These 16 Savory Tart Recipes Are Buttery, Flaky, Delicious

In winter, the constant desire to have something delicious baking in the oven, warming and perfuming the house, has me making a lot of savory tarts.
I love them: Add a pile of lightly dressed greens and you’ve got a meal, but cut off a sliver a few ho…

In winter, the constant desire to have something delicious baking in the oven, warming and perfuming the house, has me making a lot of savory tarts.

I love them: Add a pile of lightly dressed greens and you’ve got a meal, but cut off a sliver a few hours later and it’s a perfectly acceptable snack. And like many of my favorite baked goods, they are open to tons of possibilities, which leaves the window wide open for creative combinations.

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Peanut Butter Chocolate Tart

Edd Kimber’s latest cookbook, One Tin Bakes, is a wonderful book that reduces the required bakeware to just one tin; each and every recipe in the book is baked in a 9 x13 inch baking pan. I am really enjoying this book, and have so many things in…

Peanut Butter Chocolate Tart

Edd Kimber’s latest cookbook, One Tin Bakes, is a wonderful book that reduces the required bakeware to just one tin; each and every recipe in the book is baked in a 9 x13 inch baking pan. I am really enjoying this book, and have so many things in it on my baking wish list: Raspberry and Rose Cheesecake Buns, Whisky and Rye Peach Pie, Brown Butter Apricot Crumble Bars, and Raspberry Cheesecake Streusel Squares (which you can find on Zoebakes), just to name a few. Edd’s preferred tin is this Nordic Ware pan, which I have and love, and use constantly. And, on a side note, I got to meet Edd a few years ago at the Nordic Ware warehouse, so this post brings everything full circle. (Also, another side note, Nordic Ware is currently running a special with this pan, two spatulas, and my cookbook 100 Cookies.) Peanut Butter Chocolate Tart From One Tin Bakes by Edd Kimber From Edd While I love pastry, sometimes I don’t have the patience or time to make it, so in those times, I turn to cookie crusts – tart cases made with a mixture of cookie crumbs and butter. They’re incredibly quick […]

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Tahini Caramel Apple Tart

I’ve been thinking about this French Apple Tart ever since I saw Ina make it – I’m usually not a tart kind of person because lining a pastry tin is not my idea of fun, but this recipe is SO simple, there’s no faffing around. You roll out a flaky pastry into a rectangle, top with sliced apples and sugar and bake. Now, Ina brushes the apples with an apricot jam glaze (a trick my mum always uses too) but I opted for a tahini caramel sauce instead – drizzled over the tart whilst still warm. It’s a little bit nutty and isn’t too sweet but if you’re daunted by caramel making you can always stick with the jam if you want!    

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slices of tahini caramel apple tart

I’ve been thinking about this French Apple Tart ever since I saw Ina make it – I’m usually not a tart kind of person because lining a pastry tin is not my idea of fun, but this recipe is SO simple, there’s no faffing around.

You roll out a flaky pastry into a rectangle, top with sliced apples and sugar and bake. Now, Ina brushes the apples with an apricot jam glaze (a trick my mum always uses too) but I opted for a tahini caramel sauce instead – drizzled over the tart whilst still warm.

A sliced apple tart drizzled with tahini caramel

It’s a little bit nutty and isn’t too sweet but if you’re daunted by caramel making you can always stick with the jam if you want!

 

 

slices of tahini caramel apple tart

Tahini Caramel Apple Tart

Yield: serves 8-12
Prep Time: 20 minutes
Cook Time: 45 minutes
Additional Time: 1 hour
Total Time: 2 hours 5 minutes

An easy tahini caramel sauce drizzled over a simple apple tart with homemade flaky pastry!

Recipe adapted from Ina Garten

Ingredients

For the pastry:

  • 2 cups (240g) plain white (all-purpose) flour
  • 1 tbsp granulated sugar
  • ½ tsp salt
  • ¾ cup (165g) unsalted butter, cold, cubed
  • up to 1/2 cup (125ml) ice water

For the caramel:

  • 1/3 cup (65g) granulated sugar
  • 2 tbsp water
  • 2 tbsp (30g) unstalted butter
  • generous pinch salt
  • ½ tsp vanilla extract or vanilla bean powder
  • 3 tbsp tahini
  • 4 tbsp milk

For the top:

  • 3 to 4 Bramley apples, peeled and cored
  • ¼ cup (50g) granulated sugar
  • 2 tbsp unsalted butter, cut into little cubes

Instructions

Make the pastry:

  1. Place the flour, salt, sugar and butter into the bowl of a food processor. Pulse to cut the butter in – you want a mealy mixture with a few pea-sized lumps of butter remaining. Drizzle in the water (start with 4 tablespoons) and pulse in, adding more water a tablespoon at a time if needed. The mixture should be moist enough so that if you squeeze some together, it’ll stick.
  2. Tip the pastry mixture out onto a piece of cling film. Pat together with your hands into a rectangle then wrap and refrigerate for 1 hour.

