Jennifer McLagan | Fat | Ten Speed Press, 2008 | Serves 6 to 8

Video Interview

People often ask me how I get the ideas for my recipes. Some magically happen from ingredients in my fridge, others are inspired by restaurant meals or ingredient combinations that I like. And then there are those that come from the oddest of sources.

Several years ago I’d been perfecting my recipe for salted caramel sauce. When it comes to desserts, caramel is my weakness, and the combination of salted butter and caramel is close to perfection, with the salt accentuating the caramel and balancing its sweetness. During this time, one of the bakeries in my Paris neighborhood, which had been run by an accountant who had exchanged crunching numbers for kneading dough, was bought by the well-known Paris baker Eric Kayser. Just after Kayser moved into my part of town, my friend Laura dropped by with a copy of his new tart book. It was full of mouthwatering photographs with short, seemingly simple recipes, each of which fit neatly on a single page. I flipped through it, thinking that perhaps his tarts were better than his bread. (Believe it or not, the accountant had actually made better bread.) When I saw a recipe for tarte au beurre salé, or salted butter tart, I knew I had to try it. It took quite some tweaking, as the brief recipe instructions were not much help, but I finally made a rich, sweet, satisfying version of his tart. The secret, I found, is to be brave and cook the caramel until it is rich and dark without letting it burn and turn bitter. If you lack courage, the tart will still be delicious, just sweeter.

When shopping for the ingredients, buy extra cream so you can serve this tart with a cloud of whipped cream to cut the sweetness—yes, it does work, and yes, this is just another benefit of eating fat.—Jennifer McLagan

convert Ingredients
For the sweet-butter pastry
2 cups (8 3/4 ounces) all-purpose flour
Pinch of fine sea salt
2/3 cup (5 ounces) cold unsalted butter, diced
1 large egg
1/3 cup (2 ounces) superfine (caster) sugar

For the tart
1/2 recipe Sweet-Butter Pastry
1 1/4 cups (9 ounces) superfine (caster) sugar
1/2 cup (4 ounces) salted butter, diced
1 cup whipping cream
Lightly whipped cream, for serving

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Method
Make the pastry
1. Combine the flour and salt in a food processor and pulse to mix. Add the butter and pulse until the mixture resembles very coarse bread crumbs. Transfer the mixture to a large bowl.

2. In another bowl, whisk together the egg and sugar. Pour the egg mixture over the flour-butter mixture and mix with a fork. Squeeze a bit of the mixture between your fingers. If it holds together, transfer the dough to a lightly floured surface; if not, add a couple of teaspoons of ice water and test again. Knead gently and form into a ball, divide the pastry in half, and flatten into 2 disks. Wrap each disk in plastic and refrigerate for at least 30 minutes before using.

Make the tart
1. Roll out the pastry on a floured surface and line a 9-inch or 9 1/2-inch (23-cm or 24-cm) tart pan. Prick the base of the tart with a fork and refrigerate for at least 30 minutes.

2. Preheat the oven to 375°F (190°C).

3. Place the tart shell on a baking sheet. Line the tart with parchment paper and fill it with dried beans. Bake until the pastry is just set, about 15 minutes. Remove the paper and beans and continue to cook until the pastry is a dark golden color, 10 to 15 minutes. Transfer the tart to a wire rack and leave to cool completely.

4. Combine the sugar and butter in a deep, heavy saucepan over medium heat. Stir to mix and cook, stirring occasionally, until the butter and sugar caramelize, 10 to 15 minutes. The sugar and butter will go through several stages. First it will look like a flour-butter roux, then it will appear curdled, and then the butter will leak out of the sugar mixture. Don’t worry: It will all come together in the end.

5. While the caramel is cooking, pour the cream into a saucepan and bring it to a boil over medium heat. Remove from the heat and set aside.

6. Keep stirring the butter-sugar mixture, watching carefully as it begins to caramelize and remembering that the heat in the pan will continue to cook the caramel once it is removed from the burner. You want a rich, dark caramel color, but you don’t want to burn the mixture, which will give it a bitter taste. When the caramel reaches the right color, remove the pan from the heat and slowly and carefully pour in the cream; the mixture will bubble and spit. When the caramel stops bubbling, return it to low heat and cook for 5 minutes, stirring to dissolve the caramel in the cream. Remove the pan from the heat and let the caramel cool for 10 minutes. Slowly pour the cooled caramel into the baked pastry shell and chill the tart for at least 2 hours.

