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Desserts and Sweets

Caramelized Prune Plum Frangipane Galette

By Denise Pare-Watson

Prune Plums are tasty blue and purple plums with a green flesh.  These flavourful plums are in season right now in the Okanagan and there are so many ways to use them.  In this post, I am sharing a Caramelized Prune Plum Frangipane Galette recipe that has a unique caramelized plum filling that you will enjoy trying.  Roasting the plums transforms the flesh into a pretty rose colour and a distinct fragrant flavour.  I have developed this recipe to include almonds, caramel and vanilla bean extract, all of which pair extremely well with plums.Prune Plums | urbnspice.com

Plums are also noted for their health benefits:  they are low calorie and contain over 15 vitamins and minerals, in addition to dietary fibre and antioxidants, which are helpful in reducing inflammation and controlling blood sugar. Examples of sweet dishes plums can be used in are a plum paste (delicious with cheese) or as a filling in pastry; in a confiture, tart or cake or plum kuchen, to name a few.  Examples of savoury dishes are perogies with plum filling, pork tenderloin with plum sauce, and plum chutney.

Caramelized Prune Plum Frangipane Galette | urbnspice.com

Caramelized Prune Plum Frangipane Galette

Galettes are a great way to start experimenting with pastry because they do not require the precise care that is taken with a tart or pie shell.  They are free-form pies, rustic in nature and delicious. Give it a try!

Caramelized Prune Plum Frangipane Galette | urbnspice.com

Caramelized Prune Plum Frangipane Galette

…

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Digiprove sealCopyright secured by Digiprove © 2018 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
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License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Baking Techniques, Desserts and Sweets, My Recipes, Pastry, Pies and Tarts Tagged With: Baking, Baking Techniques, Frangipane, Pies and Tarts, Plums, Sweets

Junior Chefs’ Best Cookies – GF, DF, Low Refined Sugar

By Denise Pare-Watson

Kids in the Kitchen Series

It is no secret that I enjoy having children in my kitchen. I love being a part of their eagerness and excitement when I suggest that we do some baking together. Today, we were presented with a different type of baking challenge. Their grandfather requested cookies that included some of his most favourite ingredients. Additionally, we had to consider several dietary restrictions: the cookies had to be healthy, gluten-free, dairy-free and low in refined sugar. Together we came up with a delicious cookie recipe that the children appropriately named, “Junior Chefs’ Best Cookies.”  Skip to Recipe

Junior Chef's Best Cookies | urbnspice.com

Junior Chef’s Best Cookies are Gluten Free, Dairy Free and Low Refined Sugar and delicious!

Baking is a great opportunity to teach children all about measurements such as fractions, weight, volume and calculating yield. These are skills that they need to learn and it sure is a fun way to create memories that will last a lifetime.

“Always eat something that the farmer grows as part of your snack” was the standing rule that we had with our daughters and now that same rule applies to our grandchildren. Okanagan apricots are in season. We really enjoy this fruit, which is juicy and sweet and always creates a drippy mess on our fingers. The rewards for eating what the farmer grows are these delicious healthy cookies! How great is that?…

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Digiprove sealCopyright secured by Digiprove © 2018 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
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License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Cookies, Dairy Free Recipes, Dietary Restrictions, Gluten Free Recipes, Kids in the Kitchen, My Recipes, School Lunch or After School Snacks Tagged With: Baking, Baking Tips, Baking with Children, Cookies, Dairy Free, Dietary Restrictions, Gluten Free Recipes, Kids in the Kitchen, Low Refined Sugar

Dark Cherry Vanilla Dairy-Free Ice (Nice) Cream with Dark Cherry Vanilla Compote

By Denise Pare-Watson

Kids in the Kitchen Series

Cherries are in season in the Okanagan and there are so many ways to enjoy them. I could only eat so many raw cherries, and I needed to expand my repertoire of ways how to use these beautiful cherries. With that in mind, I have been playing with recipes for cherry compote, cherry cordial, cherry Danish and the featured recipe, Dark Cherry Vanilla Dairy-Free Ice (Nice) Cream.

