Of course I can’t leave well enough alone, because when I saw Dorie’s “Bon Idée” to use Almond Cream (Frangipane), I was all “oui, oui!” I’ve never known it to not make anything better. And I love anything that challenges my timing and organization.
I also did make the ladyfingers, but once I started assembling everything with the Frangipane I opted not to use them. The fruit would have been sitting very high above the tart shell. They turned out better now that I have acquired an appropriately sized piping tip. Not so flat!
I got beautiful apricots and rasperries from the Wheeler Farm farmer’s market (what a difference a week makes in terms of produce availability), and the raspberries were so sweet and juicy that it was a good thing I only needed a scant handful of them, since I did proceed to eat most of them during my day in the kitchen. The up side, of course, to natural produce is that they don’t spray with pesticides. The down side is that sometimes an ear wig happens to scurry out of one of your apricots as you are cutting it in half, and you fling the apricot across the kitchen as you scream real loud. *Shudder*
On a side note, I used a 10″ porcelain tart plate. I went out looking for a slightly smaller version with removable bottom, but couldn’t find one. I, instead, invested in Dorie’s “Around My French Table”! I am four years too late for FFWD, but that is not going to stop me from working through it. I already made the Cola and Jam spare ribs, so stay tuned for that tomorrow.