Apple Ricotta Tart

It is definitely fall. Leaves are changing color, the air is getting crisper, and apple trees all around carry their beautiful red fruits. We are lucky to have several apple trees in our garden, so there is no shortage of apple pie, apple compote, apple chips, and apple pancakes in our kitchen right now.

An apple tart looks a little more elegant than it's rustic cousin the good old apple pie. I love them both. This tart here has a delicious ricotta cream layer, seasoned with some lemon zest. It makes the tart very fresh and light tasting. Sprinkled with some brown sugar, the apples get a nice caramelized touch. It tastes best slightly warm with some freshly whipped cream.

Blackberry Ricotta Cheesecake

I haven't made cheesecake in a while, so it was about time. I didn't want to make a plain one, but one with a fruit topping. Since summer is coming to an end, the choices for fresh fruit are getting smaller. Luckily we still had some blackberries in the garden. We picked enough of them to pile them up high on the cake, drizzled with some maple syrup.

The cheesecake batter uses a combination of ricotta, yoghurt, as well as some quark. It's really creamy, but not as heavy as when made with cream cheese. I think it would also look very pretty with raspberries, but I guess this has to wait until next year.

Peach Rosemary Muffins

I love peaches. They are in season at the peak of summer. Unfortunately I developed some kind of allergy in recent years. I can't eat them raw more than one or two at a time, but if they're baked or cooked I'd do just fine. My favorite cake for peaches is still a galette I posted here three years ago. It's always the first thing I make when they are the season. This year I paired peaches with blackberries. It was a big hit.

Being such a summery fruit, I always associate them with the Mediterranean. Usually the peaches we get in Germany are grown in either Italy or Spain. These little muffins here convey this Mediterranean summer feeling perfectly, with the best this region has to offer. Juicy and sweet peaches are combined with rosemary, pine nuts and olive oil. They are perfect to be enjoyed for the last summery days. Instead of muffins, you can also bake them as mini loaves.

Lemon Blueberry Tartlets

There are two types of lemon tarts, those with baked lemon cream, which I made before here, and those filled with lemon curd. I like both versions, even though I think the lemon curd ones taste more fresh and fruity. Instead of meringue I like to top them with fresh berries. It's delicious and also gives a nice color contrast.

Unfortunately I missed going to the forest to pick some wild blueberries this year, but I still found some nice ones at the farmers market. Feel free to top them with any berries you like.

On a site note I am happy to announce that I am the Winner at the Originality Category at this month' DMBLGIT contest with my picture of the strawberry balsamic ice-cream. Thanks to Sihi from wandering ladle for hosting this month event and congratulations to my fellow winners. Check out all the beautiful pictures on Sihi's blog.