Easy Dessert: Strawberry Galette

Image via: The Crafter’s Cottage

[ad#co-3]

Ingredients

For the Pastry

• 2 tsp of sugar
• ½ tsp salt
• 2-4 tbsp of ice-cold water
• ⅔ cup of butter chopped into pieces (and 1 tbsp)
• 1⅔ cups of flour

For the Filling

• 1 tbsp of flour
• Flavored and sweetened whipped cream (for serving)
• 1½ pounds of strawberries (if large, chop them in half)
• ½ cup of ground almonds (slightly toasted)
• ¼ cup of sugar (and a little more for dusting the strawberries)

Instructions

For the Pastry

1. Combine the salt, flour, and sugar. Add the butter and mix with your fingers until the mixture becomes crumbly.
2. Add the water quickly to hold the dough together. Mould into a disk, wrap it, and refrigerate for half an hour

For the Filling

1. Heat your oven to 400⁰
2. Mix the flour, sugar, and almonds. Shape the chilled dough into a circle and place it on a baking sheet. Try to use a circular sheet if possible.
3. Place the almond mixture on top and toss the strawberries and extra sugar on top of the mixture. Arrange the strawberries well.
4. Fold the corners of the galette to cover the berries.
5. Bake until the crust becomes crisp and golden (for about 20 to 25 minutes).
6. Serve with whipped cream, flavored with cinnamon or vanilla.

Image via: One Vanilla Bean

Rustic yet refined, this easy dessert merges the recognizable flavor of strawberries with rich, buttery pastry. While the galette is tasty enough as it is, you can also embellish it with sugared leaves or cream with basil for a sophisticated touch. Needless to say, everyone will ask for seconds!

Have you tried strawberry galette this summer? For more summer desserts on Stagetecture, click here.

Autumn Dessert: Pear and Almond Tart

Image via: doriannn.blogspot.fr

[ad#co-3]

Ingredients

¾ cup almonds, blanched and sliced

¼ cup sugar

1 tbsp flour

pinch of salt

1 egg

½ tsp vanilla extract

small pinch of nutmeg, grounded

6 sheets phyllo dough (if using frozen, let it thaw before using)

½ stick melted butter

some sugar for sprinkling

3 pears or apples, ripe but not soft

Image via: Myrecipes

Directions

1. Using a strong blender or a food processor, blend the almonds, flour, sugar and salt well. Next add the nutmeg, vanilla extract and the egg and combine.

2. Preheat your oven to about 400 degrees.

3. Line a baking sheet with parchment paper. Take one phyllo sheet and cover the other phyllo sheets so they don’t dry out. In general, when working with phyllo dough, you will want to work quickly. Lay it on the baking sheet. Use a soft brush to apply a good amount of butter. The more butter you use, the more crunchy the phyllo will be. Sprinkle a little sugar over the butter. Continue in the same way stacking all phyllo sheets. Don’t forget to apply butter and sugar on each one of them, but leave the last phyllo sheet without sugar.

4. You can trim the tart for a better final look. Apply the pear-almond mixture on the tart, but leave a small border clear.

5. Cut the pears into slices and arrange them on the tart for a stunning look.

6. After about 10 minutes, rotate the baking sheet. Bake the tart for about 5-10 minutes more or until the edge of the tart is golden and the pears are getting tender. Let the tart cool on a wire rack.

This Autumn Dessert: Pear and Almond Tart will be the highlight of any dinner or tea, especially if served warm accompanied by a hint of cream or a dollop of crème fraiche. And of course a little ball of vanilla ice cream on the side couldn’t hurt either.

For more autumn desserts on Stagetecture, click here.

Holiday desserts need not be something that will ruin your diet or even being a vegan. You still can enjoy a lot of delectable desserts that will satisfy your cravings. This coming holiday season, serve healthy and delicious dessert like the Festive Cranberry Pear Crisp. It’s a dessert that will give your holiday menu a sumptuous and delightful taste to all your guests.

Vegan Holiday Dessert: Festive Cranberry Pear Crisp 

Image via: Katie at the Kitchen Door

[ad#co-1]

Ingredients

1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup (1/4 lb.) cold butter, cut into chunks
1/4 cup chopped walnuts
3 pounds firm-ripe pears, peeled, cored, and cut into 1-inch chunks
1 cup fresh cranberries, rinsed and any bruised or decaying berries discarded

Procedure

1. In a bowl, mix flour, 1/4 cup granulated sugar, the brown sugar, cinnamon, nutmeg, and salt. With a mixer fitted with a paddle attachment on low speed, or your fingers, mix or rub in butter until mixture forms coarse crumbs and begins to come together. Stir in walnuts.
2. In a large bowl, mix pears, cranberries, and remaining 1/4 cup granulated sugar. Divide fruit among eight 8-ounce ramekins or pour into a 9-inch square or round baking dish; spread level. Top evenly with flour mixture.
3. Bake in a 375° regular or convection oven until juices are bubbly, pears are tender when pierced, and topping is golden brown, 30 to 35 minutes for ramekins, 40 to 50 minutes for large crisp.

