Savory Tarts & Pies
After all of the holiday sweets I, and I’m sure many of you, have been enjoying, these recipes are refreshingly savory. These will make great winter meals. In fact, you could make one each week and bake them all in the time allotted.
As in the past, we will bake out of this section for three months, from January through March, 2011. Can you believe that once we finish this section, we’ll have been baking out of The Modern Baker for a year? You are welcome to bake as many or as few recipes as you’d like. We will have one “official” blogger for each recipe, and that person’s post will appear here. Others who make the same recipe are encouraged to blog about it, too, and are asked to add a link to their blog post in the Comments section for the recipe.
There is no set time-frame for each post, as long as the official posts are up by the end of March. Add your post or link as you finish the recipe and blog about it. That way, we can all benefit from what you learned when we get to that recipe.
If you’d like to be the official blogger for a recipe, leave a Comment below. Posts will be assigned on a first-come, first-served basis. Feel free to claim more than one recipe, too.
One last thing. You’ll note that there are blog pages for the three dough recipes on pages 128, 132, and 133. Although each recipe is used as the base for other recipes in this section, I thought it would be nice to have a post about each recipe and how the crust comes out. Feel free to claim a crust recipe along with one of the tart recipes that uses that crust. Just be sure to blog separately about each.