Islands in the sky, food & travel

Well it's my favorite time of the year again.   No, I don't like rainy and cold weather, I'm not that bonkers. When it comes to baking that is, and taking advantage of the variety of harvests this season.  I always feel silly posting recipes for time-honored classics like this pie, because the recipes are everywhere and I think, why waste my time?!  Well, now I realize it isn't quite a waste of time.  Because not only do I myself look for these recipes through my blog, as well as my children, but friends and followers say they appreciate the easy approach and anecdotes (what anecdotes?!) and so my work is done (deep voice)...I shall persevere... I do tend to bake fairly easy-to-bake recipes, primarily because that's really the way I cook, I don't like fuss and like a lot of you, I work and don't have much more than an hour or two to whip something up.  Therefore, let it be something goooood. Here's my go-to shortbread crust that I use almost ALL the time

Hello everyone, it's been a while! I've been busy with work which has picked up somewhat.  Hope you're also keeping fit and still able to enjoy the beauty of autumn. I have requests for the recipe for these walnut tarts which are fairly easy to make. Friends gave us a bushel of nuts so I spent an afternoon cracking them and then toasting them to bring out the crispiness, oil and flavor but so worth it.  The mini-tarts or pies were therefore crunchy and flavorful, the shortbread crust buttery and crumbly. I usually make a large batch of dough for 1 large pie and 6 smaller ones, and end up keeping half the dough in the fridge/freezer for later treats. Here's the recipe : 150 g softened butter 4 tablespoons sugar 4 tablespoons of cream or buttermilk 260 g flour 2-3 tablespoons of milk (as needed) 1 teaspoon of salt Filling :  2 cups lightly toasted walnuts 1 cup caramel (made from caramel candies or 1 cup brown sugar / 1 cup whipping cream). Mix all ingredients in a bowl,