4th of July

Apple Cinnamon Crumble Bars (a play on the classic apple pie)

Ingredients

    sweet pastry 
2 cups all-purpose flour
1/2 cup sugar
1/2 tsp baking powder
1/2 tsp salt
1 cup butter, softened
    apple filling
1/2 cup granulated sugar
1/4 cup all-purpose flour
2 tsp cinnamon
3 medium (about 4 cups) golden delicious apples, peeled and sliced into thin wedges

Ready, set, BAKE!
1. Preheat oven to 350°F and butter the sides of a 9x13in baking dish.
2. In a medium bowl mix the flour, sugar, baking powder and salt. Cut in the butter with a pastry blender or with your hands until you have pea-sized crumbles. Gently pat down 2/3 of the crumbles into the prepared dish to make the crust. Set aside.
3. In another medium bowl combine the sugar, flour and cinnamon. Toss the apples in the cinnamon mixture.
4. Arrange the apples evenly throughout the prepare prepared crust. Sprinkle the left over crumbles over the apples.
5. Bake for 40-50 minutes or until the crust and crumbles are golden brown. Allow to cool slightly before taking the bars out of the pan. Set them on a wire rack to cool completely.

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Nectarine, Mascarpone and Speculoos Tart

Ingredients

    crust

45 speculoos cookies

100g unsalted butter, melted

    filling

1 8-oz mascarpone cheese container 

6 oz cream cheese

1/2 cup plain yogurt

1/4 cup granulated sugar

1 tsp lemon juice

1/4 tsp pure vanilla extract

    topping

4-5 small nectarines, halved, pitted and cut into thin slices

1/4 cup peach jam, warmed (optional step)

Ready, set, BAKE!

Preheat the oven to 350°F.In a food processor, finely grind the cookies. Add the melted butter and blend until crumbs are evenly moistened. Press the crumbs over the bottom and up the sides of a 9-inch diameter tart pan. You can use a measuring cup to ensure that the crust is even. Bake the crust until the color darkens, about 8 minutes. Cool completely. (The crust seem undercooked but it will harden as it cools)

Combine all the filling ingredients into a medium bowl and beat until smooth and well combined. Spread the filling in the cooled tart crust. Cover loosely with plastic wrap and refrigerate for 2 hours and up to 1 day. 

Overlap the nectarines on top of the chilled filling in concentric circle. Brush the warm jam over the nectarines for a sweet and natural gloss. 

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Mushroom and Four Cheese Quiche

Ingredients

2 small yellow potatoes, peeled and cut into small cubes

1/2 an onion, chopped

2 eggs

1/3 cup heavy cream 

1 container of Tartare spread or 2/3 cup garlic and herbes spread

1 200-g tuna can 

3 tsp fresh parsley, finely chopped

1/4 tsp cumin

1/4 cup ricotta cheese

1/4 cup gruyere cheese, grated

1/4 cup mozzarella, grated

10 small mushrooms, sliced

salt and pepper to taste

1 store bought or homemade quiche crust

Ready, set, COOK!

Fill a small saucepan 2/3 of the way with water and bring to a boil. Once the water has boiled bring it to a low simmer and place the potatoes and onions in the water. Drain the onions and potatoes once the potatoes are a bit soft.

Preheat oven to 350°F. Line a quiche dish with parchment paper and place the crust inside. Pre-bake the crust until very lightly golden brown.

In a medium bowl beat eggs until yolks are completely broken. Add the rest of the ingredients including the onions and potatoes into the bowl until combined. Pour the mixture into the prepared crust and bake for 40-50 minutes or until the mixture is fully cooked.