Lemon Thyme and Ginger

Pumpkin Pie with Gingersnap Cookie Crust

Pumpkin Pie with Gingersnap Cookie Crust recipe.

When I was a child, I thought pumpkin was as an exotic vegetable and therefore everything made with pumpkin was nothing short of extraordinary. Back in the 60’s and 70’s in California, pumpkins were exotic because sugar pumpkins were not sold at the grocery, only Jack-O’Lantern pumpkins. As a result, pumpkin pie was my favorite pie of all with its sweet winter squash flavor and warm spices.

I collected pumpkin pie recipes like some men and women collect shoes. This recipe is a combination of two pumpkin pie recipes, one for the crust and the other for the pumpkin filling. For the crust, I am using Alton Brown’s gingersnap cookie crust from his pumpkin pie recipe. Beautiful and decorative pie crusts are wonderful to look at, but if you want to get anything else done the day you make a pie, scaling down the prep work is essential. Gingersnap cookie crust pops with bright molasses and ginger and is a breeze to make. This gingersnap cookie crust really jazzes up the flavor of pumpkin pie.

For the pumpkin filling, I adapted an old recipe from,  Bon Appetit Magazine, by Selma Brown Morrow, The Ultimate Pumpkin Pie. The pie crust is sweet, decorative and temperamental which is why I nixed it. However, the filling is silky and rich from sour cream with deep pumpkin flavor. My primary changes for the pumpkin filling are with the spices. I went all out with the spice blend and reduced the amount of cinnamon and added in some freshly grated nutmeg and ground clove. I kept remembering what I like so much in my pumpkin bread and realized it was how the ground clove lingered in the background boosting up the flavors of the other spices.

Pumpkin Pie with Gingersnap Cookie Crust recipe.

Easy Holiday Baking

For big holiday menus with almost as many dishes as there are guests, it is reassuring to know there is at least one course that requires a minimum of your attention. Even better, you can make this pie 24 hours in advance. I highly recommend that you do. This gives the pie plenty of time to set, chill and the flavors to meld. Plus, this is a hassle-free crust. All you need to do is pulverize the cookies in a food processor and add melted butter. No cracking, no chilling, or shrinking, just press into a glass pie plate and blind bake for 10 minutes.

While the cookie crust cools you then can mix the pumpkin filling by hand, then pour into the par-baked crust and bake. The hardest thing to do after making this pie is waiting for it to cool. Like most custards, the pie is removed from the oven just before it is completely set. You cannot cut into the pie until it is completely cool. This will take at least 3 hours. I recommend making it the day before and you will not have to worry about timing it just right. Store the pie in the refrigerator until just before serving.

Pumpkin Pie with Gingersnap Cookie Crust recipe.

Pumpkin Pie with Gingersnap Cookie Crust recipe.

Pumpkin Pie Filling

Pumpkin pie filling is essentially a custard, but fortunately for this recipe, there is no need to cook the eggs and cream before adding them into the pumpkin purée. To help thicken up the custard, a small amount of cornstarch is added but you really do not notice it. Sour cream also helps lightens and enriches the pumpkin filling but it does not leave a tangy taste in your mouth. Instead, it helps create the silky smooth texture.

Pumpkin Pie with Gingersnap Cookie Crust recipe.

The trick to determining if your pie is done is to perform the jiggle test. Your custard is done baking when you gently jiggle the pie plate and the filling wobbles like Jello. Plus the middle does not look wet and runny. Cooking times can vary depending on your type of pie plate and how consistent your oven temperature is. Therefore, I recommend starting to check your pie 10 minutes before the projected finish time in the recipe. You know you overcooked the custard if there is a crack in the custard filling. Have not worries if it cracks, it will still taste delicous and you can always cover the crack with whippped cream.

Pumpkin Pie with Gingersnap Cookie Crust recipe.

You can also make this pie with other winter squash, especially Kabocha squash. Check out my Kabocha Coconut Curry Soup recipe to learn more about this delicious winter squash.

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Pumpkin Pie with Gingersnap Cookie Crust recipe.

Pumpkin Pie with Gingersnap Cookie Crust

Pumpkin pie is one of my favorite pies and for many years I collected pumpkin pie recipes like some people collect shoes. This recipe is an adaptation of two different pumpkin pie recipes, the cookie crust is from Alton Brown on Food Network and the pumpkin pie filling is adapted from a favorite pumpkin pie recipe in Bon Appetite Magazine by Selma Brown Morrow. 

What is like about this combination is the gingersnap cookie crust is effortless and comes together in about 6 minutes. This is great for the moments when you need to put your efforts into the other parts of the meal but still get a delicious dessert. 

The pumpkin filling is creamy and rich with fresh nutmeg and ground ginger as the forward spices in the pie. I love freshly ground nutmeg and wanted to feature that spice with the pumpkin. If you own a fine Microplane grater, use that to grate the nutmeg. 

If you do not own a food processor, you can still easily make this recipe. See the notes for directions. 

This pie can be made 24 hours in advance and stored in your refrigerator until serving.

Serve chilled and with whipped cream. 

Course Dessert
Cuisine American
Keyword Pie recipe, Pumpkin Pie, Thanksgiving dessert
Prep Time 20 minutes
Cook Time 55 minutes
Cooling/ Chilling time 3 hours
Total Time 1 hour 15 minutes
Servings 6 people
Author Ginger

Ingredients

Gingersnap Cookie Pie Crust

  • 6 oz (171 g) gingersnap cookies
  • 1 TB (16 g) dark brown sugar
  • 1 tsp (2 g ground ginger
  • 1 oz (31 g) unsalted butter, melted

Pumpkin Filling

  • ¾ cup (164 g) sugar
  • 1 TB (13 g) packed brown sugar
  • 1 TB (8 g) cornstarch
  • 1 tsp ground cinnamon
  • ¾ tsp ground ginger
  • ½ tsp freshly grated nutmeg
  • 1/8 tsp ground clove
  • ¼ tsp Kosher salt
  • 1 - 15 oz (425 g) can solid pack pumpkin
  • ¾ cup (200 ml) heavy cream
  • ½ cup (104 g) sour cream
  • 3 large eggs

Instructions

For the crust

  1. Preheat the oven to 350°F (175°C / Gas Mark 4) 

  2. Add the gingersnap cookies, brown sugar, and ground ginger to the bowl of a food processor. Process until the cookies become fine crumbs. Drizzle the melted butter into the finely ground cookie crumbs. Pulse several times, about 8-10 to combine.
  3. Tip the gingersnap cookie mixture into a 9-inch glass pie pan. Press the cookie mixture across the bottom and up the sides of a dish. If you own a metal pie pan, press it into your glass pan with the cookie crust to help form the shape your cookie pie crust. Press up the sides and into the crevasse of your pie to make an even thickness all the way around and across the bottom of the pie.
  4. Place the pie plate on a rimmed sheet pan then into your preheated oven. Bake for 10 -12 minutes. Remove the pie from the oven and cool for at least 10 minutes. Turn down the oven to 325°F (160°C / Gas Mark 3).

