Hi gang. I have 3 peaches that are a bit dry and grainy. I bought them yesterday and cut into them this morning for breakfast and wasn't too pleased with them. Well, since it's baking season pretty soon in Brooklyn, I was thinking of storing them to make small peach tarts later in the month. That way I get to warm up the house with bakey goodness in the oven.

What is the best way to freeze them? I could have sworn you're supposed to cook them a bit first with some sugar water or am I just jumping the gun and thinking about the tart making process already? Otherwise, it should be fine to just slice and then freeze them in Ziploc freezer bag, right? Maybe sprinkle some lemon juice on them to prevent browning?

Wait, maybe that was it...lemon juice and a bit of sugar then toss them in the freezer....

Also, what are some good peach tart recipes or even a cobbler/crumble recipe? I also have strawberries in the freezer as well that would love to hang out with the peaches. I think I'm going for smaller 1 - 2 serving size tarts, pies, etc. Would 3 large pitted peaches and some strawberries be enough for 3 - 4 small tarts/pies?


Thanks so much...

Teasers:



( 14 Icons Because I Forgot Number 5 )

Credit is not necessary. Comments are welcome. Please do not hotlink.

I would like to produce an 8 inch tart that includes some of each of these ingredients, combined with others:

Ginger
Chocolate
Vanilla

Any ideas?

Rachel

You'll have to excuse the horrid photo and composition, but this tart was conceived, cooked and photographed while I was sick and half conscious with a head cold!



Click here if you would like to see more photos and the recipe :)

Cross-posted to my website 101 Things Every Cook Should Cook.



Check that baby out. It was my first time making this and if I can make it look and taste that good, you can too.

( Instructional Gubbins )

hey pornsters
for all of you who wanted the recipe for my tri-citrus tarts , sorry for the delay. Exams you know :) Well, here it is! it involves many parts, but WELL worth it :)

Ok. so first, the crust. This is a sweet paste that you can also make delicious (though not super) sweet biscuits or cookies from if you have any left over.
(all recipes are in weights ~ dont substitute...buy a scale! :D )

phew! so you can see why it took me a while to write that out. The methods are fairly simple, but require a wide variety of tools. The recipies are also based on idustry sized/standard mixers (huge!) and huge baking oven...so you might have to tinker a little. Hope that works! :)

So, its that time of year again...EXAMS!!!
Im in Cullinary school at the moment, and for our 2nd year baking exams, heres what we came up with.....



Citrus Meringue Tarts! :)

these things are amazing. The meringue is soft and fluffy and not too sweet. The crust flaky, melt in your mouth, and the filling is delightfully tart with just the right ammount of sweetness. We made everything here from scatch. If you'd like the recipe, let me know and i can post it for you. Unfortunatley, i didnt have my camera in class so you dont get to see yummy plated desserts :( these are the ones i salvaged and brought home for the bf and friends :) enjoy!

Tomato tart and rosemary and garlic sauted potatoes for two. (With pictures, hence the lj cuts.)

( The Tart )

( The Potatoes )

( The Result )

As a bonus, here are some cupcakes I made last week to celebrate Halloween: ( bonus pic behind cut )

Caramelised Onion Tart

Cross-posted to my website 101 Things Every Cook Should Cook.



This is Achievement Food. Once made, you can say "I made this" and be proud. And then you can eat it. And it will be tasty.

I made the pastry myself. You don't have to, you can buy ready-made, I won't think any less of you I promise. But I urge you to have a go if you've got the time. I've learned that making pastry is a lot less frightening and difficult that I thought it would be and it's a skill worth having, if only because hardly anyone bothers any more. Its a good string to a cook's bow.

This onion tart is sweet and savoury, the sweetness of the very slowly cooked onion, the savouryness of the cheese and the egg. Lovely.

( Instructional Porn )

It's apple season! The eager Gravensteins have already appeared, and are hitting their peak, and in our overgrown forest of an apple orchard, the (probably) Romes and the Unidenified Green Cooking Apples are, while not quite at their peak for eating out of hand, perfectly suitable for cooking, provided one adds a bit extra sugar. In contrast to last year, when late spring rains ruined the apple crop (we had none, and that isn't an exageration)the trees are covered in apples. Later there will be pies by the dozen and apple sauce by the quart, but right now there is me experimenting, in a fit of autumnal glee. And unlike half my experiements, I even remembered to measure the ingredients while mixing stuff up! So, to celebrate, I must post this recipe while it's still frsh in my mind, and before the lethargy kicks in, and I never end up posting it.

( Mini Apple-Molasses tarts with Nutmeg Whipcream )

Last week's veg box came with a bag of these little green plums. I thought that they were just unripe, but it turns out that they are actually supposed to be green! Very tiny and sweet, but more than we could eat . . . and it also just seemed weird to be eating green plums. So, I made a very tasty plum and almond tart, based loosely on a recipe in BBC's Good Food Magazine. I basically made up the quanities as I went along, because I don't have a scale and most English recipes come with gram/ounce measurements. 

Summer has kept me happily supplied with berries. So I decided to try making fresh fruit tarts after being inspired by hoorayformegan's post. Came out beautifully. I found the dough for the crust was difficult to work with, sticking to the counter top and my fingers. The dough also broke apart easily. I got 13 tarts, 1 extra shell, and 1 broken shell that I dropped on the floor trying to get it out of the muffin tins. Taste was good though I wasn't a huge fan of the cream cheese filling. I think if I try again, I'll use a lemon curd or maybe vanilla custard instead.

I had a 4-day weekend and decided to try out my new tart pan. The recipe can be found here. Although it calls for a food processor, I did every step by hand. I used a mortar and pestle to make the almond filling.



( +1 )

I used this recipe to make another really big tart for another birthday party last night. I really like the way it turned out with the big pan better than the little ones!
( Read more... )

This particular recipe came from Tender at the Bone by Ruth Reichl. (editor of Gourmet magazine) This is probably the best of her memoirs. Or as sarahparah put it, "before she went and grew up to become depressing and slept around with famous people" I have wanted to make this for a long time. I finally did. I have made nearly everything in this book and the recipes have never failed me.

( Oleron Berry Tart )

I've been waiting for about a year to make this tart - waiting for some visitors to give me an excuse to make it, to coincide with figs being in season. But it was worth the wait. The flavours are really interesting together - the rosemary, mascarpone, lemon and fig - and delicious!

The recipe

photo behind the cut.
( Read more... )

Oh my, Clotilde's Tartlets sound so sexy . . .

It features a chocolate ganache filling, lying voluptuously in a shell of shortcrust pastry. Little pieces of candied ginger are hiding underneath this luscious blanket, ready to deliver the heat of their passion as you bite in.