With that whisk attachment it’s hella hard to remove the batter, so this would make it easier. Seems like it’d be easy to clean but it’s one more gadget and you have to fit it on and off.
If I baked more I’d get one.
One note to myself for later: this keeps surprisingly well. I stored in Tupperware in the fridge overnight (can’t wrap in plastic bec the berries stick) and the following day the crust was still crisp and the berries hadn’t wept at all. The berry filling flavor also developed nicely overnight; the extra lemon juice I added was finally coming through.
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I agree on how well these recipes hold up. I usually count on two days to finish a batch of tarts. I store them in a tin in the fridge overnight.
FWIW: I just ate my Day 2 Tart. It was as good as the first, and now I want to make another batch. I suppose it’s a good thing I made extra tart dough for the freezer. 
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What size are your tart tins and how many do you get from a recipe of the crust?
I use 4" tins, and would get 8 tarts out of a full recipe. I usually make a half-recipe for 4 tarts. The result either way is about 50 grams of dough per tart.
ETA: Same with the filling - a full recipe for 8 tarts, or half recipe for 4.
Thanks. Last questions on this: have you ever made the regular blind baked pie dough RLB calls for and filled with this filling? What inspired you to switch to a press-in crust instead?
Have you used the filling recipe for any other applications?
I have not used the filling for any other application. I’m not sure why I decided to go with a sugar crust here initially - quite possibly at the time I still suffered from fear of pie crust, or maybe was just looking to make something small and pretty (although your whipped cream and flower has now raised the bar on what qualifies as “pretty”!).
In any case, since I am happy with the tarts as they are, and since I also love a good, old-fashioned, double-crust, cooked-blueberry pie, I am not tempted to try this filling in a standard pie crust.
If you make it, please post! I would love to hear your assessment of the results.
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I think pie crust would be soggy on day 2, so I’m not that tempted TBH
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Good point!
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Parfait-layered vacherin from Baking with Dorie. A showstopper but easy to put together. I baked meringue cookies and made the caramel sauce during the week. Filling is whipped cream which is folded into egg yolks whisked with sugar. Egg whites are whipped and folded in. The meringue cookies are crushed and layered 3 times between the filling. The Vacherin
is then frozen for 24 hrs and finished with the caramel sauce and slivered almonds. The result is a this smooth filling that melts in your mouth with a lovely crunch from the meringue.
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This is STUNNING.
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Thank you
I am still living in my friends’ basement while their teenager is upstairs, and he is still less than thrilled by my presence. He did eat all of the cookies that I made him though, so I made the perfect cocoa brownies from Snacking Bakes (special thanks to
@CaitlinM for scanning the recipe for me, since my copy is at home). He seems to be enjoying it: he ate a whole row while watching the Good, the Bad and the Ugly this afternoon…
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Eggs were on sale this week, so I made Sunshine some egg salad. She requested some nice whole wheat bread to make egg salad sandwiches for lunch. We went to the store and I couldn’t get over how much they wanted for a loaf of whole wheat bread (we usually have a digital coupon for bread, but not this time) The “cheaper” bread was out of stock and I couldn’t justify paying that much for a loaf of bread. So, I came home and made my own.
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Flour’s banana bread in mini muffin form (again). I don’t bake banana bread in loaf form any more. These mini muffins are so conveniently sized that no one wants to bother cutting slices and they always disappear. Half made with walnuts, the other, plain.
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Im in the same boat. Nigella has a very quick recipe that i can make even before my stove heats up. I oven skip the chips.
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Bravo!!!
I can’t always be bothered, but when I can, a sandwich loaf of milk bread (The KAF recipe is pretty foolproof) beats the pants off anything I buy in the store. It’s certainly given me an idea of just how much I value my time and effort on any given day.
My sourdough is a lot rarer, as it’s an all day affair, but I’m doing some as we speak. I will post results tomorrow.
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Finnish blueberry buns.
For the dough I used a recipe from The Nordic Baking Book - Sweet Wheat Bun Dough #2 Tove’s Recipe (P. 258). For the filling I followed a blog post to which I linked previously.
I baked off two of the buns yesterday, just to make sure I was on the right track with the dough. So good! Tender with just a bit of chew (bread flour), and lightly scented with cardamom. Using large-ish cultivated blueberries, however, resulted in about a third of the berries rolling off the bun during baking.
For today’s bake (shown here), and after an overnight retard of the dough, I pierced the berries a couple of times each with a bodkin, thinking that might help. Kinda sorta. Fewer runaways than yesterday, but I still got several (which I put back on as soon as they came out of the oven). It might be possible to add a smidge of jam (or sweetened cream cheese? or quark?) to hold the berries in place, and a few roll-aways is not enough to discourage me from making these again - we LOVE them.
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