(I accidentally posted this at the farm page first and I'll leave it there for now - hopefully you won't be bombarded by doubles!)
Today I'm mixing up several cookie doughs and other sweets but what I am most excited about are the fillings for my tartlets.
This week's tartlets will be extra special as I'll be cooking down a rich and earthy fruit paste made from local black currants and locally foraged wild blackberries (European variety, naturalized).
I expect these to be super flavorful with hints of summer wines. I may yet put them over a chocolate or other base when they're in their final tartlet form. I'm hoping for now that they'll stand alone just fine, as I expect them to.