This is one of my favorite french friday recipes! This is the kind of tart that makes everyone say "WOW" and "can I have another piece". There are several steps but it is well worth the planning and effort involved to get it done. I unintentionally didn't part bake my crust, just forgot that step, and it turned out fine. I think the crust would have been better the next day but honestly it was fine the day it was made and mostly consumed.
When we were making speculoos Dorie said to put the dough between two pieces of wax paper for easy roll out. This really works and its how I roll everything now. I was telling my daughter in law about this and she says, yes that's how she always rolls dough. How did I miss this tip? Seems everyone has been using it for years and I'm new to the party! The only thing is.....I'm maneuvering around the kitchen to anchor the waxed paper between my hip and the counter top as I roll the dough. Its not a perfect system or maybe I've missed another tip!
I really enjoyed this recipe, but I just used my fingers to press the crust in the pan. I think I'll try rolling it out next time!
ReplyDeleteI just heard the roll between 2 sheets tip a few weeks ago. I've tried it with wax paper and parchment paper, and I found it worked better with the parchment paper, and I could reuse the parchment paper for baking later.
ReplyDeleteYour tart looks delish! No, you did not miss a step! I have to use hips, arms and hands while managing the dough between the paper and the rolling pin--it works! A nice surprise when the dough comes right up and you can spread it out without it falling to pieces.
ReplyDeleteLooks great!
ReplyDeletePicture perfect crust!!! And such a lovely tart...we loved it, too...
ReplyDeleteLove your photos! The tart looks great and it's good to know that the lack of partial-baking for the crust does not affect the texture!
ReplyDeleteWonderful result! Your tart looks mouthwatering
ReplyDeleteBeautiful. It looks like not-blind baking it left you with a pale, beautiful golden crust instead of a "darkie". Love it.
ReplyDeleteI'm not yet to the "roll the dough in some type of wrap" yet. I like to get into the flour and make the mess and it is just tradition, I guess. But you have convinced me to at least try it next time. Thanks. That is one of the things I like about this group...I learn and I try new things. Nice post.
ReplyDeleteHi Lola- Thanks for visiting my blog! Your tart looks so good! This was also a favorite recipe of mine. I can't wait to try with another fruit this week:)
ReplyDeleteThis was my favorite recipe so far. I'm glad to know that partial baking wasn't required. When I make this again, I won't have to set aside as much time. I find some of the best twists on recipes come from inadvertent mistakes.
ReplyDeleteI am agreeing with the many others who decided this is their favorite FF recipe yet (though I have a very special place in my heart..and tummy...for the Gerard's Mustard Tart:) Your photos are fabulous and I have enjoyed reading back through your other posts-so glad to have found your blog !! Tricia (and Nana ;)
ReplyDeleteLola, when i read "daughter in law" i had to do a double take of your picture. You look amazing! I can only hope i look as vibrant when Ella's ready for a partner (if she marries in preschool, I'll be good).
ReplyDeleteHi Lola! Thanks for the nice welcome. I'm excited about cooking along with this group. Your tart looks beautiful! It was yummy wasn't it? Ours is gone already. Looking forward to many more great recipes!
ReplyDeleteI just learned the "roll dough between two sheets of wax paper" tip too. I'm looking forward to trying that.
ReplyDeleteNice presentation with the whipped cream!
Beautiful looking tart! :)
ReplyDeleteRolling out the speculoos dough between two sheets of parchment paper was a revelation for me, too. I just loved the results. I used the press-in method, as I don't think my gluten-free dough would have rolled well. Your tart looks just perfect!
ReplyDeleteYour tart looks good. I pressed my crust in, less fuss. :) For rolling dough, I found a 'pie crust maker' good.
ReplyDeleteLola, Lovely looking tart. I do agree with making it again and again! I also want to let you know that I was passed the Sisterhood of the World Bloggers Award and the best thing that comes with that honor is to pick other bloggers who I think deserve the recognition. I have picked your blog and you can pick it up via my blog. Great Job!
ReplyDeleteLooks so delicious! Another tip...get a helper to hold the paper. :)
ReplyDeleteNice looking tart:) Yes, my edges were a bit darker that I wanted, and the next time I will not blind-bake it. I'll play possum and blame you for it:) Just kidding - it's good to know that no major calamity will befall us if we skip this step in pursuit of pretty tart:)
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