Tart Skills

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.

Next comes the rhubarb-raspberry jam. . . yes, the whole jar — it’s only 8 ounces. Dabs of about 1 tablespoon are placed evenly but not spread at all.

The little gaps are filled with mixed berries — cherries, raspberries and blueberries.

A sprinkle of sugar and it’s ready for the oven.

And now for the apology: I failed to get a photo of the tart after it baked. So you’ll just have to trust me when I say it was picture perfect and brought rave reviews at the dining table.

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.