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How to bake a rustic fruit tart or galette in Convection

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 devoured.


Larissa Taboryski

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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


For the pastry:

Combine the flour, butter, sugar and salt in a large bowl and 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 375 degrees or Convection Bake mode 350 degrees.

Roll the pastry out to a 14 inch circle on a lightly floured surface and 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 and bake for 30 minutes until the crust is golden.

Serves 6


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Baked Ham with Tangerine Glaze and Roasted Carrots

Since ham is already cooked by smoking it is most often eaten cold, however heated through and brushed with a fruity glaze it makes a great centerpiece for celebration meals.  

In order to heat the ham through it usually needs a fair bit of time in a slow oven and to avoid drying out the meat it is covered until the final stage when the glaze is added. However, if you bake your unsliced ham in Convection you will not need to cover the ham and the heating through time will take approximately 1 ½ - 2 hours, depending on the weight of the ham. If you are heating a sliced ham then it must remain covered in foil to avoid drying out.

PDF Recipe



1 - smoked ham, bone-in, skin on 7 - 9 lbs

1 - bunch fresh sage leaves

¾ - cup olive oil

1 - cup unsalted butter, cut into chunks

2 - cups tangerine juice

2 - tangerines, sliced thin, seeds removed

2  - cups, packed light brown sugar

1 - cup water

½ - teaspoon whole cloves

2 - cinnamon sticks

1 ½ - lbs baby carrots

Preheat the oven in the Convection Mode 300 degrees.

Place the ham on a rack in a large roasting pan. 

Score the ham with cuts in a diamond pattern about 2 inches apart and ½ deep. 

Season generously with salt and pepper. Chop 8 of the sage leaves and mix with the olive oil to make a paste, rub all of the ham getting into the slits.

Bake for 2 hours.


Combine the  butter, tangerine juice, tangerines, brown sugar, water and spices in a heavy medium saucepan and heat over medium heat.  

Bring to a gentle boil and simmer until the liquid is reduced to a syrupy glaze, 30 - 40 minutes.

Brush the glaze over the ham when it has completed its initial heating phase. Add the baby carrots and another 8 chopped sage leaves and continue baking for another 40 - 50 minutes until the carrots are tender and the internal temperature of the ham is 150 degrees.

Serves 12

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