I ditched my crappie springform pans before I moved because they were low quality and not holding together right. Of course that means that my first recipe back required springforms. Of course. I wound up using a regular cake pan, and then just cut back one apple from the filling to make it work.
Being out of the kitchen for three weeks requires a refocusing. I was thinking that Florida did great things for the hydration level of my pastry, which I later realized was because I used whole eggs in my tart pastry instead of just yolks. I had to scrap the dough and start over. Although I did find the hydration improved once I got it right, which also resulted in the dough being a little too frozen in the 15 minute chill period which caused my tart shell to completely break when trying to line my pan. I didn’t have any apple liqueur so I used cointreau, which turned out quite lovely, I thought, though that touch and the lemon in the tart shell were rather lost in the baking process. I liked the final product, but didn’t love it.
Nevertheless I am looking forward to being back at it. I have to find some time to catch up on the jam filled cookies from last week before too long. I will say that I did carry my Doris books separately, and all my other books are currently still packed while I shop around for a new bookcase. 😀