Sunday, September 26, 2010

FoodBuzz Project Food Blog Challenge #2 – Harira – Moroccan lamb and lentil soup


I am really excited to go on to part two of the FoodBuzz challenge, The Project Food Blog 2010. Thank you everyone that voted for me.           

For the second challenge in The Project Food Blog 2010, I was asked to select an ethnic classic that is outside of my comfort zone.            

Challenge number two was surprisingly difficult for me especially deciding what to cook. My challenge was finding an ethnic food that I am uncomfortable cooking. Every week, I regularly make ethnic dishes and am very comfortable cooking Swedish, Thai, Korean, Greek, Indian, Japanese, Vietnamese and Chinese food. I promised myself that the challenge had to be from a country I have never been to or cooked their food.  I really had to take out a globe and start looking.  Then I came up with a few ideas Albanian, Bolivian, etc.  But those didn’t sound very interesting, so then I went to my travel to do list. Which places are on my list for vacation that I still have not been to?  Here I found the place – Morocco.  I have never been to Morocco, I have eaten Moroccan food and I love their flavors and spices.  But I have never cooked it.  So then I started doing research on traditional Moroccan food. I was like a little kid in a candy store.     



Moroccan cuisine is extremely diverse, and has influences of Berber, Moorish, Mediterranean, and Arab spices. As a result, Moroccan cuisine is regarded as the most diverse in the world. Spices are used extensively in Moroccan food such as saffron, mint, cinnamon cumin, turmeric, ginger, anise, and coriander; spices that are strong and aromatic and just make the house smell wonderful.            

The most common Moroccan dish is couscous, something I really enjoy but it is too easy to make. As I continued down the list of traditional Moroccan dish, I found Pastilla,  Tajine, and Harira. All three dishes sounded amazing, but I ended up picking Harira since it is a soup and I am a huge soup lover, I knew it would be something I would make again for dinner.          

Harira is a chickpea and lamb soup from Morocco usually served in the evening when it’s time for Muslims to break the daily fast during Ramadan. In Morocco, it is eaten along with fresh figs, or honey sweetmeats (chabakkia with almonds and honey).            


I looked around for Harira recipes and there are many versions; vegetarian, beef and lamb.  Since I am also a lamb lover I opted for a Lamb Harira recipe.  Also there are many additional variations of this recipe some use saffron some do not, I do not know if this is because it’s hard to get or not.  But I opted for a recipe I found in the New York Times but I decided to add saffron to it since that is what I was reading was authentic. Also I opted to use the vermicelli pasta vs. the rice, you can add rice, vermicelli pasta or both.            

As I was cooking this dish the house smelled wonderful and I wanted to start planning my trip to Morocco.         

Picture from Moroccan Adventure Travel 

The dish was delicious, so tasty and flavorful.  It is something I will definitely make again.          

Harira – Moroccan lamb and lentil soup

Yields: 12 servings | Prep Time: 2 hour 30 minutes             

Note: If you are using dried lentils and garbanzo beans leave them in water overnight           

4 tbsp olive oil
1 large onion, chopped
2 red onions, chopped
4 cloves garlic, chopped
3 lbs cubed lamb meat
2 1/2 tsp ground turmeric
2 tsp ground black pepper
2 tsp ground cinnamon
2 tsp ground ginger
1 tbsp ground cumin
1/2 tsp ground cayenne pepper
2 tsp of ground coriander
6 saffron threads (optional)
1 cup chopped celery
1 cup chopped fresh cilantro
1 carrot, chopped
1 turnip, chopped
1/4 of fresh coriander leaves, chopped or whole or substitute with fresh parsley.
Sea salt
1 29-ounce can diced tomatoes
1 tomato, chopped
1 1/2 cups green lentils
2 15-ounce cans garbanzo beans, drained
6 ounces vermicelli pasta
3 eggs, lightly beaten
Juice of 2 lemons
12 cups water           

In a large pot, warm olive oil. Add both types of onion and garlic, and cook until softened, about 5 minutes. On the side heat up a skillet with oil and when hot brown the lamb about 1 minute each on each side.  Then add lamb, turmeric, black pepper, cinnamon, ginger, cayenne, celery, cumin, coriander, saffron and cilantro, into the pot and let cook, stirring frequently, for 5 minutes. Season with salt.           

