The good news is, this Vasterbottenpaj (Swedish Quiche) isn’t the type of recipe that requires extreme precision.
You’ll notice they’re not quite your typical amounts. That said, I also provided the standard amounts as well. I based my Vasterbottenpaj (Swedish Quiche) on a couple of Swedish recipes (One and Two), so I left in the metric amounts so you can see the conversions, because I think it’s fun. That said, it’s time to start gearing up for my Midsommar Menu, and first up is this Vasterbottenpaj (Swedish Quiche). While I love celebrating my Swedish heritage, I have to admit that when it comes to sports, I’m USA all the way. It feels a little ominous to post my Vasterbottenpaj (Swedish Quiche) the day before the US v.
That said, if you’re having a busy, multi-tasking full-meal sort of cooking day, you won’t notice the challenge at all because the steps are straightforward and you can use the downtime for other … Continue reading → When you’re ready to bake it, it will be a matter of throwing all of the ingredients together, rather than the make and wait all-day process this looks like. Simply make the pastry one day, roll it out and bake it another, make the apples a day or two ahead and refrigerate them. This Rye Crust Apple Custard Pie is oh-so-worth the extra effort this recipe may require, and I have broken it into a two or three day process to make it feel less arduous when I make it. It is playful and unexpected all the while fulfilling my love for old-fashioned dessert flavors. Then the tart but caramelized apples bring bushels of fall flavor and provide texture and balance to the vanilla custard. The dense, savory, buttery crust goes so well with the cool creamy custard. I love everything about this Rye Crust Apple Custard Pie, except perhaps the fact that it requires a deep-dish pan and it’s a bit of a pain to make. The cranberries make this Lingonberry Cardamom Tart wonderful as a Thanksgiving, Christmas, or even Valentine’s Day dessert and everything else about it will soon make it a family favorite. It’s as beautiful as it is rich, tart, sweet, spicy, savory and delicious. This Lingonberry Cardamom Tart definitely is worth any extra effort. I have to admit, anything that requires blind baking, like this Lingonberry Cardamom Tart, I consider to be somewhat of a pain and it better be worth the extra steps. And I keep up the rich buttery, almond paste that really makes this dessert feel Swedish to me. I add in cardamom in enough quantity to make sure it doesn’t get lost. In my Lingonberry Cardamom Tart I swap in lingonberries wherever possible. In so many ways, the original recipe waltzes around so many Scandinavian ingredients and flavors and that was enough to pique my interest right away. The second I saw it, I knew it was destined for Swedish Thanksgiving greatness. But I have a confession to make, I’ve never actually made it according to the original instructions. From a technique perspective, this Lingonberry Cardamom Tart is closely based on a Martha Stewart recipe.
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