Commission for Jeremy, finished AT LAST. This is officially the most characters I’ve ever fit into one drawing. I’m so happy! @_@
Maple Yogurt Pound Cake
1/2 cup grade B maple syrup
3/4 cups yogurt, preferably not nonfat
1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon lemon zest
1.5 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup oil
Position rack in center of oven and preheat to 350°F. Generously butter 8 1/2×4 1/2×2 1/2-inch metal loaf pan.
Combine syrup, yogurt, eggs, sugar, vanilla, and lemon zest. Stir or whisk to combine. In a separate bowl, combine flour, baking powder, and salt. Add to wet ingredients and stir to incorporate. Add oil, and fold gradually until oil absorbs into the batter.
Pour batter into prepared loaf pan. Place pan on baking sheet in oven and bake until tester inserted into center comes out clean, about 50 minutes. Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack. Turn cake upright on rack and cool completely.
Maple Butter Tarts
For the crust:
1 ½ cups all-purpose flour
½ cup confectioners’ sugar
¼ tsp salt
1 stick plus 1 tbsp (9 tbsp) cold unsalted butter, cut into ½-inch pieces and frozen for 20 minutes.
2 large egg yolks
For the filling:
½ cup dark, unsulphured raisins
¼ cup whisky
2 tbsp unsalted butter, softened
½ cup light brown sugar
¼ cup maple syrup
¼ cup corn syrup
1 tsp pure vanilla extract
½ tsp vinegar
½ tsp kosher salt
1 egg, lightly beaten
Prepare the crust:
Sift the flour, icing sugar and salt, put them in a food processor. Scatter the pieces of butter over the flour mixture and pulse until the butter is coarsely cut in. Stir the egg yolks and add them a little at a time, pulsing after each addition. When the yolks are in, process in long pulses until the dough forms clumps. Turn the dough out onto a work surface and knead very lightly just to incorporate any dry ingredients that have escaped mixing. Refrigerate the dough for 1 hour.
Butter 6 3-inch tart pans with removable bottom. On lightly floured surface or on parchment paper, roll the dough into 1/8-inch thickness. Cut the dough into circles a couple inches larger than the tart pans. Carefully transfer the rolled dough into the prepared pans and press the dough onto the bottoms and up the sides of the pans. Cut the excess of the dough. Dock the bottoms of the crusts with a fork and freeze for at least 30 minutes. If you are not planning to bake right away, wrap the crusts tightly and keep in the freezer until needed. Do not defrost before baking!
Preheat the oven to 350 F. Butter the shiny side of foil and fit it, buttered side down, tightly against the crusts. Fill with dry beans or pie weights and bake for about 15 minutes, until set. Carefully remove the foil and bake the crusts for another 8-10 minutes until light golden. Transfer the crusts in its pans to a cooling rack and cool to room temperature. Maintain the oven temperature.
Make the filling, bake the tarts:
A day before baking, put the raisins in a small saucepan, cover with water and bring just to a boiling point. Drain the raisins, place them in a small bowl, add the whisky, cover and refrigerate overnight. When ready to bake, drain and pat dry the raisins. Divide them among the prebaked tart crusts.
In a small bowl, using a wooden spoon, mix the butter and sugar together until combined. Add the remaining ingredients and mix to incorporate. Don’t whip the mixture, just stir. Divide the filling between the tart shells and bake at 350F on the center rack for about 18-20 minutes, until the filling is puffed and bubbly, and golden brown.
Cool the tarts on the rack for 5 minutes, then unmold. Cool completely on the rack.