Archive | August, 2013

Summer 2013

6 Aug

This summer has been so busy. Here are some snapshots from our life. We didn’t get out of town too much this year, but we did go to a wedding in a small town outside of Santa Cruz and did some exploring there and in Ben Lomond. Such a cute town! If you’re ever in the area you should definitely stay at this awesome place on AirBnB, our host[ess] was so sweet!

Click any photo to enlarge, hover over photo for a caption.

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Rustic Mini Peach Tarts

5 Aug

I miss baking and I miss blogging. Here’s to getting back to both of those things! This weekend I tried out this peach tart recipe and it was incredible and super easy. I doubled the batch and only came out with 8 tarts total, so I think I went a little crazy on the tart size.

The only warning I would give to anyone trying out this recipe is to make sure to wrap a circle of tin foil around the filled tarts before putting them in the oven so they will keep their shape. On the first batch, I did not do this and when I checked in the oven after about 10 minutes of baking I found that all the tart dough had folded over and the juices and jam all leaked out and the dough was cooking flat. Yikes! Throwing a ring of tin foil around the next batch gave the dough a little support as the heat made the crust swell and puff out.

Mini Rustic Peach Tart Recipe found here at StyleSweetCA.com
TART DOUGH

  • 1 egg yolk
  • 2 tablespoon ice water
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 8 tablespoon cold, unsalted butter- cut into 1/2 inch pieces
  1. Combine egg, water, and vanilla.  Set aside.
  2. In a separate bowl, stir together flour, sugar, and salt.  Cut in the butter into the flour mixture until the mixture resembles a corse meal.  Stir in the egg mixture until the dough comes together.  Turn out dough on a floured surface and work into a ball.  Wrap with plastic and refrigerate for 30 minutes.

FILLING

  • 3 peaches sliced and then cut into halves
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 cup of apricot preserves (without chunks)
  1. Toss the cut peaches with the sugar, cinnamon, and vanilla bean seeds.  Set aside.
  2. Preheat oven to 350 degrees.  Line a baking pan with a silpat or parchment paper and set aside.
  3. On a lightly floured surface, roll out tart dough to about 1/4- 1/8 inch thick.  Using a round cookie cutter, cut out discs of about 3 1/2- 4″ inches across.  Place peaches in the center of the dough, leaving about 3/4″ around the edges.  Fold and pinch the dough up and around the sides of the fruit, leaving the center exposed.  Place 1/2- 1 teaspoon of apricot preserves on top of the fruit.  Repeat with remaining tarts.  Carefully move tarts to the baking pan and bake until the crust turns golden brown, about 20-25 minutes.  Makes approximately 10 tarts.

ABOVE: Giving each tart a make-shift baking form kept this batch from melting into a giant gooey blob.