Happy New Year! Here’s a recipe inspired from Bon Appetit, which we enjoyed after feasting on our traditional Hoppin’ John with a side of greens. My son Zan’s girlfriend, Lucy, brought dessert. This was not any old store-bought pie, mind you. This was a dessert from the heavens; a recipe for dreams.
Lucy says that, for the most part, she followed a recipe in the December 2011 issue of Bon Appetit . Bon Appetit named the tart “Sugarplum-Orange and Apricot Earl-Grey Jam Tarts.”
The apricot jam was omitted in the Bon Appetit recipe to utilize the plum jam Lucy had put up for the winter (her grandmother’s recipe). I would imagine any jam or combination of jams you enjoy could be substituted. We rechristened it “Starry Night Tart” as the jam was the color of a January midnight sky.
Lucy also served the tart with sweetened whipped cream, which is not in the original recipe, but highly recommended. Lucy’s rendition of the recipe yielded 2 1/2 tarts. I asked how long it took to make the tarts, and my son rolled his eyes. As is the case with many Bon Appetit tart and cake recipes, they may be labor-intensive, but the results are sublime and well worth the effort.
So you want to write a book? Maybe you’ve already written one. If so, I’d love to trade notes! If you are toying with the idea of writing your first book––be it a novel, cookbook, memoir, book of poetry or dummy guide–be prepared to have your cage rattled and buckshots pummelled across your backside; in short, be prepared to bleed. At … Full recipe post »
Stress cannot exist in the presence of a pie.” (David Mamet, Boston Marriage) But sometimes it can when making your first pie. A home cook worth his or her salt understands the most basic of recipes can sometimes be the trickiest. Take pie crust. If you make the pastry right the first time, it’s probably because you … Full recipe post »
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