Dark Cherry Vanilla Dairy-Free Ice (Nice) Cream | urbnspice.com

Dark Cherry Vanilla Dairy-Free Ice (Nice) Cream and Dark Cherry Vanilla Compote

There are members of my family who are dairy intolerant; so I developed my own version of a dairy-free dark cherry ice cream.   One option is to use coconut milk for a dairy free alternative because it provides the same texture and creamy mouthfeel that an ice cream base made with cream would provide. Full Fat Coconut milk is quite expensive when compared to the cream that is used in regular ice cream. Therefore, for a number of reasons, I have used bananas to supplement the base mixture. Bananas add flavour and a natural sweetness to the base and are a more economical way to make dairy-free ice cream rather than using only coconut milk.

Dark Cherry Vanilla Dairy-Free Ice (Nice) Cream | urbnspice.com

Dark Cherry Vanilla Dairy-Free Ice (Nice) Cream

It is interesting to note that when bananas are utilized as a major ingredient in dairy-free ice cream, it is called “Nice Cream.” The term ‘Nice Cream’ has become a common culinary term. “Nice Cream” is defined by the process of puréeing or blending chunks of frozen bananas into a soft style ice cream. While I enjoy the smoothness of this frozen dessert, it does not hold up well when you serve it. The addition of coconut milk creates a much more stable velvety texture with a delicious creamy flavour. When chopped dark cherries are added, this dairy-free frozen treat is taken to a new level. I have included almond extract in the ingredients because it pairs so well with cherries (omit for nut allergies).

There is one ingredient that you might not expect in this dairy-free ice cream and that is gelatine powder. Gelatine helps with the texture of this dairy-free ice cream, which can often be as hard as a puck due to the lack of fat and sugar. CHEF’S NOTE: Granulated sugar is often used in ice cream recipes because it does not freeze and keeps the ice cream from over crystalizing. You can use any type of sugar (granulated, liquid sugar such as maple syrup, honey, etc.). Sugar unquestionably gives the ice cream a more familiar texture. As Julia Child said, “Everything in moderation – including moderation.” It is really all about balance in everything that you eat. As frozen desserts go, a small portion of this ice cream treat is a healthier and enjoyable dairy-free option. Dark Cherry Vanilla Dairy-Free Ice (Nice) Cream is also gluten-free, egg-free, refined sugar-free and nut-free (if you omit the almond extract).

Typically, I will have lots of cherries left over, so I also want to share with you a recipe on how to make a delicious Dark Cherry & Vanilla Compote that is ready in less than five minutes. Dollop a spoonful of this compote on top of a serving of Dark Cherry Vanilla Dairy-Free Ice (Nice) Cream and you will have your guests and family coming back for seconds as this delicious compote goes so well with the Nice Cream….

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License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Dairy Free Recipes, Desserts and Sweets, Egg Free Recipes, Gluten Free Recipes, Grain Free Recipes, Ice Cream, Kids in the Kitchen, My Recipes, Nut Free Recipes, Preservative Free, Refined Sugar Free Recipes Tagged With: Dairy Free Recipes, Frozen Desserts, Gluten Free Desserts, Gluten Free Recipes, Kids in the Kitchen, Refined Sugar Free

Watermelon Gelée

By Denise Pare-Watson

Watermelon is one of the summer’s greatest pleasures. For my family, enjoying watermelon while sitting outside around our picnic table or on the back porch was a real pleasure. We would grab thick wedges of melon with the rind on, which made it much easier to hold onto. We would devour the bright pink fruit until we could not eat another piece, watermelon juices dribbled down our chins, which made the smiles on our faces sticky and pink and most satisfied. When I was a child, my father grew ‘Sweet Beauty’ melons in his large garden. We would always have our eye on the biggest melon in the garden and we watched it grow daily from an egg-sized oval to a monster melon. When the melon was perfectly ripe, the neighbourhood children were invited over to share the summer delicacy. It was so heavy that Dad would carry it to our rustic old table using a wheelbarrow. What a feast we had! Whenever I see watermelons today, my mind races through all those wonderful childhood memories of friends and family.

