This tarte was perfect minus the extra stint it had in the broiler. Note to self: don't turn away for more than 10 seconds. I know, I know, Dorie warned us...
With that said, there was a good quarter of the tart that was fine. We enjoyed it and I was happy to use the puff pastry I had sitting in my freezer.
For the recipe buy Baking: From My Home to Yours by Dorie Greenspan, or visit the bolg Lethally Delicious. Remember to check out the TWD Blogroll!
AND...remember to join the new French Fridays with Dorie group. It starts this Friday, October 1. We'll be making Gougeres! (Cheese Puffs!)
Next week: Double Apple Bundt Cake
Last week: {Faux} Coffee-Break {& Chocolate} Muffins
One year ago: Cottage Cheese Pufflets
Two years ago: Creme Brulee
6 comments:
I didn't do the broiler as I kinda oppsed and left mine in the oven to long.
I saw your note on the TWD site, so I used my torch instead! i like all those dark bits though, so probably would have loved yours.
:)
my mother would LOVE the extra crispy bits!! she has this.... thing with extra black treats haha.
as long as it was good, who cares if its bespeckled with black? gives it personality ;)
oo- I've learned the broiler lesson the hard way too. A couple of times!
In our house, we fight over the extra crispy bits, so this looks great to me! I didn't broil because I have a really short attention span and knew it would be disaster for me. I'm glad you rescued part of your tart and enjoyed it. Thanks for baking with me this week!
Oh no :( I put something in the broiler recently and it immediately burned and I braced myself for the smoke detector to go off. Maybe a kitchen torch is a better bet.
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