Stone Fruits, Baking Tarts and the Giveaway Winner

I have to admit that every year, I have a hard time adjusting to the summer season here in the South. Once we enter the rainy season, it gets very, very hot, humid and stormy. We spend a lot of time in the pool and indoors away from the scorching sun. Baking becomes almost like a luxury as we try not to over-heat the house too much. But summer also means stone fruit season and that makes it all worth it.

This weekend we found the ripest and most beautiful nectarines and white peaches. I saved some for sorbet and used the rest for tarts. I couldn’t resist.

Because I love both custard and frangipane tarts and because I cannot choose one over the other, I decided to make a little bit of both. I used the nectarines for these super simple nectarine and pistachio frangipane tarts and cherries for cherry and cinnamon flan tarts. Both creamy and very flaky.

Even though sometimes I like to experiment with flavors and I am very intrigued by new techniques and cooking methods, I have to admit that a slightly warm fruit tart with some vanilla ice cream is all I could ever ask for. My ideal way to end a meal for sure.

And finally, what most of you might be waiting for… the winner of the raspberry powder giveaway is ibb of Living in a Matchbox (please contact me so I can get all your information). Thank you everyone for participating and commenting. I should have little giveaways like this more often!

Short Dough

Makes enough for about 12 3-inch tart rings

250 grams butter, room temperature
125 grams powdered sugar
1 egg
Zest of 1 orange
370 grams flour
2 grams baking powder
3 grams salt

Cream the butter and the powdered sugar together. Add the zest and the egg and mix until combined. Scrape the bowl and paddle well.

Add the flour, baking powder and salt and mix until combined.

Divide the dough into two disks and wrap in plastic wrap. Flatten the disks slightly with your hands. Refrigerate for at least 2 hours.

Take the dough out of the refrigerator and if it’s too hard to roll, let it come to room temperature for about 10 minutes. Roll to 1/8″ thick. Cut circles that are larger than your tart rings. Fill the tart rings and place them on a sheetpan lined with parchment.

Let the filled tart rings rest in the refrigerator for at least 2 hours so the dough relaxes and doesn’t shrink in the oven.

Pistachio Frangipane

200 grams butter, softened
200 grams sugar
2 eggs
60 grams flour
200 grams pistachios, ground to a fine meal

Cream the butter and the sugar together. Add the egg. Scrape and mix well. Add the flour and the ground pistachios and mix until all ingredients are well incorporated.

If you are only going to use a little bit of bit, you can freeze the leftovers for up to 2 months.

Assemble the Pistachio and Nectarine Tarts

Dock the bottom of the tarts lightly.

Place the pistachio frangipane in a pastry bag fitted with a pastry tip (#5) and fill the tarts about halfway.

Cut thin slices of nectarine and place them on top of the frangipane. Press them lightly into the frangipane.

Bake the tarts at 375F for about 20 minutes or until golden brown.

Cherry, Cinnamon and Vanilla Flan Tarts

100 ml heavy cream
100 mil whole milk
6 egg yolks
50 grams sugar
5 grams cornstarch
1 tsp cinnamon
2 tsp vanilla extract
Cherries

Use the same short dough recipe but this time, use ring molds that are a bit higher. Fill the ring molds with the rolled short dough and refrigerate for at least 2 hours.

Dock the bottom of the short dough, line the inside with parchment, fill with dried beans and blind bake for 15 minutes at 350F.

Prepare the flan filling by whisking together the egg yolks, sugar and cornstarch. Add the heavy cream, whole milk, cinnamon and vanilla. Whisk until incorporated. Strain this custard through fine sieve.

Cut and pit the cherries. Fill the pre-baked tart shells with the cherries. Make sure you fill them to the top. Pour the custard into the tarts and bake them at 325F for about 20 minutes until bubbly and set.


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143 Responses to “Stone Fruits, Baking Tarts and the Giveaway Winner”

  1. Peter G says:

    Oh! Those Southern summers are not fun! However, I could def indulge in a cinnamon, vanilla and cherry tart…this combination has my name all over it! Thank you for sharing Aran.

