Cherry Pie spiced with Mahleb

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Baking pie from scratch will test your patience. The pie dough is refrigerated overnight, the cherries are halved, pitted and macerated with sugar, the assembled pie is chilled in the fridge then baked for over an hour for an ultra flaky and fantastically browned finished. And finally – just when you thought that you were going to serve it – you will have to let it sit on the counter for a few hours to set the cherry filling completely. I’m not scaring you away, the process is not as challenging as an elaborate pastry project, but it does require prepping ingredients in advance so it’s a good idea to read this recipe carefully before getting started!

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I used sweet dark cherries for this recipe and a hint of mahleb powder which is completely optional but I was looking for something unique to complement the cherry flavor. Other options include a splash of rum, lemon zest, a hint of cinnamon etc. Don’t be afraid to experiment with flavors!

Pie Dough: Recipe from Serious Eats
350g (2½ cups) all-purpose flour, cold
25g (2 Tbsp) granulated sugar
5g (1 tsp) kosher salt
280 grams (2½ sticks) unsalted butter, cut into 1/4-inch cubes
85ml (6 Tbsp) ice cold water

1. Make ice water by combining enough water with ice and have it ready.
2. Cut the butter sticks into cubes and chill if needed.
3. Combine flour, sugar and salt in the bowl of a food processor and pulse to combine (I usually put it in the fridge at this point to turn it cold).
4. Spread the butter cubes over the flour surface and pulse until the butter is the size of a large pea. Trickle ice water through the tube a tablespoon at a time while pulsing to evenly distribute the water in the mixture until the dough just starts to collect in clumps up the sides of the bowl (the dough will look sandy at this point but holds together when squeezed in the palm of your hands).
5. Tip the dough in a large bowl and get rid of any gooey clumps that usually collect around the blade. Take half of the mixture and wrap in plastic wrap then using a roll pin, roll the plastic packet into a circle about 6″-8″ wide, making sure to roll it very tightly especially around the edges. Repeat with the other half.
6. Chill overnight (8 hours or up to 3 days) or the freezer until later use.

Filling:
925g pitted cherries
100g granulated sugar
2 tsp lemon juice

1 vanilla bean, scrapped
1 tsp lemon zest
2 Tbsp cornstarch flour
1 Tbsp ground mahleb
2 Tbsp granulated sugar
Pinch of salt

Cubes of butter (Roughly ¼ in. or ½ cm)
Egg wash (beat 1 small egg with 1 tsp water and a pinch of salt)
Turbinado sugar for sprinkling

1. Mix the pitted cherries with the granulated sugar and lemon juice in a medium bowl. Cover and let sit overnight in the fridge.
2. The next day, drain the cherries from their juices and set aside. In a small bowl, mix the vanilla bean, lemon zest, cornstarch, ground mahleb, sugar and salt making sure that the vanilla bean paste is evenly distributed. Sprinkle mixture over the strained cherries and toss to combine.
3. Roll out the first disk on a lightly floured surface into a 14″ (35 cm) round for a 9″ (23 cm) pie pan. Wrap dough lightly around a rolling pin and transfer to the pie pan. Gently press dough into the bottom and sides of the pan. Trim the dough to allow a 1″ (2.5 cm) overhang. Pour the cherry filling into the pastry shell. Roll out the second pie crust to top the filling and create small slits to allow venting or create a decorative lattice top.
4. Brush the pie crust with the egg wash, dot with small cubes of butter through the lattice crust, sprinkle generously with turbinado sugar. Refrigerate the pie for at least 30 minutes.
5. Meanwhile, preheat the oven to 375ºF (190ºC) and place a large baking sheet in the middle rack. Place the pie on the baking sheet and bake for 80-90 minutes until the crust is golden brown and the filling is bubbling. Remove from the oven and let cool completely at least a couple of hours on a wire rack before serving.

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Tarte Aux Fraises

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My all time favorite classic french dessert made with a buttery, crumbly pâte sucrée then topped with a silky rich vanilla crème pâtissière and delicious strawberries!

