TWD - Tarte Tatin

 This week’s Tuesday with Dorie recipe is Tarte Tatin. Dorie makes this version with tart dough rather than puff pastry.

This dessert was tasty, but I found that the caramel made the pastry a bit soggy by the time I came to eat it. I think that puff pastry holds up better.

It is very hot weather here, so working with pastry is challenging.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Apple Galette

This week’s Tuesdays with Dorie recipe is Apple Galette. This simple free form fruit tart is the epitome of delicious. 

A flaky, crispy galette dough encases delicious sliced apples sitting on a bed of apple sauce. The apples are glazed with honey post- bake.

I didn’t make my own apple sauce - I just used the jarred variety. I used Granny Smith apples in the filling.

I really enjoyed this scrumptious tart - the pastry was lighter and crispier than apple pie dough, and was the perfect vehicle for the juicy sliced apples.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Morning Bundt Cake

This week’s Tuesday with Dorie recipe is Morning Bundt Cake. It is so called because it contains lots of breakfast ingredients - muesli, yoghurt, orange juice, dried fruit and nuts.

This recipe makes quite a large cake, but it’s big and beautiful. The hot cake is brushed with a citrus juice syrup, which emphasises the orange flavour from the orange chunks and zest in the cake.

I really enjoyed this cake - much more than I thought I would. The tea towel my cake is a displayed on was a gift from a friend’s New Zealnd trip and it is beautiful.

To see what everyone else made this week, visit the LYL section of the TWD website.

TWD - Fig and Goats Cheese Tart

This week’s Tuesday with Dorie recipe is Fig and Goat’s Cheese Tart.

You can see there are no figs here - I used one of the alternative fruits suggested by Dorie, pears, as figs are not in season here. I did find imported figs - but 6 figs were going to cost $31!!

This tart comprises a short crust tart shell filled with a goats cheese and yoghurt filling, topped with baked diced pears and fresh diced vinegarised pears.

The filling is delicious and quite versatile - sans the salt and pepper, it would go well with sweet fillings too.

To see what everyone else made this week, visit the LYL section of the TWD website.

TWD - Buttermilk-Molasses Quick Bread

This week’s Tuesdays with Dorie recipe  is Buttermilk-Molasses Quick Bread.

In my case, it’s actually Soured Milk-Maple Syrup Quick Bread. 

 This is a savoury quick bread, containing spices such as star anise and fennel.

It also contains an array of flours, including rye flour and whole wheat flour.

This quick bread was good served sliced with lashings of butter.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Caramel Crunch-Chocolate Chunklet Cookies

 This week’s Tuesday with Dorie recipe is Caramel Crunch-Chocolate Chunklet Cookies. There is no actual caramel in these cookies - just caramelised sugar and butter with walnuts and chocolate chunks.

These cookies are baked in a muffin tin after being cut from a dough log, to help give them a round shape.

They were tasty cookies, and if you are a fan of chocolate chip cookies, you will likely like these.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Alsatian-Style Blueberry Tart

This week’s Tuesday with Dorie recipe is Alsation-Style Blueberry Tart. A shortcrust pastry shell houses blueberries and a creamy custard.

It’s as delicious as it sounds. To see what everyone else made this week and their thoughts on it, visit the LYL section of the TWD website.