Tag archives for Summer Dessert

EASY Cherry Tart | Tastes of Summer

Featured Recipes:
How to Pit Cherries
Cherry Bomb Smoothie
Cherry Pineapple Lemonade
Cherry Mint Mojito
Puff Pastry Pinwheels
Cherry Baked Oatmeal
Chocolate Cherry Chia Pudding
Cherry Cheesecake FroYo Pop

Cherry Tart
Crust Ingredients:
2 ½ cups flour
½ tsp salt
1 cup unsalted butter, cold and cubed
¼-½ cup cold water

In a large bowl, whisk together flour, salt and sugar. Add butter and mix until it reaches the consistency of breadcrumbs. Add ¼ cup of ice water and begin to mix. If mixture is too dry, add some more water until dough comes together into a ball. Divide into two balls. Cover each ball in plastic wrap and let sit in the refrigerator for 1 hour. Do not over knead dough to avoid tough crust.

Filling Ingredients:
3 cups pitted cherries
2 tbsp cornstarch
¼-1 cup sugar, depending on if you are using sour or sweet cherries
½ lemon, juiced
1 egg, beaten for egg wash
1 tbsp sugar for sprinkling

In a large bowl, mix together cherries, cornstarch, sugar and lemon juice. Set aside. Once dough has rested, on a well floured surface, roll out dough to fit your well greased baking dish. Line the base of your pie plate or tart shell with dough. Fill dish with cherry mixture. To create a lattice top, cut rolled out dough into ½ inch strips. Created a lattice pattern on pie and brush top of tart with egg wash and sprinkle over sugar. Bake at 350ºF for 40-45 minutes, or until crust is golden. If crust is browning too quickly, loosely cover with foil.  Allow pie to cool before serving.
Enjoy!
*Tip: bake pie on a foil-lined baking sheet to catch any juices that may bubble out of pie.

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3 Summer DESSERTS | Crisp, Crumble & Cobbler!

Plum Crisp
Filling:
2lbs plums, sliced
1 tbsp cornstarch
2-3 tbsp coconut sugar, depending on how sweet your plums are

Topping:
¾ cup rolled oats
⅓ cup coconut sugar
½ cup pecans, chopped
⅓ cup coconut oil

In a large bowl, combine together filling ingredients and transfer to a well greased baking dish. In another bowl, combine topping ingredients and sprinkle over plum mixture. Bake at 350ºF for 40-45 minutes or until plums have softened and oats are golden.

Peach Cobbler

Filling:
2lbs peaches, pitted and sliced
¼ cup brown sugar
1 tsp lemon juice
1 vanilla bean
1 tbsp cornstarch

Topping:
1 cup flour
½ cup sugar
1 tsp baking powder
½ cup butter, cold and cubed
½ cup milk
¼ tsp salt
1 egg, beaten
1 tbsp sugar (optional)

In a large bowl, toss together filling ingredients and bake at 375ºF for 10-15 minutes, or until peaches begin to soften. While peaches are baking, in another bowl, whisk together flour, sugar and baking powder. Add butter and mix until it reaches the consistency of breadcrumbs. Add milk and mix. Once peaches have softened, gently toss them, adding a splash of water if needed to keep peaches from sticking to the sides. Spoon over topping and brush with egg wash. Sprinkle with sugar and return to oven. Bake at 375ºF for 20 minutes or until dough is cooked through and slightly golden.

Triple Berry Crumble

Filing:
6 cups mixed berries, fresh or frozen
¼ cup sugar
3 tbsp cornstarch
½ lemon, juiced

Topping:
⅓ cup brown sugar
¾ cup flour
2 tsp cinnamon
⅓ cup butter, cold and cubed
Sea salt to taste

In a large bowl, toss together filling ingredients and transfer to a greased baking dish. In another bowl or with an electric mixer, add all topping ingredients and mix until it reaches the texture of breadcrumbs with some larger pea size pieces remaining. Sprinkle crumble over fruit mixture and bake at 350ºF for 40-45 minutes.

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3 Easy Grilled Fruit Desserts

Grilled Fruit Skewers

1 cup strawberries, trimmed and halved
1 cup pineapple, cubed
½ cup blackberries

Skewer fruit and grill over medium-high heat for 1-2 minutes per side or until grill marks develop.  Remove fruit from skewers and serve with whipped cream or ice cream.

Grilled Peaches

4 peaches, halved and pitted
2 tbsp butter
2 tbsp honey
2 tsp cinnamon

Grill peaches, flesh-side-down, for 3-4 minutes over medium high heat.  Flip peaches and add 1 tsp butter, a drizzle of honey and a sprinkle of cinnamon to each. Use caution when grilling with butter as it can create flare ups.  Grill for an additional 2-3 minutes. Serve with whipped cream, ice cream or sliced over a salad.

Grilled Summer Berry Galette

1 store-bought pie crust
1 cup strawberries, trimmed and finely chopped
½ cup blueberries
½ cup raspberries
2 tbsp sugar
2 tbsp butter
2 aluminum pie tins
1 egg

Place pie crust in an aluminum pie tin.  Fill the pie crust with berries, sprinkle with sugar and bits of butter.  Gently fold over the edges of the pie crust, pinching every 2 or 3 inches.  In a small bowl whisk one egg.  Brush the outside of the pie crust with egg.  Flip the second pie tin upside-down on the grill.  Place the galette on top of the inverted pie tin. Close the lid of the grill and ‘bake’ the pie for 12-15 minutes or until the fruit is bubbly and the pie crust is golden.  Serve immediately with vanilla ice cream.

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