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Rustic Fruit Tart with Strawberries and Rhubarb

Once you realize how simple it is to make a good pastry crust it’s easy to whip up one of summer's best desserts, a rustic fruit tart. The pastry comes together in minutes but does need to rest for at least 30 minutes in the refrigerator. Then the pastry is rolled out into a large circle, placed on a flat baking sheet, topped with a little filling and the fruit and the sides folded in. After 30 minutes in the oven it’s ready to be enjoyed.

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1 ½ cups unbleached all-purpose flour

1 stick unsalted cold butter, cut into small pieces

1 tsp sugar

Pinch of salt

¼ cup ice cold water


1 8oz container Mascarpone cheese

2 tbsp sugar

1 basket large strawberries, cut into ½” thick slices

1 stalk rhubarb cut into thin slices


Combine the flour, butter, sugar and salt in a large bowl. Cut the butter in using a pastry blender until the mixture resembles coarse meal. Or the really easy method: place the ingredients in the bowl of a food processor and pulse to achieve a coarse meal. Dribble the water in and continue mixing until the pastry forms a ball. Flatten the pastry into a disc, wrap in plastic wrap and refrigerate for 30 minutes.

Forming and baking the tart:

Heat the oven in the Bake mode 400 degrees or Convection Bake mode 375 degrees.

Roll the pastry out to a 14 inch circle on a lightly floured surface. Carefully transfer the pastry to a flat baking sheet.  Carefully spread the Mascarpone cheese over the pastry leaving a 3” border then sprinkle with 1 tbsp of the sugar. Arrange the fruit over the top and sprinkle the remaining 1 tbs of sugar over the fruit.  Fold in the edges of the pastry crimping where necessary.

Slide the baking tray into the oven on the second rack position from the bottom. Placing it closer to the bottom heating element will ensure the crust cooks through. Baking for 30 minutes until golden.



Almond Orange Olive Oil Cake

One of the great mysteries of the the appliance industry is that most ovens sold nowadays feature Convetion cooking modes; however, recipes rarely reference cooking with Convection.


Larissa Taboryski

PDF Recipe



1 - cup whole raw almonds lightly toasted and cooled

¾ - cup twice-sifted cake flour

1 ½ - teaspoons baking powder

Pinch of kosher or sea salt

4 - large eggs

1 - cup sugar

1 - teaspoon vanilla extract

Finely grated zest of one small orange or Meyer lemon

⅔ - cup extra virgin olive oil

Toast the almonds in the Convection Mode 325 degrees until golden brown inside, set aside to cool completely. 

Leave the oven set at 325 or change to 350 degrees if using standard Bake Mode.

Butter the bottom and sides of a 9” round cake pan and line the bottom with a circle of parchment paper.

Place the almonds in a food processor with one third of the cake flour and process until almost as fine as sand.  

In a medium sized bowl whisk together the remaining cake flour, baking powder and salt then whisk in the ground almond mixture.

In a stand mixer fitted with a whisk attachment, whip the eggs on high speed until well-blended. Add the sugar gradually then add the vanilla and orange zest. Continue whipping on high speed until the mixture triples in volume, about 3 minutes.

On low speed, add the flour mixture in three batches alternating with the olive oil and beating just until the batter is blended. 

Pour the batter into the prepared pan and bake until firm to the touch in the center.  Cook in the pan for 10 minutes before inverting onto a rack.

Recipe from “Wine Country Table ” author Janet Fletcher

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