Celebrating Citrus, Winter's Seasonal Fruit

Dip lime and coconut cookies in white chocolate and find bright flavor in a dark season.

Jewish Week Online Columnist

In these cold winter months, its still possible to get bright pops of flavor in your food in the form of citrus! Oranges, grapefruits, lemons and limes all have sharp, delicious flavors that are perfect in a variety of baked goods (see lemon curd linzer torte, orange chocolate tart or coconut grapefruit cupcakes).

1/2 cup unsweetened shredded coconut
1 1/2 cups sugar
zest of one large lime
1 cup (2 sticks) butter or margarine, softened
1 egg
1/2 teaspoon vanilla
3 tablespoons lime juice
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup white chocolate chips

Sweet Fruit Tarts: Make Them, But Don't Bake Them

Fruit tarts with buttery crust, pastry cream, and fresh, unbaked fruit are just what summer called for.

Online Jewish Week Columnist

I love making pies and tarts. You can find one cooling on my kitchen table almost every Friday throughout the summer months, filling the room with the aroma of peach, apple, strawberry, cherry or any other rich fruit filling. But recently I've found a fun and exciting new method to serve fresh fruit desserts, one without any cooking or added sugar, just the natural sweetness of the fruit.

Enter these mini tarts filled with sweet, rich pastry cream and topped with diced fresh, unadorned fruit.

For Tart Dough:
2.5cups (300g) flour
1 cup (200g) butter or margarine
1/2 cup (100g) sugar
1 large egg
For Pastry Cream:
2 cups milk
6 egg yolks
1/2 cup sugar
1/3 cup cornstarch
1.5 tsp vanilla
3.5 tbsp butter or margarine, softened
Fresh strawberries and kiwis (or fruit of your choice), sliced
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