Frangipane Fruit Tart

This, my friends, is one of my favorite things I've ever made. Ever.

It's the epitome of desserts I love because it is both rich tasting and refreshing at the same time! Plus, it has custard and of course, anything that has custard in it is a win in my book. Let me just emphasize again that this fruit tart is amazing; not only does it taste amazing, it's literally breathtaking to look at. It starts with a chewy and sweet sugar cookie crust, which is then filled with the most fragrant and delicious frangipane filling. On top of that is a layer of creamy vanilla custard that helps keep the whole tart moist and enables the fruit to stick to the tart. If you can imagine anything more this tart needs, it is then topped with a medley of fresh fruit and beautified with an apricot glaze that makes it even more stunning to look at!

I know this sounds really tedious, having five components and all, but the way I make this tart (using shortcuts) makes it do-able and when you take a bite of this gorgeous thing you just made, you'll start thinking of when you're gonna make it again and again! I've made it almost 10 times already... not joking!

French Fruit Tart

Yields: 2 9" tarts

Original frangipane recipe here.

http://gourmeted.com/2010/07/28/blueberry-frangipane-tart/

For the crust:

1 package dry mix sugar cookie dough

1 tsp. vanilla (optional)

+ the ingredients needed to make it, according to the package

For the custard layer:

1 small package of French vanilla pudding

1 cup whole milk

3/4 cup heavy cream

1 tsp. vanilla 

 For the frangipane layer:

8 tbsn. unsalted butter, softened

2/3 cup powdered sugar

1 cup almond meal or ground almonds

4 tsp. cornstarch

1 large egg

1 large egg yolk

1 tsp. almond extract

For the glaze:

1/4 cup apricot jam or orange marmalade

2 tbsn. water

For the filling (any assortment of the below will work):

raspberries

golden raspberries

blueberries

strawberries

blackberries

kiwi

peaches

mango

mandarin oranges

First, prepare the frangipane filing. Combine the butter and sugar in a food processor and pulse until smooth. Add the ground almonds and pulse to blend. Add the cornstarch and pulse. Mix in the egg, egg yolk and almond extract. Scrape into a bowl and chill in the refrigerator for at least 2 hours before using. 

Preheat the oven to 350 F. Prepare the sugar cookie mix according to the directions on the package. Option to add vanilla for some extra flavor, if desired. Divide the dough among two 9" tart pans with removable bottoms. Spread evenly along the entire surface and up the sides (don't worry if it looks thin - it will puff up during baking). Bake for 10 - 13 minutes until just barely golden. Once out of the oven, use the back of a spoon to gently press in the center to create a well, while maintaining the edges. This will make room for the frangipane layer. Set aside to cool a bit. Once room temperature, divide the frangipane filling among the two par-baked tart shells and bake for 10 - 15 minutes until slightly puffed and golden brown. Remove to a rack to cool completely.

To prepare the custard, combine all of the ingredients into a bowl and whisk for 3 - 5 minutes until thickened and smooth. Let sit in the refrigerator for at least 10 minutes to chill and thicken up some more. Once thickened, use a offset spatula to divide the custard among the two tarts, spreading the custard over the entire surface in a smooth layer. Top with your assortment of fruit in any manner that you like. To make the glaze, heat all of the ingredients over medium heat in a small saucepan. Stir to combine. Once thinned, remove from the heat and use a pastry brush to glaze the entire surface of the tart. Chill the tart for at least 1 hour before serving. Enjoy!

Farm Fresh Berry Silver Dollars

When you come home from the farmer's market with an abundance of perfectly ripe and sweet berries, your mind becomes swamped with ideas of how to use them. Of course, me being the pancake lover that I am, I had to make fresh berry silver dollars. After a reader sent me the recipe for Clinton St. Baking Company's pancakes, I knew I had to try it.

I've never tried a pancake recipe where the whites were separated from the yolks, whipped and then folded back into the batter, but when I thought about it... it made perfect sense. We all relish in the fluffiness of pancakes and whipped whites would make the fluffiest pancakes ever! No wonder I fell in love with Clinton St. Baking Company's pancakes immediately.

These pancakes were so lovely. Fluffy, bursting with bites of juicy berries. I topped them off with even more fresh berries and a bit of maple syrup. If I'm not mistaken, I'm pretty sure that day, I was in heaven.