7. This tart is easier to cut when it is chilled. Remove the tart from the pan and, using a wet knife, cut it into wedges. Serve the tart at room temperature, however, for maximum flavor, with a dollop of whipped cream.

Recipe © 2008 by Jennifer McLagan. Photo © 2008 Leigh Beisch. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

Dede Wilson | Unforgettable Desserts | John Wiley & Sons, 2009 | Serves 8 to 10

This is an extra-deep pie, formed in a springform pan. The sides of the apple pie are more than 2 inches deep, so there’s plenty of filling. The crunchy, buttery brown-sugar crumb on top is lightly accented with cardamom and lemon and is the perfect foil to the lush, rich, sour cream and apple filling. When you slice a big wedge, it’s picture-perfect; guests will think this came from a fancy bakery. There are several do-ahead steps, so take advantage, particularly with two chilling times for the crust.—Dede Wilson

convert Ingredients
For the apple pie crust
1/2 cup unsalted butter, at cool room temperature, cut into small pieces
5 tablespoons sugar
1 large egg yolk
1 1/4 cups sifted cake flour

For the apple filling
9 cups peeled, cored and thinly sliced apples (about 10 or 11 apples); use a mixture of Cortland, Golden Delicious, and Granny Smith
2/3 cup sugar
6 tablespoons all-purpose flour
2 large eggs, at room temperature
2 cups sour cream (not low-fat)
1 teaspoon finely grated lemon zest
1 teaspoon vanilla extract

For the streusel
1 cup all-purpose flour
1/2 cup unsalted butter, melted
1/2 cup firmly packed light brown sugar
1 teaspoon finely grated lemon zest
1/2 teaspoon ground cardamom

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Method
Make the apple pie  crust
1. In the bowl of a stand mixer, beat the butter with the flat paddle attachment on medium-high speed until creamy, about 1 minute. Add the sugar gradually and continue to beat on medium-high speed until lightened and creamy, about 2 minutes. Beat in the egg yolk until well combined. Add the flour and pulse the mixer on and off until it begins to combine, and then run the mixer on medium-low speed just until the dough begins to form. Scrape out onto plastic wrap and use the wrap to help press the dough into a flat disk shape. Wrap the dough thoroughly. Refrigerate for at least 2 hours or overnight.

2. Roll out half of the dough on a lightly floured surface to a 10-inch round. Use the bottom of a 9-by-3-inch round springform pan as a guide and cut out a 9-inch circle. Assemble the pan with the sides locked into place, and coat the inside with nonstick spray. Transfer the circle of crust to the bottom of the pan. Roll out the remaining dough and cut 2 long strips, each one 17 x 2 inches. Take one strip and fit it into the pan along the side; have the bottom slightly curve in over the bottom crust. Press the lower edge of the strip against the bottom crust to seal. Brush the short, vertical edges of the side strip with water and press the second strip into place, trimming to fit with about 1/2 inch of overlap. Press the overlapping edges well to seal. Refrigerate for at least 2 hours or overnight.

Make the apple filling
1. Position a rack in the middle of the oven. Preheat the oven to 400°F (200°C).

2. Toss together the apple slices and sugar in a large sauté pan. Cook over medium heat, occasionally stirring gently, taking care not to crush the fruit pieces. Cook for about 5 minutes, just until the mixture begins to exude juices and the apples soften just a tiny bit. Remove from the heat, cool slightly, then sprinkle the flour over, and toss gently to coat.

3. Whisk the eggs in a large bowl, then whisk in the sour cream, zest, and vanilla. Fold into the fruit mixture.

4. Remove the crust from the refrigerator and scrape the filling into the crust. It will come right up to the top of the crust. Bake for 15 minutes while you prepare the streusel.

Make the streusel
1. Combine all the ingredients until well blended.

2. After the pie has baked for 15 minutes, remove from the oven and turn the heat down to 375°F. Squeeze the streusel between your fingers and palms to create clumps ranging in size from small to large grapes and scatter all over the top of the pie. There is a lot of streusel; use it all, gently mounding it in the center.

3. Return the apple pie to the oven and bake for 15 minutes more. Turn the heat down to 350°F (175°C) and continue baking for 20 to 30 minutes more, or until the streusel is evenly browned and the pie feels firm when gently pressed. If you can see any filling bubbling around the edges, that is a good sign of doneness, but most likely it will be completely covered with streusel.