Add canned tomatoes, reserving juice, and tomato and simmer for 15 minutes.         

Add reserved tomato juice, carrot, turnip, 12 cups water and lentils. Bring mixture to a boil, and then reduce heat. Simmer, covered, for 2 hours.           

Increase heat to medium-high. Add beans and pasta. Cook until pasta is al dente, about 10 minutes. Reduce heat to a simmer. Taste for seasoning.           

Beat the eggs and add some hot soup to the eggs to make sure you do not get scrambled eggs. Then pour the mixture back into the soup and , then add lemon juice.           

Add fresh coriander just before serving or substitute with fresh parsley.           

Ladle into bowls and serve with fresh figs on the side.              

Voting for Challenge #2 starts Monday at 6:00 am Pacific Time September 27th and voting closes Thursday 6:00 pm Pacific Time September 30th.             

To vote:          

1. Please go to and join Foodbuzz. This is only for authentication.  

2. Then go to my profile page and click VOTE!

If you would like to follow me on this challenge you can do that via any of the following links: TwitterFacebook | Email | RSS

Thursday, September 23, 2010

Pumpkin Bread

I didn’t grow up with pumpkins as a kid, except watching Cinderella.  Pumpkins are not very popular in Sweden it could be because we don’t really celebrate Halloween. However, since I was a kid Halloween has become more popular but nothing like here.  I believe in Sweden people celebrate Halloween just because there is a reason to have a party.

The first time I tasted pumpkin was a few years back when someone gave me pumpkin pie and I really thought it was one of the most disgusting things I have ever had for dessert.  And not until about two years ago I went to this wine party and had some pumpkin cookies and I thought they were amazing.  I was surprised that when I asked for the recipe they told me it was pumpkin.  After that I was convinced I had to try pumpkin again.  I got the pumpkin cookie recipe and it is one of my favorite cookies of all times.  Yes, can you believe that?  And yes, I will share it with you soon too.  But since then I have also been introduced to pumpkin bread which i really enjoy, so it might have been that I just had a bad pumpkin pie but I have not had pumpkin pie since.  So if you have a recipe you want me to try, send it over I would be happy to give it a try, but only if you tell me it is really good.

So back to this bumpkin bread.  Yes, I like it but trying to find a recipe that is good is a different story.  I have looked over a week for a good pumpkin recipe without oil and tried making 3 different kinds with no luck.  So I decided to put things in my own hands. Yes, my husband is tired of testing pumpkin bread and the rest is in the trash.

So after some trial and error this is what I have come up with, and it is the way I like it, not too much pumpkin, no oil, little bit of spice, raisins and walnuts.  YUM!  I am sure you can tweak it more but this is a winner to me. So I am ready to share my pumpkin recipe with you.  I hope you enjoy it as much as I do.

Pumpkin Bread

Adapted from: Horizon Dairy

Yields: 1 Loaf | Prep Time: 25 Minutes | Bake Time: 65 – 75 Minutes

1 3/4 cups unbleached flour (you may substitute up to 3/4 cup whole wheat flour)
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp cloves
1/2 cup butter
3/4 cup sugar
2 large eggs
1 cup canned pumpkin (not pumpkin pie filling)
½ raisins
¼ cup chopped walnuts
1/2 cup powdered sugar
1/8 tsp nutmeg
1/8 tsp cinnamon
1-2 tsp milk

Preheat oven to 350 degrees. Butter and flour one 9×5-inch loaf pan. In a medium bowl, sift together flour, soda, salt and spices. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until well combined. Add flour mixture alternately with pumpkin, mixing well between each addition. Stir in raisins and walnuts. Spread batter into prepared pan and bake for 65-75 minutes, until loaf feels firm and springy when pressed in the center and a tester inserted comes out clean. Cool in pan for 15 minutes then remove from pan and cool on a wire rack. Bread will keep well wrapped at room temperature for two days, in the refrigerator for five days, or in the freezer for up to four months.

Tuesday, September 21, 2010

Quiche Tartlettes

I started making quiches years ago when I needed to figure out a good brunch dish to make that was delicious but  could also be prepared the night before and not having to stand  in front of the kitchen while the guests are arriving.  It turned out that Quiche was a perfect dish to have for brunch, lunch or dinner.  And now it is a great potluck dish as well.  But when doing it for a potluck I always make it to tartlettes so it is easy to server or have as a appetizer. Everybody loves them and always wondering what I put in them.  I found the secret – Dijon mustard!

