This week’s Tuesdays with Dorie recipe was for a Quick Classic Berry Tart. Sounds perfect, right? Who doesn’t like quick things that also have berries and are tarts? A crazy person, that’s who. However, this tart is only “quick” if you’re the kind of person who has perfectly shaped pre-baked tart crusts around, as well as a couple of batches of pastry cream, just waiting to be used. That type of person is not this person.
After a pretty disastrous Mother’s Day involving a tree-crushed car, sprained shoulder, and outing cut short for a trip to the hospital (don’t worry everyone is fine) (Mom, I’m so sorry the day was such a mess!), I decided to make this tart to bring over to her. While again, it wasn’t exactly “quick”, it certainly wasn’t too difficult. The sweet tart dough in Dorie’s book is a cinch to make, which you then bake and cook. Making the pastry cream was a bit more fraught with anxiety (tempering eggs! aah!) but seems to have gone ok. I couldn’t quite tell if the cream was boiling for the requisite 1-2 minutes so I took it off the heat once the pastry cream was the consistency of, well, pastry cream. I also used almond extract instead of vanilla because I ran out.
It turned out delicious! Mom’s verdict: “the best ever!!!” And that is high praise. I love you Mom! This week’s recipe was chosen by Christine of Cooking with Christine. Please visit her blog for the recipe.