Tag Archives: pastry

You Can Make These Mixed Berry Galettes With Easy Pantry and Fridge Staples

Galettes were my introduction to the world of pastry and are still one of my favourite things to make. These single-crust pies are so easy that most kids can make them with very little supervision — and the fact that they are supposed to look rustic is a bonus for those who don’t feel confident making a pie crust. The possibilities for filling a fruit galette are endless, but I’ve chosen mixed berries because they bake up so well and are so pretty. Added bonus? You can bake these galettes with fridge and pantry staples you likely already have on hand: frozen berries are great and the pastry just uses a few items. Once you’ve made one galette, you’ll be hooked!

Mixed Berry Galettes

Prep Time: 50 minutes
Chill Time: 1 hour
Bake Time: 30 minutes
Total Time: 2 hours, 20 minutes
Servings: 8 galettes

Ingredients:

Pastry
1 ½ cups all-purpose flour
¼ tsp fine sea salt
¼ cup granulated sugar
½ cup cold unsalted butter, cut into small cubes
1 large egg, lightly beaten
2 Tbsp heavy (35%) cream

Filling
2 cups mixed berries (fresh or frozen) such as raspberries, blackberries and blueberries
2 Tbsp granulated sugar
1 Tbsp cornstarch
1 Tbsp fresh lemon juice (not needed if you use frozen berries)
1 Tbsp lemon zest (1 lemon)

Assembly
1 large egg, lightly beaten for egg wash
Granulated sugar, for sprinkling

To Serve
Vanilla ice cream or Chantilly cream (optional)

Related: The Pioneer Woman’s Most Popular Cake and Pie Recipes

Directions:

1. Whisk the flour, salt and sugar together in a large bowl. Add the cubed butter and using your fingertips, lightly rub the butter into the flour until it resembles large breadcrumbs with some pieces the size of small peas. You can also use a pastry blender for this job. Make a well in the middle of the flour mix and add the egg. Using a wooden spoon, mix the egg into the flour until they are completely combined.

2. Add the cream and mix until the dough is firm enough to form a ball when you press the mixture together with your fingers. It might be a little crumbly, but form the dough into a ball and wrap it tightly in plastic wrap.

3. Refrigerate for a minimum of 1 hour or up to 3 days, in the fridge. You can also freeze the dough, tightly wrapped in plastic, for up to 3 months. Thaw it overnight in the fridge before you roll and bake.

Related: How to Make The Perfect Banana Bread Every Time (Plus Freezing Tips and a Recipe!)

4. Combine the berries, sugar, cornstarch, lemon juice (if using) and zest in a small bowl. Stir to coat the berries thoroughly and set aside.

Tip: If your berries are quite large, you can cut them in half. If you do that, you might not need as much of the lemon juice, since cut berries may give off more juice.

5. Preheat the oven to 350˚F. Line two baking trays with parchment paper.

6. Divide the pastry into eight pieces and roll each piece out to a rough circle about 6 inches (15 cm) in diameter. If necessary, trim the rolled-out shapes with a pizza cutter so they are more or less round. Place the circles of dough on the parchment-lined baking trays. They should not be touching.

Related: Can I Freeze This? How to Freeze Fruit, Cheese, Leftovers and More

7. Use a ¼ cup measure to divide the berry mixture evenly between the dough circles. Place the berries in the centre of the dough and use the bottom of the measuring cup to flatten them slightly. You should leave a border of about 1 ½ inches around the edge.

8. Working with one circle at a time, fold the uncovered edges of dough up and around the filling, working your way around the circle. You’ll end up with pleated edges that are a little rough and you might need to trim some uneven parts to ensure you don’t end up with a thick area of just crust.

9. Brush the edges of each galette with a little egg wash and sprinkle the pastry with sugar.

10. Bake for 25 to 30 minutes, or until the pastry is golden and the berries are cooked. Remove from the oven and place the galettes on wire racks to cool slightly. Serve warm or at room temperature with a scoop of vanilla ice cream or Chantilly cream.