Skip to Watermelon Gelee Recipe

Skip to Raspberry Tapioca Pearls Recipe

Watermelon Gelee | urbnspice.com

Watermelon Gelee is simply plated,  including a garnish of strawberry tinted tapioca pearls

Over my career, I have made watermelon granita; watermelon and lime sorbet, and many litres of melon infused water and other similar treats. Watermelon is quite tricky to use in desserts because of the high water content. The flavour and colour can easily be compromised if overheated. So, when I read about an intriguing dessert called Watermelon Gelée by Chef Eddy Van Damme, I wanted to experiment with it! Watermelon Gelée is a gelatine set dessert using the juice of a watermelon. The vivid pink hue is further enhanced by the addition of raspberry liqueur. A very interesting option to consider as a garnish for the dessert is the use of tapioca pearls tinted with raspberry puree. Watermelon Gelée is refreshingly fun to make and gives you a flavourful alternative when serving watermelon this summer. You need to try this!  You will enjoy it.

…

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Digiprove sealCopyright secured by Digiprove © 2018 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
License Type:Commercial
License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Dairy Free Recipes, Dessert Garnish, Desserts and Sweets, Gluten Free Recipes, Grain Free Recipes, Individual Desserts, My Recipes, Unbaked Desserts Tagged With: Dairy Free Recipes, Desserts, Fruit, Gluten Free Desserts, Grain Free, Individual Desserts, Tips and Techniques

Greek Yogurt Lemon and Vanilla Bean Panna Cotta

By Denise Pare-Watson

Planning a menu for a pure white dessert can be a challenge. Having said that, I created a Greek Yogurt Lemon and Vanilla Bean Panna Cotta for Canada Day. Panna Cotta is a natural choice for its purity of white colour and its simplicity to make. I love the fresh look of panna cotta, a gelatine set custard made from dairy products which often include cream and/or milk. In this recipe, Greek yogurt is used because of its tangy taste.

Creating a pure white dessert requires eliminating vanilla bean paste because it would tint the custard to an ivory colour. To solve this problem, I added just a smidgeon of vanilla bean powder, which will show only the tiny specks of the vanilla bean seeds in the dessert while retaining the purity of the white colour. As well, I used lemon in two ways (juice and zest) as a flavouring ingredient, which compliments the tangy Greek yogurt.

Skip to Panna Cotta Recipe

Greek Yogurt Lemon & Vanilla Bean Panna Cotta | urbnspice.com…

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Digiprove sealCopyright secured by Digiprove © 2018 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
License Type:Commercial
License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Custards and Puddings, Desserts and Sweets, Egg Free Recipes, Gluten Free Recipes, Grain Free Recipes, Individual Desserts, My Recipes, Nut Free Recipes, Quick and Easy Dishes, Refined Sugar Free Recipes Tagged With: Custards, Egg Free Recipes, Gluten Free Desserts, Grain Free Desserts, Panna Cotta, Quick and Easy

Chocolate Short Dough

By Denise Pare-Watson

Chocolate Short Dough is a great dough to have in your pastry recipe repertoire. It is a versatile dough that can be rolled out with a rolling pin, or, for those of you who claim to have a ‘fear of crust’, it can easily be pressed into tart shells. I like to use this dough in Chocolate Pecan Pie, warm chocolate tart or one of my favourites:  Chocolate Truffle Tart.

Skip to Recipe

Chocolate Short Dough | urbnspice.com

Chocolate Short Dough

Chocolate Short Dough

Yield:  Crust for 1 – 9″ pie shell    

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins

CHEF TALK: This is a crust that can be rolled out with a rolling pin or pressed into the tart shell.  It can easily be adapted to gluten-free crust by substituting a gluten-free flour blend.  For a dairy-free tart, substitute the butter for coconut butter.

INGREDIENTS                

  • 1 1/2 cups all-purpose flour
  • 1/2 cup Cocoa Powder
  • 8 oz. (1/2 lb) unsalted Butter (softened, but cool)
  • 1/2 cup Icing (confectioners) Sugar

METHOD: 

  1. Sift together the flour and cocoa powder in a small bowl.  Set aside.
  2. Place the butter in the mixer.  With a paddle,  beat on low speed for 2 to 3 minutes, or until lightly creamed. Scrape down sides of the bowl.
  3. Add the icing sugar and mix for 30 seconds. Scrape down the bowl.
  4. Add flour mixture and mix on low speed just until the dough comes together – approximately 30 seconds.  Gather the dough into a disk or log as shown above.
  5. Wrap the dough in plastic film and chill for at least 4 hours.
  6. Roll or press out and dock bottom of the dough.  CHEF TIP:  For tarts or small pies, I like to shape the dough into a log (or cylinder).  Slice off 1/2 inch slices to make it easier to roll out (or press in) the tart shells individually.
  7. To pre-bake, the dough: blind bake the large tart shell for 15 minutes, remove the pie weights and bake 6 minutes more. Cool before using.

