Martha Stewart Makes Pear Tart + Other Favorite Recipes | Martha Bakes S5E5 Bake It Dark
Join Martha as she shares the culinary tricks of the trade to coaxing the utmost flavor from your baked goods! In this episode, Martha shares four tantalizing recipes, including sticky toffee pudding served with a toffee sauce, mini apricot tarte tatins, a simple pear tart, and no-knead bread chock-full of flavorful seeds.
#PearTart #ApricotTart #Pudding #Recipes #MarthaBakes #MarthaStewart
00:00 Introduction
00:04 Sticky Toffee Pudding
05:30 Mini Apricot Tartes Tatin
11:03 Pear Tart
17:11 No-Knead Bread
23:03 Baking Bonus: Caramelized Skillet Peaches
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart!
This episode originally aired as Martha Bakes Season 5 Episode 5.
Full Recipes:
Pear Tart -
No-Knead Seeded Overnight Bread -
Mini Apricot Tartes -
Sticky Toffee Pudding Sauce -
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Makes 4 Recipes by Baking It Dark | Martha Bakes S5E5 Bake It Dark
Puff Pastry Apricot Galette with Almond Topping
This is puff pastry filled with fresh tangy apricots, sugar, cornstarch, cardamom and cinnamon. Cinnamon and cardamom provide a subtle background flavor which works wonderfully with the tart and apricots. The topping of almond on pastry and on the top is what makes it more desirable. Some sprinkle of cinnamon sugar at the end. It can be eaten hot, warm or cold with a dollop of ice-cream or may be without the ice-cream! :)
PRINT full recipe here:
Soundtrack: Dreamer Kevin MacLeod (incompetech.com)
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Pumpkin pie with ginger crust
After an impressive dessert to wow your dinner guests? Give our pumpkin pie with ginger crust a crack (RECIPE BELOW). Boasting flaky pastry and a rich filling, you’ve got yourself the perfect crowd-pleaser.
Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: @coles
Pumpkin pie with ginger pastry
Serves 12 Prep 20 mins
(+ chilling & 45 mins resting time) Cooking 55 mins
1½ cups (375g) mashed pumpkin
2 Coles Australian Free Range Eggs
½ cup (110g) brown sugar
½ cup (125ml) evaporated milk
2 tbs maple syrup
1 tsp vanilla bean paste
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
Whipped cream, to serve
Ground cinnamon, extra, to serve
Ginger pastry
1½ cups (225g) plain flour
¼ cup (40g) icing sugar mixture
1 tbs brown sugar
125g chilled butter, chopped
1 tsp ground ginger
1 Coles Australian Free Range Egg yolk
1 tbs chilled water
Pepita praline
¼ cup (50g) pepitas (pumpkin seeds)
½ cup (110g) caster sugar
1 To make the ginger pastry, place the flour, icing sugar, brown sugar, butter and ginger in a food processor. Process until the mixture resembles fine breadcrumbs. Add the egg yolk and water and process until the dough just comes together. Turn onto a lightly floured surface and gently knead until just smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 mins to rest.
2 Preheat oven to 200°C. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a 24cm (base measurement) round fluted tart tin with removable base with pastry. Use a small sharp knife to trim edge. Place in the fridge for 15 mins to rest.
3 Line the pastry with baking paper and fill with pastry weights or rice. Place on a baking tray. Bake for 10 mins. Remove the paper and weights or rice and bake for a further 10 mins or until the pastry is light golden. Reduce oven to 160°C.
4 Push the mashed pumpkin through a fine sieve into a large bowl. Discard solids. Add eggs, sugar, milk, maple syrup, vanilla, cinnamon, ginger and nutmeg. Stir until smooth. Strain through a fine sieve into a large jug. Discard solids. Pour into the pastry case in tin. Bake for 30-35 mins or until filling is set. Place in the fridge to chill.
5 Meanwhile, to make pepita praline, line a baking tray with lightly greased foil. Spread pepitas over lined tray. Place sugar and ¼ cup (60ml) water in a small saucepan over low heat. Cook, stirring, for 3 mins or until sugar dissolves. Increase heat to medium. 22 Cook, without stirring, for 5 mins or until golden brown. Remove from heat. Carefully pour over the pepitas on tray. Set aside for 20 mins to cool.
6 Transfer to a clean work surface. Coarsely chop.
Transfer the tart to a serving plate. Top with cream and sprinkle with the pepita praline and extra cinnamon.
Want more sweet treats? Check out our Baking playlist which includes:
Gluten-free banana & coconut bread:
How to make the perfect Anzac biscuits:
How to make apricot & oat muesli slice:
The perfect baked New York cheesecake:
Baking Apricot, Lime & Ginger Fruit Cakes
Today the team have been busy baking delicious Apricot, Lime & Ginger Loaf Cakes. Sweet and tangy, these loaf cakes are a firm favourite at Simply Delicious Cakes HQ!
#bakingbts #loafcake #fruitcakes #glutenfreecake