This is an excellent entry-level dessert for novice bakers. Since the dough circles won’t be perfect and the berries will leak some juice out onto the baking  trays, they will all look a little mismatched, but they are meant to be “rustic” (this is what I call anything I make that doesn’t turn out perfectly!). Whenever I make these with my boys’ cooking club, nobody cares how they look — the boys think they are delicious and the parents are impressed their child made pastry from scratch!

Excerpted from In the French Kitchen with Kids by Mardi Michels. Copyright © 2018 Mardi Michels. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved. Photographs Copyright © Kyla Zanardi.

Turn Your Kitchen into a French Bakery with Palmier Cookies

Palmier cookies: fun to say, fun to make and delicious to eat! The name means “palm tree” in French and if you look carefully you can see they are kind of shaped like the fronds of a palm tree (though puff pastry can be unpredictable – but know that no matter what shape yours end up, they are scrumptious!)

These puff-pastry based cookies are found in many boulangeries across France and are a staple of the after-school “goûter” snack. The classic version that you’ll find in In the French Kitchen with Kids contains just two main ingredients – puff pastry and sugar – so they couldn’t be easier to make, especially now you can buy pre-rolled puff pastry in most supermarkets. They are very versatile though and lend themselves to other fillings, both sweet and savoury – here we’re filling them with jam for a sweet treat, but spreads like pesto and tapenade work well too for a delicious savoury snack.

Palmiers-14

This is a really fun baking project for kids during the school holidays – experiment with different fillings and remember that practice makes perfect with the rolling technique!

Jam Palmier Cookie Recipe

Active Time: 15 minutes
Chilling Time: 30 minutes
Bake Time: 15 to 18 minutes
Makes: About 20 cookies

Ingredients
1 x sheet store-bought puff pastry (8 oz), thawed but chilled
1/3 cup of your favourite jam (jelly works well here as large lumps of fruit can make rolling the pastry a bit of a challenge)

Palmiers-3

Directions:
1. Line a large baking tray with parchment paper and set aside. Place a piece of parchment paper larger than 10 x 10 inches on a work surface.
2. Roll your pastry out on the parchment paper until it’s about 10 x 10 inches. Many store-bought puff pastry rolls are already this size, check yours with a tape measure if you’re not sure.
3. Spread all but 3 Tbsp of your jam evenly over the surface of the pastry.
4. Fold the left and right sides of the pastry inwards so they meet in the centre, like you’re closing a book.

Palmiers-4
5. Spread about 2 Tbsp of jam on one half of the folded pastry.
6. Fold the left and right side of the pastry inwards again, so they meet in the centre again.
7. Spread the remaining jam on the pastry roll, then fold the pastry in half lengthwise.

Palmiers-11
8. Wrap the pastry log tightly in plastic wrap and freeze for 30 minutes.
10. Preheat the oven to 400˚F.
11. Remove the pastry log from the fridge and place it on a cutting board.
12. Using a very sharp knife, cut the log into about 20 slices, each one 1/2 inch wide. Lay the slices flat on the baking tray about 2 inches apart.

Palmiers-12

13. Bake the cookies for 10 minutes, then flip them over and bake for a further 8 minutes, until they are golden and crispy and the jam is starting to caramelise. Keep an eye on them in the final minutes of baking as they can go from perfect to scorched in a matter of seconds.
14. Remove from the oven and place the tray on a wire cooling rack until they are cool enough to touch.
15. Store in an airtight container for up to 2 days.

Book-Cover-french-kitchen

About the author: Mardi Michels is a full-time elementary school French teacher, cookery teacher, food and travel writer, recipe developer and the author of eatlivetravelwrite.com. A full-time francophile, she and her husband operate a vacation rental home in Southwest France. Her first cookbook, In the French Kitchen with Kids (Appetite by Random House,) publishes on July 31, 2018.

Braided Pie

3 Pretty Ways to Top Your Pie

As we move away from fruit-filled summer pies and head into fall, it’s time to conquer a classic pie crust and add some decorative designs to our baking bag of tricks. From skinny, wide and braided lattice tops to fluted edges and free-from cut outs, the combinations are just as endless and creative as the fillings inside.

