This week, while the rest of the French Fridays with Dorie crew was making Cinnamon Crunch Chicken, I was busy catching up with old recipes. It’s not that I didn’t want to make this week’s recipe, I did, but it turns out that speculoos cookies (the “cinnamon crunch” part of the recipe) are considered Christmas cookies here in Germany and will thus not be available for a couple more months. And since Dorie specifies that ”this recipe is best with store-bought” as opposed to homemade cookies, I decided to put this one on hold.
So, what to make instead? As so often occurs my menu was dictated by my refrigerator, or in this case by my freezer; for there, hiding behind the ice cream, was a half portion of Dorie’s Sweet Tart Dough leftover from last month’s batch of cupcakes de chevre. With the dough already made and all the other ingredients easily found in my cupboards, Dorie’s Orange-Almond Tart seemed as good as made.
With only half a ball of tart dough I decided to use an 8 inch tart pan and cut the rest of the ingredients down accordingly. Well, that was the plan anyway, but the week got busy and by the time I got around to actually making the tart I had completely forgotten to cut down my recipe, and instead ended up pouring a full batch of almond filling into my 8 inch tart pan. It wasn’t until I pulled the tart out of the oven, and compared my tart to the lovely picture in Dorie’s book that I remembered why that might not have been a good idea. As you can see in the below pictures, whereas Dorie’s tart is perfect on top, mine got quite brown and a little dry before the filling was completely done in the center. Oops!
I set the tart to cool and went on about my day. For whatever reason I was not overly excited about this one to begin with, and then after messing up the proportions, I really wasn’t very hopeful. However, my husband (the notorious sweet tooth) is always excited by the prospect of dessert and hadn’t been home more than two minutes before I found him in the kitchen cutting himself a slice. Not five minutes after that he was going back for seconds! Hmm, maybe I’d better give this tart a try after all.
And oh my goodness, best FFwD dessert yet! This tart is amazing and I am so glad that I went back to make it. For those of you who would like to give it a try (and you should!) the recipe can be found here on Dorie’s blog. Her blog version is made with poached pears, but it is quite easy to substitute orange segments or, as she explains in her book, any array of fruits. I can’t wait to make it again!