Pumpkin filling

  1. In a small bowl, blend the 3 eggs with a fork until evenly combined and no visible egg whites are showing. Set aside.
  2. In a large bowl whisk together the sugar, brown sugar, cornstarch, ground cinnamon, ground ginger, nutmeg, ground cloves, and salt until no clumps are visible. If you need, get your clean hands in there to break up the brown sugar lumps.
  3. Stir in the pumpkin, heavy cream, sour cream and beaten eggs until blended.
  4. Pour the pumpkin filling into a pitcher, or anything large enough to hold the pumpkin filling and has a spout. Place the rimmed sheet pan with the pie crust back into the oven, on the middle rack. Extend the rack for easy access and pour the filling into the center of the pie plate. Fill the pie crust to just at the edge of the rim and no more. You will have extra filling, which you can use later. Carefully slide the rack into the oven and bake the pie until it is just set about 55 minutes. Start checking if your pie is done, after 45 minutes to make sure you do not over bake your custard. You can tell the pie is done when you jiggle the pie plate and the filling wobbles like jello and it does not look wet in the center.

    If the pie cracks, it means it is overcooked. No worries though it will still taste great, and you can cover the crack with whipped cream if you want to.

  5. Cool the pie completely before cutting and serving. Refrigerate the pie once cooled slightly and up to 24 hours ahead. Serve with whipped cream. 

    Keep leftovers in the refrigerator. 

  6. Can be made one day ahead.

Recipe Notes

If you do not own a food processor you can still make with pie crust. All you need is a Ziplock bag and a rolling pin or mallet, like a meat mallet. Fill a Ziplock bag with the gingersnaps and partially close the bag. Push out as much air as possible then zip the bag closed. Lag the bag filled with cookies on a flat surface and whack the side of the bag with your mallet, gently hitting and crushing your cookies. Keep banging away until the cookies resemble a fine sand. 

Add the crumbs to a large bowl then add the melted butter and ground ginger. Stir to combine. Proceed with the recipe at step 3 of the cookie crust.  

Leftover pie filling:

Pour leftover pie filling into buttered ramekins. If you want, coat the inside of your ramekins with ground gingersnaps or ground nuts like hazelnuts or pecans. Place the filled ramekins in a baking dish and fill with warm water until it reaches halfway up the ramekins. Bake in a 325°F (160°C) oven until set in the middle, but jiggles, about 30 minutes. Remove from the pan and cool. Refrigerate until ready to serve. 

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Classic Caramel Apples

Classic Caramel Apples recipe.

It is amazing to realize no matter how much time goes by, special memories remain as vivid as if it happened a day ago. Even if it is just a portion of the memory, a picture of that moment develops like a photograph creating a snapshot of time. Such is the case of my childhood Halloween memories. What I remember most about Halloween is Mom making caramel apples and popcorn balls for trick or treaters brave enough to walk up our steep and dark road. Mom was not crafty and rarely made homemade gifts or treats, but every Halloween she spent the day dipping apples in sweet caramel and forming popcorn balls like it was her mission in life.

Classic Caramel Apples recipe.

Our house was situated on a side road up a very steep hill. The surrounding houses in the neighborhood were scattered around the hill, in valleys, and down along the bay. It was steep territory to traverse and the neighborhood kids cleared trails from house to house creating shortcuts, so we could easily walk from one friend to another with the purpose of climbing up and/or down the hill only once in our travels. Walking up to my house was a steep hike and Mom believed that anyone who was willing to walk up our hill on Halloween deserved a reward for their efforts.

On Halloween, we traveled in packs, so mom could expect at most three groups of trick-or-treaters from the neighborhood. She bestowed upon her Halloween trick-or-treaters with not one, not two, but three treats: caramel apples, popcorn balls, and hot apple cider. We could sit and eat our treasure right there in the comfort of our kitchen or continue on our costumed journey. I am not sure if we timed it so we would stop at my house midway on our travels to warm up and take a break. Often, we paused only long enough to drink our hot cider, and then went on our way seeking more candy treasure. Mom was always so happy to see everyone dressed up in their costumes, and those caramel apples never tasted so good.

Classic Caramel Apples recipe.

Classic Caramel Apples recipe.

Caramel Apples

Despite my vivid picture of Mom dipping apples into caramel, I have no memory of how she made them or what recipe she used. Additionally, I cannot remember ever seeing a recipe for caramel apples in her recipe file either. Chances are she got the recipes from either Joy of Cooking or Sunset Magazine, but after a couple of years making them she knew the recipe by heart.

My lack of family recipes from Mom left me to figure out how to make caramel apples on my own. I did not keep up her Halloween tradition, but I love caramel apples and want to bring them back into my life. Over the years I tried a couple of different recipes and I found two options producing delicious caramel for apples. You can choose to go all out and make your own caramel for dipping. Or, you can go the semi-homemade option and melt soft caramel candies for your caramel sauce.

Classic Caramel Apples recipe.

Tips for making caramel apples

Making caramel apples is easy, temperamental and I learned some helpful tips the hard way from my mistakes and triumphs.

First, make sure there is no wax on the apples. The wax just creates a slippery surface on the apples and the caramel will slide right off. This is one reason why making caramel apples with freshly picked apples is ideal.

All apples bought at a grocery store are coated with wax. To remove the wax, drop apples one at a time in just boiling water for less than a minute. Make sure the apple’s entire surface area gets a good soaking from the boiling water. Be careful with the amount of time the apples spend in the hot water because you do not want to cook them.

Remove the apples from the hot water and rub them with apple cider vinegar or lemon juice with a paper towel or clean kitchen towel. You can also add apple cider vinegar or lemon juice to the boiling water. The acid helps break the bonds of the wax. Before you dip each apple in the caramel, make sure the apple is dry.