If you do not want to do Tarlettes here is the full Quiche recipe.

Print Recipe

Quiche Tartlette

Yield: 24 tartlettes

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 1 hour


Galette Dough:

1¼ cups all-purpose flour

1 tbsp sugar

¼ tsp salt

8 tbsp unsalted butter

¼ cup and 1 tbsp ice water


¼ cup mushrooms

¼ lb meat bacon

1/2 cup grated parmigiano cheese

¼ tsp Nutmeg

½ cup fresh basil

3 eggs

1 cup cream

1tbsp Dijon mustard

1 tsp Salt

1 tsp Pepper


Preheat oven to 350F.

Galette Dough:

Using a food processor add the flour, sugar and salt together and pulse. Then cut butter into flour mixture and pulse again until the butter is completely incorporated. Add ice water and continue to pulse until mixture comes together to form a mass.

Add more ice water if necessary, one tablespoon at a time. Gently form mass into a ball and divide into two equal pieces. Shape each piece into a ball, wrap in plastic wrap and chill for at least 30 minutes and as long as overnight. (Dough can be frozen, too.)


Prepare mushroom, bacon with nutmeg, basil, and salt and pepper on a frying pan. Once the bacon is nice and brown put it all into a bowl. Then add Dijon mustard and set aside.

In a separate bowl mix together eggs, cream and nutmeg and set aside.

To Assemble:

On a lightly floured work surface, roll one dough ball out. Then take a round cookie cutter or glass and make circles out of the dough. Enough to make 12 of them and add them to the tartlette pan. Then do the same with the other dough ball.

Once you have the dough in the tartlette pan add about 1 tsp of the bacon/mushroom combo into each tartlette. Then sprinkle with some parmigiano cheese. Then pour in the egg/cream mixture to the top of the tartlette. It’s OK if it spills over.

Repeat until you have done this to all your tartlettes.

Bake 20-25 minutes until top is golden. Let cool on wire rack for 10 minutes.


Monday, September 20, 2010

Voting Started!

 Voting started Monday at 6:00 am Pacific Time September 20th

Voting closes Wednesday 6:00 pm Pacific Time September 23rd

I need enough votes to move on to the next challenge. 

Only 400 out of the 2000 bloggers move on.

To vote please go to HERE and click VOTE FOR THIS ENTERY. 

It will ask you to join Foodbuzz, this is only for authentication. 

Voting ends at 6pm Pacific Time 9/23 so vote today!

Follow along!

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Sunday, September 19, 2010

FoodBuzz Project Food Blog Challenge #1 – Ethnic Smorgasbord

Salted Caramel Brownies

Deep inside of me I have always wanted to be a star chef, be the next star on Food Network or just attend MasterChef but never taken the chance to switch careers or had an opportunity to.   

Today this opportunity came up and I jumped on it! I’m competing in the FoodBuzz challenge, The Project Food Blog 2010. The Project Food Blog 2010 is an interactive food competition where over 2,000 featured publishers (food bloggers) will compete in a virtual culinary cooking contest. There will be 10 blog challenges over the next 4 months. Each challenge will be followed by a voting period and if you pass you get to move on to the next challenge.  The one food blogger left standing will win $10,000 and a chance to be featured on FoodBuzz for a year.   

For the first challenge in The Project Food Blog 2010, we have to tell the world: what defines you as a food blogger and why should you be the next food blog star?   

So, these are my stories, my dreams and my hopes for Delishhh.   

The Best Minestrone

I have to start at the beginning. I was born into a family of gourmet cooks that stirred my passion for food.  My mother is of Easter European origin and my father of Swedish origin.  I was born and raised most in Sweden, but we moved to South East Asia and traveled all around until I ended up in the United States.   

At a very young age I was dragged around the world and introduced to all kinds of cuisines.   

Thai Crab Cakes

Our family dinners were always an ethnic smorgasbord and including anything from home made cheeses, to pickled herring, to spicy Thai chicken soups. As we lived in SE Asia there were many western food items that were not available to us, hence, the home made cheeses.  We had to learn how to make our ordinary food items from scratch.   


