• Autumn is coming, apple cakes are coming. There is a wide range of apple bakes: on the shortbread base, on the sponge base, with cooked apples, with apple puree, with sliced apples. And many more. I have few other apples recipes on my blog as well and today recipe is apple pie with raw (until oven) apples. Just to remind: pie is deeper than a tart and usually its top is covered with second pastry layer. If you do not have pie pan you can bake this recipe as a tart as well. Apples come raw to the pastry and they are baked together. The whole dessert is very yummy. Enjoy!

     

    2 pies ø 4.5 inch or 1 bigger ø 10 inch

     

    Base:

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

    Filling:

    • 3 large apples (I used Granny Smith)
    • ½ cup dark brown sugar
    • 1 tablespoon corn starch
    • 1 tablespoon lemon juice
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground all spice

     

     

    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.

    Make filling: peel and core apples. Slice thinly. Place all ingredients in a bowl and mix together. Let stand for 30 minutes.

    Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick circle pan size. Fill pan/s with prepared pastry and press to place properly. Pour the filling mixture over pastry base and smooth evenly. Re-roll remaining pastry and cut off shapes to cover the top. You can cut strips to make lattice or cut off small apples (like I did) or other shape as desired. Do some small holes in top cover to let the steam go out.  Place pies in the fridge until the oven is heated.

    Bake at 350°F for 45 minutes (until filling stops to bubble). Cool after baking on a wire rack.


     

    Category: Tarts/pastries.

    Tags:apple, autumn, cinnamon.

  • 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.

  • 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.

  • Simple and quick in preparing but very tasty. That is the decribing of carrot cake. Today shaped as mini loaves, slightly bigger rectangular muffins. The top is covered with a dollop of mascarpone cheese what is always a good idea and gives a bit of delight. Enjoy!

     

    8 small loaves or 1 large

     

     Ingredients:

    • 125 ml canola oil
    • ¾ cup sugar
    • 2 large eggs
    • 1 ½ cups all purpose flour
    • 2 teaspoons baking powder
    • ¼  teaspoon soda
    • ¼  teaspoon salt
    • 1 teaspoon cinnamon
    • 1 teaspoon pumpkin spice mix
    • 50 g raisins
    • 50 g pecans (chopped finely)
    • 1 ½ cups fresh carrot, shredded

    Frosting:

    • 125 g mascarpone cheese
    • 2 tablespoons icing sugar
    • few pieces whole pecans

     

     

    Preheat oven to 350°F. Line pans with parchment paper.

    Mix in a bowl oil, eggs and sugar. Add raisins and pecans. In another bowl mix together flour, baking powder, soda, salt, cinnamon and spices. Add wet ingredients to dry ingredients and mix until well combined. Add shredded carrot and mix until incorporated. Spoon the cake mixture into pans up to ¾ capacity. Bake for 30 minutes (until the skewer inserted into the center comes out clean). Leave in pans for 1 hour then remove the loaves and cool completely on a wire rack.

    Make frosting: mix together mascarpone cheese and icing sugar until smooth mixture. Cover the top of each loaf with a spoon of frosting. Decorate with whole pecans.


     

     

     

     

     

    Category: Tea- and bundtcakes.

    Tags: autumn, carrot, cinnamon, pecans, raisins.

    Tags: chocolate, orange, strawberry.

  • 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.

  • This is maybe last Autumnal bake before Christmas cakes invasion. However in my opinion this tart could fit very well December time because of spices in pumpkin filling and cinnamon top which is very Autumnal and merry at the same time. So it is really tasty and nice treat on cold December day. Enjoy!

     

    1 tart ø 10 inch

     

    Base:

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

    Filling:

    • 1 ¼ cups pump kin puree
    •  ¾ cup dark brown sugar
    • 2 eggs
    • 1 cup evaporated milk
    • 2 tablespoons corn starch
    • 1 teaspoon cinnamon
    • ½ teaspoon ground ginger
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon ground cloves
    • ½ teaspoon salt

    Spiral top:

    • 2 tablespoons butter, melted
    • ¼ cup granulated sugar
    • 1 teaspoon cinnamon

     

     

    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 divide into two pieces in ratio: 1/3 and 2/3. Roll out both pieces into circles 1/5 inch thick. Place the bigger pastry circle in the pan and press lightly to place it properly covering base and sides. Place in the fridge. Spread the smaller circle with melted butter and scatter sugar mixed with cinnamon covering the whole surface. Roll it tightly into roll and place in the fridge. Make filling: in a bowl mix together all ingredients until smooth mixture. Remove tart shell from the fridge and fill them with prepared mixture. Remove the cinnamon roll from the fridge and slice it into thin slices. Arrange them on the top of the tart working carefully to avoid sinking them.

    Bake for 45 minutes (until filling is set and pastry light brown in colour). Cool after baking on a wire rack.


     

    Category: Tarts/pastries.

    Tags: autumn, cinnamon, pumpkin.