PEACH + BLACKBERRY PIE BARS

Hi. It’s me. The food blogger who has been posting recipes for about a year and a half now and who still hasn’t shared ONE traditional pie recipe yet! I believe I’ve mentioned it before in a previous post, but pies aren’t my strong suit and if someone asked me to make them a pie, I would most likely have a panic attack and then pick one up from Marie Callendars and said I baked it.

When I tell other bakers that I’m nervous of making pies, they’re usually understanding… if you didn’t grow up baking them or at least practice the process over the years, pies can definitely be daunting. There’s the stress of making the dough, from having to worry about your warm hands melting the butter to allowing the dough to chill in the fridge. You have to be proactive when it comes to avoiding a “soggy bottom”, which means figuring out if you need to parbake the crust or not. And then (what I fear the most) is making your pie look beautiful whether it’s with a perfect lattice crust or the cutesy little dough flower or leaf cut-outs that you see bakers doing on Pinterest and Instagram. I am not an arts and crafts kind of person (I can barely cut in a straight line) and therefore the thought of decorating a pie is just not fun to think about. I’m not saying pie is the hardest thing to make! I’m just saying that there is a lot to consider when attempting to bake one.

So, this is why I LOVE making galettes, tarts, and today’s recipe: pie bars. These three categories of desserts are all super forgiving in almost every step along the way and just seem to be much less fussy than when tackling a pie. Since I’ve given you a recipe for a galette and a tart, it’s time to work with the very straightforward and simple recipe of pie bars. Pie bars take everything you would normally find in a pie - a crust, a filling of your choice, and a topping in the form of a crisp or streusel. No difficult lattice work to be found here!

And mark my words, I promise that I will do an apple pie recipe around Thanksgiving time. Apple pie à la mode is up there when it comes to my favorite desserts, so I will definitely work on perfecting a recipe to share with you all.

Since we’re in the midst of stone fruit and berry season, I thought we’d take a fruit from each category and marry them together for these pie bars. I choice to work with yellow peaches and blackberries, but feel free to switch it up to your liking and substitute the stone fruit with apricots, nectarines, plums or pluots, and the berry component with raspberries or blueberries.

Sidenote: I visited the Laguna Beach Farmers Market this past weekend and tried the most amazing stone fruit I’ve come across yet: cherums! It’s a hybrid of cherries and plums and they’re so crunchy and flavorful, and they were the perfect dessert for our beach picnic later that day. Try to get a hold of them at your local farmers market! Picture of them above (along with the pluots that I also bought).

The crust for these pie bars isn’t exactly a typical pie crust recipe, but actually the shortbread crust that I used for my lemon bars. This crust is made with three ingredients (flour, powdered sugar, and melted butter) and comes together in less than 5 minutes. There’s no chilling, no rolling out; all you need is to mix the ingredients together and then press it into the bottom of the baking dish with your hands or a spatula.

As for the filling, you can play around a bit with a couple of things: 1) how much sugar you’ll be adding and 2) what kind of spices you wish to use. If your fruit isn’t exactly at the peak of ripeness, I would suggest adding an additional tablespoon or so of sugar to what I have suggested below in the directions, and if your fruit is perfectly sweet, follow the recipe as written. For the added spices, I stuck to those that are most commonly found in pies, but you can use your favorites whether than means adding only cinnamon, a combo of nutmeg and ginger, or a little bit of each.

Lastly, for the topping, we’ll be using a crisp mixture, which basically means a streusel topping but with old fashioned/rolled oats added. I kept it simple and added only a bit of cinnamon to my mixture but once again, you can add more spices to your liking, but I’d recommend sticking to adding no more than 1 teaspoon of spices combined. I also added chopped pecans for extra crunch and flavor, but adding nuts is totally optional.

Peach and Blackberry Pie Bars

Makes about 9-12 bars, depending on size

Ingredients

For the crust:

• 1 cup all-purpose flour

• 1/4 cup confectioners’ (powdered) sugar

• 6 tbsp. unsalted butter, melted

For the filling:

• 2 medium unpeeled peaches (about 1.5-2 cups), chopped

• 1 (6 oz.) package of blackberries

• 1/4 cup granulated sugar

• 1 tbsp. all-purpose flour

• 1/4 tsp. ground cinnamon

• 1/4 tsp. ground ginger

• 1/4 tsp. of ground nutmeg

• Pinch of salt

• 1/2 tsp. lemon zest

• 1/2 tsp. vanilla extract

For the crisp topping:

