This marks bake number 22 for us! Lauren’s Take This book is a defense of baking… I am a dessert person, and we are all dessert people.Welcome back everyone, and Happy Sunday! This week’s recipe from the Pies and Tarts chapter of Claire Saffitz’s Dessert Person is the Pistachio Linzer Tart. This is a great addition to any cookbook library. There’s also another version of the Kouign-amann, for making “24 muffin-sized kouignettes”. Her carrot cake is a Carrot and Pecan Cake For example, Pigs in a Brioche Blanket, Pineapple and Pecan Upside-Down Cake, and Minty Lime Bars. One of the things Saffitz tries to do in this book is take old comforts and update them. Louis native), some “Pistachio Pinwheels”, and some “Rice Pudding Cake with Mango Caramel”. Louis Gooey Butter Cake” (Saffitz is a St.

I’m also looking forward to making some “St. It was very easy to make: everything is done in the food processor.Īll three of the recipes are ones I’ll be making again. The “Pistachio Linzer Tart” grinds a full cup of pistachios into a cup of flour for a very shortbread-like two-layer tart, with store-bought jam in between (I used some elderberry jelly I picked up from a vendor in downstate Missouri). I made the third recipe yesterday, and almost ate it all yesterday, too. It was a gift, and exactly the kind of gift I like: something I would never have bought for myself but greatly enjoy using. And will still be, as I still have a small amount in the freezer, waiting for me to finish testing all the new cookbooks I picked up over the holidays. This was also an amazing thing to eat for several breakfasts. I made the executive decision to use sour milk instead of good milk, which seems to have worked well. It’s a poppy seed cake with almond flavoring, glazed with more almond flavoring and orange juice mixed with powdered sugar. I chose the second recipe, “Poppy Seed Almond Cake”, after watching her make it on her video series. I love the flavor of sage, but would never have thought of putting it in cookies. Basically, shortbread cookies flavored with sage. The first recipe I made were “Brown Butter and Sage Sablés”.

The recipes themselves are some pretty amazing combinations of the familiar and the new. To eliminate any guesswork or doubt, I will also tell you that it will look golden brown across the surface, feel springy to the touch in the center, and smell very fragrant. I will never instruct you to bake a cake just until a tester inserted into the center comes out clean.

Unlike other forms of cooking, where the cook can taste throughout the process and then “correct course and make adjustments as you go, baking is less forgiving.” Saffitz emphasizes throughout the book that bakers must “bake to the given indicator, not the time”. I didn’t worry about removing every first bit, either. Rub the warm pistachios between your fingers to remove any paper skins that may have loosened during toasting and discard (don’t worry about removing every last bit). Remove from the oven (leave the oven on) and let the pistachios cool. Scatter the pistachios on a small rimmed baking sheet and toast until they’re golden and nutty smelling, shaking halfway through, 8 to 10 minutes. Preheat the oven and toast the pistachios: Arrange an oven rack in the center position and preheat the oven to 350☏.

For example, the start of the “Pistachio Linzer Tart”: Like The Secret Recipes, Saffitz puts far more details into each of her recipes than is average for a cookbook.

Pistachio linzer tart claire saffitz