side. Best served within a day of assembling, but leftovers keep pretty well in an airtight container in the fridge for a couple of days.

Late summer galette

galette-bakedAnd just like that, it’s mid-August.

This summer — this whole year, really — has been a bit of a blur. Is it new parenthood? I don’t know. I do know that all of a sudden I’m looking up ideas for first birthday cakes and wondering how we made it here so fast.

But let’s not get too far ahead of ourselves. I still have about a month before that first birthday, so it’s time to take advantage of this late summer fruit. Pies are usually my go-to for using up ripe and unphotogenic fruit, but I thought I’d go for quick(er) and rustic and opt for a galette this time around. After making this I wondered why I don’t galette more often. They’re easy and unfussy, and also the perfect size for our Sunday night family dinners. While I’m certainly not giving up pies, I do think galettes have earned their spot in the dessert rotation.

galette-unbakedMy favorite pie crust recipe these days is half all-purpose flour, one quarter spelt, and one quarter rye. The whole grains really pair well with fruit and lend a depth of flavor. I’ve also started adding a couple of turns to my pie dough right after mixing (like making puff pastry) — it makes the final rolling out a lot easier and adds some nice flaky layers. The crust recipe below will make enough for one double crusted pie, or two medium-sized galettes. It keeps in the fridge for a few days, or in the freezer for a few months (well-wrapped).

This recipe is very forgiving. Use more or less sugar depending on the sweetness of the fruit, or change the fruit altogether. I think a nectarine + blackberry combo would be amazing, as would peaches + plums.

Late Summer Galette

Serves 6-8 | Adapted from Apartment 2B Baking Co.

Galette Crust Ingredients (Makes enough for two galettes):

  • 1 1/3 c / 170g all purpose flour
  • 1 1/3 c / 170g rye or spelt flour, or mix of the two
  • 1 tsp salt
  • 1 cup plus 2 tablespoons / 255g very cold unsalted butter, cubed
  • 1 tbs apple cider vinegar
  • 1/2 c ice water

Method:

  1. In a large bowl, whisk together the flours and salt. Add the butter and quickly rub it into the flour with your fingers until some pieces are the size of peas, some lima beans. Flatten the pieces of butter by squeezing them between your fingers. If the butter gets too soft / melty at any point, stick the mixture into the fridge for a few minutes before proceeding.
  2. Add the cider vinegar to the ice water and gradually add to the butter-flour mixture, a couple tablespoons at a time. Mix until the water is evenly distributed and the dough holds together when you squeeze it. You may not need all the water; you may need a tablespoon or two more.
  3. Dump the entire mass onto a work surface and divide into 8 equal parts. Using the heel of your hand, drag each part across the work surface. Essentially you are creating sheets of butter in your dough. Once you have flattened all eight parts, stack them together and pat into a rough square. (If your dough feels sticky at this point, transfer to the fridge and chill about 10 minutes before proceeding.) Lightly flour your surface and roll into a rectangle about 8″ x 11″. The dough may be a bit crumbly, but that’s fine. Gently fold the dough into thirds, like a letter. Then turn the dough so the seam is at the top and parallel to your body. Repeat this process 1-3 more times. Divide in half, then wrap each half in plastic and chill for at least 2 hours, preferably overnight, before using. (You can also freeze the dough at this point and defrost in the fridge the night before you want to use it.)

Galette Filling Ingredients:

  • 3 Tbsp granulated sugar
  • Zest of 1/2 a lemon
  • Pinch of saffron (optional)
  • 1 c peaches, pitted and sliced (about 2 medium, or half a pound)
  • 1/2 c raspberries
  • 1/2 c strawberries, diced
  • Pinch of salt
  • 1 Tbsp cornstarch
  • 1/4 c peach or berry jam
  • 1 egg, beaten
  • Turbinado sugar, for sprinkling

Assemble the galette:

  1. On a lightly floured surface, roll out one half of your dough into a rough 12-13 inch circle about 1/4 inch thick. Transfer to a parchment lined baking sheet and refrigerate while you prepare your filling.
  2. Zest half a lemon into a medium bowl. Add the granulated sugar and saffron, if using, and rub the lemon and saffron into the sugar with your fingers until you can smell the lemon. Add the salt and cornstarch and mix to combine. Add the fruit to the bowl and toss gently to combine.
  3. Remove crust from the fridge. Spread the jam in the center, leaving about a 2-inch border around the edges. Top with the fruit, leaving any excess juice behind. Fold the edges of the pastry over the filling, pressing gently to seal. Chill until pastry is firm, at least twenty minutes. Meanwhile, preheat oven to 400C.
  4. When ready to bake, brush crust gently with the beaten egg and sprinkle a generous handful of turbinado sugar over the top. Bake until pastry is golden brown, about 30-40 minutes, rotating pan once for even baking. Allow to cool before serving.

galette-slice

Berry Balsamic Pie + Pie Tips

berry pieSummer is here, which for me means it’s farmers’ market season! One of our favorite Saturday summer activities is going early to our local market and letting the fresh produce inspire us for the next week’s meals. I especially love checking out (and sampling) the fresh berries — I can eat them like candy. And then, of course, there is pie. Delicious berry pie.

