Quite the pair.

Here we are in Los Angeles, enjoying warm weather and blue skies with a little over a week until Thanksgiving. I was in New York just a couple weeks ago enjoying the biting breezes and investing in a earmuff-headband thing from Uniqlo because, well, it was necessary (and adorable), and it was beginning to feel a lot like Christmas. I was lucky enough to have missed the 90+ degree heat wave, but aside from some decorations up at the Grove, one would have no idea that the holidays are just around the corner.

I purposely drive on Third Street through Hancock Park sometimes just to admire the turning leaves on trees lining the street of homes reminiscent of what I'd see in a romantic comedy set during the holidays. Sixth Street is an even better drive -- those colorful leaves even blow up and trail behind cars as you make the turns on the windy stretch. when I lived on the west side, my journey to work always included a segment on Barrington before it turned into McLaughlin, and it always felt like a suburban East Coast fall in those few moments.

Thankfully, I also have desserts to bring about the warmth and fuzziness of the season, so this week's pick by the sisters (and sister-in-law) Celestial Confections was especially welcome. I've never actually baked anything with cranberry before, and only made cranberry sauce from the fresh berries for the first time last year, but there really is no better time than now to test out a recipe.

A galette is a crostata is a free-form pie, so it comes with Dorie's buttery, flaky, amazingly delicious dough that I rave about time and time again. Just that would be enough (my co-worker could probably make a dinner with the crust cookies I make with the scraps), but the cranberry-ginger-lime filling has a brightness that makes you forget the gloom and doom of the season and rings in the holidays, too. The cranberry could have been a fine filling to the galette by itself (albeit one-dimensional), but the addition of the ginger and lime zest/juice provided a kick that suddenly made the pastry more interesting. My one minor grip with the final product is that it expanded much more than I expected -- though I didn't keep it out of the fridge long before I sent it to the oven, perhaps a post-assembly chill or freeze would be good to maintain the cute, compact shape of the galette after it having been baked.

The galette was undoubtedly a rustic looking thing, but it was met with rave reviews all around. Cranberry and lime have been known to be good friends with vodka, but with a hint of ginger in a rich crust, I think I'll stick with bourbon and devour this instead.

The height of Summer.

I've been so neglectful of this here blog. I've been baking up a storm since June, but for many, many reasons (first camping trips, weddings, out-of-town guests, even more baking, etc.), I haven't gotten to the whole blogging part of this endeavor. It's a little bit essential.

And here we are, nearing the end of August, Angelenos already in despair that summer is coming to a close (though, we should all know Indian Summer is just getting started). Just walk into any farmers' market and you'll know that we're still in the thick of warm weather. Stone fruits abound and the "last ____ of the season!" signs are still nowhere to be seen. Rachel of sweet tarte chose this week's Tuesdays With Dorie recipe and I have to admit, I love it when the recipes chosen are absolutely befitting the season, as was the case this week. I just so happened to have a couple rapidly ripening peaches on hand and into Dorie's Crunchy and Custardy Peach Tart they went.

It's been a hectic time, still, and the crust was a godsend. Without having to wait for the dough to chill, the almond-flour crust was simply patted into the tart pan and frozen overnight. In the morning, I didn't have to get out the designated pie weight beans and just popped it into the preheated oven for a partial bake. The next day, my super-ripe peaches were fanned into the crust, a custard quickly assembled and coaxed in between fruit segments and the pan was returned to the oven until the filling set, with a light shower of almondy streusel midway through the bake time.

Although the streusel didn't stay remain crisp throughout the day, the almonds were still a welcome textural contrast to the soft peach and custard. The seasonality of the fruit really shone through as each bite was remarkably sweet with the natural sugar of the peach and not from the addition of refined sugar. The custard was a perfect complement to the roasted drupe, and also the crumbliness of the nut-blend crust. The crust was buttery and caramely and would make such a delicious cookie on its own, but all of the components just enhanced its partners. Any stone fruit and even pears or figs would perform wonderfully against the same custard and crust, so in a few weeks time, I'll be excited to showcase their splendors against the same base. This is the new chameleon of the kitchen.

A (slightly) tart tart.

I was never a Mathlete. I don't work out algorithms in my spare time. I did just fine in geometry sophomore year of high school, but it was not at all a favorite class of mine. And yet, I look forward to Pi Day every year. That isn't to say that I have a history of celebrating 3.14. In fact, with St. Patrick's Day so close to Pi Day and my love for Irish Soda Bread running deep (the American style -- sweet, raisin studded, and caraway seed flecked), I feel like the date always sneaks up on me, but I always at least think about it. Luckily, Rachelle from Mommy? I'm Hungry! chose the Soft Chocolate and Raspberry Tart for this week's Tuesday's With Dorie selection. Now, I know a tart isn't exactly a pie, but a smooth filling, sometimes with embedded fruit, cradled in a buttery crust -- sounds like kin to me!