  2. cindy* says:

    i love the styling here aran…lovely. the tarts sound wonderful and those stone fruits are gorgeous! keep cool in that heat too, i would melt for sure…

  3. Pei-Lin says:

    Aran,

    I really enjoy reading your blog and look forward to your new posts everytime. Your food photography and styling has impressed me. Am learning a lot from you.

    I’d like to thank you for posting the recipe for yogurt panna cotta with strawberry mousse and gelee. But, I did tweak it to adapt to my situation. Nonetheless, my family-friends and I simply enjoyed every bit of it!!! Absolutely divine! THANKS once again!

  4. Peter G says:

    Oh! Those Southern summers are not fun! However, I could def indulge in a cinnamon, vanilla and cherry tart…this combination has my name all over it! Thank you for sharing Aran.

  5. cindy* says:

    i love the styling here aran…lovely. the tarts sound wonderful and those stone fruits are gorgeous! keep cool in that heat too, i would melt for sure…

  6. Alicia says:

    Love nectarines & so its off to Whole Foods tomorrow….
    as always divinely delicious!!!!
    Good luck with the humidity as weel. Eat plenty of sorbet!!!!

  7. Pei-Lin says:

    Aran,

    I really enjoy reading your blog and look forward to your new posts everytime. Your food photography and styling has impressed me. Am learning a lot from you.

    I’d like to thank you for posting the recipe for yogurt panna cotta with strawberry mousse and gelee. But, I did tweak it to adapt to my situation. Nonetheless, my family-friends and I simply enjoyed every bit of it!!! Absolutely divine! THANKS once again!

  8. mycookinghut says:

    Lovely absolutely yummy!

  9. Alicia says:

    Love nectarines & so its off to Whole Foods tomorrow….
    as always divinely delicious!!!!
    Good luck with the humidity as weel. Eat plenty of sorbet!!!!

  10. Congrats to the winner! What delightfully cute little tartlets! I bet they taste heavenly!

    cheers,

    Rosa

  11. mycookinghut says:

    Lovely absolutely yummy!

  12. Anis says:

    please can you tell the weight of your eggs in the pistachio frangipane, thanks

  13. Sunshinemom says:

    Is it that hot where you stay? I can perfectly relate to what you wrote. I hardly bake these days as we could all do without me creating more heat:)! On the days I do, none of us sits in the living room as we can feel the heat there too.

    Tarts look perfect. The custard tart seems just right!

    Congrats to the giveaway winner:)

  14. Congrats to the winner! What delightfully cute little tartlets! I bet they taste heavenly!

    cheers,

    Rosa

  15. Aran says:

    Anis- I use large eggs so they are about 50 grams each, so 100 grams total.

    Thank you!

  16. Barbara says:

    Beautiful photographs! I just bought some pastry rings last week so now will try your cherry, cinnamon and flan tarts. Can’t wait!

  17. Anis says:

    please can you tell the weight of your eggs in the pistachio frangipane, thanks

  18. Sunshinemom says:

    Is it that hot where you stay? I can perfectly relate to what you wrote. I hardly bake these days as we could all do without me creating more heat:)! On the days I do, none of us sits in the living room as we can feel the heat there too.

    Tarts look perfect. The custard tart seems just right!

    Congrats to the giveaway winner:)

  19. Aran says:

    Anis- I use large eggs so they are about 50 grams each, so 100 grams total.

    Thank you!

  20. Barbara says:

    Beautiful photographs! I just bought some pastry rings last week so now will try your cherry, cinnamon and flan tarts. Can’t wait!

  21. After spending a summer in South Carolina, I can imagine how you wouldn’t want to turn on the oven – humid as all get out, storms every afternoon! But stone fruits really are incredibly tempting, and I’m a sucker for pistachio frangipane. Gorgeous tarts!

  22. Ljilja says:

    I’m fascinated with your blog. Beautiful photos and excellante recipes.