Meanwhile make the caramel:

  1. Place the sugar and water in a large saucepan (silver/white ones a best so you can see the colour change). Place over a medium heat on the stove and stir just until the sugar dissolves then stop stirring. Let the mixture cook, tilting and swirling the pan, until it has reached an even, golden colour.
  2. Turn the heat all the way down, add in the butter, salt and vanilla. Let that butter melt a bit before picking the spoon back up and mixing it in. Once smooth, add the tahini and milk and stir through until smooth. Take off the heat and set aside.

Rolling and baking:

  1. Once the pastry has rested, preheat the oven to 200°C (400°F) fan.
  2. Cut the apples in half and then slice into half-moons about ¼-inch (5mm) thick.
  3. Cut a piece of baking paper to fit a large baking tray. Unwrap the pastry, place onto the baking paper and dust with flour. Roll the pastry out into a rectangle slightly smaller than the piece of baking paper. Trim the edges so they are straight then transfer the pastry (on the baking paper) onto the baking tray.
  4. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Sprinkle with the 1/4 cup of sugar and dot with the butter.
  5. Bake for 35-45 minutes until the tart is dark golden around the edges and the apples have coloured slightly. Drizzle with the caramel (you may need to re-warm it over a low heat on the stove to get it drizzle-able again) then allow to cool before slicing and serving.

Notes

  • if you want to speed this recipe up, you can use a block of puff pastry or shortcrust pastry in place of making your own. 

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

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Summer Fruit Recipes

It’s summer! Whether you’re in or outdoors, hopefully for all of you there are beautiful summer fruits and berries to be had, and I hope that you’re able to get your hands on as many of them as you can. I am loading (actually, overloading…) myself up at the market. While a good portion on the fresh fruit gets eaten just as-is, some of it…

It’s summer! Whether you’re in or outdoors, hopefully for all of you there are beautiful summer fruits and berries to be had, and I hope that you’re able to get your hands on as many of them as you can. I am loading (actually, overloading…) myself up at the market. While a good portion on the fresh fruit gets eaten just as-is, some of it goes into the following dessert recipes that I continue to make year after year. Others go into jam, which is a great way to preserve all those summer fruits and berries, and make them last through fall and winter.

Cherry season is behind most of us (sniff…sniff…), but if they are still lingering where you live, you can type “cherry” or “cherries” into the search engine at the top right corner of the page to find cherry recipes. (And we don’t get a bountiful array of fresh raspberries and blackberries here, so I don’t have many recipes that use them on the blog.) But for nectarines, strawberries, peaches, plums and other summer fruits, here are some of my favorite recipes on the blog…

Continue Reading Summer Fruit Recipes...

Treacle Tart

Thanks to Lyle’s Golden Syrup for sponsoring this post Amongst all the daily changes that have happened from the lockdown, cooking and baking remains something regular for me to enjoy! And even though there are still some issues with sourcing ingredients like eggs and flour, it’s a way to think creatively and make something comforting and delicious. A treacle tart is a British classic of shortcrust pastry filled with a mixture of breadcrumbs and, most importantly, Lyle’s Golden Syrup which gives the tart that signature caramelised flavour (without even having to make caramel!). It’s a comforting flavour and in these times, that nostalgic comfort of foods from childhood is something I’m craving more and more. Lyle’s Golden Syruphas created a special VE day-themed golden syrup tin which is on sale at the moment. Aiming to raise over £25,000, they’ll be donating 5p from every tin sold to the ‘Help for Heroes’ charity which supports those who have been injured in the Armed Forces. I’m sure with the current situation, this help will be all the more needed by those people. Usually the filling is set with an egg but since they’re a bit hard to come by at the mo, […]

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Thanks to Lyle’s Golden Syrup for sponsoring this post

a treacle tart topped with berries in the shape of the union jack

Amongst all the daily changes that have happened from the lockdown, cooking and baking remains something regular for me to enjoy! And even though there are still some issues with sourcing ingredients like eggs and flour, it’s a way to think creatively and make something comforting and delicious.

A treacle tart is a British classic of shortcrust pastry filled with a mixture of breadcrumbs and, most importantly, Lyle’s Golden Syrup which gives the tart that signature caramelised flavour (without even having to make caramel!). It’s a comforting flavour and in these times, that nostalgic comfort of foods from childhood is something I’m craving more and more.

a slice of treacle tart topped with berries

Lyle’s Golden Syruphas created a special VE day-themed golden syrup tin which is on sale at the moment. Aiming to raise over £25,000, they’ll be donating 5p from every tin sold to the ‘Help for Heroes’ charity which supports those who have been injured in the Armed Forces. I’m sure with the current situation, this help will be all the more needed by those people.

Treacle tart closeup

Usually the filling is set with an egg but since they’re a bit hard to come by at the mo, I’ve adapted the recipe from my vegan pecan pie which is set with a mixture of oat milk & cornflour, enriched with butter. If you can’t get flour, you can always buy a pre-made shortcrust pastry from the supermarket! Also, as the filling uses up breadcrumbs, it’s a great way to put to use all those bits of stale bread you probably have from baking your lockdown sourdough bread!!

