Give a girl a break...this was my first lattice top!

This recipe is too easy for me not to pass it on to you.  Sure, sometimes I go out and buy prepared pastry dough, but this recipe is so simple, and costs about $1 to make (the recipe makes two pie crusts, so it is actually 50 cents each).  This crust works perfectly for savory recipes and sweet ones.  Plus..it is fun to make!  This is a great, no-fuss pie dough....nothing to be intimidated by when making this recipe.

"W" for Weiss!!!!!  This is a Potato Bacon Torte that called for 2 crusts..one on top and one on the bottom.  Some of the cheese has bubbled through the top crust, but it still looks rustic and hearty.  It definitely tasted good!

Previously thought of as a humble, "poor man's pudding", this version is anything but.  It is rich, creamy, decadent and flavorful.  I'll bet when you serve it, no one will even guess it is bread pudding.  They key is to use a fairly good quality of chocolate chips.  Nestle Semi-Sweet are fine, but Ghiradelli Bittersweet chips are the best.  Try to avoid the generic brand of chocolate chips, as they leave a chemical aftertaste (IMHO).  I would suggest making this dessert the day before you intend to serve it (if you are planning on preparing this dish ahead of time).  See directions for exact method.

How impressive is this tart?  I learned how easy it is to make at the Viking Cooking School's Pie and Tart Workshop.  We began with a Pate Sucré (a sweet short pastry) as our tart shell, blind baked it (or pre-baked it), filled it with lemon curd, and decorated it with fresh fruit.  I would have never ordered this in a restaurant, but it was so incredibly delicious, I am now hooked.  The tart shell is crispy and nutty, and the curd is lemony, sweet and buttery.  Plus...you can make them up to two days in advance!!!  This is the perfect dessert to serve on a hot summer night, or as an end to a rich, heavy, holiday meal.

I'll take you through this recipe step by step.  It may seem overwhelming, but I promise you, this is not difficult to make.  It may be a little time consuming, but there are no special cooking skills involved.  Everyone in the class had a gorgeous tart to bring home, whether they were beginners or seasoned cooks.  You can make the tart shells and the lemon curd in advance, not to mention that the entire tarts can be assembled in advance.

Let's start with the Pate Sucrée, or the sweet, short pastry.  It is very simple to make.  This pastry can be used for pies, tarts and other sweets.  It should be tender and flaky.  It won't stick to your pan, and will have little shrinkage.  It is a great, all around recipe to have.

Pate Sucrée

9 T. unsalted butter, room temperature

1 c. confectioners' sugar, sifted

1/4 tsp. vanilla bean paste (or scraping from the inside of one vanilla bean)

1 large egg

1 3/4 c. all-purpose flour

pinch salt

In an electric mixer, fitted with the paddle attachment, cream the butter and the sugar until smooth.  Add the vanilla and the egg and mix until just incorporated.  Add the flour and the salt.  Continue mixing until the dough just comes together, about 30 seconds.

Turn dough onto a lightly-floured surface and divide into two disks.  Wrap each disk in plastic wrap and refrigerate for a minimum of two hours, or up to overnight.  You can even freeze the dough at this point for up to three months.

Before rolling out, remove the disks from the refrigerator (thaw in the fridge overnight if they have been frozen) and let stand at room temperature for 20 - 30 minutes to soften.   You know have your dough ready to use!

On a lightly floured surface, roll one dough disk into a 1/4 inch thick circle disk, about 12 inches in diameter.

Place the dough in a buttered 9 inch tart pan and press into the sides of the pan.  Chill for 30 minutes before baking.

Prick the bottom of the pastry with a fork and line with parchment paper.  Fill to the brim with uncooked beans or pie weights.

Bake at 350 for 30 - 40 minutes, or until tart is golden brown.

Lemon Curd

6 large egg yolks, lightly beaten

3/4 c. white sugar

1/2 c. fresh squeezed lemon juice

2 T. lemon zest, divided

1 stick unsalted butter, chilled and cut into small cubes

Whisk together eggs, sugar, lemon juice and half of zest in a large metal bowl.  Place the bowl over a pan of simmering water and cook, stirring frequently, until very thick, about 20 - 25 minutes.

Add butter, one piece at a time, stirring constantly, until butter is incorporated.

Strain through a coarse strainer into a bowl and stir in remaining zest (optional).  Cool completely, then cover with plastic wrap and refrigerate until needed.

Fruit Topping:

1/2 c. apricot preserves

2 T. water

2 c. ripe seasonal fruit (bananas, berries, grapes, mangoes, etc.)

In a small pan, mix the preserves and water over low heat until melted.  Half of the glaze will spread on the bottom of the tart shell and half will be used to glaze the fruit.

To Assemble...

Using a pastry brush, spread some apricot glaze over the bottom of the tart shell.  Next, spread in enough lemon curd to fill the tart shell about 2/3 of the way to the top.  Arrange your fresh fruit in an attractive pattern on top.  Lightly brush the remaining apricot glaze over the fruit.  Serve immediately, or refrigerate for up to two days.

Two cakes in one month from Barefoot Blogger!  I guess I could have worse things to complain about.  After all, who doesn't love a homemade, frosted chocolate cake!  Should I keep it, or give it away?  Hmmmm..... This months' recipe was chosen by Mary of Passionate Perseverance.  You can find the link to the recipe at Food Network's website, or right here.  If you are a fan of The Barefoot Contessa cooking show on Food Network, checkout the blog Cooking for Comfort, for a quick bio on all of Ina's "regulars".

The cake was delicious.  Not too sweet, very moist, and very easy to prepare.  After reading the reviews on Food Network, I decided to make two 8 inch cakes, and one 6 inch cake, because several reviewers complained that their 8 inch cake pans overflowed in the oven.  They were correct, this recipe makes a lot of batter.  I also had enough frosting for all three cakes.

cakes 1, 2 and 3

Beatty's Chocolate Cake

non-stick cooking spray

1 3/4 cups all-purpose flour

2 cups sugar

3/4 cups good cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 cup buttermilk, shaken

1/2 cup vegetable oil

2 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup freshly brewed hot coffee

Chocolate Buttercream, recipe follows

Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting:

6 ounces good semisweet chocolate (recommended: Callebaut)

1/2 pound (2 sticks) unsalted butter, at room temperature

1 extra-large egg yolk, at room temperature

1 teaspoon pure vanilla extract

1 1/4 cups sifted confectioners' sugar

1 tablespoon instant coffee powder

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.