Here is a visual step-by-step in photographs How to prepare a Chocolate Shortcrust:

Chocolate Short Dough | urbnspice.com

Chocolate Short Dough is chilled and then cut into small rounds as shown for tarts or larger pieces to press into a tart pan

Preparing the pan and coating with cocoa powder | urbnspice.com

Prepare the tart pan by brushing with butter and dusting edges well with cocoa powder

Preparing the tart pan with a parchment circle | urbnspice.com

Add a circle of parchment paper into the bottom of the prepared tart pan

Pressed In Chocolate Shortdough Crust | urbnspice.com

The Chocolate Shortdough Crust is pressed into the bottom of the prepared tart pan

Pre-baking chocolate crust | urbnspice.com

Pre-bake the chocolate shortdough crust and cool slightly

Decadent Dark Chocolate Tart | urbnspice.com

The Shortdough crust is filled, baked and chilled before cutting

Chocolate Short Dough | urbnspice.com

2 votes

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Chocolate Short Dough

Prep 10 mins

Cook 15 mins

Total 25 mins

Author Denise - The Urb'n'Spice Chef

Yield 1 9" crust

Chocolate Short Dough is a great dough to have in your pastry recipe repertoire. It is a versatile dough that can be rolled out with a rolling pin, or, for those of you who claim to have a ‘fear of crust’, it can easily be pressed into tart shells. I like to use this dough in Chocolate Pecan Pie, warm chocolate tart or one of my favourites:  Chocolate Truffle Tart.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup Cocoa Powder
  • 8 oz. (1/2 lb) unsalted Butter (softened, but cool)
  • 1/2 cup Icing (confectioners) Sugar

Instructions

  1. Sift together the flour and cocoa powder in a small bowl.  Set aside.
  2. Place the butter in the mixer.  With a paddle,  beat on low speed for 2 to 3 minutes, or until lightly creamed. Scrape down sides of the bowl.
  3. Add the icing sugar and mix for 30 seconds. Scrape down the bowl.
  4. Add flour mixture and mix on low speed just until the dough comes together – approximately 30 seconds.  Gather the dough into a disk or log as shown above.
  5. Wrap the dough in plastic film and chill for at least 4 hours.
  6. Roll or press out and dock bottom of the dough.  CHEF TIP:  For tarts or small pies, I like to shape the dough into a log (or cylinder).  Slice off 1/2 inch slices to make it easier to roll out (or press in) the tart shells individually.
  7. To pre-bake, the dough: blind bake the large tart shell for 15 minutes, remove the pie weights and bake 6 minutes more. Cool before using.

Notes

For further details, including step-by-step photographs, please refer to my original post.

Did you Make my Recipe? 

Tag me @urbnspice on Instagram and hashtag #urbnspice

Courses Dessert

LEARNING TIPS:  

  • Blind Baking
  • Creaming
  • Docking
Chocolate Short Dough in a warm chocolate tart plated dessert | urbnspice.com

Chocolate Short Dough is used to line a warm chocolate tart

More Like This from Urb’n’Spice:

Learn How to Make a Chocolate Short Dough Tart

Chocolate Chip Banana Bread with Crunchy Topping

Milk Chocolate Torte with Almond Praline Crust

If you try my recipe for Chocolate Short Dough, please leave me a comment below with your feedback.

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.comDenise Paré-Watson

The Urbnspice Chef

 

Follow me on Social Media

Blog | Twitter | Facebook | Pinterest | Instagram

Digiprove sealCopyright secured by Digiprove © 2018 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
License Type:Commercial
License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: My Recipes, Pastry Tagged With: Chocolate, Doughs, Short Dough, Tarts

How to Make Pâte Sucrée Pastry

By Denise Pare-Watson

Pâte Sucrée is a tender dough enriched with egg yolk. It is excellent for recipes such as Sour (Tart) Cherry Pie or The Ultimate Canadian Maple Butter Tarts.  The dough can be quickly made in a food processor or it can be easily made by hand. It can be used after one-hour of chilling or refrigerated for up to three days. For longer storage, wrap the dough well in plastic wrap and slip inside a plastic zipper bag, then label and freeze the dough. Use within one month. Pâte Brisée is another great option for pies and tarts. You can find the recipe for Pâte Brisée here.

