Seasonal Desserts Recipe
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Ingredients
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Spring — Lemon Rhubarb Crisp
Summer — Peach-Berry Galette
Autumn — Spiced Pear and Maple Hand Pies
Winter — Chocolate-Orange Pots de Crème
Method
Spring — Lemon Rhubarb Crisp
- 1
Prepare filling
Preheat oven to 375°F (190°C). In a large bowl, combine 4 cups chopped rhubarb, 1/2 cup granulated sugar, 1 tablespoon lemon zest, 2 tablespoons lemon juice, and 2 teaspoons cornstarch. Toss until rhubarb is evenly coated and cornstarch is fully incorporated to thicken juices.
- 2
Assemble topping
In a separate bowl mix 3/4 cup flour, 3/4 cup rolled oats, 1/2 cup packed light brown sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon kosher salt. Add 6 tablespoons cold cubed unsalted butter. Using a pastry cutter or fingers, cut the butter into the dry mix until pieces are pea-sized and mixture is crumbly.
- 3
Bake
Transfer rhubarb filling to a 9-inch baking dish (or similar). Evenly scatter the oat topping over the fruit. Bake 30–35 minutes until topping is golden and filling is bubbling. If topping browns too quickly, tent loosely with foil for final 5–10 minutes. Let rest 10 minutes before serving.
Summer — Peach-Berry Galette
- 4
Prepare filling
Preheat oven to 400°F (200°C). In a bowl, toss 3 cups sliced peaches and 1 cup mixed berries with 1/2 cup granulated sugar, 1 tablespoon lemon juice and 1 teaspoon flour. Gently combine so fruit is coated but not mushy; let sit 10 minutes to macerate.
- 5
Assemble galette
On a lightly floured surface, roll out 1 sheet chilled pie dough to roughly a 12-inch circle. Transfer to a parchment-lined baking sheet. Mound the fruit mixture in the center, leaving a 1.5–2 inch border. Fold the dough edges up and over the fruit, pleating as needed to create a rustic edge.
- 6
Autumn — Spiced Pear and Maple Hand Pies
- 7
Cook pear filling
In a medium skillet over medium heat, melt 1 tablespoon unsalted butter. Add 3 cups diced pears, 2 tablespoons brown sugar, 1/4 cup maple syrup, 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger and 1 teaspoon cornstarch. Cook, stirring occasionally, until pears soften and mixture thickens slightly, about 6–8 minutes. Remove from heat and cool to room temperature.
- 8
Assemble hand pies
Preheat oven to 400°F (200°C). Roll out pie dough and cut into circles (about 4–5 inch rounds). Spoon about 2 tablespoons cooled pear filling onto the center of half the rounds, leaving a 1/2-inch border. Brush border with a little beaten egg (from 1 egg), top with remaining rounds and crimp edges with a fork to seal. Cut a small vent on top of each pie.
- 9
Bake
Place pies on a parchment-lined baking sheet. Brush tops with remaining beaten egg. Bake 18–22 minutes until golden brown. Cool on a rack. Serve warm or at room temperature.
Winter — Chocolate-Orange Pots de Crème
- 10
Heat cream and milk
Preheat oven to 325°F (160°C). In a small saucepan, combine 1 cup heavy cream, 1/2 cup whole milk and 1 teaspoon orange zest. Heat over medium until just simmering (small bubbles at edges); remove from heat.
- 11
Melt chocolate
Place 6 ounces chopped bittersweet chocolate in a heatproof bowl. Pour hot cream mixture over chocolate and let sit 1 minute, then whisk until chocolate is fully melted and mixture is smooth. Stir in 1/2 teaspoon vanilla and a pinch (1/8 tsp) fine sea salt.
- 12
Temper yolks and combine
In a separate bowl whisk 4 large egg yolks with 3 tablespoons granulated sugar until pale. Slowly stream about 1/3 of the warm chocolate mixture into the yolks while whisking constantly to temper. Then pour the yolk mixture back into the bowl with the remaining chocolate and whisk until smooth and combined.
- 13
Bake in water bath
Divide custard evenly among four 4-ounce ramekins. Place ramekins in a baking dish and add hot water to come halfway up the sides of the ramekins. Cover loosely with foil and bake 25–30 minutes until custards are set around the edges but slightly wobbly in the center. Remove ramekins from water bath and cool to room temperature, then refrigerate at least 2 hours before serving.