Okay, a quick disclaimer: I made this tart for my wife’s birthday yesterday, so I didn’t ignore the recipe nearly as much as I normally would. Some things are sacred, like French pastries and my wife (not in that order) and shouldn’t be mucked with too much. Plus baking scares the bejesus out of me—enough that I even dusted off the kitchen scale for this.
Besides, this recipe has already endured enough transmogrification. It’s the lovechild of recipes from Chocolate and Zucchini by Clotilde Dusolier and Desserts by Pierre Hermé, created for a guest blog post on Andrea’s Cooking Books blog, written by Camille of the wonderful Parisian cooking blog Croque Camille.
Camille’s style is right up my alley—she makes comments like “I have a trick or two up my sleeve to get the results I want” and “recipes are fluid things.” In other words, Camille already ignored the recipe. If I messed it much more I might have ended up with a quiche!
French Fruit Tart
FINAL RESULTS:My wife and daughter loved the dessert—especially the candles and singing part. I was a little disappointed by the crust, which I made too thick (probably because I used an 8″ aluminum pie pan instead of a 10″ tart pan). Still quite delicious—and easier than it seems!
The Recipe: A+
My Modifications: A