About me
I dream of cake and how to create the best sweets and treats.
I am a 2006 graduate Pastry Chef from Tante Marie in San Francisco.
When I’m laying in bed at night; I literally dream of recipe combinations. I have always been obsessed with baking.
Baking is really cheap therapy. I highly recommend it. Join me on my quest of everything good and sweet!
I welcome your questions or comments. You can email me at suziesweettooth@gmail.com
Copyright © 2011-2017 Suzie Sweet Tooth. All rights reserved. Please do not replicate any original text or photos from my site without a link back to my blog. Unless stated otherwise, all photos and text are property of suziesweettooth.com
Happy baking! Suzie
Hi Suzie, I recently made your Gingerbread Pear and Almond Tart and I have a few questions. 1) Mine lost its shape, unlike yours. Should I chill after I assemble to avoid the spreading? 2) It was a good texture the day I baked it, but I stored overnight covered on the counter and it got sloppy – too wet – and, while still delicious, the crust lost its firmness. How can I avoid this in the future? What is a better way to store it? Should I not have poured the extra marmalade/sugar mixture over the pears after assembling the tart? Thanks for your tips! I want to make it again for a Friendsgiving dinner next weekend.
Hi Sarah, unfortunately this dessert is one that should be enjoyed on the same day it’s made as the liquid in the pears does soften the crust over time. That said, yes I would suggest chilling the assembled tart before baking it. When picking the pears , try to buy them not too ripe and use only the brown type such as Bosc. Yes, you could forgo the marmalade and instead mix in some orange zest. Maybe try also adding about 2 more tablespoons of the almond flour. Hope that helps! Suzie
Suzie,
Thanks for the tips. I am wondering: Would the gingerbread “crust” recipe translate into cookies? I made a double batch of it but wasn’t able to use the second half since I needed a dessert that I could make the day before. If so, what would you recommend for the bake time? –Sarah
Hi Sarah, unfortunately this dessert is one that should be enjoyed on the same day it’s made as the liquid in the pears does soften the crust over time. That said, yes I would suggest chilling the assembled tart before baking it. When picking the pears , try to buy them not too ripe and use only the brown type such as Bosc. Yes, you could forgo the marmalade and instead mix in some orange zest. Maybe try also adding about 2 more tablespoons of the almond flour. Hope that helps! Suzie
Hi Sarah, I think they would make fine cookies. Try baking at 350 degrees, guessing about 14 mins or so, but check them sooner just to be sure. Best of luck
Thanks so much! If I figure it out and track, I will let you know. Happy Thanksgiving!
Hi Suzie!
My name is Courtney and I run an event management blog called The Party Connection. I was wondering if I would be able to use your photo of your gingerbread cookie garland as found at https://suziesweettooth.com/2013/12/20/gingerbread-men-cookies/gingerbread-garland/ in an upcoming article? If it is ok I will fully credit and link to your website.
Looking forward to hearing from you.
Courtney Carr
The Party Connection
thepartyconnection@hotmail.com
Hi Courtney, sure, thanks for asking! Cheers, Suzie
Thank you so much Suzie! It will be on my blog http://www.thepartyconnectionaustralia.com in early December!
Hi Suzie,
My name is Marina, and I would like to include your Rose Hibiscus Tea Cakes (https://suziesweettooth.com/2012/01/08/rose-hibiscus-tea-cakes-petite-fours/) in a blog article promoting a Rosehip and Hibiscus tea blend for http://www.teamoremio.com/, a tea retailer. If allowed, we will provide full credit to your blog.
Sure, no problem!