Another method to remove wax from apples is to wash the apples and rub super fine sandpaper over the apples being careful not to break the skin. Rinse off and thoroughly dry the apples. (Full disclosure, I have never tried this, but I am very tempted to for the next time I make caramel apples.)

Classic Caramel Apples recipe.

Second, firmly secure each stick, popsicle stick, or lollipop stick inside the apple. However, do not push it all the way through the apple. The juices from the apple will leak out and weaken the caramel.

Third, chill the apples for 30 minutes in the refrigerator before you dip them in the caramel. Cold apples will set the caramel faster.

Fourth, if you do not make your own caramel, use the best quality soft caramel candy you can buy. The better the quality of the caramel, the more reliable it is for dipping. Do not use store-bought caramel sauce.

Fifth, less is more. Allow the excess caramel to drip off. Aim for a thin even layer around each apple. This will help prevent the caramel from sliding down and pooling around the base of the apple. The pooling caramel is often unavoidable. You can fix it by pressing on the caramel and pushing it back into shape over the top of the apple.

Sixth, refrigerate the caramel apples until the caramel sets. Once set, serve them or dip them in melted chocolate, then chopped nuts or candy if using. Refrigerate the chocolate dipped caramel apples until the chocolate sets and gets hard.

Classic Caramel Apples recipe.

More Apple Treats

Smoky Apple Dutch Baby 

Apple Muffins with Lemon Glaze

Baked Oatmeal with Apples and Apricots

Classic Caramel Apples recipe.

If you have leftover caramel apples, slice them up and briefly sauté them in butter. Serve the sautéed caramel apple slices over vanilla ice cream, french toast, waffles, or Dutch Baby pancakes.

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Classic Caramel Apples recipe.

Classic Caramel Apples

Whenever I see caramel apples it brings me back to watching Mom make these delicious treats for all the trick-or-treaters on Halloween. Caramel apples are one of my favorite fall treats. Sweet and soft caramel, coating tart and crisp apples bring out the best flavors in both foods. A perfect marriage. For this recipe, you can either make your own caramel or use store-bought soft caramel candies to melt then dip your apples in. Buy the best quality caramel candies you can buy and make sure it is real caramel and not just corn syrup and flavorings. If you have never made caramel before, making caramel apples with store-bought soft caramel candies is more reliable. Making caramel is temperamental because in a flash your caramel can go from perfect to burnt, or the butter separates from the caramel if it has experienced some form of temperature shock. The homemade caramel sauce is from the caramel apple recipe in Tartine, by Elizabeth Prueitt. The homemade caramel sauce is from the caramel apple recipe in Tartine, by Elizabeth Prueitt. I adapted the recipe for caramel made with soft caramel candies and included some of the same flavors from Elizabeth Prueitt’s recipe. Use tart apples, like Granny Smith to complement the sweet caramel sauce. For your handle, use popsicle sticks, lollipop sticks or fresh tree twigs. If you use tree twigs, make sure to use ones that are cut off from the tree and not found on the ground. Wash and dry the twigs then make a point at one end for ease of poking them into the apples. Caution: Working with caramel is extremely hot. As a precaution keep a bowl filled with ice water at close range in the event you burn yourself from the steam or caramel.
Course Dessert
Cuisine American
Keyword apples, Caramel apples
Prep Time 20 minutes
Cook Time 10 minutes
Chilling time 1 hour
Total Time 30 minutes
Author Ginger

Ingredients

Caramel Apples

  • 8-10 medium tart apples like Granny Smith
  • 8-10 handles like lollipop sticks popsicle sticks or clean tree sticks
  • 1 recipe of caramel sauce
  • 8 oz (200 g) pistahios, or other nuts like walnuts or pecans, chopped fine (optional)

Caramel Sauce from Tartine

  • 1 cup (225 g) sugar
  • ½ cup (133 g) unsalted butter (one stick)
  • 2/3 cup (150 ml) heavy cream
  • ¼ cup (60 ml or 85 g) light corn syrup
  • 2 TB (30 ml) maple syrup
  • 1 TB (15 ml) Blackstrap or dark molasses
  • ¼ tsp (1 ml) real vanilla extract
  • Pinch of Kosher salt

Caramel Sauce Using Store-bought soft Caramel Candies

  • 1 lb. (500 g) 500 g soft real caramel candies
  • 3 TB (45 ml) heavy cream
  • 1 TB (15 ml) real maple syrup
  • 1 TB (15 ml) dark molasses

Instructions

Prepare your apples

  1. Wash and dry the apples. Remove the wax from the apples before you start. See the Caramel Apple blog post for wax removal instructions.

  2. Secure the handle into the apples. Pierce one stick into the stem end of each apple. Do not push the stick all the way through the apple because the juices will leak and weaken the caramel. 

  3. Place the prepared apples on a tray and chill in the refrigerator for 30 minutes.
  4. Cover a rimmed baking sheet with parchment paper or a Silpat mat. If using parchment paper, lightly spray it with cooking oil. Set aside.

Make the caramel sauce

Tartine caramel sauce

  1. Add all the ingredients into a heavy-duty saucepan with a minimum of a 3-quart capacity. Place the pot over medium-high heat. Occasionally stir the ingredients to prevent the sugar from burning on the bottom of the pan. Bring the caramel to a boil and cook the caramel until it reaches 236°F (113°C), about 7 minutes.

  2. Remove the pan from the heat and rest the caramel until it cools down to 180°F (82°C).

    Continue to Make the Caramel Apples.

Caramel Sauce Made from Soft Caramel Candies

  1. Add water to the bottom portion of a double boiler filling the saucepan until it reaches shy of 2-inches up the side of the pot. Place the top portion of the double boiler on top then add all the ingredients to the pot. Turn the heat to medium-high and melt the caramel. Occasionally stir the ingredients to incorporate the ingredients and promote even melting. Once the caramel is melted, turn down the heat to low and begin making the caramel apples. 

Make the Caramel Apples

  1. Remove the chilled apples from the refrigerator and bring near your saucepan with the caramel sauce. Position the prepared rimmed sheet pan at the opposite side of the caramel sauce.

  2. One at a time, dip an apple into the caramel, turning it over to get an even coating of caramel. Lift the apple out of the caramel and let the caramel drip back into the pot. Turn the apple around to encourage the caramel to evenly drip off and not collect over one spot. Turn the apple right side up and hold it upright for 30 seconds.

