summer dessert

stone fruit galette

/ Julia Kemper Johnson / 6 Comments

stone fruit galette

This galette is a great way to use those end-of-summer juicy, ripened stone fruits, and a fitting treat for the final warm evenings of the summer.

 

ingredients:

2 batches of pastry dough

1/2 cup dark brown sugar

1/4 cup granulated sugar

juice of 1/2 a lemon

1/2 cup all-purpose flour

pinch of salt

about 4 cups of sliced peaches, plums, and nectarines (I used approximately 5 small peaches, 2 small plums, and 1 nectarine), pitted and sliced

1 egg

splash of milk or cream

sugar for sprinkling over the galette

 

First, prepare two batches of the pastry dough [separately] and transfer to the fridge to chill for at least an hour. While the dough chills, prepare the fruit: in a large bowl, combine both sugars, lemon juice, flour, and a pinch of salt. Add the slices of stone fruit and gently toss, making sure that each slice of fruit is completely covered with the sugar mixture. Cover and set aside in the fridge while you prepare the dough. 

Once the dough has chilled, preheat the oven to 400 degrees F. Line a half sheet pan with parchment paper. [It’s important that you use a half sheet pan with raised sides to catch any juices that may run during baking].

On a floured work surface, roll out both discs of dough in two large circles until about 1/8″ in thickness. Roll one circle of dough around the rolling pin, and unroll onto the lined sheet pan. Spoon the fruit mixture in the middle of the circle, leaving a 2-3 inch border around the edges.

Cut the second circle of dough into 1 1/2 – 2 inch strips. Weave the strips in a lattice pattern over the top of the fruit, spacing them about 1 inch apart. Trim the ends to leave a 2-inch inch border of the bottom layer of dough. Working around the galette, fold the bottom layer of dough up over the edge of the lattice and filling, making sure that the filling is completely enclosed in the crust.

In a small bowl, whisk together the egg and splash of milk or cream. Using a pastry brush, generously brush all exposed areas of the dough. Sprinkle sugar over top of the egg wash [I like to use a coarse sugar for texture, but plain granulated sugar would work as well].

Transfer to the oven and bake until the crust is golden and the fruit filling is thick and bubbling, about 50 minutes to 1 hour. Make sure to keep an eye on the crust — if it starts to look too brown, cover it loosely with aluminum foil for the remainder of the time in the oven.

Allow galette to rest for about 15 minutes before cutting it into wedges. Serve with big scoops of vanilla ice cream.

 

For the pastry dough:

2 cups unbleached all-purpose flour

1 teaspoon sugar

pinch of coarse salt

12 tablespoons cold, unsalted butter, cut into small cubes

1/2 cup ice water

In a medium bowl, combine the flour, sugar, and salt. Add the butter, and using your hands, work it into the flour until the mixture resembles coarse meal [there should be bits of butter visible throughout]. Add the water and mix until the dough just comes together. Flatten into a disc, wrap in plastic wrap, and chill in the refrigerator for at least an hour before using. Make two batches [separately] for this pie.

plum + almond tart

/ Julia Kemper Johnson / 4 Comments

plum + almond tart

Sweet, tart plums and toasted almonds are enveloped in a rich, buttery crust in this take on a summer classic. I can see this as the perfect end to a grill night or summer picnic. This recipe makes a smaller tart (serves 2 – 4), so make sure to make multiple if you are hosting a party.

for the pastry crust:

1 cup all-purpose flour

1 teaspoon sugar

pinch of salt

6 tablespoons cold butter, cut into small cubes

1/4 cup plus 1 tablespoon ice water

 

for the filling:

6 small plums (I used a mixture of mirabelles and santa rosas)

1/2 cup slivered almonds

4 tablespoons sugar

1/2 of a vanilla bean

confectioner’s sugar, for serving

First, prepare the pastry crust: in a medium bowl, combine the flour, sugar, and salt. Add the cold butter pieces, and using your hands or a pastry cutter, cut the butter into the flour mixture until it resembles very coarse meal (there should be larger and smaller of pieces of butter incorporated throughout). Add the ice water and mix until the mixture just begins to form a dough, being careful not to over mix). Form the dough into a thin disc and wrap in a piece of plastic wrap, again being careful not to overwork the dough. Transfer to the refrigerator and chill for at least an hour. 

