Pumpkin Angel Food Mini Bundt Cakes

Pumpkin angel food?! That’s probably not what you’d expect when you think of angel food cake or pumpkin, but this recipe is actually a very tasty combo. 

Of course, pumpkin-based desserts are a traditional fall dessert, so I am sure that you will be surprised that I am posting this pumpkin angel food cake recipe in April. It seems I have some pumpkin puree that’s in the freezer just waiting to be used before we get too far into the spring and summer season.

Brion has always loved angel food, so I thought why not add the pumpkin puree to kick it up a notch. Pairing it with the right fruits can also enhance its flavors. Instead of frosting or a whipped topping I am making some caramelized apples and raisins spiced with anise and cardamom.

  • Anise has a distinct licorice-like flavor. It adds depth and enhances the overall aromatic profile of the compote.
  • Cardamom is a fragrant spice with citrusy and herbal notes. It adds warmth and sophistication and complements pumpkin beautifully.

For a cake that’s quite sweet, some salted pepita seeds sprinkled on top are a bit of necessary and delicious balance.

Simply put, it’s an easy cake mix recipe dressed up with warm spices and pumpkin purée served with caramelized apples, raisins and salted pepita seeds. Yum!

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Pumpkin Angel Food Mini Bundt Cakes
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MINI BUNDT CAKES
Ingredients
Pumpkin Angel Food Mini Bundt Cakes
Caramelized Apples & Raisins
Servings
MINI BUNDT CAKES
Ingredients
Pumpkin Angel Food Mini Bundt Cakes
Caramelized Apples & Raisins
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Instructions
Cake
  1. Preheat oven to 350 F.
  2. In a large mixing bowl combine everything except the Angel Food Cake mix and ingredients to prepare cake. Mix until combined. Set aside.
  3. In a different bowl combine the Angel Food Cake mix and ingredients required to make the cake. Carefully fold in 1/4 of the batter into the pumpkin mixture. Then gently fold in the rest of the batter.
  4. Carefully pour or spoon into an 24 ungreased mini bunt cake pans. Place pans in oven on the middle rack.
  5. Bake for 15 -20 minutes or until cake is golden brown and springs back. Immediately invert pans onto a wire rack.
  6. Cool for 10 minutes.
  7. Serve with caramelized apples & raisins & a dollop of whipped topping. Sprinkle with salted pepita seeds.
Apples & Raisin Compote
  1. In a medium saucepan, melt butter then add water & sugar. When the caramel is golden brown, add the raisins, swirling them into the caramel.
  2. When raisins begin to plump, add apples & orange zest, then sprinkle with spices. Lower heat & simmer 5-10 minutes to thicken.
  3. Do not overcook compote as it will thicken when cooled.

Fruity Roast Chicken w/ Couscous

I’m not sure how far back I came to really enjoy using fig balsamic dressing as a marinade for various roasted meats. This dressing marinade adds a bold, zesty flavor to almost anything. Bursting with fig juice, balsamic vinegar, and herbs and spices. So, it only makes good sense that I take the idea further and test the possibilities of using fig preserves with savory meals.

Most people think of fig jam or preserves as what you find in the middle of a fig newton…basically dried figs and sugar, but a good preserve is a combination of sweet figs with a nice balance of balsamic acidity and the mustard heat lends itself to a whole lot of dishes far beyond a simple cheese plate.  

The flavor of the preserves is more complex and less sweet than most fruit spreads, so it gives you enough of a contrast with salty items without tasting too sugary.

This is the very definition of a winning weeknight chicken dish: quick, sweet and savory, a little something different. The herbs enhance the savory quality of the dish and provide a touch of earthiness to balance the sweet. 

