Tuesdays with Dorie BWD: Szarlotka
September 25, 2023 at 8:27 pm | Posted in BWD, cakes & tortes, groups, pies & tarts, simple cakes, sweet things, tuesdays with dorie | 7 CommentsTags: baking, scones
What is a Szarlotka? It’s a traditional Polish apple dessert that’s kind of a cake and kind of a pie. Kind of, kind of. It actually reminds me more of jam bars I like to make that use the same dough for both the crust and the topping than either of those. Here, a sticky, sweet dough is rolled out and pressed into a cake pan, filled with a mix of sweetened apples and raisins and then sprinkled with more of that dough, grated this time for a crumbly topping.
I thought I got a bit of the “French bake” on the sides and bottom of my szarlotka, where the dough was in contact with the metal cake pan, and I was worried it was too dark. Thankfully, it didn’t taste over-toasted at all and was super good, with the consistency of a cakey cookie. Every September, I hold off on buying apples until there is pretty much no other trace of summer fruit left to be found, so this was my first apple dessert of autumn 2023, and I’d say it was a winner.
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, get it and join us as we bake through it every second and fourth Tuesdays. Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!
Tuesdays with Dorie BWD: Raspberry Cheesecake-Chocolate No-Bake Pie
August 22, 2023 at 7:23 pm | Posted in BWD, cheesecakes, groups, pies & tarts, sweet things, tuesdays with dorie | 6 CommentsTags: baking, pie
Ok, well, there was a little bit of baking that went on to create this Raspberry Cheesecake-Chocolate No-Bake Pie. I opted to crank the oven for a few to make a homemade Chocolate Tart Dough crust, because even though there is a layer of dark ganache hiding inside this tart, more is more if chocolate is involved. Dorie goes with strawberries as the fruit component in her tart, but I found some black raspberries at the market and couldn’t resist swapping them here (also, I am not the biggest fruit and chocolate fan, but razzies I can do). I didn’t have quite enough to also use them as the second surprise layer hiding beneath the filling, so I just spread raspberry jam on top of the ganache and saved my black raspberries to tumble on top of the finished tart.
I am often suspicious of no-bake cheesecakes, because sometimes “no-bake” means the filling is set with gelatin, which I don’t like. This one thankfully skips that, and is kind of mousse-like, with whipped cream and melted white chocolate folded into cream cheese and sour cream. It is really a very sophisticated and lighter cheesecake for Summer 2023.
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan yet, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!
Everyday Dorie: Sour Cherry (not Mixed Berry) Pie
July 28, 2023 at 3:52 pm | Posted in everyday dorie, general pastry, groups, pies & tarts, sweet things | 5 CommentsTags: everyday dorie
This one was supposed to be a Mixed Berry Pie, but truth is, I make like one pie a summer, and this summer it was gonna be sour cherry. I followed Dorie’s recipe for the crust and her technique of turning a portion of the filling into a jam to hold everything together. And then, of course, I used my new fave pie technique from Baking with Dorie–brushing glaze on the top crust once baked, because I wanted the vibe of those Hostess pies I was never allowed to have as a kid. I know that any pie that bubbles juices up like that is going to be good, and this one certainly was.
For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all of our pies this week.
Tuesdays with Dorie BWD: Cottage Peach and Strawberry Cobbler
July 11, 2023 at 9:32 pm | Posted in BWD, groups, pies & tarts, sweet things, tuesdays with dorie | 6 CommentsTags: baking, pie
Of course I bake a pie every now and then, but in the summer when I buy too much fruit (if there even is such a thing) at the farmers’ market, what I really like to bake are cobblers, crisps and crumbles. So much easier than pie, IMO, and every bit as good, with whatever fruit you have in abundance. I took Dorie’s Cottage Berry Cobbler and, taking inspo from her “Playing Around” variation, swapped a combo of peaches and strawberries for the mixed berries. If you wonder what a “cottage cobbler” is, the cobbler biscuits here have cottage cheese in the mix…a sweeter take on the Cottage Cheese Biscuits we made last year. Diane pointed out a typo in the cobbler biscuit recipe, which I saw too late, so mine didn’t have quite the amount of flour they should have had. The cobbler was totally delicious anyway, but mine definitely looks like it came out of an old cottage kitchen oven…the biscuits didn’t hold the same modern, cool-looking and well-defined shape the photo in the book shows. There’s plenty of time left his summer to try again, though!
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan yet, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!
Tuesdays with Dorie BWD: Rhubarb-Bottom, Strawberry-Top Tart
June 13, 2023 at 7:13 pm | Posted in BWD, groups, pies & tarts, sweet things, tuesdays with dorie | 4 CommentsTags: baking, pie
Right now is the right time, at least if you live around these parts, to be making this Rhubarb-Bottom, Strawberry-Top Tart. Dorie’s famous Sweet Tart Dough is the base of this springtime tart, with a layer of candied poached rhubarb hiding under a strawberry pastry cream. I halved a bunch more berries, tossed them in the rhubarb poaching liquid and let them land where they wanted to on top of the tart. I probably could have had triple the rhubarb going on in here, I love it so, but this was a delicious beauty.
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan yet, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!
