Posts by Friday Baking Project
Plum Torte 2022
For many in the northeast, late summer/early fall baking always includes the simple, yet wonderful Plum Torte from Marian Burros of the New York Times. According to the paper, this recipe was printed annually from 1983 to 1989, and there was an uproar when they stopped. To pick up where the Times left off and…
Read MoreBlueberry Tart
With blueberry muffins a daily offering at Seven Layers, there were always plenty of blueberries around the shop. Wanting a new item for the pastry case toward the end of the first summer, I thought they could be put to use in a new dessert. Researching my favorite baking books, I discovered this Blueberry Tart…
Read MorePâte Sucrée
P¢te Sucr©e, sweet tart dough in English, is a rich, crisp pastry dough used for free-standing dessert tarts, baked in a removable bottom tart mold or a flan ring. This was one recipe search that proved difficult, as there were many failures from usually trusted sources. I finally found this very good recipe in Martha…
Read MoreThe Friday Baking Project Plum Galette
PRINT Yield: 1 galette # of Servings: 8 to 10 Ingredients: P¢te Bris©e 2 Filling: ¼ cup (1.75 oz / 51 g) sugar3 tbl (.8 oz / 22 g) ground almonds3 tbl (1.1 oz / 31 g) all-purpose flour 2 lb (907 g) large plums, pitted, quartered and sliced into ¼” pieces, should yield 6…
Read MorePlum Galette
A galette is essentially an open-faced pie, where fruit is placed in the center and the outer edge is brought up to just partially cover the fruit, allowing its simple beauty to shine through. With no top crust to crimp and seal with the bottom, galettes are much easier than the standard two-crust pie. The…
Read MoreChocolate Cream Pie
Reminiscing over food often includes the occasion and the special people at the table in addition to the food. Excellent meals while traveling, and holiday dinners are examples, where all elements meld into one strong memory. Such is the case with this Chocolate Cream Pie recipe. We had long time Martha’s Vineyard friends over for…
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The Friday Baking Project
Vanilla Roasted Peaches
PRINT Yield: 1 medium baking dish # of Servings: 4 Ingredients:4 medium sized peaches, 1 ¼ to 1 ½ pounds total, firm, just starting to ripen 2 tbl (1 oz / 28 g) butter, melted2 tbl (1 fl oz) fresh lemon juice2 tbl (.90 oz / 26 g) sugar1 vanilla bean, split and scraped. (See…
Read MoreVanilla-Roasted Peaches
After seeing beautiful peaches in the farmers market last week, I wanted to find a simple recipe for a peach dessert that took little preparation time and didn’t hide these summer jewels under a crust or streusel. A quick search through my old summer dessert files revealed this wonderful 2007 recipe from the Martha Stewart…
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The Friday Baking Project
Flourless Chocolate Cake
PRINT Yield: 1 8-inch cake # of Servings: 12 Ingredients:8.25 oz (234 g) heavy cream, whipped to soft peaks 7 ½ oz (213 g) chocolate, 55% to 61%, wafers or chopped 6 oz (170 g / 3 ½ large) eggs (see note below)2 ¼ oz (64 g / 4 large) egg yolks2 ¾ oz (78…
Read MoreThe Friday Baking Project Chocolate Cream Pie
PRINT Yield: 1 9″³ pie # of Servings: 8 Ingredients: Crust: 1 â…“ cup (5.45 oz / 154 g) chocolate wafer crumbs, from approximately 26 Nabisco Famous Chocolate Wafers (see note) ¼ cup (1.8 oz / 51 g) sugar 5 tbl (2.5 oz / 71 g) unsalted butter, melted Chocolate Filling: â…” cup (4.7 oz…
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