Pear & Almond Frangipane Tartelettes

After a failed attempt at macarons part deux this weekend, I opted for another favorite French dessert. Tarts. Ian and I have had so much chocolate lately (no complaints here), so I felt it was time for a fruit dessert. Tarts take some time to get the hang of, and I hope to make the classic Parisian fruit tarts all summer when everything is in season. It is an art getting the dough perfectly flaky and crumble free.

This morning, after scouring through all my baking books and not finding the exact recipe I was looking for, I perused my favorite blogs. As I was about to admit defeat, I looked no further than Tartelette. I have adored her blog for months, and after making this recipe, I am hooked. I am now coveting one of these on top of one of these. She has so many great macaron, ice cream, cake and tart recipes, on top of her awesome photography. So many blog crushes, so little time.

I followed her recipe almost exactly, but instead made mine with all-purpose flour. My pie weights have gone missing in all of my moves, so the next best thing is dried beans. Also, another trick I just learned is to roll your rolling pin over the top of the tart pan to cut off any excess dough. It works so well!

And the final product, which I have to wait an hour to eat so Ian can finish his studying. With a little whip cream, these will be fantastic. I hope.

Valentine's Day

With Valentine's Day falling on a Monday, it really throws a wrench in my themed baking plans. Tonight, I made a simple treat for Valentine's Day: brownie sundaes. Homemade brownies and ice cream go together like pink and red. I used the recipe from The Modern Baker, and I think they came out pretty well. He tells you to cover them and let them sit for several hours, or overnight. There was no way. Fifteen minutes out of the oven I was already making my heart shaped brownies for sundaes.


Sour Cream Brownies
6 oz. unsalted butter, cut into pieces
7 oz. bittersweet chocolate, chopped
1 ¾ c. brown sugar, firmly packed
4 large eggs
½ c. sour cream
3 tsp vanilla extract
1 ½ c. all purpose flour

• Line a 9×13 pan with parchment paper and butter the bottom and sides. Bake for 30 minutes at 350 degrees.
  
• Put the butter in a medium saucepan and place over medium heat. Let the butter melt, stirring 2 or 3 times, then allow it to bubble for about 10 seconds. Remove the pan from the heat and add the chocolate. Gently shake the pan to submerge the chocolate in the hot butter and set aside for a few minutes so that the chocolate melts. Use a small whisk to mix until smooth.
• Place the brown sugar in the bowl of an electric mixer. Beat in 1 egg on the lowest speed using the paddle attachment. Add the remaining eggs, one at a time, beating smooth after each. Add the sour cream, salt and vanilla and beat smooth.
• Remove the bowl from the mixer and use a large rubber spatula to mix in the chocolate and butter mixture. Mix in the flour. Scrape the batter into the prepared pan and smooth the top.
  

These brownies got me thinking about other fun Valentine's Day treats I made pre-blog.

Linzer cookies (can't remember what recipe) from 2009:

Mini tartlettes, adapted from The Art & Soul of Baking, in 2010 with a chocolate ganache and raspberry topping. I was so glad only four turned out, I couldn't stop eating these.

So many memories. Happy to be celebrating four years together with my favorite Valentine. Happy Valentine's Day!