We had several friends at our home for dinner Easter Sunday. It was a great opportunity to work on my skills at making a tart because my friend Peter was there and what he doesn’t know about cooking isn’t worth mentioning. I had sweet pastry dough in the freezer (I brought it home from his house when we had dinner with him a few weeks ago.) and Peter brought some Frangipane filling. We’ll be making a 12″ tart.
The pastry was thawed, rolled and fitted into the tart pan.
Now it’s popped into the freezer. Once the pastry is solid, the Frangipane filling — an almond-cream filling — is spread in the bottom of the pan. Here we are having a silly moment.
The little gaps are filled with mixed berries — cherries, raspberries and blueberries.
A sprinkle of sugar and it’s ready for the oven.
Now I feel confident that I can do this on my own without a disaster. I promise that I’ll snap a photo of the finished tart next time.