cake

Bready or Not: Cherry-Almond Bakewell Tart

Posted by on Jan 31, 2024 in Blog, Bready or Not, breakfast, british, cake, nutty | 0 comments

Bakewell Tarts are classic British pastries. This version, modified from Bake from Scratch Magazine, uses store-bought preserves (I used Bonne Maman) with everything else from scratch.

Bready or Not: Cherry-Almond Bakewell Tart

If you’re in America, you’re not likely to find a Bakewell Tart unless you’re near a big city bakery; as for me, I’ve never found it for sale in the US, and I’d probably scream in delight if I came across it. I made a pointed effort to get slices more than once during my 2019 trip to the UK.

Bready or Not: Cherry-Almond Bakewell Tart

Not gonna lie, this is a dessert that takes some work. The pâte sucrée, the crust, can be done ahead of time, and that helps to space out the labor. The filling, which is a frangipane, needs to not only be mixed, but piped into the crust to help it form a consistent layer.

Bready or Not: Cherry-Almond Bakewell Tart

And of course, at the end, the tart needs a nice sweet drizzle that looks gorgeous and amps up the flavor, too. This is really the ultimate special occasion breakfast or dessert.

Bready or Not: Cherry-Almond Bakewell Tart

There are two recipes included here: the pâte sucrée and the full assemblage of the Bakewell Tart.

Bready or Not: Pâte Sucrée

Pâte Sucrée is a pastry crust that can be used for a Bakewell Tart and other desserts. It needs to chill in the fridge for at least an hour. This makes one 9-inch crust. Recipe modified from Bake from Scratch July/August 2023.
Author: Beth Cato

Ingredients

  • 1/2 cup unsalted butter (1 stick) softened
  • 1/3 cup confectioners’ sugar
  • 1/2 teaspoon kosher salt
  • 1 large egg room temperature
  • 2 cups all-purpose flour

Instructions

  • In a stand mixer or by hand. beat together butter, sugar, and salt until they are pale and creamy. Add the egg. Gradually beat in the flour until just combined, scraping the bottom of the bowl a few times.
  • Shape the dough into a flat disk and encase in plastic wrap. Place in the fridge for an least an hour, but overnight is preferred. Dough can be refrigerated for up to a week or can be frozen for up to 2 months. If frozen, thaw in fridge before using.

Bready or Not: Cherry-Almond Bakewell Tart

A Bakewell Tart is a classic British dessert. This is a time-consuming recipe, but the result is an absolute show-stopper. Modified from Bake from Scratch July/August 2023.
Course: Breakfast, Dessert
Cuisine: British
Keyword: almond, cherries
Author: Beth Cato

Equipment

  • Rolling Pin
  • parchment paper
  • 9-inch tart pan with removable plate
  • pie weights
  • pastry brush
  • pastry bag or freezer quart bag
  • uneven spatula

Ingredients

Tart

  • 1 pâte sucrée
  • 1 large egg white lightly beaten
  • 1/2 cup unsalted butter (1 stick) room temperature
  • 1/2 cup white sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract or vanilla bean paste
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon almond extract
  • 1 cup almond flour sifted to remove clumps
  • 2 Tablespoons all-purpose flour
  • 3/4 cup cherry preserves

Topping

  • 1/4 cup sliced almonds
  • 1/2 cup confectioners’ sugar
  • 1 Tablespoon milk or half & half

Instructions

Form the crust

  • If the pâte sucrée is quite firm from chilling, let it set at room temperature for about 20 minutes to make it more pliable. Use a rolling pin to roll it into a 12-inch circle, about 1/8-inch thick.
  • Remove the base of the tart pan and trace the shape onto parchment paper. Cut paper to fit in bottom of pan and apply baking spray. Carefully transfer dough to pan, but if it falls apart, that’s okay–press it into an even layer across the bottom of the pan and up the fluted sides. Use a knife to cut excess dough from the top edge. Use a fork to dock the bottom of the pan, stabbing it here and there across the whole surface. Chill until firm, about 30 minutes.

