Your Daily Sweets: What Are You Making and Baking? (2017 – )

[Jim D.]

@Pete Fred  I always enjoy your experiments (usually successful I have noted) into the world of sweets.  I was struck by your recent comment: 

Quote

the pastry welded itself to the tin in places

 

Do have you any ideas as to why this happens?  I tried buttering the pie pan, and that resulted in an unpleasant fried look and taste to the crust.  I suspected I might be patting the crust into the pie pan too firmly; changing that technique seemed to help some, but not consistently.

[Pete Fred]

I'm not sure if it may just have been inexperience with this type of pie, @Jim D.. I made it the night before and left it out in a (very) cold kitchen, and when I came to cut a slice for lunch the next day I had the problem trying to remove it. But later that evening I reheated the pie (in the tin) in the microwave and it released just fine.

 

This is not something I've encountered before making European-style tarts in rings. Baking pies in dishes/pans/tins is not something I do very often, so I'm curious if this cold/warm thing is, y'know, a thing. Or should a well made pie come out of the dish just fine, hot or cold? Hopefully wiser pie-heads can chip in and help us both out.

[RobertM]

On 12/1/2024 at 12:30 PM, TdeV said:

 

Yum! Do you have a recipe for this, Robert?

Sorry I haven’t responded sooner, I was on vacation and didn’t see your request.

 

This was from King Arthur 

https://www.kingarthurbaking.com/recipes/easy-pecan-pie-bars-recipe

 

Easy Pecan Pie Bars….

 

hope it’s ok to put the link up….

 

[Pete Fred]

Shauna Sever's Chocolate Chip Cookie Brittle (via Food52)...

 

 

It was a little too brittle-y/crunchy for me. I prefer something more biscuity (in the English sense). But if brittles are your thing, then it does exactly what it says on the tin.

[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!

[Steve Irby]

Here's a sampling of the output from the past several days.  I've made Cornetti from the Carol Fields bread book for years.  Not Instagram ready but so good hot out of the oven.  The trim was placed in a muffin cup with homemade pear preserves.

 

 

Chocolate Seduction from a little Consumer Guide booklet that I was gifted around 1982.  The recipe calls for a 10 inch tart pan but I made  five 4-inch tartlets.

 

 

 

And from a yard sale cookbook by Linda Collister - Divine Chocolate Recipes.  Maybe my favorite chocolate and pecan cookie recipe.  I used Callebaut 811 in all of the recipes. 

 

 

 

 

 

 

 

 

 

Edited 1 hour ago by Steve Irby (log)