Raspberry Pie
Fresh raspberries are simply sugared and prepared to fill a flaky deep dish pie crust in this homemade, homestyle, fresh raspberry pie.
Fresh raspberries are simply sugared and prepared to fill a flaky deep dish pie crust in this homemade, homestyle, fresh raspberry pie.
This Canadian Butter Tart takes the glory of the mini buttery bites and makes it large enough to share! Butter, walnuts and a golden crust..mmmm!
The weekend is upon us and whether or not Easter/Passover is your thing, I bring you this pear and brie quiche. Even if the holidays are not your thing, breakfast should always be. Holiday or any day of the week.
Mazariners are traditional Swedish Almond tarts, with a flaky crust filled with marzipan and eggs and finished with confectioner’s sugar.
This rose apple walnut tart isn’t about the rose flavor, but the beautiful rose design which tops a delicious maple cream.
Darkness cannot drive out darkness; only light can do that. Hate cannot drive out hate; only love can do that.~ MLK.
Paris. I’m not sure what I can say that hasn’t already been said, but like everyone else, my heart aches. It aches not only for a city that has been beaten down, or for those who died or were injured, but because this has happened before. It still happens today in areas of the world not so lucky to have press coverage shine a light on them. It will happen again, but when or where we won’t know until it’s too late. And it makes me sad because I can’t imagine living in a world where events like these become part of a past long forgotten.
To offer a silver lining, it’s tragedies like Paris that make the world seems small, and the distance and differences between peoples evaporate. The solidarities shown by nations make it feel like there is still more good than bad, and when thinking of those who will never again say goodnight to their loved ones, it makes us make a concerted point to say it to ours. It makes us aware, and it makes us thankful.
And in that spirit, maybe as we inch towards Thanksgiving here in the U.S. day by day, we remember to keep the sentiment ever-present in this upcoming holiday season alive through December 25th and beyond.
Okay, there’s my dear diary for today, so let’s move on to more pleasant things like a dessert to round out a Middle Eastern Thanksgiving spread that has, to refresh, included:
While I’m already pretty full, I know that dessert has a separate compartment in my stomach, so there will be room for pie.
Well…a tart. If you need a refresh on pie vs. tart, check this. If you need a refresh on why I don’t like pie, specifically fruit pie, check this.
After you’re done refreshing, let’s make this. Today’s pumpkin orange tart is a twist on pumpkin pie and, like when making the stuffing, I tried hard to keep the essence of what everyone loves about this Thanksgiving favorite. I used the awesome almond-orange crust from the fig tart I made when I hit the Middle East the first go around, and the filling I adapted from Libby’s tried and true recipe, adding some orange and honey to make it jive with the theme.
Topped and finished with some lovely cinnamon vanilla whipped cream, it’s perfect, and will put up a pretty good fight against your standard pumpkin pie.
In fact, it will win.
Recipe notes:
Don’t have orange olive oil? Use regular olive oil, and add 2 tsp grated orange zest instead (and then go out and buy orange olive oil).
For the honey, get some good stuff. Leave Sue Bee for the pancakes (but really, even pancakes deserve better).
The dough will not roll, just press it into the pan. If you want to use a removable tart pan, go for it. Also, not that this crust won’t leave much to go up the sides of the pan. If you want it to do so, multiply the crust recipe by 1.5.
Written while drinking some cinnamon spiced coffee as I cheer, cheer for Old Notre Dame.
A twist on traditional pumpkin pie, this pumpkin orange tart has an almond crust and spiced flavors that will change your holiday dessert tradition.
By: Chrissy