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.