Treacle Tart (with fresh berry topping)

Treacle Tart (with fresh berry topping)

Yield: serves 8-12
Prep Time: 30 minutes
Cook Time: 50 minutes
Additional Time: 1 hour
Total Time: 2 hours 20 minutes

Ingredients

Pastry:

  • 150g plain white flour
  • 75g unsalted butter (or vegan block butter), cold, cubed
  • 20g icing sugar
  • 1/4 tsp salt
  • 2-3 tbsp milk or oat milk, cold

Filling:

  • 300g Lyle’s Golden Syrup
  • 55g butter or vegan butter
  • 120g milk or oat milk
  • 1/4 tsp salt
  • 1 tsp lemon juice
  • 1 tbsp cornflour
  • 60g dried, fine breadcrumbs (I used sourdough ones)

Instructions

For the pastry:

  1. Combine all the pastry ingredients, in a food processor. Blitz to combine until you get a mealy, breadcrumb-like texture. Add the milk, starting with 2 tbsp, and pulse to combine. When you pinch some of the mixture together it should stick, forming a ball. If not, add the remaining 1 tbsp of milk and pulse that in.
  2. Tip the contents of the food processor out onto a clean work surface and bring it all together with your hands into a ball. Flatten into a disk and place into a resealable bag, in the fridge, to chill for at least 1 hour.

For the filling:

  1. Combine the golden syrup, butter, milk and salt in a small pot. Heat on a low heat until the butter has melted. Keep cooking until the mixture starts to gently bubble then remove from the heat. Stir in the lemon juice, cornflour and dried breadcrumbs. Set aside.

Line the tin:

  1. You’ll need a shallow 8 or 9-inch flan tin (tart tin) or, if you want a rectangular tart like I have here, use a 7 x 9.5-inch roasting dish.
  2. Dust your work surface with some flour, remove the chilled pastry from the resealable bag and place onto the flour. Dust with some extra flour on top. Gently roll the pastry out into either a circle or rectangle, depending on the tin you’re using, which is around 1-inch wider all the way around than your chosen tin.
  3. Lift the pastry up and drape over the tin, lifting the edges and gently lowering them onto the tin. Press firmly into the corners and edges then trim away any excess pastry. Prick the base all over with a fork.
  4. Place the lined tin into the freezer (or fridge if you don’t have enough space) for 10 minutes as you preheat the oven to 160°C fan (325°F) or 180°C non-fan (350°F).

Blind bake the pastry:

  1. Once preheated, line the pastry with a layer of baking paper, fill with baking beans (or rice/pie weights) and bake for 15 minutes.
  2. Remove the baking paper and bake for a further 5-10 minutes until the pastry looks dry and cooked through.

Fill and do the final bake:

  1. Give the filling a stir and then pour it into the pastry case. Return to the oven for a further 20-25 minutes until the filling is set where it barely wobbles when the tin is shaken.
  2. Remove from the oven and allow to cool.
  3. Decorate with fresh berries, if desired, just before serving.

Notes

Vegan option: use vegan block 'butter' in the pastry and filling.

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Pantry Peach Galette

Pantry Peach Galette
I love baking with fresh fruit, but you always don’t have to wait for your favorite fruits to be in season to bake with them. You can use frozen fruit or canned fruit to make delicious desserts, too! This Pantry Peach Galette is an easy and delicious dessert that you can bake up …

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Pantry Peach Galette
I love baking with fresh fruit, but you always don’t have to wait for your favorite fruits to be in season to bake with them. You can use frozen fruit or canned fruit to make delicious desserts, too! This Pantry Peach Galette is an easy and delicious dessert that you can bake up with ingredients that are probably in your pantry right now.

A galette is a free-form pie that is shaped on a baking sheet, not in a pie pan. They are meant to have a rustic, handmade look to them – and they’re easier to put together than most traditional pies. Galettes can have all kinds of fillings, although fruit is usually the most common. This particular galette has a filling that is made with peach preserves and canned peaches, so you don’t need to make a trip to the grocery store or wait until peaches are in season to give it a try.

Jarred peaches that are packed in juice are my top choice for this recipe, although they should be drained of juice before using.. If you don’t have that, you can use canned fruit that is packed in syrup, so long as you completely drain the syrup first. Heavy syrup will make this pastry too sweet and can simply add too much excess moisture to the recipe. Jarred and canned peaches are usually already halved. For this recipe, you’ll want to cut each peach half into thirds or quarters.

I used a homemade pie crust for this recipe that is made with a blend of whole wheat and all purpose flour. The whole wheat flour gives the crust a nutty flavor that adds a nice contrast to the sweet, juicy peaches. If you only have all purpose flour, you can simply substitute it for the whole wheat flour in my recipe below – or use your own recipe, if you prefer! You can also use refrigerated or frozen pie dough, so take a peek in your freezer and see if you have any unused pie crusts leftover from holiday baking in there that need to be used up.

Bake the galette until it is golden brown and the filling is bubbling. Unlike a fresh fruit tart or pie, the tenderness of the peaches is not a good indicator of doneness because jarred/canned peaches are usually already quite tender. If the crust appears to be browning too much, put a little bit of aluminum foil loosely over it.

The galette will be ready to eat as soon as it has cooled down. Serve it in generous wedges and pair it with a scoop of vanilla ice cream, if you have some. It is best on the day that it was baked, so don’t hesitate to indulge in a second slice!

