Today’s the day of my organic chemistry final exam. Wish me luck, I’m going to need to it. But then that means I go home tomorrow, for a whole summer! I’m really excited. I am excited to see my dog, first and foremost, of course. I’m also excited to hang out with my family, have fresh fruit available to me, to have a real kitchen again, watch the Nightly News every night, not have homework, and for playing horse on the basketball court across the street from my house in those wonderful summer evenings.
You know how Macbooks have notes now, like the application? Well I keep it in my dashboard and use it all the time. One note I have is a baking bucket list. On this list is things like a crêpe cake, a tiered cake, a tasty recipe, etc. Now I can cross off a tasty recipe, as I found this video on Tasty and pinned it to make over break. I’ve seen and heard of tarte tatin, but never made it.
Mmmmmhmm, pecan pie. One of my all-time favorites. When I was a kid, I decided one day that I hated all nuts. I don’t even think I tried any of them, I just decided that I hated them nonetheless. Then one day — I don’t even remember when — I tried them again and was like, wow, these are pretty darn good. So ever since, I’ve been obsessed. I love using them in baking. My all-time favorite cookies are made from pecans: snowball cookies!
Strawberries, blueberries, and raspberries are probably my three favorite fruits. I also love nectarines, grapes, and apples, and probably some others I can’t think of too. Pretty much I love fruit. I also know that marscapone is a delicious Italian cream cheese that I have used to make strawberry shortcakes before. So, I decided to combine berries and marscapone to make a delicious tart!
I’ve had my eyes on this recipe for a while now. I love making galettes. I love making pies too, but galettes just look so cool. Plus they sound so sophisticated, even though they are much easier than making a pie, but most people don’t know that.
Strawberry rhubarb pie is one of my favorite pies of all time. First of all, I love strawberries. They’re probably my favorite fruit of all time. But who doesn’t love strawberries, let’s be real. Secondly, the rhubarb is a great complement to the strawberry and when it cooks it becomes all soft and mushy, but in a good way that’s delicious to eat. Plus, this pie crust is my go-to pie crust because it is easy, uses all butter, and is so flaky!
Happy Valentine’s Day! I hope you’re all enjoying this lovely holiday (get it, lovely?). Personally, I love Valentine’s Day. It’s a day where you get to do a little something extra special for the people you love, and it’s just fun! Plus it means I get a care package full of chocolate in the mail from my parents. That chocolate may or may not be practically all gone by now (shhhh). Moderation is overrated.
Anyways, Raspberry Almond Tart, huh. This tart was so much fun to make. It’s a basic tart dough with a thin layer of raspberry jam spread on top of the crust, then an almond paste mixture, then sliced almonds on top. It sounds and looks a bit intimidating, but it’s really quite easy, it just requires a lot of steps. Honestly, the hardest part of this tart is probably trying to find almond paste in a grocery store.
I actually made this several weeks ago in preparation for Thanksgiving, but I didn’t like the crust. It was too hard to work with and not flavorful enough. Then I went to NJ for Thanksgiving and made a pie there, but I wasn’t happy with the filling. Finally, I landed on the perfect combination and made it one night for when my cousins were coming for dinner.