Clinton St. Bakery's Pancakes

Yields: 9 - 10 3" pancakes

Original recipe here.

http://www.marthastewart.com/recipe/neils-pancakes

1/2 cup flour

1/2 tsp. baking powder

1 1/2 tbsn. sugar

pinch of salt

1 large egg, separated

1/4 + 1/8 cups whole milk

1 1/2 tbsn. unsalted butter, melted, plus 2 tsp. unmelted for cooking

1/2 tsp. vanilla

1 1/4 cups blueberries or sliced bananas (optional)

1/4 cup powdered sugar, for dusting (optional)

maple butter, for serving

Sift together the flour, baking powder, sugar and salt into a large bowl, set aside. In a medium bowl, whisk together the yolks, milk, melted butter and vanilla until combined. Whisk the yolk mixture into the flour mixture until just combined; the batter will be slightly lumpy. Place the egg white in the bowl of an electric mixer fitted with the whisk attachment, or whisk by hand, until medium peaks form. Gently mix half the egg whites into the batter with a rubber spatula. Gently fold in the remaining whites - the whites should not be fully incorporated into the batter. Heat a griddle until hot, about 350 - 375 F. Add the remaining unmelted butter to the hot griddle. Add 1/4 cup pancake batter and let set. Sprinkle with 1 tbsn. blueberries or sliced bananas, if using, over pancakes. When bubbles begin to form, lift the pancake, if golden brown, flip it. Cook until golden brown on the remaining side. Transfer to a plate and keep warm. Repeat with remaining batter. Garnish with powdered sugar and serve with warm maple butter.

Berry-Yogurt Parfaits + Homemade Granola

It's a simple formula: granola and yogurt, but it seems to work so well together huh? In the mornings I just love the creamy-sweet-tartness of yogurt mixed with the crunchiness of homemade granola. I brought home a whole load of fresh berries the other day and I was just inspired to make some granola to crunch along with it. I love summer and it's welcome wagon of sweet berries! 

Anyways, I love my granola simple as can be. I don't like to add in too many add-ins such as dried fruit and nuts because I love adding fresh fruit instead - and why wouldn't I when I have fresh berries as beautiful as these? Making homemade granola is so simple and so easy - it really takes very, very little effort. Using it in yogurt-granola-berry trifles is just how I like to enjoy it, but I imagine it'd be excellent over ice cream or oatmeal as well!

Maple Pecan Granola

YIelds: about 2 cups

Original recipe here.

1 cup pecan halves

1 1/2 cups old fashioned oats

1 cup unsweetened coconut

1/4 cup wheat bran

1/2 cup pure maple syrup

1/4 stick butter, cut into small pieces

1/2 tsp. kosher salt

Preheat the oven to 325 F. Spread the pecans onto a baking sheet and toast for 25 minutes, stirring halfway through, until toasty and brown. Butter a rimmed baking sheet or line with parchment paper, set aside. Toss together the oats, coconut and wheat bran into a large bowl. Crunch up the pecan halves to break them up and add them to the mixture. Add the maple syrup into a small saucepan. Place over medium-high heat for 7 - 10 minutes to reduce it by 1/4. Add the butter and salt and stir until the butter is melted. Immediately pour into the oat mixture and mix thoroughly to make sure everything is coated. Pour the mixture onto the prepared baking sheet and spread evenly. Bake for 10 minutes, remove the sheets from the oven and scrape the outer edges towards the center and the center to the edges. Repeat this two more times for a total of 30 minutes. Allow the granola to cool completely on the sheets - this will allow clusters to form. Once the granola is cooled, stir in the dried fruit. 

Berry Yogurt Parfaits

Yields: 2 servings

1 cup vanilla yogurt (non-fat or low-fat)

1/2 cup homemade granola

1/2 cup fresh berries (blueberries, strawberries, raspberries, blackberries, etc.)

In two short glass, add 1/4 cup of yogurt to the bottom of each glass, sprinkle with some fresh berries and most of the granola. Top each with 1/4 cup more of the yogurt, sprinkle with the remaining granola and fresh berries. Enjoy!

