I made a custard pear tart and a plain pear tart, and DB made a banana cream pie:
Pie!
TB cuddles with the fuzzies:
While I was making the pies, it occurred to me that several European tart recipes differed from their American pie cousins only by a dose of obsessive-compulsive disorder. That is, you take the same crust, only organize it nicely into a cylinder instead of a charmingly lumpy truncated cone. And you take the same fruit, only slice it and arrange it, instead of cubing it and dumping it all together. Huh.
3 comments:
But with tarts, don't you almost always blind-bake the shell first?
also I always think of tart crust as less flakey and more shortbread-like. But it's been a while since I made a tart.
Right you are for most of them... In fact, my tart crusts were a pat-in-the-pan shortbread with lemon zest. Mmmmm! But I did find quite a few recipes that suggested a pastry-type crust. I shall have to try that next!
wish you could be here to bake pies for her. she has this book called My Oh My Sweet Potato Pie, but has never tried sweet potato pie.
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