• 1/2 cup all-purpose flour

• 1/4 cup old-fashioned/rolled oats

• 1/4 cup brown sugar, packed

• 1/2 cup chopped pecans (optional)

• 1/2 tsp. cinnamon

• 1/4 tsp. salt

• 1/4 cup (half a stick) unsalted butter, chilled and cut into small pieces

Directions

1. Preheat the oven to 350°F. In a bowl, mix together the melted butter, flour and sugar until well incorporated. The dough will be a bit crumbly. Transfer the dough to an ungreased 8x8 baking dish (alternatively, you can line the dish with a piece of parchment paper if you wish to pull the entire baked good out). Using your hands or the back of a spatula, press the dough evenly into the dish.

2. Bake the shortbread crust for about 15-17 minutes, or until the dough has firmed up and is golden. Set aside to cool, but keep the oven on at 350°F.

3. In a large bowl, toss all “filling” ingredients (everything from peaches to vanilla extract) together gently using a spatula. Set aside to allow the fruit to macerate a little.

4. For the crisp topping, add all ingredients except for the chilled butter to a medium bowl. Mix together using a whisk. Add the butter and use your fingertips to work it into the mixture until crumbs form.

5. Pour the fruit filling over the slightly chilled shortbread crust and then evenly sprinkle the crisp topping over the fruit (using a spoon or your hand). Bake in the oven for 35-45 minutes, or until the crisp topping is golden brown and the fruit is bubbling. Allow the pie bars to cool completely before cutting into them. Serve with ice cream or whipped cream.

EASY APPLE TART W/ MAPLE WHIPPED CREAM

It’s the final countdown! We are just a couple of days away from Thanksgiving and I am so ready for it. Since I went to a Friendsgiving party this past weekend, where I brought two desserts (including my pumpkin cheesecake), Brussels sprouts, and my sangria, I feel like it was a warm-up for the actual day. The Friendsgiving party was a lot of fun and had 16 people in total which is double the amount of people that I’ll be with on Thanksgiving. So even though there will be less mouths to feed on Thursday, I’ll be contributing much more food and helping out in all departments. It will definitely be more work but I'm excited to do it all while being with my family.

I wanted to give you one last Thanksgiving dessert, and even though this recipe is being posted just a couple of days before the big day, it requires less time and effort than most desserts made for the holiday (cough pumpkin cheesecake cough). We’re talking about an apple tart today, and this recipe in particular is one of the simplest apple tart recipes out there. If you want an apple dessert on your dinner table Thursday night, but the idea of baking a deep dish apple pie is daunting to you, then this recipe is perfect for you.

This apple tart is baked in a fluted tart pan, which makes it almost fool-proof in the sense that you can’t mess up the shape. Unlike apple pies where you have to worry about making the top crust look all neat and pretty, this apple tart has the apples exposed on the top for a beautiful, rustic look. The only crust on top will be any excess dough that is folded over before baking: a step that doesn't require much skill.

If you want to make this tart galette-style, feel free to ditch the pan and mold the dough freeform on parchment paper on a baking sheet. I recommend using the tart pan if you’re planning on traveling to someone’s house for Thanksgiving. That way, you can keep the tart in its cute little pan and not worry about having your galette flying around in the backseat. But if you’re hosting it at your house and don’t have a tart pan, then by all means, go with the galette. Do what works for you!

Since this apple tart is so simple when it comes to the flavor, with only sugar and butter being the added ingredients, you have the option to spice it up if you want to. I would recommend adding your favorite apple pie spices: cinnamon, nutmeg, cloves, cardamom, etc and/or a splash of vanilla extract or lemon juice. But honestly, the way I have the recipe written is fantastic and allows you to really enjoy the perfect crust and in-season apples.

I wanted to add a lil something something to finish the tart with, and decided that maple whipped cream was the best bet. Making it is equally as simple as the tart, but having the cream sweetened by pure maple syrup instead of granulated sugar makes it a bit more interesting and autumn-like. If you plan on serving with the whipped cream, I suggest sprinkling only 2 tablespoons of granulated sugar on the tart before popping it in the oven (that’s why I have 2-4 tbsp. of granulated sugar listed in the filling ingredients). But if you don’t plan on eating the tart with whipped cream or ice cream, add a bit more sugar. Again, it’s up to you, so you can make it as sweet as you want!

I hope all of you have a great Thanksgiving and that you get to spend it with the ones you love!

