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.
This week’s Tuesdays with Dorie recipe is Apple Galette. This simple free form fruit tart is the epitome of delicious.
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.
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!!
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.
This week’s Tuesdays with Dorie recipe is Buttermilk-Molasses Quick Bread.
In my case, it’s actually Soured Milk-Maple Syrup Quick Bread.
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.
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.
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.
This week’s Tuesdays with Dorie recipe is Lemony Yoghurt Muffins.
This recipe is exactly what it says on the tin. Dorie encourages add ins, so I added some chopped cherries that I had frozen to preserve them when I went on holidays.
What’s not to like about a good old fashioned uffin. The citrus flavour is amped up by rubbing the zest into the sugar before adding to the mixture.
To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.
This week’s Tuesday with Dorie recipe is Strawberry-Rhubarb Squares. It’s summer in the US, so this recipe is a great way to showcase summer fruit. It’s winter here, so I am enjoying summer vicariously through baking.
I found the batter challenging to spread over the recommended 9” pan - it is only a thin layer and it takes quite a bit of work to make it cover the pan.
This cake was delicious served with a dollop of Greek yoghurt.
To see what everyone else made this week and their thoughts about it, visit the LYL section of the TWD website.
I rebelled and filled my half recipe sponge roll with lemon curd. I am going to serve it for dessert, warmed, with custard. Yum!
To see what everyone else made this week, visit the LYL section of the TWD website.
The easiest way to explain these is to describe them as savoury cheese choux buns.
I used sesame seeds instead of cumin seeds to decorate my gougeres. My gougeres were also apparently much bigger than they were supposed to be - I made a half recipe expecting about 25 gougeres, when I in fact made 8.
These gougeres were delicious, fresh from the oven.
To see what everyone else made this week, visit the LYL section of the TWD website.
As the name suggests, these are choux buns with crackle tops and filled with cream.
The buns turned out quite well:
The crackle is absolutely delicious - I’d make it again.
To see what everyone else made this week, visit the LYL section of the TWD website.
The cake is cut in half and filled with icing to make it double decker. The icing is made with icing sugar and homemade caramel sauce. For some contrast, I topped my cake with white chocolate bits.
This is a moist, light cake with yummy caramelised edges, and the gooey caramel frosting adds that bit extra. I liked this cake, but wouldn’t go so far as saying I loved it. It’s one for the caramel lovers.
To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.
This involves making a simple quick bread, and mixing through goats cheese chunks and chopped mint.
I quartered the recipe to make four muffins instead of a single large loaf.
This quick bread is absolutely delicious - I highly recommend it.
To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.
Dorie suggests that this cake be served with just a dusting of icing sugar. However, as it is nearly Easter, I adorned my cake with a lemon glaze and mini Easter eggs.
To see what everyone else made this month and what they thought of it, visit the LYL section of the TWD website.
This week’s Tuesday with Dorie recipe is Parisian Custard Tart. It comprises a puff pastry shell filled with vanilla pastry cream (with a dash of rum), cooked until the custard has dark brown patches on top.
Dorie says that Parisians eat these tarts as a snack on the go - sounds like my kind of treat.
I made rough puff pastry as I don’t use much puff pastry usually, and that seemed to work just fine.
The custard is not for the faint hearted, as it uses 4 eggs. I was very pleased when the custard worked out so that those eggs and the 750ml of milk in the custard were not wasted.
Mine took 20 minutes longer in the oven than stated in the recipe.
To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.
This week’s Tuesdays With Dorie recipe is Copenhagen Rye Cookies with Chocolate, Spice and Seeds, inspired by cookies that Dorie had in Denmark.
My seed mix was flax, sunflower and sesame seeds.
How good do these cookies look:
To see what everyone else baked this week and what they thought of it, visit the LYL section of the TWD website.
I am not usually a savoury scone fan, but these were very tasty. I made a half batch of dough, which produced three large biscuits.
I liked them just as they are with nothing on them. I also liked them as a vehicle for a breakfast sandwich with cheese, egg and spinach.
I would make these again.
To see what everyone else made and what they thought of it, visit the LYL section of the TWD website.
This week’s Tuesdays with Dorie recipe is Spinach Mozarella Pie with Parm Crumble.
This pie is a quiche with parmesan crumble topping. I used the savoury galette dough for my tart shells. I didn’t want to be eating this all week, so I quartered the recipe make two mini pies.
To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.
Although this cake is completely unadorned, it’s big on flavour. The cornmeal adds texture to the lemon flavoured crumb.
To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.