Pâte Sucrée (recipe from Hint of Vanilla)
150g unsalted butter, room temperature
112g icing sugar
1g salt
50g eggs whisked (roughly 1 medium egg)
250g all-purpose flour
20g cornstarch

1. In a bowl of a stand mixer fitted with the paddle attachment, cream the butter for a few minutes until light and fluffy. Add the icing sugar and cream together. Scrape down the sides and bottom of the bowl then add the salt and egg. Mix until combined.
2. In a medium bowl, sift the flour and cornstarch. Slowly add to the butter mixture while paddle is turning until just incorporated.
3. Remove from the mixer, shape into a large flat circle, wrap in plastic wrap, and refrigerate for at least 2 hours (preferably overnight).
4. Take out the disk of dough and let it warm up slightly so it is easier to roll out. Lightly dust a work surface with flour (I like rolling it out on a large sheet of parchment paper for easier transfer). Using a rolling pin, roll out the dough to about 3mm and line your 9″/23cm tart tin, then cut the overhanging dough around the edges (If the dough is too soft to work with, pop it in the fridge to harden). Using a fork, prick the surface of the dough to prevent the surface from rising while baking and refrigerate it again until firm.
5. Preheat the oven to 350°F (180°C). Crumple up a piece of parchment paper and then smooth it back out again. Place it in your tart tin and fill it with rice or pie weights. Make sure to press it into the corners of the tart.
6. Blind bake the tart shell for 15 minutes, then remove from the oven, remove the weighed parchment, and bake for another 10 minutes until the pastry is an even golden color. Remove from the oven and let cool completely.

Crème Pâtissière
250ml milk
25g granulated sugar
25 granulated sugar
3 egg yolks
1/2 vanilla bean scraped and pod saved
17g corn starch
20g butter, cubed at room temperature

1. In a medium saucepan, combine the milk with the scraped vanilla bean seeds and the pod. At this point, you can cover and refrigerate the mixture overnight to intensify the vanilla flavor or proceed to the next step.
2. Whisk in half of the granulated sugar in the saucepan and put on a stovetop on medium heat to slowly bring it up to barely a simmer.
3. In a separate bowl, whisk together the egg yolks, sugar and corn starch. When the milk is hot (don’t let it boil), very slowly pour it over the egg mixture while whisking constantly and fast to prevent the yolks from curdling.
4. Working quickly, strain the milk-egg mixture through a fine mesh sieve back into the saucepan and cook on medium heat whisking continuously.
5. Cook the pastry cream for 2 minutes until it thickens then remove from the heat, and add the butter one at a time, whisking until fully incorporated.
6. Transfer the pastry cream to a glass container and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Store in the fridge to cool completely.

Assembly:
Take out the cooled pastry cream and give a quick stir to make it homogeneous and spreadable. Spread it on the pâte sucrée and top it off with thinly sliced strawberries or any summer fruit of your choice!

Bey To Bay: Toscakaka Cake

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It took me awhile to write this post. I don’t even know how to start describing my obsession with this incredibly delicious Swedish cake. It’s the type of cake that you want to bake over and over again, show off at gatherings, and eat at least two slices with a cup of coffee. It’s simply a wonderful recipe that you want to keep all to yourself and not share with anyone else.

But it would be selfish of me to find a cake recipe that brings so much joy and not share it on the blog (I didn’t develop the recipe after all!). I came across this Toscakaka cake several years ago here and I’ve been making it ever since. The contrast of the crunchy caramel almond layer with the thick buttery soft cake layer that instantly melts in your mouth is completely addictive. It’s a really big hit among my friends and family – so when my talented and coffee-obsessed best friend Jeremy came up with the idea to try a coffee and cake pairing post, this seemed like the perfect opportunity to combine our creativity.

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For the pairing, we wanted something light but lively to complement the buttery depth of the toscakaka. Jeremy’s work frequently takes him to the Hudson Valley, so he picked up a bag of Honduras Pacavita Reserve at The Pantry in Cold Spring, a small-batch shop that only recently started roasting but releases some of the best coffees around. Central American varietals are known for their balanced flavor profiles, and a light to medium roast unlocks all sorts of wild flavors that are also smooth and not overwhelming—just what we wanted.

