Having lived in the North End of Boston for three years, I had the pleasure of frequenting some of the best Italian bakeries — the inspiration behind this tart. This rendition is adapted from a beloved recipe in our first cookbook. The Italian pasta frolla dough is versatile and straightforward to make. You’ll find yourself dreaming up other rustic tarts that it would serve well. My favorite filling combines rich ricotta cheese, dried cranberries, hazelnuts and bittersweet chocolate chips. However, feel free to swap out the dried fruit and nuts as whimsy or inspiration strikes. Fresh berries and a glass of Vin Santo make the perfect accompaniments to this lovely Italian tart.

Printable PDF of this recipe here.
Makes one 7-inch tart; serves 6

 
PASTA FROLLA DOUGH
2½ cup unbleached all-purpose flour
⅓ cup granulated sugar
½ tsp salt
¼ tsp ground anise
10 Tbsp (1¼ sticks) unsalted butter, chilled and cut into ½-inch cubes
1 egg
1 egg yolk
1 tsp vanilla extract
2 Tbsp heavy cream

FILLING
⅓ cup dried cranberries
2 cups seasonal berries
3¾ cup whole milk ricotta
½ cup granulated sugar
1 Tbsp unbleached all-purposed flour
¼ tsp salt
1½ tsp vanilla extract
1 Tbsp orange zest
4 egg yolks
¼ cup hazelnuts, roasted and coarsely ground
½ cup bittersweet chocolate chips
1 Tbsp unbleached all-purposed flour
1 egg + 1 tsp watter for egg wash
2 Tbsp raw sugar (Turbinado)

 
PASTA FROLLA DOUGH
In the bowl of a stand mixer, sift together the flour, sugar and salt. Add the ground anise and mix until well combined. Place bowl on mixer, and fit with the paddle attachment. On low speed, gradually add the butter cubes. Continue mixing until the texture resembles coarse crumbs.

In a separate bowl, whisk together the egg, egg yolk, vanilla extract and heavy cream. With the mixer on low speed, slowly pour the egg mixture into the flour mixture. Mix just until the dough comes together, about 30 seconds.

Transfer the dough onto a clean surface. Divide it into two portions: one larger and the other about a third of the size. Shape each portion into a flat disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour.

On a floured surface, roll out the larger dough disk into an 11-inch circle with a thickness of ⅛-inch. Carefully transfer it to a 7-inch x 1½-inch cake pan, pressing into the bottom and up the sides. Ensure there’s a ½-inch overhang around the top edges of the pan.

Roll out the smaller dough disk into a 7-inch circle, also with a thickness of ⅛-inch. Cut two 2-inch vents in this top layer of dough. Set the dough-lined cake pan aside as you make the filling.

FILLING
Rinse the dried cranberries under water to rehydrate them. Set aside.

In a medium bowl, combine the ricotta, sugar, flour, salt, vanilla extract and orange zest. This can be mixed by hand or using a stand mixer until combined well.

Gradually add the egg yolks, ensuring each yolk is fully incorporated before adding the next. Gently fold in the rehydrated cranberries, ground hazelnuts, and chocolate chips, making sure they are evenly distributed throughout the mixture.

In a seperate small bowl, whisk together the egg and water to make the egg wash.

Transfer the filling into the dough-lined cake pan, smoothing the top to ensure it’s level. Top the filling with the 7-inch pasta frolla circle. Brush the perimeter of the top dough with egg wash. Fold the ½-inch overhang from the base dough over the top dough, pressing gently to seal the tart.

Brush the entire top of the tart with the remaining egg wash and sprinkle with raw sugar. If you have excess dough, you can roll it out and cut decorative roses or other designs and place them on top of tart.

Refrigerate the assembled tart for 30 minutes.

Preheat the oven to 325°F.

Bake the tart for 50 to 55 minutes, or until the crust turns a golden brown and the filling is set.

Allow the tart to cool for at least 2 hours before serving. Enjoy with fresh berries and a glass of Vin Santo!