  3. If you are dipping your apple into chopped nuts or candies, turn the apple upside down and dip the apple into the bowl filled with nuts or candy.
  4. Place the finished apple on the prepared sheet pan. Once you are done with all the apples. Place the sheet pan in the refrigerator and chill the apples until the caramel firms up.
  5. Once set, serve immediately. Store the caramel apples uncovered in the refrigerator for up to three days. 

Recipe Notes

After you dipped all your apples and notice caramel pooling at the base of the apples, you can press the caramel back into place with your fingers.

Many different types of nuts and candies taste great with caramel apples. Sprinkles, Heath Bar Crunch, Chocolate Chips, and or any nut will easily stick to the caramel if chopped in small size pieces. 

Classic Caramel Apples recipe. Recipe for caramel apples, a classic fall and Halloween treat. In this recipe there are two methods available to make the caramel for the apples. One is homemade and one is semi-homemade using soft caramel candies.

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Dessert Tart Recipe: Figs and Almond Tart

Dessert Tart Recipe: Fig and Almond Tart

It is tart week in my household with both sweet and savory tart recipes for yours and my pleasure. Because it is fig season, I am compelled to make something at least once using figs. I love figs. They are a beautiful fruit with its simple pear shape, deep purple color, and a seductive subtle but jammy interior. That rich eggplant purple is one of my favorite colors and I find anything with that color totally irresistible.

Dessert Tart Recipe: Fig and Almond Tart

Fig and Almond Tart

Several years ago, I discovered this tart recipe on Food Network by Giada De Laurentiis but I thought it was very rich and sweet. Because I wanted to make a fig and almond tart, I decided to give this tart recipe another try with some minor changes. I adapted the tart recipe by reducing the amount of sweetener in the filling, so the sweet flavor does not dominate the fig and almond flavors.

Dessert Tart Recipe: Fig and Almond Tart

The original recipe calls for 2 tablespoons of sugar in the pie crust, and one tablespoon of sugar plus 2 tablespoons of honey in the mascarpone cheese and almond paste filling. In my opinion, it was too rich,  so I reduced the sweetener to only 1 tablespoon of honey in the filling. For me, this minor adjustment made all the difference.

I do like the sweetened pie crust and did not change the amount of sugar in that recipe. However, feel free to adjust the amount of sugar in the crust from 1 to 2 tablespoons (15 – 30 ml). The original recipe calls for 2 tablespoons of sugar and I believe the sweetness in the crust blends the crust with the filling. Otherwise, the strong flour flavor in the crust will compete with the figs and almonds.

Almond Paste

My experience baking with almond paste is limited, but what I have learned so far is each brand tastes slightly different for both almond flavor and sweetness. Depending on your brand of almond paste could determine how much sugar you need to add to the filling. Before you begin mixing the filling, taste the almond paste to determine how sweet it is. Then mix it together with the mascarpone cheese and other filling ingredients, then taste again. Add more honey or sugar if you wish. I like the amount of sweetener I have in this fig and almond tart recipe, but if your almond paste is on the less sweet side, you may need more.

Dessert Tart Recipe: Fig and Almond Tart

Dessert Tart Recipe: Fig and Almond Tart

For another tart recipe using almond paste, make  Almond Cherry and Peach Galette.

Another trick to get more almond flavor without adding extra almond paste is, add a few drops of pure almond extract. Be careful adding the almond extract because it is strong and only use pure almond extract. Imitation almond extract tastes like chemicals and not the real deal, just like imitation vanilla extract.

The most common almond paste brands available are Solo and Odense almond paste. Solo comes in a box or can, and Odense comes in a tube. You want to make sure it is pure or real almond paste. I have used both brands with good results. You will find almond paste in the baking aisle.

Almond paste and marzipan are two different ingredients and not interchangeable. Marzipan is made with almond paste and extra sugar and more egg whites. It is the almond paste that gives marzipan its characteristic almond flavor.

If you are feeling adventurous, you can make your own almond paste.

Dessert Tart Recipe: Fig and Almond Tart

Dessert Tart Recipe: Fig and Almond Tart

Figs

You want to use figs that are just starting to ripen and getting soft. I used black mission figs, but any type of fig will work in this tart recipe. Stay away from figs that are too soft and mushy. They are over-ripe and do not taste as fresh. I recommend inspecting the figs before you buy them because they often have moldy figs mixed in with the ripe figs. Figs are very perishable and quickly become over-ripe so use them as soon as possible after you buy them.

Dessert Tart Recipe: Fig and Almond Tart

To store figs, remove them from the plastic container and place them on a paper towel-lined plate in one layer with space between each fig so they can breathe. Cover the figs in plastic wrap. You can keep the figs on the counter for a couple of days, but they will last longer in the refrigerator.

Dessert Tart Recipe: Fig and Almond Tart

More recipes using figs:

Spiced Figs with Yogurt Panna Cotta

Sexy Fig and Fresh Mozzarella Salad with Prosciutto

Dessert Tart Recipe: Fig and Almond Tart

Mascarpone vs Cream Cheese

What is mascarpone cheese? Mascarpone cheese comes from Italy and is similar to cream cheese, but it has a higher milk fat content because it is made with cream. Cream cheese is made in America and by law must have at least 33% milk fat and 55% moisture. Cream cheese also has additives, like gums to give the cheese a thicker appearance. They are not equally interchangeable in a recipe because of the differences in consistency, texture, milk fat percentages, and additives in cream cheese. You will find mascarpone cheese in the cheese department or deli department near the crème fraîche. If possible do not substitute cream cheese for the mascarpone cheese in this tart recipe.

