Pies, tarts and logs

Ginger Pumpkin Tart / Cranberry Orange Tart / Bourbon Pecan Pie

Yule Log

Lemon Squares

Sicilian Orange Tart

 

Wellllll, this was not a huge success either. Partly because I burned the crust (why do I have to make phonecalls during critical times in baking?). But aside from that, the actual tart part just wasn't custardy or tart-like. It was orangey and sweet. Not bad, but not particularly good either. Next time - new recipe!
The one thing I can say is that when I looked at the ingredients that would go into the tart (not the crust part), I was reluctant because it just didn't seem like there were enough ingredients to set up. I doubted, but continued figuring that the recipe-writer knew what they were doing. Well, the final product was exactly what I was afraid it would be - not the right consistency and frankly very one-note in flavor. I am going to consider my red flag feeling about it a win because I was actually able to recognize something of a problem before it happened. I think a lot of failures have to happen when it comes to getting good at something. So -- yay for the fail/mini-victory!

Tarts and Galettes

My teacher made this. Amazing, right?

I made this one -- amazing, right?!

Savory Mushroom and fresh Herb Galette. I so wanted to eat this on an airplane and have everyone wonder what that lovely little snack was. And why the flight attendant didn't offer them one. Then think that they have a good mind to write a formal complaint to the airline and demand galettes be offered on all flights over 1 hour.

Baking 4

Pies, crisps, cobblers and tarts! Oh my!!

One of the best days in baking class! What is not to love about these? I haven't tasted my apple pie yet, but it looks like perfection. I also made a lemon tart which I gave away to the neighbors, save for a piece for myself. It was so tart and delicious!
It's funny, every week in class we get a handful of recipes and because of time constraints, we don't make them all. This week, our teacher demonstrated Berry Crisp, which we got to taste, but did not make ourselves. I have made apple crisps aplenty, but have never even thought to make a berry one. I think it's a good thing to branch out, and this class has given me the confidence (as well as the suggestion and recipe) to try something new - and especially to pay attention to what is fresh in the market now.
I've made pumpkin pies, cream pies and berry pies before, but never apple, so it was cool to have that be our assignment this week. I brought the pie to work, and everyone was raving about how perfect it was- the crust, the level of sweetness, etc. I am proud to have done right by this American Classic!
Next weekend is starting to get busy, but because it is a holiday, and there will be no class, I will have some free time, and it would be smart to keep up my baking. Perhaps make one of the recipes that we merely were shown, but did not make in class. Cobbler? Ice cream? Not sure yet...