Ever since I’ve been back from Quebec, I’ve been on a little bit of a kick to find more French Canadian foods that I like. I wanted to make a tourtiere, which I have done before with mixed results and when doing research, I found there are about as many recipes for tourtiere as there are people in the entire province of Quebec, so I just went with my own. The one pictured is actually only a half-recipe one because I am a singleton. The recipe is for a full-sized one though. My flavor profile is traditional meat-pie filling with ground beef and some veg and gravy, and the spices lean to the pepper and paprika side of things. I did find some recipes with cinnamon and clove but that isn’t my thing for meat pies. Happy with the result and *really* happy on how flaky the crust came out.
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Pie
Pluots, apriums, apriplums, and plumcots … all these “new fangled” fruits that are hybrids of plums and apricots. Or something like that. I have to say that many of them are yummy just as eating fruit, but even better when baked as they are juicy and tart — which I really like in a pie. The variety that I used here are “Honeybunch Pluots”, which were very much like firm, dark red all the way through plums, but with a bit of a fuzzy exterior like an apricot. I added sugar and cinnamon, and then more sugar on the crust to make it a little crunchy — textural variety! This same pie can be make with any plum or hybrid variety, and if you make one with apricots, lower your sugar level somewhat. Overall, a nice little pie, if I do say so myself!
So looping back to the last of the “Use up all those extra eggs!” dishes that I made last week, here is one more. It only uses 4 eggs, but that was (along with all the other stuff that I made) enough to use up the overload. This is a cross between cheesecake and pie, the best of both worlds, and in this case, topped with blueberry compote, although you could swap that out with other flavours too!
Over the Mother’s Day weekend, I paid a surprise visit to my Mum as well as delivering treats a few family friend mothers (not my mum, but people who I have know since childhood). With one of them, I have a running joke about rhubarb, so I had to make a fancy pants rhubarb curd tart. Actually it was really easy and it turned out really nicely.
I love Lemon Tarts. They are always so distinct and palate cleansing after a hearty dinner. I like them more than anything chocolatey for sure. This one uses olive oil and less butter (though there is some) and lots and lots of meyer lemon juice. Here’s a trick to boost the lemon flavor: add just a touch of cream of tartar. It’s sort of like putting the lemon flavor on steroids.