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Dessert Tart Recipe: Fig and Almond Tart

Fig and Almond Tart

A delicate and flaky tart filled with an almond mascarpone spread and topped with sliced figs. The figs melt into the almond filling and taste jammy for a unique and impressive looking tart. Depending on how sweet your almond paste is may depend on how much sugar or honey you want to use. I err on the side of less sugar otherwise it is a very rich dessert. I happen to love fresh rosemary or lemon thyme sparsely sprinkled over fruit tarts as it adds a savory note to offset the sweetness in the dessert. Use a light hand with the herbs as you do not want them to overpower the dessert. Adapted from Giada De Laurentiis 2008, fig and Almond Tart from Food Network
Course Dessert
Cuisine Italian
Keyword Fig tart, figs, tart recipe
Prep Time 20 minutes
Cook Time 40 minutes
Chilling Time 1 hour
Total Time 1 hour
Servings 6 servings
Author Ginger

Ingredients

Pie Crust

  • 1 ½ cup 213 g all-purpose flour
  • 1 -2 TB (12 - 24 g) sugar
  • Zest from one lemon
  • 10 TB ( g) unsalted butter, chilled and cut into half-inch (1 cm) pieces
  • 3 TB ice water

Tart filling

  • 3 ½ oz (101 g) almond paste, room temperature and cut into ½ inch ( 1 cm) pieces
  • 1/3 cup (76 g) mascarpone cheese, room temperature
  • 1 TB honey
  • 1 tsp pure vanilla extract
  • Pure almond extract to taste (if needed) a couple of drops
  • 12 figs, stems removed and sliced into fourths lengthwise
  • 2 tsp of Minced sprigs of Rosemary or Lemon Thyme optional

Instructions

Make the pie dough

  1. Food Processor Method
  2. Add the flour, sugar, lemon zest, and salt into the bowl of a food processor. Pulse until the mixture is evenly combined. Add the chilled butter cubes and pulse until the mixture looks like large course sand with uneven clumps. Turn on the machine and add the water in a steady stream until large clumps form being careful not to overwork the dough. Tip the mixture onto a clean and lightly floured surface and pat into a disk. Wrap the pie dough with plastic wrap and chill for 1 hour, or up to 2 days.
  3. Hand Method
  4. If making by hand, add the flour sugar, lemon zest, and salt into a large mixing bowl. Whisk together until the ingredients are evenly combined. Add the cubed butter and toss them with your clean hands until coated with flour. Smash the butter with your fingers to mix into the flour until the mixture looks like coarse meal with uneven sizes. Add the ice water and stir with your hands briefly until the dough comes together. Tip the dough onto a clean and lightly floured surface and shape into a flat disk. Wrap the disk with plastic wrap and refrigerate for one hour.

Mix the almond filling

  1. In a clean bowl of a food processor, add the almond paste, mascarpone cheese, honey, and vanilla. Process until a smooth paste is formed. Scrape down the side of the bowl to blend and process again. Make sure there are no clumps of almond paste in the mix. Taste and add a couple of drops of almond extract if you want the filling to have more almond flavor. Go very light with the almond extract because it is very strong.

  2. Preheat the oven to 400°F (200°C) with the oven rack in the middle position. Line a large sheet pan with parchment paper and set aside.

Assemble the Tart

  1. Remove the pie dough from the refrigerator and if it is too hard, let it rest at room temperature for a couple of minutes. Remove the plastic wrap and place the dough on a lightly floured and clean work surface. Whack the dough with your rolling pin across the dough to soften it up and start forming a circle. Rotate the dough 180° and whack it again 4 times across the dough. Turn the dough over and repeat.

  2. Roll out the dough with your rolling pin starting at the center of your dough and roll it in one direction away from you. Move the rolling pin around the dough circle and roll out in one direction. Turn the dough over and continue to roll and shape the dough until you have a circle with a 12-inch diameter and is ¼ inch (.5) thick. 

  3. Transfer the dough onto your prepared baking sheet by draping the dough over your rolling pin then easing the dough into place.
  4. Spread the almond filling over the dough in an even layer leaving a 2-inch (5 cm) border. Layer the fig slices in concentric circles over the almond filling beginning at the outer rim and working inwards.
  5. Heat the jam for 15 seconds to loosen it up and spread the jam over the figs. You might not use all of the jam, but you want an even layer that is not too thick.
  6. Fold the dough border over the toppings to create an edge. Pleat the border to maintain the circle shape. You can bake the tart right away, but if it took you a while to arrange the tart filling over the dough and you are concerned about the tart expanding and opening up when baking, refrigerate the tart, loosely covered with plastic wrap for 30 minutes or freeze for 15 minutes. 

  7. Bake for 40 minutes or until the crust is a golden brown color. Transfer the tart on the sheet pan to a cooling rack and cool for 10 minutes. Loosen the bottom of the tart with a metal spatula or offset spatula and slide the tart off the parchment paper onto your serving platter. Serve warm or at room temperature.
  8. Best eaten the day it is made.
Dessert Tart Recipe: Fig and Almond Tart. A sophisticated dessert tart recipe made with fresh figs, almond paste, and mascarpone cheese. It tastes and looks very impressive, yet is simple to make.

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Ginger Plum and Pear Crisp

Ginger Plum and Pear Crisp recipe.

Last week I was making a vegan plum crisp for my brother-in-law and while shopping for some plums I spied ripe Forelle pears. It may seem a bit too early for pears, but Forelle pears are now ripe and ready at my local farm stand. I love the way Forelle pears look, they are so adorable in its petit form looking like a baby Bartlett pear with rosy cheeks. I find them hard to resist and are the perfect size for an afternoon snack. Change of plans, my plum crisp just got a makeover and turned into a vegan plum and pear crisp with lots of fresh ginger and a hint of nutmeg.

Ginger Plum and Pear Crisp recipe

What Is A Crisp?

Crumble or crisp? I have confused the names of these two desserts for so many years. It is just that the actual name of each dessert is opposite to what my backward brain believes it should be. Essentially aren’t they the same dessert after all? Yes and no. Both the crumble and crisp are baked fruit desserts with a crusty topping. However, one has rolled oats in the topping and the other does not.

A fruit crisp has the rolled oats and flour topping and is so named because the rolled oats make the rough and tumble topping crispy like an oatmeal cookie. A fruit crumble is made with all-purpose flour, butter, sugar and gets all soft and crumbly while baking and soaking up the fruit juices.

Ginger Plum and Pear Crisp recipe.

Ginger Plum and Pear Crisp recipe.

Plum and Pear Crisp

This is one of the easiest desserts you can make, and it is one that is so satisfying. Essentially it is baked fruit with a giant cookie topping like two desserts in one. Top it off with some vanilla ice cream and you have 3 dessert indulgences on your plate.

Ginger Plum and Pear Crisp recipe.

The recipe is a basic formula for all fruit crisps. Usually, crips have around 6 cups (1.5 Liters) of fruit filling for the standard amount. This formula works with any type of fruit like plums, pears, apples or other stone fruit. This amount of fruit filling fills a nine-inch (23 cm) pie plate or 8-inch (20 cm) square baking dish.

