The recipe I am sharing with you today comes from the pages of my Big Blue Binder. Caramel Almond Tart is a beautiful European style tart which hails from a bakery stall in the Halifax Farmer's market.
Normally I don't really know where these recipes come from. I do try to find out and sometimes I like in. I discovered the recipe this morning on an article from Chatelaine magazine.
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I am thinking that I must have copied it out one time when I was home visiting my mother. She always subscribed to Chatelaine magazine, whilst I didn't really have it in my budget to subscribe to any magazines at that time.
I dare say this recipe dates back at least to the early 1980's.
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It's a lovely tart that I always like to bake around Christmas time. With its buttery yeast cake-like base, and sweet crunchy almond topping it is a real pleaser, both to eat and to look at!
I am a huge fan of European style pastries and cakes. In Europe they know how to take very simple ingredients and turn them into something magnificent without any complications!
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Before I go on I want to tell you about the cards you see on the table. The one with a Santa Claus is one I got this year from my friend Monique. She is the most talented artist. I just love getting one of her cards that features her artwork!
The other is an insert I got from a piece of art I had ordered from Eva Koleva Timothy. It portrays the cradle of the Savior beneath the light of a star and is called Tender Shepherd.
I thought these two cards exemplified all that I love about the Christmas season. Friends, family and faith.
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With any luck my oldest son will be travelling over from NB to spend Christmas with me along with his wife and two of my dear grandsons. (I have 7 grandsons and 1 granddaughter.)
If they make it this year it will be the first Christmas we have had together in over 24 years. Excited doesn't begin to cover it! I have my fingers cross that the weather and health issues, etc. all co-operate and that this year it happens!
Mind you, I did just see them at Thanksgiving so I mustn't be greedy.
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WHAT YOU NEED TO MAKE CARAMEL ALMOND TART
Very simple everyday baking ingredients. They are things I always keep on hand to bake with. You probably do as well.
For the base:
- 1/3 cup (70g) granulated sugar
- 1/2 cup (120g) butter, melted
- 1 large free-range egg
- 1 tsp vanilla
- 1 cup (140g) plain all-purpose flour
- 1 tsp instant yeast (NOT regular yeast)
- 1/4 tsp salt
For the almond topping:
- 1 cup (170g) thinly sliced blanched almonds
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120g) butter
- 3 TBS whole milk
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I dressed it up a bit for the photographs with some silver sprinkles. A bit of sparkle for the holidays. I love it!
By flaked almonds I basically mean the ones that are cut in flat flakes, but in all honesty, I can't see why slivered almonds would not work as well.
Make sure you use "INSTANT" yeast for the base, not regular or bread machine yeast. Instant yeast is a dry yeast that is composed of much smaller granules than regular yeast, which means that it absorbs into liquids rapidly and does not need to be proofed or rehydrated before mixing into batters.
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HOW TO MAKE CARAMEL ALMOND TART
This lovely tart is composed of two elements, the buttery cake-like yeasted base and the toffee-like crisp nutty caramel topping.
Preheat the oven to 375*F/190*C/gas mark 5. Butter a 9 1/2 inch spring form pan.
For those of you who don't have a 9 1/2-inch spring form pan, don't worry. I don't have one either. I just used a regular 9 1/2-inch cake tin which I lined the bottom and sides with baking paper. I cut strips for around the sides and made small cuts along the bottom edges so that they would be more flexible.
I sprayed the tin with some baking spray and then popped in the edge strips. Then I topped the folded over bits with a circle of baking paper that I had cut to fit the bottom of the tin.
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Stir the sugar and the butter together. Beat in the egg and vanilla. Stir in the flour and the salt. Stir in the yeast. Mix together to form a soft dough.
Spread this mixture into your prepared pan. Set aside while you make the topping.
Heat the butter, sugar, almonds and milk together in a heavy bottomed saucepan over medium heat. Allow to come to a boil.
Boil for 6 to 7 minutes over medium heat, stirring occasionally. It should take on a very light caramel color.
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Pour this mixture over the cake base carefully (it will be hot!) and spread out to cover the base, evenly spreading out the nuts. (Use a fork if you have to.)
