Celebrate Summer with Luscious Summer Fruit Dessert Recipes From Paula Shoyer THE Kosher Baker
Kosher food expert, pastry chef and author, Paula Shoyer, makes warm weather entertaining easy and delicious
Every great celebration is sweeter with a great dessert. As summer sets in and warm weather brings us outdoors for barbecues, picnics, and concerts, now is the tastiest time to reach for seasonal and sweet fresh fruit. Farmers’ markets are full of fresh summer fruits, perfect for desserts that are low in sugar but high in flavor. Paula Shoyer’s recipes are sure to please every palate, and just happen to be kosher, or designed for other special diets.
“Summer brings occasions when you may be baking for many people and you need to whip up a dessert with little more notice than your neighbor saying to come on by for a last-minute cook-out,” Paula says. “Summer baking does not have to mean spending hours in a hot kitchen or eating heavy desserts. As a busy business owner, wife and mother, I know how valuable time can be. I have created simple recipes that use fresh summer fruits that you can take to any picnic or party – if they last that long.”
This summer try this delicious dessert by Paula.
Recipe copyright: Paula Shoyer, The Kosher Baker: 160 dairy-free recipes from traditional to trendy (Brandeis 2010);
photography credit : Michael Bennett Kress
8 to 12 servings
This tart is made with easy-to-use puff pastry crust, a custardy filling, and fresh plums. It looks like a French country tart.
1 sheet frozen puff pastry (from a 17.3 oz box)
6 plums, a little soft, just not too ripe
4 tablespoons butter, plus extra for greasing
1 large egg plus 1 yolk
1/3 cup plus 1 tablespoon sugar, divided
1/2 teaspoon pure vanilla extract
1/3 cup all-purpose flour
1/4 teaspoon baking powder
1 tablespoon whipping cream
Preheat the oven to 400°F. Move an oven rack to the lowest shelf.
Place a 9 or 10-inch tart ring or tart pan with a removable bottom on top of a parchment-lined cookie sheet. Take some soft margarine and with your finger, rub the margarine around the inside of the ring or sides of the tart pan or ring.
Take the sheet of puff pastry out of the freezer. Thaw the puff pastry at room temperature for 30 to 45 minutes or use the “Quick thaw method for puff pastry” (see Foolproof Tips and Techniques).
Unroll the pastry on top of a piece of parchment sprinkled with a little flour. Roll the pastry about 1 inch larger than your tart ring or pan. You will need to sprinkle some flour on your rolling pin so the pastry does not stick to it. Place your hand under the parchment and flip the pastry into the tart ring or pan, using your fingers to gently press the pastry into the corners. Peel the parchment off the pastry. Again, use your fingers to make sure the pastry is in the corners and then drape any extra dough over the top of the ring or pan. Roll your rolling pin along the top of the ring or pan to cut off the excess dough. Place in the freezer for 10 minutes while you prepare the plums and filling.
Take each plum, cut in half around the pit and then slice each half into 1/4-inch slices.
In a microwave-safe bowl, heat the butter in the microwave for 30 seconds to soften, but not completely melt it. In a bowl, place the whole egg and yolk, 1/3 cup of sugar, and vanilla and whisk. Add the flour and baking powder and mix with a wooden spoon or silicone spatula. Add the softened butter and whipping cream and mix well. Remove the pan from the freezer and spread this mixture evenly inside the tart ring or pan.
Take the plum slices and, starting on the outside of the pastry, place the slices on their sides, in concentric circles. Pack the plums in tightly. Bake on the bottom oven rack for 25 minutes. Sprinkle the remaining tablespoon of sugar on top. Place back in the oven on the middle rack and bake another 10 minutes. Remove to rack to cool. To serve, if you used a tart ring without a bottom, slide the tart onto a serving plate and then pull off the ring. For a tart pan with a removable bottom, place your hand under the bottom and lift the tart up and out of the ring. Store covered with plastic at room temperature for five days or freeze for up to three months.
**Full Disclosure: This is a sponsored post for Paula Shoyer, The Kosher Baker: 160 dairy-free recipes from traditional to trendy. I received no product or compensation in exchange for this post.
Paula Shoyer is the leading authority on Jewish baking and cooking. This busy mother of four believes that a healthy diet can include desserts . . . if they are homemade. A former attorney, she graduated from the Ritz Escoffier pastry program in Paris, and now teaches French and Jewish baking classes across the country and around the world. Paula is the author of the best-selling The Kosher Baker: Over 160 Dairy-Free Recipes from Traditional to Trendy, The Holiday Kosher Baker, and The New Passover Menu. She is a contributing editor to several kosher websites such as kosherscoop.com and jewishfoodexperience.com, magazines such as Joy of Kosher, Whisk, and Hadassah, and writes for the Washington Post. Paula has appeared on Food Network’s Sweet Genius, Hallmark’sHome & Family, the syndicated talk show, Daytime, Good Day New York on Fox, NBC Washington and Baltimore, and is a regular on national and regional television before every major Jewish holiday. Paula also serves as a consultant for several kosher bakeries and companies. Paula lives in Chevy Chase, MD. Paula’s ongoing book tour has included Israel, Hong Kong, Toronto, New York, New Jersey, Philadelphia, Baltimore, Chicago, Richmond, Northern Virginia, Louisville, Memphis, South Florida, Providence, St. Louis, all over California and many events in the Washington, DC area.
To learn more about Paula Shoyer, visit her website, www.thekosherbaker.com.