Skip to My Recipe

Pate Sucree can be used for pies | urbnspice.com

Pate Sucree can be used for pies and tarts

HOW TO MAKE PÂTE SUCRÉE PASTRY

YIELD: 20 – 3-inch tarts or 30 – 36 mini tarts

CHEF TIP: In order to extend the shelf life of the dough, I use a vacuum sealer to store and freeze the dough. Using this system eliminates air pockets and the possibility of freezer burn. This process will extend the life of the dough – use it within six months.  

NOTE: I often make a combination of different tart sizes to have available for different events. The following recipe for the pâte sucrée dough will make 8 – 3-inch tarts as well as 24 mini (2 inches) tartlets for bite-size treats.

INGREDIENTS:

  • 2 ½ cups all-purpose flour
  • 3 Tablespoons granulated sugar
  • 1 cup unsalted butter, cold, cut into small pieces
  • 2 large egg yolks
  • 1 teaspoon vanilla bean paste or vanilla extract
  • ¼ cup ice water, as necessary 

METHOD:

  1. In a food processor bowl, combine the flour and sugar – pulse once or twice to combine.
  2. Add the pieces of cold butter into the food processor and pulse 10 to 20 times until the mixture resembles coarse meal.
  3. In a smaller bowl, combine the egg yolks and vanilla bean paste.
  4. With the food processor running, pour the egg yolk mixture in through the feed tube.
  5. Process until the dough comes together (about 10 – 20 seconds). Add a little ice water, one tablespoon at a time until the dough comes together in a ball.
  6. Divide the dough in half. Form each half into a disk and wrap in plastic wrap.
  7. Refrigerate the dough for one hour before use.

CHEF TIP: Ice water is used when making pastry to keep the cold butter from melting. This keeps the pastry crust flaky.

Here is a visual step-by-step procedure “How to Make Pâte Sucrée Pastry”:

Pate Sucree ingredients | urbnspice.com

Pate Sucree ingredients

Pate Sucree dough | urbnspice.com

Pate Sucree dough

Pate Sucree Dough wrapped | urbnspice.com

Pate Sucree Dough wrapped and ready for chilling

Pate Sucree can be used for pies | urbnspice.com

Pate Sucree can be used for pies and tarts

Pate Sucree used for Sour (Tart) Cherry Pie | urbnspice.com

Pate Sucree used for Sour (Tart) Cherry Pie

Pate Sucree can be used for pies | urbnspice.com
Print

How to Make PÂTE SUCRÉE Pastry

Prep 10 mins

Inactive 1 hour

Total 1 hour, 10 mins

Author Denise - The Urb'n'Spice Chef

Yield 20 tarts

Pâte Sucrée is a tender dough enriched with egg yolk. The dough can be quickly made in a food processor or it can be easily made by hand. It is perfect for Sour (Tart) Cherry Pie or Ultimate Canadian Maple Butter Tarts.

Ingredients

  • 2 ½ cups all-purpose flour
  • 3 Tablespoons granulated sugar
  • 1 cup unsalted butter, cold, cut into small pieces
  • 2 large egg yolks
  • 1 teaspoon vanilla bean paste or vanilla extract
  • ¼ cup ice water, as necessary 

Instructions

  1. In a food processor bowl, combine the flour and sugar – pulse once or twice to combine.
  2. Add the pieces of cold butter into the food processor and pulse 10 to 20 times until the mixture resembles coarse meal.
  3. In a smaller bowl, combine the egg yolks and vanilla bean paste.
  4. With the food processor running, pour the egg yolk mixture in through the feed tube.
  5. Process until the dough comes together (about 10 – 20 seconds). Add a little ice water, one tablespoon at a time until the dough comes together in a ball.
  6. Divide the dough in half. Form each half into a disk and wrap in plastic wrap.
  7. Refrigerate the dough for one hour before use.

Notes

CHEF TIP: Ice water is used when making pastry to keep the cold butter from melting. This keeps the pastry crust flaky.

