Wednesday, February 22, 2012

Quince Tart



Crust:

1/2 cup flour (whole wheat, whole wheat pastry, white wheat, or oat flour)
1/2 cup rolled oats
1/2 tsp. salt
1/4 cup cold butter, cubed
2 Tbls. cold water

Stir together the flour, oats, and salt. Cut in the butter until it's clumpy. Stir in the water. Put dough on a piece of plastic wrap and use the wrap to press it into a ball, then chill.

Preheat oven to 350 F.

Meanwhile, make the filling:

2 1/2 cups almond flour
1 cup quince jam
2/3 cup dried or candied fruit, finely chopped
1 tsp. cinnamon
2 egg yolks
1/2 cup sour cream

Mix all ingredients together.

When the crust is firm to the touch, place the ball of dough in a pie tin. Use the plastic wrap as a shield to roll or press out the dough to shape the crust in the pie tin. Press the filling evenly into the crust.

Bake at 350 for 30 minutes.






I based this on a medieval recipe for a quince tart that called for quinces preserved in sugar. I figured that was pretty much the same as quince jam, which I found at a Mexican market, in the refrigerated section near the yogurt, pudding, and flan. Hopefully you can find some. I figured it was the closest to real quince I'd ever find.

For the dried fruit, I used whole raisins, whole currants, and chopped prunes.

Thursday, February 9, 2012

Blueberry Scones





3/4 cup cold buttermilk
2 Tbls brown sugar or honey
1 egg
2 cups flour (white wheat, whole wheat, or whole wheat pastry)
1 tsp baking powder
1/2 tsp salt
1/4 cup chilled butter, cut into small pieces
1/2 cup blueberries (fresh, frozen, or dried)
sugar
cardamom

Preheat oven to 375°.

Combine flour, baking powder, and salt, in a large bowl, stirring with a whisk. Cut in chilled butter until the mixture resembles coarse meal. Stir in the blueberries (if using frozen, bring them to room temperature and pat them dry). Add milk, brown sugar/honey, and egg, stirring just until moist.

Place dough onto a floured surface and knead lightly until the dough is all together. Place on a baking sheet that is either greased, or lined with parchment. Form dough into an approximately 3/4" thick, 9-inch circle. Cut dough into 12 wedges all the way through.

Sprinkle cardamom and sugar on top. Bake until golden, 18-20 minutes. Serve warm.