I’m here for this tart, which frankly looks delectable, as well as a cheerleader in favor of porcelain tart dishes !
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Lol! And I thank you for your support!
It is a delicious tart, and I’ll make it again in my new French porcelain 8" tart dish.
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I made Ina’s Blueberry Bran muffins, subbing sour cream for the Greek yogurt; I added a few more blueberries on top. I think they are good, not too sweet. Does anyone have a better recipe they like?
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Plum tart with deep red plums from the FM. This is adapted from Easy Strawberry Cake from Natasha’s Kitchen. This is a very tender cake due to the addition of sour cream, I made half in a 7” cake pan, my notes tell me to use a 6x3” or 7” as the cake has a good rise. Under serious consideration for breakfast once it cools. I made a small plum compote with a few plums to serve with it.
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Lovely. Someone in your house is spoiled.
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Off topic, but has anyone else noticed the King Arthur website being very very slow recently? All other sites react normally and quickly as I search, etc. so I don’t think it’s my computer.
And that bread is beautiful. Good info about the sweeter rolls and less sweet sandwich options, thank you!
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Its a lovely little cake (half) and plums are so good right now.
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I used KA site several times today and didn’t notice it slower than any other site. Maybe clear the cookies for the site?
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I’ve got Claire Saffitz’s peach streusel slab pie in the oven. It’s 10:38 PM and only halfway through the bake, but you better believe I’m staying up to let this cool and taste it tonight!
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Holy cow this is good. It better be, for how long it took. The combo of shatteringly-crisp butter crust, concentrated peach flavor, and a delicious crumbly oat streusel is pretty hard to beat. Claire says in the video that this method gets you a pie that cuts more like a bar cookie - that is, the filling doesn’t seep or weep. I was dubious this would work so well, but it really, really did - even cutting it warm, it didn’t weep.
Method, roughly, is making all the components separately:
- Pie crust (make and chill before rolling out)
- Blanch, peel, chop peaches, and dress with sugar, spices and flavorings. Let marinate for a bit.
- Make streusel, refrigerate
- Reduce some of the peach juices, thicken with a cornstarch slurry, put thickened juices in ice bath before recombining with chopped peaches
- Assemble pie: bottom crust, single layer of peaches, thick layer of streusel.
- Long bake: 20 min at 425, then somewhere between 25-40 min more at 350. Mine was very well-browned before the peaches were chaotically bubbling, so I pulled it before the crust burned.
I made 2/3 of a recipe (the original is for a half sheet pan and serves 20 people - yikes!) I also didn’t use her crust - I used 1.5 recipe of Erin McDowell’s all-butter pie dough, which I made and semi-laminated yesterday, let rest overnight, and rolled out into the single bottom crust today. I kept it in the freezer in the pan while I prepared the rest of the recipe.
I was worried about the flavorings in the recipe; I don’t love vanilla in applications like this, and prefer my in-season peach bakes not to have much in the way of spices. The warm piece I just ate was pretty darn good, though, my fears aside. I cut back on the ginger and nutmeg; if I were to make this again I’d stick to just the lemon the recipe and some cinnamon. And no vanilla, for god’s sake. Why would you ever do that to perfect local peaches? I myself cannot forgive myself for this.
Someone in the comment section in the Youtube video did a metric conversion of the ingredients, and I used that to scale my pie down. After I poured the prepared peaches and reduced peach juices into the crust, I realized I was maybe a single additional peach short of enough filling, so I quickly grabbed another, peeled it without blanching, and chopped and threw it in. Perfect.
It’s annoying that this recipe isn’t in Dessert Person, but only in the video and even there the method isn’t written down (you have to watch the vid to get it.)
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Looks perfect , mig! Worth all the effort!
The recipe is actually written down there, it’s directly below the video, you need to tap the “ more” in two separate actions to access it, the “ more” is very, very tiny. It’s in cups, not metric, so if you want metric, you would still have to go to the comments section as you mentioned.
Looks delicious! Great write-up BTW - thank you for that. 
Oh that peach looks so juicy and your crust flaky, yum
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I see the ingredients but not the method, @Nannybakes.
Yes, the ingredients are there so you don’t have to copy it off the video. I guess you need to watch the video for the method, makes you watch the video?
Well it worked, in any case:) Just think it’s weird not to put the method in the note as well. It’s not like it exists in writing anywhere else at the moment - maybe she’s planning to publish it in a future book, who knows. Anyway, since I want to make this again, I’m going to transcribe the method myself so I have it written out for future use. Actually, I’ll prob put it here, too.
I had another slice for breakfast. Darn it’s good, and the objectionable flavors I mentioned yesterday (esp that dang vanilla) have mellowed.
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Well it sure is gorgeous looking, kudos!! A labor of love for sure and the second time you will flavor it to suit you ! It looks just perfect!
And maybe because Made-in is sponsoring it, they wanted to make sure the video was watched with all of her comments about their products.
Lol yea . Thank goodness for the fast-forward button.
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That really is gorgeous!
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