4. Cool the pan on a rack to allow the filling to thicken and set. Serve the apple pie at room temperature. Store at room temperature for up 1 day.

Tip: Cardamom has a flavor that dominates in recipes where it is used; it typically does not fade to the background in a dish. For an alternative flavor, try this apple pie recipe with cinnamon in its place, and leave the lemon zest out of both the filling and crust. You will have a more typical apple-cinnamon flavor profile, which, while more expected, is equally welcomed.

Recipe © 2009 Dede Wilson. Photo © 2009 John Kernick. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

These homey, cinnamon-scented baked apples are a classic from my childhood, as close as you can get to an apple pie without actually making one, and nearly as good. You can substitute apple juice or cider for the rum. Serve the baked apples warm with the thickened cream or with crème fraîche.—Romney Steele

convert Ingredients
4 baking apples, such as Gala or Granny Smith
1/4 cup golden raisins, plumped in hot water or heated rum
1/3 cup firmly packed brown sugar
1/4 cup coarsely chopped pecans
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 1/2 tablespoons butter, melted
1/4 cup rum or brandy
1/3 cup heavy cream

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Method
1. Preheat the oven to 375°F (190°C).

2. Core the apples using a sharp pairing knife or melon baller, scooping out some of the flesh, but leaving the apples whole and intact. Make a slit around the middle of each apple to prevent them from exploding while baking.

3. Combine the raisins, sugar, pecans, cinnamon, and nutmeg in a small bowl. Stir in 2 tablespoons of the melted butter. Drizzle the remaining butter in a small baking dish. Place the apples in the dish. Stuff the hollows with the sugar mixture, packing densely (some of the sugar bits will fall into the pan, which is fine). Pour the rum over the apples.

4. Cover the dish tightly with aluminum foil. Bake the apples for 30 minutes. Remove the foil and spoon some of the pan juices over the apples. Bake, uncovered, until the apples are cooked through, about 30 minutes longer. Whisk the cream with a fork until lightly thickened, drizzle over the apples, and serve.

Recipe © 2009 Romney Steele. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

Listen to David’s interview with David Guas.

This sweet potato tart Tatin is an elegant but easy way to relive my love sticky-sweet sweet potatoes in a more adult package. First, I make a super traditional French-style caramel sauce and pour it into a good ol’ cast iron pan, a staple in Cajun kitchens. Then I layer thin slices of potatoes on top (if you have a mandolin now’s a great time to break that baby out of the box and use it to slice the sweet potatoes) and cover with the puff pastry. After a little sojourn into the oven, the whole sweet potato shebang comes out golden and gorgeous.—David Guas

convert Ingredients
1 sheet all-butter store-bought puff pastry, thawed (see Note)
3/4 cup sugar plus 1 tablespoon for pastry
1 stick unsalted butter, cut into 16 pieces
2 teaspoons vanilla extract
1/8 teaspoon salt
1 1/2 pounds sweet potatoes (try to buy potatoes of relatively even width and few bulges), peeled, ends removed, and sliced into 1/8-inch-thick rounds
1 large egg
1 tablespoon milk
Ice cream for serving (optional)

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Method
Make the caramel
1. Heat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Place the puff pastry sheet on your work surface and cut out a 10-inch circle. Set the circle onto the prepared baking sheet. Prick the pastry all over with a fork and refrigerate.

2. Place 3/4 cup of sugar in a small saucepan and cover with 1/4 cup of water. Gently stir with a spoon to make sure all of the sugar is wet (it should have the consistency of wet sand), place a cover on slightly askew, and bring to a boil over medium-high heat. Keep the mixture covered until the syrup is clear and producing syrupy-looking medium-size bubbles, 3 to 4 minutes.

3. Remove the cover and continue to cook until the sugar is a light butterscotch color and its temperature reaches 320°F (160°C). Turn off the heat (the sugar will continue to cook in the pan even though the heat is off). Once the temperature reaches 350°F (190°C), this will take only a few minutes, whisk in the butter, 1/2 tablespoon (1 piece) at a time, waiting until each addition is completely incorporated before adding the next. Stir in the vanilla and the salt, and pour the caramel into a 10-inch cast iron skillet.