In general, the cooler you keep the dough and the less it’s handled, the better it’ll be to work with. However, this is easier said than done. When rolling out dough or making decorative pieces, limit the amount of kneading as well as the use of additional flour. If the dough becomes too tacky or warm, just pop it back in the refrigerator for a bit. When gathering scraps to re-roll, try to layer them on top of each other to keep the baked crust flaky. Got leftovers? Wrap them well in plastic, and store in the freezer for up to a few months.

Whether you weave an intricate, plaid design or go with a more traditional, rustic top crust, one thing is for sure: you’re going to have one delicious pie.

Braided Pie

Braided Pie
This contemporary design gives great coverage to the top of a pie, but with some extra whimsy. Braid lengths of pie dough together and fit them over the top of the filling. Try varying the widths of the braids and the space in between for different looks!

You’ll Need:
Double-crusted pie dough
Filling of choice
Egg-wash (optional)
Turbinado sugar (optional)

Directions:
1. Prepare bottom crust and fill the pie. Chill for 15 minutes.
2. Meanwhile, roll out top crust to about 1/4-inch into a large rectangular shape.
3. Using a ruler and pastry wheel or sharp paring knife, cut dough into long, 3/4-inch strips. You’ll need about 15 to 21 strips, depending on desired thickness and spacing in between.

Braided Pie
4. Gather strips into sets of 3. Pinch tops of each set together.
5. Keeping strips flat, begin a classic 3-strand braid. Trying not to stretch dough, braid the length of each set of strands. The longest braid should be slightly longer than the diameter of pie pan.
6. Lay braids over pie filling, parallel to each other.

Braided Pie
7. Trim braids so they overhang the edge of the pie by 1/2 to 3/4-inch on each side.
8. Fold excess dough from bottom crust up and over edges of the braids and press together.

Braided Pie
9. To create a fluted edge, pinch the dough between the thumb of your dominant hand the thumb and index finger of the opposite hand. Continue around the entire edge of the pie.
10. Refrigerate pie for 15 to 30 minutes as the oven pre-heats.
Brush with an egg-wash and sprinkle with turbinado sugar (if desired), and bake according to your recipe or until golden brown.

Lattice-Pie

Classic Lattice Pie
Think fresh apple pie chilling on a windowsill. This basic design weaves strips of pie dough together to create a classic top crust. The over-under technique is not difficult to master, and once you’ve got it down, the designs are endless! Try weaving skinny pieces or wide pieces, or a combination to create a fun plaid. You could even sneak in a few braided pieces, too.

You’ll Need:
Double-crusted pie dough
Filling of choice
Egg-wash (optional)
Turbinado sugar (optional)

Directions:
1. Prepare bottom crust and fill the pie. Chill for 15 minutes.
2. Meanwhile, roll out top crust to about 1/4 to 1/8 inch into a large, oval shape.
3. Using a ruler and pastry wheel or sharp paring knife, cut dough into 1 to 2-inch wide strips. The centre strips should be slightly longer than the diameter of the pie pan. You’ll need about 6 to 10 strips to create the lattice top, depending on desired width and spacing in between.

Lattice Pie
4. Lay 1/2 of strips over top of filling, all in the same direction.
5. Gently pull back and fold over every-other strip about halfway.
6. Lay 1 strip perpendicular to first set, next to folded edges, then replace folded strips over top of the newest strip to start the weave.
7. From the first set, gently pull back strips that did not get folded during the last round.

Lattice Pie
8. Repeat step 6 with another strip.
9. Continue this over-under motion with the remaining strips until the weave covers the entire top of the pie.
10. Trim strips so they overhang the edge of pie pan by about 1 inch.
11. Gently tuck both the overhanging pieces from top lattice and bottom crust under and press together all the way around the pie.