Bake in the middle of the preheated oven for 25 minutes until golden brown.
Remove from the oven and leave to cool in the pan for 10 minutes. Run a knife around the edge of the pan and release the sides. Leave to cool on a wire rack.
When cold, cut into thin wedges with a sharp knife to serve. Store any leftovers in an airtight container. It will keep for up to three days and freezes well for up to a month.
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This cake should be cut into thin wedges as it is quite rich. It would be delicious served after dinner with coffees or small glasses of sweet sherry.
Since I imbibe in neither one, I just enjoy it as is with a cup of herbal tea! It really is delicious!
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Some other festive bakes we have enjoyed through the years are:
CRANBERRY BREAKFAST CAKE - This fabulous breakfast cake is stuffed to the hilt with plenty of tart berries and toasted walnuts. It cuts like a dream and is so delicious warm . . . the berries tart and delicious against the sweetness of the cake batter . . . with that lovely nutty crunch of walnuts.
APPLE AND MINCEMEAT PUDDING - A decidedly fruity spiced cake is baked over top of a froth of cooked apple for a dessert that is deliciously satisfying. Enjoy with lashings of warm custard or cream, or even a scoop of vanilla ice cream! Its fabulously tasty!
Yield: 12 - 16
Caramel Almond Tart
Prep time: 15 MinCook time: 25 MinInactive time: 10 MinTotal time: 50 Min
With its buttery vanilla base and toasted caramel nut topping this makes for a very delicious after dinner bite along with a small glass of sherry if you are so disposed!
Ingredients
For the base:
- 1/3 cup (70g) granulated sugar
- 1/2 cup (120g) butter, melted
- 1 large free-range egg
- 1 tsp vanilla
- 1 cup (140g) plain all-purpose flour
- 1 tsp instant yeast (NOT regular yeast)
- 1/4 tsp salt
For the almond topping:
- 1 cup (170g) thinly sliced blanched almonds
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120g) butter
- 3 TBS whole milk
Instructions
- Preheat the oven to 375*F/190*C/gas mark 5. Butter a 9 1/2 inch spring form pan. (see notes)
- Stir the sugar and the butter together. Beat in the egg and vanilla. Stir in the flour and the salt. Stir in the yeast. Mix together to form a soft dough.
- Spread this mixture into your prepared pan. Set aside while you make the topping.
- Heat the butter, sugar, almonds and milk together in a heavy bottomed saucepan over medium heat. Allow to come to a boil.
- Boil for 6 to 7 minutes over medium heat, stirring occasionally. It should take on a very light caramel color.
- Pour this mixture over the cake base carefully (it will be hot!) and spread out to cover the base, evenly spreading out the nuts. (Use a fork if you have to.)
- Bake in the middle of the preheated oven for 25 minutes until golden brown.
- Remove from the oven and leave to cool in the pan for 10 minutes. Run a knife around the edge of the pan and release the sides. Leave to cool on a wire rack.
- When cold, cut into thin wedges with a sharp knife to serve. Store any leftovers in an airtight container.
Notes
It's okay if you don't have a spring form pan in the right size. You can use a regular round baking tin lined on the bottom and sides with baking paper. (See photograph above.)
Thanks so much for visiting. Do come again!
Fondant potatoes are something which make a beautiful side dish for the holidays. I can no longer remember where I got this recipe. I suspect it was from one of the books I had to leave over in the UK, so I apologize in advance if somebody thinks I am poaching their recipe!
It might even be from when I cooked at the Manor.
These delicious potatoes are first poached in rich chicken stock and then browned until crisp and golden in a pan with some butter, garlic and herbs.
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They go wonderfully with all kinds of roasted meats, and even fish. They are beautifully flavored, and the texture is amazing.
This recipe differs somewhat from other ones which I have seen. In this recipe the potatoes are poached first and then fried. In other recipes they are fried and then poached.
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The method which I have used today creates a potato that is lovely and crisp on the outside, whilst still maintaining a creamy and soft interior.
I think that I prefer it this way. I have not made a full recipe today (in full disclosure), but only a half recipe because I am only one person and can't eat that much. However, the instructions and ingredients given are for four people.
