Sentences with phrase «tart jam filling»

This cake was one of my favorites on the shoot because the combo of the tart jam filling and lime poppyseed cake was so spot on perfect and I loved how it's a nice surprise when you cut into it, almost like a jelly donut that won't ruin your favorite blouse.

Buckwheat adds a touch of autumnal flavor that pairs well with the tart jam filling in these festive cookies.

Not exact matches

«Devil's Tart» is a kind of fruit tart, a crispy shortcrust pastry, filled with a mix of peperoncino jam and orange marmalade.

An Italian - style tart filled with fresh strawberries and an rhubarb - orange jam.

Using a chocolate pastry recipe from Chantel Coady, these chocolate jam tarts were filled with blackcurrant jam.

Those summers were filled with some of my most cherished memories: picking fragrant wild blackberries and raspberries in the woods with which we prepared large batches of jam, and helping to thinly slice apples for my grandmother's perfectly arranged apple tart.

Then fill each tart shell about two - thirds full with your favorite jam.

There on the kitchen counter lies a large container of my mum's pineapple tarts — small, bite sized pastries filled or topped with pineapple jam — the one snack that I've come to associate with her love and Chinese New Year.

• spread the cherry jam over the tart base, spoon the filling over the jam, spreading carefully to level

I looked up your website, and I used your hamentaschen recipe (minus the jam) as the tart base to fill up with my mother - in - law's sugar - free mince pie filling.

A nubby almond and oat flour tart crust, lightly sweetened whole milk ricotta filling, and a swirl of bright fruit jam makes an easy, elegant, and gluten - free almond crostata.

If you prefer them to be thin and crispy like Pop - Tarts, roll out the dough to be thinner, and make three jam - filled protein cakes instead of two.

Phyllo Raspberry Pop Tarts: Layers of Phyllo Sheets filled with Raspberry Jam and topped with a sweet Vanilla Glaze.

Sitting in the comfort of the Tea Lounge, overlooking the hotel's lobby, we enjoyed three tiers of mini charcoal bun pork burgers, crab meat salad filled crab shells, chicken terrine, smoked salmon, French macaroons, chocolate slices, strawberry mouse, fruit custard tarts and of course, scones with cream and jam.