There’s just something incredibly refreshing about pineapple tarts with their tangy, bright, acidic flavor nestled in shortbread crusts. Adding meringue puts a tropical twist on the classic meringue pie making them a perfect summer treat.
When it comes to making meringue, simple ingredients and instructions can lull you into thinking preparation is quick and easy. Make it once under the wrong conditions, however, and you may quickly change your mind.
Meringue is temperamental. Getting it right can be a tricky process. Weeping meringues aren’t very pretty. The meringue pulls back from the crust, moisture beads on the topping, and a clear liquid forms below the crust. It doesn’t hurt the pie but it’s not presentable.
Years ago, when I worked in the commercial food industry, I started using the idea of adding cornstarch to meringue to help stabilize it. Cornstarch is especially helpful in hot, humid weather when a meringue is most likely to absorb extra moisture.
The science behind this ‘secret ingredient‘ is that cornstarch is composed of long molecules that it is believed insert themselves between egg white proteins to prevent them from clotting too much while meringue is baking. Corn starch molecules also provide more hold for meringue. It will be easier to cut and is less likely to weep.
Brion & I are not crazy about meringue but do enjoy it for a treat once in a while.
Pineapple Meringue Tarts
In a bowl combine butter & sugar; beat until light & fluffy. In another bowl whisk together flour & baking powder; add to butter/sugar mixture. Blend together. Divide pastry between 6 individual tart pans. Using your fingertips, evenly press the dough into pans. Place on a baking sheet & blind bake for 10 minutes or until golden. Remove from oven & allow to cool.
In a saucepan, combine cornstarch & sugar. Gradually add water, stirring until mixture is smooth. Add lemon zest & undrained pineapple. Stir constantly over medium heat until mixture starts to boil. Reduce heat, boil 2 minutes while continuing to stir. Remove from heat, quickly stir in butter & egg yolks blending well. Allow mixture to cool to room temperature.
In a small saucepan, combine water & cornstarch. Heat & stir until it boils & thickens. Cool thoroughly.
Beat egg whites & salt until a stiff froth. Add sugar gradually, beating until stiff & sugar is dissolved. Add vanilla & cornstarch mixture. Beat until blended & stiff.
Divide pineapple filling between tart shells. Pipe meringue over tarts sealing to edges. If not sealed well, meringue will shrink when cool. Bake in 350 F. oven about 10 minutes until golden. Cool away from drafts.
Over the years, I have used guava paste numerous times. I found it was equally as good in both sweet and savory preparations, adding a nice ‘zing’ due to the natural acidity in guava fruit.
This specialty ingredient is made by cooking together guava fruit and sugar until it is very, very thick and then leaving the mixture to dry to remove excess moisture. This results in a paste that keeps well and is very flavorful. Guava paste is typically sold in short, wide cans or plastic packaging.
Guava paste is an ingredient found in many Cuban, Caribbean and South American recipes. A common pairing with cheese as an appetizer or baked into pastries as part of the filling. Also known as goiabada or pasta de guayaba, has a sweet, floral taste lending a distinct and tropical flavor to anything it is used in.
Today, I’m using it in some scones with cream cheese. Should be good!
Guava Cream Cheese Scones
Preheat oven to 350 F. Line a round 8" baking pan with parchment paper.
In a bowl, whisk together flour, sugar & baking soda. With fingers, cut in cold butter & cream cheese until mixture resembles small peas. Do NOT over work dough. Carefully stir in guava paste cubes with a fork.
In a small cup, beat egg slightly then combine with buttermilk & vanilla. Add wet ingredients to flour mixture, stirring ONLY until combined.
Pour dough into lined baking pan, spreading evenly. Sprinkle with sanding sugar. Bake about 20 minutes or until golden & tests done. Slice into 8 wedges & serve warm.
Saskatoon berries are very high on my list of nostalgic memories from my childhood. How these little berries can evoke such a flood of treasured thoughts is amazing. Our family farm was located in Southern Alberta, (Canada). If you were to stand on our farmhouse, west veranda, the sight of the ‘foothills’ came into view (foothills are an upland area that flank the eastern side of the Rocky Mountains).
How wonderful it was to be able to pack a picnic lunch on a Sunday afternoon and be able to drive there. It was like a whole different world. A landscape of long ridges and rolling hills covered in native lodgepole pine, aspens and spruce trees. The small streams wound their way through meadows of dwarf birch, willow and prairie grasses. You could easily come across some of the beautiful wildlife such as elk, moose or deer that lived there.
This is where our family would go to pick saskatoon berries. Very often we were accompanied by family friends or relatives. It was such a great time, everyone picking berries together, eating Mom’s fabulous fried chicken and potato salad (etc. etc.) for our picnic lunch. I was looking at some pictures from those times. We must have had some hot dogs on one occasion and I burnt my mouth it seems. What priceless memories!