My parents loved to cook, entertain and try new things and places.  As a kid I watched and learned and I was the “assistant” in the kitchen.  Three days before a dinner party a menu was set, and groceries bought.  And days before we would be in the kitchen cooking starting at 6am to late at night preparing everything from stocks, to pâté’s, to gravlax.  It was my parents who taught me that cooking is an art; anyone can cook from a recipe, but not everyone can create something special from within.  Those are the words that stick with me. To this day, I am always trying to challenge myself. When I go out and eat, if I really like something, I try to go home and recreate it, sometimes with success and sometimes with failure.  But that is part of growing as an artist.   

Poached Egg

Until now, all I did with my inner chef was to cook for my family and friends.  I love to entertain and try new things, introduce people to cuisines from all around the world and see people’s faces as they eat what I created.  It is a great feeling of accomplishment.   

Strawberry Rhubarb Pie

My love for food, cooking and entertaining was just a hobby on the side and I always wanted to figure out what else I could do with it.   

That is when I started Delishhh, my pet project, to not only jot down my recipes, but to document and be able to share with others.   

Delishhh has been a huge satisfaction to me, the same way when I see people eating my food.  I have been able to use my technical computer skills and on the way, I have discovered a new and exciting hobby: photography.  I never thought I would enjoy taking still pictures of food but as it turns out it is almost as much fun as cooking and eating.   

Pumpkin Muffins

I hope you join me in my culinary challenges and share my dream to become a star chef!   

Please become a follower by subscribing!     

Voting opens on The Project Food Blog 2010 at 6:00 am Pacific Time September 20th and voting closes 6:00 pm Pacific Time September 23rd.   

Challenges are voted on by Foodbuzz Featured Publisher peers and rated by a panel of judges including: Dana Cowin, Editor-in-Chief of FOOD & WINE Magazine, Nancy Silverton, Founder La Brea Bakery, Co-owner Mozza, Pim Techamuanvivit, Author of ChezPim and The Foodie Handbook.

Thursday, September 16, 2010

Butternut Squash Apple Soup

Fall is slowly arriving even if we want it or not.  And I have many fall recipes to share with you. My first fall recipe is a Butternut Squash & Apple soup. If you did not know by now I am a huge soup lover. I eat soups all year around but when falls hits I make lots of them. 

For those that are new to Butternut Squash it is a type of winter squash. It has a sweet, nutty taste similar to that of a pumpkin. It has yellow skin and orange fleshy pulp. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It grows on a vine. I never knew what it was until i came to the US.

Now, this soup is very easy.  If you have chicken stock around then all you have to is put all these ingredients in the pot and let it simmer and then puree.  Could not be easier.  Make sure you use some tart apples for the soup.

Butternut Squash Apple Soup

Yields: 6-8 serving | Prep Time: 45 minutes

1 1/2 qt of chicken stock
2 lb butternut squash cut in small cubes
2 tart apples (peeled) cut into small cubes
2 shallots chopped
1 tsp fresh rosemary or 1/2 tsp dried
1 tsp fresh thyme or 1 tsp dried
1/2 cup half and half
1/2 tsp salt
1/2 tsp ground pepper

Prepare the chicken stock or heat it up if you had some stored away.  Add squash, apples, shallots, and herbs. Simmer covered for 30 minutes or until all vegetables are soft and tender.

Puree in food processor until the consistency you like.  Return to pan and add half and half. Add salt and pepper and simmer for a few more minutes. Taste for any additional seasoning.

Tuesday, September 14, 2010

Sandwich Cake “Smörgåstårta”

Picture from

Today i am doing a guest post over at Designing Dna on Sandwich Cake “Smörgåstårta” in a Swedish Kitchen.  Colleen asked me to write a guest post with a Swedish recipe and also a little about Swedish kitchens.  I am so excited to write about this, my two favorite topics–kitchens and food.  To me Swedish kitchens are simple, sleek and usually light.  There are so many styles and versions out there.  But on the guest post are some of my favorites and you can read all about it on Designing Dna.    

Then for my Swedish recipes i decided to share a classic since the 1960’s, it is very uncommon in the US: Sandwich Cake “Smörgåstårta.” Basically, it’s a very large sandwich with lots of different sandwich ingredients and fillings–so many that it looks like a cake! 