  23. After spending a summer in South Carolina, I can imagine how you wouldn’t want to turn on the oven – humid as all get out, storms every afternoon! But stone fruits really are incredibly tempting, and I’m a sucker for pistachio frangipane. Gorgeous tarts!

  24. Just awesome & stunning Aran. WOW. We have an awful summer too, but stone fruit just make it so bearable. Love your creative genes…this is magical stuff. The pairings & presentaion are dreamy. Love the little fingers too; my little fella used to be like that.

  25. Ljilja says:

    I’m fascinated with your blog. Beautiful photos and excellante recipes.

  26. Isi says:

    Hi Aran, found your blog today. It`s so tasty… I love your recipies and your photos.

  27. These look beautiful :)
    Love your creativity…
    They seem like just the thing to make summer better!

  28. Hayley says:

    Those look beautiful! Fruit desserts are my favorite. Congrats to the winner!

  29. Just awesome & stunning Aran. WOW. We have an awful summer too, but stone fruit just make it so bearable. Love your creative genes…this is magical stuff. The pairings & presentaion are dreamy. Love the little fingers too; my little fella used to be like that.

  30. Whitney says:

    I absolutely love the 2nd picture in this post. Such a beautiful shot. It would be so lovely framed in a bright kitchen.

  31. Isi says:

    Hi Aran, found your blog today. It`s so tasty… I love your recipies and your photos.

  32. These look beautiful :)
    Love your creativity…
    They seem like just the thing to make summer better!

  33. Hayley says:

    Those look beautiful! Fruit desserts are my favorite. Congrats to the winner!

  34. Whitney says:

    I absolutely love the 2nd picture in this post. Such a beautiful shot. It would be so lovely framed in a bright kitchen.

  35. chocolatecup says:

    my gosh. you should never ever come to where i live. the weather is like hot, humid, and stormy ALL year round. I am kinda dying of heat.

  36. Sara says:

    WOW, this looks totally amazing! I have never had pistachio frangipane (only the almond version), but it sounds really great!

  37. chocolatecup says:

    my gosh. you should never ever come to where i live. the weather is like hot, humid, and stormy ALL year round. I am kinda dying of heat.

  38. Sara says:

    WOW, this looks totally amazing! I have never had pistachio frangipane (only the almond version), but it sounds really great!

  39. michelle says:

    okay i’ve been curious for a LONG while but WHERE do you get your tart rings? and what are the qualifications of a good tart ring?!

    i desperately need one each time i see a post!

  40. michelle says:

    okay i’ve been curious for a LONG while but WHERE do you get your tart rings? and what are the qualifications of a good tart ring?!

    i desperately need one each time i see a post!

  41. Bron says:

    Completely gorgeous as always Aran, I’m amazed at your lovely green pistachio frangipane, our pistachios are so insipid in colour in comparison. I’m also longing for some tart rings, in the meantime I’m making do with washed out tuna cans, not the same though.

  42. Aran says:

    michelle- you can find tart rings at jbprince.com, sur la table bakedeco.com or any baking specialty store. but also, like Bron said, you can make them yourself with recycled tuna cans!

    Bron- I never heard of such thing but what a great idea! Does it work well?

    Thank you!

  43. Bron says:

    Completely gorgeous as always Aran, I’m amazed at your lovely green pistachio frangipane, our pistachios are so insipid in colour in comparison. I’m also longing for some tart rings, in the meantime I’m making do with washed out tuna cans, not the same though.

  44. Aran says:

    michelle- you can find tart rings at jbprince.com, sur la table bakedeco.com or any baking specialty store. but also, like Bron said, you can make them yourself with recycled tuna cans!

    Bron- I never heard of such thing but what a great idea! Does it work well?

    Thank you!

  45. Dominique says:

    Beautiful… I’m so happy when I see a new post on your blog! It’s allways a pleasure to see your pictures and to try your recipes. Thank you so much!

  46. Dominique says:

    Beautiful… I’m so happy when I see a new post on your blog! It’s allways a pleasure to see your pictures and to try your recipes. Thank you so much!