Bake the crust

  • Preheat oven at 325-degrees.
  • Top the dough with a large piece of parchment paper, with ends extending over the sides. Add pie weights to fill the basin.
  • Bake the crust for about 15 minutes. Carefully lift with the parchment and weights, setting on another pan to cool. Brush the bottom of the pan with the egg white. Continue baking for another 15 minutes; the base should look dry with the dough lightly browned. Set aside to cool completely as the filling is made. Increase oven temperature to 350-degrees.

Make the frangipane

  • Beat the butter and white sugar until light and fluffy. Scrape the bottom of the bowl a few times to make sure everything is mixed. Add eggs, one at a time, followed by vanilla, salt, and almond extract. Scrape bottom and sides of bowl. Gradually mix in both flours until just combined.
  • Spoon frangipane into a pastry bag or a freezer quart bag. Cut off the tip.
  • Use an uneven spatula to spread the cherry preserves over the bottom crust. Pipe the frangipane over the preserves. Use a clean uneven spatula to smooth it into an even layer. Sprinkle sliced almonds on top.
  • Bake until frangipane is set and golden, about 30 minutes. Let cool about 20 minutes before removing the outer ring of the pan. Let tart cool completely on rack.

Add drizzle

  • In a small bowl, stir together confectioners’ sugar and milk. Spoon into a pastry bag or freezer quart bag and snip off a tiny corner. Pipe glaze back and forth over tart. Let glaze set, about 20 minutes, then dig in. Store wrapped up or in sealed container in fridge for up to 4 days.

OM NOM NOM!

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    Bready or Not: Southern Cream Cheese Pound Cake

    Posted by on Nov 22, 2023 in Blog, Bready or Not, breakfast, bundt, cake, cheese galore | Comments Off on Bready or Not: Southern Cream Cheese Pound Cake

    This Southern Cream Cheese Pound Cake is simple but oh so good. Rich flavors of butter, vanilla, and cream cheese infuse the whole thing.

    Bready or Not: Southern Cream Cheese Pound Cake

    The middle features a velvety crumb while the crust is browned and crisp, creating a wonderful contrast. This has All the Textures.

    Bready or Not: Southern Cream Cheese Pound Cake

    In full disclosure, this is a recipe that will test your mixer. My poor Kitchen Aid strained to handle this thick, massive quantity of batter. It kept tripping the circuit at the end!

    Bready or Not: Southern Cream Cheese Pound Cake

    The annoyance was worthwhile, though. This cake is extraordinary. So basic in appearance, and then you take a bite and your mind is blown. Make this one for the holidays this year, and you’ll feed a crowd and awe them while you’re at it.

    Modified a lot from Bake from Scratch: Cake 2019.

    Bready or Not: Southern Cream Cheese Pound Cake

    This cake is not photogenic, but it is rich, lush, and oh-so-good. The creation process is straightforward but requires a stand mixer such as Kitchen Aid; there is a lot of dense batter involved. Make sure that the butter, cream cheese, and eggs are at room temperature, too. If you lack cake flour, see the note for an easy substitution. Modified a lot from Bake from Scratch: Cake 2019.
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Keyword: bundt cake, cake, cream cheese
    Author: Beth Cato

    Equipment

    • nonstick spray with flour
    • large straight-sided tube pan or angel food cake pan
    • stand mixer

    Ingredients

    • 1 1/2 cups unsalted butter (3 sticks) room temperature
    • 8 ounces cream cheese (1 box) room temperature
    • 3 cups white sugar
    • 1 Tablespoon vanilla extract
    • 1 1/2 teaspoons kosher salt
    • 6 large eggs room temperature
    • 3 cups cake flour

