I like to keep frozen pastry dough in the freezer for when I am in a pinch for dessert. Make a large batch of dough, divide it into disks and freeze for a later day. There is always room for tart when you have dough in the freezer. Take it out of the freezer into the refrigerator the night before and the next day use it as if you had just mixed it.
Summer has such an abundance of fresh fruit that I find myself making tarts over and over again. Like this galette that can be filled with any fruit you have at hand.
Apricots, raspberries and yellow currants – I made it twice last week and planning on making another one with plums and the blackberries we picked by Lake Washington last Friday. There will be other combinations and I know you have great ideas as well. Do share.
Remember when Leela Cyd and I taught a food styling and photography workshop together? It was back in May and we had such a great time together that we decided to team up again for another day of sharing and learning.
I am back in Seattle after spending the last 35 days in Europe with my children. Oh jet-lag… I am left without words for now. Brain dead and exhausted. But I wanted to share with you some images from my recent trip to Iceland. Hardly any words needed to describe such beauty.
This is what comes to mind when I think of Iceland…
I have vivid memories of yogurt cake in my childhood. Waiting for the cake to cool in the red loaf pan – the red loaf pan we still bake in it when we come visit my parents in the Basque Country. I brought the cake out into the balcony so it cooled faster and I simply waited.