TWD - Pear-Comte Tart - Pear Comte Tart

 This week’s Tuesday with Dorie recipe is pear Comte Tart. It comprises a short crust pastry, coated with mustard and filled with an egg/cheese mixture and topped with sliced pears.

It’s quite a pretty tart. I just used garden variety cheddar.

This tart made the perfect light meal served with salad.

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

TWD - Cranberry Spice Squares

 

This week’s Tuesdays with Dorie recipe is Cranberry Spice Squares. Except getting fresh or frozen cranberries is impossible here, so I used redcurrants that I froze from Christmas. Same same, don’t you think?

These squares are a squidgy, moist (yes, I said it) gingerbread studded with sharp tangy berries. Three sorts of flour are used to give the squares earthiness (I only used plain flour and wholemeal flour because I didn’t have rye flour.) They smell like Christmas when baking.

The squares are meant to be frosted with cream cheese icing but I didn’t have any cream cheese. They are fine without it.

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

Halloween Pumpkin Cupcakes

It’s Halloween tomorrow, so just for fun, I made some Halloween pumpkin cupcakes. 

The pumpkin cupcake recipe contains minimal sugar and is super simple to make. The recipe is available online at Kidspot here. I only made half to yield 6 cupcakes.
 

I iced my cupcakes with cream cheese frosting tinted orange. For 6 cupcakes, this recipe at Taste.com was sufficient.

The cute Halloween cupcake papers and toppers are from Coles supermarket.

For those who celebrate Halloween, I hope you have a fun night!

TWD - Blue Cheese and Fig Bites

 This week’s Tuesday with Dorie recipe is Blue Cheese and Fig Bites, baked in mini muffin tins. 

I subbed blue cheese for cheddar, fresh figs for fresh pear, and baked them in a standard size muffin tin. It’s a pretty forgiving recipe - I think you can sub the cheese and fruit varieties for whatever you have.

They were rather good - they’d be quite nice served on a cheeseboard.

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

TWD - Caramel-Apple Crisp

This week’s Tuesday with Dorie recipe is Caramel-Apple Crisp. The name says it all.
 

I cheated and used bottled caramel sauce rather than wasting cream and time making my own.

This dessert is delicious. I made a serve for one. Go make it. That is all.

To see the other baked delights from my esteemed Dorista colleagues, visit the LYL section of the TWD website.

TWD - Java Mini Mads

 This week’s Tuesday with Dorie recipe is Java Mini Mads. These are coffee flavoured madeleines, baked in mini muffin tins.

I decided just to bake mine in a normal madeleine pan, yielding 12 madeleines.

These were delicious. The humps that I got on these were smaller than I normally get, but I’m ok with that.

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

TWD - Scone Pudding

 This week’s Tuesday with Dorie recipe is Scone Pudding, made using leftover Buttermilk Scones.

The scones are sliced horizontally into thirds and layered into a baking dish, brushed with curd (I used orange curd), topped with spiced custard (I used cardamom), left to soak up the custard, then topped with sliced apple, sprinkled with sugar and baked.

This pudding is meant to be served warm, but I liked it cold as well. It made a nice change to bread and butter pudding.

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