Bake Happy: 100 Playful Desserts with Rainbow Layers, Hidden Fillings, Billowy Frostings, and more by Judith Fertig

Author:Judith Fertig [Fertig, Judith]
Language: eng
Format: azw3, pdf
ISBN: 9780762453092
Publisher: Running Press
Published: 2015-06-02T04:00:00+00:00

SO HAPPY TOGETHER

Sweet Potato + Apple Cider

Sweet potato, so soft and mild, needs a little flavor contrast to be really interesting. Boiling apple cider until it reduces to a syrupy deliciousness results in a concentrated apple flavor that gives sweet potato an extra dimension.

Cinderella Pumpkin Tart with Toffee Glass Slippers

Everybody loves a Cinderella story. This tale of the persecuted heroine, transformed—can’t we relate?—has popped up in 345 variants around the world, according to folklorists who count those things. The one we’re most familiar with is the 1697 Charles Perrault tale with a fairy godmother, mice and birds that help out, and a pumpkin that turns into a carriage. The pumpkin of choice is a French heirloom, Rouge Vif d’Etampes, also known as the Cinderella pumpkin. Not only does this vivid orange, squatty pumpkin make for a good fairytale carriage, but it also makes an elegant tart with a couture color. To me, this tart compares to traditional pumpkin pie as a glass slipper compares to a garden clog. Look for this variety of pumpkin before Halloween, then keep it in a cool, dry place until you need it, or make the pumpkin purée right away. You will have more pumpkin purée than you need for one tart, but you can freeze it for up to 3 months and use it in Marbled Pumpkin Brownies (page 151) or other dishes calling for pumpkin purée. If you can’t find a Cinderella pumpkin, simply wave your kitchen wand and turn a small sugar or pie pumpkin or a butternut squash into what you need. A scattering of clear toffee shards on the finished tart adds that final “dressmaker detail.”

MAKES 1 (8-INCH/20-CM) TART

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