    Instructions

    • Preheat oven at 325-degrees. Generously coat the interior of the pan with nonstick spray with flour.
    • In a stand mixer with a paddle attachment, beat together the butter, cream cheese, sugar, vanilla, and salt until they are fluffy and pale, about 8 minutes, scraping the bowl several times during the process. Add the eggs one at a time, making sure the recent addition is fully mixed in before adding the next. Scrape the bottom of the bowl again. Mix on medium-high for about 3 minutes, until everything is light and airy.
    • Gradually add the flour. If the paddle attachment can't handle the load (and/or it is too messy), remove the paddle and use a spatula to incorporate the flour.
    • Scoop the batter into the prepared pan. Level out the top. Bake for about 1 hour and 30 minutes to 1 hour and 40 minutes. When it is done, the top will be golden brown and the middle will pass the toothpick test. Let it cool in pan for about 20 minutes, then invert it onto a rack to cool completely.
    • Slice into pieces. It is delicious by itself or can accompany fruit and/or ice cream. Store covered or in individually wrapped pieces at room temperature.

    OM NOM NOM!

      Notes

      To make your own cake flour, measure out 1 cup of flour. Remove 2 Tablespoons. Replace that with 2 Tablespoons corn starch. That means, for this recipe, measure out 3 cups of all-purpose flour. Remove 6 Tablespoons of it. Add 6 Tablespoons of corn starch instead. Stir together.
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      Bready or Not Original: Blueberry Yogurt Bundt Cake

      Posted by on Oct 25, 2023 in Blog, blueberry, Bready or Not, breakfast, cake | Comments Off on Bready or Not Original: Blueberry Yogurt Bundt Cake

      This Blueberry Yogurt Bundt Cake is really, really good, people. It has a soft, tender crumb and loads of fruit inside.

      Bready or Not Original: Blueberry Yogurt Bundt Cake

      Plus, there’s some flexibility to the recipe. You can use Greek yogurt in vanilla or plain (you want it thick, not runny), or go with sour cream or crème fraiche.

      Bready or Not Original: Blueberry Yogurt Bundt Cake

      You can flex with the berries, too. I used a mixture of frozen (not thawed) and fresh berries. If you use fresh berries, make sure they are washed and thoroughly dry. I had the fresh and frozen mixed in both layers within the cake.

      Bready or Not Original: Blueberry Yogurt Bundt Cake

      This is the kind of bundt that is nicely sweet, not heavily so. This would be a showstopper for a breakfast or brunch for company, but is also divine as a dessert.

      Bready or Not Original: Blueberry Yogurt Bundt Cake

      Use fresh or frozen fruit, or a mix, in this luscious cake! This is the kind of cake that is nicely sweet, not heavily so. This would be a showstopper for a breakfast or brunch for company, but is also divine as a dessert.
      Course: Breakfast, Dessert, Snack
      Author: Beth Cato

      Equipment

      • large bundt pan
      • nonstick spray

      Ingredients

      Cake batter

      • 3/4 cup unsalted butter (1 1/2 sticks) room temperature
      • 1 1/2 cups white sugar
      • 4 large eggs room temperature
      • 2 teaspoons vanilla extract
      • 3 cups all-purpose flour
      • 1 1/2 teaspoons baking powder
      • 3/4 teaspoon baking soda
      • 1/4 teaspoon salt
      • 1 cup vanilla Greek yogurt or plain yogurt or sour cream, or crème fraiche

      Filling

      • 1/4 cup brown sugar packed
      • 1 Tablespoon all-purpose flour
      • 1/2 teaspoon ground cinnamon
      • 2 cups fresh or frozen blueberries or a mix

      Glaze

      • 1 cup confectioners' sugar plus more if needed
      • 1 to 3 Tablespoons half & half or milk plus more if needed

