Pascualina is a savory pie from Uruguay prepared with spinach and eggs. “Pascua” translates as Easter, thus this pie is usually eaten during the holy week or “semana santa”. As many Uruguayans have Italian ancestry, many Italian dishes were adapted to what was available in Uruguay. In Italy pascualina is normally prepared with ricotta and Parmesan cheese, however, Uruguayans like to infuse flavor with bacon and additional veggies such as bell peppers. Other dishes include milanesa, cutlets, which already tell you the origin. Another is the quince tart named pasta frola, which is very popular in Uruguay.
May I present plum tart with twin dough! I have to say, I love this season, it is my favorite time of the year. Indian summer, I just love a good late summer day, with colder nights, but still nice clear skies and this wonderful golden light. One plus of this wonderful time is that plums are in season. My husband loves plums, if it were for him to decide, he would eat them all year round. There is a reason I have quite a few plum recipes on the blog. For example Kaiserschmarrn or broken-up pancakes, plum tart with cinnamon streusel, plum dumplings or Bavarian plum cake. Now this is one more to add.
Finally an American recipe again: Apple Pie! This one has an all-butter pie crust, lots of apples, and caramel sauce. I do already have an apple cranberry pie on this blog as well as apple pie with a cream cheese crust. The one you see here is an apple pie with caramel, not only as an extra drizzle, but mixed with the filling. And for that reason I didn’t add any further sugar to the filling, the caramel sweetens the apples enough. I should have known that my husband would finish off this pie in a second, he loves pies and it basically was gone once I put it down on the plate. But hey, no problem, just make another one! What’s not to like about apples, and caramel?
If you want to make something delicious for your mom, but are not in the mood for a complicated layer cake, how about this simple fruit heart with pie crust? I used nectarines as filling, but feel free to go with any other fruit. Which fruit is your mom’s favorite? Unfortunately I couldn’t make this fruit heart for my mom for Mother’s Day, she lives too far away. However, today is a very special day for me, it is our ten-year anniversary. So I thought this is also the perfect occasion to make a heart. As soon as I got it out of the oven, my husband had googly eyes and asked whether he could have a piece. So I kept my photo shoot to a minimum to relieve him from his pain.
Chocolate Caramel Tart! This is chocolate heaven. If you want the perfect combination of chocolate and caramel, you have to try this tart. A shortbread chocolate crust, a gooey caramel as the first layer and then topped off with chocolate ganache, I couldn’t ask for more. Well, maybe a little more. For flaky sea salt if you really want to take this tart to the next level.
Do you know Tarte Tatin, the French tart with apples and caramel? I have a recipe on my blog, you will find the classic tarte tatin recipe here. However, today I am going to introduce the summer variation with apricots. This apricot tart the French way only contains six ingredients: a lot of ripe and delicious apricots, flour, sugar, butter, an egg yolk to make the crust and rosemary. That’s it!
Today I brought along the cutest strawberry pie with roses and a little heart. Below you will find step-by-step instructions so that your roses just look the same. This time I thought I would make a simple cake for Mother’s Day. If you want to have something more festive, try this chocolate strawberry layer cake or this strawberry tiramisu cake. But today I thought a very simple pie would be perfect. I mean, simple doesn’t necessarily mean bad, does this? I think I put as much love into this pie as into that layer cake.
As you can see from the pictures, this is a pie full of strawberries, in total it contains 800 grams of strawberries. Mind you, after having hulled them. Strawberry pies can be ticky, you don’t want the filling to be mushy. So for that reason I went with tapioca starch, which works better than cornstarch. But in case you don’t have tapioca close by, cornstarch will do.
I’ve decided to give a favorite family recipe of ours another twist and introduce a super simple, yet delicious rhubarb tart with streusel to you. Why it is simple you ask? It has a pie crust, rhubarb filling and streusel. That’s it. But if you ask me, the simple and easy recipes are often the best. Do you agree with this statement?
Tart Tatin, simple, plain, classic. This is what you will get on my blog today. Reason for it was a colleague of mine you gifted me with some home-grown apples. So then I thought, finally I have the chance to actually introduce this classic recipe here, even though I have been making it for a while already. This time I wanted to do it the really old-fashioned way, you know, with an oven-proof skillet, with apples, caramel and a pastry dough. Can you believe that classic tarte tartin actually only contains four ingredients: apples, sugar, butter, and flour?
Today I am introducing a delicious plum tart with cinnamon streusel. To be honest, I don’t even understand why I haven’t posted the recipe here before. It is a recipe that has been passed on in my family. The tart you see below was eaten by a few people fighting over the last piece. I have mentioned elsewhere that I usually don’t eat more than a piece of all the cakes I produce, but with this tart I was happy to ask for a second and even third slice. That’s how good it is.