Tuesday, November 22, 2016

Caramel Tart

This week, the Tuesdays with Dorie bakers baked non-chocolate goodies.  I baked the Caramel Tart which seemed very easy to me, until I realized that the ease in baking is all because of Dorie.  Having baked through her Baking from my Home to Yours, and halfway through Baking Chez Moi, I've learned a great many techniques.

This tart has a lovely sweet tart crust which I chose to pat in rather than roll.  It did make it a bit thick, but it is so tasty that no one complained.  I found the flavor of the caramel filling to be wonderful:  not overly sweet, not overly delicate, in other words it was just right.

Looking at what other bakers said last week, I carefully skimmed off the foam (which I ate and it was tasty!).  The tart was lovely on its own, however I decided to add just a little chocolate sauce.  How long can I go without chocolate?  Not very long apparently.


  1. I feel ya on the chocolate! Nice job on your tart - I did not have any foam to skim off, so sadly no treats. I did lick the spatula from the caramel sauce though... does that count? Ha!

  2. Chocolate makes everything better -- and your tart looks fabulous!

  3. I love your chocolate comment. I would agree with you that tart making is now second nature due to Dorie's cookbooks. We loved this one too.