The topping generally has equal parts of rolled oats to all-purpose flour with butter and sugar. For this recipe, I wanted to make a vegan dessert so, I used a vegan butter substitute. I have success using Earth Balance Original Buttery Spread. (Not an ad.) The flavor is pleasant and tastes natural, unlike some kinds of margarine. FYI, not all margarine is vegan. It is one of the easiest desserts to convert to a vegan option because the butter is the only animal product to find a substitute for.

Ginger Plum and Pear Crisp recipe.

Keys to Success

The key to a perfectly baked plum and pear crisp lies in the fruit selection. The type of pear or plum is not as important, but how ripe they are is. Your fruit must be ripe. Ideally just ripe or a smidgen off ripe. Overripe plums and pears will dissolve into a sauce and not keep their shape. Unripe plums and pears will never get soft no matter how long you bake them. It is just not their time. Plus, they do not have any flavor.

Types of Plums

Types of Pears

I used a combination of black plums and European plums, like a Moyer plum. The European plum has a longer and oval shape compared to the roundness of black plums. Any type of plum will taste great as long as they are ripe.

For the pears, I used only Forelle, because they were ripe. Bosc pears work very well in a crisp or pie because they keep its shape. I did not peel the Forelle pears, but if I used Bosc pears I would peel them as the skin is rougher and thicker than Forelle pears.

Best pears for Baking

Ginger Plum and Pear Crisp recipe.

My Mistake

I have made this plum and pear dessert many times, yet as you can see in my photographs, this time around I went a little overboard with the fruit filling. Ideally, you want a level surface of fruit filling for the buttery topping to spread over. The fruit cooks evenly when it is not piled up so high and the rolled oats in the topping won’t burn before the crisp is done.

My problem is the result of a shallow baking dish, that I chose because it would photograph better than my trusty Pyrex deep dish pie pan. My vanity resulted in a delicious plum and pear crisp, but one that did not bake as evenly as it should. I say this, so you can learn from my mistake and not feel you must make your crisp overflowing with fruit like I did.

Ginger Plum and Pear Crisp recipe.

More Fruit Desserts: Nectarine and Blueberry Galette, Peach and Mixed Berry with Sabayon, Nifty Cake, Gluten-free Nifty Cake, Lemon Cake, Apricot Streusel Cake, Almond Cherry and Peach Galette.

Mix It Up

Use any fruit for the filling. Apples, pears, plums, nectarines or other stone fruit. I added some blackberries with the plums and pears in my crisp just for fun. If you want to make a mixed berry crisp, mix the berries with a type of fruit that retains its shape like nectarines,  plums, or Bosc pears. Otherwise, it will look saucy without any distinctive fruit shapes.

Change the spices. I love fresh ginger with fruit and use it often. Other good spices are cinnamon, nutmeg, allspice, or ground clove. Lemon zest and lemon juice brighten up the fruit and the juice prevents apples and pears from browning. Lemon zest is also a nice accent flavor mixed in the topping.

Add dried fruit like chopped dried apricots or cranberries. They add a tart concentrated flavor to the fruit filling and help absorb some of the fruit juices. Add about a half a cup (125 ml) at the most. Dried fruit should be an accent flavor, not a featured one.

Add nuts or unsweetened coconut flakes to the topping. Pecans, walnuts or almonds give the topping some extra crunch. If you add unsweetened coconut flakes, add a 1/2 a cup (125 ml), and remove equal amounts of rolled oats and all-purpose flour (1/4 cup, 60 ml, each).

Ginger Plum and Pear Crisp recipe.

P.S. Yes, I do see the reflection of the chandelier in the spoon. I could not get the darn clone stamp to work in Photoshop so I gave up and included the photo anyway. To all the Photoshop experts out there, how do you get rid of reflections in shiny objects like a silver spoon?

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Ginger Plum and Pear Crisp recipe.

Ginger Plum and Pear Crisp

Fruit crisp has a basic formula that is suitable for any seasonal fruit. This basic formula makes it easy to personalize your crisp using the fruit and spices you love. I love using fresh ginger with fruit as it adds some bite and compliments most fruits like pears, plums and apples. However, ground ginger does not taste as bright as fresh ginger in baked desserts.

Often, I need a vegan dessert and I find fruit crisps are an easy vegan dessert option. There are no eggs or dairy products to maintain the structure of a crisp so all you need to substitute is a plant-based butter-like spread. In this recipe, you can use equal amounts of vegan butter spread or real butter. When selecting a vegan butter spread, read the ingredients list carefully to make sure there are no dairy or other animal-based ingredients in the mix. 

Course Dessert
Cuisine American
Keyword pear crisp, vegan dessert
Prep Time 15 minutes
Cook Time 40 minutes
Resting time 15 minutes
Total Time 55 minutes
Servings 6 servings
Author Ginger

Ingredients

  • 6 cups (1.5 L) prepared fruit. Depending on the type and size of plums you will need 5- 6 plums. And, 4-6 Forelle pears or 3-4 Bosc pears
  • 6 oz (170 g) blackberries optional
  • 1 ½ inch (14 g) knob of fresh ginger root, peeled and minced
  • ½ tsp freshly grated nutmeg 1/4 tsp ground nutmeg
  • Juice of half a lemon
  • 2/3 cup 113 g packed brown sugar
  • ¾ cup 75 g rolled oats ( not quick rolled oats)
  • ¾ cup 100g all-purpose flour
  • ¼ cup 27 g toasted nuts, like pecans, almonds or walnuts, chopped
  • 5 TB 86 g straight out of the refrigerator vegan butter substitute or butter
  • Pinch 1/8 tsp of Kosher salt

Instructions

  1. Set the oven rack into the middle position and preheat the oven to 400°F (200°C). Lightly butter a 9-inch (23 cm) pie pan or 8-inch (20 cm) square pan. Set aside.

  2. Slice open the plums and remove the pits then slice the plums into wedges. Add the plums into a large mixing bowl.

  3. Slice each pear in half and remove the core. Then cut each pear into chunks about 1/2 -3/4 of an inch (1 cm - 1.5 cm). Add the pears into the bowl with the plums. The skin on Forelle pears is very thin and tender so I do not peel them. However, if you are using Bosc pears, you might want to peel the skin.