Sandwich cake is usually built with several layers of bread with filings in between and then mayonnaise with other goodies on top.  Some of the most common fillings are: shrimp, smoked salmon, egg, tomatoes, cumber, and ham.  The Sandwich cake is served cold and cut up just like cake. There are many variations to filling and decorations, but here is one of my favorite sandwich cake recipes. 

Sandwich Cake “Smörgåstårta”

Yields: 10-15 people 

Prep Time:  About 60 minutes | Chill Time: About 2 hours 

2 loafs of two kinds of bread. You will need two kinds of bread. I usually use one light and one dark type.  French bread and something whole wheat.
1/2 cup roe (caviar)
3-4 tbsp chopped dill
3 hard boiled eggs, chopped
1 cup soft cheese, Philadelphia or alike
1/2 cup smoked ham, chopped
3/4 cup liverwurst/paté (soft spread)
4 tbsp cucumber pickles, chopped
1 cup of mayoonaise    

For decoration:
Lemon slices

Mix 1:
About 1/2 cup roe (caviar)
3-4 tbsp chopped dill
3 hard boiled eggs, chopped    

Mix 2:
1 cup soft cheese, Philadelphia or alike
1/2 cup smoked ham, chopped    

Mix 3:
3/4 cup liverwurst/paté (soft spread)
4 tbsp cucumber pickles, chopped    

Mix each of the mixes together well, in separate bowls.    

Cut the bread in 1/2 inch slices and cut off the crust (the crust destroys the smörgåstårta). You need two slices of light and two slices of dark bread.    

Spread a thin layer of butter on both sides of the bread except the bottom and the top sides. Start with a light piece of bread and spread an evenly layer of the first mix on it. Put a dark piece on it and cover it with mix 2, then a light piece of bread and cover it with mix 3. Then you put a dark piece of bread on that.    

Cover the cake with plastic foil and press it together a little. Put it in the fridge for a couple of hours, but preferably the day before you’ll serve it. (You can also store it in the freezer for a couple of weeks, before you take it out to decorate it and serve it).    

Take out the cake and spread a thin layer of mayonnaise on it. Decorate it with the following: Lemon slices, shrimp, dill, tomatoes, cucumber, cheese, ham or salmon. You can also cut the corners to make it look more like a tort.    

Serve the smörgåstårta with tossed salad. Smörgåstårta is perfect to serve at birthday parties, garden parties or as lunch, brunch or night snack. It works well with coffee, tea, cider, wine or champagne.    

Now if you haven’t yet go over to Designing Dna and read my guest post.

Monday, September 13, 2010

Peach Shortbread

Are you tired of peaches yet? I think I have told you that peaches have been on sales and I have more peaches in the house than I know what to do with, so I have ended up making a bunch of peach recipes. Hopefully you like peaches or you are probably tired of reading about them.

This time I found a great peach recipe from Smitten Kitchen and actually did it exactly by the direction which is pretty unusual for me.  I really liked it, and I would make this again.  But I do like to experiment and next time I would probably make a thicker base, maybe add some flour and also more cinnamon. 

I did brown the butter for the recipe and think that is a key to the recipe.  Still, you can make it with straight-up non-browned butter if you are pressed for time. Simply cut softened butter into the flour (instead of frozen brown butter) and increase the flour by two tablespoons, bringing it to three cups.

Peach Shortbread

Yields: About 20 squares

Prep Time: 45 minutes | Bake Time: 30 minutes

Makes a 9×13 inch pan or you can hlve this and bake it in a 8 x 8 pan instead.

1 cup white sugar
1 tsp baking powder
2 3/4 cups plus 2 tbsp cups all-purpose flour (or you can measure 3 cups and remove 2 tbsp flour)
1/4 tsp cinnamon
1/8 tsp freshly grated nutmeg
1/4 tsp salt
1 cup (2 sticks) cold unsalted butter
1 large egg
2 peaches, pitted and thinly sliced (between 1/8 and 1/4-inch thick)

Brown your butter by melting butter in a small saucepan over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Keep your eyes on it; it burns very quickly after it browns. Set it in the freezer until solid (about 30 minutes).

