Maple syrup pecan mini tarts

They are perfect Autumn mini tarts which colour, taste and smell is exactly like this season. Maple trees change beautifully colour of their leaves and give tasty syrup. The filling is a kind of maple custard. Pecan nuts perfectly complement the maple flavour and nothing could be better topping here. These tarts are super tasty – enjoy!

 

8 mini tarts ø 4 inch

 

Base:

  • 2/3  cup softened butter
  • 7 tablespoons icing sugar
  • 1 egg
  • 2 cups all purpose flour

Filling:

  • 4 eggs
  • 2/3 cup dark brown sugar
  • 2/3 cup maple syrup
  • 2/3 cup butter, melted
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 150 g pecan nuts

 

 

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Preheat oven to 375°F.

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick. Cut off circles slightly bigger than your pans. Place the tart in fridge until oven is heated. Make filling: in a bowl mix together all ingredients except pecans. Remove tart shells from the fridge and fill them with prepared mixture. Arrange pecan halves on the top.

Bake for 30-35 minutes (until filling is set). Cool after baking on a wire rack.


 

Category: Tarts/pastries.

Tags: autumn, maple syrup, pecans.

Autumn cinnamon hazelnut cookies

These cookies are perfect for autumnal afternoons with cup of warm tea. Cinnamon flavour with a portion of crunchy nuts pieces. To fulfil the mood they are decorated with Autumn motives. My children could not stop to eat them and I agree they are very tasty. Enjoy!

 

about 50 pieces, depending on size

 

Ingredients:

  • 2/3 cup butter, softened
  • ¾  cup sugar
  • 1 ½ teaspoons ground cinnamon
  • pinch of salt
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 2/3 cup hazelnuts, chopped

 

 

In the bowl of a standing mixer beat butter, sugar, cinnamon and salt until light and fluffy. Add egg and vanilla, beat. Add flour and beat until the dough forms tight mixture. Add hazelnuts, mix until incorporated. This dough is softer than usual so cannot form regular ball but should be smooth and tight in structure. Wrap in a cling film and chill in the fridge for 2-3 hour or overnight.

Preheat oven to 375°F. Line a baking tray with parchment paper. Roll out cooled pastry into 1/5 inch thick circle. Cut out circles (or different shapes) then cut smaller shapes in the middle (I used apple, leaf and nut) but do not remove smaller cookie from bigger one. When ready place them onto prepared tray. Bake for 8-10 (depending on the oven) until blushed and light brown on bottom. Cool on a wire rack.


 

Category: Cookies.

Tags: autumn, cinnamon, hazelnut.

Pistachio – lime layer cake with lingonberries mascarpone frosting

What are lingonberries? They are small berries growing on shrubs like other berries. They live only in northern Norway for short time in the year. Their taste could not be clearly compared to other berries, for me it is something like gooseberries with orange zest. You can buy them as a jam in Ikea stores. I made the frosting of this jam and mascarpone cheese with whipped cream and it gave sweet – sour flavour to the whole cake. The lime – pistachio sponges are very tasty and match perfectly the frosting. Enjoy!

 

3 sandwich tins ø 7 inch

 

 Sponge:

  • 4/5 cup butter, softened
  • 1 ¼ cup sugar
  • 4 eggs
  • zest of 1 lime
  • juice of 1 lime (exactly 2 tablespoons)
  • 1 ½ cups cake flour
  • 2 ½ teaspoons baking powder
  • ½ cup Greek yoghurt, plain
  • ½ cup finely chopped pistachios

Frosting:

  • 250 g lingonberries jam (available in Ikea stores)
  • 375 g mascarpone cheese
  • 200 ml whipping cream

 

Preheat oven to 330°F. Line tins’ bottoms with parchment paper.

Sponge: in the bowl of a stand mixer beat butter and sugar until light and fluffy. Gradually add eggs, beating after each addition. Add lime juice and zest along with the last egg. Mix the flour with baking powder and gradually add to butter mixture alternate with yoghurt. When the dough is ready add pistachios mixing shortly just until incorporated.  Divide the mixture evenly among tins. Bake for 25-30 minutes (until the wooden skewer inserted into the center comes out clean). Cool on a wire rack.

