![]() ![]() 1 large egg, plus one egg white, at room temperature.3 ounces butter, salted or unsalted, cubed, at room temperature.Hope all of you are enjoying the holiday season. I may revisit this in a few months and do a post on it. It is quite involved but definitely worth it. ![]() ![]() I’d like to make it again on a less hectic day. Wow it was so good, I wish I had some photos to share. It’s a turkey breast rolled with dried cherries and sausage stuffing, seared, baked and sliced. Instead of a turkey we decided to go with a Turkey Roulade. Even though we were only cooking for two this year it can still get pretty crazy depending on how many different things you’re making. So if you don’t mind planning out a few things, this can come together quite quickly! I made the dough, pre-baked tart shell, poached pears and made the filling all the previous day, so it was really nice to just assemble and bake on Thanksgiving day. The filling can be made ahead and used within a week, as well as the poached pears, they will fine in the refrigerator for a few days. The dough can easily be made in advance and frozen, or kept for a couple days in the refrigerator. The nice thing about this recipe is that there are a lot of do-aheads here, so it can be made in stages and then assembled and baked. I didn’t go too crazy with baking last week since it was dinner for two and this worked out just right. I’ve since researched some non-shrinking tart shells and will see if that is even possible. I still had the problem with the tart shell shrinking, but other than that it came out fine. I’ve made a few pear tarts over the years and was really happy how this one came out. ![]()
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