Pantry Peach Galette
dough for 1 9-inch pie crust, chilled
1 cup peach preserves
1 cup chopped thinly sliced, canned peaches

Preheat the oven to 400F. Line a baking sheet with parchment paper.
Roll out chilled pie crust on a lightly floured surface until it is a round about 10-11-inches across (approx 1/8-inch thick). Transfer to a parchment-lined baking sheet.
Spread peach preserves on rolled out crust, leaving a 1-inch border around the edges. Arrange peach slices evenly over the preserves. Fold the border of pastry up over the cut peaches to form the outer edge of the crust and prevent juice from the fruit from leaking out.
Bake for about 40 minutes, or until galette is golden brown.

Serves 6-8

Whole Wheat Pie Crust
2/3 cup all purpose flour
1/2 cup whole wheat flour
1/4 tsp salt
1 tbsp sugar
5 tbsp butter, cold and cut into a few pieces
3-4 tbsp cold water

Whisk together flours, salt and sugar in a large bowl. Rub in butter with your fingertips until the mixture resembles a very coarse, wet sand with no pieces larger than a pea. Pour in water and press dough together with your hands until it comes together into a ball. Add a bit more water if necessary.
Wrap dough disc in plastic wrap and refrigerate it for 4 hours, or until ready to use (freeze for 1 hour for faster prep). Roll out on a floured surface and bake according to [the pie/galette] recipe directions.

Makes 1 crust.

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Everything Smoked Salmon Tart.

Spring is going to look mighty fine with this smoked salmon tart! Okay so this is my new favorite brunch idea, HELLO!!!  A few weeks ago my mom asked me what to serve for a little lunch party. After giving her a few suggestions, it really solidified a perfect lunch menu for me. A puff […]

The post Everything Smoked Salmon Tart. appeared first on How Sweet Eats.

Spring is going to look mighty fine with this smoked salmon tart!

This everything smoked salmon tart is perfect for brunch! Puff pastry sprinkled with everything seasoning, slathered in cream cheese and topped with salmon.

Okay so this is my new favorite brunch idea, HELLO!!! 

everything puff pastry

A few weeks ago my mom asked me what to serve for a little lunch party. After giving her a few suggestions, it really solidified a perfect lunch menu for me. A puff pastry tart is just too good to pass up. Because it’s easy but fancy. And super versatile.

You can serve it with a soup. 

You can serve it with a salad.

Or you could serve it with both! 

cream cheese puff pastry

It’s so light but in a way, feels like pizza. I mean, we all know I love a good puff pastry pizza. Because I’ve even made a breakfast version of one before too. 

It’s easily customizable too. 

Which is what I really love about this one and why you should make it in the first place. What would you put on a smoked salmon bagel? Put it on here! What would you leave off? Don’t add it. Make it yours, throw whatever you’d like on top, add something equally as delicious. 

This everything smoked salmon tart is perfect for brunch! Puff pastry sprinkled with everything seasoning, slathered in cream cheese and topped with salmon.

The puff pastry has a perfect everything border. It’s the best! I first started making my own everything seasoning when testing recipes for Seriously Delish. It’s easy to make and you can store it in your pantry. I love that you can make a huge batch of it and have it for everyday use. 

Likewise, you could just buy the jarred version too – whichever works for you. 

This everything smoked salmon tart is perfect for brunch! Puff pastry sprinkled with everything seasoning, slathered in cream cheese and topped with salmon.

After the pastry is baked, you slather the whole dang thing with cream cheese. WHIPPED cream cheese. This is important! You gotta use the whipped version. First, the pastry is so flakey and delicate that it’s difficult to spread anything on top. Second, the whipped cream cheese is lightly and fluffier and makes the spreading part easier. 

Not to mention, you want it to look pretty. But don’t worry about removing some of the flakey bits. You’re going to cover the cream cheese up anyway!

This everything smoked salmon tart is perfect for brunch! Puff pastry sprinkled with everything seasoning, slathered in cream cheese and topped with salmon.

Then!

We finally top it with smoked salmon.

A sprinkling of pickled onions, or if you’re in a pinch, very thinly sliced red onion.

Some dill or other delicious herbs you love.

Capers! You know I love that briney punch. 

Maybe one more pinch of everything seasoning.

And definitely a big squeeze of fresh lemon.

This everything smoked salmon tart is perfect for brunch! Puff pastry sprinkled with everything seasoning, slathered in cream cheese and topped with salmon.

THIS IS SO GOOD.

So lovely for a brunch or a lunch or just a snack on the weekend. It’s easy and delish and different enough from your regular old bagel.

It’s crispy and crunchy and everything I love so much.

This everything smoked salmon tart is perfect for brunch! Puff pastry sprinkled with everything seasoning, slathered in cream cheese and topped with salmon.

