This tart.. it's a vision.
Does everyone have a fluted tart pan? The kind with the removable bottom? I'm not sure what it is, but something about making the exact same tart as I made here in a tart pan takes it to a whole new level. It could be the ratio of filling to crust, I'm not sure... but this tart turned out spectacularly.
I think it's the filling to crust ratio that make it special.
My theory is if you are going to make one pie crust, you might as well make two. So the other day I did. Then all I had to do was hobble out to the kitchen, put the pie crust into my fancy tart pan, pour in the filling (the exact same one as before), whip up a little crumble topping, and 35 minutes later (baked at 375*) I was in tart heaven. How easy is that?
The thing I like about these tart pans (like this Kaiser Bakeware Basic Tinplate 9-1/2 Inch Round Quiche Pan with Removable Bottom) is that you can use just about any recipe for a 9-ish inch pie and it will work beautifully. I even have made this stunning pumpkin pie in the tart pan and it turned out terrific.
Guess who had the first piece?
If you really, really, really want to make a hit right out of the park, crank it up a little and go to the trouble of making a pate sucree - which is a sweet pastry crust. I did this one time with a simple apple tart and my favorite dinner guest exclaimed, "This crust! It's like a cookie!"
Happy Thursday everyone! Are you making fancy tarts?
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