Some links may be affiliate links. We may get paid if you buy something or take an action after clicking one of these. Apple cake is a very popular recipe all across Europe: French gateau aux pommes moelleux, German Apfelkuchen, Danish aeblekage, etc. You’ll find that almost every country has its own version of apple
Rustic European Baking is an ebook collection of 20 recipes from my blog along with the history and culture behind them. In addition to the recipes, I’ve included my favorite baking tips, photographs of each recipe, and step-by-step instructions. The book is organized into four sections: cakes, cookies, tarts and pastries and contains recipes from all over Europe.
The last couple years I have been learning how to bake sourdough bread. I think it’s magical that you can start with such humble ingredients to make something so complex. I have loved baking for as long as I can remember, but I have always focused on sweets. I was comfortable with recipes that start by creaming butter and sugar; but yeast (or worse, levain) intimidated me.
Pear frangipane tart, or ‘tarte Bourdaloue,’ is a French classic: tender poached pears atop rum-infused frangipane all nestled into a crisp pâte sucrée crust. The Bourdaloue tart was invented in the early 1900s by the famous pastry chef, Coquelin, at La Patisserie Bourdaloue in the Quartier de l’Opéra in Paris. The tart traditionally features poached
Tarte Tatin is a delicious caramelized apple tart that is at once rustic and Parisian chic. Apples are caramelized in butter and sugar on the stove, topped with pastry, and finished in the oven. To serve, the tart is flipped out of the pan directly onto the serving dish. This classic French tart requires much
It’s the first week of autumn, and I’m tentatively ready to let go of summer. I usually try to keep current events out of this blog, but there’s a lot of uncertainty this season. With elections in the US in November, a still unsettled Brexit ahead, and a possible second lockdown looming, I’ve put a
This cake is my final celebration of summer fruit before embracing apples and warm baking spices. It’s the perfect recipe to bake before resolving to fetch the blankets out from storage for the cool mornings and evenings and transitioning back to coffee served hot. A simple acknowledgment of the transitive, summer-into-fall season. This plum cake
Mustikkapiirakka is Finnish for blueberry pie. But this isn’t just your standard blueberry pie. Mustikkapiirakka is like a mix of shortbread, blueberry tart, and cheesecake. It has a rich shortbread crust that is pressed into the pan, then it’s filled with a luscious crème fraîche filling and heaps of wild blueberries. The short Finnish summer
I just got to Maine to visit my family for a while, and in Maine, August is a month to celebrate the ephemeral. Everything seems to be at its brightest. The flowers are in bloom, the fruit has ripened, and we have long days of cloudless sun. It’s time to take advantage of what’s on
Torta Caprese is a flourless chocolate cake from the island of Capri. It has a thin hard shell and a rich interior flavored with almonds and Strega or rum. It’s usually dusted with powdered sugar or served with a generous portion of fresh whipped cream. The texture for this cake comes from whipped egg whites