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! :-)
Thanks so much Kate. I like the name Serendipity Tart also. I think Ill have to make one of those. Hahaha. Don't you love it when something great happens that you didn't expect?
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 Renee, it's nice to hear from you too. I use two kinds of containers for freezing: clear plastic deli containers in 3 sizes. Also, 1-quart clear plastic storage containers made by Cambro. Both of these things are on Amazon. As for organizing, I learned to be particular working in a restaurant. Nothing went into a freezer without a label with a date and the name of the recipe. The labels were 1" Scotch blue tape (like you use for painting). So, I've pretty much adopted this system at home. I do have a designated pastry freezer in the garage. The top 2 shelves I use for sheet pans: brownies, scones, muffins, etc. I do keep the containers arranged by category, such as cake components like buttercream (Cambro) and mirror glaze. And yes, I do take an inventory every month or two just to remind me of what I have in there. I use a steno notebook for this. Hope this helps. Let me know if you have other questions.
This is super helpful! Thank you! I found a blue tape dispenser/sharpie holder* that mounts on the inside of my kitchen cabinet. I'm also learning about the convenience of those deli containers. Good to know I'm on the right track! Hoping to find hazelnuts and make this dessert.
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.
Thanks so much Kate. I like the name Serendipity Tart also. I think Ill have to make one of those. Hahaha. Don't you love it when something great happens that you didn't expect?
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 Renee, it's nice to hear from you too. I use two kinds of containers for freezing: clear plastic deli containers in 3 sizes. Also, 1-quart clear plastic storage containers made by Cambro. Both of these things are on Amazon. As for organizing, I learned to be particular working in a restaurant. Nothing went into a freezer without a label with a date and the name of the recipe. The labels were 1" Scotch blue tape (like you use for painting). So, I've pretty much adopted this system at home. I do have a designated pastry freezer in the garage. The top 2 shelves I use for sheet pans: brownies, scones, muffins, etc. I do keep the containers arranged by category, such as cake components like buttercream (Cambro) and mirror glaze. And yes, I do take an inventory every month or two just to remind me of what I have in there. I use a steno notebook for this. Hope this helps. Let me know if you have other questions.
This is super helpful! Thank you! I found a blue tape dispenser/sharpie holder* that mounts on the inside of my kitchen cabinet. I'm also learning about the convenience of those deli containers. Good to know I'm on the right track! Hoping to find hazelnuts and make this dessert.
Amazon "Kitchen Stickin"
Oh my! Thanks Deborah.