  47. Mercè says:

    Aran, you build such beautiful yummies!! :) I love your pictures!
    Btw, for the cherry and vanilla flan tarts, what’s the height of the tart rings you use?
    Thanks a lot! Muxu!

  48. Ria says:

    Aran, Lovely lovely lovely pics! And I’m sure the dish would have tasted heavenly :)

  49. Mercè says:

    Aran, you build such beautiful yummies!! :) I love your pictures!
    Btw, for the cherry and vanilla flan tarts, what’s the height of the tart rings you use?
    Thanks a lot! Muxu!

  50. Ria says:

    Aran, Lovely lovely lovely pics! And I’m sure the dish would have tasted heavenly :)

  51. They look adorable… i have to make some aswell! It really calls my name…Thanks for your wonderful blog!! It is a true inspiration Cheers Alissa

  52. They look adorable… i have to make some aswell! It really calls my name…Thanks for your wonderful blog!! It is a true inspiration Cheers Alissa

  53. Junglefrog says:

    This looks absolutely delicious Aran! I just love all the photos but the one where the little hand is sneaking into view picking the cherries is just priceless!

  54. argone says:

    j’adore ces petites tartelettes … toujours aussi beau et bon !
    bizzz

  55. Inés says:

    Aran zer dira stone fruits edo harri frutak, hemen dauden eskartxatuak?

  56. Junglefrog says:

    This looks absolutely delicious Aran! I just love all the photos but the one where the little hand is sneaking into view picking the cherries is just priceless!

  57. argone says:

    j’adore ces petites tartelettes … toujours aussi beau et bon !
    bizzz

  58. Inés says:

    Aran zer dira stone fruits edo harri frutak, hemen dauden eskartxatuak?

  59. Marvellously simple recipes, I can’t wait to test them… but the last photo, it’s wow for me! Great light and composition.

  60. Dajda says:

    I’ve never seen white peaches before, they look interesting. We’re fully in the strawberry season down here but I’ll keep these tarts in mind! Thank you!

  61. charlotte says:

    Your blog it’s so Nice!!!!”!!!!!!, thank you to share all that recipies!

  62. Aran says:

    Merce- los moldes para las tartas de frangipane son de 1.5cm de altura y los de flan de 2.5cm.

    Ines- stones fruits melokotoiak, okaranak, kerizak eta barruen hazurre dekien frutak dire. izen orokorra da. eskerrik asko!

    Thank you everyone!

  63. Marvellously simple recipes, I can’t wait to test them… but the last photo, it’s wow for me! Great light and composition.

  64. Dajda says:

    I’ve never seen white peaches before, they look interesting. We’re fully in the strawberry season down here but I’ll keep these tarts in mind! Thank you!

  65. charlotte says:

    Your blog it’s so Nice!!!!”!!!!!!, thank you to share all that recipies!

  66. Aran says:

    Merce- los moldes para las tartas de frangipane son de 1.5cm de altura y los de flan de 2.5cm.

    Ines- stones fruits melokotoiak, okaranak, kerizak eta barruen hazurre dekien frutak dire. izen orokorra da. eskerrik asko!

    Thank you everyone!

  67. I’m with you on the beauty in simplicity at this time of year. Your tarts are a great example of the perfect dessert to make with all this gorgeous fruit we have now. Really beautiful.

  68. Tartelette says:

    As I am looking at the rain fall this morning (again), I bet one of these would bring a little sunshine right where it’s needed!

  69. I’m with you on the beauty in simplicity at this time of year. Your tarts are a great example of the perfect dessert to make with all this gorgeous fruit we have now. Really beautiful.

  70. Tartelette says:

    As I am looking at the rain fall this morning (again), I bet one of these would bring a little sunshine right where it’s needed!

