The plum torte. A half recipe in a 6 1/2” springform pan.
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OH - you reminded me I bought plums for this on Saturday. Good thing I have 1838474949 pieces of peach pie to eat first 
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Such a punishment!
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Just watched Claire’s new video on kouign-amann and I realize the time has come for me to finally attempt this.
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I was just thinking something similar. Maybe I’ll see how yours turn out first.
This seems like a slightly easier laminated dough project to start with, rather than jumping straight to croissants. Fewer turns and the form factor is way more forgiving, I would think…
Yeah. Plus I have little desire to eat croissants whereas KA is life-changingly good.
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Now, see, if I could, I’d happily stuff a pan au chocolate into my face every morning for the rest of what would be my much abbreviated life.
Worth it.
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It wouldnt be summer without at least 1 tomato tart. I found some rough pastry in the freezer. The pastry was baked then parseman, mozzarella, goat cheese was sprinkled, tomatoes next. Brushed with olive oil and crushed garlic and baked till tomatoes were soft. Chopped basil was sprinkled after baking. So good.
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oooh I have tomatoes, puff pastry, goat cheese, mozzarella, and fresh basil. I think I know what’s for lunch tomorrow!
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I cut about 1 1/2" strips from all four sides. Brushes with egg and layed those strips on edge all around. When it baked the puff pastry was enclosed. Hope it makes sense.
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A few days ago I made honey wheat oat bread from an old chowhound recipe. I finally got the kneading right and gluten reasonably well-developed. Overall I was pretty happy with it but I forgot to reduce the bake time since I was using a longer, narrower loaf pan. I think I probably should have let it go a little longer on the second rise for more fluff, too. Open to advice, ye experienced bakers!
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Every time I make BB, I’m overwhelmed how beautiful and nostalgic it smells when baking.
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Later today, small batch vegan brownies baked in a 9x5 loaf pan then sliced. Timesaver and fudgey. I’ve baked these many times for picnics and s’mores. When the craving hits…
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Dorie Greenspan’s “Everything Cake” from Baking with Dorie.
I used peaches and blueberries, making a half-recipe in a 6 ½” spring form pan. Modifications included subbing 25% almond flour, omitting the vanilla, and adding 1 T. peach brandy. I sprinkled the top with a generous amount of caster sugar.
Because I didn’t get around to making this one while we had fresh peaches on hand, I used frozen peach slices which I had specially reserved for this cake. I used frozen berries, as well. I don’t think frozen fruit is optimal here (the top stays a tad moist while the edges are baked through), but it’s not a deal-breaker for me. If the choice is between frozen fruit or no cake, I’ll take frozen any time.
Master recipe for the cake can be found here.
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Is it my imagination or does almond flour often make baked goods more moist? Not trying to say your frozen fruit didn’t do what you said it did, more wondering if a possible adjustment when baking with frozen fruit might be avoiding almond flour?
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Peach frangipane galette. Crisp crust, tangy fruit and frangipane. Delicious when warm and I’ll probably be going back for more soon.
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Gorgeous
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That hadn’t occurred to me until you mentioned it, but you are probably right. Here’s what King Arthur has to say about it.
I’ve never used almond flour in this particular recipe before, but have used it with success in other cake recipes to reduce sinking. Given how quickly these little cakes disappear, I’ll probably take the trade-off.
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It looks scrumptious.
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