  4. Add the minced ginger and grated nutmeg to the bowl with the fruit along with the lemon juice and 1 tablespoon of the sugar. Mix together until the sugar and spices are thoroughly mixed through the fruit. Set aside.
  5. In another bowl add the sugar, rolled oats, all-purpose flour, toasted nuts and a pinch of Kosher salt. Mix together with your clean hands until the butter and all ingredients are evenly incorporated and forming soft clumps of dough.
  6. Pour the fruit into your prepared baking pan then sprinkle the crisp topping evenly over the top of the fruit. Place your baking dish on a rimmed baking sheet, then slide into the oven. Bake for 30 – 40 minutes until the top is evenly browned and the juices are bubbly.
  7. Cool on wire rack for at least 15 minutes before serving. Serve hot or room temperature. Best eaten the day it is made. Store leftovers in the refrigerator, loosely covered in aluminum foil.
Ginger Plum and Pear Crisp.Recipe for a plum and pear crisp seasoned with fresh ginger and nutmeg.

 

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Tender Apricot Streusel Cake

Apricot Streusel Cake recipe.

Finally, I have an apricot dessert recipe to share. It has taken awhile, but from my research and inspiration, I found an apricot dessert that is not a galette, not that there is anything wrong with galettes, but I do like to have a variety. With some help from a recipe by Nigella Lawson, I developed a recipe for apricot streusel cake.

Apricots are my favorite fruit and when I find a perfectly ripe fresh apricot, it is hard for me to resist eating the whole basket. Until recently, getting a good and ripe apricot in New York is as rare as finding a four-leaf clover. You know they exist, but finding one takes a few years of constant searching.  My fondness for apricots comes from a vivid childhood taste memory and growing up in Northern California.  As a result, all apricots compare to that distinct and memorable flavor.

Apricot Streusel Cake recipe.

My Castle

My parents had an apricot tree, along with a plum tree, a couple of apple trees and a cherry tree growing in their yard. I realize this collection of fruit trees gives the impression I lived on an orchard, or an expansive property, though that is not the case. These fruit trees are my dad’s romantic plantings for our suburban hillside home. Because I was not born when Dad planted these trees, I can only imagine his intent. In reality, once the trees were planted, they were left alone to fend for themselves. Rarely did I see Dad harvest the fruit from his trees, let alone prune a branch.

The fruit trees were my playground and fortresses, with a favored attachment to the apricot tree. I would climb up the tree and look for apricots that weren’t half eaten by the birds or bugs. The rejects were used as ammunition when I played war with two of my brothers. Perched up in my apricot tree I would attack the intruders with rotten apricots for the win. Chris and Andy would scramble about while picking up the fallen ammunition for their defense. It was all in good fun, but I was happy to have the apricot tree on my side.

Apricot Streusel Cake recipe.

Apricot Streusel Cake recipe.

Memorable Apricot Flavor

I considered the apricot tree as my turf and its’ fruit, mine. I did share with my younger brother as he was quite adventurous and never resisted the urge to climb anything that was taller than him. Together we secured our position either standing or straddling on a strong branch, then pluck off any ripe apricots within reach. If we got lucky and found apricots before the birds did, we brought inside a shirt-full of apricots for mom.

If the California sun has a flavor, it is apricot. The juicy saturated tang is lively and speaks of hours spent ripening in the dry heat, then cooled down from the evening fog. When I bite into an apricot, I can feel the heat of those summer days spent building forts and climbing trees. On those dry windless days, only something with strong flavor could tame down the arid heat. The bitter-sweet tang of ripe apricots did the job, almost as good as an orange Popsicle.

Apricot Streusel Cake recipe.

Apricot Streusel Cake recipe.

Local Apricots

For me, all apricots compare to the ones I picked in my childhood backyard. It is not a fair comparison to the unsuspecting apricots that traveled 3000 miles to reach New York. It’s not their fault they traveled so far only to get bruised and battered along the way.

Fortunately, apricots are grown in the NY Hudson Valley and with the popularity of farmers markets, are now more available. I am so happy for this because since moving to NY and having many a disappointing and mealy apricot, I stopped buying them. It is just in the past couple of years I decided to give local apricots a try.

Apricot Streusel Cake recipe.

So now, my big adventure is seeking out reliable markets to get NY apricots that are ripe and full of flavor. I bought these apricots at a local farm stand in Yorktown, but the apricots are grown north of me and on the other side of the Hudson River in Marlborough NY. I have never been to Marlborough, but now that I know there is a winery and fruit farms there, I just might have to plan a visit.

Apricot Streusel Cake recipe.

Inspiration for Apricot Streusel Cake

A couple of weeks ago, I discovered a recipe for Strawberry Sour Cream Streusel Cake by Nigella Lawson. One night I needed to make a second dessert after my first dessert was an epic fail. I knew Nigella’s baking recipes are reliable, and her strawberry streusel cake recipe looked easy to make. Although it was my first time making her cake, I made some substitutions because I was pressed for time and could not go to the store. Because my jar of vanilla was almost empty, I used almond extract instead. Almond extract is strong, so I used less than the amount for the vanilla. As long as I kept the almond flavor within reason, I believed it would pair nicely with the cake and strawberries.

Additionally, I switched crème fraîche for the sour cream because that was all I had available. The result was a tender cake with a balanced flavor of strawberries and almonds. The almond flavor was especially a big hit, and it gave the cake an unexpected and memorable flavor.

Apricot Streusel Cake recipe.

Sour Cream vs Crème Fraîche

I don’t know what it is about crème fraîche, but when I use it in baking or in pancakes, the outcome is a remarkably tender cake. Ironically, despite the fact there is more fat in crème fraîche than sour cream, the cake tastes lighter. The results are magical. Crème fraîche is considered a specialty item and therefore is more expensive than sour cream. You find it in the specialty cheese section of your store. It has more fat than sour cream, but it does not have any additives and is less tangy. I made this streusel cake with both sour cream and crème fraîche and liked both results. Some stores do not carry crème fraîche, but please do not go driving all over town looking for it. It is just not that important, plus you can spend your time more wisely, like looking for good apricots.

Apricot Streusel Cake recipe.

Apricot Streusel Cake

Recently I bought a pound of fresh apricots and it occurred to me the recipe for strawberry streusel cake would work with apricots. Apricots are not as watery as strawberries, but I thought the fruit purée would still have the right consistency for the cake. It is not often you see an apricot cake, so it is a pleasant surprise.

Apricot streusel cake has many personalities as it is like a coffee cake but is equally at home as a dessert after a roast chicken dinner. It is similar to a peach cake but has a lot more butter and jammy flavor. Because there is so much butter in the cake batter a familiar aroma of an all-butter pie crust wafts out of the oven as it bakes.