Assemble and bake the sweet potato tart tatin
1. Cover the caramel with the sliced potatoes, starting in the center and overlapping in a spiraling outward circle as you go. Top with the puff pastry circle.

2. Beat the egg and the milk together and brush over the pastry, and then sprinkle the tart with the remaining 1 tablespoon of sugar. Bake the tart until the edges are deep amber and the pastry is puffed and golden, 40 to 45 minutes.

3. Remove the tart from the oven and cool for 10 minutes before inverting it onto a large plate (make sure the diameter of the plate is larger than 10 inches!). Slice into wedges and serve with or without ice cream.

Note: To make life easier, I use store-bought puff pastry. Try to source an all-butter kind, like Dufour, which gives the tart a rich flavor and tender texture.

Recipe © 2009 by David Guas. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

This is the ideal make-ahead or bring-along dessert: The baked tart can be chilled overnight, and it’s delicious served slightly chilled, at room temperature, or warm. If baking it one day ahead, be sure to let the tart cool completely before wrapping it in plastic. The pastry dough will keep for up to one week in the fridge or for up to a month in the freezer.—Editors of  Fine Cooking

convert Ingredients
For the crust
9 ounces (2 cups) all-purpose flour
1/3 cup granulated sugar
1 teaspoon finely grated orange zest
1/2 teaspoon table salt
11 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1 large egg, lightly beaten
1/4 cup heavy cream; more if needed

For the filling
One 15-ounce can pure solid-pack pumpkin (not pumpkin pie filling)
3 large eggs
1/2 cup granulated sugar
1/4 cup packed dark brown sugar
2 tablespoons unbleached all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon table salt
1/2 cup heavy cream
1/4 cup bourbon

For the streusel
3/4 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup packed dark brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon table salt
1/2 cup cold unsalted butter, cut into 1/2-inch cubes
3/4 cup walnut halves, lightly toasted on a baking sheet in a 350°F (175°C) oven, then coarsely chopped
1/4 cup chopped crystallized ginger

Lightly sweetened whipped cream, for garnish (optional)

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Method
Make the crust
1. Whisk the flour, sugar, orange zest, and salt in the bowl of a stand mixer or a mixing bowl. In the stand mixer (use the paddle attachment on low speed), or in the bowl by hand with a pastry blender, cut the butter into the flour until the mixture looks crumbly, with pieces of butter about the size of dried peas.

2. Add the egg and cream, mixing on low speed until the dough is just combined. If the dough is too dry to come together, add more cream, 1 tablespoon at a time. Gently mold the dough into a 1-inch-thick disk and wrap in plastic. Refrigerate for at least 1 hour or for up to a week; the dough can also be frozen for up to a month (defrost overnight in the refrigerator).

Make the filling
1. Spoon the pumpkin into a large bowl. Whisk in the eggs, one at a time, until thoroughly incorporated. Add both sugars, the flour, ginger, cinnamon, cloves, and salt. Whisk for about 30 seconds. Whisk in the heavy cream and bourbon.

Make the streusel
1. Combine the flour, both sugars, cinnamon, and salt in a food processor fitted with a metal blade. Pulse briefly to mix. Add the butter and pulse until blended into the dry ingredients and the mixture is crumbly.

2. Remove the blade and stir in the walnuts and crystallized ginger.

Assemble
1. Position a rack in the middle of the oven and heat the oven to 350°F (175°C).

2. Take the tart dough from the refrigerator and let it warm up until pliable, 5 to 15 minutes. Unwrap the dough and set it on a lightly floured work surface. With as few passes of the rolling pin as possible, roll the disk into a 13-inch round about 1/8 inch thick. Drape the round into an 11-inch fluted tart pan with a removable bottom, gently fitting it into the contours of the pan. Fold the excess dough into the sides of the pan and press to create an edge that’s flush with the top of the pan and about 1/2 inch thick.

3. Pour the filling into the crust. Scatter the streusel topping evenly over the filling. Bake until the topping is evenly cooked and it no longer looks wet in the center, 50 to 65 minutes.

4. Let the tart cool on a wire rack for at least 2 hours before serving (or, once it has completely cooled, wrap it in plastic and refrigerate overnight; before serving, let it sit at room temperature for 1 to 2 hours).

