SHORTBREAD PLUM TART WITH HONEY AND CINNAMON
Based on a classic gâteau Breton, this buttery tart is filled with a fresh plum compote flavored with honey, rosemary and cinnamon instead of the usual puréed prunes. You can make the compote and dough a few days ahead, but this tart is best served within 24 hours of baking. After that, the center starts to turn mushy from the moisture released by the fruit. Serve it on its own, or with a dollop of whipped cream.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- In a food processor, process 1 cup sugar until powdery and fine, about 1 minute. Add flour, cinnamon and salt; pulse to combine. Add butter and pulse until mixture resembles bread crumbs. Add egg and 4 egg yolks, and pulse until mixture comes together. Divide dough in half, form into disks, and wrap in plastic wrap. Chill at least 2 hours or until firm.
- In a small saucepan, combine plums, 1 to 3 tablespoons sugar (this depends on how sweet your plums are), cinnamon, honey and rosemary sprig, if using. Simmer until jammy and thick, 15 to 20 minutes, stirring occasionally. Transfer plum mixture to a bowl to cool, and remove cinnamon stick and rosemary sprig. Taste and stir in more sugar if mixture seems very tart.
- Heat oven to 350 degrees. Grease an 8-inch springform pan and place it on a rimmed baking sheet to catch any butter leaks.
- Between two sheets of parchment paper or plastic wrap, roll one of the dough halves into an 8-inch circle. Transfer dough to prepared cake pan, pressing into edges. Spoon plum compote on top of dough, leaving 3/4-inch border around edge.
- Roll second piece of dough into an 8-inch circle, transfer to pan, press around outside edge to stick the pieces together and seal in fruit.
- In a small bowl, combine remaining egg yolk with 1 teaspoon water and beat lightly. Brush over top of cake, then use a fork to score a crisscross pattern into the dough. Bake until golden brown, 1 hour (cover with foil if cake is browning too quickly). Cool in pan for 15 minutes, then run a butter knife around the inside edge of the pan and unmold from ring. Cool completely and serve.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 18 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 11 grams, Sodium 61 milligrams, Sugar 25 grams, TransFat 1 gram
SHORTBREAD, 10 WAYS
Shortbread is not only one of the easiest desserts you can possibly make, it's also one of the most adaptable. As long as you keep the butter-to-flour ratio constant (1 stick butter to 1 cup flour), everything else is negotiable. You can reduce or increase the sugar and salt, or mix in any type of flavoring from citrus zest to vanilla to herbs and spices. You can even alter the type of flour, swapping in some rice flour for all-purpose flour for increased crunch, or cornmeal for a nubby texture. Just be cautious about adding liquid to the dough; any more than one tablespoon could interfere with the texture. Here we give a master recipe and nine variations to play around with.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield 24 servings
Number Of Ingredients 4
Steps:
- Heat oven to 325 degrees. Pulse together flour, sugar and salt in a food processor. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
- Press dough into an even layer in an ungreased 8- or 9-inch-square baking pan, or a 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, about 35 to 40 minutes for the 9-inch square or pie pan, 45 to 50 minutes for the 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 61 milligrams, Sugar 6 grams, TransFat 0 grams
MELISSA CLARK'S ONE BOWL SHORTBREAD
Make and share this Melissa Clark's One Bowl Shortbread recipe from Food.com.
Provided by Nado2003
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Whisk together flours or flour and cornstarch, sugar and salt.
- Stir in melted butter.
- Press dough into 8x8 or 9x9 pan lined with parchment paper.
- Bake until golden on top, 35 to 45 minutes.
- As soon as it comes out of the oven, shower the top with more sugar and be generous. Use a butter knife to cut the shortbread into bars in the pan while it's still hot.
Nutrition Facts : Calories 341.3, Fat 23.4, SaturatedFat 14.6, Cholesterol 61, Sodium 149.1, Carbohydrate 29.4, Fiber 1, Sugar 1.7, Protein 3.8
MELISSA CLARK'S FAVORITE HEIRLOOM LATKES
This recipe is from Melissa Clark's new cookbook, "In the Kitchen With A Good Appetite." Don't make the potato batter ahead (not even grating the potatoes). It's better to fry the latkes ahead and keep them warm in a 200 F oven than to have the batter sit and turn brown while it waits. ave everything measured out before your guests arrive, then grate, mix and fry all at once. Makes 16 to 20 latkes. NOTE: This recipe can easily be doubled, tripled...
Provided by blucoat
Categories Potato
Time 30m
Yield 16-20 latkes
Number Of Ingredients 8
Steps:
- Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
- Working quickly, transfer the mixture to a large bowl. Add the four, salt, baking powder, and pepper and mix until the flour is absorbed.
- In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking 3 to 4 latkes at one time. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain. Repeat with the remaining batter.
Nutrition Facts : Calories 63.2, Fat 0.7, SaturatedFat 0.2, Cholesterol 26.4, Sodium 307.1, Carbohydrate 12.2, Fiber 1.3, Sugar 0.8, Protein 2.2
BITTERSWEET BROWNIE SHORTBREAD
These chewy bar cookies combine two all-time favorites: crumbly, buttery shortbread and bittersweet brownies. Nut lovers can mix almonds, pecans or walnuts into the brownie batter, which gives the bars a delightful crunch. But those who prefer savoring the smooth, gooey centers of their brownies can easily leave them out. In any case, be sure not to overbake the brownies. As soon as the top sets, they're done.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h30m
Yield 32 bars
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.
- Prepare the shortbread: In the bowl of an electric mixer fitted with a paddle attachment or beaters, mix together flour, sugar and salt. Beat in butter on low speed until dough just comes together but is still a little crumbly. (Or pulse together ingredients in a food processor.)
- Press dough into prepared pan. Prick dough all over with a fork. Bake until golden, 30 to 35 minutes. Remove from oven. Raise oven temperature to 375 degrees.
- As shortbread bakes, prepare the brownie: Place butter and chocolate in a large bowl. Melt in the microwave in 30-second bursts, stirring after each burst, until smooth. (Alternatively, place bowl over a pot of simmering water, and heat chocolate and butter, stirring until smooth and melted.) Whisk in sugars and cocoa powder until smooth, then whisk in eggs and vanilla.
- In a medium bowl, whisk together flour and sea salt. Whisk into chocolate mixture until no streaks of flour remain. Fold in nuts, if using. Spread mixture onto the warm shortbread base. Sprinkle lightly but evenly with flaky sea salt.
- Bake until the top is set, the center is soft, and the edges start pulling away from the pan, 23 to 28 minutes. (A toothpick inserted into the center will come out gooey.) Transfer to a wire rack to cool completely. Cut into bars before serving.
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