Makes: one 9-inch (23 cm) tartServes: 6 to 8Introduction About this Recipe Recipe from Bake with Anna Olsonby Random House, 2016 Ingredients 1 recipe Pate Sablée, chilled 1 cup (250 mL) 2% milk 1 tsp (5 mL) vanilla extract or vanilla bean paste 1 tsp (5 mL) finely...
Makes: one 8-inch tartServes: 6 to 8Introduction About this Recipe Recipe from Back to Baking Whitecap Books, 2011I have found that sorghum flour works best in a gluten-free pie crust recipe for taste and for ease in rolling. While the crust may crack a little when...
Makes: one 8 cup (2 L) baking dish (preferably ceramic)Serves: 6 to 8Introduction About this Recipe Recipe from Back to Baking Whitecap Books, 2011 This cobbler topping is like scone meets cake – the heat of the oven creates a lovely crunchy top to the cobbler,...