Bakers Royale

Blueberry Nectarine Crosata ~ Enjoying the last of summer’s stone fruit in a rustic free form crust.

Blueberry Nectarine Crosata

If you have been reading, you know nectarines are one of my favorite summer fruits. As the summer nears the end I get a little panicked and start buying them like crazy.

I’ll take them raw or baked. For this post they are baked and paired with some blueberries and, oh my, are the two good together.

Since this was a fruit filled recipe, I didn’t feel guilty serving it for breakfast.  A funny bit—my son told me he loves having my giant sized fruit cookies for breakfast. I didn’t correct him and instead I granted his wish for another portion. Yes, I am sucker and easily manipulated with compliments. Flattery will get you everywhere with me.

This is an easy recipe to throw together. For the filling use any fruit you prefer or have on hand. A favorite combination of mine is blackberries and cherries.   » Read the rest of this entry «

Ginger and Honey Nectarine Tarts  ~  Slice up some of summer’s finest stone fruit for a refreshing nectarine tart.

Honey and Ginger Nectarine Tart

White nectarines are one of the many fruits that I look forward to when the sun starts to feel too close and the evenings get a little too wonky because I can’t cool off.

Somehow having cold fruit always provides a momentary respite from the humidity, the heat and my clothes sticking to me like some Rhino Lining.

Sweet and soft in flesh,  you best have a paper towel nearby or you may just end up looking like those Carls Jr. commercials, with the drippy food all over you face.

Which by the way, might not annoy me so much, if I could look as sexed up as that brunette while eating a cow patty. But before I veer off into a diatribe about contrivances, I’ll re-focus . . .  back to the dessert. » Read the rest of this entry «

Lemon Meringue Bites ~ A tart for more than just one heart. These Lemon Meringue Bites are simple tartelettes that will please both the lemon and chocolate lover with its perfect bite of lemon tartness and chocolate sweetness.

Lemon Meringue Bites

I had originally planned on miniaturizing lemon tarts from Desserts by Pierre Herme not Lemon Meringue Tarts. I ended up scratching that plan, since I couldn’t execute the lemon crème curd. With that, I scratched the pate sucre as well and went with a traditional tart shell, kept the ganache portion and added the meringue for an almost traditional lemon meringue tart.

Luckily, I made a double batch of curd when I made the pear cake, knowing I just may need it for a back-up to this recipe.

As the saying goes, third time is a charm but that third time for the lemon crème curd will have to wait. I have to pump out 200 of these little babies for my very first order. » Read the rest of this entry «