TWD—Honey Almond Apple Tartlets

One of the recipes for TWD this week was for the Honey-Almond Fig Tart, which was chosen by Kayte the Great from Grandma's Kitchen Table.  She’s posted the recipe along with an alternative to figs using grapefruit.  Her tart looks delicious!  I wouldn’t say my laziness got the best of me, as you can see my little tartlets with those premade mini phyllo shells, but I knew I wouldn’t be able to find figs—and I actually looked and did not find them.  But I also knew I couldn’t subject myself to eating another tart.  I love the crust, not to mention whatever happens to be inside one!

These apples were not even the size of golf balls.  And they really taste great!

So I improvised and made half the recipe of almond cream.  While looking for the figs at Whole Foods, I came upon some of the cutest little apples I’ve ever seen called Lady Apples.  So I bought a bunch and thought these would be perfect for adding to the tarts.  I then topped them with a couple of pomegranate arils for some color.

I only made 15 tarts with the mini phyllo cups so it only took a couple of apples to fill the tarts.  I sauteed the apples in a little butter and brown sugar first.

I put the almond cream in a pastry bag and piped some of it into each tart.  I just put one slice of apple on the top of each one.

  Ah, those look nice—all ready for some apples and a little baking.

I know what you’re thinking—those look great, Katrina.  Well, I wouldn’t want you to think I’m perfect or anything, so here’s the deal.  I filled each tart with a bit too much almond cream—so they overflowed a bit.

Evidence ;)

All was not lost.  I think I made them look alright.

And what was even better—they taste great!  And I don’t feel quite so guilty about eating one or two rather than a slice or two or three of a real tart‘

What great thoughts Kayte also shared about baking along with this Tuesdays With Dorie group.  And I totally agree—it’s been so fun to learn new skills with baking and to “meet” so many wonderful people!  We’ll be starting the new group as we start another of Dorie Greenspan’s wonderful books, Baking With Julia in February next year!

In the meantime, we’re gearing up for Christmas around here, including this little Bad Boy!

 

Check out Kayte's post for the recipe for this tart.  The other recipe that was chosen for this week was Earl Grey Madeleines and you can get the recipe for those from Nicole at Bakeologie.  Since we just recently made some madeleines, I decided not to again, but Nicole’s look great!

Twelve Weeks of Christmas Cookies—Chocolate Pomegranate Clusters and Chocolate Pomegranate Clusters and Pistachios Cookies

Sunset at our house, Thursday, October 28, 2010—gorgeous! (snow capped mountains)

Here we are again with the weeks just slipping by.  It’ll be Christmas before we know it.  Never fear, I’m here to help, along with another 50 others or so (links at the end of this post) who are all sharing ideas with you for your holiday baking this year.  Every Friday we’re posting treats you, too, can make to share with those on your goodies list.

This is week five.  One of my favorite fruits is in season right now—pomegranates!  Sure, they might be a little work, getting all those ruby red arils out of  their skin, shell, what is the protective outer part of the pomegranate called?  Anyway, they are worth it to me.  We ended up with 13 POM’s this week and are loving having them.  After removing the arils from one pomegranate and having a good heaping cupful, and knowing we still have a lot left, I decided to try something. 

I melted some good dark chocolate, dumped in some pomegranate arils and stirred it to coat them all.  Then I spooned a good teaspoon sized mounds onto a wax paper lined baking sheet.  I stuck them in the fridge for a few minutes to let the chocolate harden.  I wasn’t sure what they would be like.  But I’m here to report I think they taste great.  I think the chocolate goes great with those little red, juicy jewels.  And I think just as is they would be fun to put some in a nice cellophane bag tied with a red ribbon to give away.

Before the chocolate hardened, I set an aril on top of each one.

I froze some of them, I just wanted to see how pomegranates are frozen and then thawed.  They are really good frozen, kind of like eating frozen grapes.  And they were just as good thawed as they are fresh.  I’m going to have to freeze more of the arils.  I’m not sure we can eat through 13 of them fast enough.

After making the clusters, I had another idea.  I made another batch of the chocolate covered arils, but made them much smaller.  (And then I took some horrible pictures of them.)

 

All this so I could make cookies with the chocolate covered pomegranate clusters.  I’d never baked arils in anything before either, so I wasn’t sure how this would work, but decided to try it anyway.

Cookie success.  Most of the arils didn’t pop open, they stayed in their ruby shape, full of juice.  Some of the chocolate covered ones did come out of the chocolate, but it was all there in the cookie, so I thought it worked well.  I added pistachios as well (going for the red/green theme there.)  I used my favorite chocolate chip cookie recipe.

Here’s the recipe I made.

Chocolate Pomegranate Clusters and Pistachios Cookies, by Katrina, Baking and Boys!

6 ounces dark chocolate, melted

1 cup pomegranate arils

8 1/2 ounces all purpose flour (240 grams)

1/2 teaspoon plus 1/8 teaspoon baking soda

3/4 teaspoon baking powder

1/4 heaping teaspoon salt

1/2 cup plus 2 tablespoons unsalted butter, still cold, but slightly softened

1/2 cup plus 2 tablespoons (125 grams) brown sugar

1/2 cup plus 1 tablespoons (112.5 grams) granulated sugar

1 large egg, room temperature

1 teaspoon vanilla extract

1 cup chocolate covered pomegranate clusters

1/2 cup roasted, salted pistachios

1/2 cup dark chocolate chips

Prepare the clusters by mixing the arils in with the 6 ounces of melted chocolate and spooning little mounds of them on a wax paper lined baking sheet.  Set the sheet in the fridge or freezer for a few minutes.

Preheat oven to 350 degrees.  Line two baking sheets parchment paper.  Combine the dry ingredients in a medium sized bowl and whisk together.  Set aside.  In the bowl of an electric mixer, beat the butter on medium high for 2 minutes, add the sugars and continue beating 2-3 minutes, until fluffy.  Scrape sides of bowl.  Add the egg and vanilla and beat 2 minutes.  Then add the dry ingredients and blend on low just until mixed.  Stir in the chocolate covered pomegranates, pistachios and chocolate chips with a wooden spoon or spatula. 

Put heaping tablespoonfuls on baking sheet (eight at a time).  Bake for 14-16 minutes.  Let cookies cool on baking sheet for a few minutes, then remove to a cooling rack to cool completely.  Makes 18-24 cookies, depending on size.

Here’s one of my favorite things to do with chocolate chip cookie dough—put a good amount in a small four inch individual baking pan, top with two big chocolate/POM clusters, add more cookie dough to cover the clusters, bake for 20 minutes.  Mmm, ooey, gooey chocolate chip cookie!  I’ve done this with many other things hiding inside.  Molten Lava Chocolate Chip Cookies, Mint Chocolate Chip Truffles Molten Lava Cookies, Hunky Chocolate Chip Cookies to name a few.  You could try any chocolate Halloween candy in the center—these are perfect cookies and great with a big scoop of ice cream.  Or just stack up a few of these big cookies and wrap nicely for holiday gifts!

Check the links at the bottom for lots of other holiday ideas and get ready to bake, bake, bake.  The holidays are comin’……