When I created this tart, I began with a filling I love from an '80's era Boston bistro. I paired the filling with a not-very-sweet crust, adapted from an Oatcake recipe by Molly Watson, made with whole wheat flour,wheat germ, and oats, for a textured contrast with the creamy filling and chewy candied ginger. While you could easily top it with poached fruit, I wanted to keep the flavors simple for this one (though I did sneak in a bass note to the crust!) —LE BEC FIN
1 cup spelt flour or whole wheat pastry flour
1/8 cup toasted wheat germ
2 cups minus 1/8 cup rolled oats, not Instant
3/4 cup demerara or turbinado sugar
3/4 cup (12 Tablespoons/ 1 1/2 sticks)sweet unsalted butter
1 1/4 tespoon Kosher salt
1/2- 2/3 cup optional minced prunes
1/4 teaspoon baking soda dissolved in 1/4 cup boiling water
Optional glaze--1 large egg fork- beaten with 1/2 teaspoon Kosher salt
Candied Ginger Cheesecake Filling
14 ounces cream cheese
1/2 cup sugar
1/8 cup white whole wheat flour
2 teaspoons lemon juice
2 large eggs
1 Tablespoon grated peeled fresh ginger
1 teaspoon ground ginger
1/8 cup sugar
1/2 cup minced candied ginger
In This Recipe
In stand mixer with paddle, mix flour, oats, sugar and salt. Add butter and work til pea size bits. Add prunes and mix briefly to distribute them. Add water and mix briefly til all just begins to come together.
Press dough 1/8 inch thick to cover bottom and sides of 10" tart pan. Cut the top edge flush with pan. Bake 375 degrees F for 10 minutes. (Should be slightly chewy.) Cool pan on rack.
* Extra dough can be rolled out to 1/4 inch thick, cut into shapes, transferred to Silpat or parchment- covered sheet pan, and brushed with egg glaze (optional- for a shiny finish.) 12 minutes for slightly chewy. For more crisp, bake 10 minutes more at 325 degrees F.
Candied Ginger Cheesecake Filling
In a stand mixer with a paddle, mix cream cheese with flour and sugar and beat just until creamy. Add the eggs, one by one, then the fresh and ground gingers. Batter should be smooth and thick.
Pour into the pre-baked shell. Sprinkle with sugar and candied ginger. Bake ~ 35 minutes at 350 degrees F, til puffed and deep golden brown.
I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom.
I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??!
While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines.
Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!)
I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me.
I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.