September already! What’s in your oven?
Two bite tarts, a little extra pâte sucrée from Dan Lepard was just enough for these tarts.
Tangerine curd,( made in micro) blueberries and a few crushed pistachios, a sprinkling of confectionery sugar and a brief stay in the fridge to cool them down , and they were dessert today.
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Beautiful!
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Thank you, I had the unbaked tart shells in the freezer and baked them while I zapped the curd, pretty much instant dessert😁.
ETA…I made only enough curd for these two minis but I think I’ll up the quantities for a six inch tart.
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Starting out September with a pan-size quandry.
I’m planning on making Violet Bakery’s Wild Blackberry Tart (p. 130) in the a.m. (I picked by berries this morning). The recipe calls for an 8" tart pan, but doesn’t specify depth. The closest I have is a 9" x .9" tart pan, which, if she’s using a deeper tart pan, should be OK. However, if she’s using a shallow pan, I’ll be short on ingredients. Increasing the recipe by 25% -30% is not a problem, but I’d rather I figure this out in advance.
Has anyone made this, and if so, any recollection of what pan you used?
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MR, that baking mold is a glass one and I have something very similar, it measures 7.5” and is one inch deep. I think it would be challenging to get 3 1/2 c blackberries into it. From the picture in the book, it looks shallow and not very deep. Unfortunately, I have not made it ‘ tho!
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Thank you, @nannybakes! I’ve been staring at that photo trying to figure it out. Your insight (as always) is very helpful.
You’re more than welcome! Hope you work it out, your pies are always amazing!
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Aw, shucks. 
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ATK’s Blueberry Pan Biscuit with a honey-butter glaze.
This is a half-recipe in a 6” x 3” loose bottom pan. The original recipe suggests 9 servings for a full batch, but that makes for one BIG biscuit. I typically cut the half-batch into 8 servings (16 for the full monte).
Recipe on the ATK website is here, and also on someone’s food blog here.
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Looks wonderful. Beautifully browned!
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50% whole wheat sourdough based on https://cooktildelicious.com/100-whole-wheat-sourdough-sandwich-bread-with-maple-and-oats/
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I’m feeling somewhat pressured by all things that I didn’t bake this summer and still want to (and the prune plums have now shown up!).
I made the smittenkitchen blueberry bread (enticed by thought of frying it, I’ll admit). I thought it was really good, but my parental unit said it wasn’t sweet enough. Half, minus a slice, to a friend. Other half cut into slices for the frying, ideally on a snowy winter day. Though we don’t really get much snow anymore… I can still hope.
Peach and blueberry cake in the oven right now. If it turns out well, I’ll make another tomorrow night as a gift (though maybe my peaches were small, but I needed more than called for, so am not sure I have enough for a second cake). Peeling successful! I couldn’t find a good peeler in the store, but I managed, though I definitely lost a bit of flesh, which may have also contributed to my needing more peaches.
Still to make: strawberry cake as a gift. Last strawberry cake this summer. I wanted to make another blueberry loaf/bread as well (the one in the NYT) but don’t have the energy anymore. Am eying the smittenkitchen blueberry crumb cake for later in the week, on the theory that my blueberries will still be good and I haven’t used them for a second peach/blueberry cake. Has anyone made this one?
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It would be helpful to supply a direct link.
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pretty sure I have, and it was good.
Thank you! I’ll try it then.
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I decided to make two batches of these banana muffins with cream cheese center; I’m going to freeze some, take some to friends. I don’t know why the tops caved in some. They taste good, pretty light.
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Wild Blackberry Tart from The Violet Bakery Cookbook.
To solve the pan-size dilemma I described upthread, I increased the amounts of everything by 20% in hopes it would cover a 9.2” x 0.9” loose-bottom tart pan. Still, I had to short the crumble topping by about 1/3 in order to cover all the bottom.
We both thought this was terrific. The crumbly, egg-less crust was a nice complement to the berries, although I felt it needed just a bit more topping (ie the missing crumble which went into the bottom). The ratio of sugar to blackberries is spot on – neither too sweet nor too tart. Finally, the filling baked up neither too loose nor too stodgy, but just right.
I don’t think my choice of a metal, loose-bottom pan was the best. The bottom crust came out a darker than I would have liked after baking long enough for the filling to bubble. Also, the crust is a bit tender for removing from a loose-bottom pan. I think the lesson here is a I need to treat myself to a nice, porcelain tart dish in which to serve the tart as well as bake it – something like this one, which just happens to be on sale through the end of the day today. 
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Another loaf of King Arthur milk bread, but this time cutting sugar from 57g (1/4 cup) to 28g (1/8 cup)
Lessening the sugar (and no other changes) gave me a dough that felt slightly less hydrated, unsurprisingly. That meant it was actually a little easier to work with, and probably meant I could have gone a little tighter for shaping. You can see the structure is just a touch more open than I’d like, but still soft and feathery.
The taste was exactly as I hoped, the same soft, dairy taste without the slightly too sweet edge. I think I’d keep most of the sugar for thanksgiving dinner rolls, but I’m definitely going to continue cutting it down for sandwich bread. It’s just right.
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