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Fruity Roast Chicken w/ Couscous
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Spicy Fruit Filling
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Spicy Fruit Filling
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Instructions
Fruit Filling
  1. Combine apricots, raisins, apple & orange juice in a small bowl. Season with spices; mix well. Set aside to marinate.
Chicken
  1. Preheat oven to 350 F.
  2. Place chicken thighs in a heavy freezer bag. Gently pound until about 1/4-inch thick. On a sheet of plastic wrap lay out thighs to form a 'solid' piece. Sprinkle chopped fresh herbs over meat (if using). Mound the filling on flattened thighs then using the plastic wrap, roll up, tucking in the ends.
  3. Line a baking sheet with foil & lightly spray center area. Transfer chicken roll to foil & top with fig preserves. Pull foil up around meat to form a catch 'basin' for meat & fruit juices (leave top open).
  4. Roast about 25 minutes until meat is cooked. When you remove it from the oven reserve fruit & meat juices to use over your couscous if you wish. While the meat is cooking, prepare the couscous.
Couscous
  1. Heat first amount of oil in a medium saucepan. Add next 4 ingredients. Cook & stir for about 3 minutes until green onion is softened. Add honey. Heat & stir for about 30 seconds until green onion is coated.
  2. Add broth. Bring to a boil. Add couscous & second amount of olive oil; simmer covered for about 10 minutes. Fluff with fork & stir in remaining 3 ingredients.
  3. Place couscous on a serving plate topped with sliced chicken thigh roll. Serve.

Apricot Raisin Five-Spice Oatmeal Cookies

I’ve always been a huge fan of Chinese 5-spice. The aroma and flavor are just pure magic. This peppery-sweet mixture provides endless options for its use. 

Perhaps the most amazing thing about this spice blend is how well it compliments both sweet and savory dishes.

In this recipe, the apricots offer a subtle sweetness to these cookies, while the Chinese 5- spice adds a spicy perspective and chopped pepitas add a nutty crunch. Blend that all together with oatmeal & raisins and you get a nice range of flavors.

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Apricot Raisin Five-Spice Oatmeal Cookies
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Instructions
  1. Cream butter & sugars together well. Add egg & vanilla; beat until light & fluffy.
  2. Sift together flour, five-spice powder, nutmeg, salt & baking soda.
  3. Fold the dry ingredients into the creamed mixture. When the dry ingredients are almost incorporated, add the oatmeal, raisins, apricots & seeds.
  4. Chill the dough for about an hour before baking for best results.
  5. Preheat oven to 375 F.
  6. Scoop onto parchment lined cookie sheet about 2 1/2 inches apart. Bake for about 10 minutes. Do not over bake or the cookies will lose their chewy texture.
  7. Yield: 28 cookies

Turkey Breast w/ Fruity Savory Stuffing

December 25th is not only Christmas Day, but it holds an extra special meaning for our family. It is my sister Rita’s birth date. When we were growing up, being able to enjoy all the great things that come with the Christmas meal as well as birthday cake …. could it get better than that!!

Although your family’s Christmas traditions may vary depending on the culture you were raised in, we like to think food is a language that needs no translation. I believe that many of our dishes are from an assortment of different cultures mixed into one recipe. Such is the case of our turkey dinner this year. I’ve incorporated a Moroccan inspired fruit stuffing along with our traditional savory one.

In view of the ongoing pandemic, hopefully caution will be taken in the holiday events your involved in. The best gift you can give this Christmas is not infecting others with Covid-19.

As much as I like certain aspects of the Christmas season, I find it becomes a little overwhelming. It seems a massive wave of Christmas capitalism takes over every aspect of one’s life from the end of October to January. I like to call it a form of OCD: Obsessive Christmas Disorder.

I was raised on a farm in southern Alberta at a time when Christmas celebrations were focused around our family blessings and not how many blow-up Santa Clauses or realistic sleighs we set up on our front lawns.

It would almost seem more importance is being given to getting more likes on Facebook & Instagram than it is carrying on a tradition based on family.

This year will not be perfect, it never is, and the holidays are a hard enough time for many, regardless of pandemics and catastrophic weather. I hope there will still be a little magic for everyone, however you spend the holidays.