This Provençal tart is traditionally made with caramelized onions, anchovies and Kalamata olives on a puff pastry crust. We’ve adapted the classic by replacing the anchovies with roasted tomatoes and Cambozola cheese. Our Flaky Pie Dough makes it easy to cook like a French pastry chef—on a weeknight! The salty sweet flavor combination and the flaky tart crust make this a tempting appetizer. Or add a salad for a simple, luxurious meal.

Printable PDF of this recipe here. 
Makes 9 Servings

2 Roma tomatoes
4 Tbsp olive oil, divided
¾ tsp kosher salt, divided
3 tsp fresh thyme, finely chopped, divided
3 Tbsp unsalted butter
3 large yellow onions, peeled, cored and thinly sliced
¼ tsp black pepper
1 disc Macrina Flaky Pie Dough (available frozen at our cafés in 2-packs)
1 egg
⅓ cup Kalamata olives, pitted and halved
2 oz Cambozola cheese, cut in ¼-inch slices

Preheat oven to 375°F. Line 2 rimmed baking sheets with parchment paper, set aside.

Core the tomatoes, then slice them into ¼-inch rounds. Toss with 1 Tbsp olive oil, ¼ tsp salt and ½ tsp thyme. Spread the seasoned tomato slices on one of the the rimmed baking sheets and roast for 20 minutes. Their edges should be tinged golden brown. Let cool.

In a large sauté pan over medium heat, add the butter and remaining 3 Tbsp olive oil. When the butter sizzles, add the sliced onions, 2 tsp thyme, ½ tsp salt and black pepper. Caramelize the onions, stirring often for about 25 minutes until they have reached a light brown caramel color. Place the onions in a bowl and let cool.

On a floured work surface, roll the disc of pie dough into a rectangle, 12-inches x 14-inches and approximately ¼-inch thick. Fold the dough in half and lift it onto the second lined baking sheet. Unfold the dough. Fold the edges in slightly to create a double thickness of dough around the perimeter. Use a fork to poke holes throughout the interior of the dough to prevent large air pockets from forming while baking. Chill for 20 minutes.

Mix the egg with 1 tsp of water. Brush the egg wash along the folded edge of the pie dough. Bake for 25 to 30 minutes until golden brown. Layer the caramelized onions, Kalamata olives, sliced roasted tomatoes and Cambozola evenly across the tart. Sprinkle with the remaining fresh thyme.

Return to the oven for 10 to 15 minutes to warm the toppings and melt the cheese. Let rest for 10 minutes. Serve the tart as an appetizer or add a salad to make a light but luxurious meal.

Bon appétit!

Pâte à choux is the classic French pastry dough used to make eclairs, cream puffs and profiteroles. It also makes excellent doughnuts. Baked rather than fried, the doughnuts have that delicate, melt-in-your-mouth texture that makes you crave another. A bit of pumpkin purée and the classic pumpkin pie spices gives them an autumnal flavor. The dough gets all its sweetness from a sugar glaze and a cinnamon sugar topping. Enjoy the doughnuts with apple cider or a steaming mug of coffee.

Printable PDF of this recipe here. 
_{Makes 12 Doughnuts}
 
DOUGHNUTS
1 cup unbleached all-purpose flour
1 tsp cinnamon
¼ tsp ground cloves
¼ tsp ground ginger
¼ tsp ground allspice
¼ tsp ground nutmeg 1 cup water
¼ cup pumpkin purée, canned or fresh
6 Tbsp unsalted butter
4 eggs

SUGAR GLAZE
2 cups powdered sugar, sifted
3 Tbsp milk

CINNAMON SUGAR
2 Tbsp granulated sugar
2 Tbsp brown sugar
1½ tsp cinnamon
⅛ tsp ground nutmeg

 
DOUGHNUTS
Preheat the oven to 400°F. Line 2 rimmed baking sheets with parchment paper. Using a sharpie, trace six evenly spaced 3-inch circles on each piece of parchment. Flip the parchment so the ink is on the bottom. You’ll still be able to see it.