With ‘saskatoon season’ in full swing, Brion and I thought it would be great to pick our own this year. It certainly can’t get any fresher than that. We chose the U-Pick farm called GROVE BERRY PATCH. This is a family owned and operated farm with 20 acres of saskatoon berries and 1 acre of raspberries, black currants, highbush cranberries and vegetables. They are located 1.5 km south off Highway 16A on Spruce Valley Road, Spruce Grove, Alberta, Canada.
It was such a nice little adventure. The morning was beautiful and the atmosphere of the berry farm and its family owners was very enjoyable. We picked a pail full of gorgeous saskatoons in a short space of time. I had originally started out with thinking I would post one recipe but of course, its turns out to be three. They consist of some Saskatoon Rhubarb Tarts, Saskatoon Butter Tarts and some Saskatoon Cream Cheese Tarts. Yum!
We are adding a few pics, not only of the tarts but some from the berry farm as well as a couple from my childhood days. Hope you enjoy the blog.
Saskatoon Berry Tarts
Filling for SASKATOON RHUBARB TARTS
Filling for SASKATOON BUTTER TARTS
Filling for CREAM CHEESE SASKATOON TARTS
In a medium bowl, whisk together flour, baking powder & salt until completely combined. Cut in butter with a pastry cutter or fork.
Measure the vinegar into a liquid measuring cup, then add enough ice cold water to make 1/2 cup. Pour over flour mixture, gently stir with a fork ONLY until combined. Wrap dough in plastic wrap & place in refrigerator for a minimum of an hour so it can chill well. When ready to use, Roll out dough on a lightly floured work surface. Using a 3 1/2" cookie cutter, cut out tart shells & place them in tart pans.
Saskatoon Rhubarb Filling & Streusel
In a small saucepan, combine saskatoons, diced rhubarb, sugar & cardamom. Set aside. In a small bowl, combine water, lemon juice & cornstarch. Whisk together to make a slurry. Add to to saucepan & cook on medium heat, stirring until mixture becomes thickened. Remove from heat; add vanilla & allow to cool before using.
FOR STREUSAL: Place all streusal ingredients in a small dish & combine with finger tips until crumbly. Spoon berry filling into tart shells & top with streusal. Bake at 375 F. until pastry is golden.
Saskatoon Butter Tart Filling
FOR BERRY TOPPING: In a small saucepan, mix together berries & water; simmer for 10 minutes over low-medium heat. In a separate bowl, mix together sugar & cornstarch then add to the berries & combine. Stir in lemon juice; simmer until mixture slightly thickens. Set aside to cool.
FOR BUTTER TART LAYER: First beat together eggs. In a saucepan, melt the butter then add sugar, vanilla, cream, raisins & beaten eggs. Bring to a boil over medium heat & boil for 3 minutes. Set aside to cool.
TO ASSEMBLE: Place a heaping Tbsp of butter tart mixture into each shell, then fill remainder of the tart shell with the berry topping mixture. DO NOT MIX. Bake at 375 F. for 15-18 minutes or until pastry is golden. Cool before removing from tart pans.
Cream Cheese Saskatoon Tart Filling
FOR BERRY TOPPING: Crush 1 cup of saskatoon berries & place in a small saucepan with 1 cup of water. Simmer about 2 minutes. Strain & return berry juice only to saucepan. Combine sugar & cornstarch; add to sauce. Cook over low heat, stirring constantly until mixture is thick & clear. Remove from heat & stir in remaining 2 cups of saskatoons to glaze & stir gently. Pre-bake tart shells.
FOR CREAM CHEESE LAYER: In a small bowl, blend together cream cheese, lemon zest, sugar & heavy cream. Divide cream cheese mixture between baked tart shells. Top with generous portions of berry topping & serve.
- The pastry recipe will yield about 48 mini tarts. I had doubled the pastry recipe because I wanted to make all 3 kinds. It's so nice to have some in the freezer for future use.
- If you make the pastry in 2 separate batches it seems to be nicer for some reason.
- If you happen to have any filling left over, it freezes well for another time.
The thought of rhubarb is a nostalgic thing for me. I have memories of my mother’s neat row of rhubarb plants growing along the edge of her garden. Magically each spring they would reappear from what had been frozen ground only a few short weeks before. While other plants still lay dormant, the large fan shaped rhubarb leaves quickly gathered enough sunlight to produce some juicy stalks.
Tucked in behind the water fountain, in Brion and my flower garden, are three rhubarb plants. Originally we had put them there to show off that huge foliage as well as being used in my cooking. Time has passed and with our trees becoming more mature, they are getting more shade than they like. Nevertheless, last year they were still producing in late September.
