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Tate’s Bake Shop ~ Baking For Friends ~ a Chocolate Raspberry Tart and a Giveaway

“A destination … worth putting miles on the odometer” is what The New York Times said about Tate’s Bake Shop.  It is the recipient of multiple best bakery awards and is regarded as a “must-visit” Hampton’s destination.  There are more than 100 offerings for its customers to enjoy, from breads, muffins, cakes, pies, seasonal specialties, and of course, cookies!

Photo credit:  Forbes Traveler

Kathleen King is the baker and owner of Tate’s Bake Shop in Southampton, New York, and the author of Tate's Bake Shop Cookbook.  She started baking her chocolate chip cookies when she was 11, and sold them at her father’s North Sea Farms roadside stand, never looking back. 

Kathleen King - Photo credit:  New Haven Register

And, now, Kathleen King has done it again!  She has written another great cookbook, Baking for Friends, which is chock-full of incredible recipes, featuring exclusive baking tips and tricks, in her straightforward manner.  It is the ideal go-to cookbook for beginning bakers and professionals alike.

I was so happy to receive Kathleen’s Baking for Friends, and drooled my way through all the recipes, when it arrived in the mail the other day.  It consists of 7 chapters with over 120 easy-to-bake recipes; some of them even with “catchy” names, plus recipes for health and lifestyle baked goods also:  gluten-free, low-fat, vegan, and nut free recipes.   

Blackout Cupcakes

Cherry Chip Party Cake

Blackberry Galette


There are so many enticing recipes to try ~ Maple, Bacon, and Date Scones; Robin’s Blueberry Buckle - Julia’s Way, Coconut Custard Pie, Cutie Pie (using clementine juice), Chubby Tates (cookies!), Hurricane Irene Cookies, Caramel Cake (Ummm, mmm!), Cardamom Cake, Blackout Cupcakes, and Chocolate-Blood Orange Marble Cake (wow!).  And the recipe I chose to make first:  Chocolate Raspberry Tart!


The tart is decadent, and is a beautiful, almost black, sleek-looking dessert.  The filling is smooth and not too sweet, and is the perfect finish to a special occasion.  Leave it plain, top it with fresh raspberries, or add a dollop of whipped cream to the slices before serving.

Chocolate Raspberry Tart

For the filling:

1¼ cups heavy cream
8 ounces bittersweet (62% cacao) chocolate, finely chopped
½ cup seedless raspberry jam
Chocolate Pastry Tart Crust, baked and cooled (recipe below)

1.  In a medium saucepan, bring the cream to a boil over medium heat.  Remove from the heat.  Add the chocolate and let stand for 3 minutes to soften.  Whisk until melted and smooth.  Whisk in the jam.  Pour into the prepared tart crust.

2.  Refrigerate, uncovered, until the filling is chilled and set, at least 2 hours, and up to 1 day.

3.  Remove the sides of the pan, cut into wedges, and serve chilled.

Chocolate Pastry Tart Crust
Makes one 9-inch tart shell

10 tablespoons (1¼ sticks) salted butter, at room temperature
½ cup firmly packed dark brown sugar
1 teaspoon pure vanilla extract
6 tablespoons Dutch-processed cocoa powder, plus more for rolling the dough
1 cup unbleached all-purpose flour

1.  In a large bowl, beat the butter, brown sugar, and vanilla with an electric mixer set on high speed until light and fluffy. About 2 minutes.  With the mixer on low speed, beat in the cocoa powder.  With the mixer on low speed, add the flour and mix until combined.  Shape into a thick dish and wrap in plastic wrap.  Refrigerate until chilled, at least 2 hours, or up to 1 day.  (The dough is easiest to roll out if chilled but not rock hard.  If it is very cold and firm, let stand at room temperature for about 15 minutes before rolling.)

2.  Dust a work surface with cocoa powder.  (Flour leaves marks on the dark cocoa dough that I don’t like.)  Roll the dough out into a 12-inch round about 1/8 inch thick.  Transfer to a 9-inch tart pan with a removable bottom.  Roll a rolling pin over the top of the pan to cut off the excess dough.  Freeze for at least 30 minutes.  (Or cover with plastic wrap and freeze for up to 1 month.  Thaw in the refrigerator before using.)

3.  Position an oven rack in the center of the oven and preheat the oven to 375 degrees.

4.  Put the tart pan on a rimmed baking sheet.  Prick the bottom of the crust with a fork to vent it.  Lay a piece of aluminum foil over the entire surface of the dough and press so it conforms to the tart pan.  Fill the foil-lined shell with small dried beans.  Bake until the exposed dough looks set, about 20 minutes.  Lift off the foil with the beans.  Continue baking, pricking the crust again if it puffs, until the pastry looks crisp, about 10 minutes more.  Let cool completely on a wire cooling rack. 

Surely, after all of the above, the baking bug has bitten you!  To scratch that itch, head on over to Tate’s Bake Shop on Facebook ~ click here for details ~ and enter the Baking for Friends Bake-off contest, which is being sponsored by Tate’s Bake Shop and KitchenAid, in celebration of Kathleen King’s new cookbook. 