      Instructions

      • Preheat oven at 350-degrees. Generously coat the interior of a large bundt pan with nonstick spray. If using fresh blueberries, wash them and gently pat them dry with paper towels, picking out any stems.
      • In a large mixer bowl, beat the butter and sugar until light and fluffy, about 5 to 7 minutes. Add eggs one at a time followed by the vanilla.
      • In another bowl, combine the flour, baking powder, baking soda, and salt. Add to the butter mixture alternatively with the yogurt. Scrape the bottom of the bowl a few times during the process.
      • In a small bowl, mix together the dry ingredients for the filling: brown sugar, flour, and cinnamon.
      • Spoon about a third of the batter into the bundt pan. Sprinkle about half the dry filling mix over the top. Sprinkle about half the berries over this layer.
      • Repeat the process. Spoon about a third of the batter to cover the blueberries. Distribute the rest of the dry mix around the ring, followed by the blueberries. Top with the remaining batter. Use a spoon or uneven spatula to even it out across the top.
      • Bake for 55 to 65 minutes, until a toothpick plunged into the middle of the cake comes out free of crumbs. Cool for 20 minutes in pan, then carefully invert onto a cooling rack. Cool completely to room temperature.

      Mix the glaze

      • Stir together the confectioners' sugar and 2 Tablespoons of half & half or milk. The glaze needs to be thick so that it doesn't all run off. Add more sugar or milk, as necessarily, to get a thick glaze that can just dribble. Spoon over the domed top of the cake. Let set at least 20 minutes or place in fridge. Slice and serve. Store cake under a cake dome, within plastic wrap, or in individual slices encased in plastic wrap. As individual slices, it can be frozen for later enjoyment.

      OM NOM NOM!

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        Bready or Not Original: Marble Swirl Bundt Cake

        Posted by on Sep 27, 2023 in Blog, Bready or Not, breakfast, bundt, cake, maple | Comments Off on Bready or Not Original: Marble Swirl Bundt Cake

        This Marble Swirl Bundt Cake is not only delicious but pretty, as it contains a light and dark swirl inside!

        Bready or Not Original: Marble Swirl Bundt Cake

        Spices are the prevalent flavor through the darker portions of the cake, with the pale portions plain and sweet in balance.

        Bready or Not Original: Marble Swirl Bundt Cake

        There are a lot of ingredients in this cake, though the assembly is straightforward. Save yourself some effort at baking time by combining the spice ingredients a day ahead!

        Bready or Not Original: Marble Swirl Bundt Cake

        Bready or Not Original: Marble Swirl Bundt Cake

        This delicious bundt cake contains swirls of light and dark! The cake is soft and tender, perfect for a breakfast, brunch, or dessert.
        Course: Breakfast, Dessert, Snack
        Keyword: bundt cake, cake, maple
        Author: Beth Cato

        Equipment

        • large bundt cake pan
        • nonstick spray with flour or regular nonstick spray

        Ingredients

        • 2 2/3 cup all-purpose flour
        • 4 teaspoons baking powder
        • 1/2 teaspoon salt
        • 4 large eggs room temperature
        • 2 cups white sugar
        • 1 1/3 cup almond milk or regular milk
        • 1/2 cup unsalted butter melted
        • 1/3 cup canola oil
        • 1/4 cup maple syrup
        • 2 teaspoons instant espresso powder or unsweetened cocoa powder (sifted)
        • 2 teaspoons ground cinnamon
        • 1 teaspoon ground allspice
        • 1 teaspoons ground cloves
        • 1 teaspoon ground nutmeg

        Instructions

        • Move rack to lower 1/3 of oven; set to preheat at 350-degrees. Generously coat the interior of a large bundt pan with nonstick spray, preferably a baking spray with flour.
        • In a medium bowl, combine flour, baking powder, and salt. Set aside. In a big mixing bowl, place eggs, sugar, milk, butter, and oil, beating until creamy yellow. Gradually mix in the dry ingredients, but reserve the empty bowl to one side. Scrape the bowl of batter as needed, mixing until it is smooth.
        • Measure out 3 cups of the batter into the reserved bowl. Add the maple syrup, espresso powder or cocoa, cinnamon, allspice, cloves, and nutmeg, whisking until smooth.
        • Pour half the plain batter into the greased pan. Top with half the spiced batter, spreading to the sides. Draw a butter knife through the layers, swirling up and down and around. Pour the remaining batters into the pan, repeating the swirl process with the butter knife.
        • Bake bundt cake for 45 to 50 minutes. The top should feel dry and the middle should pass the toothpick test. Let cool in pan for 1 hour, then carefully invert onto a cooling rack; if any chunks stick to the pan, try to nestle them back into place on the cake.
        • Finish cooling. Slice into wedges. Store under a cake dome or otherwise wrapped; individual slices can also be wrapped in plastic.

