This week’s Tuesdays with Dorie recipe from Baking Chez Moi was a wonderful way to use up all those broken pieces of cookie dough I baked off from last time, when we made Double-Butter Double-Baked Petit Beurre Cookies.
This is essentially a dessert parfait incorporating cookie bits, grapefruit curd (oh my, this is SO good!), roasted rhubarb and some strawberries macerated in Kirsch. I didn’t follow all these steps, rather I made the cookies and curd and simply layered them in a glass with some fresh blueberries and raspberries for a simply to pull together yet incredibly flavourful dessert.
This is definitely a reason to have citrus curd on hand through the summer. Oh and those cookies 🙂
Get the recipe for Dorie Greenspan’s Springtime Cookies and Curd on page 384 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
Please note: This post contains Amazon affiliate links. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites. This post also contains affiliate links from The Book Depository. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!
MY BOOK! In the French kitchen with kids releases July 31, 2018! Click here for pre-order details!