Which brings me to the point of today's post. While at Costco, I picked up a clam-shell of California Apricots. I had visions of luscious, juicy apricots baked into a rustic tart. I got the crust ready (frozen crust from Trader Joe's, which I rolled out a little to fit into the only tart pan I own. It was then that I realized that the apricots are hard as rocks. Solid. No give. No juicy apricot-y smell. Nothing but pure disappointment.
So, I switched gears and sliced up three juicy, ripe nectarines. I haven't sliced into the tart yet so I cannot comment on the success or failure of this venture. At the moment it seems to be a bit liquid-y despite the King Aurthur pie filling enhancer I added to the raw ingredients that is supposed to thicken the filling.
It looks pretty, though.
3 comments:
Thats right woman fix that food. Haha happy i finally read ur blog?
Little Miss Marlo -
It always makes my heart sing when you pay any attention at all to your dear mother. :)
Update: When the tart cooled completely, the filling wasn't liquid-y at all. It was nicely set. At first, I thought the nectarines were too tart and that I should have added more sugar. However, after a few bites I got used to the little edge of tartness and thought it was quite perfect.
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