I really liked this loaf, but it’s honestly transcendent panfried with butter -
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Got up early this morning and made Smitten Kitchen’s Chocolate Chip Sour Cream Coffee Cake. She says not to cover it so that it doesn’t lose the nice crunch on top, and I wanted to be able to share it with friends while it still had the crunch. It was a big hit. Tender and chocolatey.
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Love her blog!
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You put that in my head and I kept thinking about it and seeing the tray of exceptional peaches sitting on the counter. .
Thanks. Will def be a repeat.
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Amazing! So pretty. Did you make any alterations to the recipe ?
it’s a great recipe!
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Big hit! I told everyone that it was called “buttery blueberry cake” because I couldn’t bring myself to call it “blueberry boy bait”…
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Beautiful crust @Elsieb , really picture perfect!
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Variations on a tomato tart…crust had herbs, cheese, tomato , pastry flour, butter.
The base had a thin coat of tapenade, Gruyère, tomatoes, sprinkling of more cheese , brushed with basil oil. Finished with a basil pesto…one tasty tart!
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You gotta be kidding me. 
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Too good! 
Lovely, I can almost taste it.
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recipe, please?! I’m making a tomato tart tomorrow. I already have lots of recipes to choose from but this one is a new inspiration! Beautiful!
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Madrid, I don’t have a “recipe” per se, it’s just as I described it. Do you need more info on the crust?
Yes, the crust, if you can. Thanks!
No I made it exactly but used a dash of almond extract with 2 teaspoons of cognac. My H wanted a shiny glaze on the fruit and I’d like to try using hazelnut flour instead of almond. Once had a Viennese tart with hazelnut crust, pastry cream and beautiful glazed peach halves on top - very long time ago but so memorable.
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100g pastry flour, 1/4t. salt, 1/2t sugar, fresh herbs of choice, 50 g frozen butter, grated cheese, pulsed to chop butter. Run processor with flour, herbs, salt/sugar until very, very finely chopped. Add in cubed frozen butter, cheese pulse chop, add 2 T sour cream or equivalent, about 1 T tomato purée or paste. Pulse until contents look like cottage cheese, remove and pat together. Roll into a rectangle, do a couple of folds. If your pastry dough is still cool enough, roll to a circle and fit into tart tin. At this point I freeze it. I had enough trimmings to cover 4 foil pastels de nata molds. This was an 8” tart, if you are making a 9”, it will “just” be sufficient.
LMK if that’s sufficient info.
ETA: I bake from frozen.
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Thanks so much!
My pleasure!