TWD BWD Rewind: Father’s Day Blueberry-Cherry Pie
May 30, 2023 at 5:12 pm | Posted in BWD, groups, pies & tarts, sweet things, tuesdays with dorie | 5 CommentsTags: baking, pie
Well, I made this Father’s Day Blueberry-Cherry Pie last June, right on schedule with the TWD group, but then I didn’t feel like writing a post. Father’s Day is about to roll around again, so here she is. What I remember most about this pie was how much I loved the glaze on the top crust…that’s a good add to a double crust pie. Blueberry and cherry is a combo that’s hard to beat. I do think I added a little extra thickener to the mix. Pretty sure my dad would like a slice of this one.
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan yet, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!
Tuesdays with Dorie BWD: Lick-the-Pot Chocolate Pudding Pie
March 14, 2023 at 12:01 am | Posted in BWD, groups, pies & tarts, sweet things, tuesdays with dorie | 4 CommentsTags: baking, pie
When I made my Lick-the-Pot Chocolate Pudding Pie, I didn’t realize that our TWD posting date would coincide with Pi Day– what a treat! I haven’t made a pudding pie like this in ages, and it was so simple to do. A crumb crust, pudding and whipped cream…no making pastry, prepping fruit, baking for two hours and then furiously scrubbing goopy bubble-over off your favorite sheet tray or the bottom of your oven.
Crumb crusts are the easiest and tastiest, IMO. I didn’t actually have the spice cookies called for, but I had some Teddy Grahams and a jar of pumpkin spice, so I made do. Watching a bowl full of teddy bears get zipped up in the food processor was highly entertaining. Making a luxe chocolaty tempered egg yolk pudding on the stovetop is the hardest part of this pie, but it really isn’t hard. The pudding is called “lick-the-pot” so sneaking a chef’s treat spoonful before filling the pre-baked crust and chilling the pie in the fridge is a must.
A mascarpone-whipped cream topping finishes the pie off, diner-style. Dorie says to serve the pie as soon as possible after the topping goes on, but I find that mascarpone is great way (and also the tastiest way) to stabilize whipped cream, and that it holds up for a couple of days without issue. I sprinkled some cookie crumbs and chocolate speckles all over the top for some extra pizzaz.
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan yet, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!
Tuesdays with Dorie BWD: Potato-Parm Tart
January 10, 2023 at 6:22 pm | Posted in BWD, groups, other savory, pies & tarts, savory things, tuesdays with dorie | 6 CommentsTags: baking, savory, tarts
I made and froze a disk of Savory Galette Dough the other day for this Potato-Parm Tart and then promptly forgot about it. New year, same me. Luckily, if you either have the dough RTG or have a sheet of shop-bough puff pastry kicking around, you can finish the tart off pretty quickly for an on-the-fly lunch. A par-baked round of your chosen crust (this isn’t made in a tart pan, but instead is baked off as a flat disk) gets a schmear of cream cheese, Parmesan and a scattering of something in the allium family. I used leftover sautéed leeks. Then overlapping circles of potatoes sliced on the mandolin, or thin as you can cut them, are spiraled on top and seasoned. Pop it into the oven and then pull it back out 25 minutes later with frilly, bronzed potatoes and a salty, crispy crust. I really wanted to have my slice with a glass of white wine, but stuck to just an arugula salad, since I had to go to the dentist later in the afternoon and felt weird about drinking before a doctor’s appointment. Maybe with a re-toasted leftover sliver to celebrate no new cavities…
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, get it and join us as we bake through it twice a month. Don’t forget to check out the rest of the TWD Blogroll!
Tuesdays with Dorie BWD: Pear-Comté Tart
November 8, 2022 at 5:18 pm | Posted in BWD, groups, other savory, pies & tarts, savory things, tuesdays with dorie | 6 CommentsTags: baking, savory, tarts
My last two posts were separately about pears and cheese, and now here I am combo’ing the two with this Pear-Comté Tart. It has basically all the good stuff from a cheese plate (cheese, fruit, nuts, cracker, mustard) held together with custard. I really liked the salty, nutty Comté together with pears and walnuts, and I felt very sophisticated enjoying this for a weekend lunch in my sweatpants with some lightly dressed radicchio leaves and a glass of wine.
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, get it and join us as we bake through it twice a month. Don’t forget to check out the rest of the TWD Blogroll!
Everyday Dorie: Mostly Rhubarb Tart
June 24, 2022 at 2:05 pm | Posted in everyday dorie, general pastry, groups, pies & tarts, sweet things | 7 CommentsTags: everyday dorie
Mostly Rhubarb Tart is just what the name says…a tart that’s mostly rhubarb, but with a little extra stuff, too. Macerated rhubarb covers the bottom of a par-baked Sweet Tart Dough crust. An easy custard, quickly whisked together but delicately rose-scented, fills in all the gaps. Then some halved strawberries are arranged here-and-there on top. I was pleased to find hot pink stalks of rhubarb at my greenmarket, and by placing the strawberries on top of everything else, they get direct heat and concentrate into deep red jammy pops. Anyway, the whole thing was very pretty and tasted like a spring day.
For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all of our tarts this week.
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