HAPPY BIRTHDAY RITA!

WE LOVE YOU VERY MUCH & ARE SHARING YOUR DAY IN OUR THOUGHTS

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Turkey Breast w/ Fruity Savory Stuffing
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SERVINGS
Ingredients
Fruit Stuffing
Savory Stuffing
Herb Butter
Servings
SERVINGS
Ingredients
Fruit Stuffing
Savory Stuffing
Herb Butter
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Instructions
Fruit Stuffing
  1. In a small bowl, combine dates, apricots, raisins, apple & orange juice & zest; season with spices & mix well. Set aside to marinate.
Savory Stuffing
  1. In a saucepan, sauté onion, celery, garlic, mushrooms & seasonings in margarine. Remove from heat.
  2. Place vegetable/seasoning mixture in a large bowl & combine with dry bread cubes & broth, adding only enough broth to make proper stuffing consistency. Set aside.
Turkey
  1. Preheat oven to 350 F.
  2. Lay turkey breast on a clean work surface so that it lies open & flat. Cover with plastic wrap, then pound lightly with a meat mallet to flatten into an even thickness all over. Discard plastic wrap.
  3. On one half of the turkey breast spread a thick layer of the savory stuffing then top it with the fruit stuffing. Fold the adjoining half of the turkey breast over all. Fasten with metal skewers if you wish to help to keep stuffing enclosed.
  4. Place a wire rack in a roasting pan & lay stuffed turkey roast on it. Brush herb butter over turkey breast. Roast uncovered, until turkey reaches an internal temperature of 180 F. about 2 hours. Cover loosely with foil if top browns too quickly.
  5. Place any extra savory stuffing in a buttered casserole & bake for about 30 minutes, until the top is lightly toasted.
  6. Remove turkey breast from oven, tent with foil & allow to rest for about 5-10 minutes. Make sure to remove all toothpicks and/or skewers before slicing to serve.
Recipe Notes
  • You will notice the recipe for the savory stuffing is well more than what is needed to stuff the turkey breast. For me personally, the stuffing is the most important part of the whole meal so I made sure there would be lots. 
  • Don't hesitate to half the recipe if you feel its more than what you need.

Rum & Raisin Hot Cross Buns

The ultimate Easter bun! Who doesn’t love hot cross buns?! Given the baked good’s long history, legends and superstitions have had ample time to develop and grow around them.

Hot cross buns are inseparably linked to Easter and to Christianity. But in reality, they probably have pre-Christian origins. Cross buns were baked to celebrate ‘Eostre’, the Germanic Goddess after which the season of Easter is said to be named.

Over the years, the bun has evolved and changed. Victorian recipes suggest various glazes to top the bun with after baking, including molasses or a honey/turmeric combo. The buns have become spicier too, with the addition of mace, caraway seeds and even coriander.

While some hot cross buns appear on grocery and bakery shelves as early as New Year’s Day, the sweet bun is usually associated with the end of Lent.

Every year I like to try and make a different version of these traditional, seasonal treats. This year I’m going with a ‘rum raisin‘ idea. Should be good!

