In my opinion the best part of a pie is the crust. The crunchy, buttery, flakes just falling apart as my fork cuts into the crust really excites me! I have been known to not allow guests to actually eat my pie until they see those pretty flakes and appreciate them. Did you ever wonder what creates that flakiness
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I am going to offer some sound advice now. Be sure to take advantage of all that summer has to offer! If you haven’t been to a farmer’s market recently or even a grocery store where local farmers’ wares are showcased take a look. The fruits and vegetables are GORGEOUS!!! Especially this time of year. Peaches, nectarines
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Makes 1 10-inch tart Crumb Crust: 2 cups chocolate cookie crumbs (any crème filled chocolate sandwich cookie will do, finely ground in a food processor) 7 tablespoons unsalted butter, melted Place the cookie crumbs and melted butter into a medium mixing bowl. Using a spoon combine the mixture until it is the consistency of
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Raspberry Linzer Torte Makes 1 10 inch torte Linzer Dough 2 cups walnuts 1 cup cake scraps or other firm white cake 1 cup + 4 tablespoons granulated sugar 12 ounces (3 sticks) unsalted butter, softened 2 large eggs 4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon In a food processor,
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Apple Tart Flaky Pastry Makes 8 Servings 1 cup all-purpose flour ½ cup whole wheat flour 1/8 teaspoon salt 12 tablespoons cold, unsalted butter, cut into ½ inch cubes 1/3 cup plus 1 teaspoon ice water 1 teaspoon apple cider vinegar Filling 3-4 medium crisp apples such as Gala or Granny Smith peeled, quartered, cored,
Free Form Apple Tart Read More »