FRUIT TARTLET
Ingredient
75 g/3 oz butter or margarine, diced
Ingredient
175 g/6 oz plain (all-purpose) flour
45 ml/3 tbsp caster (superfine) sugar
10 ml/2 tsp finely grated orange rind
1 egg yolk
15 ml/1 tbsp water
175 g/6 oz cream cheese
15 ml/1 tbsp milk
350 g/12 oz mixed fruit such as halved seedless grapes, mandarin segments,
sliced strawberries, blackberries or raspberries
45 ml/3 tbsp apricot jam (conserve), sieved (strained)
15 ml/1 tbsp water
Directions
Rub the butter or margarine into the flour until the mixture resembles breadcrumbs. Stir in 30 ml/2 tbsp of the sugar and half the orange rind. Add the egg yolk and just enough of the water to mix to a soft dough. Wrap in clingfilm (plastic wrap) and chill for 30 minutes.
Roll out the pastry (paste) to 3 mm or 1/8 in thick on a lightly floured surface and use to line 12 barquette (boat-shaped) or tartlet moulds. Cover with greaseproof (waxed) paper, fill with baking beans and bake in a preheated oven at 190°C/ 375°F/gas mark 5 for 10 minutes.
Remove the paper and beans and bake for a further 5 minutes until golden. Leave to cool in the tins for 5 minutes, then turn out on to a wire rack to finish cooling. Beat the cheese with the milk, the remaining sugar and orange rind until smooth. Spoon into the pastry cases (pie shells) and arrange the fruit on top.
Heat the jam and water in a small pan until well blended, then brush over the fruit to glaze. Chill before serving.
CUP CAKE
Cake:
3 Large or 5 Small Beets (to make 2 c. puree)
½ c. Applesauce, Unsweetened/Natural
1 c. Granulated sugar
½ c. Canola oil
2 Lg Eggs
2 Lg Egg Whites
3 oz. Unsweetened Chocolate, melted
1 tsp. Instant Espresso Powder or Instant Coffee
½ c. Unsweetened Cocoa Powder
¾ c. All-purpose Flour¾ c. Whole Wheat Flour
¼ c. Quinoa Flour or Purpose flour to ¾ c. Whole Wheat Flour.
1 ½ tsp. Baking Soda
½ tsp. Salt
1 c. Dried Cherries
Directions
For the roasted beets: Preheat oven to 375. Trim ends of beets and place on a parchment paper or foil lined baking pan. Drizzle with 1 tbsp. canola oil. Roast until fork tender (about 2 hours).
Once cooled peel then place in blender or food processor with 1-2 tbsp. water. Puree beets until they reach a smooth and even consistency. Set aside. (Can be made several days ahead and stored in an airtight container in the refrigerator.)
Preheat oven to 375. Spray baking pan(s) with canola oil spray and dust with flour. Discard the excess flour (or if making cupcakes, line tins with paper wrappers).
Combine oil, eggs, egg whites and sugar in a mixing bowl. Beat on medium speed with a paddle attachment until smooth and light colored.
Add the tsp. of espresso powder to the melted chocolate and stir until combined.
Turning the speed down to low, slowly drizzle the melted chocolate into the mixture. Once the chocolate has been added, turn off the machine and scrape the sides of the bowl.
In a separate bowl, combine the cocoa powder, applesauce and beet puree. Add this mixture to the egg mixture. Place the machine on medium speed to incorporate, scrape down the sides of the bowl and then add the cherries and mix again. Remove the bowl from the mixer.
Sift the remaining dry ingredients together and then gently fold into the mixture (do not over mix or the cake will become tough and dense).
Pour batter into pan(s) and bake for 40-45 minutes (or 20-25 for cupcakes), until a toothpick inserted in center comes out clean.
Cool and remove from pan(s). If not using immediately, wrap in saran wrap and refrigerate. Cake can be made a day in advance. (The cake is rather delicate and crumbly so it is significantly easier to work with once chilled. )
MACAROON
Ingredients
1 1/4 cups plus 1 teaspoon confectioner sugar
1 cup (4 ounces) finely ground sliced, blanched almonds Pinch of salt
1/4 cup granulated sugar
Macaron Filling
Directions
To make the macarons: Preheat the oven to 350 degrees. In a medium bowl, whisk together confectioners' sugar and ground almonds. In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites with salt on medium speed until foamy. Increase speed to high and gradually add granulated sugar. Continue to whip until stiff glossy peaks form. With a rubber spatula, gently fold in the confectioners' sugar mixture until completely incorporated.
Line baking sheets with parchment paper; set aside. Fit a pastry bag with a 3/8-inch #4 round tip, and fill with batter. Pipe 1-inch disks onto prepared baking sheets, leaving 2 inches between cookies. The batter will spread a little. Let stand at room temperature until dry, and a soft skin forms on the tops of the macarons and the shiny surface turns dull, about 15 minutes.
Bake, with the door of the oven slightly ajar, until the surface of the macarons is completely dry, about 15 minutes. Remove baking sheet to a wire rack and let the macarons cool completely on the baking sheet. Gently peel off the parchment. Their tops are easily crushed, so take care when removing the macarons from the parchment. Use immediately or store in an airtight container, refrigerated for up to 2 days or frozen for up to 1 month.
To fill the macarons: Fill a pastry bag with the filling. Turn macarons so their flat bottoms face up. On half of them, pipe about 1 teaspoon filling. Sandwich these with the remaining macarons, flat-side down, pressing slightly to spread the filling to the edges. Refrigerate until firm, about 1 hour.
Variations: To make coffee-flavored macarons: In step 1, add 2 drops brown food coloring to the egg whites after they are whipped. In step 4, blend 1/2 cup macaron filling with 1 1/2 teaspoons espresso powder dissolved in 1/2 teaspoon warm water for the filling. To make cassis-flavored macarons: In step 1, add 2 drops purple food coloring to the egg whites after they are whipped. In step 4, use 1/3 cup good-quality cassis jam for the filling. To make pistachio-flavored macarons: In step 1, add 2 drops green food coloring to the egg whites after they are whipped. In step 4, combine 1/2 cup macaron filling with 1 tablespoon pistachio paste for the filling.
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