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Rum & Raisin Hot Cross Buns
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BUNS
Ingredients
Rum/Raisin filling
Bun Dough
Cream Cheese Filling
Egg Wash
Rum Glaze
Cross Paste
Servings
BUNS
Ingredients
Rum/Raisin filling
Bun Dough
Cream Cheese Filling
Egg Wash
Rum Glaze
Cross Paste
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Instructions
Rum & Raisin Filling
  1. In a bowl, combine raisins, warm rum & sugar. Cover with plastic wrap & allow to sit for at least 40 minutes. Strain, discarding liquid.
Bun Dough
  1. In a large bowl, combine lukewarm milk, yeast & 1/4 cup sugar. Let stand until mixture is frothy, about 10 minutes.
  2. In a bowl, whisk together 5 1/3 cups flour, remaining 1/4 cup sugar, salt, cinnamon, nutmeg & allspice. When yeast mixture is ready, add half of the flour mixture to it, beating until just combined. Beat in melted butter, eggs & rum/raisin mixture. Gradually add remaining flour mixture, kneading until smooth dough forms. Add remaining 1/3 cup flour if needed as the dough should not be sticky.
  3. Grease a large bowl, place the dough in it& turn to grease top. Loosely cover & allow to rise in a warm, draft-free place until doubled in size, about 1 hour.
Cream Cheese Filling (Balls)
  1. In a shallow dish, combine sugar & cinnamon. Cut cream cheese into 12 cubes. Roll each into a ball shape then roll them in the cinnamon sugar, coating evenly. Divide dough into 12 pieces. Place a cream cheese ball in the center of each piece of dough, pinching to seal seam. Roll each piece of dough into a ball & place in PARCHMENT lined muffin cups. Cover & let stand in a warm, draft-free place for about 20 minutes.
  2. Preheat oven to 350 F.
  3. In a small dish, whisk together egg & a Tbsp milk. When buns are ready to bake, brush with egg wash. Bake until golden brown, about 15-20 minutes. While the are baking prepare RUM GLAZE & CROSS PASTE.
Rum Glaze & Cross Paste
  1. In a small saucepan, place water, spiced rum & sugar. Over medium heat, bring ingredients to a simmer & allow to bubble gently for 3-5 minutes. The volume of the mixture should drop by at least half. Remove from heat & set aside until ready to use.
  2. In a small dish, whisk together cornstarch, flour, sugar & water until a thick paste forms. You want your paste to be stiff enough to be able to pipe in a clean line, but still manageable.
Finishing Touches
  1. Brush warm rolls with rum glaze & allow to cool. Using a pastry bag fitted with a piping tip, pipe paste over top of buns to form a cross.
Recipe Notes
  • If you prefer, don't hesitate to make these buns without the cream cheese inside. I'm sure they will be just as good --- they're hot cross buns!!

Avocado Dinner Buns w/ Major Grey’s Mango Chutney

Although, avocados are most traditionally used as a main ingredient in guacamole or to top a salad or sandwich, used in baking they are amazing.

When adding them into yeast bread recipes, you can replace all the butter with equal amounts of room temperature, mashed, ripe avocado. The ripeness of the avocado is very important as it needs to be very soft for it to work perfectly.

In addition to their creamy texture and mild flavor, avocados have a high water content so they can help to make baking softer, chewier and less likely to crumble.

You can freeze mashed, fresh, ripe avocados if you want to have an ’emergency supply’ on hand. To freeze, mash the avocados with a fork or blender. Add some lime juice and mix well. For every avocado use about 1 tablespoon of lime juice to prevent them from browning. Fill a freezer weight zip-lock bag with this puree. Remove the air from the bag, then zip closed and freeze. Best to use frozen avocados within 4-5 months of freezing.

I thought some Major Grey’s mango chutney would be a perfect compliment to these avocado rolls. Major Grey’s chutney is a style of chutney not a brand. The ingredients in Major Grey’s chutney vary both across commercial brands and recipes, but a few elements seem to remain constant like mangoes, raisins, citrus, onions, a sugar of some sort, and warm spices. The chutney is sweet and tangy with a nice ‘kick’ of heat at the end that’s enough to compliment the different layers of flavor without consuming them. You will often see it served with curried dishes or as a compliment to meats and cheeses.

Major Grey’s chutney is considered by many the gold standard of all chutneys. Complete with its own legend of a 19th Century British Army officer who presumably lived in British India and created this unique condiment.

The great part about making your own chutney is that you can tailor the ‘sweet & heat’ balance to your own preferences. Of course, there is absolutely nothing wrong with just picking up a jar at the supermarket!!

