OlyveOyl

Pear, chestnut spread and hazelnut tart. The spread had some rum added to it prior to spreading on the frozen crust which was a very positive addition to the spread! A Comice pear was sliced over the filling and sprinkled generously with crushed hazelnuts, baked for about 25 minutes until the chestnut spread started to bubble up. We really enjoyed this combination of flavors!

And then you can do this…

@TdeV https://www.pardonyourfrench.com/french-almond-pear-gratin-gluten-free/ I reduced this in size to a 6 x6” cake pan, parchment paper , or in this case I use air fryer papers to line the cake mold. if you wish to reduce the volume of the cake recipe for a 6x6” pan, multiple everything by 60%. I baked at 335* convection bake, rotating every 10 minutes. This took just under 30 minutes in a heavy weight aluminum pan. I did not sprinkle any sugar on top of the cake prior to baking as suggested in the recipe…your choice! https://natashaskitchen.com/pecan-pie-bars/ Bonus recipe 😁 I know you were interested in a pecan pie bar recipe. My daughter made this and it was absolutely delicious, I can highly recommend it.

Pear almond redux, a favorite of ours. A light cake, although it’s made with only almond flour, the combination with pears is particularly pleasing. In addition to being gluten free, it’s low in sugar and therefore , makes a nice breakfast cake. Comice pears from H&D byway of TJ, this was adapted from Pardon your French, pear gratin

@TdeV https://www.savingdessert.com/almond-tea-cakes/https://thecafesucrefarine.com/ridiculously-easy-scandinavian-raspberry-jam-tarts/ The tarts i made are from the second linked post which was an adaption from the first post. It wasn’t quite as “almondy” as I expected/wanted, it was a little more crumbly than I anticipated. i plan on making the original posting in the next week or so.

I used a homemade crust for the four inch tarts. I make them ahead and freeze them, I used the crust directly from the freezer. I had a nano second thought of putting a swipe of raspberry jam on the pastry prior to the custard, but decided for a first try, to make it as written. I will get the links for the jam tarts together for you.

@TdeV Which of the sweets are you interested in…or both? I’m in the midst of tweaking the jam tart recipe but would be happy to provide links. The custard tart is a mini version of “ Tot’s Egg Custard Pie “ from the bittenword.com, it’s a family recipe from one of the authors of the blog. I made 1/3 for two four inch tarts. I was skeptical that the bottom crust would cook properly as the custard is poured into an unbaked crust, but it did, I cooked on a preheated stone.

A couple of lunches, spinach tart repurposed from a spinach casserole. An egg, ricotta, prosciutto and parm were added to the casserole., baked until the spinach, etc. puffed up and tested done. And orrechietti with sautéed onion, garlic, cauliflower, blk olives and capers. Pasta was cooked in chicken broth with the veggies. Topped with crispy prosciutto, basil and pecorino.

Bite sized jam tarts, plum, apricot, blk cherry and Clementine jam. Nutmeg scented egg custard tart.

Fuji apple tarts with caramel, one simply sliced , the other diced and sprinkled with a little walnut streusel.

Tart for two, blackberries, raspberries and a sprinkling of raw pistachios on top.

Lunch today was sliced chicken sandwiches on Oatmeal Irish Soda bread, loose leaf lettuce from the FM , pickles made in casa. Bread was made in a loaf pan rather than the usual freeform for ease of slicing for sandwiches, also makes excellent toasts.

Oatmeal Irish Soda bread with a little whole wheat as well. Usually made freeform, this was made in a loaf mold as I wanted some consistency to be able to use for sandwiches. This also makes excellent toast. Adapted from The View from Great Island.

Pear cranberry almond, mostly almond flour with a little AP. This has been a favorite of ours, it’s very adaptable to most any fruit, from apricots to a mix of summer fruits, it can also be successfully made with all almond flour. Adapted from Donna Hay.