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WHAT YOU NEED TO MAKE FONDANT POTATOES
Very basic simple ingredients really. You won't break the bank making these!
- 2 1/2 pounds floury time of potatoes (a generous kilo)
- chicken stock as needed
- 3 TBS butter
- 4 cloves of garlic, peeled and bruised
- 1 to 2 springs of fresh thyme
- 1 sprig of fresh rosemary
- sea salt and freshly ground black pepper to taste
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When I talk about a floury potato here, I mean a potato that isn't waxy. Floury potatoes are drier and contain more starch than waxy potatoes.
A waxy potato holds its shape in water once cooked, which makes them ideal for things like salads.
Floury potatoes on the other hand tend to expand and burst and become quite fluffy once cooked, which makes them ideal for things like mashed or baked potatoes. They also make much better chips/fries.
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In the UK a good example of a floury potato would be a King Edward or a Maris Piper. Here in North America, I would recommend a russet or a Yukon gold.
You want the interior of these potatoes to be soft and fluffy, whilst maintaining that buttery outside crisp crust!
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I used a chicken stock concentrate for my chicken stock and in full disclosure I always make my stock a bit on the strong side. ie. I don't add as much water as is called for. This means I get a nice strong chicken flavor.
The potatoes will absorb only a tiny bit of this stock when they are cooking in it because you are not cooking them all the way through. You are merely poaching them in it. This is why you want the nicest flavored stock, a stock with plenty of depth.
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I used regular salted butter for mine. I don't think it makes a difference really. You are adding salt to season them, so I just reduce the salt I use in seasoning them a bit.
I use fine sea salt and freshly ground black pepper. I always do. My herbs were fresh from my garden. I am so lucky that they haven't frozen yet! Perhaps that is because they are in window boxes off the ground.
My garlic was fresh local garlic and what a beautiful flavor it has. I had a HUGE clove of garlic today. I think half of the head of garlic was one clove and so I just used that one clove, peeling it and slicing it into smaller bits.
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HOW TO MAKE FONDANT POTATOES
The name of these potatoes only sounds complicated. Nothing could really be easier!
Peel the potatoes and cut them into chunky slices crosswise, about an inch thick.
Put the potatoes into a saucepan and add enough chicken stock to just cover. Bring to the boil.
Reduce the heat and simmer for 10 to 12 minutes, until just barely tender. You don't want them to be overcooked and breaking up. You want them to be still fairly firm.
Drain well.
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Heat the butter in a heavy bottomed skillet until it starts foaming. Place the potatoes in, cut side down, along with the cloves of garlic and the sprigs of thyme and rosemary.
Cook over medium heat for about five minutes until golden brown on the underside. Carefully turn and continue to cook for a further five minutes, until golden brown in color all over.
Discard the garlic and herbs, and season to taste with the salt and pepper. Serve immediately.
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These really are delicious. The smell of the browning butter while they are cooking smells amazing. It will make your house smell all lovely. Add to that the smell of the garlic and herbs and you have something that will set everyone's tastebuds to tingling!
I could honestly eat a whole plate of these and nothing else, truth be told! And have! *Blush*
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Some other potato dishes which go with just about anything that you may enjoy over the holidays are the following:
DAUPHINOISE POTATOES - Meltingly tender potatoes, thinly sliced and cooked in a rich and garlicky cream. Delicious and rich. Wear your fat pants for this one! These are so yummy!
SLOW FRIED LEMON & OREGANO POTATOES - Sliced salad potatoes slowly fried in some olive oil and butter, along with lemon zest, lemon juice, garlic, oregano, salt and black pepper. These are braised at the start until the potatoes are soft, deliciously golden brown and almost jammy. Crisped over high heat and some spinach added and you have a delightfully different potato side dish! Simple and delicious.
PARSNIP & POTATO MASH WITH SPICED ONIONS -Parsnips cooked with and mashed together with potatoes. The two together are white bliss! Especially when you add some cream and a knob of butter. Add a delicious topping of spiced and fried onions and you have a marriage made in heaven!
