Ham and Cheese Puff Tart. On a floured work surface, roll each sheet puff pastry to a 1. Glorious gooseberries are at their peak in the summer months, so enjoy them with this simple yet exquisite gooseberry tart recipe from Nathan Outlaw. What is pie Pie is what happens when pastry meets filling. Pie can be closed, open, small, large, savory or sweet. The basic concept of pies and tarts has changed. Best Non Stick Pan more. What about a fresh and light, fruity dessert to celebrate summer This tart is filled with juicy blueberries enclosed in a sweet and firm vanilla custard. Its. Bacon and lettuce rolled into a spiral with dough studded with sesame seeds, all wrapped in a delicate sheet of seaweed, speared with a toothpick. Transfer to 2 parchment lined baking sheets and refrigerate. In a small saucepan, melt butter over medium. Add flour cook, stirring, until golden, 1 minute. Whisking constantly, add milk and simmer. Stir until thickened, 5 minutes. Season with salt, pepper, and pinch of nutmeg. Pour sauce into a bowl and let cool 3. Before I can tell you about this recipe, I need to ask you a few leetle questions. It will only detain you a minute or two, I promise, but it essential that we get some facts out in the open before we can proceed. I wouldnt want to lead you astray. Do you lovemaplesyrup Do you flood your pancakeswafflesFrench toast with so much maple syrup that you at times question whether they are simply a vehicle for your favorite sweetener, and have nothing to do with breakfast at allTry this delicious Spanish custard and berry filled tart recipe for a beautiful addition to brunch, dinner or an elegant dessert for any occasion Pablo, famous for its Japanese cheese tarts, has opened its first Canadian location here on a stretch of Dundas St. W. that is quickly turning into Litt. A pastry case, a good custard, some beautiful strawberries. A delicious tart, easy and quick to do. And if you want to save even more time, use a shop. Total Time 1 hr 25 minshttp hIDSERP,5286. Ham and Cheese Puff TartEnvelop the makings of a ham and cheese sandwich in puff pastry to create a pretty tart elegant enough for a dinner party, but practical for lunch too. Do you wonder why, oh why, more desserts are not sweetened with this cozy ingredient, instead of granulated sugar, which is really so boring in comparison Have you tried to swap maple syrup for sugar in a dessert in the past, such as Pumpkin Pie, only to end up sorely disappointed that the maple flavor wasnt pronounced at all Come, sit down next to me. Hat tip. Pull up a chair, lets brew a strong espresso and stay for a while, because I have the dessert that youand by you I mean wehave been searching for our whole lives. There is no greater homage to the goodness of maple syrup than this Nutmeg Maple Pie though I used a tart pan, because I am a rebel from the New York Times archives. Yes, I worried that the nutmeg would distract us from the main event, too, yet it folded so eloquently into the final flavor, I entirely forgot it was there. I just knew there was something unrecognizably better. This tart is spectacular. It is breakfast, it is a late afternoon coffee break, it is calming, centering dessert after an elaborate dinner. It is that Thing, that recipe youve been searching for to bring to Thanksgiving this year, something so fall flavored, people wont realize theyre breaking with tradition to eat it, but so innovative, youll get a break from the predictable. It is one of the best dessert surprises Ive had in a good long while. And now, Im off to bake the extra custard because I had to be a rebel with the tart shell, which holds less into a new crust. I cant wait. One year ago Orangettes. Par bake pie crust Preheat oven to 3. F. Line pie refrigerated pie shell with foil or parchment paper and fill with pie weights or dried beans. Bake 1. 0 to 1. 2 minutes or until beginning to set. Remove foil with weights and bake 1. Os7wjCp6gck/VjIIMpUV3yI/AAAAAAAAQPo/MVD38hBcmLM/s1600/bakecheesetart16.jpg' alt='Cream Cheese Custard Tart' title='Cream Cheese Custard Tart' />If shell puffs during baking, press it down with back of spoon. Cool on wire rack. Lower temperature to 3. Prepare filling In a medium saucepan over medium high heat, reduce maple syrup by a quarter, 5 to 7 minutes. Stir in cream and bring to a simmer. Remove from heat. In a medium bowl, whisk together egg yolks and egg. Whisking constantly, slowly add cream mixture to eggs. Strain mixture through a fine mesh sieve into a cup or bowl with pouring spout. Stir in salt, nutmeg and vanilla. Pour filling into crust and transfer to a rimmed baking sheet. Bake until pie is firm to touch but jiggles slightly when moved, about 1 hour. Let cool to room temperature before serving.