It may smell like pie, but this is definitely a cake. A cake that is tender, moist and easily transportable. Serve it for breakfast or dessert as it is right at home for either course. It is a perfect cake to bring along for a summer weekend getaway, picnic, or brunch with friends. It also tastes great the second day. However, my real assurance came from Joe when after he took one bite said, “This is awesome.”

Apricot Streusel Cake recipe.

More Apricot Love

Substitute the peaches with apricots in Peaches and Berries with Bourbon Sabayon

Apple Apricot Muffins with Lemon Glaze

Dinner Salad with Sea Scallops and Greens

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Apricot Streusel Cake recipe.

Apricot Streusel Cake

This is just one of those cakes that fits into any situation. Similar to a blueberry buckle, you can serve this for breakfast, brunch, afternoon snack or dessert. Because of the crème fraîche (or sour cream) the cake tastes light and is very moist and tender. The apricot flavor is layered throughout the cake giving you plenty of that bright apricot zing with each bite. It is a great cake to bring on a picnic, weekend getaway, or as a hostess gift. Plus, it keeps well for a couple of days, if it lasts that long.

Almond extract or bourbon are great complimentary flavors with apricots. I like to use either one with this cake or a combination of both instead of vanilla. 

This recipe is adapted from Nigella Lawson’s Strawberry Sour Cream Streusel Cake.

Course Breakfast, Dessert
Keyword apricots, cake, coffee cake
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 people
Author Ginger

Ingredients

Apricot Purée

  • 7 oz (200 g) fresh apricots about 5-6 small apricots
  • 3 TB (72 g) apricot jam
  • 1 ½ tsp (4 g) minced fresh ginger a small piece just over an inch long and a half-inch wide
  • 1 ½ tsp (7.5 ml) fresh squeezed lemon juice *see notes
  • ½ tsp (2 g) almond extract *see notes
  • 2 tsp (6 g) cornstarch
  • Smidgen pinch of Kosher salt if needed

Streusel Cake

  • 2 cups (309 g) all-purpose flour
  • ¾ cup (164 g) granulated sugar
  • 1 tsp (4 g) baking powder
  • ½ tsp (2 g) baking soda
  • 12 TB (188 g) cold butter 1 ½ sticks cut into ½ inch pieces
  • 1 cup (8 oz / 225 g) crème fraîche or sour cream
  • 1 large egg
  • 1 ½ tsp (8 g / 7.5 ml) almond extract or 1 TB (15 ml) Bourbon

Streusel Topping

  • 2 tsp (13 g) Demerara sugar
  • 8 g sliced almonds (small handful)
  • 2 fresh small apricots

Instructions

  1. Preheat the oven to 375°F / 190°C / Gas Mark 5 with the rack in the middle position. Oil or butter a 9-inch (23 cm) springform pan. Reserve until later.

Make the apricot purée

  1. Peel and cut up the apricots then place in the blender or container for an immersion blender. Add the apricot jam. Zest the lemon peel and grate the ginger over your container or blender to catch any of the lemon oils and juices from the ginger.
  2. Make a slurry with the almond extract, lemon juice, and cornstarch then add to the blender or your container. Purée until smooth. Taste the purée and if it seems too bitter, add a smidgen pinch of Kosher salt. Taste again then set aside. The flavors will balance out when added to the cake. 

Make the cake

  1. In a large bowl add the flour, sugar, baking powder and baking soda. Use a small whisk and stir the mixture until evenly incorporated. Add the butter and use your fingers to smoosh the butter and mix in with the flour mixture. Do this until your flour looks like coarse sand, just like making a pie crust by hand. Measure a ½ cup (125 ml) of the flour mixture and add to a small bowl. Reserve for the streusel topping.

  2. Add the crème fraîche or sour cream, egg, and almond extract (or bourbon) to the large bowl with the flour mixture and mix until thoroughly combined. This batter looks thick, but it should be smooth.
  3. Add just over half the batter to the prepared pan and spread over the bottom and up the sides of the pan. You want to create a flat bottom well for the purée to rest. Try to get the batter about an inch up the sides. Do not worry about making the bottom level even. The batter is sticky, and I found wet hands helps move the cake batter into position. 

  4. Add the apricot purée in an even layer across the bottom and nestled inside the well. Make sure the rim of cake batter is taller than the height of the purée. Spoon the remaining cake batter on top and cover the purée being careful not to push the apricot purée up and over the rim.

Make the streusel topping

  1. Add the sugar and almond slices to the small bowl with the reserved butter-flour mixture. Toss with a fork or your fingers until it is evenly combined. Sprinkle the streusel topping over the top of the cake.
  2. Slice each apricot in half then each half into five wedges. Arrange the sliced apricots over the top of the cake in a haphazard pattern. Sprinkle with a few more sliced almonds.
  3. Bake the cake until it is light golden brown, about 45 minutes. Insert a toothpick in the center of the cake to make sure it is cooked through. You will see some crumbs on the toothpick, but nothing should look wet or raw.

  4. Completely cool the cake on a wire rack before you remove the springform pan and serve.

Recipe Notes

In the original recipe, Nigella added 2 teaspoons of vanilla extract to the fruit purée. I divided the liquid between the almond extract and lemon juice. Almond extract is strong, so I do not recommend using 2 teaspoons in the recipe. However, I have used anywhere from 1/2 tsp up to 1 tsp with good results. Feel free to divide the lemon juice and almond extract equally, or only use lemon juice. However, keep the total liquid at 2 teaspoons.

I peeled off the skin of my apricots, but I will leave that decision to your discretion. Apricot skins do not have that fuzzy offensive texture of peach skin, so I do not believe it is necessary to peel them. The apricots peels will purée thoroughly in a blender or with an immersion blender.

If you cannot get fresh apricots, use canned apricots packaged in their own juices as a substitute. Dry off the can juices from the apricots then weigh or guesstimate by size pairing the halves to make 5 apricots for the purée. There is no need to peel canned apricots.

Minced candied ginger is a nice addition to the streusel topping. Don’t go overboard with the candied ginger as the apricot is the star of the cake. Nutmeg is another spice that pairs well with this cake. Add about a half teaspoon of freshly grated nutmeg in the cake batter to complement the apricots and almond flavor.

Apricot Streusel Cake. Apricot Streusel Cake is one of those back pocket dessert recipes that everyone needs. It is easy to make and as relaxed as a long summer weekend.

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

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