Everything Smoked Salmon Tart

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Everything Smoked Salmon Tart

This everything smoked salmon tart is perfect for brunch! Puff pastry sprinkled with everything seasoning, slathered in cream cheese and topped with salmon.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1 sheet puff pastry, thawed if frozen
  • 1 to 2 tablespoons everything seasoning (recipe below)
  • 1 large egg + 1 teaspoon water, lightly beaten for egg wash
  • 2/3 cup whipped cream cheese
  • 3 to 4 ounces smoked salmon
  • quick pickled onions, for garnish
  • fresh dill, for sprinkling
  • capers, for garnish
  • thinly sliced lemon

my everything seasoning

  • 2 tablespoons dried minced onion
  • 2 tablespoons toasted sesame seeds (I also added in black sesame here!)
  • 1 tablespoon poppy seeds
  • 1 tablespoon dried minced garlic
  • 1 teaspoon flaked sea salt
  • 1/4 teaspoon black pepper

Instructions

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or foil.
  • Place a sheet of puff pastry on the baking sheet. Poke holes all over the puff pastry with a fork. Brush the entire thing with the egg wash. Sprinkle the edges of the sheet with the everything seasoning.
  • Bake the puff pastry for 20 to 25 minutes, until it’s golden brown and puffy, If it’s puffed up a lot in the center, you can poke it with a fork to deflate it a bit.
  • Let the pastry cool slightly. Gently spread the cream cheese over the tart. This will be tricky because it will lift a few flakey bits from the top of the pastry, but that’s okay! That’s why it is important to use whipped cream cheese - it is light and fluffy and not as heavy as the non-whipped cream cheese.
  • Layer the smoked salmon on top of the cream cheese. Sprinkle on the pickled onions, fresh dill, capers and another pinch of everything seasoning. Add on a squeeze of fresh lemon. Slice and serve!

my everything seasoning

  • Stir everything together until combined. This makes extra so store it sealed in your pantry!

This everything smoked salmon tart is perfect for brunch! Puff pastry sprinkled with everything seasoning, slathered in cream cheese and topped with salmon.

It’s everything! Literally.

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Simple Rhubarb Tart

Every time rhubarb season rolls around, I’m IN on it, buying it as often as I can make an excuse to! This recipe is for a super simple rhubarb tart, which really lets the flavour shine. It’s possibly the simplest a rhubarb tart can get, with only 5 ingredients needed to bake up the prettiest dessert! For a few months at the end of 2018, I had the luck to assist Frankie Unsworth, an amazing food stylist who just is the loveliest, happiest person! Her book had just come out that summer too which is centred around delicious recipes with specific styling tips for each and every one. There are also notes on helpful tools to buy and sneaky methods to use to make food look its best. After reading the whole book last year, the 5-ingredient rhubarb tart from was stuck in my mind and, once the rhubarb started to appear in the market, it was destiny that I would make it. I made my life a bit more complicated by making my own rough puff pastry for the tart (see here for my tutorial on how to make some yourself!). But if you stick to using shop bought […]

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Simple Rhubarb Tart on a tray on the counter

Every time rhubarb season rolls around, I’m IN on it, buying it as often as I can make an excuse to! This recipe is for a super simple rhubarb tart, which really lets the flavour shine. It’s possibly the simplest a rhubarb tart can get, with only 5 ingredients needed to bake up the prettiest dessert!

Simple Rhubarb Tart with chopped pistachios by Izy Hossack

For a few months at the end of 2018, I had the luck to assist Frankie Unsworth, an amazing food stylist who just is the loveliest, happiest person! Her book had just come out that summer too which is centred around delicious recipes with specific styling tips for each and every one. There are also notes on helpful tools to buy and sneaky methods to use to make food look its best.

After reading the whole book last year, the 5-ingredient rhubarb tart from was stuck in my mind and, once the rhubarb started to appear in the market, it was destiny that I would make it.

Simple Rhubarb Tart with chopped pistachios

I made my life a bit more complicated by making my own rough puff pastry for the tart (see here for my tutorial on how to make some yourself!). But if you stick to using shop bought stuff (especially if you can get the all-butter puff), it’s going to be incredibly delicious too.

A simple frame of puff pastry is filled with sugar, pistachios and rhubarb before baking. It’s almost like a galette but more sophisticated thanks to the sharp, neat edges of the square pastry. As an optional extra, Frankie recommends brushing honey over the rhubarb to make it shiny! It’s a bit fiddly as you need to do some measuring to make it all fit together perfectly, but that really is the hardest part!

Other simple tarts:

Simple Rhubarb Tart

Simple Rhubarb Tart

Yield: a 25cm square tart, serves 6

Ingredients

  • 80 g (1/2 cup) shelled pistachios
  • 5 tbsp caster (superfine) sugar
  • 1 large egg
  • 300-400g (11-14 ounces) rhubarb (see notes)
  • 320 or 375g (11.5 or 13.5 ounces) ready-rolled puff pastry (see notes)

To serve:

