topwithcinnamon.com
Rhubarb and Rye-Cinnamon Tartlets - Izy Hossack - Top With Cinnamon
Yeah so it somehow happened again: I’ve made it into the finalists of Saveur’s Best Food Blog awards in the Desserts and Baking category!! I am JUST as stunned by this as I was last year (if not more). It’s such a huge deal to me that I’ve even made it this far again and it’s all because of your support. So HUGE thank you to everyone and congrats to all of the other nominees (I am in such good company, you guys). I would, of course, be completely thrilled if you’d vote for me here on Saveur’s Website. Thanks, hugs and kissy-face emojis! X Okay onto what we’re all here for: the foooood! (I know that photo above is basically of nothing, but I love it cos of its #reallife, tip-toes style) Seems like I have a *thing* for rhubarb pastries. These are slightly different from the last time I shared a rhubarb galette thing: they’re tartlets (mini and cute!) and have a half-rye-flour crust. I also used a different technique for making the pastry called ‘fraisage’ so it’s extra flaky (don’t worry I’ve got step-by-step pics in the recipe so it shouldn’t be too daunting). Oh and they’re …