Tarts: TOS
Made some of the tarts yesterday. (The rest of them are still in the muffin tin in the freezer, waiting to be baked on-demand.) As pretty much more or less entirely expected, the mango flavor was not apparent. The blackberry flavor was so present that I could barely taste the crust, even. So next time, less filling.
The crust did seem nicely flaky, but next time no whole wheat (just doesn't seem fitting for this filling--maybe would work better for a nuttier/crunchier filling). Either that or make a cookie dough* (the flavor of which might stand up better against the filling) and turn these into jam cookies. Jam spice cookies. (Jammed spice cookies?)
Anyway, here's a pic (just for posterity, not because they're totally cute or I'm beamingly proud of them or anything).
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* Or, it occurred to me later, a proper tart dough, which is made more cookie-like than a regular pie dough by the addition of more sugar and of eggs or egg yolks. So I'll try this same recipe again, but add 1/4 cup sugar (rather than a tablespoon) and an egg.
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[ETA]
I may need to institute a blanket policy of not trying any of these baked goods until several hours after the fact. I got home from work today, after spending all day thinking about how the tarts needed improvement, and tried another one and didn't find anything terribly wrong with it. Granted, this one may have had less filling than the one I had yesterday, and it was cold from the fridge rather than hot from the oven, and I'd spent most of the day hungry (didn't bring lunch and forgot my wallet), but still. This is why I have tasters.
The crust did seem nicely flaky, but next time no whole wheat (just doesn't seem fitting for this filling--maybe would work better for a nuttier/crunchier filling). Either that or make a cookie dough* (the flavor of which might stand up better against the filling) and turn these into jam cookies. Jam spice cookies. (Jammed spice cookies?)
Anyway, here's a pic (just for posterity, not because they're totally cute or I'm beamingly proud of them or anything).
~~~~
* Or, it occurred to me later, a proper tart dough, which is made more cookie-like than a regular pie dough by the addition of more sugar and of eggs or egg yolks. So I'll try this same recipe again, but add 1/4 cup sugar (rather than a tablespoon) and an egg.
~~~~
[ETA]
I may need to institute a blanket policy of not trying any of these baked goods until several hours after the fact. I got home from work today, after spending all day thinking about how the tarts needed improvement, and tried another one and didn't find anything terribly wrong with it. Granted, this one may have had less filling than the one I had yesterday, and it was cold from the fridge rather than hot from the oven, and I'd spent most of the day hungry (didn't bring lunch and forgot my wallet), but still. This is why I have tasters.