  • 2 tbsp clear honey, warmed
  • 6 tbsp creme fraiche or ice cream

Instructions

  1. Preheat the oven to 200°C (180°C fan / 400°F). Line a large baking tray with baking parchment.
  2. Very finely chop the pistachios (or pulse in a food processor). Place in a small bowl with the sugar and mix well.
  3. In a separate small bowl, beat the egg until smooth.
  4. Trim the tough ends and leaves off of the rhubarb. Cut each stalk into 20cm (8-inch) lengths.
  5. Unroll the pastry and lay it out on a work surface. Trim to a 25cm (10-inch) square. Using the tip of a knife, make an incision all the way around the square about 2.5cm (1-inch) in from the outside edge. Do not cut all the way through. The rhubarb will sit within the resulting 'frame'. Transfer to a piece of baking parchment so you can move it around freely.
  6. Cut four 22.5 x 2.5cm (9 x 1 inch) strips out of the remaining pastry. Brush the scored pastry 'frame' with the beaten egg, then lay the strips of pastry over it. You don't want the strips to overlap so place each strip flush against the next and continue all the way around to make a frame. If at any point the pastry feels warm and is hard to work with, transfer to the fridge to chill for 10 minutes. Brush the strips with more egg wash.
  7. Prick the base all over with a fork then scatter three quarters of the pistachio mixture over it evenly.
  8. Transfer the pastry to a baking tray and bake for 15 minutes. Remove from the oven and arrange the rhubarb as tightly and neatly as possible in a row inside the frame.
  9. Scatter the remaining pistachio sugar haphazardly over the rhubarb and flick a little water over it. Bake for a further 15-20 minutes until the pastry is golden, the base is crisp, and the rhubarb tender.
  10. To serve, brush the rhubarb with a little warmed honey (if using) and cut into portions. Add a dollop of creme fraiche or ice cream.

Notes

  • From 'The New Art of Cooking' by Frankie Unsworth
  • You can make your own rough puff pastry using this recipe and use that instead of the ready-rolled puff pastry.
  • The amount of rhubarb needed is going to depend on how thick the stems are. Frankie recommends 5-7 sticks when using the thick stuff. I was using much thinner stems and needed 12 stems (which weighed around 300g).
  • This will be very easy to vegan-ise: use a ready made puff pastry that is vegan friendly (most of the ones in the supermarket are). Mix 2 tbsp non-dairy milk with 2 tbsp maple syrup and use that instead of the egg wash. Lastly, brush the rhubarb with maple syrup instead of honey and serve with non-dairy vanilla ice cream!

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Butternut Squash & Caramelised Shallot Tart

Every year I try to come up with some plant-based alternatives to Turkey. Most of the time I’m drawn to winter squash for their versatility and beauty. This year for my veggie Christmas main (which was also for Thanksgiving), I made a savoury butternut squash tart in a walnut-oat crust. I topped it off with balsamic-caramelised shallots and some baby kale. It was an utter delight!! The filling is slightly creamy and sweet and you get the savoury flavour from the crust and shallots. It pairs VERY well with a bit of gravy (I make mine with veg stock, brown onions, lots of marmite and MSG) which I think is a *must* when it comes to a Holiday main. I use chickpea flour with water to set the filling but, if you’re not vegan/making it for vegans, an egg can be used instead. If you’re not feeling up for making a tart crust (understandable when theres 10000 other things to make for Christmas lunch), you can always buy chilled shortcrust pastry from the supermarket and use that instead as it’s usually vegan-friendly. Serving size/serving more people This recipe makes one smallish tart, enough for 4 people as a main with […]

The post Butternut Squash & Caramelised Shallot Tart appeared first on Izy Hossack – Top With Cinnamon.

Overhead image of sliced squash tart with shallots and kale

Every year I try to come up with some plant-based alternatives to Turkey. Most of the time I’m drawn to winter squash for their versatility and beauty. This year for my veggie Christmas main (which was also for Thanksgiving), I made a savoury butternut squash tart in a walnut-oat crust. I topped it off with balsamic-caramelised shallots and some baby kale. It was an utter delight!!

A squash tart with bowls of caramelised shallots and baby kale

The filling is slightly creamy and sweet and you get the savoury flavour from the crust and shallots. It pairs VERY well with a bit of gravy (I make mine with veg stock, brown onions, lots of marmite and MSG) which I think is a *must* when it comes to a Holiday main. I use chickpea flour with water to set the filling but, if you’re not vegan/making it for vegans, an egg can be used instead.

If you’re not feeling up for making a tart crust (understandable when theres 10000 other things to make for Christmas lunch), you can always buy chilled shortcrust pastry from the supermarket and use that instead as it’s usually vegan-friendly.

Serving size/serving more people

This recipe makes one smallish tart, enough for 4 people as a main with sides. You could even cut it into 8 pieces to have as a starter! If you’re cooking for more people, the recipe doubles very well and can be made as one large tart in a 28cm (11-inch) loose-based tart tin.

A sliced savoury squash tart with caramelised shallots with a slice removed on a side plate

To make ahead of time

To make this ahead of time you can prep the tart crust, filling and shallots the day before serving and leave them all separate. You can keep the crust out at room temperature but chill the filling & shallots. About 30 minutes before you’re about to serve, stir the filling up (as it may have thickened), spread it into the crust, and bake the tart as instructed in the recipe. Finally, warm up the shallots in their pan on the stove or in the oven (covered with a lid, for around 5 minutes) and top the tart with the warm shallots & a handful of leaves.