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Avocado Dinner Buns w/ Major Grey's Mango Chutney
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ROLLS
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ROLLS
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Instructions
Avocado Rolls
  1. In a small bowl, place yeast, lukewarm milk & 1 tsp sugar. Stir; cover & set aside until frothy, about 10 minutes.
  2. In a large bowl, whisk together remaining 1/4 cup sugar, mashed avocado, eggs. Add yeast mixture & stir to combine.
  3. In another bowl, whisk flour & salt. Add flour mixture to yeast mixture gradually, combining after each addition. Once all flour has been added, knead on a lightly floured surface for about 2 minutes.
  4. Lightly grease the large bowl, place dough in it & cover with plastic wrap & a tea towel. Allow to rest for at least an hour in a draft-free place until dough has doubled in volume.
  5. Punch dough down. Divide into 18 equal pieces in shape into balls. Place into a greased baking dish & cover with plastic wrap/towel. Allow to rise until doubled in volume, about an hour.
  6. Preheat oven to 350 F. Bake rolls about 20 minutes or until golden. Remove from oven; cool for just a few minutes then brush with the Tbsp of butter. Serve with Mango Chutney.
Mango Chutney
  1. In a saucepan, combine all chutney ingredients; bring to a boil. Reduce heat to medium-low; cook, stirring, until reduced & thick. Refrigerate any not used on rolls.

Moroccan Spiced Fruit Bread

Today, March 28th is the birth date of my mother. Her imprint on my life was huge and I will forever miss her. I read an article recently which I would like to share with you today. It read:

‘I’ve met two kinds of strong women. The first kind is snippy, closed off and only too happy to point out when something isn’t up to their standards. The second kind is like a majestic tree with roots firmly planted and arms open wide. They plant and nurture the seeds of the future and parts of them are passed on through the generations’. My mother was definitely the second type of woman.

When I was thinking about what I wanted to post today, my mind drifted to the recipe archive that lives in my head, eventually making its way to the yeast breads. This is an area my mother had mastered down to a science.

Bread is such a staple food in the diet of most populations and will have featured heavily in most people’s childhoods. This explains why it is one of those smells that evokes such strong memories, particularly of family, childhood and comfort.

I love yeast breads that have spices and dried fruits in them. I recall a combination I had used in another way sometime back so I decided to see if I could make it work in my bread today.

WONDERFUL MEMORIES OF OUR BEAUTIFUL MOTHER!

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Moroccan Spiced Fruit Bread
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Fruit
Sweet Dough
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Fruit
Sweet Dough
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Instructions
Fruit
  1. In a small bowl, combine fruit, juice & spices. Set aside to marinate.
Sweet Dough
  1. In a small dish, heat milk to lukewarm. Add yeast & 1 tsp sugar; let sit for 5 minutes to allow yeast to activate. In a large bowl, whisk together remaining 1/4 cup sugar, 1/3 cup melted butter, sour cream & egg. Add yeast mixture & stir to combine.
  2. In another bowl, whisk together flour & salt. Add flour mixture to yeast mixture 1 cup at a time, combining after each addition. Once all flour has been added, knead on a lightly floured surface for about 2 minutes.
  3. Lightly grease the large bowl, place dough in it & cover with plastic wrap & a tea towel. Allow to rest for at least one hour, in a draft-free place until doubled in volume.
  4. Punch dough down & place on a lightly floured surface. With your hand, pat & shape the dough into a rectangle 14 X 12-inches in size & about 1/2-inch thick. Using a ruler & a pastry wheel or sharp knife, cut the rectangle into 5 strips. Cut each strip into diamonds about 2-inches long. With a pastry brush, lightly butter tops of 'diamonds' as well as the bottom & sides of a bundt pan with the melted butter.
Assembly
  1. Arrange a layer of diamonds side by side in a ring on the bottom of the bundt pan. Divide fruit mixture in half & sprinkle half over diamonds in pan. Repeat with another layer of buttered diamonds & sprinkle with remaining fruit. Top with last buttered diamonds, arranging each successive layer so that it fits over the spaces left in the previous ring.
  2. Don't concern that the diamonds do not fill all the available space; as they rise & bake they will expand. Cover bundt pan with plastic wrap & a tea towel & allow to rise in a draft-free place until doubled in volume.
  3. Preheat oven to 350 F. Bake bread for 30-35 minutes, or until golden brown. To test for doneness, turn bread out & rap the bottom sharply with your knuckles. The bread should sound hollow; if it doesn't, return it to the pan & bake for 5-10 minutes longer. When baked, turn out on a wire rack to cool slightly.
Drizzle
  1. In a small bowl, beat together drizzle ingredients until smooth, adding only enough milk to make preferred drizzle consistency. Spread or drizzle over warm fruit bread & sprinkle with reserved orange zest.

