Lots of Tuesdays

Well, I've been gone a long time! I have four recipes for you guys. First up: this week's TWD.

This week's Tuesdays with Dorie was chosen by Cristine of Cooking with Cristine. She chose the Quick Classic Berry Tart. It is a simple tart crust, vanilla (or in my case, almond) pastry cream, and fresh berries. I used raspberries and blackberries. This tart is definitely a classic, but I wouldn't call it quick!
We loved it, and I will definitely be making it again! You can find the recipe in the book or here.


Next up: last week's recipe.


I had zero time to post last week's recipe, but it was Burnt Sugar Ice Cream, selected by Becky of Project Domestication. This was fairly quick to make, except for the time it took to churn (I love my ice cream machine!) and then freeze. We ate it the first time when it had been churned and frozen for two hours, and it was still very soft and melted quickly. But the next day, it was like store-bought ice cream. I liked the flavor, but thought it was a bit too sweet. Even so, I might make it again and am excited to try other recipes from Dorie's book. You can find the recipe here.

Next up: a rewind.


Perfect Party Cake! This cake is a lemon cake, layered with a lemon meringue buttercream and raspberry jam. I wasn't able to get the perfect layers of jam and icing like in the picture in the book (in fact, the cake was quite crumbly and hard to layer), but everything was covered up with the icing. We loved loved loved this cake! It was an interesting but perfect combo of flavors. I will definitely be making this one again!

Finally: another rewind.


The Most Extraordinary French Lemon Cream Tart. This is made using Dorie and Pierre's citrus pastry cream (which is like a curd, only the butter is beat in at the end to achieve the "texture of lemon cream dreams"). Last time I made this, I cut down the butter by a stick, but had no need to this time. It was delicious!!!!! I loved it and will be making it again (like pretty much everything else in this post). You can find the recipe here.

Enjoy!