autumn dessert

Recipe video above. This delightful Pear Tart is filled with a frangipane cream made with pistachios rather than the usual almonds, which gives it a dazzling green colour and stunning flavour. It&#039;s a perfect Autumn dessert that makes the most of ripe pears when they&#039;re in season. Smart and yet rustically casual, this tart is fitting for any occasion!

Pistachio Pear Tart

Sweet Tart Crust ((Note 1))

pears

lemon (,

water

white sugar

tsp vanilla extract

/ 7 tbsp unsalted butter

caster sugar

pistachios (unsalted, roasted) (, shelled and skinned (blitz until fine powder))

tbsp pistachios (unsalted, roasted) (, finely chopped (for sprinkling))

apricot jam (, mixed

Make and bake Tart Crust, then fully cool before using.

Peel, remove stem, then halve and core (I use melon baller). Keep peeled pears in a separate bowl of water with a squeeze of lemon juice (to stop them going brown).

Place 2L / 2 quarts water, sugar and vanilla in a pot and bring it to a boil. Lower heat so the water is rippling but there are no large bubbles breaking on surface. Beads of tiny bubbles is fine.

Place pears into pot, poach for 20 - 25 minutes until pears are soft all the way through. Check with a knife on the side, not top of pears. (Note 5).

Once cooked, drain on paper towels until fully cool.

Poached pears

Mix butter and sugar with a wooden spoon until smooth.

Add eggs one at a time, whisking each until fully incorporated before adding the next.

Mix in pistachio until fully incorporated.

Pistachio filling:

Preheat oven to 200°C/390°F (180°C fan).

Spread pistachio mixture in tart crust, and smooth the surface.

Place 7 pear halves on top in a radial pattern with the narrow ends pointing inwards. Cut the 8th half so it will fit in the centre, and place in middle of tart. Slightly push pears in so that they&#039;re partially submerged (see reference photo / video above).

Bake for 35 minutes. Remove from oven.

While still warm, brush with apricot jam glaze to make it shiny, then sprinkle with chopped pistachios.

Fully cool, then slice to serve. It&#039;s beautiful just served as-is. Optional extras: a dollop of creme fraiche (pictured in post), whipped cream or ice cream.

Constructing tart:

Pear muffins with a coconut crumble? Sign us up.

Pear and cardamom crumble muffins recipe

vanilla bean paste

unsalted butter,

sour cream,

egg,

tsp cardamom

tsp cinnamon

almond meal

(55 grams) plain flour

1/6 cup (40 grams) brown sugar

(25 grams) cashews, roughly chopped

tbs coconut

cardamom

lightly salted butter, chilled, cut into 5mm pieces

“Made with spelt flour, fresh carrots and a sharp apple purée, this cake is so unbelievably moist that I want to call it a pudding, but I’m going to resist as it’s good to eat at any time," says Gill Meller. This is an edited extract from Root, Stem, Leaf, Flower by Gill Meller (Hardie Grant Books, $49.99) and is available where all good books are sold.

Apple, carrot, lemon and cinnamon cake recipe

apples

light brown soft sugar

currants

& lemon

sunflower oil, plus extra to grease

eggs

carrots, peeled,

tbs grated root ginger

cinnamon

tsp baking powder

spelt flour

lemon

unsalted butter, softened

pure icing sugar, sifted

Calendula flowers, petals picked, to decorate (optional)

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

Treacle tart is a British classic, and Mary Berry shows you how to make it to perfection. This version has a fancy lattice woven top to show off to all your guests. But Mary makes it very easy. 

Mary Berry’s treacle tart

flour

golden syrup

150 grams/5½oz fine fresh white breadcrumbs

lemons, zest and juice

egg, egg

My STP is altogether deeper and darker than the original version: it is still sweet, but the muscovado sugar and black treacle give it an almost savage intensity. It seems redolent of ginger, cloves, allspice – and yet none of these spices are used. It’s a miracle. I don’t understand it – but then, miracles are not to be questioned.

