make a (fruit) tart

fruit tart
Originally uploaded by bluepupae.

#15 of 101 in 1001

making a fruit tart is a multi-step process involving multiple recipes, one for the sweet tart dough, another for the pastry cream and the final one combines both. i used the recipes from the tartine cookbook, and it came out beautifully. except for the apricot jam, most ingredients were easily obtained. the closest i found was apricot preserves and strained them, but it was quite a waste. next time, i'm going to use egg yolks instead of whole eggs for a richer pastry cream.

apple cinnamon muffins

in the kitchen
Originally uploaded by bluepupae.

(makes 12 - 14 regular sized muffins)
INGREDIENTS
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/3 cup vegetable oil
1 egg
1/3 cup milk
1-2 apples - peeled, cored and chopped (reserve 1/2 chopped apple for topping)

Topping
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

* can substitute whole wheat flour for 1/2 cup white & use 1/2 brown sugar for 1/2 white & half applesauce for oil

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Grease six - eight muffin cups or line with paper muffin liners.
2. Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powder and 1 teaspoon cinnamon. Mix in oil, egg and milk. Fold in apples. Spoon batter into prepared muffin cups, filling 2/3 of the cup.
3. In a small bowl, stir together 1/2 cup sugar, 1/3 cup flour, butter and 1 1/2 teaspoons cinnamon. Mix together with fork and top over unbaked muffins. Mince remaining apple into smaller pieces and sprinkle on top. Finish with cinnamon sugar on top.
4. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.

german chocolate cupcakes

german chocolate cupcakes
Originally uploaded by bluepupae.

devil's cake recipe from tartine cookbook
coconut with hazelnut & macadamia nut filling from martha stewart
ganache chocolate from martha stewart

maybe i've been cooking for so long that i have a knack for winging it, but baking is hard. the weekend before last, my stitch n' bitch group communed for a little pic-a-knit. in addition to my enthusiasm, i brought homemade from my new fancy mixer that won't fit on the counter german chocolate cupcakes.

i found a devil's cake recipe that appeared to have the rich chocolate-y-ness i was looking for to go with recipes for coconut filling & ganache chocolate from martha stewart. wtih some inspiration from a vegan recipe, i substituted hazelnuts & macadamia nuts for pecans (i much prefer the former). the filling and ganache turned out great, but some of the cupcakes were a little overcooked and dry. i did take them out earlier than the time for the cake recipe, figuring that the cupcakes would bake faster, but i think i should have taken them out even earlier. l guess the ganache distracted the knitsibs enough such that they didn't notice the dry cake or maybe i'm just being neurotic.

i have to say that for a name like ganache, it is surprisingly easy to make. mike becomes physically distraught when i say ganache as it sounds too pretentious or something. i have nothing against ganache, especially eating it. besides, it rhymes with panache which is a fabulous word. he doesn't like the word cabachon either. i'd rather say cabochon than "a precious stone of convex hemispherical or oval form, polished but not cut into facets."