Tuesday, July 10, 2018

Classic Fruit Tart - Tuesdays with Dorie

A sweet cookie crust and silky vanilla pastry cream, combined, created the perfect vehicle to showcase beautiful seasonal fruit in this fruit tart. 
I used local red berries and served it as part of our Canada Day celebration on July 1st. It was absolutely sensational!
The recipe for this Classic Fruit Tart is from Dorie Greenspan's book, Baking Chez Moi. Visit here to see what the other Tuesday with Dorie bakers are up to this week.

Tuesday, June 26, 2018

Cowgirl Cornmeal Financiers - Tuesdays with Dorie

Financiers, little French cakes made with ground nuts, sugar and a lot of browned butter, were chosen for our second project from Baking Chez Moi this month. This recipe strayed from the traditional by using pecans instead of almonds, and toasted ones at that, and including cornmeal.
The result was a moist cake with crisp and chewy edges, rich in pecan flavour and with a little added crunch from the cornmeal. They went over very well.

Visit here to see what everyone else baked.

Tuesday, June 12, 2018

Black-and-White Baked Alaska - Tuesdays with Dorie

Another of the "Fancy Cakes" from Baking Chez Moi was chosen this month, a marvel of cake, ice cream and baked meringue.
The cake layer was fabulously chocolatey and decadent and the ice cream of choice was the family favourite, cookies 'n' cream. Poor planning meant that I was making the meringue on a very hot and humid day. Though I wasn't able to achieve the proper volume and stiff peaks, it still baked up to be a gooey marshmallow layer with a crisp outer shell.

Everyone so enjoyed it, I'll have to try it again when the weather is more cooperative.

Visit here to see what everyone else made.

Tuesday, May 8, 2018

Springtime Cookies & Curd with Double-Butter, Double-Baked Petit Beurre Cookies -TWD

This month, one of the recipes chosen from Baking Chez Moi for Tuesdays with Dorie was a composed dessert of grapefruit curd, macerated strawberries and buttery cookies.
Dorie mentions assembling the components in a bowl or a glass but I just piled everything on top of the cookies with an added swirl of lemon cream (cream whipped with lemon juice and zest) so they looked like tiny tarts. I made the curd with two-thirds less butter and half the sugar so it was quite zingy. Combined with the fresh, juicy strawberries, the topping was bright and sunny and its lively flavour was complemented by the rich cookie. Everyone loved them!

Double-butter, double-baked petit beurre cookies provided the base of these 2-bite tartlets and was the other recipe chosen for this month. They were crumbly, buttery, shortbread-like cookies that were made with an unusual method: cookie dough was first baked as a crumble, then combined with more butter to form a dough to make rolled cut-out cookies and baked again.
Fans of shortbread loved them and their richness complemented the tart toppings nicely.

Visit here to see what the others made for this week's Tuesdays with Dorie.