TWD - Candied Almond Tart

This week’s Tuesdays with Dorie recipe is Candied Almond Tart. It is a Portugese treat of a cinnamon flavoured tartshell, filled with caramel and almonds.

It is not hard to make - the pastry just presses into the tin and is not pre-baked, and as long as you remember to pour in and spread the filling quickly to avoid premature setting, it is also easy to make.

 Here is the finished product - wall to wall almonds and caramel. Yum!

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

TWD - Clam Chowder Pie

This week’s Tuesdays with Dorie (Baking with Dorie) recipe is Clam Chowder Pie. Dorie describes this dish as clam chowder soup in pie form.

The recipe contains canned clams, an ingredient that is not readily available in Australia, and oysterette crackers,  which are not a thing here at all. I subbed in frozen cooked clams from an Asian supermarket and Ritz crackers.

I only made a half recipe of pie, which was still sufficient to fill a 9” enamel pie tin.

 Unfortunately this pie was not my thing. I didn’t enjoy the strong sea taste of the clams, and I didn’t love the combination of flavours, including celery, capsicum, worcestershire sauce, tabasco sauce, Old Bay seasoning (also not an Aussie thing - I used paprika) and bacon.

It is definitely an interesting idea to create a pie based on a soup, but this one was just not for me.

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

TWD - Cocoa-Cranberry Linzer Tart

 This week’s Tuesdays with Dorie recipe is Cocoa-Cranberry Linzer Tart. A soft nutty chocolate pastry encases a cranberry and raspberry fruit filling.

I was pleased to have frozen cranberries to use for this recipe, as cranberries are very hard to get here. 

In the filling, I used youngberry jam as I didn’t have any raspberry jam, and it worked well. 

Because the pastry was very soft, you had to work with it quickly before it “unchills”. Even then, my top disc of pastry didn’t behave, but I got there in the end.

This tart smelled divine as it baked, and tasted absolutely delicious.it is a great festive or anytime dessert.

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

TWD - My Favourite Pumpkin Pie

We don’t have an equivalent of Thanksgiving in Australia, but I am happy to indulge in this week’s Tuesdays with Dorie recipe, My Favourite Pumpkin Pie.

I have not made enough pumpkin pies to tell you whether this one is my favourite, but it is certainly delicious!!! The pastry shell is filled with a smooth, creamy pumpkin-flavoured custard.

I did not serve this pie with whipped cream - it was perfect as is. It is definitely the kind of dessert that I like.

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

TWD - Double Pear Picnic Pie

This week’s Tuesdays with Dorie recipe is Double Pear Picnic Pie. It is so called because it contains both fresh pear slices (Beurre Bosc in my case) and dried pears.

I halved the recipe, used Greek yoghurt instead of sour cream in the pastry, and not possessing either apricot jam or marmalade (the nasties had gotten into the latter in the fridge), I used pear and ginger jam in the filling, which also made up for the fact that I hadn’t bothered using crystallised ginger (an optional ingredient) in the filling.

This pie was scrumptious - I loved the crunch of the pastry from the sugar sprinkled on top. I have more of the “sour cream” (yoghurt) pastry in the freezer, so I can easily make this again.

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

TWD - Ricotta-Tomato Tart

 This week’s Tuesday with Dorie recipe is Ricotta-Tomato Tart. It’s basically what it says on the tin - a pastry case filled with a mixture of ricotta, egg, scallions, herbs and lemon zest, and topped with tomatoes.

I used puff pastry for the tart case, just to use it up.

Unfortunately I wasn’t a fab of this tart.

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

TWD - Vegetable Ribbon Tart

This week’s Tuesdays with Dorie recipe is Vegetable Ribbon Tart. 

This tart comprises puff pastry, hommus, sliced vegetables, cherry tomatoes, vinaigrette and hard boiled eggs.

It tasted fine, not what I’d normally choose, but ok.