Pourover is Jeremy’s method of choice for delicate coffees like this. His standard setup is a classic Chemex with a Stagg kettle by Fellow Products, brewing at 200 degrees. The paper filter smoothes out the edge and grittiness, bringing out all those subtle complexities of the coffee. The profile of the Pacavita couldn’t have blended more beautifully with the toscakaka. The herbal-lemon note sponged right into the cake’s moist body, layering on an entirely new effect, while the mild cocoa note married the crunchy almond topping seamlessly.

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Note: This is our first collaboration in our “Bey to Bay” series. More on that in our second post! Stay tuned 🙂

Recipe from Poires au Chocolat, paired with Organic Reserva Pacavita coffee from The Pantry

Cake:
70ml milk
1 tsp lemon juice

75g unsalted butter
3 large eggs, room temperature
150g caster sugar
1 tsp vanilla extract
150g all-purpose flour
1 tsp baking powder
1/8 tsp fine sea salt

Almond Topping:
150g flaked almonds
125g unsalted butter
125g packed light brown sugar
50ml whole milk
1/2 tsp sea salt
1/2 tsp espresso powder (optional, could replace with vanilla extract)*

1. Preheat oven to 320°F (160°C). Grease a deep 9″ round cake tin with a removable bottom with melted butter and line the bottom with parchment paper.
2. Toast the almond flakes on a baking sheet for 5-7 minutes until they’re a light golden brown, then set aside.
3. Melt the butter for the cake in a medium saucepan then pour into a bowl and leave to cool (keep the pan to use later). Stir the lemon juice into the milk and leave to sit (or use 75ml buttermilk).
4. Whip the eggs, sugar and vanilla together in a stand mixer on high for 4 minutes (be careful not over-whip) until the mixture is light in color and thick (when you remove the whisk, the trail should stay visible for at least 5 seconds).
5. Sift the flour, baking powder and salt together in a bowl. Add 1/3 of the flour mixture to the egg bowl then gently fold in with a big metal spoon or large spatula. Drizzle half of the milk over the top and fold in. Repeat with the next 1/3 of flour, the rest of the milk, then the rest of the flour. Finally drizzle half of the melted butter over the top, fold in, then repeat with the remaining butter. Be very gentle but thorough, scraping the bottom – it’s easy to get little pockets of flour but you need to conserve as much volume as you can. Carefully transfer to the tin by scraping it gently out from as little height as possible.
6. Bake for 25-30 minutes until set and golden. A toothpick should be able to be removed cleanly.
7. While it bakes, make the almond topping: Place the butter, sugar, milk, salt and espresso powder into the saucepan and stir as the butter melts. Keep heating for a few minutes – it should bubble and thicken slightly. Stir in the almonds and set aside. When the cake is ready, turn the oven up to 390°F (200°C), remove the cake to a rack and spoon the glaze over the top. Spread the almonds out into an even layer. Place back into the oven and bake for 8-10 minutes until the glaze is darkened and bubbling. Cool for a five minutes then slide a knife around the edge of the tin to loosen the sides and remove the cake to a rack.

It keeps well in an airtight container for two to three days.

Rhubarb Financier Tart with Rose Water

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This is what I consider a perfect spring time treat. The combination of the tart rhubarb, hint of rose, and lightly sweetened almond cake got me hooked the first time making this wonderful financier cake last spring. So when I first spotted rhubarb at the farmer’s market a few weeks ago, I immediately bought a pound to bake this again since I never got around posting the recipe last year.

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I absolutely love the bright colors of the rhubarb stalks that add a wonderful gradient of colors on the cake ranging from crimson red, pink, to light green. Serve the tart anytime of the day, as a breakfast treat, afternoon snack, or a light dessert with vanilla whipped cream.

Recipe adapted from Hint of Vanilla

Roasted Rhubarb
450g rhubarb, split lengthwise
20g granulated sugar

Financier Batter
250g unsalted butter
120g almond flour
120g all-purpose flour
280g icing sugar
288g egg whites
2 tsp rose water
Extra sugar for sprinkling before baking
Icing sugar for finishing

Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper (one for roasting the rhubarb and another for the cake). Spray a 9-inch tart ring with non-stick spray.

Trim the rhubarb ends and cut into strips. Place on one of the baking sheets sprinkle the granulated sugar over. Roast the rhubarb until it is tender, but still has a bite and some structure to it – about 15 minutes. Remove from the oven and let cool completely.

For the financier, lower the oven temperature to 325°F (165°C).

