⋆. 𐙚 ˚𝚑𝑖𝑡 𝑚𝑒 𝑚𝑦 𝑑𝑎𝑟𝑙𝑖𝑛𝑔 𝑡𝑜𝑛𝑖𝑔𝚑𝑡,

Did ever hear the tragedy of Darth Plagueis The Wise? :3

No what is it ab🤰

Recently

A lot of people have been saying I look like a model and I love that compliment.

I really wanna do modeling and I have a few agencies that like me already.

me btw if y’all care

[ i swear i won't care about any of them as long as you tell me that i'm still your utmost favourite, i just can't stomach being second place anymore... promise me i'm your number one, that others won't be able to take away from that despite stealing your time ]

What color am I??

Imagine stalking me? What are you? Gay?

my Pinterest <3

https://pin.it/55rci7QM9

There!!

Pear-Berry Breakfast Tarts

Ingredients

1/2 cup butter, softened

1 cup sugar, divided

2 large eggs, room temperature

2-1/2 cups all-purpose flour

2 teaspoons baking powder

2 cups chopped peeled pears (about 2 large)

2 tablespoons cornstarch

2 tablespoons water

1/2 cup fresh raspberries

1 large egg white

3 to 5 tablespoons 2% milk, divided

1-1/3 cups confectioners' sugar

Food coloring, optional

Directions

Cream butter and 1/2 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture to form a dough. Divide dough in half; shape each into a rectangle. Wrap and refrigerate 1 hour.

Meanwhile, in a small saucepan over medium heat, combine pears and remaining sugar. Cook and stir until sugar is dissolved and pears are softened, 6-8 minutes. In a small bowl, mix cornstarch and water until smooth; stir into pear mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; cool. Stir in raspberries.

Preheat oven to 350°. On a lightly floured surface, roll half the dough into a 15x8-in. rectangle. Cut into ten 4x3-in. rectangles. Transfer to parchment-lined baking sheets; spoon about 2 tablespoons filling over each pastry to within 1/2 in. of edges. Roll remaining dough into a 15x8-in. rectangle; cut into ten 4x3-in. rectangles and place over filling. Press edges with a fork to seal. Whisk egg white and 1 tablespoon milk; brush over pastries. Bake until golden brown and filling is bubbly, 20-25 minutes.

Remove from baking sheets to wire racks to cool. For icing, mix confectioners’ sugar and enough of remaining milk to reach desired consistency; tint with food coloring if desired. Spread or drizzle on pastries.