Temps have finally cooled down in AZ and it’s really great oven-baking weather. As strange as this tart sounded my love of caramel had me hoping this tart was going to work out. It’s great how many recipes from this book call for ingredients I usually have on hand but still manage to surprise me. My pre-baked tart looked a little extra crispy but it ended up tasting pretty great.No matter how many times I make caramel I always get a little nervy. Anyone who’s had a crystallization incident probably feels my pain. Luckily this turned out on the first try and went pretty smooth.My caramel started getting pretty dark so I took it off the burner a little before the recipe called for. Whipping up the yolks and adding the caramel was super quick. I was already looking forward to trying to outcome based on the great smell of the caramel sauce. I didn’t bother skimming the foam.Wasn’t really the best looking tart straight out of the oven but nothing a little whipped cream couldn’t fix.The color of this was lovely and I ended up liking how the top almost looked bruleed after being sliced.I tend to like whipped cream on everything but the flavor of the tart was pretty good on its own. Makes me wonder if I could layer the top with pecans and get away with passing this off as pecan pie. This is definitely a great holiday recipe and I think ends up looking more impressive than the ease of making it.
On a side note: I feel very privileged to have been able to write this blog mostly about baking and hiking. However, that was truly a privilege and after a recent trip to North Dakota its clear to me that it’s one I can no longer afford. I won’t stop baking but be prepared for some more serious posts in the near future.