Here we are at another French Friday with Dorie! Whew, what a week. I feel pretty beat up from the street up! But, this too shall pass. Of course, I have next week to look forward to: I jet off to Puerto Rico for a week (for work), and I’m looking forward to a little Island Time! I get to see all of my friends that I work with there (I think I’ve shared a little about the wonderful cookies I made with their recipes…). It should be a teriffic trip. Maybe I’ll even come back with something new and interesting to make for my friends on the mainland!
I made this week’s recipe on Super Bowl Sunday (yay cheeseheads!), and while it was a little more sophisticated than the rest of the menu, it offered me an opportunity to get a little extra feedback. I’d kind of hoped to make this again this week, because I think… I can do better! That said, there was a pretty good reception to this week’s ffwd recipe.
|ready to go as usual
(I confess, I almost forgot this step…oops!)
and also as usual, ingredients I already had on hand
|for the crust, first you blend together the flour, powdered sugar and salt
then pulse in the butter
next comes the egg to bind it all together, and probably add a little more richness
|this is what it looks like when it’s come together properly
Dorie had us knead this together a couple of times
(my poor zillion-year-old food processor – stained by the red velvet cookies at Christmas!)
|I pressed in the crust, I love that alternative
it’s pretty even, and so much easier, I used a stainless measuring cup to even things out
I did keep the step of chilling/freezing
|just as I was getting ready to compose this post, I realized why my crust was “over baked”
my favorite tart pan is dark – duh, reduce the temperature!
but it was really a bit over-done (for me)
|despite the fact that I live in Arizona, and we have amazing citrus available right now,
I ended up using some California “Cara Cara” oranges, which are “pink”
I thought that the color would be pretty
|the finished tart
I added a bit more fruit than Dorie showed, because I thought it would be even better
I have to say, looks pretty ok!
Some cook’s notes:
- I should have used the local oranges – these were nice, but almost a cross between pink grapefruit and a navel orange
- I’m sorry I used the almond flour I had on hand – I’ve actually ordered some new, or could pick some more up, I want to try this again with a fresher bag
- Next time, I want to bake the crust a shorter time and/or at a lower temperature
All of that said, both times I served this (I shared some the next day as well), my friends really liked the dessert. What I loved most was the contrast of the buttery crust and the juicy burst of flavor from the oranges, which really came through the day it was baked. I thought the crust was too much, others – it was their favorite part. So I want to make this again, with a couple of corrections, because I think it was a really nice tart, but I didn’t get it exactly right.
Of course, who knows what I’ll just by dying to make when I get back from Puerto Rico? – but hopefully I’ll still get a chance for a do-over!!