two for tuesday; a tuesdays with dorie post

IMG_3948 Late again.  Things just seem to escape me and suddenly, I am chasing the bus down the street.  My husband was in Germany for a month and when he got back, we spent days trying to get caught up on all the things I could not do myself while he was gone.  Then of course, my job; after working a 10 hour shift in a kitchen that is 100+ degrees, baking at home has been the furthest thought from my mind.  Somehow, in the last few days, I managed to bake a cake and tarts so that I could get back in step with the Tuesdays with Dorie bakers.

The restaurant I work in was once owned by Marcel Desaulnier and when I saw that the White Chocolate Patty Cake was another of his recipes-he contributed several to Baking with Julia, I decided to give it a whirl.  It was easy enough to make but I think I whipped my egg whites a little too much because I ended up with a crust that fell away in shards.  Despite the over-whipped whites, the cake still had a nice, dense and creamy texture.  Since I was making this for just the two of us, I cut the recipe in half and baked the layers in 6 inch pans.  Rather than make the raspberry filling, I used some tart cherries in syrup and rhubarb that I had and made a thick puree.  The tart flavors of the cherries, rhubarb and the fresh raspberries worked nicely with the cake.  To see the round-up of all the participants, visit the Tuesdays with Dorie website.


It was nice to get back to the old routine of baking, styling and taking photos; if only I had more time…Found that  nifty cake plate on one of my trips to the thrift store-I think it is a candle holder but I like it as a cake plate much better.  My collection of stuff has gotten a little large and my husband wants me to start selling some of it off or give it away.  He isn’t keen on clutter, calls me a hoarder sometimes.  Maybe I should open a shop; opinions, anyone???

IMG_3962As much as I like cake, I think I like tart better.  What’s not to love about a tart topped with fresh fruit?  This is my version of the Apricot-Raspberry Tart from Baking Chez Moi.  A week ago, I picked up a box of peaches when I went to Trader Joe’s.  Ripe peaches sounded like a nice substitution for the apricots and I added a few dark cherries just for fun.  In the recipe, Dorie suggests an almond cream filling as an alternative to the lady fingers or cake crumbs and since I was in an almond mood, I added some almond extract to really give it an extra almond punch.   The dough recipe actually made six 4″ tart shells but I froze four of them for another day and just made two tarts and filled them with half of the recipe for the cream filling.  Even though the tarts were smaller than the recipe called for, the baking time was almost the same due to the cream filling which took a while to set in the oven.  We both enjoyed this one but then, you cannot go wrong with peaches and frangipan which is what this filling made me think of!

To see how the others made out, be sure to visit the Tuesdays with Dorie website!

16 thoughts on “two for tuesday; a tuesdays with dorie post

  1. Glad to see I’m not the only one who used the Almond Cream. Yours are so pretty. You know, though, that if you ever sold your styling props you would immediately have need for it!


    1. Thanks! But if you ever listen to my husband, he will tell you I could easily fill a room with my styling props. I love to go to thrift stores and I find things all the time-he has no idea how often I find things!!!

      Liked by 1 person

      1. I love finding things in thrift stores too… Interesting serving pieces, etc… My husband knows better than to complain though! I think he is afraid I will stop baking if he does!


  2. Peaches and cherries sound like delicious alternatives to the original fruit and pretty though the tarts are, that white chocolate cake looks absolutely divine!


  3. Loved this post- your results and photos are simply stunning. And my mouth is watering 🙂 Yes, that candle stand looks way better with cake on top. And I love the mini version of the tarts. Even with my younger son home as well we are not eating it fast enough (note that I could likely eat it all in one sitting but am trying to be restrained……) and it would have been a way better idea to have a few in the freezer to pop out as the mood struck. Thx for the inspiration and great job for knocking it all out with a busy schedule – some weeks get just nuts, no ??


    1. Thanks Tricia! There is little restraint here-my husband is like a little kid when it comes to desserts. My only options are to give it away or not make it at all-that’s no fun! My job is a little stressful and baking in my own kitchen is actually a bit comforting-now if I could just do something about the calories…


  4. Your mini tarts are just gorgeous, as is that beautiful cake! And I love your unusual serving pieces… they are wonderful! I too, love to scour thrift stores for unusual pieces and props for my blog! Your photographs are lovely!


  5. A wonderful array of desserts, each and every one of them look so delicious.
    I am looking forward to many more tarts this summer with all the available fruits we have now.


  6. I want a piece of that cake really badly! Glad you were able to squeeze these recipes in–I’m sure they were both delish! My collection of kitchen stuff is bordering on the absurd, but I love it all!


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