For the past couple of years, I’ve been working on improving my pie game. My first couple of homemade crust attempts were pretty scary and not so pretty, but each time I’ve learned something new and I finally feel like I’m getting it down. I know there are a million tips out there for making perfect pie crusts; and I think every pie maker eventually learns what works best for him or her. But for what it’s worth, here are some things that have helped me improve my pies.

Cold ingredients = more tender, flaky pie crust. Everyone emphasizes this because it’s true. I chill my flour and freeze my butter at least 1/2 an hour before mixing up a crust. If you ever feel your butter starting to get too soft, just stick your operation in the fridge for 10 minutes so you don’t end up with melty butter.

Fraisage and roll. I’ve started using these techniques for my last few crusts. It’s not necessary, but it does seem to make the crust flakier and easier to roll out in the end. I especially recommend these couple extra steps with partially whole-grain crusts.

Chill out. Pies bake up best from a chilled state. Your crust won’t shrink as much and the lattice you spent so much time doing will have a better chance of not collapsing into your filling. I like chilling my completed pie at least 20 minutes before baking (or until crust is firm). You can also roll out your bottom crust the night before and chill it in the pie plate, covered. Chill your lattice strips before weaving too; they’ll be easier to work with.

Macerate your fruits. With fruit pies, toss your fruit with a few tablespoons of sugar and let sit for an hour or more. This will draw out the juices which you can either leave behind or boil down and add to your pie in a concentrated syrupy form (i.e. your pie will be flavorful but not soggy from all the excess juices).

Take it easy with the decorations. I love looking at beautiful, fancy pie crusts on Instagram and Pinterest; and designing a fancy top is a great way to flex your creative muscles while making a traditionally rustic dessert. Just be careful not to overhandle your crust and go too thick on your cutouts / braids / lattice. Otherwise your top crust will take a lonnng time to bake and end up being tough and gross; and that would just be sad. Also, if you do want to make one of those extra fancy crusts with the braids and lattice and cutouts, plan to make at least 1.5 times a regular amount of crust. (For the pie pictured here I used a normal double crust recipe but used every last scrap.)

Happy pie making!

Berry Balsamic Pie

Adapted from Four and Twenty Blackbirds

For the crust:

  • Your favorite double all-butter double pie crust (9-10 in.); I like this for a classic all-butter and this for a partially whole-grain

For the filling:

  • 3 Tbsp. granulated sugar
  • 2 lb. mixed berries, rinsed and quartered if large (5 to 6 cups) — I used a mix of strawberries, raspberries, and blackberries
  • 1 small baking apple (such as Northern Spy or Golden Delicious)
  • 2 Tbsp. balsamic vinegar
  • 2 dashes Angostura bitters
  • 1/2 cup packed light brown sugar
  • 3 Tbsp. minute tapioca, finely ground
  • A few grinds fresh black pepper
  • 1/2 tsp. kosher salt
  • Egg wash (1 large egg whisked with 1 teaspoon water or cream and a pinch of salt)
  • Demerara sugar, for finishing

Method:

  1. Sprinkle the granulated sugar over the berries. Stir gently to combine and allow the fruit to macerate at room temperature for 30 minutes to 1 hour.
  2. Roll out half of your pie crust and place it into your greased pie plate. Refrigerate while preparing the filling. Roll out your top crust and either leave whole or cut lattice strips if desired. Transfer to a parchment-lined sheet and refrigerate as well.
  3. Peel the apple and shred on the large holes of a box grater. Drain the berries of excess liquid and combine with the shredded apple.
  4. Sprinkle on the balsamic vinegar and Angostura bitters. In a separate bowl, mix together the brown sugar, tapioca, black pepper and salt. Gently fold the sugar mixture into the berry mixture.
  5. Pour the filling into the refrigerated pie shell, arrange the lattice or pastry round on top, and crimp as desired. Chill the pie in the refrigerator for 10 to 15 minutes to set the pastry. Meanwhile, position the oven racks at the bottom and center positions, place a rimmed baking sheet on the bottom rack, and preheat the oven to 425 degrees.
  6. Brush the pastry with the egg wash; if your pie has a lattice top, be careful not to drag the filling onto the pastry (it will burn). Sprinkle with the desired amount of Demerara sugar. Place the pie on the rimmed baking sheet on the lowest rack of the oven. Bake for 20 to 25 minutes, or until the pastry is set and beginning to brown.
  7. Lower the oven temperature to 375 degrees, move the pie to the center oven rack, and continue to bake until the pastry is a deep golden brown and the juices are bubbling throughout, 35 to 40 minutes.
  8. Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm or at room temperature. The pie will keep refrigerated for 3 days or at room temperature for 2 days.