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
Cherries are just beginning to show up at the shops in my neighborhood and I love making tarts that show off fresh cherries. Frangipane provides a nice texture and complementary flavors to make the cherries shine. This tart is made with a crisp and buttery pâte sucrée base, filled with smooth almond cream, and topped
Vlaai is a traditional tart from the Limburg province of the Netherlands. It is a bit of a strange tart because of the dough that it uses. Normally, a pie will use some variation of pâte brisée, a flaky shortcrust dough, or a tart will use a pâte sucrée, a sweet shortcrust pastry with the
The arrival of cherries, for me, marks the true arrival of summer. Summer is a fleeting season that should be celebrated with equally bright and ephemeral berries and fruit. Cherries, raspberries, blueberries, peaches, plums, all should be unapologetically brandished in tarts, pies, galettes, or even simply macerated and adorned with a dollop of whipped cream.
A galette is my go-to dessert when I’m craving pie, but don’t want to go through all of the work or be left with an entire pie begging to be eaten. Here I have taken a traditional apple galette and added ginger for a a bit of spice. It is a simple and rustic dessert,