Tuesday, November 24, 2015

Pear-Cranberry Roll-Up Tart and Catch Up

Pear-Cranberry Roll-Up Tart, from Dorie Greenspan's Baking Chez Moi, looks like a strudel but it's not.  The pastry is made with Galette Dough, which comes together easily in the food processor.

For the filling I used apples, cranberries, and home made rhubarb jam that was strongly flavored with ginger.

I had a bit of trouble rolling the tart, as the dough was sticking to the parchment paper.  I persevered and it rolled up nicely with no tearing.

After baking the tart for 40 minutes at 390 degrees it looked lovely but alas the bottom was burned and the tart started to come apart when I pried it off the cookie sheet.

It still tastes good, with the burnt bottom scraped off.

Also this past week I made Chocolate-Covered Toffee Breakups, our recipe for November 10.

I didn't know making toffee was so easy!  I followed the recipe as written and was very pleased with how it turned out.


  1. The rhubarb-ginger jam sounds delicious with fruit filling.

  2. They both looks fantastic and both were winners in our house.

  3. Sticking or not, the tart looks fantastic!

  4. I can imagine that the rhubarb jam worked really well! Your break-ups also look great!

  5. Both of these recipes were a big hit in our family too.

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