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Mother's Day is tomorrow and I thought I would share this scrumptious tarte recipe as it would be perfect served for such an occasion after brunch, lunch or dinner. I created this recipe after seeing a similar one in the book The Weekend Cookbook (I highly recommend it), the photo stopped me in my page scrolling and when I also saw the short ingredient list I decided I was going to try my hand at making one of my own. This is a "no fuss" type dish and you can literally just pile and layer in any yummy fruit combos any time of the year and spice to your liking.


Apple & Blackberry Tarte Tatin


Ingredients


1 sheet of puff pastry (thawed)

3-4 apples

1 cup black berries

1 Tbsp cinnamon

2 tsp sugar

1 tsp nutmeg

1/2 cup butter

2 vanilla bean beans (optional)

1 lemon zested

Greek Yogurt (for serving)


Prehaeat oven to 350.


Melt 1 Tbsp of butter in the microwave and then spread it around the bottom and the sides of a pie dish and set aside. Slice the apples into thin wedges or whole slices (I plan to try this shape instead next time). Mix the cinnamon, sugar and nutmeg in a small bow. Cut the butter into 1/4 inch cubes.



If using the vanilla beans place them on the bottom of the pie dish. Using the apple slices, arrange a layer in any pattern you wish (I tried to create a flower effect, fanning them out in a circular pattern and then filling the middle at the end with a several slices on their end). Sprinkle the layer with a generous coating of the cinnamon/sugar mixture and then scatter a few butter cubes on top. Repeat this layering process two more times for a total of three layers.




Place the sheet of puff pastry dough over the entire dish and cut off the excess edges. Tuck under the edges of the dough by folding in and under to create a bit of a lip and then push the edge down as far into the pie dish as you can (try to get the dough all the way down to the bottom).








Place the dish in the oven and bake for 20-30 minutes until medium golden brown and flaky. Start checking your dish at 15-20 minutes as baking times will likely vary.


Remove the dish from the oven and let cool, once it is just warm in temperature, run a knife along the edges of the tarte to separate it from the dish. Using a plate, platter or cake stand (whatever you plan to serve it on), place it on top of the pie dish and flip over the tarte so that the pastry is now on the bottom and the fruit is on the top.



Place blackberries all over the tarte (I chose to keep them unbaked as I wanted the contrast of the soft, warm apples against the cold crispness of the berries, but you could easily layer them in with the apples and bake). Sprinkle the top with the zest of one lemon. We served ours with a dusting of confectioners sugar and then topped each slice with a large dollop of honey Greek yogurt. Serve warm or at room temperature-Happy Mother's Day!




I love a recipe that I can whip up in no time and one that is versatile, something that can be in the meal plan for lunch or dinner. This chicken stuffed french bread is just that and is one of the quickest and easiest recipes (especially if you opt to use store bought and ready rotisserie chicken) I have ever made. I actually discovered this meal when searching for super simple meals that we could make while on our family vacation we took with my parents a few years ago and it was so delicious that I have been making it ever since. We skip the step of toasting in the oven as we prefer ours not hot, and with warmer months on the horizon this is the perfect solution for days when turning on the oven or standing in the kitchen for an hour doesn't sound so great:)


Chicken Stuffed French Bread

(Recipe from Life In The Lofthouse)



Ingredients


1 french bread loaf

1 pound chicken breasts, cooked and shredded (we tend to use store bought rotisserie chicken or we BBQ 3 chicken breasts and spice with a chicken or steak spice)

1½ cups Colby-Jack cheese, shredded

2 green onions, sliced thin

1 to 2 cups Ranch dressing

2 cups fresh spinach leaves (our addition)


I've tweaked the process of the recipe slightly to suite our taste but here is the original.


Preheat oven to 375° F. Line a large baking sheet with parchment or wax paper (we totally skip this step-we prefer ours un-heated/toasted, just prep and enjoy).


Slice the french bread in half lengthwise and both halves cut side up on prepared baking sheet. Lay the spinach leaves along the bottom half of the bread.


In a large bowl combine shredded chicken, cheese, green onions and enough ranch dressing to make mixture wet (add more or less to your taste).


Spread chicken mixture all over the bottom half of the bread (on top of the spinach leaves) and top with other half.


If toasting, bake 10 to 15 minutes or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving.





Can you guys tell I enjoy baking more than cooking....I'm starting to see a very obvious trend on this blog. There is no denying it, I have a sweet tooth and specifically....I'm a scone lover through and through. Put me in a bakery and give me the option-I'll pick a scone 90% of the time no matter the other baked good available. I most love to enjoy one plain (no butter, no jam no re-heating) for breakfast, though I have been known to sneak one in the middle of the day too. And these scones are extra amazing because they're going to have you feeling spring-like with the bright tartness of blueberry and lemon-happy baking!


Blueberry Lemon Scones

recipe from love&lemons-original from the cookbook Bake the Seasons


Ingredients


3/4 cup heavy cream, more for brushing

1 chamomile tea bag (I left this out)

2 1/4 cups all-purpose flour

1/2 cup cane sugar, plus more for sprinkling

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1/2 cup unsalted butter, cold and cubed

1 large egg, lightly beaten

1 teaspoon vanilla

1 cup fresh blueberries


Preheat oven to 400°F and line a baking sheet with parchment paper.


If adding the chaomomile-In a small saucepan over low heat, combine the cream and chamomile tea bag. Bring to a simmer, remove from heat and let steep 5 to 10 minutes. Let the cream cool.


In large bowl sift the flour, sugar, baking powder, baking soda, and salt together. Add the butter. Using your hands or a pastry cutter mix butter in until the mixture resembles pea-sized crumbles. Add the egg, vanilla, and cooled cream and stir just until the dough comes together. Fold in the blueberries-we did this by hand.


Transfer the dough to a lightly floured surface. Using your hands or a rolling pin, shape into a disk 1 to 1 1/2 inches thick (I just plopped slightly shaped and flattened handfuls right form the bowl and onto the baking sheet. Next time I will flour them as I missed a bit of the flour/dryer texture that comes from placing them on the floured surface). Cut into 8 even wedges. Arrange wedges on the prepared baking sheet and brush the tops with cream. Sprinkle with sugar, if desired.


Bake for 20 minutes (start checking at 15 minutes), or until the tops are golden brown. Let cool for 15 minutes on a rack before serving.

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