Hi Shirl! First the good news! Your creamy pumpkin pie was creamy as promised, traditionally delicious, and enjoyed by everyone. My first foray into the pie crust leaf cookies was a success and I will now do these every time. (I'll share a picture with you over on Instagram in a message. (I don't think I can share pics here.) The pie crust itself had a few issues but those are all on me for trying a different technique for blind baking. It was a wonderful pie! Now the apple tart... again, I take full responsibility and what's more, I have the ingredients to try this again. I will not give up easily! First, I used Pepperidge Farm puff pastry because that's all I could get. I think I rolled it out too thick. Second, I used a 9" springform pan instead of a tart pan and I can see that my pastry was not as high above the rim as yours was. While the apple filling was delicious, the financier batter didn't cook and was just raw. My family was very sweet and still ate it. For this round: I drove 90 minutes to the nearest Whole Foods and bought the DuFour pastry. I will use a different pan. I will endeavor to get it looking as "Shirl-ified" as I can. Wish me luck! :-)
It's so good to hear from you! I've been missing you. First - I'm looking forward to making this! Second- I'd love to hear more about how you freeze these components for future use. What works best? What kinds of containers?How do you organize and keep track of it all?
Hi Shirl! First the good news! Your creamy pumpkin pie was creamy as promised, traditionally delicious, and enjoyed by everyone. My first foray into the pie crust leaf cookies was a success and I will now do these every time. (I'll share a picture with you over on Instagram in a message. (I don't think I can share pics here.) The pie crust itself had a few issues but those are all on me for trying a different technique for blind baking. It was a wonderful pie! Now the apple tart... again, I take full responsibility and what's more, I have the ingredients to try this again. I will not give up easily! First, I used Pepperidge Farm puff pastry because that's all I could get. I think I rolled it out too thick. Second, I used a 9" springform pan instead of a tart pan and I can see that my pastry was not as high above the rim as yours was. While the apple filling was delicious, the financier batter didn't cook and was just raw. My family was very sweet and still ate it. For this round: I drove 90 minutes to the nearest Whole Foods and bought the DuFour pastry. I will use a different pan. I will endeavor to get it looking as "Shirl-ified" as I can. Wish me luck! :-)
I love that name, Serendipity Tart! How true it is when something unexpected and magical happens.
It's so good to hear from you! I've been missing you. First - I'm looking forward to making this! Second- I'd love to hear more about how you freeze these components for future use. What works best? What kinds of containers?How do you organize and keep track of it all?