Pear, chestnut spread with rum and hazelnut topping. The addition of rum to the chestnut spread took this to another level. I spread a ‘ healthy” amount on the bottom of the frozen tart shell and sliced about half a pear over the filling.
Topped with a generous amount of crushed hazelnuts, sprinkled lightly with confectionery sugar when it cooled down. This is ( for us) a winner-winner, better than a chicken dinner!!
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Looks yummy! I take it the chestnut spread is “crème de marrons”, I.e. sweetened chestnut purée with marrons glacés (a favorite).
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That’s correct, BG, I found the rum cut the sweetness of the spread while adding a little “je ne sais quoi”
, but Medrich is hard to beat in the chestnut department!
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Maple walnut tartlets. Its a pie recipe in Baking with Dorie but I made tartlets. I made this recipe a few weeks ago and froze 3 and they were nice defrosted. My family is coming on boxing day for several days so these are going into the freezer.
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Wow! Those look fantastic!
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I’ve got a second full batch of the WaPo ginger snaps with orange cream baked off. Tonight, a third batch of the excellent fruitcake cookies and a second batch of the pan-banging ginger molasses. A batch of choc-pistachio sables failed :((((
Tomorrow, the third stollen fruitcake.
Saturday, off to the city!
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Thank you
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What made them fail??
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Yup, I love her chestnut chocolate torte (from “Cocolat”), as well as a chestnut thumbprint cookie (that’s what I think it was called; pictured below, made ages ago).
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Those look delish! Seriously chocolate! Have made the torte a couple of times but not the cookies.
Could they be repurposed in a trifle of some sort?
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Nice!
I used to make a similar Tartlet with Pecans called “Tassies”. Kinda like a mini Pecan Pie sometimes with a bit of Bourbon or Brandy in the Filling. They froze beautifully.
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I made a Bánh Bò Nướng (Vietnamese Pandan Honeycomb Cake). I have been meaning to make this for quite a while. Pretty happy with my first Attempt.
The Recipe is a bit fiddley but it worked well. I had some Guests with dietary Restrictions and this fit the Bill.
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Our favorite is a simple one – Melting Moments
1 cup flour
1/2 cup cornstarch
1/2 cup powdered sugar
1 1/2 sticks butter
Bake @ 300F for 20 minutes… the texture is exquisite.
I frosted these with buttercream ( with a touch of maple extract) and walnuts on top.
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No picture, but I had a MASSIVE fail the other day.
I went to make a batch of Dorie Greenspan’s 3 ingredient almond cookies, which I’ve done successfully many many times. They’re an easy go to if I want to do something gluten free for friends who have issues.
But man, these did NOT work. I normally do them on a silpat and did so this time as well, but they got seriously stuck this time. Trying to peel them off left me with crumbs and shards. And worse, he ones the did survive sat out an hour or two too long while I was messing about getting them off the silpats and went all soft and gummy.
I’m just glad that I bought a big bag of sliced almonds at US Chef, so the $ loss isn’t too terrible. They are SO pricey and sold in such tiny packages at regular grocery stores.
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I make those as well on a silpat, by chance did you let them cool before attempting to remove. Like you, have not had sticking problems, hope this was an anomaly. I add a little almond extract and a pinch of salt as well. I tap them with a very thin spatula to even out the almonds and then drop the cookie sheet from several inches to flatten them a little bit more.
Are they supposed to be as dark as pictured ? I have that recipe but have never tried them, I might soon.
Ah, good to know!
And they are utterly delicious!
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