Ok, so I have a confession to make about this week’s recipe. I planned on taking it directly to work, I did not plan on liking it at all. Any recipe with 4 sticks of butter, 4 eggs and 2 cups of sugar was just over the top for me. As I cooked onward, I realized just how good lots of butter and sugar, with a few eggs, can be….
Here is documentation of where I started, I would normally pass over recipes similar to this one. I did not have any local rhubarb (not in yet) so used a jar of homemade Elderberry Jam that a patient gave me (I also have a jar of homemade hot sauce if anyone has any suggestions how to use).
I was not sure how long to beat, could not really tell pale and fluffy…
Ready to go into the freezer, I like the recipe so far…easy…
I used a smaller pan and grated away for the bottom layer, spread the elderberry jam, and then did the same for the top. I found I just could not bring myself to use all the dough, so I used about a half of the second frozen dough ball, and then put it back in the freezer (good thing too, because I almost threw it out thinking it was just too rich…)
I just had to cook about 50 minutes before I started to get that golden brown color over the top. I just realized I forgot to dust the top with confectionery sugar, oh well, will have to remember next time I make it.
Oh my, this was absolutely delicious, the type of pastry that one would purchase in a bakery!!! I am soooo glad that I have a frozen piece of dough so I can make a little mini shortbread at some point.
This is not going to last long in my household and will not make it to my office! I froze a few pieces for my sister to try, and a few for myself. Was very surprised in the end at how impressed I was with this recipe. I would make it again.
This recipe was taken from the Baking with Julia cookbook.