"Easy Baking"

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4980 Wyaconda Rd.
Suite G
Rockville, Md. 20852


Executive Pastry Chef Lindsay Miniaci

Rustic Blueberry Tart with Cornmeal Crust
(Yield one 9 inch Tart)

For the Crust
1)   5 oz. Butter at room temperature
2)   3/4 cup Granulated Sugar
3)   1/4 cup Buttermilk
4)   3/4 tsp. Vanilla
5)   1/2 cup Cornmeal
6)   1 1/2 cup All purpose Flour
7)   1 tsp. Salt

1)   Cream together the butter and sugar in a stand mixer.
2)   When light and fluffy, add in the buttermilk and vanilla. 
3)   While that is mixing, mix together the cornmeal, flour, and salt. 
4)   Add cornmeal mixture in the mixer in two separate additions.
5_   Chill the dough for at least an hour, or overnight.

For the Filling

1)   3 cups or 15 oz. of Blueberries
2)   1/3 cup Granulated Sugar
3)   1  1/2 tbs. All purpose Flour
4)   1 tbs. Lemon Juice

1)   Toss the blueberries, with sugar, flour and lemon juice.
2)   Line tart with dough, and chill before adding filling. 
3)   Once chilled about 5 minutes, pour blueberry filling in.
4)   Bake at 350 for about 40 minutes or until crust is golden brown in color
       and the berries are bubbling.

Brown Sugar Cake with Fresh Macerated Peaches

For the Brown Sugar Sauce
1)   1 cup Brown Sugar
2)   2 oz. or 4 tbs. Unsalted Butter
3)   1/4 cup Heavy Cream 

1)   Bring butter and heavy cream to a boil in a sauce pot on the stove. 
2)   Once it comes to a boil, pour over brown sugar and whisk until all lumps
       of brown sugar have dissolved. 

For the Cake
1)   1 2/3 cups All purpose Flour
2)   1 tsp. Baking Powder
3)   1/2 tsp Salt
4)   8 oz. or 2 sticks of Unsalted Butter
5)   1/2 cup granulated Sugar
6)   1/4 cup brown Sugar
7)   3/4 tsp Vanilla
8)   3 Eggs

1)   Cream the butter, sugar, brown sugar, and vanilla together in a stand mixer. 
2)   Add 1 egg in at time until incorporated into the batter.
3)   Mix together flour, baking powder, and salt. 
4)   Add into mixture until all incorporated.
5)   Make sure to scrap down the bowl in between mixing to make sure you reach
       the bottom to distribute all the ingredients in.
6)   Pan spray a 10" cake pan.
7)   Place a pre cut parchment circle in the bottom of the pan, and then spray again. 
8)   Add brown sugar sauce to the bottom of the pan.
9)   Then put the pan in the freezer to firm in place. This takes about 5 minutes. 
10) Take pan out of the freezer and place batter on top of the brown sugar sauce. 
11) Bake at 350 for about 30 minutes or until the cake is golden brown and firm to
       the touch.
12) Turn the cake out of the pan immediately onto a plate or serving dish to cool.
13) Slice fresh peaches and toss with a little bit of granulated sugar. 
14) Cover, and let sit until the natural juices have started releasing from the peaches. 
15) Spoon peaches over top of the cake, and serve with vanilla bean whipped cream!

Easy Baking!!!