For more details and step-by-step photographs, please refer to the original post:  https://urbnspice.com/my-recipes/make-pate-sucree-pastry/

Did you Make my Recipe? 

Tag me @urbnspice on Instagram and hashtag #urbnspice

Courses Dessert

LEARNING TIPS:  

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

  • Butter
  • Oven Temperature Accuracy
  • Vanilla Extract
    __________

You Might Also Enjoy:

Learn How to Make Pate Brisee

My Mom’s French Canadian Tourtiere

The Ultimate Canadian Maple Butter Tarts

If you try my technique for How to Make Pâte Sucrée Pastry, please leave me a comment below with your feedback.

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

 

Denise Paré-Watson

The Urbnspice Chef

 

Follow me on Social Media

Blog | Twitter | Facebook | Pinterest | Instagram

 

Digiprove sealCopyright secured by Digiprove © 2018 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
License Type:Commercial
License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: My Recipes, Pastry, Pies and Tarts Tagged With: Pastry, Pies

PÂTE BRISÉE – Classic French Pie and Tart Pastry

By Denise Pare-Watson

Learn How to Make PÂTE BRISÉE: a classic French pie and tart pastry. Its flaky characteristics make it is perfect for Chicken Pot Pie, Australian Meat Pies and of course, My Mom’s French Canadian Tourtiere.  As well, it is very good when used in sweet pies and tarts; for example, it is outstanding in the Ultimate Canadian Maple Butter Tarts.

Skip to Recipe

Maple Butter Pecan Tarts | urbnspice.com

How to Make PÂTE BRISÉE

YIELD: 2 – 9” Pie crusts, or two 9.5 to 10” tart shells, Or one 9” covered pie crust)

INGREDIENTS

  • 1 ½ cups all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • ½ cup unsalted butter, chilled and cut into small pieces
  • ¼ cup vegetable shortening, chilled and cut into small pieces
  • 1/3 cup plus 1 tablespoon ice water

METHOD:

  1. Mix together the all-purpose flour, sugar and salt.
  2. Cut in 1/2 cup of cold unsalted butter with a pastry knife until you have pea-sized pieces.
  3. Then add 1/4 cup solid vegetable shortening
  4. Work in the butter and vegetable shortening until the mixture resembles coarse crumbs with some pea-sized pieces.
  5. Add 1/3 cup plus 1 tablespoon of ice water. Drizzle over the flour and fat mixture.
  6. The dough should look rough, not smooth (almost raggedy). CHEF TIP: Overworking pastry dough will make the dough tough and the flaky characteristic will be lost.
  7. Divide the dough in half, press each half into a round flat disk, and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes, preferably for several hours, or for up to 2 days before rolling.
  8. The dough can also be wrapped airtight and frozen for up to 6 months; thaw completely before rolling.
Aussie Hand Pies | urbnspice.com

Pate Brisee dough is a perfect pastry choice to make Australian Meat Pies

Here is a visual step-by-step procedure How To Make Pâte Brisée:

Pate Brisee Ingredients | urbnspice.com

Pate Brisee Ingredients

Cutting butter into the flour | urbnspice.com

Cutting the chunks of butter and lard into the flour until there are pea-sized pieces

Pate Brisee Dough | urbnspice.com

The ice water is added to the Pate Brisee Dough

Pate Brisee Dough Wrapped | urbnspice.com

Pate Brisee Dough Wrapped and ready for the refrigerator for at least one hour

Baked Tourtiere | urbnspice.com

Pate Brisee Pastry showing its characteristic flaky texture

Traditional Tourtiere | urbnspice.com
Print

PÂTE BRISÉE – Classic French Pie and Tart Pastry

Prep 10 mins

Inactive 1 hour

Total 1 hour, 10 mins

Author Denise - The Urb'n'Spice Chef

Yield 1 two crust pie

PÂTE BRISÉE is a classic French pie and tart pastry. Its flaky characteristics make it is perfect for Chicken Pot Pie, Australian Meat Pies and of course, My Mom’s French Canadian Tourtiere.  As well, it is very good when used in sweet pies and tarts; for example, it is outstanding in the Ultimate Canadian Maple Butter Tarts.