        OM NOM NOM!

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          Bready or Not: St. Louis Gooey Butter Cake

          Posted by on Aug 9, 2023 in Blog, Bready or Not, cake | Comments Off on Bready or Not: St. Louis Gooey Butter Cake

          A disclaimer straight up: there are many variations on this recipe, and mine is based on a version published in Bake from Scratch Magazine. I can’t say how it compares to others out there, but I can say with confidence that my recipe here is DELICIOUS.

          Bready or Not: St. Louis Gooey Butter Cake

          There are a lot of steps here but the progression is straightforward. In the old European style, this consists of a yeast cake base with a varied top. Both layers are sweet, soft, and chewy, but in distinct ways. You can see that in the pictures.

          Bready or Not: St. Louis Gooey Butter Cake

          This cake is also rich. Not the kind of thing you need a big slice of. I recommend cutting it into finger-sized portions, as some shortbreads are also cut.

          Bready or Not: St. Louis Gooey Butter Cake

          Bready or Not: St. Louis Gooey Butter Cake

          This cake isn’t messy gooey (unless you underbake), but soft and chewy in a complex way. This is a regional dessert out of Missouri with many variations. This one is heavily modified from Bake from Scratch Magazine January/February 2019.
          Course: Dessert
          Cuisine: American
          Keyword: cake, yeast bread
          Author: Beth Cato

          Equipment

          • stove pot
          • 13×9 pan
          • aluminum foil
          • nonstick spray or butter
          • stand mixer
          • uneven spatula

          Ingredients

          Browned butter:

          • 3/4 cup unsalted butter

          Base dough:

          • 5 Tablespoons whole milk or half & half, warmed to 105-110-degrees F
          • 2 teaspoons active dry yeast
          • 1/4 teaspoon white sugar yes this is a tiny amount to feed the yeast
          • 3 Tablespoons white sugar
          • 1 teaspoon kosher salt
          • 6 Tablespoons unsalted butter room temperature
          • 1 3/4 cups all-purpose flour
          • 1 egg room temperature
          • 1/2 teaspoon vanilla extract or vanilla bean paste

          Topping:

          • 1 1/2 cups white sugar
          • 1/2 teaspoon kosher salt
          • 1 egg room temperature
          • 3 Tablespoons light corn syrup
          • 2 Tablespoons water
          • 3 teaspoons vanilla extract or vanilla bean paste
          • 1 1/4 cups all-purpose flour

          Instructions

          Brown the butter:

          • In a stove pot, heat the 3/4 cup butter on medium, stirring often. Cook until the butter is medium-brown with a nutty aroma, which takes about 7 to 10 minutes. Set aside to bring to room temperature.

          Make the dough:

          • Line a 13×9 pan with foil and apply nonstick spray or a coating of butter.
          • In a small bowl, mix together warm milk, yeast, and 1/4 teaspoon sugar. Let stand about 5 minutes. It should become foamy.
          • In a stand mixer with a paddle attachment, mix more base dough ingredients: white sugar, kosher salt, and remaining butter, beating for about 3 to 4 minutes until they become creamy. Stop and scrape the bowl as needed. To that, add the yeast mixture, flour, egg, and vanilla. Raise the speed to medium and beat until everything is combined and elastic, about 4 to 5 minutes, scraping the bowl on occasion. The dough should be tacky but shouldn’t stick to hands.
          • Press the dough into the prepared pan in a thin layer. Cover loosely with plastic wrap and let it rise in a warm spot in the kitchen until it doubled in size, about 2 hours. In the meantime, clean the mixer bowl and paddle attachment.

