A Spring Tart to Impress

Columbia Pastry Chef Shares One of Her Best Spring Desserts

By Elise Smith, WinnE's Bakery

This recipe was inspired by our Blood Orange Blackberry Ricotta muffins, which were born out of our Lemon Blueberry Ricotta muffins. Blood oranges come on the tail end of winter right into spring. They are bright, fresh, sweet and something a little bit different. They allow for an easy change up to the citrus you incorporate into your cooking and baking, without limiting the palate; such as grapefruit might. I loved the idea of keeping with the theme of spring and tarts say spring to me. So, naturally I took one of my favorite muffin recipes and made it into a tart. Enjoy!

Blood Orange and Blackberry Ricotta Tart

Crust:

• 2 c. flour
• 3 tbsp. granulated sugar
• 1/4 tsp. salt
• 3/4 c. (1 1/2 sticks) unsalted butter (VERY cold and cut into small chunks)
• 1 tbsp. Lemon zest
• 6 tbsp. ice water

Filling:

• 1/3 c. mascarpone, at room temp
• 1/4 c. sugar
• 1 tsp. lemon zest
• 1 tsp. blood orange zest
• 1 3/4 c. Whole milk ricotta, at room temp
• 1 large egg, lightly beaten
• 1 large egg white, lightly beaten
• 1/8 tsp. salt

Topping:

• 2 medium blood oranges
• 1 cup or 16 blackberries, washed
• 1 Tablespoon lemon juice
• 2 teaspoons granulated sugar

Pre-heat the oven to 350 degrees. Line a baking sheet with foil and set aside. Butter and flour or use a non-stick 13 3/4" by 4 1/2" tart pan and also set aside.

In a food processor, place the flour, sugar, salt, cubes of butter and zest and pulse, until I sand-like consistency. Add the ice cold water 2 tablespoons at a time and mix on LOW until the dough combines into a ball. Roll out the dough, on a floured work surface. Work until about 1/4" thick or about 18"x6". Then gently roll the whole rolled-out dough onto the rolling pin and unroll the dough atop the prepared tart pan. Press down firmly and remove excess edges.  Place in the refrigerator for 10-15 minutes to chill. Then, taking a fork, poke holes along the base of the tart. Next, line the inside of the tart with foil and place inside a pie crust weight, we use beans. Bake for 20-25mins, just until the edges are becoming golden. Remove the from the oven to allow to cool.

In a small bowl, place the blackberries, sugar and lemon juice. Mix well and set aside in the juices for at least 10 minutes to macerate. Take the blood oranges and cut the tops and bottoms off of each. Then, carefully cut down along the edge of the orange, cutting away as much rind as possible. After, cut the blood orange in half, lay it down on the flat side and slice into thin slices.

Once complete, set the blood orange slices on a paper towel and pat dry. Also, remove the blackberries from the bowl and set them on a paper towel to dry slightly.

Increase the oven temperature to 375˚. Then, using a stand or hand mixer, beat together cream cheese, sugar, lemon, orange zest, ricotta, whole egg and salt. Beat on medium speed for about 2 minutes, until well incorporated and fluffy. Than, on LOW speed, beat in the egg white, until just combined.

Pour the filling into the cooled tart shell and smooth along the top with a rubber spatula. Bake for 15 minutes. The center will still jiggle, when shaken, and that's fine. Remove from the oven and place atop a cooling rack. Starting from opposite ends take the dried slices of Blood oranges and lay them diagonally across the top in two rows.

Then, in the remaining space, add your blackberries in two rows, from opposite ends. Put the tart back in the oven for additional 5-7 minutes. After, remove and allow to cool a room temperature for at least 20 minutes and then place in the fridge to continue chilling for no less than an hour. Take the tart from the refrigerator and cut serving slices. I like to cut my tart into small triangles and serve it with coffee and tea.

Chef Tip:  You can make this recipe gluten-free, swapping out cup for cup gluten-free flour of your choice. Also, for those who'd like a sweeter bite, drizzle a small amount of honey atop the tart and enjoy!

Note: You may have leftover tart crust and ricotta filling to use for other fun things. Wrap the crust tightly into layers of cling wrap for storing or freezing. Place the filling in an airtight container for up to 2 days, maybe top other fresh fruit with the filling or oatmeal for a delicious breakfast.

Elise Smith is the owner and head baker of WinniE's Bakery. The Winnie in WinniE's Bakery comes from her maternal grandmother, the original Winnie, who owned her own bakery. WinniE's Bakery is a baked order and small batch wholesale bakery located in Columbia, Maryland. 

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Ode to a Peanut Butter Sandwich Cookie

Ode by Jennifer Steinhauer | Recipe by Cathy Barrow

’Twas the night before deadline, and all through the work station 

Not a creature could help me, they’d all left for vacation 

My computer had crashed, my work was all lost  

I was sure to be fired, woe my AmEx bill costs! 

 But then came the Santa, up from IT 

Before leaving for home, he helped technophobe me! 

He earned this cookie, a most special gift, 

No gingerbread man could repay such a lift. 

 And so I have baked the best treat by a mile 

Much better than pressed cookies, though quite a trial 

The creamiest peanut butter confection on earth 

One only the most special person is worth. 

Peanut Butter Sandwich Cookies 

Makes about 4 dozen small sandwich cookies 

 For the cookie: 

• ¾ cup (1½ sticks, 6 ounces) best-quality unsalted butter

• ¾ cup (6½ ounces) creamy peanut butter (not all-natural)

• ½ cup (3½ ounces) light brown sugar

• ½ cup (3½ ounces) granulated sugar

• 1 large egg

• ½ teaspoon vanilla extract

• 2 cups (8½ ounces) all-purpose flour

• ½ teaspoon baking soda

• ¼ teaspoon kosher salt

For the filling: 

• ¼ cup ( ½ stick, 2 ounces) best-quality unsalted butter

• ½ cup (4 ounces) confectioners’ sugar

• ½ cup (4 ounces) creamy peanut butter (not all-natural)

• 2 to 3 tablespoons heavy cream

• ¼ teaspoon vanilla extract

• Pinch of kosher salt

• ½ cup (3 ounces) mini chocolate chips

 Heat oven to 350°F. Line 2 baking sheets with parchment. 