Apple Tart and Maple Whipped Cream

Makes (1) 9-inch tart

Recipe adapted from Smitten Kitchen

Ingredients

For the dough:

• 1 cup all-purpose flour

• 1/2 tsp. granulated sugar

• 1/8 tsp. salt

• 6 tbsp. unsalted butter, softened to the touch, cut into small pieces

• 4 tbsp. ice cold water

For the filling:

• 2 lbs. apples (Granny Smith, Golden Delicious, or any other firm/tart apple variety), peeled, cored, and sliced

• 2 tbsp. unsalted butter, melted

• 2-4 tbsp. granulated sugar (make it as sweet as you want! I do 2 tbsp.)

To Finish (optional):

• Apricot preserves/jam

• Confectioners’ sugar

• Maple whipped cream (recipe below)

Directions

1. In a large bowl, whisk together the flour, sugar, and salt. Add 2 tbsp. of the butter to the mixture by working with your hands or a pastry cutter, and rub the mixture together until it resembles course crumbs. Then add the remaining 4 tbsp. of butter and continue to mix until the butter bits are about the size of a pea.

2. Add about 2 tbsp. of the water to the mixture and stir it in with a wooden spoon. Add the remaining 2 tbsp. of water and stir again. Using your hands, feel if the dough is too dry and if it is, continue to dribble in more water, 1 tbsp. at a time. Do this until the dough comes together and isn’t predominately full of dry sections. Roll the dough into a ball and flatten it into a 4-inch disc. Wrap the disc in plastic wrap and transfer to the refrigerator for at least 30 minutes.

3. When ready to roll out, allow the dough to sit at room temperature for about 5-10 minutes so it will be more malleable. Preheat the oven to 400°F. On a lightly floured surface, roll the dough thinly out to about a 14-inch circle. Transfer the dough to a lightly greased 9-inch tart pan, and carefully press the dough into the mold, making sure there is an overhang of dough. Fill the pan with as many apple slices as you can, and arrange them in any pattern you like. Fold over the excess dough over the apples, and tuck/crimp it together. With a pastry brush, brush the melted butter over the folded dough and apples. Sprinkle the granulated sugar on. If you’re making the whipped cream, do 2 tbsp. of sugar, if not, go with 3 or 4 tbsp.

4. Place in the oven and bake for 45 minutes, making sure to rotate the pan every 15 minutes so it gets evenly baked. It will be done when the dough is golden brown and the apples are soft.

5. (Optional) Heat up 2 tbsp. of apricot preserves and 1 tbsp. of water in the microwave until it becomes a bit liquefied. Brush the mixture on the crust and apples when the tart is slightly cooled.

6. Serve with a big dollop of maple whipped cream and a sprinkle of confectioners’ sugar.

Maple Whipped Cream

Ingredients

• 1 cup heavy cream

• 2 1/2 tbsp. pure maple syrup

Directions

1. Place the mixing bowl and whisk in the freezer for about 15 minutes.

2. Add the heavy cream and pure maple syrup to the bowl and whisk until stiff peaks are formed. Whipped cream can be stored in an airtight container for about a day in the fridge. When ready to use, whisk the mixture again for about 15 seconds.

FRUIT TART W/ MASCARPONE CREAM FILLING

Last week, we celebrated the birthday of my forever best friend, ultimate confidante, and #1 person I go to when I need advice or an opinion on just about anything: my mom, Tania. Since my mom lives about 10 minutes away from me, I see her just about every other day and I honestly wouldn't have it any other way. Although some might think that would be an annoyance having their mom be so close in proximity, I actually love it. Even though my mom and I look nothing alike, we are pretty much identical when it comes to our personality and interests, and she almost always knows exactly what I'm thinking and feeling. To put it simply: no one understands me more than my mom, and I don't know what I'd do without her. 

Alex and I decided to gift my mom this year by taking her to our favorite summer activity in Los Angeles: seeing a screening at the Hollywood Forever Cemetery via Cinespia. Alex and I are OBSESSED with going to Cinespia screenings and have been going at least twice every summer for years. Some of our favorite screenings over the years include: Purple Rain (which they played right after Prince passed away), The Fifth Element, Scream, and the original Psycho. The movie that we took my mom to see this past weekend was the classic film, The Graduate, which was amazing to see on the big screen. The night was perfect with great weather, prime seats, and the most delicious food spread for our picnic before the film started.