Lattice Pie
12. Crimp pieces together and press into the edge of the pie pan firmly with tines of a fork. Make sure each piece is secure. Refrigerate pie for 15 to 30 minutes as the oven pre-heats.
13. Brush with an egg-wash and sprinkle with turbinado sugar (if desired) and bake according to your recipe or until golden brown.

 

fishtail lattice pie

Fishtail Cut-Out Pie
Once you’ve got your lattice and braids down, try combining both techniques together in this show-stopping pie. A tight lattice covers the centre while a double, five-strand fishtail braid creates the border. A few free-form leaves add extra flair and even hide the seams of the braids.

You’ll Need:
2 to 3 single crust pie dough
Flling of choice
Egg-wash (optional)
Turbinado sugar (optional)

Directions:
1. Prepare the bottom crust and fill the pie. Chill for 15 minutes.
2. Meanwhile, roll out half of the remaining dough about 1/4 to 1/8-inch thick.
3. Using a ruler and a pastry wheel or sharp paring knife, cut very thin strips, about 1/2 inch wide and 7 to 8 inches long. You’ll need about 16 to 20 strips.
4. Following the directions of classic lattice design, weave together thin strips on top of the filled pie, leaving a 1 to 2 inch boarder around the edges. Fold over or trim any overhanging pieces of bottom crust. Place back in refrigerator.

fishtail pie braid
5. Roll out the remaining dough to about 1/4-inch thick. Using a ruler and pastry wheel or sharp paring knife, cut dough into long, thin strips.
6. Gather the strips into sets of 5. Pinch tops of each set together.
7. Keeping strips flat, begin a 5-strand, fishtail braid. Fan out all 5 strips. Taking the furthest strip from the right, cross it over the 2 strands closest to it and place it in the centre of the other 4.
8. Next, take the furthest strip from the left and cross it over 2 strands closest to it and place in the new centre.
9. Continue to braid the length of the braid, bringing the outmost strip over and into the centre.
10. Use braid to create a double-boarder around the pie, from the edge of the pan to the lattice centre.

fishtail pie crust
11. You’ll need several braids per ring. Braid ends of braids together or trim and press to seal. Use bit of egg wash to secure in place, if necessary.
12. With any remaining dough, roll out to about 1/4 to 1/8-inch thick.
13. Use a sharp paring knife to cut a free-form leaves.
14. Use back of a paring knife to score leaf patterns on each leaf.
15. Arrange leaves on top of the pie, or where the braids meet to cover the seams.

fishtail pie leaves
16. Refrigerate pie for 15 to 30 minutes as oven pre-heats.
17. Brush with egg-wash and sprinkle with turbinado sugar (if desired) and bake according to your recipe or until golden brown.

fishtail pie finish

Looking for more pie-spiration? Check out these 10 Tips from Bakers for Perfect Pastry Art.

spring galette

Say ‘Goodbye’ to Winter with These 5 Springtime Galettes

After a long winter of root veggies, we can’t help but get excited over the beautiful bounty of spring produce nature brings. Asparagus, rhubarb and fresh peas are among the first delights of the season, and that’s a delicious reason to celebrate!

You don’t need to make an elaborate meal to harness the goodness of these spring flavours. A simple galette is an easy and excellent way to make the most of spring. These five, no-fuss recipes will have you and your guests overjoyed to officially say ‘goodbye’ to winter.

Spring pea and leek galette

For The Pastry:

Ingredients:
1 cup flour
1/4 cup whole wheat flour
1/2 tsp salt
1 Tbsp sugar
1/2 cup cold butter, cut into chunks
1 Tbsp white vinegar
2 tsp or more cold water

Directions:
1. In a food processor, mix flours, salt and sugar. Add in butter and pulse until butter is evenly dispersed into pea-size pieces. Add vinegar and pulse. Run the food processor as you add water 1 tsp at a time through the spout on the top. Dough will come together into a smooth ball.
2. Roll out on a floured surface until dough is between 1/4 and 1/2 inch thick. Refer to recipes below for shape.