This Festive Cranberry Pear Crisp recipe should yield at least 8 delicious and healthy servings. So, next time that you want to throw a holiday party, make sure that you have this festive dessert that’s fit for all ages. It’s an easy and healthy recipe that you can be proud of.

For more dessert recipes on Stagetecture, click here.

Serving the delicious fresh summer tarts recipe for summer is a great meal idea. This will satisfy your cravings for a summer feast. It will freshen up your summer experience to the next level. You will definitely love this recipe. Not only for its excellent taste but also because it’s so easy to prepare.

Fresh Apricot & Summer Fruit Tarts

Image via: Oh She Glows

[ad#co-1]

Ingredients

• 2 pound(s) assorted summer fruit, such as raspberries, blueberries, blackberries, strawberries, nectarines, peaches and/or plums
• 4 refrigerated rolled pie crusts
• 1/4 cup(s) sugar
• 1/4 cup(s) apricot jam
• 2 tablespoon(s) lemon juice

Image via: Hands All Over

Procedure

1. Heat oven to 400 degrees F. Line 2 large baking sheets with parchment paper.
2. Slice stone fruit and strawberries (if using). Per tart: Toss 1/2 cup fruit (in any combination) with 1/2 teaspoon sugar. Let the fruit sit, tossing occasionally, for at least 10 minutes.
3. Meanwhile, roll each pie crust into a 12-inch circle. Using a small bowl (about 5 1/2 inches wide) as a guide, cut 3 circles from each pie crust. Place the crusts on the prepared baking sheets. Divide the fruit among the circles, leaving a 1-inch border. Crimp the border.
4. Lightly brush the crusts with water and sprinkle each with 1/2 teaspoon sugar. Bake until the fruit is bubbling and the crust is golden brown, 20 to 25 minutes. Let tarts cool for 10 minutes.
5. Meanwhile, in a small bowl, whisk together the jam and lemon juice. Gently brush over the fruit while the tarts are still warm. Serve warm or at room temperature.

The whole process will take you for about an hour to make this delicious fresh summer tarts recipe. This should yield at least 12 tarts. It’s a perfect tart recipe for the whole family especially this summer season. The combination of flavors and sweet aroma of the tart is so hard to resist. Don’t forget to serve it with your favorite refreshments.

For more food recipes on Stagetecture, click here.

How would you like to have a thinly sliced scalloped potato with herb tart? Well, the tasty sound of its name goes with the taste. This recipe is indeed very delicious. It is so easy to bake and ingredients are just around the corner. This is perfect for home gatherings and weekend celebrations.

Scalloped Potato and Herb Tart

Image via: My Recipes

[ad#co-1]

Ingredients

• Buttery Flaky Pastry
• 1 medium-size russet potato (about 12 oz.), peeled and cut into 1/16-inch-thick slices
• 1 1/2 teaspoons table salt, divided
• 6 green onions, cut into 1-inch pieces (about 1 cup)
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 1/4 cup coarsely chopped fresh chives
• 1/2 to 1 Tbsp. coarsely chopped fresh dill
• 1 cup half-and-half
• 2 large eggs
• 1 large egg yolk
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon freshly ground pepper
• 1 cup (4 oz.) shredded Gruyère cheese
• 1/4 cup (1 oz.) freshly shredded Parmesan cheese

Image via: Tokyo Terrace

Procedure

1. Prepare Buttery Flaky Pastry.
2. Preheat oven 350°. Bring potatoes, 1 tsp. salt, and water to cover to a boil in a large skillet over medium-high heat; cook 5 to 7 minutes or until tender. Drain potatoes, and pat dry with paper towels. Cool 10 minutes.
3. Cook onions in boiling salted water to cover in a small saucepan 2 to 3 minutes or until tender. Drain well, and press between paper towels.
4. Stir together parsley and next 2 ingredients in a small bowl.
5. Whisk together half-and-half, next 4 ingredients, half of parsley mixture, and remaining 1/2 tsp. salt.
6. Spread half of potatoes in bottom of pastry crust. Top with half of Gruyère cheese, half of cooked onions, and half of egg mixture; repeat layers once. Sprinkle with Parmesan cheese.
7. Bake at 350° on an aluminum foil-lined baking sheet 40 to 45 minutes or until center is set. Let stand 10 minutes. Sprinkle with remaining parsley mixture. Serve warm or at room temperature.

This mouth-watering scalloped potato and herb tart recipe can serve up to 8 persons. Serve while it’s hot.

For more food recipes on Stagetecture, click here.