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.
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!
ReplyDeleteChocolate makes everything better -- and your tart looks fabulous!
ReplyDeleteI 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.
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