holidays can make you do things that you wouldn’t ordinarily do were it not for the sake of the joyous diversions that we recognize as “festivity”. some people (not me) carve out faces on big orange gourds and dress up in scary/amusing costumes, while other people display flags attached to their homes adorned with turkeys and pilgrims (also most definitely not me). and then there are those that string colored lights on various foliage (guilty and jewish), and put huge blow-up snowmen in their yards (if i ever do this you have permission to take me out of my insanity however you see fit). and while they’re at it, these same good folks are often baking up a storm.
i read about this tart on two really exceptional blogs where it was beyond raved about. so i was willing to break my ‘never ever make pastry like ever’ rule in the name of both greatness and thanksgiving. so i went there. and now i am here to tell you how i am reminded that pastry making is some messy thankless business. and i am once again done with it. it’s a temperamental foodstuff requiring all the planets to be in correct alignment while the temperature of both your kitchen and countertop are within 3 degrees of like, whatever. there is so much room for failure that my better judgement just looks at me and says, “why go there?” while my ego says “you surely have enough ‘know how’ if not kitchen apparatus, to see you through just one damn tart shell”.
“and what is that ever so interesting texture on the bottom of your tart shell”, you ask? well, i was thinking i needed pie weights. and i was wrong. so they all sunk down and needed to get flicked out of their hot little bunkers leaving me with that very entertaining holey pattern. oh, and as you can see, as i feared the crust did shrink down the sides.
but no one noticed…