Butternut Squash & Caramelised Shallot Tart

Butternut Squash & Caramelised Shallot Tart

Yield: serves 4
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes

Ingredients

Tart filling:

  • 500g (1 lb) butternut squash, peeled, seeds removed
  • 4 tbsp (1/4 cup) extra virgin olive oil
  • 3 large or 5 small garlic cloves, peeled, crushed
  • 2 tbsp tahini
  • 1 tsp chilli crisp (optional)*
  • 3 tbsp chickpea flour (see notes)
  • 3 tbsp water
  • zest of 1 lemon, finely grated
  • 3 sprigs fresh thyme, leaves picked
  • Salt, to taste

Tart crust:

  • 60g (1/2 cup) walnuts
  • 45g (1/2 cup) rolled oats
  • 1 tsp baking powder
  • 1/4 tsp fine salt
  • 1/2 tsp fennel seeds
  • 120g (1 cup) plain white (all-purpose) flour
  • 3 tbsp extra virgin olive oil
  • 2 to 4 tbsp non-dairy milk or water

Shallots:

  • 200g (7 ounces) shallots, halved, peeled
  • 1 tbsp extra virgin olive oil
  • 1 tbsp granulated sugar
  • Pinch of salt
  • 1 tbsp balsamic vinegar
  • handful of salad leaves, to serve (optional)

Instructions

Cook the squash:

  1. Cut the butternut squash into roughly 2 inch (5cm) chunks. Heat the olive oil in a large pot (I use a dutch oven here) on the stove over a medium heat. Once hot, add the squash and a pinch of salt and stir to coat. Cover with a lid and lower the heat to medium-low. Leave to cook, stirring occasionally, until the chunks and soft and starting to break down (about 15 minutes). Remove from the heat and set aside.


Make the crust:

  1. Preheat the oven to 180°C fan (350°F).
  2. Place the walnuts and oats in a food processor and blitz until you get a scruffy mealy texture. Add the baking powder, salt, fennel seeds and flour to the food processor and pulse to combine. Add the olive oil and 2 tbsp of the non-dairy milk and pulse together until you get a cohesive dough. You may need to add more milk to get it to come together.
  3. Crumble the dough into the base of a 23-cm (9-inch) springform cake tin (or a loose-based tart tin) and use your fingertips to press it down into an even layer over the base and up the sides of the tin (in a springform tin it should come up about 3cm high). Reserve a little bit of the dough for patching up cracks later on. Prick the crust all over with a fork.
  4. Place the cake tin/tart tin on a baking sheet and then into the oven. Bake for 10-15 minutes until it looks dry. Remove from the oven and use the reserved pastry to patch up any cracks that may have formed. Set the crust aside.

Make the filling:

  1. Blend the cooked squash until smooth - you can either do this straight in the pot using an immersion blender (hand blender/stick blender) or by transferring it to a food processor/blender and blitzing, then transferring to a mixing bowl.
  2. Add the remaining filling ingredients and stir together. Taste and season with salt as needed.
  3. Pour the filling into the pre-baked crust. Bake for 15-20 minutes until the top looks set and dry.

Cook the shallots:

  1. Heat the olive oil in a heavy, oven-proof frying pan/skillet over a medium heat. Sprinkle over the sugar in an even layer and then lay the shallots cut side-down over the sugar.
  2. Lower the heat to medium-low and leave to cook until you get a nice brown crust underneath (about 5 minutes). Flip each half over and allow to cook until the other side is browned (about 5 minutes again).
  3. Sprinkle with a pinch of salt and then pour in the balsamic vinegar. Cover with a lid or a piece of foil and transfer to the oven - roast for 15-20 minutes until the shallots are soft all the way through. Remove from the oven and uncover.

Finish the tart:

  1. Top the cooked tart with some leafy greens (I used baby kale) and the caramelised shallots. Serve warm.

Notes

  • *I use the Lao Gan Ma 'crispy chilli in oil' which is BANGING!! Get yourself some from your local East Asian food shop, or online.
  • If you're not vegan, you can use 1 egg instead of the 3 tbsp chickpea flour + 3 tbsp water in the filling.
  • Tart crust adapted from Amy Chaplin
  • This recipe makes one smallish tart, enough for 4 people as a main with sides. You could even cut it into 8 pieces to have as a starter though. If you're cooking for more people, the recipe doubles very well and can be made as one large tart in a 28cm (11-inch) loose-based tart tin.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

The post Butternut Squash & Caramelised Shallot Tart appeared first on Izy Hossack - Top With Cinnamon.

Chocolate Fudge Pecan Pie Tart.

I am desperately in love with this chocolate pecan tart. Desperately, I tell you! Crazy desperate.  You know how holidays are so magical when you are a child, then you grow up and realize how much work the adults put into that one day? Because you are an adult? Well  a few years ago I […]

The post Chocolate Fudge Pecan Pie Tart. appeared first on How Sweet Eats.

I am desperately in love with this chocolate pecan tart.

This chocolate pecan tart is the best dessert ever. Chocolate fudge and gooey pecan pie in a shortbread crust - everyone goes crazy!

Desperately, I tell you! Crazy desperate. 

pecan pie filling

You know how holidays are so magical when you are a child, then you grow up and realize how much work the adults put into that one day? Because you are an adult?