Guest Post: Meringue-Kissed Raspberry Pots

Of course, you guys know I've been a long time reader of 6 Bittersweets for a long time. I'm obsessed with her creativity and she has a knack for finding the most delicious recipes around - I just made her Ricotta Blueberry Hotcakes and I was in heaven! I literally can't wait to find the perfect event to make her sesame & matcha cupcakes. I was so excited when she agreed to do a guest post on my blog and I hope you all enjoy - it's a real treat!


When Michelle invited me to guest post on her blog, I was giddy with excitement. It's not every day one gets asked to contribute to such a gorgeous collection of food, fashion, music, and photography! Especially after she shared those amazing cinnamon cupcakes with my readers, I knew I had to bring her a special treat. Thanks so much to Michelle and all of you for having me!

One thing you should know about me is that I love fresh fruit. Whether at the supermarket or farmers market, my basket is always brimming with whichever fruits are in season. But they taste so good out of hand that I just eat them right up. They rarely survive long enough to show up in a blog recipe 8). Then I found these stewed fruit pots topped with pretty meringue. And they are really worth having a little patience for.

What I like most about this dessert is that it looks fancy but can be whipped up so quickly. Couldn't we all use more recipes like that? But what about the taste? Well plums happen to be a fruit I find yummier when cooked. Here they're quickly stewed to coax out more sweetness and a silky texture. Combined with a delicately toasted meringue topping and almond cookie crumbs, the pure fruit flavors are enhanced but not at all masked. These pots were a great change of pace from my usual cupcakes and cookies and would be lovely for any get-together.

Meringue-Kissed Plum Raspberry Pots [Printable Recipe]
Adapted from Waitrose
Serves 6 


NOTES: Feel free to swap out the fruit here for any fresh seasonal or frozen fruit you like or have on hand! You can also make the fruit filling in advance and complete the pots with meringue right before serving. Amaretti biscuits should be available at fine coffee shops and in specialty food stores/sections. But if you can't find them, an equal amount of crushed almond biscotti should suffice. Or you could even bake your own!

3/4 cup PLUS 1 Tbsp sugar
1 cinnamon stick
1/2 tsp pure vanilla extract
1/2 cup PLUS 2 T water
8 to 10 small plums, stones removed and each cut into 8
1 1/2 cups frozen raspberries, unthawed
8 amaretti biscuits, crushed [about 1/3 cup]
3 large egg whites, room temperature

Preheat the oven to 425 degrees F. Place 5 Tbsp of the sugar, cinnamon stick, and vanilla in a medium sized saucepan with water. Gently heat until the sugar dissolves. Add the plums to the pan, bring to the boil, then simmer for 5 to 10 minutes, or until the plums have softened. Remove from the heat and stir in the frozen raspberries. Leave to stand for 5 minutes, then remove the cinnamon stick.

Divide the crushed biscuits among six 6 to 7 oz.  ramekins, and then spoon the stewed fruits over.

In a clean, dry bowl, whisk the egg whites until it holds a soft peak. Gradually whisk in the remaining 1/2 cup sugar, and continue beating until you have a stiff, glossy meringue. Heap some meringue onto the top of each ramekin. Use a spoon to spread the meringue to reach the edges of the each ramekin and then to make pretty swirls ^_^. Place the ramekins on a baking sheet and cook in the oven for about 3 to 5 minutes, or until the meringues are golden but still soft inside. Serve immediately.

Happy Valentine's Day!

There may be only a handful of you guys, but I love you all dearly! I don't think I've ever thanked you guys but it's a damn shame because all of you are wonderful, enchanting, hilarious and incredibly sincere. I could keep complimenting but that list would take the whole screen!

It always helps to know that somewhere, out there, someone is rooting you on, despite your failures or triumphs; and when I had a not-so-nice encounter with a certain someone, you guys all outpoured your loving support and it made me happy beyond words. My heart literally smiled, cause ya know... hearts can do that right?

So this Valentine's day I want to dedicate to you guys! Because after all, I ♥ You!

OH, and happy Chinese/ Vietnamese New Year as well :)

And if you happen to be in need of some last minute & easy treats, try these:

The simplest and most effective treat? Chocolate covered strawberries of course! Why not jazz them up a little by coating them in your favorite nuts? Mmmm.