Every year, I always bake up a birthday treat for my mom, and this year she requested a simple yet very delicious fruit tart. Funny enough, I had actually never made a fruit tart before and so I set out to make the ultimate version of one. I made the crust of the tart a pâte sablée, or a French shortcrust. The difference between pâte sablée and a pâte brisee, which I made for my blueberry galette in a different post, is that pâte sablée is sweetened with more sugar and uses room temperature butter; the process of making the dough is pretty akin to making cookie dough. The end result of this particular pastry dough is not flaky like pâte brisée, but actually more crisp and sandy-like. Therefore, pâte sablée is the perfect base for a fruit tart.

Now let's talk about the filling: a creamy mascarpone filling that is just slightly sweetened, with a hint of lemon and vanilla. It pairs perfectly with the sweet pastry dough and will not make you feel too full after having a slice or two. A very important note for when making the filling is that the mascarpone and heavy cream NEED to be at room temperature, or else the mascarpone may curdle. I would suggest taking these ingredients out of the fridge at least an hour before working with them. 

Because we are filling the dough with a mascarpone filling that does not require any baking in the oven, the dough must be blind-baked. This requires rolling the dough out into a 9-inch tart pan with a removable bottom, covering it in foil, and filling the pan with either pie weights, rice, or dried beans. I recently bought these pie weights and they worked perfectly. 

One last thing: feel free to use any fruit of your choosing for the topping! Strawberries, kiwi, peaches, bananas... anything that looks good and is in season at your local grocery store! I was going to use the sunshine raspberries pictured above, but the strawberry design I made was just too beautiful to change. 

Fruit Tart w/ Mascarpone Cream Filling

Yields (1) 9-inch Tart

Pate sablée recipe adapted from The Kitchn / Mascarpone filling recipe adapted from Sally's Baking Addiction

Ingredients

For the pâte sablée:

• 1/2 cup (1 stick/8 tbsp.) unsalted butter, room temperature

• 1/3 cup powdered sugar

• 1 large egg yolk

• 1/2 tsp. salt

• 1 1/4 cups all-purpose flour

For the mascarpone filling:

• 8 oz. mascarpone, room temperature

• 1/2 cup heavy cream, room temperature

• 1/4 cup confectioners' sugar

• 1 1/2 tsp. vanilla extract

• Zest of 1 medium lemon

• 2 tbsp. lemon juice

To finish:

• Assorted fruit

• Confectioners' sugar

Directions

Make the crust:

1. In the bowl of a standmixer fitted with the paddle attachment, or, in a large bowl if using a hand-mixer, cream the butter and sugar together on medium speed until creamy. Add in the egg yolk and mix until fully combined.

2. In a separate smaller bowl, whisk the flour and salt together. Add this to the butter/sugar mixture on low speed, and mix until the flour is no longer visible. Do not overmix. The dough should be similar to a cookie dough.

3. Transfer the dough onto a sheet of plastic wrap and shape it into a round disk. Wrap the dough up tightly and refrigerate for at least 1 hour, or up to 2 days.

4. When you're ready to roll the dough out, allow the dough to sit out at room temperature until it's more malleable.

5. Place the dough in between two pieces of wax or parchment paper and roll it out to an 11-inch circle. Be careful to not make the edges too thin.

6. Take off the top layer of wax paper, and carefully invert the dough onto your 9-inch tart pan. This dough is very forgiving, so if any areas break off in this process, simply just patch and press the dough together - no one will ever know. Trim off any extra dough that is hanging over the sides.

7. Cover in plastic wrap and place the tart pan in the refrigerator for 30 minutes.

8. Preheat the oven to 375°F.

9. Line the tart pan (including the edges) with foil, and fill the pan with pie weights, dried beans, or uncooked rice. Bake in the oven for about 15-20 minutes. Take the tart out of the oven and remove the pie weights and foil. Place the tart pan back into the oven for another 3-5 minutes until golden brown. Times may vary depending on your oven, so I would check the tart both when covered in foil as well as after, because you do not want to burn the crust.

10. Let the tart cool completely before adding the mascarpone filling.

Make the filling:

1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl if using a hand-mixer, add the mascarpone and mix for about a minute on medium-high speed. With the mixer on low, slowly add the heavy cream to the bowl. Do not add the cream all at once or it may curdle the mascarpone. Scrape down the sides of the bowl.

2. Add the sugar, vanilla extract, lemon zest and juice, and beat on medium-high speed until the mixture is fluffy and light, about a minute.

3. Evenly spread the filling into the cooled crust and top with your fruit toppings of choice. Dust with confectioners' sugar if desired. Store in the refrigerator (this makes it easiest to cut the tart).