Your creative spin on a recipe just might win you the Grand Prize of $1000, plus a copy of Baking for Friends.  Other prizes awarded will be KitchenAid stand mixers, more cookbooks, and if you vote, 6 voters will be chosen to win Tate’s Tower of baked goods. 
By the way, if you can’t wait to get your autographed copy of Baking for Friends in your possession; head on over to Tate’s Bake, and enter the discount code “BAKEOFF” to receive $5 off the regular price of $24.95 ~ you can get the cookbook for only $19.95!  Talk about a sweet savings for you!

And, now for the giveaway here at Pam’s Midwest Kitchen Korner:  Tate’s Bake Shop has generously offered a Tate’s Bake Shop Cookie and Bar Tower for one of you wonderful reader’s. 

Tate’s Bake Shop Cookie and Bar Tower is chock-full of goodies:  three boxes of cookies:  one each of chocolate chip, oatmeal raisin and white chocolate chip macadamia nut, PLUS, two rich, buttery raspberry bars, two chocolate chip and walnut loaded blondies, and two rich, dense, and fudgy plain brownies ~ a $48 value.  


To enter, just leave a comment here on this page.  That’s it, that’s all you have to do!

But, if you’d like an extra chance, just follow Pam’s Midwest Kitchen Korner via Google Friends, as a fan on the Facebook page, or Facebook Networked Blogs, all on the right side bar of this blog, and leave a comment telling me you did so.

The contest is open through midnight CST, Wednesday, November 7, 2012.  The winner will be drawn Thursday, November 8, 2012 by a random number generator.

This contest is open only to U. S. residents. 

Thanks so much, Kathleen King, and Tate’s Bake Shop. 

And good luck to all of you who enter my giveaway!  I hope you win!


Disclaimer:  I was given a copy of Baking for Friends from Tate’s Bake Shop.  The Tate’s Bake Shop and Bar Tower for my giveaway, here on this post, is provided directly by Tate’s Bake Shop.  All opinions and thoughts are my own.

FYI:   Some of you are saying you're having a difficult time in trying to post a comment here for the giveaway.  This is being looked into, but in the meantime, I understand that it works fine using Google Chrome.  I hope this helps!


  1. Oh great! Now you're going to have me wishing there were a Tate's branch in NW Wisconsin! :-) Looks wonderful and I'm pinning that recipe. Thanks!

  2. Hello Pam, thanks for visiting The Café and for your kind comment. I've enjoyed looking at your blog and feel like a kindred spirit as I'm now a Southern girl but grew up in the Midwest. :)

  3. That is so cool, and that tart looks fantastic. Really decadent. I've never heard of tates either, being in the UK, they look awesome, shame I'm so far away =[

  4. Anything with chocolate makes my mouth water. Sadly not Tate's here in France. Have a good day. Diane

  5. YUM! It all looks so delicious! Thanks!

    heatheranne99 at gmail dot com

  6. I like you on FB too!

    heatheranne99 at gmail dot com

  7. I love Tate's Bake Shop cookies!

  8. I love Tates! The tart looks amazing.

  9. Pam, Your chocolate tart looks and sounds so rich and flavorful!

  10. Your tart looks outrageously delicious! I must try it!!!

  11. I love their cookies and boy could I use one right now! Send good cookie thoughts my way

    boris dot cynthia @

  12. These sound fabulous. How I would love to try them.

    msgb245 at gmail dot com

  13. I would love to visit Tate's someday, but in the meantime it would be great to have a copy of Kathleen's new cook book. That chocolate tart looks out of this world. Nice giveaway, Pam.

  14. How fabulous! I LOVE Tate's chocolate chip cookies! Buy them all the time. I don't have the first cookbook, but I'd sure love to have the second. Guess I better check Amazon for the first.
    Great looking pie. Love chocolate and raspberries together!

  15. I would love this prize! My in-laws have been bringing my husband and me Tate's cookies from NY to DC for years. They are delicious!

  16. Howdy Pam! Gosh, it has took me ages to stop by. That is such a wonderful book and the giveaway sounds just great. Thanks so much for sharing.
    Hope you're going to have a fabulous week ahead, dear.

  17. I'd love this. I've been to Tate's, when they were a much more local bakery, and they're treats are great. +

  18. I picked 2 raspberries from the garden today, do you think I can make them stretch to a tart LOL? Keep well Diane

  19. Chocolate and raspberry - yum. Have a super week.

    PS Thank you, too, for following Carole's Chatter. I am now following you back. Cheers

  20. Oh wow, ganache love! That tart looks beautiful and the cookbook too! Thanks for stopping by!

  21. What a perfect time to focus on baked goods! This new book looks wonderfully yummy.

  22. Hi, Pam! Thanks for stopping by my blog! I appreciate your kind comments - and am excited to discover your blog just in time for a fun giveaway!

  23. Tate's Bake Shop cookies are the best! And this tart looks pretty damn amazing also!

  24. who would ever pass up a chance to win a tower of cookies? :)

  25. Sounds like we need a Tates here in Texas. Lots of goodies that my family would love.
    Hope I win1

  26. What a decadent looking pie! I have one of her older cookbooks and love it! It's a treasure.


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