Yield: 4
Fondant Potatoes
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
Crispy, buttery and garlicky on the outsides and meltingly tender inside. These are mighty delicious potatoes.
Ingredients
- 2 1/2 pounds floury time of potatoes (a generous kilo)
- chicken stock as needed
- 3 TBS butter
- 4 cloves of garlic, peeled and bruised
- 1 to 2 springs of fresh thyme
- 1 sprig of fresh rosemary
- sea salt and freshly ground black pepper to taste
Instructions
- Peel the potatoes and cut them into chunky slices crosswise, about an inch thick.
- Put the potatoes into a saucepan and add enough chicken stock to just cover. Bring to the boil.
- Reduce the heat and simmer for 10 to 12 minutes, until just barely tender. You don't want them to be overcooked and breaking up. You want them to be still fairly firm.
- Drain well.
- Heat the butter in a heavy bottomed skillet until it starts foaming. Place the potatoes in, cut side down, along with the cloves of garlic and the sprigs of thyme and rosemary.
- Cook over medium heat for about five minutes until golden brown on the underside. Carefully turn and continue to cook for a further five minutes, until golden brown in color all over.
- Discard the garlic and herbs, and season to taste with the salt and pepper. Serve immediately.
Thanks so much for visiting. Do come again!
With the holidays fast looming over us, I thought it would be fun to share a recipe with you today that is not the usual turkey or ham. Maybe you are wanting something decidedly different for your holiday meal.
If you are an American, you will have just had turkey only a few weeks ago, so more than likely are not wanting to have it again so soon.
Perhaps, like me, you are just wanting a change. Classic Steak Diane is a fabulous entree that would go perfectly on the holiday table. It works well as a celebratory dinner be it Christmas or New Year's Eve.
Not only is it delicious, but it is very simple to make and can be on the table in about half an hour tops!
Steak Diane is one of those vintage type of recipes that is very much coming back into vogue these days. My recipe was taken from Chatelaine's Adventures in Cooking, which was published in 1968, but the recipe is really much older than that.
The original recipe is reported to have been invented in the city of London, England, in the 1930's, and from the forties to the sixties was considered to be haute Cuisine! Very continental.
It is very similar to Steak Au Poivre actually, which also boasts a creamy rich sauce, with the main difference being in Steak Au Poivre the brandy is not ignited and in Steak Diane it is.
If you are afraid of fire, simply boil the cognac to reduce it to a stick glaze, rather than ignite. (I, myself don't really like igniting anything in my home.)
You will get all the lovely flavors of a good brandy without any of the fear.
WHAT YOU NEED TO MAKE CLASSIC STEAK DIANE
Nothing is extraordinary. Just simple ingredients of the best quality.
- 4 (4 ounce/115g each) beef tenderloin steaks
- 3 TBS light olive oil
- 10 medium sized button mushrooms, wiped clean
- 2 TBS butter
- 1 small shallot, peeled and finely diced
- 3 cloves garlic, peeled and minced
- 1/4 cup (60ml) cognac (can use a good brandy)
- 1 1/2 cups (360ml) good beef stock
- 1/3 cup (80ml) heavy or whipping cream
- 1 TBS Worcestershire sauce
- 2 tsp good Dijon mustard
- 2 TBS finely minced fresh flat leaf parsley
- 1 1/2 tsp fresh lemon juice
- fine sea salt and freshly ground black pepper to taste
- thyme sprigs, chopped spring onions or chopped parsley to garnish (optional)
Of course, the most important element of this dish is the steak. I have chosen to use beef tenderloin steaks. What my sister and I do is when they put the whole tenderloin on offer at the store, we will buy it and cut half into steaks and leave the other half for a roast.
Its win/win.
You can also use other steaks such as ribeye, sirloin, flank, skirt or hanger steaks. The trick is not to overcook any of the steaks so as to ensure a nice tender finish.
You will need to pound the steaks lightly to flatten them out slightly. Don't bash them.
The only mushroom I would not use are portabella mushrooms. They have a tendency to color the sauces you put them in a ghastly color and you want the sauce for this dish to be a lovely color of creamy brown.
If you only have banana shallots, then only use half the shallots. Also use smaller cloves of garlic unless you really enjoy the flavor of garlic.
