More than a recipe from Orange Peel Bakery
As usual – the photo caught my attention – a delicious, mouthwatering baked something or other – This one looks berry, juicy and baked brown nutty … some sort of tart – oh yum!
Curious (and hungry!) – I checked out the article hoping for a recipe. Lucky me – it was there! Then, I read the accompanying article and got more than a recipe. The article is a great read and offers a fascinating profile and insight of an interesting baker with an intriguing bakery to investigate – wood fired oven – Martha’s Vineyard…and an honorable mission, as well as.
Orange Peel Bakery is definitely on my list of places to visit– Not just to sample the baked goods which sound (and look) amazing – but to experience the setting and support the admirable mission of the baker, Juli Vanderhoop.
Read the article for yourself and learn more of what I am referring to:
Trained by a Medicine Man on Martha’s Vineyard, One Baker Gives Rise to an Honest Community
Let me know if you have a chance to visit Orange Peel Bakery – located at 22 State Rd, Aquinnah Martha’s Vineyard, and share your experience with us!
Here is the recipe. BEWARE: it is enough for a Bakery production– it makes EIGHT tarts! Looks easy to reduce. I’ll let you know if I manage it.
- 2 ½ cups slivered almonds, divided
- 4 cups all-purpose flour
- 4 cups oats
- 1 tablespoon and one teaspoon baking powder
- 2 teaspoons salt
- 2 cups (four sticks) cold butter
- 2 cups brown sugar
- 4 tablespoons almond extract
- 2 eggs
- 2 ½ cups raspberry jam
- 1. Sauté ½ cup of the almonds in a pan until golden brown and set aside.
- 2. In a mixing bowl combine the flour, oats, remaining almonds, baking powder and salt. Set aside.
- 3. In another bowl combine the butter and brown sugar. Add the almond extract and eggs and blend.
- 4. Add the dry ingredients to the creamed mixture, and mix until well blended. Press the mixture into eight 8? tart pans, onto the bottom and up the sides, leaving enough room for filling.
- 5. Bake the tarts at 360 degrees for 25 minutes. Remove them from oven and when cool, fill the shells with raspberry jam and top with the reserved toasted almonds. Bake the tarts for an additional 25 to 35 minutes, until the crusts are a rich, golden color.
- 6. Remove from the oven and let cool. Cut each tart into pieces and serve.