  71. Jescel says:

    i’m a big fan here.. anything that you create is fantastic. wish i could sample each one of them. how about giving them away too? :o)

  72. Zerogluten says:

    uf, uf, uf, ufffffffffffffffffffffffff. Quería decir más cosas pero no puedo.
    Uf, que rico! perfecto!
    Al final pudo salir algo más.
    Mis institos de golosa no paran de funcionar cada vez que entro en tu blog.
    Besitos sin gluten

  73. Jescel says:

    i’m a big fan here.. anything that you create is fantastic. wish i could sample each one of them. how about giving them away too? :o)

  74. Zerogluten says:

    uf, uf, uf, ufffffffffffffffffffffffff. Quería decir más cosas pero no puedo.
    Uf, que rico! perfecto!
    Al final pudo salir algo más.
    Mis institos de golosa no paran de funcionar cada vez que entro en tu blog.
    Besitos sin gluten

  75. titicandia says:

    I am charmed with your blog and recipes, serious very well that you were putting a translator, for that we do not speak English. Many people to visit and to enjoy yourself your kitchen.
    Regards, Titi

    Me encanta tu blog y recetas, seria muy bueno que pusieras un traductor, para los que no hablamos inglés. Muchos más porian visitarte y disfrutar de tu cocina.
    Saludos, Titi

  76. Seanna Lea says:

    I am going to need to try the cherries as soon as I find good quality fruits at the market. It sounds so delicious!

  77. titicandia says:

    I am charmed with your blog and recipes, serious very well that you were putting a translator, for that we do not speak English. Many people to visit and to enjoy yourself your kitchen.
    Regards, Titi

    Me encanta tu blog y recetas, seria muy bueno que pusieras un traductor, para los que no hablamos inglés. Muchos más porian visitarte y disfrutar de tu cocina.
    Saludos, Titi

  78. Seanna Lea says:

    I am going to need to try the cherries as soon as I find good quality fruits at the market. It sounds so delicious!

  79. Aran says:

    Titicandia- A ver si me informo como hacerlo. Gracias.

  80. Aran says:

    Titicandia- A ver si me informo como hacerlo. Gracias.

  81. Don’t you love when you can’t decide which dessert to make and end up with an even better concoction like this? They must have been wonderful!

  82. Ronnie says:

    I always love reading your blog. Everything always looks so amazing. My own culinary creations typically make it look like a bomb went off in the kitchen so this gives me something to aspire to.

  83. Don’t you love when you can’t decide which dessert to make and end up with an even better concoction like this? They must have been wonderful!

  84. Ronnie says:

    I always love reading your blog. Everything always looks so amazing. My own culinary creations typically make it look like a bomb went off in the kitchen so this gives me something to aspire to.

  85. I’m completely seduced by everything you present! These are exquisite!

  86. I’m completely seduced by everything you present! These are exquisite!

  87. idu says:

    ai, gereziak, alberretxikoak, melokotoiak, brinoiak… urte osoan fruta hauen zain. Inoiz ez ditut tarta batean probatu, baina duten itxurarekin, animatu beharko dut

  88. idu says:

    ai, gereziak, alberretxikoak, melokotoiak, brinoiak… urte osoan fruta hauen zain. Inoiz ez ditut tarta batean probatu, baina duten itxurarekin, animatu beharko dut

  89. Daniella says:

    Hi! I looove your blog. It’s all so gorgeous. I passed on a little blogger award to you:

    http://dressdesigndecor.blogspot.com/2009/06/many-thanks.html

    You don’t have to pass it on, but I just wanted to let you know!

  90. Beautiful pictures! I especially love the image of fruits with cherries and peaches shot from the top. The texture of the board compliments the fruit. I am a long time fan!

  91. Daniella says:

    Hi! I looove your blog. It’s all so gorgeous. I passed on a little blogger award to you:

    http://dressdesigndecor.blogspot.com/2009/06/many-thanks.html

    You don’t have to pass it on, but I just wanted to let you know!

  92. Inés says:

    Aran, stone fruits, milesker…ze izen polita. Harri frutak edo hezur fruituak. Beautiful concept!

  93. Beautiful pictures! I especially love the image of fruits with cherries and peaches shot from the top. The texture of the board compliments the fruit. I am a long time fan!

  94. Tina says:

    It seems early for nectarines and peaches but that must mean that summer is finally here!