5. Serve warm, at room temperature, or slightly chilled, with whipped cream, if you like.

Recipe © 2007 by Taunton Press. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

I am forever grateful that the editors of Fine Cooking magazine encouraged me to create this glorious pumpkin cheesecake. I had feared that the spices usually associated with pumpkin-flavored desserts would fight with the cream cheese, but then I discovered that using turbinado sugar, with its mild overtones of molasses, and leaving out the spices made it possible to enjoy the true pumpkin flavor. Pecans are a time-honored complement to pumpkin, especially this cheesecake, and the addition of a caramel topping ties all the flavors together so perfectly that this has become one of my very favorite cheesecakes. Plan Ahead: Make at least 1 day ahead.—Rose Levy Beranbaum

convert Ingredients
For the gingersnap crust
1/2 pecan halves 1 cup gingersnap crumbs, lightly packed, preferable Swedish brand, processed to medium crumbs
1 tablespoon sugar
2 pinches salt
4 tablespoons unsalted butter, melted

For the pure pumpkin filling
1 cup unsweetened pumpkin, preferably Libby’s
1 cup turbinado sugar
2 cups heavy cream, cold
1 pound cream cheese [65°F to 70°F (19°C to 21°C)]
2 large eggs, at room temperature
2 large egg yolks, at room temperature

For the caramel piping glaze
1/2 cup sugar 1/2 tablespoon corn syrup
2 tablespoons water
1/4 cup heavy cream, heated
1 tablespoon unsalted butter [65°F to 75°F (19°C to 23°C)]
1/2 teaspoon pure vanilla extract

Method

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1. Prepare one 9-by-2 1/2- to 3-inch springform pan by coating with nonstick cooking spray. Set this pan in a slightly larger silicone pan or wrapped with a double layer of heavy-duty aluminum foil to prevent seepage. Have ready one 12-by-2-inch round cake pan or roasting pan to serve as a water bath.

2. Set an oven rack in the lower third of the oven and preheat the oven to 350°F (175°C) for at least 20 minutes.

3. Spread the pecans evenly on a baking sheet and bake for about 7 minutes to enhance their flavor. Stir once or twice to ensure even toasting and avoid overbrowning. Make the gingersnap crust
1. Place the gingersnap crumbs in a food processor. Add the pecans, sugar, and salt and process until fine crumbs, about 20 seconds. Add the melted butter and pulse 10 times just until incorporated.

2. Using your fingers or the back of a spoon, begin by pressing the crumb mixture into the bottom of the pan and partway up the sides. To keep the crumbs from sticking to your fingers, it helps to place a piece of plastic wrap over the crumbs and to press them through the wrap. With a 6-inch round cake pan or a flat-bottomed straight-sided measuring cup, smooth the crumbs over the bottom and at least 1 1/2 inches up the sides. Be sure to press the bottom thoroughly so that the crumbs are evenly distributed.

Make the pumpkin filling
1. In a small heavy saucepan, stir together the pumpkin and sugar over medium heat and bring the mixture to a sputtering simmer, stirring constantly. Reduce the heat to low and cook, stirring constantly, for 3 to 5 minutes, until thick and shiny.

2. Using a silicone spatula, scrape the mixture into a large food processor and process for 1 minute with the feed tube open. With the motor of the food processor running, add the cold cream. Add the cream cheese in several pieces and process for 30 seconds, or until smoothly incorporated, scraping down the sides of the bowl two or three times. Add the eggs and yolks and process for about 5 seconds, or just until incorporated.

3. Using the silicone spatula, scrape the filling into the prepared pan and smooth the surface evenly with a small offset spatula. Set the pan in the larger pan and surround it with 1 inch of very hot water.

4. Bake the pumpkin cheesecake for 45 minutes, turning the pan halfway around in the oven after the first 25 minutes. Turn off the oven without opening the door and let the cake cool for 1 hour.

5. Remove the pan to a wire rack and cool to room temperature, about 1 hour. Cover the cheesecake with a large bowl or plastic wrap and refrigerate overnight. To unmold, use a small propane torch to heat the outside of the pan or wipe the sides of the pan with a dish towel run under hot water and wrung out.

Make the caramel piping glaze
1. Have ready a 1-cup heatproof glass measure coated lightly with nonstick cooking spray.

