Brown Rice Flour Is Baking Magic

In Mother Grains, Roxana Jullapat—baker and co-owner of Friends & Family in Los Angeles—shares “recipes for the grain revolution,” celebrating the flavors and textures and wonders of buckwheat, corn, oats, and then some. But the rice chapter caught…

In Mother Grains, Roxana Jullapat—baker and co-owner of Friends & Family in Los Angeles—shares “recipes for the grain revolution,” celebrating the flavors and textures and wonders of buckwheat, corn, oats, and then some. But the rice chapter caught my eye the most, with its gooey peach cobbler and sticky banoffee pie (both excerpted below, oh yes). Today, pour yourself a cup of tea and hang out with Roxana to learn what makes brown rice flour such an invaluable ingredient. Then get baking.


Q&A With Roxana

Emma Laperruque: What do you like about baking with brown rice flour?

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Raspberry Puff Pastry Tart

I’m a big fan of this puff pastry tart; it’s flaky crust and creamy center hit all the right notes. The raspberries add a burst of freshness, and are the perfect partner to the pastry cream topping. It’s a wonderful balance of flavors…

Raspberry Puff Pastry Tart

I’m a big fan of this puff pastry tart; it’s flaky crust and creamy center hit all the right notes. The raspberries add a burst of freshness, and are the perfect partner to the pastry cream topping. It’s a wonderful balance of flavors and textures, and would be delightful for Mother’s Day or Brunch.  You can make my homemade rough puff pastry, or use store-bought, whichever you prefer! Both will result in a delicious dessert.  Here’s my cheater method for this raspberry tart: Simply use one sheet of store-bought puff pastry (look for a puff pastry that has real butter in it for best results) + and this easy cream cheese filling. To make the cream cheese filling: In the bowl of a standing mixer fitted with a whisk attachment, whip 4 oz  [113 g] room temperature cream cheese, 4 tablespoons of granulated sugar, 1 teaspoon of pure vanilla extract, and a pinch of salt on medium-high until light and fluffy (1 to 2 minutes). Reduce the speed to low and add 1 cup [240 g] of  heavy cream in a slow, steady stream. Once the cream is incorporated, scrape down the mixer bowl, then increase the speed to medium-high […]

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A Silky Chocolate Tart With the Crunchiest Quinoa Crust

Our friends at Imperfect Foods are reimagining grocery delivery. Their mission: to eliminate food waste and build a kinder, less wasteful world. So we’re sharing smart recipes and meal-planning tips that make the most of their grocery delivery offering…

Our friends at Imperfect Foods are reimagining grocery delivery. Their mission: to eliminate food waste and build a kinder, less wasteful world. So we're sharing smart recipes and meal-planning tips that make the most of their grocery delivery offerings—from a wide variety of produce to their budget-friendly pantry and private-label goods (think: pasta, grains, chocolate, and more).


My best friend Erin has always been the most prepared person I know.

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Apple Crunch Tart

One of the things I keep vowing to do is to read more books. It’s hard when I’m at home, where there are many other things beckoning for my attention. But when I go on vacation, I bring a few books along and find a good chair to park myself in as much as possible. It helps that internet is either non-existent, or the connection…

One of the things I keep vowing to do is to read more books. It’s hard when I’m at home, where there are many other things beckoning for my attention. But when I go on vacation, I bring a few books along and find a good chair to park myself in as much as possible. It helps that internet is either non-existent, or the connection to it is poor, out in the countryside, where some of my friends don’t even have WiFi at home. It drives me nuts for the first few hours, then I ease into it and relax knowing that the rest of the world can wait, while I envelope myself in a good read.

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French Apple Tart: Tarte fine aux pommes

Come fall, you’ll see tartes fines aux pommes in bakeries across France. In contrast to fancy pastries many pastry shops are known for, these thin apple tarts are French baking at its most basic, and at its best. A thin crust of buttery, crackly puff pastry with a fan of baked apples on top, then glazed, these simple tarts are normally served without any accompaniment,…

Come fall, you’ll see tartes fines aux pommes in bakeries across France. In contrast to fancy pastries many pastry shops are known for, these thin apple tarts are French baking at its most basic, and at its best. A thin crust of buttery, crackly puff pastry with a fan of baked apples on top, then glazed, these simple tarts are normally served without any accompaniment, however you wouldn’t get any complaints from me if there was a scoop of vanilla ice cream, cinnamon ice cream, or salted butter caramel ice cream, on top.

My discerning Frenchman likes things simpler and would tell me to leave it alone, but if I just happened to have some ice cream on hand, and was serving myself a scoop, I know from experience that he wouldn’t refuse one, too.

Continue Reading French Apple Tart: Tarte fine aux pommes...

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!    

The post Tahini Caramel Apple Tart appeared first on Izy Hossack – Top With Cinnamon.

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, […]

The post Treacle Tart appeared first on Izy Hossack – Top With Cinnamon.

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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