          Make the topping:

          • Preheat oven at 350 degrees.
          • To the mixer bowl, add the browned butter, white sugar, and salt, beating to combine, then raising the rhythm to medium to beat until fluffy, about 4 to 5 minutes. Beat in the egg.
          • In a separate small bowl, whisk together the corn syrup, water, and vanilla. With the mixer on low, add the flour to the butter mixture alternatively with the corn syrup mix. Scrape the bowl as needed. Use an uneven spatula to spread the topping over the risen dough.
          • Bake until the top is set and the edges are golden brown, anywhere from 25 to 35 minutes. The center can still be a touch soft and jiggly. Let cool completely in pan, chilling in fridge if desired. To cut, use the foil to lift the contents onto a cutting board. Slice into finger sized (1×4) portions.

          OM NOM NOM!

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            Bready or Not: Apple Cream Cheese Brioche Tart

            Posted by on May 3, 2023 in apples, Blog, Bready or Not, breakfast, cake, cheese galore, yeast bread | Comments Off on Bready or Not: Apple Cream Cheese Brioche Tart

            This Apple Cream Cheese Brioche Tart isn’t a beginner’s recipe, I’ll say that straight up. There are gobs of steps, multiple rise times, lots of dirty dishes. But the result? Wow.

            Bready or Not: Apple Cream Cheese Brioche Tart

            This is really a show-stopper kind of bread for a dessert, breakfast, or brunch. You have an enriched bread with a creamy, rich filling topped with spiced apples.

            Bready or Not: Apple Cream Cheese Brioche Tart

            We had to test the best ways to eat the leftovers, too. The tart is fantastic fresh. Because of the creamed cheese, it needs to be stored in the fridge–but it’s thick and cloggy if eaten cold.

            Bready or Not: Apple Cream Cheese Brioche Tart

            However, heating it in the toaster oven doesn’t work–the cream cheese will melt off! Like Goldilocks, we eventually found the “just right.” It was a quick zap in the microwave, maybe 15-20 seconds depending on your machine. Enough to take the chill off without making it hot.

            The things we bakers must do for science and the good of the people…

            Bready or Not: Apple Cream Cheese Brioche Tart

            There’s no denying that this is a complicated, time-consuming recipe, but the results are delicious and beautiful to behold. Modified from Red Star Yeast, and uses their Platinum Yeast.
            Course: Breakfast, Dessert, Snack
            Keyword: apple, cheese, cream cheese, yeast bread
            Author: Beth Cato

            Equipment

            • rimmed baking sheet
            • 9-inch springform pan
            • parchment paper
            • stand mixer with paddle and dough hook
            • nonstick spray with flour
            • pastry brush
            • uneven spatula
            • instant read thermometer

            Ingredients

            Apples

            • 2 cups apples peeled then sliced to 1/4-inch, about 1 1/2 medium apples (Honeycrisp recommended)
            • 1 Tablespoon white sugar
            • 1/2 teaspoon lemon juice
            • 1/4 teaspoon apple pie spice

            Dough

            • 2 cups all-purpose flour divided
            • 1 1/2 Tablespoons white sugar
            • 1 1/2 Tablespoons light brown sugar packed
            • 1 0.25oz package Platinum Yeast
            • 1 1/2 teaspoons kosher salt
            • 1/4 cup milk or half & half, warmed to 120-F to 130-F
            • 2 large eggs room temperature
            • 3/4 teaspoon pure vanilla extract
            • 1/4 cup unsalted butter softened

            Filling

            • 2 Tablespoons unsalted butter softened
            • 3 Tablespoons white sugar
            • 2 Tablespoons light brown sugar firmly packed
            • 1 teaspoon pure vanilla extract
            • 1/4 teaspoon kosher salt
            • 1/4 teaspoon apple pie spice
            • 8 ounces cream cheese room temperature
            • 1 large egg room temperature
            • 3 Tablespoons all-purpose flour

            Topping

            • 1 large egg for egg wash
            • 1 Tablespoon water for egg wash
            • Swedish pearl sugar for sprinkling

