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Do I Want a Fruit Tart, or Just the Pastry Shell?

The other day I saw a picture of empty pastry shells and I thought, “Mmmm, a creamy, fresh fruit tart would be so good right now.” Or maybe a cheesecake. Because fruit tarts are the most common dessert to come in that sort of shell/crust, although I suppose they are sometimes filled with a chocolate pudding-like substance as well. Then I thought… I kind of just want the shell.



If you try to tell me that these pictures do not all look completely delicious, I will assume you’re lying.

I suppose the answer is to go buy a fruit tart and an empty pastry shell and eat both. Then I can give an informed decision not concerning which one is tastier, but which one I am actually craving.

Making one is another option, but I’ve never had much interest in baking something I can just as easily buy. For this reason, I don’t have flour and sugar waiting around to be made into cookies, cakes, and tarts, and I probably don’t have enough butter, either. If I had a kitchen to myself, I might be more likely to spend more time in it experimenting with food. It’s part of the reason I haven’t been posting much–I need the place to myself to really get into the spirit of fun, experimental dishes that I used to write about all the time.

For now, I can only say that looking at this pictures is really making me want a tart shell, filled or not.


Crescent roll mini “quiche”

It’s been so long that I can’t remember where I got the idea anymore, but I’d decided to experiment with some kind of egg muffin dish, with pie crust. But then, crescent roll crust seemed easier, so that’s what I used instead.

I broke open my roll of rolls, unrolled them, and lined each space in the muffin tin with dough. By then I was on a roll. (forgive me for the horrible punning…)

I mixed three or four eggs and some milk (probably should have had some flour in there or something too), and set that aside, then went to chop up a bunch of ingredients. I won’t bore you with the ingredient prep, as it was nothing special and therefore not worth writing about, but the end result was this: Tomato and mozzarella cups (I only made 4 of them for some reason, and I will never know why. Should have made 6), and ham, broccoli and cheddar cups (8! That was too many! Worked out pretty well for leftovers, though.)


It took about 1 and 1/2 packages of crescent rolls, and I think I used 4 eggs, mixed with 1/2 cup of milk. For other ingredients, I you can just eyeball how much you want to use, if you make something like this. Just chop up some stuff and throw it in. Note: use more cheese than you think you need. I could hardly taste the cheese at all. 😦

I had the oven at 350°, and cooked them until some of the pastry edged were starting to get brown. Read the rest of this entry

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