HOW TO MAKE CLASSIC STEAK DIANE
This is really very simple to make and if you have everything in place (mise-en-place) before you start, it goes together very quickly!
Pound your steaks lightly to flatten them out slightly and then season your steaks generously on both sides with salt and black pepper.
Heat the oil in a heavy bottomed skillet over high heat until it almost smokes. Add the steaks. (Don't crowd the pan. Work in batches if necessary.) Sear for two minutes on one side, flip over and sear for one minute longer (medium rare) on the other side. Remove, set aside, and keep warm.
Add the mushrooms to the pan. Sauté for 6 to 8 minutes until they are golden brown. Push them to one side in the pan.
Add the garlic and shallots to the other side of the pan. Cook, stirring frequently, until they have softened and are starting to brown. Stir everything together and remove the pan from the heat.
Stir in the cognac, scraping up any brown bits. Return the pan to high heat and carefully ignite. (Stand back.) Leave until the flames die down and the alcohol is cooked out. Pour in the beef stock.
Bring to the boil, then reduce to a simmer and simmer gently until the stock reduces by half. Pour in the cream, Worcestershire sauce, mustard, lemon juice and parsley. Taste and adjust seasoning.
Return the steaks to the pan and heat through for one to two minutes.
Serve the steaks immediately with some of the sauce spooned over top of each. Garnish as desired.
This really is delicious. Juicy and tender, perfectly cooked steak in a lush and creamy sauce that is to die for. It doesn't really get much better than this.
I don't really recommend that you make this too far ahead of time. It is meant to be cooked and then eaten almost right after you cook it. To do anything else would really ruin a beautiful piece of meat and a spectacular sauce!
A salad would also be very nice on the side and, if you are a drinking person, a bottle of really nice red wine. Enjoy and Happy Holidays!
All of the content you see here on this page, both photography and written, are the sole property of The English Kitchen, Marie Rayner. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Yield: 4
Classic Steak Diane
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
This quick and easy steak dish from the 1960's is very simple to make and most impressive. It is perfect for a special meal or occasion. You can have it on the table in less than half an hour as well.
Ingredients
- 4 (4 ounce/115g each) beef tenderloin steaks
- 3 TBS light olive oil
- 10 medium sized button mushrooms, wiped clean
- 2 TBS butter
- 1 small shallot, peeled and finely diced
- 3 cloves garlic, peeled and minced
- 1/4 cup (60ml) cognac (can use a good brandy)
- 1 1/2 cups (360ml) good beef stock
- 1/3 cup (80ml) heavy or whipping cream
- 1 TBS Worcestershire sauce
- 2 tsp good Dijon mustard
- 2 TBS finely minced fresh flat leaf parsley
- 1 1/2 tsp fresh lemon juice
- fine sea salt and freshly ground black pepper to taste
- thyme sprigs, chopped spring onions or chopped parsley to garnish (optional)
Instructions
- Pound your steaks lightly to flatten them out slightly and then season your steaks generously on both sides with salt and black pepper.
- Heat the oil in a heavy bottomed skillet over high heat until it almost smokes. Add the steaks. (Don't crowd the pan. Work in batches if necessary.) Sear for two minutes on one side, flip over and sear for one minute longer (medium rare) on the other side. Remove, set aside, and keep warm.
- Add the mushrooms to the pan. Sauté for 6 to 8 minutes until they are golden brown. Push them to one side in the pan.
- Add the garlic and shallots to the other side of the pan. Cook, stirring frequently, until they have softened and are starting to brown. Stir everything together and remove the pan from the heat.
- Stir in the cognac, scraping up any brown bits. Return the pan to high heat and carefully ignite. (Stand back.) Leave until the flames die down and the alcohol is cooked out. Pour in the beef stock.
- Bring to the boil, then reduce to a simmer and simmer gently until the stock reduces by half. Pour in the cream, Worcestershire sauce, mustard, lemon juice and parsley. Taste and adjust seasoning.
- Return the steaks to the pan and heat through for one to two minutes.
- Serve the steaks immediately with some of the sauce spooned over top of each. Garnish as desired.
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