Coming off a wonderful night with girlfriends, I had a permanent smile on my face baking in my apron and pearls today! Thank you again, Sharon!
Theresa and Sharon, not only has your cookbook taught us much needed baking lessons but it has created so many special memories amongst friends! It is a new chapter in our blog as this is the first of Theresa’s cookies! So here’s to the next five weeks of baking!
Ever so proud of myself that I made my first tarts. They took a few steps but it was really fun making the crust and filling. I did these in stages throughout the day so I really didn’t notice how long they took. This recipe calls for a food processor to mix the dough for the tart crust. This delighted me to use my old but new food processor. I assumed I would have to cut the butter into the mixture with a pastry blender or knives but the food processor does all the work. I like that!
After chilling, I rolled out the dough, cut 30 circles with a biscuit cutter, and tapped each circle of dough down into the mini muffin tins with a special tool.
The filling is easy to make but very interesting because I’ve never boiled raisins before. Rhubarb, strawberries, blueberries but never raisins and they are delicious! I even had to thicken the raisins with a water/flour mixture and I always love the science behind the thickening process. I filled each tart with filling and baked. I used a toothpick to retrieve each hot tart out of the pan to cool. Nuts garnished on top to complete. They taste great!
What I like is that Theresa created this recipe with a combination of her mother’s best pie filling and adapted it into her own tart. I think Theresa’s mom would have been proud that her amazing filling is being enjoyed by so many others. Theresa, you inspire me to create my own recipe someday!
Danielle “Phoebe”
Okay. Now that I've finished wiping away my tears, I can write. First I must say I love your story and the picture. The tarts are beautiful! I even expanded the picture to get a better look, and you really did a magnificent job. So glad you liked the taste. I was a little concerned because raisin pie/tarts are unusual. But that's what my mom did, and I was happy to create the recipe.
ReplyDeleteHope your "permanent smile" carries on for a long time! I have a smile just picturing you wearing the pearls and apron while baking away. How wonderful of Sharon to provide the lovely gift.
Phoebe, I am proud of you on making your first tarts. It's not the easiest recipe and you did a terrific job. Well done young lady. Theresa G.
Phoebe,
ReplyDeleteThey look divine. Can't wait to try them today. I agree it is fun to do the tarts. I just wish mine had not been my first recipe. I am definitely going to revisit those lemon meringue tarts someday. Great job. I am sure you looked beautiful in your apron and pearls.
Danielle G.
Phoebe the tarts look yummy, I can't wait to taste one of your future creations. L. Sharon
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