Greengage (Reine Claude) and Pistachio Tart

Reine Claude & Pistachio Tart | A Dutchie Baking

I’ve only ever known Reine Claude plums from those eerily green lemonade syrups – which are delicious but are probably not too good for you. I’d never encountered these green beauties in the “flesh” until this week, when I saw them on offer in my local supermarket. I couldn’t help myself and grabbed a box to go in a bake!

Reine Claude & Pistachio Tart | A Dutchie Baking

 

Reine Claude & Pistachio Tart | A Dutchie Baking

Apparently, Reine Claudes are named after  Queen Claude, duchess of Brittany, who lived a short life at the beginning of the 16th century. She was wife of King Francis I of France. In French they’re also called “la bonne reine” – the good queen. Well, they taste good, that’s for sure!

Reine Claude & Pistachio Tart | A Dutchie Baking

I have paired these little queens with pistacho paste and a creamy crème patissière to go in a short crust (pâte sablée), flavored with lemon. I would say this tart is fit for a queen, wouldn’t you?

Reine Claude & Pistachio Tart | A Dutchie Baking

Recipe Reine Claude and Pistachio Tart

Tools: 24cm tart tin, baking brush, piping bag (optional)

Ingredients:

Dough

1/2 quantity pâte sablée with lemon flavor (use zest of 3/4 lemon for 1 whole quantity dough)

Pistachio-Almond Paste

30 grams ground pistachios
30 grams almond flour
60 grams caster sugar
egg white

Crème Patissière

3 egg yolks
70 grams caster sugar
25 grams flour
8 grams cornstarch
250 ml full-fat milk
1/2 vanilla pod (seeds of)
13 grams unsalted butter

Topping

400 grams greengages
10 grams pistachios, some chopped
25 grams apricot jam, heated

Instructions:

Tart Shell

  1. Preheat the oven to 180C.
  2. Grease and flour the tart tin. Roll out the dough to a circle large enough to fit the tin. Place in tin, cut away the edges. Freeze for about 30 minutes. Prick the bottom of the shell all over with a fork.
  3. Bake shell blind for 20 minutes, then remove the baking beans and bak for another 6 minutes. Leave to cool in the tin.

Pistachio Paste

  1. Mix together the almond flour, chopped pistachios and sugar in a bowl.
  2. Add enough egg white to make a paste.

Crème Patissière

  1. Mix the egg yolks, half of the sugar, the flour and the cornstarch in a bowl. In a heavy bottomed saucepan, mix the milk, vanilla seeds and the other half of the sugar. Bring milk mixture to a boil, remove from the fire and add half of it to the egg yolk mixture while continuously stirring. Pour this back into the milk and heat while continuously stirring. Boil for 2 minutes.
  2. Leave cream to cool for 10 minutes. Then mix in the butter. Leave to cool completely with cling film over the surface of the cream.

Assembly

  1. Spread the pistachio paste over the bottom of the tart shell.
  2. Pipe or spread the cooled crème patissière over the pistachio paste in an even layer.
  3. Slice the greengages and place them in the tart shell.
  4. With a pastry brush, brush apricot jam over the greengages. Sprinkle over pistachios. Best served on the day.

Marie Antoinoisette (Raspberry, Rose and Lychee Tart)

Marie Antoinoisette (Raspberry, Rose and Lychee Tart) | A Dutchie Baking

In high school I had a fantastic history teacher. He was able to tell about important (and less important) historical events with unmatched creativity. One of the stories that has always stuck with me is the one he told us about Marie Antoinette. As Queen of France, Marie Antoinette had her own little village near Versailles, the Petit Trianon. Marie like to pretend she was a farmer or shepherd and the whole village was populated with “villagers” who acted along with her.

French people at the time had poor hygiene which they tried, with varying levels of success, to hide. Even Marie’s lil’ sheep had to smell nice – they wouldn’t want her being offended by their natural scent.. So before Marie came for a visit in her farmer’s outfit (which was made of the finest silks), her sheep had to be washed and perfumed.

I have based this tart on that story. No panic, I have nothing to gloss over, there are no sheep in this tart. The rose cream in this tart only hides a deliciously short crust. I have tried to weave the refined, exquisite nature of Marie Antoinette into the flavors. Marie also had a catty side to her, so for some texture I’ve added caramelized almonds.