  95. Inés says:

    Aran, stone fruits, milesker…ze izen polita. Harri frutak edo hezur fruituak. Beautiful concept!

  96. Wren says:

    Lovely and amazing! Thanks for being an inspiration!

    xo

    http://goldteef.blogspot.com/2009/06/woo-hoo-i-won.html

  97. Tina says:

    It seems early for nectarines and peaches but that must mean that summer is finally here!

  98. Wren says:

    Lovely and amazing! Thanks for being an inspiration!

    xo

    http://goldteef.blogspot.com/2009/06/woo-hoo-i-won.html

  99. Saucy says:

    I know it gets hot and sticky, but there is something so deep-down wonderful about the smell of summer fruit simmering with sugar on a hot day. I am aching for hot weather now.

  100. Saucy says:

    I know it gets hot and sticky, but there is something so deep-down wonderful about the smell of summer fruit simmering with sugar on a hot day. I am aching for hot weather now.

  101. Eralda LT says:

    Both tarts look lovely. I had been looking around for different versions of tarts, and I love it that you gave two in your post. Lovely photographs, especially the one of the little hand picking at a cherry.

  102. Eralda LT says:

    Both tarts look lovely. I had been looking around for different versions of tarts, and I love it that you gave two in your post. Lovely photographs, especially the one of the little hand picking at a cherry.

  103. Esti says:

    me encantan los melocotones cuando están un poco duros… No sé por qué, pero me recuerdan a mi amama. Y cada vez que leo las palabras melocotón o ciruela… me cuaerdo de ella. Qué rara es la cabeza…

    Como siempre, tus fotos son de quitar el hipo… tienes un talento para luz y el color…
    Si fuera tu vecina me pasaría el día en tu casa para ver cómo fotografias…

  104. Oh, these look lovely. I’m baking some pies for dessert right now, too! :)

  105. Esti says:

    me encantan los melocotones cuando están un poco duros… No sé por qué, pero me recuerdan a mi amama. Y cada vez que leo las palabras melocotón o ciruela… me cuaerdo de ella. Qué rara es la cabeza…

    Como siempre, tus fotos son de quitar el hipo… tienes un talento para luz y el color…
    Si fuera tu vecina me pasaría el día en tu casa para ver cómo fotografias…

  106. Oh, these look lovely. I’m baking some pies for dessert right now, too! :)

  107. veron says:

    lovely,lovely tarts…I love them best with stone fruits or berries.

  108. veron says:

    lovely,lovely tarts…I love them best with stone fruits or berries.

  109. I’m amazed and impressed by all your creations and pictures !

    Elodie

  110. I’m amazed and impressed by all your creations and pictures !

    Elodie

  111. red ticking says:

    lovely blog… so enjoyed reading… and viewing…

  112. Vicki says:

    Beautiful images! I love this time of the year and the fruit selection. Thanks for the inspiration. :)

  113. red ticking says:

    lovely blog… so enjoyed reading… and viewing…

  114. Vicki says:

    Beautiful images! I love this time of the year and the fruit selection. Thanks for the inspiration. :)

  115. Hi Aran, thanks for posting the flan and the frangipane recipe…atleast now I can tell the difference…trust me I am too ignorant when it comes to tart…baked my first a couple of months back in the MW. Turned out great but still a lot more to learn.
    Thanks for sharing the recipes. :)

  116. Hi Aran, thanks for posting the flan and the frangipane recipe…atleast now I can tell the difference…trust me I am too ignorant when it comes to tart…baked my first a couple of months back in the MW. Turned out great but still a lot more to learn.
    Thanks for sharing the recipes. :)

  117. Alicia says:

    Being the best food blog, bar none I had to tag you Aran. Stop by & see what it means.
    I can’t wait to see your list.

  118. Alicia says:

    Being the best food blog, bar none I had to tag you Aran. Stop by & see what it means.
    I can’t wait to see your list.

  119. I can’t tell the difference between a nectarine and a peach, honestly. But with these treats I’m pretty sure my tummy and taste buds would hardly bother at all. Yummy!