2. In a medium heavy saucepan, preferably nonstick, stir together the sugar, corn syrup, and water until all the sugar is moistened. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and allow the mixture to boil undisturbed until the mixture turns a deep amber [360°F (180°C) or a few degrees lower because its temperature will continue to rise]. Remove it from the heat and as soon as it reaches temperature, slowly and carefully pour the hot cream into the caramel. It will bubble up furiously. Use a silicone spatula or wooden spoon to stir the mixture gently, scraping the thicker part that settles on the bottom.

3. Return the pan to very low heat, continuing to stir gently for 1 minute, until the mixture is uniform in color and the caramel is fully dissolved. Remove it from the heat and gently stir in the butter until incorporated. The mixture will be a little streaky but becomes uniform in color once cooled and stirred.

4. Pour the caramel into the prepared glass measure and allow it to cool for 3 minutes. Gently stir in the vanilla and allow the caramel to cool until no longer warm to the touch, stirring gently three or four times.

Note: The glaze keeps covered for up to 3 days at room temperature and for at least 3 months refrigerated. To reheat: If the caramel is in a heatproof glass container at room temperature, microwave it on high for 1 minute, stirring twice. Alternatively, place the container in a pan of simmering water and heat, stirring occasionally, until warm, about 7 minutes.

Apply the glaze
1. For a decorative lacing effect, you can pour the caramel glaze over the pumpkin cheesecake from the glass measure, but for the greatest precision, use a pastry bag fitted with a small decorating tip, or a resealable plastic bag with a very small semicircle cut from one corner.

Highlights for success After the caramel is prepared, do not stir it too much, because this may eventually cause crystallization. However, corn syrup will help to prevent the caramel from crystallizing when stirred. It also lowers the caramelization temperature. I adore the flavor of caramel, so I like to have as much depth of flavor as possible without any burned flavor. I like to bring this caramel up to 360°F (180°C) for maximum flavor. Also, the darker you make the caramel, the less sweet it will seem, but you risk burning it if you don’t have an absolutely accurate thermometer. A viable alternative is to use a light-colored or transparent silicone spatula so that you can see the color of the caramel as it darkens. It’s best to have the cream hot and the butter at room temperature to avoid splattering when they are added to the hot caramel. Cold cream, however, speeds the cooling and is practical if you are pressured for time, but it must be added very slowly.

Recipe © 2009 Cordon Rose, LLC. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

Mary Cech | Savory Baking | Chronicle Books, 2009 | Makes 8 servings

Don’t expect to have leftovers of this crunchy sweet potato, raisin, cranberry strudel. Brown butter and toasted pecans bring a rich buttered nuttiness to the earthy sweet potatoes and chewy dried fruit. Enjoy generous slices for a light lunch or as a side dish with roasted meat. You had better make two!—Mary Cech

convert Ingredients
1/4 cup dried cranberries
1/4 cup golden raisins
1 medium sweet potato, peeled and sliced
Salt and freshly ground black pepper
2 large carrots, peeled and sliced
1/2 cup plus 6 tablespoons unsalted butter
1/2 pound (8 ounces) phyllo pastry, thawed
1/4 cup pecan pieces, toasted and finely chopped
Coarse sea salt
3/4 cup crème fraîche (see Note)

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Method
1. Put the cranberries and golden raisins in a small bowl and cover with hot water; set aside to plump for 10 minutes, then drain.

2. Put the potato in a medium saucepan, cover with hot water, and add a little salt. Cook over high heat until fork-tender. Meanwhile, put the carrots in a small saucepan, cover with hot water, and add a little salt. Cook over high heat until fork-tender. Drain the potatoes and carrots in a strainer and set aside.

3. Put the butter in a small saucepan over high heat. Let the butter melt and then stir continuously until the butter starts browning on the bottom of the pan. It will also start bubbling and foaming a little. The butter should have a medium golden-brown color. Immediately pour the butter into a small dish and set aside.

4. Smash the soft-cooked potatoes and carrots with a fork or handheld potato masher. You are looking for a lumpy consistency. Stir 6 tablespoons of the brown butter into the vegetables. Blend in the dried fruit and season to taste with salt and pepper.

5. Preheat the oven to 375°F (190°C) and fit a baking sheet with parchment paper or a nonstick baking mat.

6. To make the strudel, unroll the phyllo dough and lay it flat on a clean work surface. The dimensions of the dough will be 9 by 13 inches, or cut large sheets of phyllo dough to 9 by 13 inches. To help prevent the dough from drying out while working with it, cover with a slightly dampened clean kitchen cloth. Carefully place one sheet of dough on the prepared baking sheet. Brush with the melted brown butter, and lightly sprinkle with pecans and coarse sea salt. Lay another sheet on top and continue layering with brown butter, sea salt, and pecans. Layer and stack seven sheets together.