In the bowl of a stand mixer or with a hand mixer, beat the butter, peanut butter and two sugars together until lightened, about 4 minutes. Add the egg, beat to combine, then add the vanilla. Beat for 2 minutes, until pale and fluffy. 

In a medium bowl, whisk the flour, baking soda and salt. Add the flour to the butter and sugar mixture and beat on low speed until the flour is just incorporated.  

With a small scoop or 2 spoons, place single teaspoons of dough on the baking sheet about 2 inches apart. Press down very gently with a fork, making a cross pattern. Bake 7 to 9 minutes, until they are barely golden brown. Slide the entire parchment sheet onto the cooling rack: The cookies are very soft until they cool, so be gentle. 

Repeat until all the cookies have been baked. (If you keep the cookie size consistent, sandwiching 2 cookies together is easier.) 

In the bowl of a stand mixer or with a hand mixer, beat the butter, confectioners’ sugar and peanut butter together until smooth. Add 2 tablespoons of the cream and beat until light and fluffy. If necessary, add up to 1 additional tablespoon of cream. Beat in the vanilla extract and salt and then stir in the chocolate chips. Sandwich the cookies with a generous spoonful of the buttercream. Be gentle as the cookies are very tender and will crack. 

Store the cookies in tins between layers of wax paper. Cookies stay fresh for 3 or 4 days, or up to a month frozen. Pro tip: Carry these cookies to parties or the office by packing them in egg cartons. 

Fiola’s White Chocolate Panettone Bread Pudding

Recipe from Corporate Pastry Chef Brandon Malzahn

This complex dessert is a showstopper for any holiday table but has a special place after Fiola’s Feast of the Seven Fishes. Producing this beauty make take some time, but all the elements may be made in advance and the cakes may be assembled and frozen up to two weeks ahead of your event. 

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Makes 6 cakes, each cake serves 2 to 4 people  

Special Equipment: six 2-inch metal ring molds 

•  Pannetone, preferably dried out or stale 
• Vanilla Sauce  
• White Chocolate Pudding Cream 
• Grand Marnier Syrup 
• Chocolate Glaze 
• Optional - Whole hazelnuts toasted, skinned and dipped in spun sugar, strips of candied orange peel 

 If the Pannetone is fresh, toast it until dry. Slice the pannetone ¼-inch thick and, using a 2-inch ring mold as a guide (and cutter), stamp out 12 rounds of equal size. 

Vanilla Sauce  

• 2-1/4 cups heavy cream 
• ⅔ cup granulated sugar 
• 1 vanilla bean 
• 6 large egg yolks 

Heat cream, sugar, and vanilla bean until small bubbles form along the edge of the pan. 

Temper the egg yolks by adding just 1/2 cup of the warm cream to the yolks, and mix together. Whisk for about 2 minutes and return the mixture to the pot and, stirring with a silicone spatula, continue to cook on medium heat until thick enough to coat the back of the spatula. Remove from heat, and strain through a fine mesh strainer and set the bowl over another bowl filled with ice water to quickly cool   

White Chocolate Pudding Cream

• 1-1/2 Cups Vanilla Sauce 
• 1 packet powdered gelatin  
• 8 ounces white chocolate, preferably Valrhona Ivory" 
• 2 cups heavy cream  

Bloom the gelatin in ½ cup ice cold water for 5 minutes Whip the heavy cream with a hand or stand mixer until it forms soft peaks. 

Heat the chocolate in a microwave safe bowl stirring every 30 seconds until melted 

Heat the Vanilla Sauce and gelatin in a small saucepan or a microwave, about one minute, until the gelatin has dissolved completely. Add the white chocolate to the warm vanilla sauce mixture and stir thoroughly. Cool for 10 minutes then gently fold in the lightly whipped cream in 3 additions. 

Grand Marnier Syrup 

• 1 cup water 
• 1/2 cup granulated sugar 
• Zest of one orange 
• 1/4 teaspoons rose water 
• 5 tablespoons Grand Marnier 

 Boil the water, sugar and zest together. Remove from the heat and add the rose water and the Grand Marnier. Strain the mixture. 

 Chocolate Ganache  

• 1 cup heavy cream  
• 8 ounces white chocolate, chopped, prefarably Valrhona Ivory 

Heat the cream until small bubbles appear at the edges. Add the chopped chocolate and whisk the chocolate and cream to make a smooth satiny glaze. Pour over the cakes while still lukewarm. 

Assemble the Cake  

Line 2-inch metal rings with a crown of parchment paper, at least 2-inches above the rim of the ring  

Soak the circles of panettone in the Grand Marnier syrup and place in the bottom of each ring mold. Pipe or spoon the pudding cream on top of the cake half way up the ring. Cover with another circle of soaked panettone. 

Top the panettone with more pudding cream and level the top with an offset spatula Freeze the cakes overnight. 

Remove the rings from the cake, and peel off the parchment. Place cake on a rack over a baking sheet. Warm the glaze mixture in the microwave until runny and no more than lukewarm. Spoon the glaze over the cakes until competed coated. Place the cakes in the refrigerator for 20 minutes to dry the glaze. 

 Before serving, remove the cakes from the refrigerator and decorate with dried orange and candied hazelnuts, if desired. 

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