            Instructions

            • Preheat oven to 400-degrees. Line a rimmed baking sheet with parchment paper.
            • Prepare the sliced apples by using a large bowl to stir them with sugar, lemon juice, and pie spice. Let the mixture stand for 15 minutes, stirring occasionally. Spread apple mixture in an even layer on prepared pan.
            • Bake the apples until they are fork-tender and have released significant moisture, 12 to 16 minutes. Rotate the pan and stir halfway through. The apples should reduce in size slightly but retain their shape. Let the apples cool while continuing with other stages. Also, turn off the oven, as it won’t be needed for a while.
            • Begin the dough. In the bowl of a stand mixer fitted with the paddle attachment, beat 1/2 cup flour, white sugar, brown sugar, yeast, and salt at medium-low speed. Add the warm milk, eggs, and vanilla, beating everything on medium about 2 minutes until it’s combined. Scrape the bottom and sides of bowl a few times. Gradually add the remaining 1 1/2 cups flour.
            • Switch to the dough hook attachment. Beat at low speed until dough is smooth and elastic. It should start to pull away from sides of bowl. This will be around 6 to 9 minutes.
            • Add the softened butter, 1 tablespoon at a time, beating well after each addition. This will take 6 to 8 minutes total. Scrape the sides of bowl and dough hook as needed. If the dough looks slightly broken during this stage, that's okay–keeping beating it and it'll come back together.
            • Increase mixer speed to medium-low and beat until a smooth, elastic dough forms, about 6 minutes.
            • Turn out dough onto a clean surface and knead 4 to 5 times. Shape into a smooth round. Place dough in a large ungreased bowl. (At this stage, the dough could be covered and placed in the fridge for a few hours or overnight.) Cover it and place it in a warm spot until it doubles in size, about 45 minutes to 1 hour.
            • Cut a piece of parchment to fit in the base of a springform pan. Apply nonstick spray with flour in pan. Add cut paper. Spray again to coat paper and sides.
            • Punch down dough, then cover it and let it rest for about 10 minutes. On a lightly floured surface, roll dough into an 11-inch circle. Use the bottom of the springform pan to poke a 9-inch circle in the middle of the dough. Fold and press outside edges inward to create a crimped edge. Lift the dough to place it in the prepared pan. Press dough to make sure it fills the bottom. Crimp and secure the edges again if needed. Cover and let rise again in a warm place for 25 minutes. Dough should be puffed and hold an indentation when it’s poked.
            • Preheat oven to 325-degrees.
            • Now make the filling. In the clean bowl of the stand mixer, using the paddle attachment, beat the butter, white sugar, brown sugar, vanilla, salt, and pie spice at medium speed. Gradually add the cream cheese, beating until smooth. Add egg, beating until combined, then add the flour. Scrape the bowl to make sure everything is mixed.
            • Use your fingertips to dimple center of dough back down, leaving outside crust higher and puffed. Crimp and secure edges if necessary, and press out any air bubbles if you see them.
            • Spoon and spread cream cheese mixture in an even layer in center of dough. Arrange the sliced apples slightly overlapping in two concentric circles. (You may have leftover slices. Eat’em on their own!)
            • In a small bowl, whisk together egg and water. Brush outer edge of dough with egg wash. Sprinkle pearl sugar along the crust.
            • Bake for 20 minutes. Rotate pan. If the crust is browning, cover it with foil. Bake for another 25 to 28 minutes. When the tart is done, the crust will be golden brown. The filling should be set around outside edges and slightly jiggly in center. An instant-read thermometer inserted in center should register at least 175-degrees.
            • Let cool in pan for 10 minutes. Using a small offset spatula, loosen edges of bread. Remove sides of springform pan. Let cool completely on pan base on a wire rack.
            • The tart can be enjoyed fresh after it cools. Leftovers should be stored in the fridge, but will be cloggy if eaten chilled. It’s best warmed with a short zap in the microwave, about 15-20 seconds; if it’s made too hot, the cream cheese melts! Leftovers can also be individually wrapped and frozen for later. Thaw in fridge.

            OM NOM NOM!

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