 

Marie Antoinoisette (Raspberry, Rose and Lychee Tart) | A Dutchie Baking

 

Marie Antoinoisette Recipe

Ingredients:

Dough

1/2 portion pâte sablée

 

 

White Chocolate Ganache

60 grams white chocolate
2 teaspoons whipping cream

 

Lychee Crème Patissière

James Morton recipe

3 egg yolks
70 grams caster sugar
25 grams flour
8 grams cornstarch
250 ml full-fat milk
13 grams unsalted butter
1/2 can (450gr) lychees, drained and chopped finely

 

 

 

Rose-Raspberry Cream

100 grams mascarpone
200 ml whipping cream
3 tablespoons icing sugar
1/2 teaspoon rose water
200 grams frozen raspberries (thawed and drained)

 

 

Caramelized Almonds

50 grams water
100 grams sugar
10 grams unsalted butter
50 grams almond shavings

 

Topping

raspberries

chopped up lychees

 

Instructions:

Tart Shell

  1. Preheat the oven to 180C.
  2. Grease and flour the tart tin. Roll out the dough to a circle large enough to fit the tin. Place in tin, cut away the edges. Freeze for about 30 minutes. Prick the bottom of the shell all over with a fork.
  3. Bake shell blind for 20 minutes, then remove the baking beans and bak for another 6 minutes. Leave to cool in the tin.

Lychee Crème Patissière

  1. Mix the egg yolks, half of the sugar, the flour and the cornstarch in a bowl. In a heavy bottomed saucepan, mix the milk and the other half of the sugar. Bring milk mixture to a boil, remove from the fire and add half of it to the egg yolk mixture while continuously stirring. Pour this back into the milk and heat while continuously stirring. Boil for 2 minutes.
  2. Leave cream to cool for 10 minutes. Then mix in the butter and chopped lychees. Leave to cool completely with cling film over the surface of the cream.

Rose Raspberry Cream

  1. Whisk whipping cream, mascarpone, icing sugar and rose water until you have a stiff consistency.
  2. If you have any large chunks of raspberry, make them smaller with a fork. Spoon raspberries through the cream and set aside in the fridge to stiffen up.

Caramelized Almonds

  1. Heat sugar and water in a sauce pan until the mixture has a golden-brown color.
  2. While you’re doing this, roast the almond shavings in a non-stick pan. Add the butter, stir it around and leave in the pan (the mixture should remain warm). Pour in the caramel and stir it around.
  3. Pour the mixture onto baking parchment and flatten. Once cooled, slice into “cookies”

Assembly

  1. Melt the white chocolate with the whipping cream au bain marie. Use it to cover the inside of the tart.
  2. Fit 2 piping bags with a large round nozzle and fill them with the creme pat and raspberry cream. Use them to spiral the creams into the tart shell + make some rosettes with the raspberry cream.
  3. Add the topping. Enjoy!

Rhubarb Crumble Pie with Yeasted Crust

Rhubarb Crumble Pie with Yeasted Crust | A Dutchie Baking

Alright, alright – I concede to all you rhubarb lovers over there. It’s great! I never had a taste for rhubarb, perhaps I thought it was too sour or something when I was a kid. But I’m over it now – I love the tartness combined with vanilla. And sugar does seem to improve the flavor too!

Rhubarb Crumble Pie with Yeasted Crust | A Dutchie Baking

We have always had a huge rhubarb bush (or whatever it’s called) in our garden and for once, I was happy with it today. No expensive rhubarb from the supermarket, but pure organic rhubarb from our own garden. Can’t beat the freshness! If you have some rhubarb to burn through yourself, I highly recommend this pie.  Rhubarb Crumble Pie with Yeasted Crust | A Dutchie Baking

Rhubarb Crumble Pie Recipe

Source: slightly adapted from Sweet Dreams March/April 2016

Tools: 32,5×22,5 cm baking pan

Ingredients:

Dough:

400 grams flour
7 grams instant yeast
80 grams caster sugar
80 grams softened butter
1 medium egg
200 ml milk, lukewarm

Filling:

1200 grams rhubarb
50 grams vanilla sugar

Crumble topping:

50 grams stem ginger, finely chopped
200 grams flour
100 grams almond flour
150 grams sugar
1/4 teaspoon salt
150 grams cold butter, diced
  1. Preheat the oven to 190C/375F.
  2. For the dough, mix the dry ingredients together first, then add the butter, egg and milk and knead for about 7 minutes in a freestanding electric mixer. Cover and leave to rise for 40 mins.
  3. For the crumble topping, blend together all the ingredients and knead until you have a rough crumble consistency. Chill.
  4. Wash and chop up the rhubarb. Mix with the vanilla sugar.
  5. Knock the dough back. Roll out to a slab large enough to cover the baking pan. Trim away any excess dough. Fill with the rhubarb mixture and top with the crumble. Bake for 35 mins. Leave to cool on a wire rack before serving. Great with some icing sugar and whipped cream.

