The combination of slightly resinous pine nuts, sweet citrus and savoury rosemary suspended in a thick toffee filling is intense and addictive. It’s darkly rich, gooey and sweet, but somehow you can’t stop at just one slice
Recipe by Agatha Kulaga & Erin Patinkin of Ovenly | Introduction by Food52's Kristen Miglore
Recipe by Maria Speck | Introduction by Food52's Kristen Miglore
Pumpkin Pie with Pecan Crunch
FROM YANKEE MAGAZINE
Recipe introduction from Food52's Genius Desserts by Kristen Miglore:
The first step of our tarte Tatin recipe was on the stovetop, not in the oven. We arranged apple quarters in concentric circles in a skillet on their cut side so we could fit more fruit, and flipped the apples over as they caramelized. We prepared the caramel right in the skillet with the apples so the flavors melded and the apples were boiled in the buttery caramel sauce until they absorbed the syrup and become virtually candied. We then covered the syrup-soaked apples with an egg pastry that contained confectioners' sugar rather than granulated sugar, which can make the dough grainy. After baking our tarte Tatin recipe, we flipped the tart over, revealing concentric circles of apples glazed with golden caramel.
This recipe is inspired by the now famous Salty Honey Pie served at Four and Twenty Blackbirds in New York City. I have added tahini and chocolate to my pie as they are natural bedfellows and seem to bring out the best in each other. Add a pinch of sea salt flakes and a touch of vinegar to round things off and this is what you get.
This recipe starts with the funny act of putting whole apples in the freezer and ends with one of the most electric desserts you’ve ever had. In the middle, when you rip the thawed apples in half with your bare hands, you get to feel like a bodybuilder on Muscle Beach or a very strong raccoon.
When we were testing recipes for this book, our friend Paul came to the house carrying a basket of figs fresh from the tree. Being a warm and friendly team, we happily accepted his offer to make us a dessert. When we first tasted his tarte, we knew the recipe had to be in the book. Once you’ve tried it, you’ll be hooked, too. Figs are a rich source of minerals, including magnesium and calcium, and are also powerful antioxidants. This is a delicious dessert with no refined sugar or gluten—a summer delight.
This is a summer treat to make when peaches are at their best. If you wish, replace the peaches with apricots, the strawberries with raspberries and the Kirsch with Drambuie.