Blueberry Fig Tart

20180917_084452.jpg
Aren’t the inside of figs soooo pretty?

 

TWO posts in one Monday?! You bet!

 

20180917_222204

I don’t care if it’s still a billion degrees out, I’m wearing my brand new fuzzy moccasins and experimenting with all the fall inspired recipes! I can’t stop snacking on these Honey-Maple and Thyme Roasted Carrots that were inspired by a roasted carrots recipe I found in The Easy Acid Refulx Cookbook by Karen Frazier.

As I’ve told you, I learned the lower the ph reading of the food you’re consuming, the less acidic it is. Figs have a ph of 4.6, so they’re right in the middle which my stomach can tolerate. Blueberries have a ph between 4.5 and 5.5, so they’re a less acidic fruit as well.

20180917_084507_20180917130937396.jpg

Figs and blueberry seemed like such a great combination, so I picked some up at the Farmer’s Market Sunday and made a Fig and Blueberry Tart. We know I love fruit tarts and making them with juicy, fresh summer fruits; so of course, I thought, why not make a fall inspired one? Blueberries are still plump and in season, and the figs are at their ripest right now!

This recipe is super simple and healthy-ish. The figs and blueberries are sweet on their own, so you don’t really need to add any sugar. I didn’t. But, if you do, I suggest using only 1/4 Cup. You don’t want this to be too, too sweet! Ginger and ground cloves give it a warm touch that reminds you fall is right around the corner! And of course, I added an oatmeal crumble topping to throw a few grams of fiber in there!

Check out the recipe below!

 

20180917_223641

 

BLUEBERRY FIG TART:

INGREDIENTS:

1 Pie Crust (from scratch, or refrigerated)

9 fresh Figs, quartered and sliced

1 Cup fresh Blueberries

Juice from 1/4 of a lemon

1/4 Cup Sugar (Optional)

3 Tbsp All-Purpose Flour

1/2 tsp Cinnamon

1/2 tsp Nutmeg

1/4 tsp Ground Ginger

1/4 tsp Ground Cloves

1 Tbsp Unsalted Butter

 

20180917_222129

 

INSTRUCTIONS: PREHEAT OVEN TO 350°F, Prep a 9″ pie pan with crust 

  1. In a medium-sized mixing bowl, combine the sugar (if using), flour, and spices.
  2. Have your fruits washed and prepared, then toss the figs and blueberries in the flour/spices mix.
  3. Pour the mixture into the pie crust, and plop the tablespoon of butter on top.
  4. Bake for 45 minutes. Best served warm.

 

 

20180917_224110

20180917_222037

Until next time, Happy Baking! 

 

20180917_223853

Donut Hole Trifile

Raise your hand if you LOVE The Office! Um…ya, ME TOO! It is one of THE most binge-worthy shows in my book, and I don’t binge a lot. (And I’ve seen the full series multiple times..lol) It is fantastic, no matter what. Happy, sad, bad mood, need to lay and do nothing day, The Office is perfect for any of those times and so many more. I guess I would have to say Jim and Dwight are my favorites, they’re HILARIOUS, and I love the pranks. But of course there are other characters like Meredith and Stanley who are great, and of course, Angela Martin! If you didn’t tear up when she and Dwight finally got married, then idk. I really don’t even know. LOL

 

Anyway, as it turns out, Angela Martin is actually Angela Kinsey, and has a really cool baking YouTube show with her husband Joshua Snyder called Baking With Josh And Ange. The show is great, they have a lot of awesome guest stars and tasty treats! One thing fans of Angela know is that she loves donuts! (Duh, who doesn’t?!) I was so excited when I saw Josh had made a Valentine’s Day Donut Surprise for Angela and posted the how-to video on YouTube.

 

Now, the donuts that Josh made are real donuts, iced with a hole and everything. I don’t have a donut baking pan yet so I had to compromise. I used a mini muffin tin and came out with nice donut hole-ish shapes. So I just called the ones I made donut holes, and they tasted great! The nutmeg adds such a nice warm, hearty flavor that they’re fantastic plain!

 

20180701_175721

I wanted to step it up a notch though. I wanted to do light, and fruity, with warm and sweet flavors, creamy and cold. Oh, the ideas were swirling around in my head! I looked in my fridge and saw blueberries and strawberries, and heavy whipping cream. My baking pantry had a package of vanilla pudding in it, so I grabbed that and put it on the table as well.

First, I chilled my whisks and bowl in the freezer for 20 minutes before whipping the heavy cream. You need the bowl to be cold.

 

20180701_175747

After my bowl was cold enough, I took 1 Cup of heavy cream and beat it on high with 2 tsp of sugar for about 1 minute to form stiff peaks. Set the whipped cream aside while you mix your pudding according to the box directions, and cut and slice your fruit accordingly.

Here, let’s make this easy with a step-by-step below!

