Let’s make a Tart! But first **SPECIAL ANNOUNCEMENT** There’s a new section on the site – The Everyday Baker Technique Index. The tab is up there on toolbar on the far right and just before the social media icons. The original intent was to have this index in the printed book but as you know, the book is already huge. Weighing in at 4lbs+ with well over 600 pages, there simply wasn’t room for this index. The book holds well over 1000 step-by-step photos and can be used for recipes in all mediums – books, online, magazines, you name it. So.. I decided to add this index to the site so that bakers have easy access to search for specific techniques or ingredient info you’ll find within the pages of The Everyday Baker. Let me know what you think.
Now.. back to the regularly scheduled recipe…..
Here’s another in my series of The Everyday Baker “mash-ups”. This tart is a variation of a recipe that is already in the book – the Italian Plum Almond Tart on page 297. For this mash-up, I’ve simply changed a few things to make this elegant-looking tart. First, the obvious- the shape of the tart is now rectangle and not round. I use the same dough and line the 4 x 13 1/2-inch tart pan (Pan sizes will vary so just use one that is close) using the same method as the round and blind baked as directed. To intensify the almond flavor in the filling and give it a deeper, more autumnal color, I toast the almonds before processing until finely ground. Finally, in keeping with that autumnal feel, I use two firm-ripe Bartlett pears (peeled, halved lengthwise, cored and thinly sliced) in place of the plums and bake the tart as directed in the recipe.
Easy, beautiful and ideal for a fall dessert (or breakfast :-), right? Right.
Drop me a line if you’ve created any of your own Everyday Baker mash-ups. You can reach me at email@example.com or via social media where I’m @abbydodge on most platforms (@abbydodge3 on snapchat). I’d love to see what you’re baking.
Enjoy these early November days and remember that Everyday is a great day for baking!
Notes from my kitchen:
- The tart dough can be made, wrapped in plastic and refrigerated for up to 1 week or frozen up to 1 month.
- The lined tart pan can be refrigerated up to 2 days or frozen up to 1 month before blind-baking. No need to thaw before baking.
- Feel free to substitute apples or figs for the pears.
- The tart is best when served the same day it’s baked and it can be warmed slightly in a 300°F oven, if desired, but leftovers are yummy for days and make a mighty fine breakfast treat too.
For Your Reference: Here are The Everyday Baker page numbers for the essential techniques you’ll be using in this recipe. Take a look in the book before you start baking.
- For more about ingredients and equipment, see p. 5 thru 28.
- For more about measuring and mixing dry ingredients, see p. 32 and p. 570.
- For more about mixing butter and flour together until the butter is pea- sized, see p. 80.
- For more about making a press-in crust, see p. 360.
- For more about blind-baking, see p. 51.
- For more about removing the bottom from a tart pan, see p. 349.
- For more about toasting nuts, see p. 33.
- For more about processing nuts, see p. 304.
- For more about removing the bottom from the tart pan, see p. 349.