I am writing this on Monday night after having just downed a slice of this fantastic tart. I totally didn’t have time to make this over the weekend and didn’t want to miss the challenge. I made Duck Breasts with Fresh Peaches from AMFT for dinner tonight, which was amazing, but I had to dine and dash to make sure I caught the last of the fading sunlight for a picture. Ah the life of a food blogger!
A number of stressors in my life (Tune in on Wednesday for the Official Big News!) found me forgetting to weight my tart, causing it to take on altogether too much color. The up side is that it didn’t puff as I took it right from the freezer to the oven, and I did a little crust shield to keep the edges from taking on more color than i deemed appropriate. 😇 I had issues with the dough to begin with though. My dough broke, so I wound up cobbling together a frankentart press in shell. I feel like at some point I was careless with my process, which isn’t altogether surprising considering what’s going on in my life, and then it was all down hill from there. Luckily the taste wasn’t affected too much. Just a little more nutty flavor, which complemented the Frangipane. (ETA: looking at everyone else’s tart color, they are all dark too, so maybe it isn’t overbaked after all… Phew)
In BCM, Dorie writes about how Cherry season arrives in abundance, and then is gone just as fast, which is pretty much how I wound up using beautiful plums instead. A few weeks ago cherries were EVERYWHERE, and now all that remains are a few decomposing bags of cherries in the supermarket. The plums were amazing though, and I don’t regret using them one bit. Plus it sounded great! Plum… Crumb… Tart. 😄 I got all fancy with arranging my plums but I could just have easily cubed it all because it was all covered by the crumb. And this, as with many Dorie recipes, is easily adaptable to whatever is in season. Also, I didn’t use Orange zest, but did use Cointreau in the cream. So good.
Anyway, on to the next challenge!