Category: Desserts

Sunday Morning Simple Fruit Tart

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I don’t know about you, but I always need something sweet with my savory for breakfast!  That yin and yang of flavors on my tongue is what satisfies me the most.  Today I threw together this tart at the last minute.  It really is super easy and takes very little time. The result is something that looks impressive; like you spent hours making it, and tastes delightful and fresh. I happened to have the ingredients on hand.  I had one frozen roll out pie crust and bits to fruit that needed to be eaten – you know how you end up with one of things and no one eats them and they sit and rot? Well, not today. I used up the last large peach, large mango, and the leftover fresh blueberries. You can use just about any fruit you have. Viola! a fancy tart for breakfast.

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You Will Need

1 pie crust ( I used store-bought frozen roll-out crust)

1 1/2 – 2 cups fresh blueberries

1 large mango chopped into bite sized pieces

1 large peach chopped into bite sized pieces (or 2 medium peaches)

1 heaping TBSP flour

1/4 cup sugar

pinch of salt

1 TSP cinnamon

2 TBSP cream or one egg whisked

3 TBSP butter sliced thinly

6-7 lemon snap cookies or other very crunchy cookie (for topping)

1 tart pan

Heat oven to 350 degrees F

Instructions

Place pie crust in pan, do not cut off excess around edges, set aside

Cut peach/es and mango into bite sized pieces. Place in a mixing bowl with your blueberries

Add sugar, cinnamon, flour and pinch of salt.  Mix ingredients until the fruit is coated by the dry ingredients

Place the mixture into the pie crust in the tart pan and distribute the mixture evenly

Bend the edges of the pie crust over the edge of the fruit in the tart

Lay slices of butter all over the top of the fruit

Place your cookies in a plastic bag and crush them with a mallet (or similar tool) until they are about pea sized pieces

Sprinkle the cookie crumbs over the top of the fruit and butter

Brush the bent over edges of your crust with your cream or egg mixture

Bake tart in a 350 degree F oven for about 45-55 minutes – until the middle of the tart bubbles and topping is golden.

Let cool before serving

Prep time: about 15 min

Total Time: 1 hour, 10 min (approx.)

 

Pineapple French Toast Bake (with pineapple maple syrup)

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French Toast BakeThis is a great Easter breakfast/brunch item.  Or dollop a scoop of vanilla ice cream on this warm bake and it makes a fabulous dessert! I like to make these bakes because it satisfies my breakfast sweet tooth and you just throw everything together and bake. So easy!

Preheat oven to 375 degrees

You will need:

  • 5-6 cups bread cubes – about 2″  (I use a good sourdough round as it stands up well to the custard. You can also use french bread). You can also slice your bread about 1 1/2″ thick and lay your slices into your casserole dish.
  • 1 cup coconut milk
  • 1 cup whole milk
  • 5 large eggs
  • 1 tsp cinnamon
  • 1 tbsp vanilla extract
  • 1/4 tsp group cloves
  • 1, 20 oz can pineapple tidbits in pineapple juice (drained and juice reserved)
  • 3 tbsp dark brown sugar
  • 5 tbsp butter
  • pinch of salt
  • zest and juice of one orange

Directions:

  • Cube your bread and set aside.
  • Drain pineapple, set aside. Save pineapple juice for syrup.
  • Put 2 tbsp butter in 10″ saute pan and melt until it just begins to brown.
  • Add drained pineapple and 3 tbsp brown sugar to pan.
  • Saute pineapple on medium heat until it begins to caramelize then remove from heat.
  • Prepare custard mixture by beating 5 eggs in a large bowl.
  • Add 1 cup coconut milk,  1 cup whole milk, vanilla, cinnamon and cloves.
  • Melt remaining 3 tbsp butter. Slowly drizzle butter into mixture with whisk.
  • Add zest and juice of 1 orange and pinch of salt. Whisk mixture until well blended.
  • Add your bread cubes to custard mixture and stir to coat all of the bread cubes. Let sit for 5 minutes, mixing a couple of times so that bread absorbs custard. (If you have sliced your bread, lay slices into casserole dish and pour custard over them and allow custard to absorb into bread slices.)
  • Pour bread and custard mixture into a deep casserole dish which has been rubbed with butter or sprayed with cooking spray.
  • Put dish into oven and cook for approximately 30-45 minutes.
  • Remove from oven and let stand about 5 minutes.IMG_1423
  • Spoon into dishes and spoon pineapple maple syrup over each serving.

If serving as a dessert, place one scoop of vanilla ice cream over warm bread and drizzle pineapple maple syrup over the ice cream.

Pineapple Maple Syrup:

  • While the french toast bake cooks, pour reserved pineapple juice into small sauce pan and put on medium high heat.
  • Reduce pineapple juice mixture to about 1/4 of its original volume.
  • When juice is reduced, remove from heat and add 1 – 1 1/2 cups maple syrup.
  • Let stand while your french toast bake cooks.
  • Serve over french toast bake when serving.