Well  a few years ago I had an epiphany and realized that I LOVE the work and prep leading up to a holiday. That’s what I adore about it.

Sure, I love the actual DAY. It’s amazing spending that day with my family and cooking delicious food. But now that I’m a certified grown up (or, so they say, even though I’m convinced I’m 16), I realize that a lot of magic for me comes in the planning and the prep. It makes the magic last longer too!

pecan tart prepped for the oven

So I’m rambling all about this tart today because you can make it ahead of time! Prep it a day before (even though to be honest, it’s totally delish two or three days after too!) then hide it from yourself so you don’t eat it all. 

It’s a game changer!

This chocolate pecan tart is the best dessert ever. Chocolate fudge and gooey pecan pie in a shortbread crust - everyone goes crazy!

Now. 

For years, we have all loved these salted chocolate pecan pie bars. They are SO flavorful and delicious. I get messages all.the.time. from those of you who make those bars and enjoy them a few times per year. 

This is like that, in tart form!

Sometimes a tart is prettier. Sometimes you don’t need a gigantic pan of bars that you want to devour every night. 

This chocolate pecan tart is the best dessert ever. Chocolate fudge and gooey pecan pie in a shortbread crust - everyone goes crazy!

The tart is where its at! 

This chocolate pecan tart is the best dessert ever. Chocolate fudge and gooey pecan pie in a shortbread crust - everyone goes crazy!

It’s crazy, because growing up, pecan pie NEVER drew me in. Ever! Mother Lovett made the best pies, but she never made pecan pie. She did, on the other hand, make mince meat pie and we absolutely lost our minds over that because as kids we thought she made raw meat pie.

But anyhoo. 

I figured that pecan pie was full of… nuts. And only nuts. Right? It sounds logical in your a tween brain. 

This chocolate pecan tart is the best dessert ever. Chocolate fudge and gooey pecan pie in a shortbread crust - everyone goes crazy!

It wasn’t until I tasted it years later that I realized pecan pie is basically homemade candy. But, like, ooey gooey, melt-in-your-mouth candy. Almost too rich candy. The richest, most decadent candy that you crave!

I loved it. 

However, it wasn’t until I added chocolate that it CHANGED MY LIFE. 

Seriously. We went from being a pumpkin pie family on Thanksgiving to needing a chocolate pecan treat no matter what. It’s expected now. Because look at that, HELLO.

This chocolate pecan tart is the best dessert ever. Chocolate fudge and gooey pecan pie in a shortbread crust - everyone goes crazy!

P.S. Okay wait! This is semi-embarrassing but considering I live for pop culture, do you know what I always think of when pecan pie pops into my head? If you were an OG True Blood fan, you may remember the scene where Sookie sits at the kitchen table eats an ENTIRE pecan pie. 

Remember?

That’s crazy. How did she survive? Because pecan pie is the richest pie on the planet.

Can you even imagine? Because I cannot.

This chocolate pecan tart is the best dessert ever. Chocolate fudge and gooey pecan pie in a shortbread crust - everyone goes crazy!

All rambles aside, this tart is a dream! Shortbread crust, the richest, fudgiest chocolate pecan filling, topped with crunch whole pecans. Baked to perfection.

Sliced for your life! 

This chocolate pecan tart is the best dessert ever. Chocolate fudge and gooey pecan pie in a shortbread crust - everyone goes crazy!

Chocolate Pecan Tart

Chocolate Fudge Pecan Tart

This chocolate pecan tart is the best dessert ever. Chocolate fudge and gooey pecan pie in a shortbread crust – everyone goes crazy!

crust

  • 1/2 cup unsalted butter, (softened)
  • 1/3 cup brown sugar
  • 1 ¼ cups all-purpose flour
  • 1/2 teaspoon salt

filling

  • 2 large eggs, (lightly beaten)
  • 2/3 cup light corn syrup
  • 1/4 cup brown sugar
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 6 ounces high-quality dark chocolate, (chopped)
  • 1 ½ cups pecans, (chopped)
  • 1 cup unsalted whole pecans, (for topping)
  1. Preheat the oven to 350 degrees F. Spray a 10-inch tart pan with nonstick spray.
  2. In the bowl of your electric mixer, beat the butter, brown sugar, flour and salt together, starting on low speed and increasing to medium. The mixture will be in coarse crumbs and almost crumbly and dough like. Press it evenly into the bottom of the greased pan. Bake for 20 to 25 minutes, until slightly browned. Let it cool for about 10 to 15 minutes.
  3. To make the filling, whisk together the eggs, syrup and sugar until smooth. Whisk in the bourbon and vanilla extract. Use a spatula to fold in the chocolate and chopped pecans. Pour the filling on top of the crust. Top with the whole pecans.
  4. Bake for 30 to 40 minutes, until the center is set. Remove from the oven and let cool before serving. You can make this a day or two ahead of time and store it in the fridge.

This chocolate pecan tart is the best dessert ever. Chocolate fudge and gooey pecan pie in a shortbread crust - everyone goes crazy!

This is literally heaven on earth.

The post Chocolate Fudge Pecan Pie Tart. appeared first on How Sweet Eats.