 

 

20180701_175547

DONUT HOLE TRIFLE:

INGREDIENTS FOR DONUT HOLES:

1 Cup AP Flour

1/2 Cup Sugar

1 tsp Baking Powder

1/2 tsp Salt

1/4 tsp Nutmeg

2 Tbsp Butter (melted)

1 egg

1/2 cup Milk

1 tsp vanilla

HOW TO MAKE DONUT HOLES!!! 

  1. Mix your dry ingredients together. (Flour, sugar, baking powder, salt, and nutmeg)
  2. Add the wet ingredients to your dry. (Melted butter, eggs, milk, and vanilla) Mix until just combined.
  3. Pour into your greased mini muffin tins, and bake at 350°F for 8 minutes. Let cool on the counter. **For regular donuts like Josh and Ange’s use a donut baking tin**

 

WHAT YOU NEED FOR THE TRIFLE:

12 Donut holes from above recipe

1/2 Cup Whipped Cream

1 Package Instant Vanilla Pudding

Fresh Strawberries and Blueberries (About 1/2 pint each)

 

HOW TO PUT YOUR TRIFLE TOGETHER:

  1. Make sure your pudding has been made according to package directions, and that your heavy cream has been whipped to stiff peaks.
  2. Break up the donut holes a bit. Layer a trifle bowl with the donut holes, pudding, then fruit. Repeat until the bowl is full, top with whipped cream. Chill the trifle in the fridge until ready to serve.

 

20180701_173113
Credit for the lovely painting goes to my sister! 

 

Enjoy this refreshing cold dessert in the summer heat loves! Until next time, Happy Baking!

 

20180701_173127

 

 

 

 

 

youtube link baking w/josh and ange channel: https://www.youtube.com/channel/UCQ9qIOTYaUD5g2z9Oiyzvjw

Summer Berry Fruit Tart

SummerBerryFruitTart

 

 

         Mother’s Day was just a few weeks ago, and I needed to make a light, fresh dessert for after dinner with Mom. I had gone to the grocery store and may have overloaded myself with berries and other fruits. I didn’t want to waste them, so I decided on a fresh fruit tart, with a silky smooth custard center. While I do like to make everything from scratch, I used a store bought Graham Cracker Crust that I had left over from the holidays. It tasted just as delicious and cut down half my work time.

 

Let’s talk about the custard filling for a second. I HATE microwaves. But sometimes, even I need to cheat. Making custard on the stove top is especially rewarding, but also a process. I found an easy recipe for Vanilla Custard from scratch on AllRecipes.com though, and it was made in a microwave. I was feeling very tired, so I figured, why not? It’s still from scratch, I’m just cutting down the stove top time.

 

I did use heavy cream instead of milk in my recipe, it makes the custard sooooo much creamier. I also did not use salt, and instead used an extra teaspoon of vanilla, because I really wanted that extra vanilla-y flavor. And I have to tell you, this came out just as good in the microwave as it would have on the stove top. I swear!

PicsArt_05-20-11.13.56

For this tart specifically, I used strawberries, blueberries, kiwi, and banana. The bananas are the very bottom layer right after the crust but before the custard. Almost like a banana pudding! Of course, you can use any type of fruit you’d like for this, I was just using whatever I had in the fridge that I didn’t want to waste!

 

There are so many things you can do with fruit tarts, let your imaginations run wild! And, if you’re a chocolate lover, and think a chocolate custard would make you happier, simply add ¾ cup cocoa powder to your dry ingredients and whisk away!

 

PicsArt_05-20-11.15.42

 

20180520_113447

SUMMER BERRY FRUIT TART RECIPE: Serves 6 to 8 people, total time 45 minutes

 

INGREDIENTS:

For the Vanilla Custard:

2 Cups Milk

3/4 cup Granulated Sugar

5 Tbsp All Purpose Flour

2 eggs

2 tsp Vanilla Extract

(3/4 cup Cocoa Powder ONLY if you’re opting for a Chocolate Custard!)

For the Crust/Fruit:

1 9″ Graham Cracker Pie Crust

3 to 4 Strawberries, sliced

1 Banana, sliced

2 Kiwi, slice

INSTRUCTIONS

  1. Microwave milk on medium heat for 3 minutes
  2. Separately combine the sugar and flour (*If opting for the chocolate custard, mix in 3/4 cup of cocoa powder in with this as well*)
  3. Mircowave again for 4 minutes, in 1 minute intervals, stirring in between each one
  4. Whisk eggs in a separate bowl until they are frothy, then whisk 1/3 cup of the hot milk into the eggs. Then, whisk that egg mixture into the rest of the milk
  5. Heat in the microwave again for 2 more minutes. Stir in the vanilla, then chill in the fridge for 30 minutes so it can firm up

**IMPORTANT NOTE** Before chilling your custard, insert a thermometer into the custard mixture. It should read between 165 degrees F and 170 degrees F. If the custard HAS NOT reached this temperature, pour the mixture into a pot and cook on the stove top under medium heat (stirring constantly so the custard does not burn) until is has reached the proper temperature. It is important for the custard to be at least 165 degrees F because this means the eggs are fully cooked and your custard is safe to eat!