This Almond Raspberry Tart is a marvelously easy tart I want to share with you. The no-roll crust is made in minutes and is pressed into the pan. Simply wipe out the processor give the filling ingredients a couple spins in the bowl and pour into the parbaked shell. Continue reading
Kolache, (pronounced ko-lah-chee) the Czech pastry, can be sweet or savory. This blog features the sweet version. I have updated some of the fillings for a wider variety. Although poppyseed and prune fillings are traditional, I omitted them because I thought six was truly enough. The fillings are given in tablespoons since most of the Kolache require a tablespoon or more and the amount needed can be calculated using the yield information if you want to make more than one flavor.
I suggest you pour yourself a cup of coffee or tea, get a glass of wine or otherwise prepare for this longer than usual blog. But the end result is amazing. The fillings are applicable to other pastries and this dough can be used countless ways. This is actually an easy to make sweet roll that I promise you will make over and over again.
These are amazing pastries with an easy to make dough that handles well. The fillings can be made days ahead and stored in the refrigerator. The dough must be made a day ahead. Assembly is easy and in no time you have Kolache. They can also be made large or small and freeze well. Continue reading
This Chocolate Raspberry Marzipan Gateau is a prime example of French baking. I can’t remember where this comes from, certainly I did not come up with it. The three hole paper is turning yellow with age so it has to be when I was learning and becoming interested in pastry as a profession.
A note on the bottom says, “This is a wonderfully moist and flavorful combination.” I love finding little notes on old recipes. Continue reading