![]() Press the dough into a disk, wrap in plastic wrap, and refrigerate for at least an hour, or overnight. Add the egg yolks (reserve the egg whites for the filling) and pulse until the dough comes together. Add the butter and continue to pulse until mealy. To make the shells, in a food processor, pulse together the sugar, flour, and salt to combine. ![]() Thank you so much, Pampered Chef, for providing these tools and sponsoring this post!! All of the bowls I’ve used in this post have lids, which are so great because sometimes I need to keep glazes and egg washes going for a couple of days, or prep fillings and such a day in advance. Other tools of theirs that rock are their pretty marble rolling pin, small spreaders (perfect for decorating these tarts), medium scoops (great for distributing the tart filling evenly), sturdy serving spatulas, heavy duty silicon-coated sauce whisks, classic batter bowls, muffin pan, small glass mixing bowls, and stainless steel mixing bowl set. I also love their medium sheet pans because of how sturdy and heavy duty they are. I seriously use their stackable cooling racks every single day because of how much I can fit on them and how much space I save. And it’s kewt to decorate all of them differently, with fresh cranberries, herbs, sprinkles, etc., you know the drill!Īnd I’ve partnered with Pampered Chef on this post because their tools have been such amazing help during my big long baking days. I’ve been topping them with a powdered sugar and heavy cream glaze, which makes a thick cloud-like topping, and to some of them I’ve been adding cranberry juice for bright natural color. The whole tart is quite sturdy, which is one reason why I plan to gift a bunch of these this month. It’s a texture that I don’t see too often in desserts because even though it’s cakey, the only leavening agent in it is eggs, so it’s extra dense, almost as if it wants to be a blondie when it grows up. ![]() I don’t actually know if they serve them anymore, but still to this day, I just cannot get enough of the texture of the filling. They weren’t the prettiest dessert because they were unglazed and just two shades of brown, but they were by far the tastiest. I always used to get them for dessert at IKEA when my mom and I would go eat Swedish meatballs. In my mind, they’re marzipan in tart form, and you know how marzipan runs through my veins this time of year. They are basically a buttery crunchy cookie cup filled with dense almond cake. One treat I’ve been baking a ton of has been Mazariner, Swedish almond tarts. Because cold Midwest tap water has been at the top of my cravings list and also because everything I read about drinking tea while preggo is kind of a question mark? I can’t really keep it straight, so I’ve pretty much been avoiding it altogether, even though I realllly want to complete this vibe with sugar cookie Christmas tea, which is probably just vanilla flavored water, but I’m just that paranoid. ![]() Also, Christmas movies or ice skating are always always on the TV. ![]() So what does baking mode plus look like? There is a steady supply of butter softening on my counter at all times, my fridge is filled with stacks of discs of dough wrapped in plastic wrap, two stand mixers are out on the counter, I have a regular container of well beaten egg wash sitting in my fridge ready to go at a moment’s notice, the smell of almond and vanilla is in the air, there is probably flour on my face, and I am dressed warmly in fluffy socks and sweaters because I like keeping it kind of cool in the kitchen so that doughs are easier to handle. But Molly, aren’t you always in major baking mode? Well, uh, yes, but consider this major baking mode plus because these days I’m not just testing blog recipes and baking the occasional birthday cake, but I’m also cranking out tasty lil gift boxes for people around town and my entries for the various cookie swaps that I’m going to this month. OK, I am officially in major baking mode for the holiday season. ![]()
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