7. Carefully spoon the vegetable-dried fruit filling along one of the long edges of the dough, packing it with your hands into a tubelike shape. Starting with the filling side of the dough, roll the strudel tightly into a log. Place the strudel in the center of the baking sheet, brush with the remaining butter, and sprinkle with pecans and a little sea salt.

8. Place the strudel in the center of the oven and bake until golden brown, about 25 minutes. Remove the baking pan from the oven to a cooling rack. Transfer the strudel to a cutting board. With a serrated knife, cut the strudel using long sawing motions. This will help prevent excessive flaking of the pastry. Serve warm or at room temperature with spiced crème fraîche (see Note).

Note: To make your own crème fraîche, stir 2 cups heavy (whipping) cream with 4 tablespoons buttermilk in a small saucepan. Warm over low heat but do not bring to a boil. Pour the warm liquid into a small container and cover. Store at room temperature until thick, 8 to 48 hours. Once the crème fraîche is thick, cover and keep refrigerated for up to 1 week.
Spice up homemade crème fraîche with a hint of ground cinnamon, nutmeg, allspice, and vanilla extract. Add as much or as little as your taste buds desire.

Recipe © 2009 Mary Cech. Photo © 2009 Noel Barnhurst. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

One of the most popular of all our desserts, this raspberry-cinnamon streusel tart is a cross between a crumble and a cake. Two things make it extra special: beautiful homegrown raspberries from the fruit garden, and the exotic spiciness of Sri Lankan cinnamon.

The sabayon ice cream suggested as an alternate to crème fraîche is a frozen take on the French sabayon, or Italian zabaglione—not too creamy but decidedly alcoholic.

You’ll need a 14-by-4-inch fluted pan or a 8-inch removable-bottom tart pan that is 1 1/2-inch deep, or an 8-inch springform cake pan.—Orlando Murrin

convert Ingredients
For the sabayon ice cream
1 cup milk
1/2 cup plus 2 tablespoons sugar
4 egg yolks
1/2 teaspoon cornstarch
1 cup heavy cream
6 tablespoons Marsala
2 tablespoons dark rum
1 teaspoon vanilla extract

For the raspberry-cinnamon streusel tart
1 1/4 cups blanched or ground almonds
10 tablespoons softened butter
3/4 cup superfine sugar
1 cup plus 3 tablespoons self-raising flour
1 to 2 teaspoons cinnamon
1 large egg
1/2 pound raspberries
Confectioners’ sugar
Crème fraîche or sabayon ice cream, to serve

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Method
Make the sabayon ice cream
1. Heat the milk, sugar, egg yolks and cornstarch in the microwave. Microwave at full power for 1 minute. Whisk. Repeat this twice more. Now go to 30-second increments. After two or three 30-second bursts, the surface of the custard will begin to look a bit crusted. Stop and whisk vigorously. (There is no need to check, but out of interest, if you have a thermometer, it should read between 169°F and 180°F (75°C to 82°C), which is the correct temperature for cooking custard.)

2. When the mixture has thickened, stir in the cream, Marsala, dark rum and vanilla extract. Chill to almost freezing and then churn in an ice cream maker.

Make the raspberry-cinnamon streusel tart
1. Grease the pan, paying attention to the sides and top edge if using a fluted pan as this is where it will stick. If using blanched almonds, which have a slightly better flavor and more interesting texture than commercially ground, grind very thoroughly in the processor till fine-2 to 3 minutes.

2. Now process the almonds with the butter, sugar, flour, cinnamon and egg till combined. Set half aside (if you have time, put in a bag and freeze). Spread the rest in a layer in the base of the pan, using a wet fork.

3. Cover with raspberries and then crumble or grate over the reserved mixture. It does not have to cover completely.

4. Bake the tart for 40 to 60 minutes at 350°F (175°C) [325°F (160°C) convection] oven. The top should feel firm but springy and be well browned; if it begins to scorch before you feel the tart is cooked, cover with foil after 40 minutes. Serve the tart dusted with confectioners’ sugar, accompanied by crème fraîche or sabayon  ice cream.

Recipe © 2009 Orlando Murrin and Peter Steggall. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.