Equipment: You will need a 23x23cm/9x9in square baking dish. 

Nigella's sticky toffee pudding

200 milliliters/7fl oz water

tsp bicarbonate of soda

grams/2½oz unsalted butter, softened,

tbsp black treacle

grams/1¾oz dark muscovado sugar

free-range eggs,

150 grams/5½oz plain flour

grams/5½oz unsalted butter, softened

300 grams/10½oz dark muscovado sugar

200 milliliters/7fl oz double cream,

Nigella embraces the cosiness of tradition with a Christmas Classic, Sticky Toffee Pudding. The muscovado sugar and black treacle give her version an almost savage intensity

Nigella's Sticky Toffee Pudding

This awe-inspiring dessert is the perfect balance between impressive and absolutely comforting.

Golden syrup and apple dumpling pie recipe

golden syrup,

unsalted butter, chopped

(80 milliliters) thickened cream

Granny Smith apples, peeled, cored cut into 2cm-thick wedges

Ice cream, to serve

cold unsalted butter,

(300 grams) self-raising flour

eggs, lightly beaten

(60 milliliters) thickened cream

Made with a handful of pantry staples, this easy apple coffee cake is quick to throw together – perfect for any last-minute fall gatherings.

Easy Apple Coffee Cake

white cake mix (15.25 ounces)

apple pie filling (21 ounces)

applesauce

light brown sugar (lightly packed)

all-purpose flour

apple pie spice

salt

unsalted butter (softened to room temperature)

Preheat oven to 350°F. Spray a 9x13-inch pan with cooking spray and line with parchment paper. Set aside.

In a large bowl, use an electric mixer to beat together cake mix and eggs until well combined. Mixture will be thick.

Switch to a spatula and mix in the apple pie filling and applesauce until well combined. Spread into the prepared pan.

In a medium bowl, mix together the brown sugar, flour, apple pie spice, and salt. Work the butter into the mixture with a fork, pastry blender, or your fingertips until large clumps form. Sprinkle over the cake batter.

Bake for 40-45 minutes, or until a toothpick inserted in the center of the cake comes out clean.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1694100460/nxstdalewtzy1mwhafl4.mp4

This dish makes the perfect ending to a relaxed dinner party, special yet stress-free

Spiced baked figs with ginger mascarpone

figs

tbsp butter

tbsp clear honey

brown sugar

tbsp orange juice

star anise

stem ginger

tbsp ginger syrup

tub mascarpone

Heat oven to 200C/180C fan/gas 6. Lay the figs in an ovenproof roasting dish, dot over the butter and drizzle with honey. Sprinkle over the sugar and cinnamon, then pour over the orange juice and mix lightly. Nestle the star anise amongst the figs and roast for 15-20 minutes.

When ready to serve, mix the ginger and syrup through the mascarpone. Place 4 fig halves, drizzled with syrup, on a plate with a dollop of mascarpone and some shortbread fingers.

This moist spice cake is flavored with rich apple butter and topped with a decadent brown butter frosting. This apple butter cake is fall perfection in every bite!

Apple Butter Cake

baking powder

baking soda

fine sea salt

sugar

vegetable oil

vanilla extract

apple butter

grated apple (from about 1 large or 2 small peeled apples)

brown butter frosting

Preheat oven to 350°F. Spray a 9x13-inch cake pan with cooking spray and line with parchment paper. Set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, apple pie spice, and salt. Set aside.

In a large bowl, whisk together the sugars and vegetable oil. Add the eggs and vanilla and whisk until well combined.

Switching to a spatula, alternate adding the flour mixture with the apple butter: add a third of the dry ingredients, followed by half of the apple butter, making sure to mix until combined after each addition. Repeat, ending with the final addition of the dry ingredients.

