The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

What I baked today-All day!

  • Pin It
SylviaH's picture
SylviaH

What I baked today-All day!

This is what I baked today!  I started out this morning making some sourdough waffles for the freezer.  Mike likes to have a ready snack of frozen waffles.  While I was making some of J.H. Vermont sourdough bread I spotted a couple of pears that were just perfect for poaching, aahhh a pear tart for dessert tonight.  Since I was going to busy baking, I saved one portion of the bread dough for a pizza dinner tonight..the oven and the stone all would be nice and hot and it would be an easy dinner so I could tend to my baking.


          


                                                                         Pear Tart with Amaretto Liqueur 


             


 


                                                                                           


 


                                                              J. H. Vermont Sourdough 


                    One very large Pepperoni Pizza made from some saved bread dough!


 


                                                   


                Sylvia


 


                                                                                                         


 

Comments

Mebake's picture
Mebake

Lovely bakes Sylvia!

SylviaH's picture
SylviaH

 Sylvia


 

Judon's picture
Judon

Your loaves are lovely...and your tart looks like it is fresh from a pâtisserie in Paris. (Pretty nice looking pizza to boot.)


Would you share your tart recipe?


Thanks...Judy

SylviaH's picture
SylviaH

I have the recipe written-joggled with some of my variations in note book, but it's fairly simple.  It's crustless, which I like so it's prepared without to much bother and is very tasty.


9 inch Tart Pan  or your choice -  I used my non-stick 11" tart pan


5 Large Egg Whites


1/2 Cup Granulated Sugar - I use Baker's fine sugar


2/3 Cup Almond Flour -     "   "  Bob's Red Mill Almond meal Flour finely ground


1/2 All Purpose Flour


1 Cup melted salt free butter - 'cool'        "  "  I used a little less - apx. 3/4 cup


1 teaspoon of Almond Extract - I used both 1/2 tsp. almond extract and Amaretto liqueur about 2 teaspoons total.


2 Large Ripe Poached Pears - peeled cut in half and gently simmered in hot water with one added cinnamon stick and 1/2 cup sugar.  Simmer until pears are tender but still a little firm.


Cool Pears and slice about 1/4 inch from top to bottom.


For garnish and glaze - Powderd sugar, Almond slices - Apricot jam - Amaretto Liqueur


Pre-heat Oven - 350F    - Lightly butter tart pan - Set it on a cookie sheet


Whisk flours together in a small bowl


Beat Egg Whites and Bakers sugar adding sugar slowly to egg whites after they become frothy, beat until very thick, light and fluffy - mine was still a little on the pouring side.  Don't make meringue!


Fold in both flours, just until combined.  Add melted cooled butter and combine gently.  Pour into pre-pared tart pans.  Arrange sliced pears on top.  I added my sliced almonds after the tart was baked...you could add them to the topping border and then bake.


Bake 25 - 30 minutes - until the tart is firm but still jiggles a little


Glaze top of tart  - heated apricot jam with added Amaretto Liqueur. Put through strainer and brush on top of warm tart. 


Cool tart completely before adding powdered sugar or it will melt.  Or add before serving.


Sprinkle outer edge of tart with Almond slices and Powdered sugar


Enjoy!  Sylvia


 


 


 


 


 

Judon's picture
Judon

Thanks Sylvia...I didn't notice at first that it was crustless. I can't wait to try it.


Judy

SylviaH's picture
SylviaH

Your welcome, Judy!  It makes a very pretty and tasty golden crust all by it's self : )


Sylvia

arlo's picture
arlo

Lovely lovely! Your tart reminds me of a sponge cake I baked this week that I soaked for 19 hours in St. Germaine liqueur! I am sure yours is ever so delicious! : )

SylviaH's picture
SylviaH

Wow that sponge cake sounds fabulous!


Sylvia

althetrainer's picture
althetrainer

Everything looks so good especially the tart!  Now I am feeling hungry!  :-)


Al





SylviaH's picture
SylviaH

wow, your having snow... it's been cool in San Diego but warming up this week.


Sylvia

Marni's picture
Marni

That pear tart is a magazine cover - Only I'm sure it tasted much better than anything made for looks alone.  You really do have a an artistic eye!


Also how do you get all those fantastic slashes/ears on your loaves?


 


Marni

SylviaH's picture
SylviaH

A little powder sugar does fancy things up a bit without much work!  I think the thing I had the most trouble with when slashing is to remember and do it with one arm motion and not my wrist.


Sylvia

dstroy's picture
dstroy

Oh Sylvia! That tart looks so unbelievably amazing!!! YUM

SylviaH's picture
SylviaH

Sylvia

wally's picture
wally

He's living in a bakery!  It all looks super, Sylvia, but I'm in the mood for pizza and now I'm really hungry!


Larry

SylviaH's picture
SylviaH

Yep, he's lovin it ; ) he's quite the carb burner...to bad I can't say the same.  Did you know that wanting to learn how to make a good pizza crust is what brought me to TFL!  It's been a great learning experience ever since. 


Sylvia

ZD's picture
ZD

Mike is one lucky guy.


Greg R

SylviaH's picture
SylviaH

for the very nice compliment : )


Sylvia

ananda's picture
ananda

Hi SylviaH


I spotted this post when I awoke early this am [UK] to work on my current assignment.


It all looks so good; finally got round to posting to let you know.


Also pleased you found the info on croissant posted to wally useful.


All lovely baked items to tuck into!


Best wishes


andy

SylviaH's picture
SylviaH

You have so many wonderful informative posts...Thank you for sharing and thanks for the very nice compliment!


Sylvia in San Diego, CA 

Sustainable Eats's picture
Sustainable Eats

Sylvia,


I can't wait to try your tart - I think I'll make it with some freezer apricots I need to clear out.  Your loaves are stunning too!

SylviaH's picture
SylviaH

Thank you for the nice compliment! I think you'll really enjoy this tart..it's a great self making crust recipe ;).  Yummm! Apricots are one of my very favorite fruits and what a lovely tart they will make...can't wait till the Blenheims are ready.   I absolutely love those old fashioned apricot fried pies too...I only allow myself to make those once a year.


Sylvia

Sustainable Eats's picture
Sustainable Eats

Now what in the world is a fried apricot pie if I dare ask?  I've never heard of that before!

SylviaH's picture
SylviaH

A very popular hand pie.  Made with dried peaches and/or apricots and then deep fried.