  120. I can’t tell the difference between a nectarine and a peach, honestly. But with these treats I’m pretty sure my tummy and taste buds would hardly bother at all. Yummy!

  121. Serena says:

    loving the delicate, ethereal photos! perhaps mirroring how short-lived these treats last?

  122. Serena says:

    loving the delicate, ethereal photos! perhaps mirroring how short-lived these treats last?

  123. this looks delicious. absolutely beautiful tasty. definitely gonna try this. thanks for the recipe.

  124. this looks delicious. absolutely beautiful tasty. definitely gonna try this. thanks for the recipe.

  125. Tammy says:

    Aran, the cherry tart was scrumptious! I’m lucky to have gotten any after my family saw it:) Thanks!

  126. Tammy says:

    Aran, the cherry tart was scrumptious! I’m lucky to have gotten any after my family saw it:) Thanks!

  127. Julia says:

    Aran,

    Thank you for this wonderful site! It will inspire many hours of happy baking in our home, I forecast. And your photos and food styling, as all observe, are phenomenal.

    I used an online measurements converter and made these cherry tartlets for my family tonight. They loved them! I do not have tart rings, so used small ceramic custard/tart mini-casserole dishes. (Not sure how to better describe them…) I used half and half instead of the cream and milk, because it is what I had on hand. I baked the tartlets for 27 minutes before they bubbled – possibly because of my oven or the ceramic dishes.

    How do you get the top edges of your shortbread crusts to be so uniform and sharp? I trimmed my edges and tucked them in like a pie crust edge… this led to the edges looking like home-baked pies; it had its rustic appeal, to be sure, but was was not as beautifully neat and tidy a result as yours.

    I love your photos of your son enjoying earth’s bounty and your baking — I told my little ones the story of you, your site and your son, gathered from the pages on this site, as we enjoyed your recipe this evening. Thank you for this gift.

  128. Julia says:

    Aran,

    Thank you for this wonderful site! It will inspire many hours of happy baking in our home, I forecast. And your photos and food styling, as all observe, are phenomenal.

    I used an online measurements converter and made these cherry tartlets for my family tonight. They loved them! I do not have tart rings, so used small ceramic custard/tart mini-casserole dishes. (Not sure how to better describe them…) I used half and half instead of the cream and milk, because it is what I had on hand. I baked the tartlets for 27 minutes before they bubbled – possibly because of my oven or the ceramic dishes.

    How do you get the top edges of your shortbread crusts to be so uniform and sharp? I trimmed my edges and tucked them in like a pie crust edge… this led to the edges looking like home-baked pies; it had its rustic appeal, to be sure, but was was not as beautifully neat and tidy a result as yours.

    I love your photos of your son enjoying earth’s bounty and your baking — I told my little ones the story of you, your site and your son, gathered from the pages on this site, as we enjoyed your recipe this evening. Thank you for this gift.

  129. Aran says:

    Julia- Thank you very much for your words. It excites me that you get the entire family baking. Fantastic! As for the tarts, to get a flat top, after the rings are filled, I use a paring knife to scrape the tops off and level it out. I’m glad you liked the recipe! Thank you!

  130. Aran says:

    Julia- Thank you very much for your words. It excites me that you get the entire family baking. Fantastic! As for the tarts, to get a flat top, after the rings are filled, I use a paring knife to scrape the tops off and level it out. I’m glad you liked the recipe! Thank you!

  131. Mandakini says:

    This tart dough sounds lovely! Going to make the cherry tarts now! Sigh! Just wanted to know what is the difference between this tart dough and the one that requires you to cut the butter in small pea sized bits into the flour etc… Hope your cookbook project is going fabulously!

  132. Mandakini says:

    Baked the cherry tarts. So creamy and scented and still light! Lovely! Thank you very much :-)
    PS; LOVE the tart shell!

  133. Indigo Nails says:

    Mandakini: Yeh I love shell tart too.
    I think I love all kind of tart. Regards from Poland

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