Måns’ Mandeltårta (Swedish Gluten Free Almond Cake)

Måns Mandeltårta (Swedish Almond Cake) | A Dutchie Baking

Tonight’s the Eurovision final: I can’t wait! The Netherlands have a really good song this year, and even though I don’t dare to hope for a first place, I’m very happy with Douwe-Bob’s performance so far. My other favorites are neighbor Belgium and far-away Australia!

Måns Mandeltårta (Swedish Almond Cake) | A Dutchie Baking

A Eurovision night has to include yummy food, and this Swedish mandeltårta will be perfect with a cup of tea. The final is in Stockholm this year, and they’re doing a fantastic job so far! Last year’s winner is Måns Zelmerlöw, hence the name of the cake 🙂

Måns Mandeltårta (Swedish Almond Cake) | A Dutchie Baking

This cake is gluten free, so those who can’t eat wheat or gluten will be very happy with this option! Who will you be voting for tonight? 🙂

Måns Mandeltårta (Swedish Almond Cake) | A Dutchie Baking

Recipe Måns’ Mandeltårta (Swedish Almond Cake)

Adapted from: Sju Sorters Kakor

Tools: baking parchment

Ingredients:

Cake layers

100 grams almond flour
125 grams caster sugar
4 egg whites

Filling & topping

4 egg yolks
200 ml whipping cream
85 grams caster sugar
50 grams unsalted butter
1/2 vanilla pod (seeds of)
40 grams almond shavings (roasted)
  1. Preheat the oven to 200C/390F. Draw 2 circles (24cm in diameter) on the baking parchment and place on a baking sheet.
  2. Blend the sugar and almonds together. Whisk the egg whites to stiff peaks. Fold into the almond mixture. Pipe or spread onto the baking parchment circles. Bake in the oven for 15 minutes or until golden brown. Leave to cool.
  3. For the filling, mix together the yolks, cream, sugar, butter and vanilla pod in a saucepan. Heat over low heat while whisking until it thickens. If the cream splits, add a little boiling water. Leave to cool.
  4. To assemble the cake, place one cake layer on a plate or cake stand. Spread half of the cream on the layer, then place the other on top. Cover the cake in the rest of the cream. Cover with the roasted shaved almonds. Store in a cool place.

Blueberry Cheesecake Brownies

Blueberry Cheesecake Brownies | A Dutchie Baking

One of my favorite British bakers, Paul Hollywood, has a new show on Food Network UK called “City Bakes”. He gets to travel all over the world to visit bakeries – I’m so darn jealous! Anyway, he visited a cheesecake place in New York in the first episode and after he tried like a 1000 cheesecakes (and even Paul Hollywood can feel full, I have discovered) he made cheesecake brownies in the bakery.

Blueberry Cheesecake Brownies | A Dutchie Baking

My mouth started salivating at even the thought of the brownies so I decided to give them a go with a small addition: blueberries. I love fruit in cheesecakes and together with chocolate so nothing could go wrong there 😉 Hope you’ll enjoy the recipe as much as I did!

Blueberry Cheesecake Brownies | A Dutchie Baking

Blueberry Cheesecake Brownies Recipe

Adapted from: City Bakes by Paul Hollywood

Tools: 33×23 cake pan

Ingredients:

Brownie mix

225 grams dark chocolate
225 grams unsalted butter
3 large eggs
225 grams caster sugar
75 grams self raising flour
1/2 teaspoon salt
175 grams chocolate chips
1 teaspoon vanilla extract

Cheesecake mix

200 grams full-fat cream cheese
1 1/2 tsp cornstarch
15 grams caster sugar
1 medium egg
1/2 tsp vanilla extract
175 grams blueberries
  1. Line the cake pan with baking parchment. Preheat the oven to 170C/340F.
  2. Break the chocolate up and place in a heatproof bowl with the butter. Heat au-bain-marie until everything has melted, set aside to cool.
  3. Whisk the eggs and sugar until fluffy and pale. Add the chocolate/butter mixture and whisk until incorporated. Fold in the rest of the brownie mix ingredients. Pour into the tin and smooth over.
  4. Beat all the cheesecake mixture ingredients together until thoroughly combined.
  5. Drop spoonfuls of cheesecake mixture into the brownie batter. Use a spatula to create swirls. Bake for 25-30 minutes. A bit of mixture should stick to a skewer when inserted into the brownie.
  6. Leave to cool completely on a wire rack before cutting.