Frosting: beat cream until stiff peaks. Gradually add mascarpone cheese and mix together. Add lingonberries jam and mix shortly until homogenous mixture.

Set aside 2 tablespoon of frosting for decoration. Place the first sponge on the plate and spread ¼ of frosting on it, cover with second sponge. Spread ¼ of frosting on it and cover with the third sponge. Spread the remaining frosting on the top and sides of the cake. The rest of the frosting place in a piping bag and pipe small rosettes on the top of cake and partially on sides.  


 

Category: Layered..

Tags: lime, lingonberries, mascarpone, pistachio.

Yeast cake with plums - vegan

I found recipe for this cake on Instagram and it caught my eyes because the method of preparing is not as usual for this kind of cakes. All ingredients are layered in a bowl without mixing them. The cake rises and after baking is fluffy and soft. Original recipe contained traditional ingredients but I transformed it into vegan version to check how it will be work. If you want to make non-vegan cake just use common eggs and cow milk, the rest is the same. Enjoy!

 

spring pan ø 9 inch

 

 Dough:

  • 1 ½ cups bread flour
  • 6 teaspoons dried yeast
  • ½ cup sugar
  • ¾ cup almond milk, lukewarm
  • pinch of salt
  • 3 vegan eggs*
  • ¾ cup canola oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups bread flour

Topping:

  • 200 g plums, blue (Italian)
  • 100 g rolled oats
  • 100 g walnuts
  • 1 tablespoon coconut oil

 

*prepare 0.5 hour earlier vegan eggs: place in a bowl 3 tablespoons ground chia seeds or flax seeds and pour ¾ cup water over. Let stand for half hour. It will become thick, jelly like mixture.

Place in a large bowl all cake ingredients layered them in order as mentioned in recipe. Let stand in a warm place for 1.5-2 hours to rise and double in size.

Grease the pan and line bottom with parchment paper. When the dough is ready mix it with wooden spoon and transfer to the pan. Halve plums, remove pits. Place plums on the top of cake mixture, cut side up.  Set the pan aside for 15-20 minutes in a warm place and preheat oven to 325°F. Meanwhile prepare topping: process oats and walnuts in a food processor or blender until small crumbs. Add coconut oil and mix until come together. Sprinkle this mixture over the plums on the cake. Bake 35-40 minutes (until the cake is golden brown and dry inside). After baking you may broil the top for 3 minutes.  


 

Category: Yeast cakes.

Tags: plums, vegan, yeast.

Plum marzipan tart

This is very easy to prepare tart, I would even say for beginners bakers. Shortbread crust, marzipan, plums – that is the secret of the dessert. If you like to bake seasonal this tart is a very good idea and I recommend to use blue plums (Italian plums). Simplicity of this dessert takes away nothing of its flavour, you will be delighted how wonderfully it melts in your mouth. Enjoy!

 

1 tart ø 10 inch

 

Base:

  • 2/3  cup softened butter
  • 7 tablespoons icing sugar
  • 1 egg
  • 1 teaspoon vanilla paste
  • 2 cups all purpose flour

Filling:

  • 150 g marzipan (store bought or homemade – recipe here)
  • 300 g plums
  • 2 tablespoons turbinado sugar
  • 2 tablespoons sliced almonds

 

 

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and vanilla, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick circle. Fill pan with prepared pastry and press to place properly. Roll out marzipan to the circle the same size as pan bottom. Place the marzipan layer onto prepared pastry. Halve plums, remove pits. Arrange plums in the pan in the shape of rosette starting at outer side. Each fruit half should be half-laying and leans against the former one. Sprinkle with sugar and sliced almonds. Place the tart in fridge until oven is heated.

Bake at 350°F for 45 minutes (until filling only slightly bubbles and the crust is golden brown). Cool after baking on a wire rack.


 

Category: Tarts/pastries.

Tags: almonds, autumn, marzipan, plums.