Leek, Pea and Egg Galette:
Chop 3 leeks into 1/2-inch rounds. Heat 2 Tbsp butter in a large pan. Cook leeks in pan with 1/2 tsp of salt until fragrant but not soft, about 2 minutes. Let cool. Roll out dough into a 12 inch circle. Toss leeks with 1/2 cup freshly shucked peas. Place mixture in the centre of dough leaving a 3-inch border from the edge. Create a 3 inch divot in the center of the mixture. Crack an egg inside the divot. Fold the edges over mixture and brush pastry with heavy cream. Sprinkle fresh thyme and ground pepper over pastry, egg and leeks. Bake on a lined sheet tray in a 400°F oven until pastry is golden brown, about 35 minutes.

spring--asparagus-tart

Asparagus and Lemony Ricotta Galette
Trim 1lb of asparagus and blanch. Roll dough into a 12×8-inch oval. Mix 1 cup of extra smooth ricotta with 1 tsp of lemon zest. Spread mixture into centre of dough leaving a 3-inch border around the edge. Toss blanched asparagus with 1 Tbsp olive oil, salt and pepper. Arrange asparagus spears side by side over ricotta. Fold over edges of dough and brush with heavy cream. Sprinkle 1/4 cup grated Parmesan cheese over pastry and asparagus. Season with salt and pepper. Bake on a lined sheet tray in a 400°F oven until asparagus is bright green and pastry is golden, about 35 minutes.

Fig and orange galette

Fig and Orange Marmalade Galette
Roll dough into a 12-inch circle. Quarter 3 cups of black mission figs. Microwave 1/4 cup of orange marmalade for 20 seconds. Gently toss figs in marmalade to coat and place in the centre of the circle, 3 inches from the edge. Fold over edges of dough onto figs. Brush dough with heavy cream and sprinkle with 2 Tbsp of turbinado sugar. Place on a rimmed baking sheet lined with parchment. Bake in a 400°F until pastry is golden, about 35 minutes.

strawberry rhubarb galette

Strawberry Rhubarb Almond Galette
Roll out dough into a 12-inch circle. Mix 1 cup of quartered strawberries with 2 cups of sliced rhubarb, 3 Tbsp granulated sugar, 1/4 cup almond flour, 1 Tbsp of corn starch, and 1/2 tsp salt. Place mixture in the centre of dough leaving a 3-inch border around the edge. Fold over edges and brush with heavy cream. Sprinkle 3 Tbsp sliced hazelnuts over pastry and filling. Bake in a 400°F oven on a rimmed baking sheet lined with parchment until pastry is golden, about 35 minutes.

pear-galette

Pear, Lavender and Black Pepper Galette
Slice 3 small ripe pears in half. Remove core with a spoon then place pears cut side down on surface. Slice the pear halves vertically being careful to leave the top 1 inch uncut. Roll out pastry into a 12-inch circle. Place pear halves cut side down in the centre of the dough.
Press on pear halves gently until they fan out. Brush 1 Tbsp of melted butter over pears then drizzle 2 Tbsp of honey. Sprinkle 1 Tbsp of lavender and season with black pepper. Fold over edges of dough and brush with heavy cream. Bake in a 400°F oven until pastry is golden, about 35 minutes.

Looking for more spring dishes? Try our 40 Fantastic Spring Cake Recipes.

Scrumptious Braided Cheeseburger Mac ‘n’ Cheese Roll

As decadent as a meal can get, this cheesy, beefy, buttery pastry roll will be the star of the show at your next gathering. It’s super easy to make and yields an impressive presentation, perfect for entertaining kids and adults alike!

To create this marriage of two comfort foods — a juicy cheeseburger and creamy mac and cheese — frozen puff pastry dough is filled with a mixture of macaroni noodles, beef, cheddar cheese and spinach, then braided to secure all the ingredients in place. It’s then baked until the filling is bubbly and the pastry is a flaky, golden brown. Don’t be intimidated by the braiding — we promise you’ll have it mastered in no time!