Baked Barley Pudding with Caramel Sauce

Barley was traditionally used to add bulk and a comforting flavor to stews and broths. The gentle flavor of this grain makes it endlessly adaptable. I have often substituted it for rice in main course dishes but it is definitely dessert worthy too.

Like rice pudding, its a comforting (old fashioned) dish. Barley stays chewy compared to how soft rice becomes even after a few days in the fridge. Now, don’t get me wrong … I love rice pudding and of course its one of those desserts that holds nostalgic memories for me.

Barley was a grain crop my father grew on our family farm. As Canadians, we are blessed with some of the most fertile farmland in the world. Our province of Alberta, along with the provinces of Saskatchewan and Manitoba, are the major growing areas for barley in Canada.

Having such great nutritional value and versatility, barley deserves much more culinary acclaim than it receives, I think. This barley pudding is best served warm. I chose to make a simple caramel sauce to drizzle over it. In the whipped topping MIX, I used 1% milk and added a tiny bit of anise flavor for interest. Yum!

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Baked Barley Pudding with Caramel Sauce
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Course dessert
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Ingredients
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Instructions
Barley Pudding
  1. In a medium saucepan, bring water to a boil; add barley & 1 tsp salt. Reduce heat, cover & simmer for 45 minutes or until barley is tender. Cool.
  2. In a medium bowl, combine eggs, milk, sugar, butter & vanilla; beat well. Add cooked barley, raisins, lemon zest & juice.
  3. Preheat oven to 325 F. Turn pudding into a well buttered, 6-cup baking dish. Set pan into a larger baking pan in oven. Pour hot water into the larger pan to within an inch of the top of the pudding. Bake for an hour or until a knife inserted in the center comes out clean. Serve warm as is or with caramel sauce & anise topping.
Caramel Sauce
  1. In a small saucepan, add sugar & cornstarch. Pour in a little of the hot water & whisk quickly to blend. Over a low heat, add the rest of the water, butter, salt & rum extract. Simmer for 10 minutes until thickened. Prepare dry whipped topping mix if using.

Apple Cinnamon Candy Cakes

It’s that time of year when apples (& pumpkins) seem to be everywhere. I think sometimes we get caught up in the abundance of fresh fruit choices over summer that we overlook these precious little gems. I have heard it said that apples are only second to bananas as one of the most eaten fruits.

The fact that they are so versatile, relatively inexpensive, easy to find, available all year round and keep for a long time, what more could we want!

If you plan to bake with them, keep in mind, not all apples are designed for baking. The texture is uppermost important. A good baking apple needs to have a balance of intense sweet-tart flavor as well as not fall apart when baked. Even though some apples are better suited for certain kinds of recipes than others, don’t limit yourself to using just one kind of apple. Using a mixture of apples will result in more complex flavors and textures.

I wanted to make some upside-down cakes with poaching the apple slices in a cinnamon candy syrup. Hopefully it works the way I think it should.

