This week I baked Dorie's Linzer Sables. They are lovely cookies with ground almonds and are typically sandwiched with jam. Well. Dorie does suggest in her "Playing Around" note that a chocolate ganache works quite well so that's what I did. The only problem I had was that I loaned out my scalloped cookie cutter and so my cookies were simple circles. Quite yummy, however.
I also baked the Plum Brioche Tart. This was really, really fun to make. The brioche dough is made a day ahead, rises once in a warm spot and then is deflated and put into the refrigerator where it's deflated every half hour until it gives up and just rests. The next day, the dough is easily spread into a pie plate. Dorie suggests spreading on plum preserves, but I chose to use port-pear preserves instead. An inspired choice!
|Brioche dough with port-pear preserves|