Once dough has chilled, transfer to a work surface that is lightly dusted with flour. Using a rolling pin, roll dough into a circle that is about 1/8 of an inch in thickness. Drape rolled dough into a 6″ pie pan, with a removable bottom, and 1 1/2 – 2 inch deep sides. Without stretching the dough, press it into the pan so that it completely covers the bottom and sides. Roll the rolling pin over the top of the pan to trim the scraps (the dough should just come to the top of the walls of the pan). Cover pan and dough with plastic wrap and transfer to the freezer to chill as you prepare the filling. 

While dough is chilling in the freezer, preheat the oven to 400 degrees F and prepare the filling: halve the plums by cutting in a circular motion around their pits (like you would an avocado) and twist. Remove pits and discard. Set halved and pitted plums aside.

Split the 1/2 vanilla bean and scrape the seeds into a small bowl. Add 3 tablespoons of the sugar, and using your hands, work the seeds into the sugar until completely incorporated. Meanwhile, add slivered almonds to a small sauté pan over medium-low heat. Toast, shaking pan occasionally, until almonds are fragrant and lightly brown. Remove 1 tablespoon of the almonds and set aside for garnish. Add the remaining almonds and vanilla sugar mixture to a mortar and pestle and grind into a coarse meal (you can also use a food processor for this step, but I like the rustic consistency that a mortar and pestle provides). 

Remove the chilled dough from the freezer (it should be super cold and firm at this point, if not allow it chill a bit longer). Sprinkle the almond and sugar mixture over the bottom and arrange the plum halves over top of the sugar, cut sides down. Sprinkle with reserved 1 tablespoon of toasted almonds and the remaining 1 tablespoon of sugar.

Place tart on top of a small baking pan (with raised sides) to catch any juices that may leak while baking, and transfer to the preheated oven. Bake until crust is golden and tops of plums are lightly browned, 40-45 minutes. 

Remove tart from oven and allow to cool in pan on a wire rack for at least 30 minutes (this step is important, as the tart would be a watery mess if cut into before having a chance to cool). After the tart has cooled, carefully remove the sides of the pan and transfer to a serving platter. Dust with confectioner’s sugar and cut into wedges to serve.  

serves 2 – 4

no bake cheesecake with caramelized figs

/ Julia Kemper Johnson / Leave a comment

no bake cheesecake with caramelized figs

With such an elegant presentation, you would never guess how easy this cheesecake is to prepare — you don’t even need to heat your oven. The crust is buttery with a warm spice from the cinnamon graham crackers and touch of allspice, while the filling is creamy, but light, with only a hint of sweetness. Top with a pile of caramelized figs, and you’ve got yourself a show-stopping dessert. 

 

for the crust:

13 whole cinnamon graham crackers [about 6-7 ounces total]

8 tablespoons [1 stick] unsalted butter, melted

2 tablespoons dark brown sugar

1 teaspoon allspice

pinch of salt

 

for the filling:

1 cup [8 ounces] mascarpone cheese

1 cup [8 ounces] full fat greek yogurt [very important to use full fat here]

1/2 cup heavy cream

3 tablespoons honey

 

for the figs:

4-5 fresh figs, cut into quarters

2 tablespoons dark brown sugar

1 tablespoon honey

2 tablespoons freshly squeezed orange juice

 

In a food processor or blender, add graham crackers, melted butter, dark brown sugar, allspice, and a pinch of salt. Blend to combine — the mixture should be the consistency of wet sand. Transfer the crumb mixture to a 7″ springform pan and press into bottom and up sides to form a crust. The walls of the crust should come up the sides high enough to hold the filling [about 1 inch]. Chill in freezer for at least 20 minutes.

While crust is chilling, prepare the filling: in a stand mixer with a paddle attachment, beat the mascarpone cheese, yogurt, and heavy cream on medium speed until cream thickens and the entire mixture is well combined, about 6-7 minutes. Add honey and beat to combine. 

Remove the tart pan with the crust from the freezer and fill with the cream mixture, making sure that it does not come above the height of the crust [depending on how high the walls of your crust are, you may have some filling left over]. Smooth top with a rubber spatula and cover with plastic wrap. Chill in the refrigerator until set, at least 2 hours. [The longer it chills, the firmer it will become and the better it will hold up].

While the cheesecake chills, prepare the figs: in a small saute pan over medium heat, add the quartered figs, brown sugar, honey, and orange juice. Saute, shaking pan occasionally, until the figs start to soften and caramelize and the liquid forms a thick glaze, about 6-8 minutes. Remove from heat.

Once cheesecake is chilled and firm, release spring on pan, and carefully remove. Spoon caramelized figs over top, cut into wedges, and serve immediately. Store cheesecake covered in the refrigerator.