Follow/Be a Fan

Grilled Panzanella Salad

 

Easy Italian Pulled Pork

Learn to Make Fresh Pasta (with a video!)

Nutella Bread for Dessert or for Breakfast!

 

Tips for Homemade Marinara Sauce

 

You Really Should Make This Cinnamon Bread

Breakfast Fruit Walkaway is a family favorite

Make Homemade Limoncello

 

Tuscan Pork in a Baguette

A Delicious Vegetarian Dish: Pasta alla Norma

Syndicated on BlogHer.com

Chocolate Zucchini Cake

Love knitting? Come read my knitting blog, Italian Dish Knits.

 

Eating Our Way Through the Amalfi Coast

My Camera Bag that does not look like a Camera Bag!

Make Whipped Cream That Lasts

My Favorite Chocolate Cake Recipe

SUBSCRIBE for free and never miss a post:

Looking for Something? Search the Recipe Index

 

Search this Site


My Five Inexpensive Kitchen Essentials

Make Healthy Homemade Apple Chips

Chicken Ragu Sauce

Lemon Cake from Capri

Speedy Mini Lasagna Stacks

 

Steak with Salsa Verde Sauce

Learn How to Make Artisan Bread with no Kneading for Pennies

 

 Thanks, Mom!

 

Strawberry Cheesecake Parfaits Require No Baking

Make Pie Dough in 60 Seconds!

Make Your Own Vanilla Extract

 

Spicy Bucatini all'Amatriciana - a Roman Classic

Food Photography

Chocolate Panna Cotta

 

Beet Ravioli with Goat Cheese

Thoughts About Making Espresso

Entries in chez panisse (2)

Friday
Dec112009

Cranberry Upside Down Cake for the Holidays

Well, the holidays are fast approaching - do you have your menus figured out yet? I have two boys coming home from college in the next week, both of whom have birthdays, and we give a big Christmas Eve party every year. It's a lot of food planning.  I've had cookbook reviews to do, I've been writing Christmas cards, baking a lot and buying and wrapping gifts.  But I did manage to finish this purple scarf I've been knitting for quite some time.  It's made out of Malabrigo (indigo 88) and it's super soft and very fun to wear.   Just had to show that in case we have any knitters out there.

Click to read more ...

Sunday
Mar162008

Almond Tart


This is one of our favorite desserts.  In fact, Brian and I think this could be the best dessert we've ever had. And that's not surprising because it's Lindsey Shere's Almond Tart from Chez Panisse and it was the most popular dessert on that menu for thirty years. I have to provide dessert for a progressive dinner this weekend and I knew this was what I was going to fix.  I fixed a couple of them.  We love it. Serve this with a glass of Amaretto and it's just about the perfect thing.

I am using the recipe given in the Chez Panisse Menu Cookbook by Alice Waters. Lindsey Shere, the original pastry chef who developed the recipe, gives a slightly different version in the biography that Thomas McNamee wrote last year about Alice Waters*.  She also talks at length about how to bake the tart.

Lindsey's Almond Tart

 

for recipe only, click here

serves 6-8
  
Ingredients: 
 

for the tart pastry:

  • 1 stick butter (real butter)
  • 1 cup flour
  • 1 tablespoon sugar
  • 4 drops each of almond and vanilla extracts
  • 1 tablespooon water

for the filling:

  • 1 cup unpeeled raw sliced almonds
  • 1 cup whipping cream
  • 3/4 cup sugar
  • pinch of salt
  • 1 tablespoon Grand Marnier
  • 1 tablespoon kirsch
  • 2 drops almond extract

 

Instructions:

for the tart crust:

Put the flour and sugar in a food processor. Process til blended. Add the butter in slices and process. Add the extracts and water and process til it gathers up in a ball. Wrap in plastic and chill until you are ready to use it. Then take it out and bring it to room temperature.

Press the tart pastry into a 9-inch tart form with a removable ring. You can't really roll out this dough - it's easier just to press it in.  Press the dough evenly over the bottom and sides about 1/8 inch thick. Refrigerate for about an hour. Bake the tart in a preheated 400 degree oven for about 10 minutes, until it begins to set and brown. Remove the tart to a rack and cool to room temperature.

for the filling:

In a heavy saucepan, mix all the of the filling ingredients and cook mixture over low heat until sugar dissolves and the texture is silky, about 10 to 15 minutes. Cool the mixture slightly and pour it into the tart shell.

Place a second oven rack under your baking rack and line with a piece of foil. This tart will bubble over and the foil will catch the mess. Bake in a 350 degree oven for about 30 minutes. The filling will bubble up a lot most of the cooking time and then at the end it will begin to caramelize. When the filling is golden, remove tart to a cake rack and let cook to room temperature before cutting.

*This biography of Alice
Waters and Chez Panisse
 is a wonderful read. 
Thomas McNamee interviews 
so many of the original characters
 from Chez Panisse, including
 Jeremiah Tower. A lot of 
"behind the scenes" 
interesting, funny stories.