I find rolling out pie dough to be therapeutic. Using just enough elbow grease to coax a solid mass into a delicate round is deeply satisfying, and when it eases right into the pie plate, I feel like it's draping a child in a warm blanket.

This tart dough is not at all like that.

It comes together so easily, though, and was absolutely perfect for my schedule this week. The Cuisinart brought it together so quickly, and then pressing the curds into the tart pan was a breeze. Off it went into the freezer, and when it came time to bake the crust, I didn't even have to get out the pie weights to keep it from shrinking. The flaky crust is the highlight of pie for me, but combined with almond meal, this particular tart crust was something to look forward to as well.

The chocolate ganache filling was actually the most frustrating part of the assembling, at no fault of the recipe. It calls for bittersweet chocolate as well as milk chocolate, and as I almost always bake with bittersweet and semi-sweet, I only had Guittard milk chocolate chips on hand. No matter that it's in chip form, right? No. So, so wrong.

There are melting directions right on the packaging of the chips, but after heating the chocolates over a double boiler on the stove, the bittersweet chocolate melted into ribbons, but there were still clumps of chips that refused to ooze into submission. It was the strangest thing. And then I just gave up and stuck the chocolate into the microwave for 35 seconds. Nope. Still the same clumpage. I added another 20 seconds and then it was burnt. Whoops. On the second attempt I decided to forego the milk chocolate and went back to my trusty semi-sweet Callebaut. The ganache came together so easily this time, of course, and off into the oven it went. I did have to add about 10 minutes to the recommended baking time, however.

Once slightly cooled, the tart sliced up beautifully. I was afraid that as a "soft" tart, once sliced the filling would just seep out into the pan, but it held its shape and exposed lovely nubs of mildly tart fresh raspberries (it is only March, even if this is Los Angeles). The tart is really like a flourless chocolate cake sitting in a slightly nutty crust, and who can deny the luxuriousness of smooth chocolate and cream against the tongue??

Raspberry and chocolate isn't my favorite flavor combination, but plenty of people seem to love it and that's just wonderful. Pi Day was a success, and what good is baking, if not for the enjoyment of others?

Piece of my tart.

The only tart I was familiar with growing up was the shortcrust pastry filled with vanilla custard and topped with out-of-season fruits lacquered by a saccharine sweet, congealed substance that is ubiquitous at all Chinese bakeries, but seen most often at Sheng Kee establishments (I am a Norcal girl, after all). It was never that good, but my relatives somehow saw this is as a light and delicious confection (those Asians can't stomach anything too rich) featuring fresh fruit (!!) so that, along with the Mango Mousse cake, made appearances frequently. This was my first experience with tarts, and I really saw no reason to revisit this dessert as I got older. Maybe that's partly because tarts, being the more sophisticated cousin of pie, were more common on menus at nicer restaurants and bakeries than the Applebee's and Chili's that littered our suburbs, but I would still probably pass up a crumbly shortbread crust in favor of a flaky pie crust any day.

Fast forward several years and I'm at Tartine Bakery in San Francisco. Their banana cream pie has a reputation that precedes it, but it's really a tart and not so much of a pie. It's delicious at any rate, and that was the day I decided, "Maybe tarts aren't so bad."



This week's Tuesdays With Dorie selection of the Chocolate-Crunched Caramel Tart by Carla of Chocolate Moosey was much like a Snickers bar in tart form, and who doesn't love a Snickers bar. The advantage of baking a tart is the ease with which one can press the crust into the pan. There's no rolling of dough or flouring of surface necessary -- just press it in and send it in to the freezer to firm up. I had never made caramel in a skillet before, but it was actually really simple and worked out well.



The ganache was the trickiest component of the tart because it was unexpectedly liquidy even though I measured out the heavy cream as instructed. I tried to thicken it by adding more melted chocolate, but was still worried about the consistency of it even after I put it in the fridge for 40 minutes. It all came together in the end, and didn't ooze too much when I cut into it. I didn't leave the tart out at room temperature as Dorie advised, for fear of the tart melting into a puddle, but all was as it should have been at first bite. Rich, decadent, salty, sweet -- everything I look for in a dessert. And everyone else loved it too.

Tart-love may never replace pie-love, but this high-low combination of Snickers filling + highfalutin tart crust puts up a strong fight.