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

TWD - Double Chocolate Rhubarb Tart

This week’s Tuesday with Dorie recipe is Double Chocolate Rhubarb Tart. It comprises a chocolate tart shell lined with red jam, chocolate frangipane and rhubarb.

It was a delicious dessert - the rhubarb went so well with the chocolate.

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

TWD - Maple Walnut Tart

 

This week’s Tuesday with Dorie recipe is Maple Walnut Tart.

I couldn’t be bothered trying to make pastry in the heat, so I filled a store bought pie crust with the filling.

It turned out beautifully- such a delicious tart, even my mum liked it.

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

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 - 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 - 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.

TWD - Parisian Custard Tart

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.

 The end result is a beautifully smooth silky custard tart, none too sweet, with a crispy puff pastry vehicle to deliver it. Devine.

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

TWD - Spinach Mozarella Pie with Parm Crumble

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.

These pies turned out quite well, and look very pretty. Perhaps I’d make this recipe again for a picnic. Note the pastry and crumble must be made a couple of hours in advance, so plan accordingly if you make this.

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

TWD - Freestyle Mushroom, Herb and Ricotta Tart

 This week’s Tuesday with Dorie recipe is Freestyle Mushroom, Herb and Ricotta Tart.

The base is made of a mix of plain flour and almond meal, blended with herbs, and rolled into a free form shape.

The cooked base is topped with a mixture of ricotta, yoghurt and herbs.

I can’t eat mushrooms, so for the topping, I used shredded chicken instead. I also subbed chicken stock in place of wine when cooking the topping. My herbs were basil, oregano and thyme.

I made a serve for one from a quarter of the recipe. This tart would have been nice served with a green salad, but I didn’t bother.

To see what everyone else made and their thoughts on it, visit the LYL section of the TWD website.

TWD - Mulled-Butter Apple Pie

 This week’s Tuesday with Dorie recipe is Mulled Butter Apple Pie, so called because spiced browned butter is poured over the apples before baking.

The pastry for this pie was devine - buttery, flaky, golden and melt in the mouth.

I would happily make this delicious fruity pie again (though to be honest I didn’t really taste the spices).

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

TWD - Cherry Bottom, Plum Top Tart

This week’s Tuesday with Dorie recipe is Rhubarb Bottom, Strawberry Top Tart. It is the wrong season for strawberries here, so I mixed this recipe up with fruits I already had in my house - preserved plums and frozen cherries.

I preserved these plums during a COVID lockdown, figuring I’d use them one grey day to give me a lift. Well, that day arrived. 

Instead of poaching rhubarb, I poached frozen cherries, and instead of using strawberries yo flavour the pastry cream filling and on top of the tart, I used my preserved plums.

I was a little sceptical about the fruit puree in the pastry cream, but it is actually delicious. This is especially so when you use pureed plums that had been preserved in alcohol 🤣🤣
 

The only drawback of using plums instead of strawberries is that it makes the tart a bit trickier to cut neatly. I solved the problem by cutting through the plums first then completing the slice.

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

TWD - Lick The Pot Chocolate Pudding Pie

This week’s Tuesday with Dorie recipe is Lick The Pot Chocolate Pudding Pie, so named because Dorie’s husband always licks the pot when she makes the chocolate pudding filling.

There’s nothing not to like here - a spiced biscuit crumb crust, chocolate pudding filling (containing 200g of chocolate!) and a marscapone cream topping.

It really is the kind of dessert you want to sink your teeth into with its smooth velvety filling and creamy topping.

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

TWD - Potato-Parm Tart

This week’s Tuesday with Dorie recipe is Potato-Parm Tart.  This involves making a savoury galette dough, rolling it out flat, putting a cream-cheese-milk-parmesan mixture on top, then arranging thin slices of red potato (and in my case, apple) on the cheese mixture, with more parmesan and thyme. The base is pre-baked, and then baked again to cook the topping. 

This tart was delicious- I would definitely make it again. It was a little time consuming to make  with its various steps, but not difficult.

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