To start, place the butter in a heavy-bottomed saucepan over medium heat. Let the butter cook until the liquid becomes a light brown color and the milk solids on the bottom of the pan are a dark brown. Remove from the heat and pour the brown butter in a clean bowl to cool slightly. This should yield about 206 g of brown butter. If you have more than that, reserve the excess for other uses.

Meanwhile, sift the almond flour, all-purpose flour, and icing sugar into the bowl of a stand mixer. Add the egg whites and rose water, then beat with paddle attachment just until everything is incorporated. Scrape the bottom and sides of the bowl to make sure there are no pockets of dry ingredients. Once the brown butter is no longer hot (warm is okay), slowly pour it into the almond and egg white mixture with the mixer on low speed.

Pour the financier batter into the tart ring. Arrange the rhubarb on the financier trimming the ends to fit the tart ring. Sprinkle the vanilla sugar over top the rhubarb. Bake until the batter is golden brown underneath the rhubarb and a toothpick inserted into the middle comes out with a few crumbs sticking to it – about 1 hour and 10 minutes. Remove from the oven and let cool completely.

To finish, dust the tart with sifted icing sugar and serve.

Roasted Mango Rum Buttermilk Ice Cream

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I don’t usually look up mango recipes online, but whenever I have a lot of one particular fruit in my fridge then I try to come up with a new recipe that brings out its natural flavors. I made a marvelous Mango Lime Curd spread two weeks ago, so I decided to go in another direction and make a boozy tropical ice cream that reminds me of frozen summer cocktails on the beach.

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The process of roasting the fruit at the beginning of the recipe reduces its water content and caramelizes its natural sugars, therefore packing in an intense mango flavor. I also added a generous amount of rum in the ice cream base because alcohol lowers the freezing point and keeps the ice cream very creamy and easy to scoop without any ice crystals. The result is a rich, luscious, and incredibly addicting mango rum ice cream that is nearly impossible to just have just one spoonful.

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What I love about this recipe is that you can substitute the mangoes with any other seasonal fruit like cherries, peaches, blueberries, strawberries or apricots.
Recipe adapted from Sweeter off the Vine: Fruit desserts for every season.

Ingredients:
1.5 pound (700g) peeled and sliced mangoes
1/3 cup (75g) granulated sugar
1½ Tbs rum

2 Tbs light honey
1/4 cup rum
1 tsp lemon juice

1 cup (240ml) buttermilk*
1/2 cup (120ml) heavy cream
1 tsp vanilla extract

*Substitute by combining 1 cup milk with 1 Tbs of lemon juice or white vinegar. Let stand for 10 minutes until thickened.

Directions:
• Pre-heat oven to 400°C (200°F). Line a baking sheet with parchment paper.
• In a small bowl, toss the mango slices with the sugar and rum, and transfer to the lined baking sheet.
• Bake the mangoes for 40 minutes, until bubbling. Take out of the oven and let it cool to room temperature.
• Transfer the mixture to a food processor or blender with the honey, rum, and lemon juice. Blend until smooth, and pass the mixture through a fine-mesh sieve over a large bowl to remove any fibers.
• Stir in the buttermilk, heavy cream, and vanilla extract then chill the mixture for 4-12 hours in the fridge. When the mixture is cold, freeze in an ice cream maker according to the manufacturer’s instructions.
• Transfer to a freezer safe container, cover, and freeze until firm – at least 5 hours. Keeps for 5-7 days.

Mango Lime Curd

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This smooth and luscious mango curd is perfect for topping tart slices, spreading on toast, or just serving it on the side with pastries. The sweetness level totally customizable, and it depends on how sweet the mangos are. Personally, I like a curd that’s tart and not too sweet. Store the curd in the fridge for up to two weeks, or freeze for up to a year.

Recipe adapted from Smitten Kitchen

Ingredients:
425g mango slices
¼ to ½ cup light honey (depending on how sweet the mangoes are)
¼ cup lime juice
Zest of one lime
Pinch of salt
4 large egg yolks
55g butter (¼cup) unsalted butter, cut into small pieces

Directions:
• Puree mango slices, honey, lime juice, zest and salt in a food processor, scraping down the sides of the bowl occasionally.
• Add yolks and puree 15 seconds longer. Strain through sieve set over large metal or glass bowl, pressing on solids with the back of spatula to release as much puree as possible. Discard solids in sieve.
• Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk the puree until thickened for 12-15 minutes.
• Set the bowl on a moist towel and whisk in butter 1 piece at a time. Transfer to a glass jar, cover and refrigerate.