Fold in the grated apple. Spread the batter into the prepared pan and bake for 40-45 minutes, until a tester inserted into the center of the cake comes out clean.

Cool completely on a wire rack before topping with brown butter frosting or your favorite frosting of choice.

https://content.jwplatform.com/videos/vgDeWUqy.mp4

This dessert is like a big kiss on the lips. All of the toffee and pecan flavor will have you reaching for another slice.

Pecan toffee cheesecake

pecans

chocolate digestive biscuits, roughly broken

butter

150 grams/5 ounces white chocolate,

full-fat cream cheese

150 milliliters/5fl oz double cream

free-range eggs

300 milliliters/10fl oz double cream

Visually striking, incredibly easy, and utterly delicious dessert, perfect for the fall!

Puff Pastry Apple Donuts

honeycrisp apples (medium)

puff pastry (I use the tenderflake brand which is

tbsp sugar

avocado or olive oil (for brushing)

Preheat the oven to 375°F and line a baking sheet with parchment paper. Thaw the puff pastry according to package directions. 

Place the apples on their sides on a cutting board and slice into ¼-inch thick rounds, making 8 to 10 slices. Use a small cookie cutter or the lid of a pop bottle to punch out the cores, creating donut shapes.

On a lightly floured surface, roll out the puff pastry and slice into 8 long, even strips. Wrap each strip around an apple ring, slightly overlapping as you go, until fully covered. Place the wrapped rings onto the prepared baking sheet.

In a small bowl, mix together the sugar and cinnamon. Lightly brush both sides of each donut with oil, then generously sprinkle with the cinnamon sugar mixture.

Bake for 25 to 30 minutes, until the pastry is golden brown and crisp. Allow to cool slightly before serving. These are best enjoyed immediately! 

Experience the perfect harmony of tart apples and velvety custard, all nestled in a buttery crust. It’s a warm slice of comfort that’s perfect for any occasion.

French Apple-Custard Pie

pre-made pie crust (9-inch)

lemon juice

heavy cream

Preheat your oven to 375&deg;F (190&deg;C).

Roll out your pie crust and fit it into a 9-inch pie dish, trimming any excess dough around the edges.

In a large mixing bowl, combine the apple slices with lemon juice, 1/4 cup of sugar, and cinnamon. Toss to make sure apples are evenly coated.

Arrange the apple slices in the prepared pie crust, creating a slightly overlapping pattern.

In a medium bowl, whisk together the eggs and the additional 1/4 cup of sugar until blended.

Stir in the heavy cream, vanilla extract, and salt, mixing until the custard base is smooth.

Pour the custard mixture evenly over the apples in the pie shell.

Bake in the preheated oven for about 45-50 minutes, until the custard is just set and the pie is golden. The custard should jiggle slightly in the center when shaken.

Remove from the oven and cool the pie for at least 30 minutes before serving, allowing the custard to fully firm up.

Top 12 autumn dessert recipes from across the web

The most viewed autumn dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pistachio Pear Tart

Pear and cardamom crumble muffins r...

Apple, carrot, lemon and cinnamon c...

Mary Berry’s treacle tart

Nigella's sticky toffee pudding

Golden syrup and apple dumpling pie...

Easy Apple Coffee Cake

Spiced baked figs with ginger masca...

Apple Butter Cake

Pecan toffee cheesecake

Puff Pastry Apple Donuts

French Apple-Custard Pie

Top 12 autumn dessert recipes from across the web

The most viewed autumn dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pistachio Pear Tart

Pear and cardamom crumble muffins r...

Apple, carrot, lemon and cinnamon c...

Mary Berry’s treacle tart

Nigella's sticky toffee pudding

Golden syrup and apple dumpling pie...

Easy Apple Coffee Cake

Spiced baked figs with ginger masca...

Apple Butter Cake

Pecan toffee cheesecake

Puff Pastry Apple Donuts

French Apple-Custard Pie

The most viewed autumn dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine