This dough is the base for sweet tarts. My favorite ones usually involve fresh fruit but they are also delicious filled with fruit curds or chocolate. If you have scraps left over, they also make tasty cookies! Tart pans can be found in 9-inch, 6-inch, or individual sized pans. For this style of tart, only use pans with a removable bottom. The 9-inch pan is great if you’re serving a lot of people but it is a little overkill for a small dinner party. If we’re serving four people, I like using the 6-inch pan. The presentation is still beautiful and you’re left with only one or two slices afterwards. The individual pans are just fun and people always love eating personal-sized desserts. Continue reading “Sweet Tart Dough”→
Chocolate chip cookies were a favorite of mine growing up and I can’t say that the love has lessened as I’ve grown older. I love this recipe because it makes so many cookies. I always scoop and then freeze them, so that I’m baking the cookies from frozen. This way I only bake off as many as I want to have around. It helps prevent a dozen or so cookies from disappearing within a couple days. They’re also great to have on hand for dinner guests – everyone loves a warm-from-the-oven cookie! Feel free to halve the recipe for a more traditionally sized recipe.
