Aug. 3rd, 2008

misshepeshu: (Bork bork bork)
Jess and I entered a pie contest today, run by the fine bakers at Mission Pie. It was awesome wacky funtimes. I made my standby Best Blueberry Pie Ever (recipe below, of course), and Jess made a really interesting experimental tart that included:

- Crème fraîche custard
- Halved figs
- Mascarpone cheese sweetened with honey dolloped on top of said figs
- Thin slivers of prosciutto on top of the mascarpone cheese

It was quite delicious, but some of the taste combinations jarred a little, and Jess is going to tweak it until it's perfect.

We ultimately had enough leftover pie filling, pie crust and topping to make three miniature tarts, so we decided to enter the big blueberry pie and one of the experimental tartlets in the contest.

Mission Pie was MAD CROWDED when we got there, y'all. 27 pies went toe-to-toe (crust-to-filling?) in a battle for ultimate pie superiority, and many more people were there to sample the deliciousness.

I'm too tired right now to go into the technicolor details, but suffice it to say that Jess and I tasted some damn tasty (as well as a some fairly mediocre) pie, and after all the honorable mentions were given...my pie won the best filling award, even if it didn't win best overall pie. Hot damn! The prize was a red boa--not the feathery kind, but the wispy feathery kind. Anyway, I win I win I win I don't lose I WIN!

Render unto Caesar that which is DELICIOUS and PHOTOGRAPHED! )

And now: the recipe! )

I'm now pondering the Ultimate Fruit Tart of Ultimate Destiny, which I'll hopefully be making when I get back to Portland. It'll contain:

- Tart crust (we learned today that my pie crust recipe also makes a fantastic tart crust)
- Mascarpone-honey filling as the base
- Fruit topping consisting of peaches, blackberries, blueberries and raspberries, cooked with cornstarch and sugar

All of this will then be chilled and served cool with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream.

All hail my masterbakery!

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