Mascarpone, Herb, and Tomato Tart

FINALLY! I finished the unfinishable tart chapter! This last recipe started off on the wrong foot. The original recipe called for Fromage Blanc, but the three times I went to Whole Foods to get it, they were out. Thus, the mascarpone cheese. Overall, the substitution was serendipitous--the finished tart was mild, creamy, and had a nice smooth texture. Once the tart shell was blind baked, I poured the custard mixture (a rich blend of cream, eggs, cheese, onions, garlic, and thyme) over the sliced, vine-ripened tomatoes. The tart baked for 30 minutes and made a delicious dinner. I loved how easily this came together and I think it would make the perfect dish to share with friends at a brunch. And the best part is, I can now move on to the Fruit Desserts chapter!

Summer Peach and Apricot Jams

Nothing says summer like homemade jam! I love the process of canning--it makes me feel like I'm in on some old-fashioned secret. While this recipe is not in the Art & Soul of Baking, I thought it would be fun to share. I used a bounty of fresh peaches and apricots from the little market downstairs along with a TON of sugar. I decided to make these batches the "old-fashioned" way, without additional pectin. After simmering and boiling the fruit for 30 minutes, I ladled the jam into sterile jars and processed them in a hot water bath for 10 minutes. It's that easy! Hmmmm, now what to make using the jam....

Lemon Meringue Tart

I have to start off with a big thank you to Chris who supplied 10 homegrown, juicy, delicious lemons for this recipe. This recipe truly captures the brightness of summer in one tasty tart shell. The lemon curd filling is both rich and refreshing--the tartness of the lemons is perfectly balanced with a touch of sugar and butter. My favorite part of baking this tart was the meringue topping. Unlike a raw meringue that you cook in the oven, this recipe called for cooking the meringue on the stove top and then whipping it to a fluffy, marshmallow-like consistency. After piping the meringue into elegant swirls, it was time for the fun part--fire! Using a kitchen blow torch, I burnt the ridges of the swirls to create beautiful definition. I shared this tart with my coworkers and I am happy to report that not one crumb made it home. Whenever I want a reminder of summer, this is the tart I'll turn to.