I just finished making this mincemeat filling for the first time, so this is still a work in progress, until I bake off the pies at holiday time. However, I tasted the filling after it cooled and I thought it was delicious and can only imagine how it will be once the alcohol has had time to mellow over the next couple of months. It’s nicely spiced, but not overly strong and the sweetness is there but again, subtle and balanced from the alcohol and the citrus juice.
Originally tested and written for the Williams Sonoma Taste Blog, March 2020
There’s nothing like fresh scones slathered with butter and jam, so we made sure to get our fill of the classic teatime treats during our recent trip through the Irish countryside with our friends from Tourism Ireland and Bake from Scratch Magazine. We traveled south from Dublin to County Cork, the culinary capital of Ireland, to spend the day at the renowned Ballymaloe Cookery School. We toured the sprawling 100-acre organic farm and made scones in one of their four full-service kitchens.
My career in food began 20 years ago, when I volunteered to assist with cooking classes at Sur la Table. It was just a few classes here and there based on my interests, which I already knew was baking at that point. One of the recipes I remember to this day is this heirloom tomato tart. I can still recall my reaction I had when I ate it. Absolutely delicious. Flaky crust, subtle tartness from the Dijon mustard and the juiciest tomatoes. This is my take on the savory tart.
A traditional apple tarte tatin has apple wedges in a pan of caramel, covered with dough on top. I was inspired to make this thousand layer version after seeing it at a patisserie in Paris. Sadly, it’s no longer offered so, this recipe is my way of honoring that creation.