Orange Blossom Peach Pie with Whipped Labneh

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When I visit the farmer’s market on Sundays, I always buy a couple of necessary things like grape tomatoes, goat cheese, fresh farm eggs, herbs, mushrooms, berries, and of course tree ripened peaches. I can’t get enough of peaches during the summer time and they make wonderfully seasonal sweet pie fillings.

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The combination of the sweet peaches and buttery, flaky dough is a perfectly classic American baked good. I decided to add a twist to it by including orange blossom water in the filling and serving it with whipped honey’d labneh on the side. Distilled from the essence of orange tree flowers, orange blossom water adds a delicate and refreshing floral scent and taste that elevates the pie to an almost otherworldly fruit dessert.

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Pie Crust:
Yields two 9″ (23 cm) pie crusts. Recipe Adapted from Pastry Affair

315 grams (2 1/2 cups) all-purpose flour
2 tbsp granulated sugar
1/8 tsp ground cinnamon
1/2 tsp salt
226 grams (1 cup) unsalted butter, freezer cold, cut into 1/2 inch dice
4 tbsp + 2 tsp ice water
1 tsp white vinegar

Egg wash (1 whole egg + 2 tsp water)
Demerara sugar

• In a large bowl, whisk together the flour, sugar, cinnamon, and salt.
• Add half of the cold, cubed butter and rub the butter and flour between your fingers until it resembles coarse sand. (Alternatively, you can use a food processor or mixer with a paddle attachment)
• Add the second half the cubed butter and rub in into the flour, but leave it in larger pieces (approximately the size of a hazelnut).
• Gradually add the ice cold water and vinegar and mix the dough together until the dough holds together when squeezed in your hand. Add more water one teaspoon at a time if needed.
• Place the dough on parchment paper and use the paper to press the dough into a disk. To make the dough uniform, fold the dough in half, using the paper. Press down and fold in the opposite direction. Repeat until the dough appears uniform.
• Cut the dough in half, and shape into two disks, wrap each in plastic wrap, and chill for at least an hour – preferably overnight (or up to 2-3 days). Pie dough can be also kept in the freezer wrapped tightly up to 3 months.
• Working quickly, roll out the first disk on a lightly floured surface into a 14″ (35 cm) round for a 9″ (23 cm) pie pan. Wrap dough lightly around a rolling pin and transfer to the pie pan. Gently press dough into the bottom and sides of the pan. Trim the dough to allow a 1″ (2.5 cm) overhang.
• Pour the strained peach filling (see recipe below) into the pastry shell.
• Roll out the second pie crust to top the filling and create small slits to allow venting. Or create a decorative lattice top.
• Brush the pie crust with the egg wash and sprinkle generously with demerara sugar. Refrigerate the pie for 20-30 minutes.
• Meanwhile, place a large baking sheet in the middle rack of the oven and preheat to 375ºF (190ºC).
• Place the pie on the baking sheet and bake for 80-90 minutes until the crust is golden brown and the filling is bubbling. Remove from the oven and let cool completely on a wire rack before serving.

Peach Filling:
1/4 cup granulated sugar
1/4 cup corn starch
2.5 pounds peaches, around 8 small peaches sliced (peeling is optional)
1/3 cup orange blossom honey
Zest of half an organic lemon
2 tbsp orange blossom water (Mazaher)

• Mix the sugar and corn starch in a large bowl until homogeneous. Add the sliced peaches, honey, lemon zest, and orange blossom water and gently mix with a spatula until homogeneous.
• Let it sit in the fridge for 20 minutes, then strain the mixture before pouring it into the pie shell.

Whipped Labneh:
1/2 cup labneh (see recipe here)
2 tbsp heavy cream
1 tbsp orange blossom honey
1/2 tsp orange blossom water (Mazaher)

• Using a hand mixer, whip all the ingredients until airy. Serve cold dollops of whipped labneh with warm peach pie slices.