Braided-Cheeseburger-Mac-and-Cheese-Roll

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Serves: 6

Ingredients:
1/2 cup cooked ground beef
1/2 cup frozen chopped spinach, defrosted and squeezed thoroughly to remove excess water
1/2 cup grated cheddar cheese
2 cups homemade or prepared macaroni and cheese (use ½ cup less milk than called for in the recipe if homemade), room temperature or slightly chilled
1 sheet frozen pre-rolled puff pastry, defrosted
2 tsp Dijon mustard
1/4 tsp fine grain salt
1/4 tsp flaky sea salt
1 cup prepared tomato sauce, warmed

Braided-Cheeseburger-Mac-and-Cheese-Roll2

Directions:

Filling:
1. Add cooked and cooled ground beef to a large bowl along with spinach, cheese and macaroni and cheese. Set aside.

Assembly:
1. Preheat oven to 400ºF. Line a large baking sheet with parchment paper.
2. To place puff pastry sheet in the centre of prepared baking sheet. In the middle of the pastry, form prepared beef and noodle filling into a (approximately) 3×6-inch x 2-inch-high rectangle.
3. On long sides of pastry, make 8 slices (flaps for braiding).
4. Tuck top and bottom ends of pastry over filling. Starting at the top, cross two flaps on opposites sides. Repeat with remaining flaps, making sure there are no large gaps where filling can be seen (a few holes are okay). Tuck in any stray scraps.
5. Keep the roll straight or using your hands, gently curve roll.
6. Brush top of roll with mustard and sprinkle with salt.
7. Bake for 25 to 30 minutes, until filling is bubbling and pastry is golden brown. Let rest for 5 to 10 minutes (so filling doesn’t all fall out when slicing).

To Serve:
1. Using a large flat spatula, transfer roll to a serving platter. Slice and serve with tomato sauce for dipping.

Looking for more comfort food favourites? Check out these satisfying snacks across Canada.

LemonTart

Not-Too-Tart Prairie Lemon Tarts

By Kim Butcher, as told to Devon Scoble

Self-taught pastry queen Kim Butcher, the owner of a thriving Saskatoon bake shop, has spent her entire life learning to bake, often drawing on old family recipes for inspiration. Here, she tells the story behind her wildly popular lemon tart, sold daily to happy customers at her Little Bird Pâtisserie & Café.

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My mom is not a great cook, and she’s especially not a baker. She always jokes that when she bakes, she makes hockey pucks—and it’s true. It was my grandmother and my mom’s sister who were the bakers in her family growing up, and fortunately, it’s something I also picked up easily.

My mom’s cookbooks are an amalgamation of recipes she’s used over the years, always with a person or story attached to them. I love when I come across a random recipe card in somebody’s handwriting that I don’t recognize, especially when I can tell it’s old from the grease spots on the paper that’s fraying around the edges. When I ask who the recipe is from, my mom will say, “Oh, that’s so-and-so from such-and-such a time, and she gave that recipe to me when this happened.”

The lemon tart I sell at my café is my own creation. I find the traditional lemon meringue–type of filling to be too sticky and too tart for my tastes. I wanted something a little more to my liking, so I experimented. I started with a lemon curd recipe that was tucked away in one of my mom’s recipe books. I added more eggs, a bit more sugar and, later, I added some butter as well. Now, the base is more like a lemon cream than a lemon curd.

For the crust—and for everything sold at Little Bird—we try to use local flours milled right here in Saskatoon. As a baker who works with flour every single day, there’s really no better place in the world to be.

I don’t like to call myself a pastry chef because I’m self-taught, which I think is nice because I’ve been able to concentrate on the things I enjoy and get really good at them.

At Little Bird, we have four bakers, including a cook, on staff, and we all work together, not only to come up with ideas but also to get these ideas into the pastry case to be sold. So everybody’s doing a bit of everything, which is the other reason why I hesitate to call myself a pastry chef, since I’ve got this team behind me. I honestly can’t do this job without them.