And how about a little bubbly buzz to go with those strawberries? The perfect drink would be these Champagne Raspberry Fizzes. Sweet, decadent and luxurious.

Looking for some good clean fun? Perhaps a nice Valentine's day with the kids or just something to warm you up? Homemade spicy chai; deeeelicious. And how cute are these? Just cut out a heart into a piece of paper and use it as a stencil for cocoa powder or cinnamon :)

And just to spice up your night a little more: some spiced chai snickerdoodles, for your snickerdoodle at home. With these, you'll be impossible to resist. Go get 'em tiger!

Ricotta Anything Muffins: Two Ways

These muffins are delectable.

The ricotta in the batter is so unbelievable dreamy and creamy. The sugar on the tops add a teeny bit of crunch and the berries add a bit of tang. The almond extract is a nice addition as well, as it goes great with both blueberries and raspberries.

I ended up trying two different recipes just for experimental sake. I had only planned on making the blueberry muffins but the recipe only yielded 10 muffins plus I had tons of ricotta left over. The blueberry muffins use almond meal, which is a bit harder to come by and just a teeny bit more of a hassle to make. So for the raspberry muffins I eliminated the almond meal but still had all the delicious almond flavor by using extract and topping it with more almonds.

Raspberry Ricotta Muffins

Yields: 10 muffins

Slightly adapted from here.

Printable Recipe

1 cup flour

1/2 cup sugar, plus extra for sprinkling

3/4 tsp. baking powder

1/2 tsp. baking soda

pinch of salt

1/2 stick butter

1 egg

1/2 cup ricotta cheese

1/2 tsp. vanilla extract

1/2 tsp. almond extract

1 cup fresh raspberries

1/4 cup slivered almonds, for topping (optional)

Preheat oven to 350 F. Line a muffin tin with liners and set aside. Mix together the flour, salt, baking powder and baking soda. In another bowl cream together the sugar and butter. Add the egg, ricotta and extracts and mix well. Mix wet with dry until just moistened. Fold in the raspberries carefully. Pour batter into prepared tin. Sprinkle each with a little sugar then top with slivered almonds. Bake for 28 - 25 minutes or until an inserted toothpick comes out clean. Enjoy!

I really can't tell which muffin I like better. Each of them were incredible in my opinion. The ricotta is what really makes these muffins. They were so moist and full of flavor! But honestly you could add whatever fruit or flavorings you'd like in this muffin, I'm sure anything would be just as delicious as these combinations!

Blueberry Ricotta Muffins

Yields: 10 muffins

Original recipe from Stick to Your Hips, which can be found here.

Printable Recipe

1/4 cup butter, softened

1/2 cup sugar, plus extra for sprinkling

1 egg + 1 white

1/2 tsp. vanilla extract

1/2 tsp. almond extract

1/2 cup ricotta cheese

3/4 cup flour

1/2 cup almond flour

1/4 tsp. salt

1 tsp. baking powder

2 cups fresh blueberries

Preheat oven to 350 F. Line a muffin tin with liners and set aside. In a large bowl cream the butter and sugar. Beat in the egg, egg white, vanilla, almond extract and ricotta cheese. In a small bowl mix the flour, almond meal, salt and baking powder. Stir into the ricotta mixture until just moistened. Fold in 1 1/4 cups of the berries. Fill muffin tin with batter and press the remaining berries on top of the batter, then sprinkle with extra sugar and bake for 18 - 20 minutes or until an inserted toothpick comes out clean. Enjoy!

Moist and bursting with juicy blueberries!

Crispy Thumbprint Cookies

These cookies are incredible. I can't. stop. eating. them. oh. my. gosh!

I'm really bad at making cookies for some reason. They are so finicky and I never seem to get them out in time before they burn to a crisp. But these... so easy!

This recipe is the simplest thing ever but they are so amazing. Soft, slightly chewy, crispy from the rice krispies and sweet. Yummmm can't stop thinking about them.

I've made them before, you can find the recipe here. Except this time I used raspberry jam, but you could use whatever you'd like!

Cookies & soy milk... what else does a girl need?

