CINNAMON, SPICE, & WARM APPLE PIE: COMFORTING BAKED FRUIT DESSERTS FOR CHILLY DAYS

Nothing beats a home-baked fruit dessert served warm from the oven. Whether bubbling up with delicious juices, fragrant with spices, or encased in crisp buttery pastry, fruit desserts are comfort food at its very best. In Crumbles & Streusels

you’ll find traditional recipes such as Apple & Blackberry Crumble, as well as plenty of new ideas such as Cranberry and Orange Streusel. A chapter of Cobblers & More includes recipes guaranteed to become family favorites—try Blueberry and Lemon Polenta Cobbler or an indulgent Molasses Banana Cobbler. For a fun twist on a cobbler, try a Plum and Hazelnut Pandowdy. Bettys & Crisps are easy to make yet delicious to eat—try an Apple Brown Betty with Dried Cranberries and Pecans, Caramel Apple Crisp, or Nectarine and Ginger Crisp.

Rich battered desserts such as Clafoutis, Slumps, & Puddings are simplicity itself to make and always impressive. Try a classic Cherry Clafoutis, an Apricot and Almond Slump, or Baked Brioche Pudding with Blackberries. If pastry is your

thing, you’ll find the perfect recipe in Pies, Tarts, & Strudels. Try a slice of spiced Dutch Apple Pie, Free-form Caramelized Peach Tart, individual Apple and Blueberry Tarts, or Praline Apple Strudel, all perfect for fuss-free entertaining.

Deliciously moist Dessert Cakes to be eaten with a fork and served with plenty of chilled cream include Strawberry Buttermilk Cake, Pear and Ginger Crumble Cake, and Upside-down Peach Cake.

• Comfort food is enduringly popular and this book provides more than 65 simple recipes for much-loved baked fruit desserts.

About the Author…
Since 2000. Ryland Peters & Small was founded in 1995 to bring a breath of fresh air to illustrated book publishing. At their offices in London and New York they work with the best authors, photographers, illustrators and stylists to create books that combine innovative, cutting-edge design and images with practical, accessible information. Their beautiful books are devoted to the pleasures of life: health and wellbeing, our homes and gardens, the food we eat, the wine we drink. Ryland Peters & Small staff has enormous fun creating their books, and they hope you have as much fun reading them. In 1999 they launched the Paperstyle gift range of elegant notecards, journals, interactive journals and address books. All perfect for gifts – but perhaps too good to give away?

Product Details
* Hardcover: 160 pages
* Publisher: Ryland Peters & Small (August 2010)
* Language: English
* ISBN-10: 1849750548
* Product Dimensions: 9.4 x 7.9 x 0.8 inches

Cinnamon, Spice, & Warm Apple Pie: Comforting Baked Fruit Desserts for Chilly Days
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CHOCOLATE VIETNAMESE COFFEE TART RECIPE

Anita, of Desserts First, provided us with this rich, velvety smooth, sinful chocolate tart with an exotic hint of Vietnamese coffee. She enjoys desserts as much as we do at Dessert Magazine. Her passion for baking can be seen throughout her site, with great desserts recipes and delightful narration that makes you want to try the recipe. Makes about (8) 4-inches tarts or (1) 8-inches tart

Cocoa Tart Shell
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (113 grams) confectioners' sugar
1/4 teaspoon salt
1/4 cup (23 grams) cocoa powder
1/4 cup (23 grams) almond meal
1-1 /3 cups (203 grams) all-purpose flour
1 large egg

1. Place the butter, confectioners’ sugar, salt, cocoa powder, almond meal, and flour into the bowl of a food processor. Process until the mixture resembles cornmeal. Add the egg and process just until the dough comes together. Form the dough into a disk and wrap in plastic. Chill in refrigerator until firm, about 4 hours.
2. When you are ready to bake the tart shells, preheat the oven to 325 degrees F. Take the dough out the refrigerator (if it is very firm, you might need to let it warm up a little so you can work with it) and roll out on a floured surface to 1/8-inch thickness. Place your tart pan or tart rings on a baking sheet lined with parchment paper or a silicone mat. Trim the dough into a circular shape(s) to make it easier to fit into the tart pan(s). Place the dough into the tart pan and press to fit to the sides. Trim off any excess dough from the edges, and place baking sheet in the freezer for about 30 minutes to let the dough firm up.
3. Line the tart pan(s) with parchment paper and fill with pie weights. Bake the tart shells for about 15 minutes, remove pie weights and parchment paper, and bake about 5 minutes more until the tart shells are dry to the touch. Let tart shells cool completely on a wire rack. Turn the oven down to 275 degrees F for the ganache.

Chocolate-Coffee Ganache
12 ounces (340 grams) bittersweet chocolate, chopped into pieces
1-3/4 cups (392 grams) heavy cream
1/2 cup (113 grams) evaporated milk
1/3 cup (28 grams) Vietnamese or French roast coffee powder
1/2 teaspoon salt
2 large eggs
1/3 cup (65 grams) sweetened condensed milk

1. Place the chocolate into a large bowl and set aside. In a small saucepan, combine the cream, evaporated milk, coffee powder, and salt and bring to a simmer over low heat.
2. Pour the hot mixture through a sieve over the chocolate and whisk to combine. Add the eggs one at the time to the chocolate mixture and whisk to combine. Add in the condensed milk and whisk until the mixture is very smooth and shiny.
3. Pour the mixture into the cooled tart shells and bake in the oven for 15-20 minutes, rotating halfway through. The tarts are done when the mixture appears set and does not jiggle independently in the middle. Let tarts cool on a rack and unmold to serve.

Sweetened Condensed Milk Chantilly
1/2 cup (114 grams) heavy cream
1 tablespoon sweetened condensed milk
1/8 teaspoon salt

Whisk the cream in a mixer until soft peaks form. Add in the condensed milk and salt and whisk just until medium peaks form – do not overwhip. Spoon some of the chantilly onto slices of the tart before serving.

Recipe & photograph by Anita Chu of Desserts First, printed with permission.