And more successful baking this week-end. These were made last week-end, frozen, and sliced and baked today. Essentially Dorie Greenspan’s World Peace cookies, with the addition of 1/2 cup of crushed, freeze-dried raspberries. I can’t wait for someone I know to go to the US, so I can stock up again on TJ’s freeze dried fruit! Really delicious…
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I’ll mail you some if you want! DM me
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Pineapple tarts. Last time I made pineapple tarts I did more of a cakey dough with cream cheese and more sugar. And those were absolutely delicious. This time I went with the style of more melt-in-your-mouth short dough. It’s a cooked flour crust that basically inhibits gluten development and produces very delicate pastry. No eggs, so it’s very buttery (there’s a little lard, too). Because this dough is not sweet, the pineapple filling is sweeter. Either style is wonderful and I love pineapple tarts any way I can get them!
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I made this asparagus galette yesterday. I’ve made it several times to my husband’s delight.
It is delicious. The fresh tasting asparagus and the slight funk of the aged cheese balance each other nicely.
I like the method of salting the asparagus so it doesn’t need to be cooked prior to baking the galette. The texture turns out nice and firm and the flavor is bright.
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I made this french Rivera lemon tart from Baking with Dorie for my son’s birthday. My son didn’t want a cake and this was this months selection for Tuesdays with Dorie so it was a win/win. So easy to make and no mixer required at all. Not sweet at all.
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Beautiful and inspiring!
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Thanks it went in 1 sitting. I don’t think whip cream would be a good idea if you kept it for a few days.
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Did you make the recommended crust?
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I did and it’s quite crunchy. Next time I will try it with pate sucree
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Thank you! Pâté sucrée sounds very appealing.
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Thanks for the description of the crust. I like a crunchy tart crust so I might try this tart.
I’m hot and cold on Dorrie Greenspan’s recipes. I didn’t like the World Peace cookies that everyone raves about even though I am a fan of chocolate and of cookies.
On the other hand, I thought her Goat Cheese and Fig Quick Bread was delicious. I am weird in that I dislike sweet quick breads (I say, “If you’re making cake make cake, if you’re making bread make bread”.), but I’m fond of savory quick breads.
Fair warning, my husband disliked the Goat Cheese and Fig Quick Bread. He found the rosemary to be too strong. I liked it, but if you’re sensitive to rosemary you might want to reduce the quantity.
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Someone I know who made the lemon tart said the crust cracked apart when she removed the tart from the base of the tin. Just FYI. Of course, it could also be kept on the base for serving.
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This might be to your liking:
Thanks for pointing it out, but I don’t eat meat.
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Cream, curd, berries and popovers…split a popover and brushed with some lemon curd. Whipped cream and berries were added along with a dusting of confectionery sugar. The result is a very choux puff style of dessert. I made it last Spring with local strawberries and it was so good. An easy alternative to making choux pastry.
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Little sour cherry pies and blackberry turnovers. I had blackberries from last summer in the freezer which were very seedy. I cooked and strained and reduced to a paste and used it in the pastry. Small amount of sugar and lemon juice - an intense blackberry taste.
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I didn’t take any pictures. The ones on the recipe’s site are representative but I don’t put coconut in the pastry cream filling and I just put toasted coconut across the top rather than “raw” all over. I definitely prefer the toasted flavor and texture even though it does take away the perfect white color palette.
It is 4 recipes plus assembly. I’m no trained or expert baker. Everyone who has ever had the cake, though, has loved it. It is worth making it just for me to feel like a badass. haha http://willowbirdbaking.com/2013/04/01/the-ultimate-moist-fluffy-ridiculous-coconut-cake/
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Good Grief! Nanny, if I lived in your house, I’d be the size of a larger hippo. Your baking always looks so good. If I close my eyes I can taste that dessert. Mmmmmm
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Thanks jammy, but it’s not quite as bad as it looks 
! Although the whipped cream was a bit of an indulgence , the popovers were made in the mini popover pans and we will be doing penance for the next few days… or at least I won’t post!
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Chainbaker did a comparison of tangzhong vs yudane here, for those interested.
However, I take issue with his findings because his tangzhong is very clearly over-cooked. A tangzhong should be cooked to 65 C and at that temperature, it has just started to thicken. It should be looser when completely cool that his is when it’s still hot.
I find tangzhong easier to use because it can be cooled immediately (just mix it into the rest of the liquid ingredients), whereas yudane should be made hours ahead to fully cool and hydrate the flour.
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