Preheat the oven to 375°F. Butter a 9×13 inch pan, or spray it with a nonstick spray. In a medium bowl, stir together sugar, baking powder, flour, salt and spices with a whisk. Use a pastry blender, fork or your fingertips, blend the solidified brown butter and egg into the flour mixture. It will be crumbly. Pat 3/4 of the crumbs into the bottom of the prepared pan, pressing firmly. Tile peach slices over crumb base in a single layer. Scatter remaining crumbs evenly over peaches and bake in preheated oven for 30 minutes, until top is slightly brown and you can see a little color around the edges. Cool completely in pan before cutting into squares.

Thursday, September 9, 2010

Peach Sorbet


Since peaches have been on sale I have had peaches around the house for weeks and been looking for all these peach recipes to make.  Well this was one of my favorite peach recipes.  In the past my sorbets haven’t been the best; too sour, too sweet, too icy or lumpy.  But this one was the best I have ever made and also the tastiest.  I do have to say this  base recipe was a key and I am just going to experiment with other flavors with this base from now on.

I found this recipes from The Kitchen they had a nectarine sorbet recipe that I just switched to peaches.  And it turned out much better than I ever thought.

The trick I learned to making a good sorbet is that you need to make a simple syrup to sweeten it, straight sugar won’t have a good texture.  Then the mixture needs a dash of alcohol to inhibit the freezing process, otherwise your sorbet will be a brick. This formula is very easy and it should work with any fruit, just be sure to taste the mixture for sweetness and acid.  

Peach Sorbet

Yield: One quart

Prep Time: 20 minutes | Ice Cream Maker Time: Around 2 hours

2 pounds (about 4 medium) peaches, skinned, pitted
3/4 cup sugar
1/4 cup freshly squeezed lemon juice
2 tbsp rum

Prepare an ice bath and put aside. Then in a small saucepan, combine the sugar and 1 cup water; bring to a boil then lower heat to medium and cook until the sugar has completely dissolved, 8-10 minutes. Transfer the syrup to a small metal mixing bowl set over an ice bath. Stir occasionally until cooled to room temperature.

Slice the peaches into chunks and place in a food processor with the syrup, lemon juice and rum. Process until smooth.

Freeze in an ice cream maker according to the manufacturer’s instructions.

Tuesday, September 7, 2010

Peach Tartlette – so simple!


Few weeks ago I won a Nordicware Platinum French Tartlette Pan from Gratinee and I have been wanting to use it but couldn’t figure out what to do.  And I have to say I love the pan.  This past weekend I used it twice and it makes these amazing bite size tartlettes.  I love it. So thank you for the gift.

One of the things that I made this weekend was Peach Tartlettes and they were Delishhh! 

I found this Peach Tart recipe on Alexandra’s Kitchen that I adjusted a little and made into Tartlettes.  But I do have to say that this dough recipe is excellent and I will use it again in the future.

You can really add any fruit you want into this tartlette I just happened to have these amazing sweet peaches around to use.

Peach Tartlette

Prep Time: 15 minutes | Chill Time: 30 minutes | Bake Time: 25 minutes

Preheat oven to 400F

Galette Dough
Yields 24 tartlettes (double recipe to yield two 9-inch tarts)

1¼ cups all-purpose flour
1 tbsp sugar
¼ tsp salt
8 tbsp  unsalted butter
¼ cup and 1 tbsp  ice water

Using a food processor add the flour, sugar and salt together and pulse.  Then cut butter into flour mixture and pulse again until the butter is completely incorporated.  Add ice water and continue to pulse until mixture comes together to form a mass.

Add more ice water if necessary, one tablespoon at a time. Gently form mass into a ball and divide into two equal pieces. Shape each piece into a ball, wrap in plastic wrap and chill for at least 30 minutes and as long as overnight. (Dough can be frozen, too.)

2 peaches, diced
1 tbsp brown sugar
1 tbsp butter, melted
1 tsp cinnamon

Mix together in a bowl and set aside

To Assemble
On a lightly floured work surface, roll one dough ball out.  Then take a round cookie cutter or glass and make circles out of the dough.  Enough to make 12 of them and add them to the tartlette pan. Then do the same with the other dough ball. Add peaches to each tartlette.

Cook in 400F oven for about 25 minutes or until crust is golden. Let cool for five minutes on tray.



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