Little Bird Pâtisserie and Café’s Lemon Tarts, courtesy of Kim Butcher

Prep time: 15 minutes
Cook time: 13 hours (includes chilling)
Yield: 4 tarts (3¾ inches/10 cm each)
Ingredients
Dough
1 lb (450 g) very cold butter, cut in 1-inch (2.5 cm) cubes
1½ cups (375 mL) icing sugar
½ cup (125 mL) blanched whole almonds, finely ground
1 tsp (5 mL) fleur de sel, preferably Fleur de Sel de Guérande
1 tsp (5 mL) vanilla
4 eggs
4 cups (1 L) pastry flour

Lemon Cream
4 lemons
1½ cups (375 mL) granulated sugar
1 tbsp (15 mL) cornstarch
7 eggs
1 lb (450 g) cold butter, cut in 1-inch (2.5 cm) cubes

Directions
Dough
1. Place butter in bowl of stand mixer. With paddle attachment, work butter until smooth.
2. Add icing sugar, ground almonds, fleur de sel, vanilla, eggs and flour, one ingredient at a time, fully incorporating each one and scraping bowl before adding the next.
3. Combine until dough comes together. Do not overwork dough.
4. Form dough into disc, wrap tightly with plastic wrap and refrigerate overnight or for at least 8 hours.
5. Roll dough to ¼-inch (5 mm) thickness and line four 3¾-inch (10 cm) tart moulds.
6. Place in freezer for 10 minutes. Line tart shells with parchment paper; fill with dried beans to blind bake shell.
7. Bake at 350°F (180°C) for 20 to 24 minutes or until edges and bottoms are golden.

Lemon Cream
1. Zest and juice lemons; discard seeds.
2. In large saucepan, combine granulated sugar, lemon zest, lemon juice, cornstarch and eggs.
3. Cook slowly over medium-low heat until mixture starts to bubble. Stir frequently; do not allow to scorch.
4. Remove from heat; add butter.
5. Using whisk or immersion blender, fully combine butter.
6. Fill tarts immediately; refrigerate until completely set, about 4 hours.
7. Optional: Once tarts are set, brush with glaze and garnish as desired. To make glaze, heat a little apricot or apple jelly until liquid and brush on tarts.

Click here to print, save or share this Lemon Tart recipe.

Do you have a delicious dish to share with the rest of Canada? Submit your recipe for a chance to be featured on Great Canadian Cookbook and Food Network Canada!

5 Ways To Master Phyllo Pastry

Transforming this wispy-thin pastry into a myriad of festive options is easier than you think. From a delightful cherry almond strudel to brunch-friendly smoked ham and egg cups, here are five reasons to get your phyllo on right now.

1. Phyllo Egg Cups with Ham and Cheese

Churning out brunch for a crowd with the ease of a seasoned line cook is a breeze with these delightfully light phyllo pastry cups, filled with smoked ham, shredded cheese and eggs, all baked to a golden brown perfection.

Phyllo-Egg-Cups

2. Cherry Almond Strudel

Brimming with ripe, juicy cherries encased in crisp, flaky layers of phyllo pastry and topped with a dusting of cinnamon, brown sugar and almonds, this delicate and sophisticated treat is a cinch to pull off thanks to the PC® Black Label Sour Cherry Fruit Spread.

Black-label_CherryStrudel

3. Classic Greek Baklava

Dripping with honey and crunchy bits of walnut, this showstopper dish is where phyllo pastry really shines. Serve alongside grapes and a dollop of Greek yogurt to balance out the sweetness of this classic Greek dessert.

ChucksDayOff_ClassicGreekBaklava

4. Tomato Cheese Tart

This knock-out recipe for savoury tomatoes on a crisp, buttery tart can be thrown together in a snap, making it the perfect recipe to have on hand during the holiday season.

chucksdayoff_tomato-cheese-tart

5. Camembert Feuilletee with Apricot Syrup and Pistachios

Sweet apricot, creamy Camembert and pistachio, all wrapped up in a buttery phyllo purse is bound to become a dinner party staple. Because who doesn’t love melted cheese paired with fruit and nuts?