I KNOW I need to put up Paris photos and blog posts. I know. But I have hundreds of photos to sort through, PLUS India photos, PLUS Japan photos of when I got too antsy at Tokyo airport so I left to see the city for a few hours. And I am le tired.
But they will come.
In the meanwhile, I have a fun and easy recipe to share that is a product of laziness and my inability to let anything go to waste – blame it on living in San Francisco and being Indian.
Some time back, I made this bomb-dot-com mango-blackberry tart. Since I only know how took restaurant-style, I can never scale down appropriately and therefore ended up with way more tart dough that I knew what to do with.
Tart dough is actually a great thing to make lots of because it freezes well. You can store it and thaw it in the fridge the night before you want to use it and it will taste great. I did the same with this leftover tart dough. Once thawed, but still cool, I rolled and punched out flowery shapes using fluted tart shell molds (you can use any shape but I hadn’t used my molds in over a year and was too lazy to make actual tart shells. I told you, I am le tired).
A quick egg wash and bake-off and holla, you got yourself some PYTs. Feel free to sprinkle some turbinado sugar before baking them for an added sweetness!
Getting that dough.
- 1 recipe sweet tart dough, chilled (See Mango Blackberry Tart)
- 1 egg
- Preheat oven to 350 degrees.
- Take the sweet tart dough and roll it out into a large circle about 1/4 of an inch thick. If the dough is still too cold to roll, leave it on the counter for 5-10 minutes. Do not try to force it or you will break the dough when you roll it.
- Using a fluted cookie cutter or mold, punch out cookies.
- Place cookies on a baking sheet lined with parchment paper.
- In a small bowl, whisk together the egg and 1-2 tablespoons of water. Lightly brush the wash over the cookies.
- Bake for 10-12 minutes until the egg wash is dry and the cookies look light golden. Cool on a wire rack for 5 minutes. Store tightly in an airtight container
Kristi @ Inspiration Kitchen says
I’m so looking forward to your photo share! It can be overwhelming when you’ve just traveled and have hundreds to go through. But, we will wait, no worries! In the meantime, thanks for the eye candy! That tart is beautiful!
I finally managed to sort through all the photos! Well of Paris, not India yet. But hey, it counts!
Manali @ CookWithManali says
these cookies look very buttery and yummy! Looking forward to your pictures 🙂
FINALLY PICTURES ARE UP! I’m in caps lock because I’m so so stoked that I finally sorted through them all!
Jocelyn (Grandbaby cakes) says
How awesome are these cookies? Love!
Thanks Jocelyn – sometimes you just gotta bust out some pretty little thangs like these!
Ally H says
These look absolutely delicious! I wish all my friends would cook restaurant amounts. Can’t wait to see your other pictures. 🙂
Haha I need to just invite more people over so I can give away all these mass amounts of food!
Maureen | Orgasmic Chef says
Very clever to have leftover cookies! I love the cutter. 🙂
Thanks Maureen! I actually rarely use that cutter but it does look so pretty!
Michele @ Two Raspberries says
ooo these are so cute! I bet they were de-lish 😉
Yes they were!!
What a neat idea!! Love that your tart pan moonlighted as a cutter. 🙂
Hahaha I can’t be wasting perfectly good tart dough!