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • ½ cup unsalted butter, chilled and cut into small pieces
  • ¼ cup vegetable shortening, chilled and cut into small pieces
  • 1/3 cup plus 1 tablespoon ice water

Instructions

  1. Mix together the all-purpose flour, sugar and salt.
  2. Cut in 1/2 cup of cold unsalted butter with a pastry knife until you have pea-sized pieces.
  3. Then add 1/4 cup solid vegetable shortening
  4. Work in the butter and vegetable shortening until the mixture resembles coarse crumbs with some pea-sized pieces.
  5. Add 1/3 cup plus 1 tablespoon of ice water. Drizzle over the flour and fat mixture.
  6. The dough should look rough, not smooth (almost raggedy). CHEF TIP: Overworking pastry dough will make the dough tough and the flaky characteristic will be lost.
  7. Divide the dough in half, press each half into a round flat disk, and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes, preferably for several hours, or for up to 2 days before rolling.
  8. The dough can also be wrapped airtight and frozen for up to 6 months; thaw completely before rolling.

Notes

For further details and step-by-step instructions, please refer to the original post:  https://urbnspice.com/my-recipes/pate-brisee-classic-french-pie-and-tart-pastry/

 

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Here are some Urb’n’Spice recipes using pâte brisée:

My Mom’s French Canadian Tourtière

Australian Meat Pies (Aussie Pies)

The Ultimate Canadian Maple Butter Tarts

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Filed Under: My Recipes, Pastry, Pies and Tarts

How to Make a Sour (Tart) Cherry Pie

By Denise Pare-Watson

It is a beautiful thing to enjoy a slice of sour (tart) cherry pie. I live in the Okanagan, where I am fortunate to be able to find sour cherries at the local farmer’s markets. Sour cherries are not as easily available as the more popular sweet dark cherries. I buy as many sour cherries as I can while they are in season and freeze them in 1 ½ lb. bags. These packages are used in breakfast Danish, Black Forest Cake and Sour (Tart) Cherry Pie throughout the year.

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Sour (Tart) Cherry Pie | urbnspice.com

Sour (Tart) Cherry Pie

Professional bakers prefer sour (tart) cherries for pies, Danish, pastries, cakes or jams because sour cherries have a characteristic tartness and bright red colour.  They maintain their cherry flavour during baking or jam making processes.

Sweet cherries are more commonly available and are eaten fresh or they can be used in the making of cherry clafouti (a French baked custard dessert), cherry vanilla ice cream, or used in an unbaked summer fruit tart.   Sweet cherries do not hold up well to high heat cooking, and lose their colour and texture and quickly become mushy. It is important to understand the difference because the sugar requirements for each type of cherry are significantly different. Make sure the recipe you are using indicates whether you are to use sour (tart) or sweet cherries, otherwise the texture and sugar balance will not meet your expectations.Sour (Tart) Cherry Pie | urbnspice.com…

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Original content here is published under these license terms: X 
License Type:Commercial
License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Desserts and Sweets, My Recipes, Pastry, Pies and Tarts Tagged With: Cherries, Pies, Tarts

How to Make Raspberry Mini Cheesecakes

By Denise Pare-Watson

Have you ever noticed that most restaurants offer cheesecake on their dessert menu? It is definitely a favourite choice for many people and also for the restaurants as cheesecake stores and freezes well. I prefer making cheesecake in individualized portions, served simply with a raspberry coulis or a few fresh berries. In this post, I will share a recipe for Raspberry Mini Cheesecakes. This featured cheesecake recipe has a pink hue created by the raspberry puree which is combined with a delicious coconut crust infused with lime zest. For Valentine’s Day, I dress the cheesecakes up by creating a heart swirl decoration before it is baked. The decoration stays attractively suspended on top of the thick cheesecake batter.

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Raspberry Mini Cheesecakes | urbnspice.com

Raspberry Mini Cheesecake

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Digiprove sealCopyright secured by Digiprove © 2018 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
License Type:Commercial
License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Baking Techniques, Cakes, Cheesecakes, Desserts and Sweets, Gluten Free Recipes, Individual Desserts, My Recipes Tagged With: Baking, Baking Tips, Cakes, Cheesecakes, Desserts, Gluten Free Desserts, Nut Free, Sweets

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Meet Denise – The Urbnspice Chef

Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
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