u/fermented_chalumeau

I brought this tart to a cook out, and it was perfect for an early Summer vibe. Sweet, juicy, slightly tart; it really does highlight the blackberries!

This was my second time making Claire's Sweet Tart Dough (previous attempt was couple weeks ago for the Salty Nut Tart with Rosemary). It went much better this time! I didn't over blitz the butter and kept everything very cold and was able to achieve a ball of dough, which didn't happen last time. I did bake it just sliiiiiiightly over where I'd like it. It wasn't burned, but it was very dark and the texture was brittle on the sides. Next time I'll watch it like a hawk, or cover the sides in foil.

Caramel is always tricky. I don't know where I went wrong in the process with this one, but by the time I needed to put it in the tart case, it was well beyond pouring consistency and into glooping consistency. It was clear that it was never going to settle neatly between the berries, so I scraped it and the berries out of the tart case and just mixed them all together before spreading in the tart. So it was not as aesthetically impressive as the picture in the book where the berries are half submerged, but GOOD LORD this tart is delicious. Highly recommend if you come across a good batch of blackberries.

Recipe from "Dessert Person" by Claire Saffitz.

I brought this tart to a cook out, and it was perfect for an early Summer vibe. Sweet, juicy, slightly tart; it really does highlight the blackberries!

This was my second time making Claire's Sweet Tart Dough (previous attempt was couple weeks ago for the Salty Nut Tart with Rosemary). It went much better this time! I didn't over blitz the butter and kept everything very cold and was able to achieve a ball of dough, which didn't happen last time. I did bake it just sliiiiiiightly over where I'd like it. It wasn't burned, but it was very dark and the texture was brittle on the sides. Next time I'll watch it like a hawk, or cover the sides in foil.

Caramel is always tricky. I don't know where I went wrong in the process with this one, but by the time I needed to put it in the tart case, it was well beyond pouring consistency and into glooping consistency. It was clear that it was never going to settle neatly between the berries, so I scraped it and the berries out of the tart case and just mixed them all together before spreading in the tart. So it was not as aesthetically impressive as the picture in the book where the berries are half submerged, but GOOD LORD this tart is delicious. Highly recommend if you come across a good batch of blackberries.

Recipe from 'Dobre Dobre" by Laurel Kratochvila.

I am obsessed with these textures! I thought the sponge might be dense, but it is the opposite; so light that it almost dissolves in your mouth. The cream is also so light and whippy! The coffee taste balances perfectly with the chocolate and the whole effect is not too sweet at all.

The pan I used for the sponge was slightly too small, so the cake was a bit too thick to roll into a really tight spiral, but we have a chonky hint of a swirl for geometric week! 🌀

I make granola fairly frequently, and this happens to be the best batch I have made so far!

This batch has:

-peanut butter

-oats

-nuts (pecans, walnuts, almonds, cashews, and peanuts)

-coconut flakes

-olive oil

-spices (salt, cinnamon, clove, nutmeg)

I usually add maple syrup or honey, but I omitted it this time around in keeping with the theme. I used more peanut butter than I usually would so that it would still clump together, and boy, was that a game changer! I'm definitely going to keep making it this way in the future; heavy on nut butter, light on sweetener.

(Hi, future me coming back to replicate this! 300° convection, 12ish minutes, stir, another 15ish minutes 😊)