Rustic fruit tarts . . . . . . . . .

Sometimes I ask myself what on earth I'm doing in the kitchen on these hot

 summer days, cooking and baking, heating up the house, then sitting down to

 supper. . . . . . . whoa. . . . . . . that's what it's all about, the suppers of course!

We eat breakfast late, actually that meal is more like brunch because we

 usually skip lunch when at home. This means eager anticipation of a tasty 

supper arriving on the table around 6 pm is enjoyable. 

Afternoons in the kitchen prepping - thankfully now so cool with the new
 air conditioning system - sometimes baking, is for me much

 better than trying to sit rocking on the front porch in steamy, humid,

100 degree weather, batting off mosquitoes and other biting insects.

Often a cup of tea around 3 pm keeps us going until time for an aperitif. . . . 

these days a well-chilled glass of rosé works best!

About the baking. . . . . . . . .this was done on Sunday morning when I had a

 punnet of plumcots and some extra blueberries requiring attention.  
I love my fruits cooked rather than raw - easier to swallow and digest.

As we were heading over to visit our daughter in the afternoon, I made two

 galettes, one for us to enjoy at suppertime, and one to share with her.

If you've never baked with plumcots you should try them - I've found them 

really delicious when unable to find apricots or plums.

These turned out great - galettes/crostatas are so quick and easy to make, and

delicious to eat. 

Bon appetit!

Worth heating up the kitchen. . . . . . . . .

Baking days continue as Bob is still buying far too many blueberries. . . . . .

and they just don't keep long in this hot weather!

Good thing is muffins freeze so well. . . . . . . . and the neighbors love them too!

This week's batch were jumbo size, eight instead of twelve. I prefer these

because they seem more moist, and of course you get to eat more healthy

 blueberries. . . . . . . .and one is so filling you're not tempted to nick a second

 one and feel guilty!!!

Results from this never fail recipe I've shared before in posts HERE back in 2014

 and HERE  in 2016.

This post from a blog post waaaaay back in 2012 actually has the recipe

 if you want to try these yummy muffins. I now usually make one change, using

 half whole wheat flour rather than all white, they are delicious and less

 crumbly this way.  

Muffins are so easy to make and quick to bake.

Great for breakfast, lunch, even afternoon tea.

After carrot and raisin - my all-time favorite - these blues are next, then

 perhaps cranberry-orange, plus of course lemon-zucchini. . . . . . and

 I should be baking them soon with the usual summertime glut of zucchini

imminent!

Do you have a favorite muffin?

Any muffin recipes to share?

Have a wonderful weekend.

Baking with fresh fruits. . . . . . . . .

Baked this easy galette yesterday as I needed to use up a remaining piecrust 

taking up space in the refrigerator.  Picked up a box of California plumcots------not

 pluots which are quite different------at LIDL, and found they did the job nicely in place

of traditional plums which were not available. 

As we all know by now, making a rustic, free form galette is a lot easier 

and more fun than a traditional pie. I've learned that baking on a sheet of 

parchment paper is best - with fruit it's almost impossible not to have

 juices leak out making it difficult to remove the pie which becomes stuck

to the baking sheet. This way just lift the galette with the parchment and

plonk it on a serving plate! I used my deep vintage pie pan which I love.

Here's a link to Plumcots interesting history. 

BTW, this is not a newfangled genetically engineered fruit which is good news!

Have you tried plumcots? 

Pass the crème frâiche, whipped cream or ice cream!

Do you enjoy baking, and of course eating, fresh fruit pies, tarts, galettes?

Turn up the heat!

What do you do in the heat of a Summer's day?

Well I had to turn on my oven yesterday and bake a batch

of blueberry muffins!

108F and I'm baking! Crazy, right?

We'll be out of town for a few days. I had a huge box of blues just

 screaming out to be packed into a light, old-fashioned style, cake batter.

A little grated nutmeg and a few crushed almonds scattered on the top.

A quick bake, thankfully, and then a pan of fresh muffins

to share with neighbors, stash in the freezer, with two 

left out for breakfast this morning.

Yum, they are really good, believe me!

Go HERE for an older post with this easy Blueberry Muffin recipe. . . . . 

if you're up for baking in the Summer heat!