Ispahan Cupcakes

When I got hired to make cupcakes for a birthday party, I offered a couple of different options to try. I threw out ideas all the way from lemon meringue cupcakes to raspberry white chocolate. She decided on Ispahan cupcakes and I was uber excited! Then a couple seconds later, a shot of fear ran through my veins... did I bite off more than I could chew?!?! I wanted something where the lychee flavor was really present and something that was of course beautiful.

I finally decided on a lychee butter cake from Dessert First and I planned to top it with a stabilized raspberry whipped cream and possibly fill it with a lychee mousse. No, no, no.... definitely did not work out! The stabilized whipped cream tasted fantastic but it must have been the mashed berries or something because it was hideous! So instead I decided to fill them with this instead which is kind of similar to a mousse (what I had planned to fill it with), so it worked out better this way! Yay I love it when things work out! For the frosting I wanted something that wasn't too sweet (as lychees are sweet by nature) and that I could pipe into stable shapes, so I decided to use a swiss meringue buttercream and it worked out perfectly! Topped with some candied rose petals (tutorial coming soon), fresh raspberries, some edible glitter and we are FINALLY done folks!

Yummy, creamy lychee batter:

Lychee Rosewater Butter Cake

Yields: 12 - 14 cupcakes

Original recipe from Dessert First, which can be found here.

Printable Recipe

1 14 oz. can of lychees, reserve the liquid

2 cups of cake flour

1 1/2 tsp. baking powder

1/4 tsp. salt

3/4 cup unsalted butter, room temperature

3/4 cup sugar

2 eggs, room temperature

1 tsp. vanilla extract

5 tbsn. rose water

2 tbsn. reserved lychee water

Preheat oven to 350 F. Prepare a cupcake pan with liners, set aside. Drain the lychees and cut into small pieces, set aside. Sift the flour, baking powder, and salt into a small bowl, set aside. In a mixer cream the butter and sugar until well blended and fluffy. Add the eggs one at a time, making sure to scape the sides of the bowl as you move along. Next add the vanilla, rose water, and lychee water. Mix to combine. Lastly, toss the diced lychees into the flour mixture and mix with the wet mixture, mix to combine. Pour into cupcake pans and bake about 15 - 20 minutes or until an inserted toothpick comes out clean.

They are waving 'Hello' to you!

Stabilized Raspberry Whipped Cream Filling

Yields: enough for 12 cupcakes

Slightly adapted from Art of Dessert, original recipe can be found here.

Printable Recipe

1 tbsn. water

1/4 envelope of unflavored gelatin

1/2 cup of heavy cream, cold

2 oz. cream cheese, room temperature

1/8 cup sugar

pinch of salt

1/4 tsp. vanilla extract

1/2 cup of mashed raspberries

In a small bowl, sprinkle the gelatin over the water. Let the gelatin bloom/ absorb the water for a couple of minutes. Add a dash of the heavy cream and microwave for a minute to allow the gelatin to dissolve, set aside. In the bowl of an electric mixer, on low, beat the cream cheese until nice and fluffy. Add the whipped cream, sugar, and salt. Whip everything till soft peaks form, then add the gelatin mixture and the vanilla. Whip until stiff peaks form, then fold in the mashed raspberries. Refrigerate for 15 - 20 minutes. You can use the cone method or simply pipe these into the cooled cupcakes.

Pink raspberry cream stuffed inside the cupcakes:

Swiss Meringue Buttercream

Yields: enough for 12 cupcakes

Original recipe is from Smitten Kitchen, which can be found here.

Printable Recipe

2 large egg whites

1/2 cup sugar

1/2 tsp. vanilla

1 1/2 sticks of butter (12 tbsn.), cut into 12 pieces

1- 2 drops of food coloring (optional)

Put the egg whites and sugar into the bowl of an electric mixer. Place the bowl over a pot of boiling water making sure the bottom does not actually touch the water. Stir the egg whites until the sugar is dissolved. Remove from the heat and place into the mixer stand. Beat until it becomes white and doubles in size. Add the vanilla on low speed, then add the butter, one piece at a time, making sure it is well mixed after each addition. Do not worry if it looks curdled, it will take some time for it to come together. Continue beating for 5 - 10 minutes until everything comes together. Spread/ pipe/ smother onto your cupcakes and enjoy!!

If you don't want to make candied rose petals, you could also decorate them like this:

The final cupcake order, all packed and ready to go!