Apricots, I have found out after the fact turn sharp when cooked. I cooked the tart not knowing this pearl of wisdom. There was no mention in the recipe. I had to call up dear ol' mom to find out the truth about apricots. In all my wasted youth watching the Food Network, I never heard that apricots undo some weird alien transformation when cooked. Well, you heard it from me. Now you know. The tart turned out great, save this one issue. I ended up sprinkling sanding sugar over the top of the tart post-baking to alleviate this issue.
Peaches are fabulous in summer. Naturally sweet and nuanced. I figured I could sub peaches for apricots and not suffer the acerbic issue I'd had previously. Bully for me, I had the opposite issue. It was TOO sweet. Bummer. I had to eat it all so no one else had to suffer. DH was able to secure a slice or two and agreed, yet was also able to choke it down.
Moral or the story. No one tart recipe is a catch all. I really like the recipe I used for it's simplicity and the flavor. I'll work with it and find the sugar balance somehow. I just can't give it up. After all, I can always eat the mistakes.
http://www.foodnetwork.com/recipes/saras-secrets/apricot-custard-tart-recipe/index.html
2 comments:
yum, yum and yum. I was getting ready to post my first tart attempt. They are SO fun to make.
Yours looks a zillion times prettier than mine though!!
It was reading aobut your tarts that made me want to try again, actually.
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