Cherry, blackberry, blueberry and peach galette. This time of year is the best for all my fav fruits.
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May I join you, Elsieb ? On the same wavelength as you today, made in the morning and with just a smidge of dough to make a mini. Best time of the year! Peaches, apricots, blueberries; raspberries and a little apricot jam for shine.
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My kingdom for a tart! One of those tarts !
Or that chocolate souffle in your profile pic 
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Thank you! It took many, many attempts before I managed to make the first soufflé.
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Thanks for the laughs, you always make me smile! I don’t think they would travel well, unfortunately.
Now here’s a tart that’s a little more specialized as it’s cauliflower😀
Inspired by Saregama and her multiple cauliflower tarts that always look so appealing.
I also have to give a nod to Alison Roman .
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Yes, that’s my favourite jam bar recipe… very easy!
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The bars hold up so well, also. We’re on Day 3, and still delicious with good texture.
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Over purchased peaches, and had to use them up. I illicitly returned to my condo ( no showings were booked that day) to retrieve Rustic Fruit Desserts, and made the Stone Fruit Tea cake. Still staying at a friend’s, and she didn’t have a 10 inch pan, just 9, so I baked it an additional 15 minutes, with tinfoil around the sides to protect the edge. I took it in to work where it was devoured in record time…
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This one is next on my list for RFD. Awaiting peaches…
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Very nice!
(FYI savory tarts and galettes is Dish of the Quarter)
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I am not a fruit tart person but those are both so PRETTY!
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Thank you for that! I made 3 minis this morning with flaked almonds on top, only one left now. They are 3 1/2 “ wide, so a perfect single serving…that’s if you like fruit tarts!
I do like them with strawberries actually
I’m so tempted by small tart shells when I see them at somewhere like home goods or TJ maxx. One of these days I’ll give in.
I have a friend that brings me pasteis de nata and I save the little foil molds for mini mini tarts. That might satisfy your itch. I have a couple in freezer now.
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For the idea and for reusing those molds!
Next time you make a crust, save a little , they don’t require much. I bake frozen with a piece of release foil and sugar as the weight.
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I’ve actually got half the savory dough saved from the tomato tarte tatin because it seemed like too much even though it was only 1/2 cup of flour.
Maybe the leek tart will have legs once I finish the tomato and the cauliflower.
Sweet for another day.
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The crust looks so pallid though.
