sweets and fruit Francesca Zani sweets and fruit Francesca Zani

Madeleines

Yield: 18-24 large

GATHER THE GOODS

1 1/4 c. (180 g) all purpose flour

3/4 teaspoon baking powder

1/4 teaspoon kosher salt

2 large eggs

2/3 cup (132 g.) granulated sugar

1 1/2 teaspoons vanilla bean paste (or extract)

6 tablespoons butter, melted and warm

MAKE IT

  1. In a medium bowl whisk flour, baking powder, and salt for about 1 minute

  2. Mix vanilla into butter. Slowly stream in warm butter.

  3. In a clean bowl of a stand mixer with beaters attached, whisk eggs on high speed until they begin to getting bubbly and frothy. Slowly stream in sugar until a thick mixture forms. The egg and sugar will be pastel yellow, airy, and loose when stirring with the whisk.

  4. Remove the bowl from the mixer and gently fold in flour. Take about a 1/4 of the flour and mix in- you don’t have to worry too much about folding here. This step allows you to create a “heavier” homogenous mixture so folding the remaining flour in is easier. Add 1/2 of remaining flour and fold until nearly combined, it’s ok if there are a few small pouches of flour. Add half of the butter and fold. Repeat with remaining flour and butter. The mixture will appear aerated with large tears of batter separating as you mix.

  5. Place in fridge for at least 30 minutes or up to over night.

  6. Preheat oven to 425 °F and butter the tin. Bake for 10 to 15 minutes depending on how much you fill the pan. Should be a about 1 tablespoon scoops.

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sweets and fruit, sweets & fruit Francesca Zani sweets and fruit, sweets & fruit Francesca Zani

Lemon Curd & Pink Apple Crisp

Gather the Goods

7 medium Lucy Glo apples, sliced

10.5 ounces lemon curd (Trader Joe’s brand is the best)

1 pre-made pie crust (Trader Joes!)

vanilla ice cream for serving



Crispy Crumble

3/4 cup all purpose flour

1/2 cup rolled oats

3/4 cup loosely packed brown sugar

pinch of Himalayan salt

2 sticks room temp butter, cubed



MAKE IT

  1. Preheat your oven to 350 degrees.

  2. In a large bowl mix together the berries, basil, mint, sugar, vanilla, lemon juice and zest, cornstarch, and pinch of salt. Mix gently so the berries to not mash and break apart (this will happen in the oven).

  3. Set the berry mixture aside allowing the berries to macerate while you make the crumble.

  4. In another large bowl combine the flours, rolled oats, hazelnuts, brown sugar, and salt. Use a whisk or your fingers to sift through the mixture to ensure it’s combine thoroughly.

  5. Add in the butter a few cubes at a time and with your fingers knead the butter into the dry mixture. It will come together once large crumbles mold.

  6. Pour the berry mixture into prepared casserole dishes (mini or large) and bake until the top is golden and the berries are bubbly.

  7. Serve the Basil Berry Crisp warm with vanilla ice cream!

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