tarte paysanne

It's so easy it's ridiculous!

1 pie crust
3 cups sliced peaches
2 cups mixed berries
1/2 cup sugar
2 tablespoons corn starch
1/2 teaspoon nutmeg
1 teaspoon crushed lavender blossoms
1/4 cup flour
1 egg yolk

Take your pre-made or home made pie crust roll it out on to a heavily floured pizza pan. It should be about 12" accross.

Combine all dry ingredients in one bowl. In a separate bowl combine all the fruit making sure that all excess juices have been drained off before adding your dry ingredients. Then lightly combine all ingredients.

Lightly crimp up the ends of your pie crust pour in combined ingredients making a mound no larger than 8 inches across. Fold up edges of pie crust as seen in the photo and lightly dust the crust with the egg yolk and sprinkle with sugar.

Bake in a preheated oven at 375F for about 40 minutes. Let cool before serving. Goes great with some vanilla bean ice cream.

ENJOY!!

the other two cookies recipes as Alton taught us...

The Thin Recipe courtesy Alton Brown

Recipe Summary
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 2 1/2 dozen cookies

2 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 egg
2 ounces milk
1 1/2 teaspoons vanilla extract
2 sticks unsalted butter
1 cup sugar
1/2 cup brown sugar
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer

Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.
Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.
Remove the cookies from the pans immediately. Once cooled, store in an airtight container.


The Puffy Recipe courtesy Alton Brown

Recipe Summary
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 2 1/2 dozen cookies

1 cup butter-flavored shortening
3/4 cup sugar
1 cup brown sugar
2 1/4 cups cake flour
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
2 eggs
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer

Heat oven to 375 degrees F. Combine the shortening, sugar, and brown sugar in the mixer's work bowl, and cream until light and fluffy. In the meantime, sift together the cake flour, salt, and baking powder and set aside.
Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed until thoroughly incorporated.
With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir in the chocolate chips. Chill the dough. Scoop onto parchment-lined baking sheets, 6 per sheet. Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool and store in an airtight-container.

Cranberry Almond Chews

This recipe is adapted by me from one of my TV cooking heroes, Mr. Alton Brown of good eats on the food network. It's such a tasty recipe and makes me very happy. My changes are italicized.

Recipe Summary
Prep Time: 20 minutes
Cook Time: 14 minutes
Yield: 2 1/2 dozen cookies

2 sticks unsalted margarine
2 cups bread flour
1/4 cup Almond flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons heavy cream
¾ teaspoons vanilla extract
¾ teaspoons almond extract
2 cups dried cranberries
1 cup almond slivers
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer

Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons heavy cream and vanilla & almond extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the dried cranberries.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Sprinkle tops of scooped out cookies with a few almond slivers. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.