For Tuesdays with Dorie a couple of weeks back, we made Double-Butter Double-Baked Petit Beurre Cookies. This week's recipe involves taking those cookies and turning them into a fruity dessert.
It is difficult to see in my photos, but the base of the dessert is a cookie, which is then topped with curd. The recipe specified making grapefruit curd, but I still had citrus curd from a little while ago. I could not justify making yet more curd, so I just used the citrus curd that I had. Dorie also suggested making an optional rhubarb compote to top the curd, but I skipped that too. Finally, the cookie and curd are topped by strawberries macerated in sugar and Kirsch. I definitely recommend using the Kirsch if you have it - there's nothing like boozy, syrupy fruit.
I really enjoyed this dessert, despite it being autumn (nearly winter!) rather than spring in my neck of the woods.
To see what everyone else made this week, visit the LYL section of the TWD website.