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Apple Cinnamon Candy Cakes
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Course Brunch, dessert
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Candied Apples/Raisins
Course Brunch, dessert
Servings
Ingredients
Candied Apples/Raisins
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Instructions
Candied Apples/Raisins
  1. In a saucepan, combine water, sugar, cinnamon candies & heat until sugar & candy dissolve. Add apple slices & raisins to the pan & bring to a gentle simmer. Cook for about 5 minutes; drain & return the syrup to the pan. Bring syrup to a boil until it thickens slightly; remove from heat. Divide the apples & raisins between 4 mini bundt pans.
Cake
  1. Preheat oven to 375 F. In a bowl, combine all cake ingredients & beat until smooth. Divide mixture over fruit in mini bundt pans. Place pans on a baking sheet & bake for 15-20 minutes or until cakes have risen & are firm to the touch in center.
  2. Remove from oven & allow them to cool in pans for a few minutes. Carefully turn cakes out onto serving plates Top with a dollop of whipped topping & drizzle with cinnamon candy syrup.

Swiss Easter Rice Tart

With Easter coming up real soon, why not bake something different this year or should I say, different for me. Swiss Rice Tart  has a custard type filling made with rice, eggs, milk, citrusy lemon zest, ground almonds all baked in a sweet, crunchy pastry. Traditionally only served during Easter time in Switzerland, it is a wonderful non-fussy and unusual brunch dish/dessert item.

It took a bit of time to try and learn some history of this Easter specialty. It seems that the first available recipes for a similar tart are from the end of the 16th century. In a cookbook by Anna Wecker, (the first German cookbook to be published by a woman) there was mention of a similar tart. In some of the early recipes, Parmesan cheese was included in the dough but this was abandoned for a sweeter crust. Another version used bread as a starchy filling instead of rice or semolina and the flavoring was rosewater and wine. By the 19th century, the tart, as it is known today, made its way into the rotation of most Swiss bakeries.

The key to getting the right consistency for the filling is to slightly overcook the rice from the beginning as it needs to to become smooth and creamy. The ground almonds, amaretto liqueur and raisins all add richness to the flavor of this ‘rice pudding baked in a crust’.


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Swiss Easter Rice Tart

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Servings


Ingredients
Sweet Pastry Crust

Rice Custard Filling

Topping

Servings


Ingredients
Sweet Pastry Crust

Rice Custard Filling

Topping

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Instructions
Pastry
  1. In a food processor, pulse flour, sugar, salt & baking powder to blend. Add butter & pulse about 3-4 times, until butter is in pea- size pieces. Sprinkle in the ice water; pulse another 4 times. Turn dough out on a lightly floured work surface & knead gently a few times to form a disk. Wrap in plastic wrap & refrigerate at least an hour.

Custard Filling
  1. In a small bowl, combine amaretto liqueur & raisins & allow to marinate until ready to add to filling.

  2. In a large saucepan, bring water to a boil. Stir in rice, lower heat to medium & cook until rice is soft & water is absorbed. Add evaporated milk, skim milk, butter, sugar & salt. Bring to a quick boil. Reduce heat to low & add amaretto liqueur ONLY, setting raisins aside.

  3. Simmer until mixture has thickened almost to a 'risotto' consistency, about 20 minutes. Remove from heat & place the saucepan in a bowl of ice water for 10 minutes to cool mixture.

  4. Preheat oven to 350 F. & place oven rack in the lowest position. When cooled, pour rice mixture into a bowl; add lemon zest & raisins. Mix ground almonds with the 1 Tbsp flour & fold into mixture along with eggs.

  5. Press chilled pastry evenly into tart pan. Trim edges flush with pan. Pour filling into pastry dough & bake about 35 minutes, until filling is set & golden. Cool on a wire rack. Dust with powdered sugar & almond slices (create a design if you wish) before serving.


Recipe Notes
  • This recipe was adapted from a site called cuisine Switzerland.
  • I had used a 10-inch tart pan for mine but there was a small amount of filling left over which had to be baked in a casserole dish.
  • I would suggest using a 10-inch spring form pan instead so the pastry sides could be higher to accommodate the extra filling.