In a medium bowl, sift the flour, cinnamon, cloves, ginger, allspice and nutmeg. Set aside.

In a medium saucepan, bring the water, pumpkin purée and butter to a boil. Reduce heat to low and add the flour mixture in 3 additions. Use a wooden spoon to thoroughly incorporate the flour between additions. Once all the flour is added, cook until a thin coating sticks to the base of the pan, an additional 1 to 2 minutes.

Transfer the dough to the bowl of a stand mixer. With the whisk attachment, mix on medium-low speed for 2 to 3 minutes to cool the mixture. When it’s just warm to the touch, add the eggs one at a time. Scrape the sides of the bowl between additions to ensure it’s mixed well. When all the eggs are incorporated, mix for 2 more minutes to aerate the dough.

Scoop the dough into a pastry decorating bag fitted with a star tip and squeeze out any excess air. Don’t overfill the pastry bag. To create your doughnuts, pipe dough in the circles you traced on the parchment paper.

Bake for 18 to 22 minutes, or until golden brown and hollow sounding when tapped at the base. Let cool for 5 minutes.

SUGAR GLAZE
In a medium bowl, whisk the powdered sugar and milk by hand to create a sugar glaze.

Dip the top side of each doughnut in the sugar glaze. Twist your wrist while pulling upward to remove the excess. Place each on the baking sheet, glaze side up.

CINNAMON SUGAR
While waiting for the glaze to partially dry, combine all of the cinnamon sugar ingredients together in a small bowl. When the glaze is about halfway dry, sprinkle the cinnamon sugar over the glaze. Enjoy the doughnuts with a glass of cider or hot coffee!

Cherries are the traditional fruit for this delicate French dessert, but any seasonal fruit will do. Use fresh pitted sweet cherries or I.Q.F. (individually quick frozen) cherries. The puffed, golden-brown custard that forms the tart’s base is almond-scented and lightly sweet. The cherries punctuate each bite with their bright flavor. The preparation is simple enough to make while your dinner is cooking. Put it in the oven as you sit to eat, and in an hour, you’ll have an elegant dessert that is best served still warm from the oven.

Printable pdf of this recipe here.

Makes one 9-inch tart
1 Tbsp unsalted butter, melted
3 cups sweet cherries, pitted (Bing, Rainier or thawed I.Q.F.)
1 cup granulated sugar, divided
2 Tbsp pure vanilla extract, divided
1 tsp almond extract, divided
1½ cups whole milk
3 eggs
¼ tsp salt
½ cup unbleached all-purpose flour
2 Tbsp almonds, coarsely chopped
2 Tbsp powdered sugar
1 cup heavy cream
1 Tbsp amaretto

Preheat oven to 350°F. Brush the base and sides of a 9-inch baking dish with the melted butter.

In a medium bowl, add the cherries, ¼ cup sugar, 1 Tbsp vanilla and ½ tsp almond extract. Marinate for 30 minutes.

In a blender or the bowl of a food processor, place ½ cup sugar, the remaining 1 Tbsp vanilla and ½ tsp almond extract, milk, eggs, salt and flour. Blend for 1 to 2 minutes to combine well.

Preheat the buttered baking dish for 5 minutes in the oven. Pour a quarter of the custard into the dish and return to the oven for 2 minutes. Then add the marinated cherries, scattering them evenly over the base. Top with the remaining custard. Sprinkle the chopped almonds around the perimeter.

Bake for 40 to 45 minutes or until the custard puffs and is golden brown. The custard should be firm to the touch.

Let cool for 15 minutes. Top with powdered sugar.

In a separate bowl (or the bowl of a stand mixer), use a whisk to whip the heavy cream and remaining 1/4 cup sugar and amaretto to soft peaks.

This clafoutis is best enjoyed while still warm from the oven, preferably in the garden after an early summer dinner. Enjoy!