Nectarine compote rustic tarts.
...based on SmittenKitchen's, which are in turn based on a version in Kim Boyce's Good to the Grain: Baking with Whole-Grain Flours. The whole-grain flour of choice? Corn flour. Epic fail because the dough would not come together without an overt amount of prodding (and copious amounts of heavy cream). The first time any of SK's recipes have let me down. What to do with the extra corn flour? Rick Bayless' corn tortillas.
Not an epic fail, my old standby SmittenKitchen's chocolate chip cookie recipe:
...this time made with some rogue butterscotch and toffee chips, hiding in the pantry.
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