I have a sinking suspicion I’ll get more interesting hits for the title of this post than usual. But I’m not sure how to describe it. Blasphemous tart dough? Perhaps. The recipe is from here (I won’t repeat it here), and when I saw the instructions, I headed straight for the kitchen. See, I hate making tart crusts. I screw them up almost every time. But this one looked simple — foolproof, in fact.
Which is why I messed with the recipe, and sort of stopped following directions at some point. Typical.
I substituted olive oil for vegetable oil, and used 3 oz all purpose flour, 2 oz almond flour instead of just 5 oz. all purpose flour. I also had no sugar, so I used golden syrup in its place. Everything else was pretty much the same. I did not parbake the shell before filling it (with pineapple and quince jam and some canned pineapple we had in the house — we were getting kind of low on supplies before we left). In hindsight, I really should have done this, but even despite that, it turned out pretty well. Here’s the tart, just before going in the oven:
The dough did not hold together, which I expected with the almond flour substitution. This is why I don’t have a plated shot — it looked sort of like a fruit cobbler looks after kids attack. After ~50 minutes of cooking (which would be shorter if I had parbaked, but I digress), the crust was almost shortbread-like, and paired nicely with the fruit. I will definitely be making this again … Though maybe I’ll follow the instructions next time.
** I’m on vacation at the moment, and won’t be responding to comments. This is also the last post I managed to cobble together before I left. No worries, though — I’ll be back at the end of May with more about my trip! **