I’m going to start off this season with some RHUBARB CHEESECAKE SQUARES, a favorite recipe that comes from tasteofhome.com
Rhubarb Cheesecake Squares
In a small bowl, combine flour, oats & brown sugar. Cut in butter until crumbly. Set aside 1 cup crumb mixture; press remaining mixture onto bottom of a greased 9-inch square baking dish. Set aside. Preheat oven to 350 F.
In a small bowl, beat cream cheese & sugar until smooth. Beat in salt, vanilla, cinnamon & nutmeg. Add egg; beat on low speed just until combined. Stir in walnuts & rhubarb. Pour over crust. Sprinkle with reserved crumb mixture.
Bake for 35-40 minutes or until set. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours before cutting into squares.
- If you are wanting to use frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a sieve, but do not press liquid out.
Crisp or crumble, call it what you like, its just simply good to me. I think, over the years, I have made fruit crumble in just about every flavor and shape possible.
Crumbles became popular in Britain during WWII when crumble topping was an economical alternative to pie due to shortages of pastry ingredients. Other ingredients such as breadcrumbs or oatmeal helped further reduce the use of rationed flour, fat and sugar.
Crumble cakes can be made either sweet or savory. The sweet variety usually will contain fruit topped with a crumbly mixture of butter, flour and sugar. With the savory version, meat, vegetables and a sauce make up the the filling with cheese replacing the sugar in the crumble mix. The crumble is then baked until the topping is crisp. Generally the sweet dessert is served with custard or ice cream and the savory variety with accompanying vegetables.
Fruits that are commonly used in making crumble include apples, blueberries, peaches, rhubarb and plums or a combination of two or more. Due to its simplicity, this dish has remained popular over the years.
The MINI FRUIT CRUMBLE CAKES I made for today’s blog were made with various kinds of preserves but you can prepare your own fruit for the filling or simply use canned pie filling — your choice!
Mini Fruit Crumble Cakes
In a large bowl, combine flour & sugar. Cut in butter until mixture is crumbly; set aside 1/2 cup of the mixture. To remainder add baking powder, baking soda & nuts.
Beat egg slightly in a small bowl. Stir in yogurt & lemon zest. Add to dry ingredients; stir just until moistened. Spread 2/3 of batter over bottom & part way up sides of 8 - 4" x 3/4" mini tart pans. Spoon pie filling over batter. Drop remaining batter by spoonfuls over filling.
Sprinkle with reserved crumb mixture; place tart pans on baking sheet. Bake 25-30 minutes, or until done. Serve warm or cold.
Eostre is an obscure Germanic and Anglo-Saxon goddess of spring and dawn, and it is thought to be the namesake of the Christian holiday Easter. Because food has always had a close association with Easter, special dishes were cooked in her honor. Most important of these was a small spiced, sweet bun from which our ‘hot cross bun’ derives. These little spiced buns are a rather old English tradition, which are still traditionally eaten on Good Friday. They are marked on top with a cross which is of ancient origin connected with religious offerings of bread.
Hot Cross ‘Scones’ are an easy take on the seasonal classic bun. They are the best of both worlds; hot cross yeasted buns and a tender spicy scone. Scones work for me in the way that most of the time I have the ingredients on hand and they only take about twenty minutes or so to make.
As always, I enjoy the idea of variation in just about everything. I had three scone recipes in mind for today’s blog. One recipe is a hot cross scone made by changing out the regular flour for ‘Kamut’ flour. This flour is made from an ancient grain originally grown by the pharaohs of Egypt. It contains more protein, minerals and other nutrients than modern wheat.
The other two recipes are Spiced Orange & Fresh Apple Hot Cross Scones, both made with a sour cream batter. Hopefully they will become part of your Easter recipe collection.
Easter Hot Cross 'Scones' X 3
Preheat oven to 350 F. Line a baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, baking soda & salt. Add butter; using a pastry blender, blend until mixture forms fine crumbs. Stir in spices, dried fruit & orange zest.
In a small bowl, combine sour cream, eggs, & vanilla; whisk until well blended. Add to flour mixture; stir until a soft dough forms.
Scoop onto lined baking sheet. Bake 15-20 minutes until golden. Remove from oven, combine water & honey glaze. Warm very slightly in microwave; brush over tops of scones. When scones have cooled, decorate with icing crosses.
- To make Kamut Scones use 1 3/4 cup kamut flour & 3/4 cup white flour instead of all white flour.
- To make Apple Scones add 1/4 of a large apple, peeled & cut in 1/4" dice. to basic recipe.