Blackberry Frangipane

Blackberry Frangipane

If there was ever a dessert where pictures didn't do it justice. I had honestly never heard of a frangipane when my sister mentioned it one day. I even had to google what it was. According to google it is almond paste. Its a hard taste to describe. One word to sum it all up would be amazing. If you have never had/tried/tasted a frangipane before I suggest you go buy some almond paste and make one.

You don't even have to like blackberries. You can substitute any other berry or fruit in this recipe including plums and apples. I arranged the berries in a circle, but you could be cute and use them to write something. 

You bake it until it is golden brown. The middle will be gooey but set. I think it tasted amazing warm. As one The almond paste adds to the overall flavor. If you don't want to buy almond paste, you can buy almonds boil them until the skins fall off and then grind them in a food processor. I didn't have the energy for that. 

The soft interior is held together by a home made pie crust. Normally you bake this in a tart pan, however I went with a pie pan, simply because I do not have a tart pan with a removable bottom. The only think it affects is the overall shape. 

         

The filling with be thick. After pouring it into the baked pie crust you simply press your desired fruit into the filling. The above pictures are what it looks like unbaked and below is after just a quick trip to the oven. 

                           

If you have never had one before, it is a necessity that you try one. As in either bake one tonight or go to your nearest bakery right away. 

Ingredients:

Pie crust:

1 C unsalted butter (softened)

1/2 C sugar

1 egg

1 tablespoon vanilla extract

3 C four

1/4 tsp salt

For the filling:

1 tube or can (7-8 ounces) almond paste (crumbled)

4 tablespoons butter

1/2 C sugar

1/4 tsp salt

2 eggs 2 tsp vanilla extract

1/4 C flour 

1 1/4 C frozen blackberries ( or you can substitute any other fruit, fresh or frozen) 

Directions:

1. Make the pie crust. Beat together the butter and sugar until blended, then beat on high until light and creamy. Beat in egg and vanilla. With a wooden spoon, stir in flour and salt.  With hands, knead the dough a few times in a bowl. Then wrap the dough in plastic wrap and refrigerate for 30 minutes. 

2. Preheat oven to 425. Take the dough out of the fridge. Line a pie pan with aluminum foil. Or you can use a tart pan with a removable bottom. Whatever is easier. Use the dough to then line the pan. Place back in the fridge until firm (about 10minutes)

3. Take the pie crust out and bake it for 10-15 minutes. If it begins to puff up, pop the air bubbles. 

4. Make the filling. Mix together the almond paste, butter, sugar, and salt until mixture is well blended. Add in the eggs and the vanilla. Stir in the flour. 

5. Pour the almond paste mixture into the baked pie crust. Arrange the blackberries in a circular pattern. Bake until golden (about 45-50 minutes)

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Chocolate Raspberry tart

Chocolate Raspberry Tart

I was handed raspberries and told to make a dessert. Obviously there needed to be chocolate mixed in there two. Mix them together, and what do you get? Chocolate ganache raspberry pie! Well technically its a tart but its made in a pie shell so its a little of both. 

I used dark dove chocolate to make the ganache. This made the filling super smooth. There also may have been some kahlua added in.. just for flavor. 

I also added a raspberry glaze over the fresh raspberries. The better quality raspberry jam used, the better tasting the tart.

Ingredients:

1 Graham cracker pie crust 

1 C heavy cream 

1 tbsp kahlua 

2 tsp vanilla extract

1 C dark chocolate chips 

1 C fresh raspberries

1/3 C raspberry jam separated

1 tbsp water

Directions:

1. Bake pie crust for 10 minutes 

2. In a pot on the stove heat the cream until it simmers

3. Take the cream of the heat and stir in the chocoalte until smooth 

4. Next add in the kalua and the vanilla

5. Spread 1/4 of the raspberry jam on the pie crust 

6. Next pour the chocolate into the pie crust and refrigerate until firm

7. Once set, spread the raspberries over the top of the tart

8. Microwave the water and rest of the jam together, brush this mixture over the raspberries 

9. Allow this to set then cut and serve 

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Blueberry Tart

Blueberry Tart

I wanted to make a dessert for dinner and I wanted to venture out from baking cookies and brownies. This is a low calorie, healthy, dessert. It will satisfy your sweet tooth without leaving you feeling guilty. It is a light tart that has the same texture of a cheesecake. 

This recipe makes just the right amount for two tarts. 

You can substitute any fruit you would like in this tart. So if you don't have blueberries on hand don't fret! You can also combine different types of fruit. I would recommend trying raspberries or strawberries.

I think the best part about the blueberries is when some explode a little while cooking.

If you're using a nonstick pan there is no need to use additional non-stick spray. The tarts should come out clean from the pans if you simple tap the bottom of the pan to loosen it.

The first bite was the best!

You can't even feel guilty about eating this because the main ingredient is greek yogurt! I used a low fat vanilla greek yogurt.

 Ingredients

1/2 C greek yogurt (or one individual container) (I used vanilla)

1 egg

1 tablespoon honey

1/2 tsp vanilla

1/2 C fruit ( I used blueberries)

1/3 C graham cracker crumbs

2 tablespoons butter

Directions:

Preheat oven to 350

1. Mix together the butter and the graham cracker crumbs

2. Press this mixture into the bottom of two 4' pie pans or into tart pans. If you don't have these this divide it between four individual cupcake pans. If using nonstick pans there is no need to spray the pans however if you are not, then spray with a non-stick spray. 

3. Mix together the yogurt, egg, honey, and splash of vanilla. Mix until the batter is smooth and not lumpy

4. Divide the batter evenly between the pans. Then take a handful of blueberries and drop them into the batter. They will sink into the pans

5. Bake for 15-20 minutes or until the edges are firm but the middle is soft. Then let cool, garnish with more fruit if you want, and enjoy!

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