Tuesdays with Dorie: Quick Classic Fruit Tart
May 11, 2010 at 1:01 am | Posted in groups, pies & tarts, sweet things, tuesdays with dorie | 36 Comments
My “extended spring break” from work is absolutely lovely, but, to tell the truth, my life is losing a bit of structure. All those things that I had planned to do (spring clean the apartment, organize my digital photos into folders that make some sense, finally get a recipe archive on this blog…just to name a few) are just not getting done. I’ll tell you what is getting done, though…catching up on the DVR list (is anyone else addicted to Sarah’s House??), walking around Tribeca (with a stop for something caffeinated at either Kaffe 1668 or RBC Coffee) and taking afternoon catnaps (yes, even after the coffee). Well, I am enjoying it, because I know it won’t last forever, and I do thank the weekly TWD deadline for keeping my baking in check.
What’s up this week? Cristine of Cooking with Cristine chose a Quick Classic Berry (or Fruit) Tart. This is certainly a classic…I think it was the first tart we learned how to put together in cooking school. I’ve made a couple of these custard–type tarts at home in the recent past. The combination of the crisp cookie-ish crust and the cool pastry cream is killer. Really, I hardly need anything more than that, but a little fruit makes it even better. I fiddled with the traditional glazed berry topping a little bit (since berries are still a tad expensive here) and topped it with some vanilla-caramel roasted pineapple. I am going to tell you how I made this pineapple stuff, because it is easy, it is fab and it could dress up a zillion different things…maybe after my afternoon nap!
For the recipe, see Baking: From My Home to Yours by Dorie Greenspan, or read Cooking with Cristine. Don’t forget to check out the TWD Blogroll!
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a whisk and a spoon 
What?? When will the nap be over? I’ll be right back. Have a pineapple in my fridge right now that won’t be happy until it can be roasted and vanilla-caramelized.
Meanwhile, I think the crust and filling alone is good enough for me too.
Comment by Romaine— May 11, 2010 #
Your tart looks so delicious with the pineapple! Can’t wait to hear the recipe, sounds wonderful!
Comment by nickki— May 11, 2010 #
Oooh wow this looks so tasty, the caramelised pineapple on top looks delicious and the pastry cream looks just perfect hehe :).
Comment by Natalie— May 11, 2010 #
Your tarts are so unique, I love it! This sounds like a delicious spin on the classic recipe.
Comment by Valerie— May 11, 2010 #
Wow, this sounds so incredibly delicious…please share! Beautiful, too.
Comment by Kayte— May 11, 2010 #
looks so yummy!
Comment by rachsbabycakes— May 11, 2010 #
How about a taste tour? Call, I’m around for a few weeks….
Comment by Lauren— May 11, 2010 #
Wow vanilla-caramel roasted pineapple..that sounds and looks divine! What a pretty tart!
Comment by Flourchild— May 11, 2010 #
that pineapple sounds divine! roasted pinapple is one of my fave flavors.
Comment by Tia @ buttercreambarbie— May 11, 2010 #
Mmmmm… caramel pineapple! YUM! Thanks for baking with me!
Comment by Cristine— May 11, 2010 #
LOL LOL I’m also addicted to Justin & Collin, Candice Olson and the Designer Guys… LOL But I could very well get addicted to those beautiful tartlets of yours! (Has anyone from the office across the street come to order anything yet? LOL)
Comment by vibi— May 11, 2010 #
The pineapple on top looks gorgeous! And vanilla glazed makes it even better!
Comment by Mary— May 11, 2010 #
Vanilla caramel roasted pineapple? Yum! Love the little tartlets!
Comment by Jodie— May 11, 2010 #
That vanilla-caramel roasted pineapple sounds scrumptious!! Can’t wait to see the recipe for it!!
Comment by Marthe— May 11, 2010 #
I can’t wait to hear about how to make the pineapple! It has long been one of my favorite fruits, but I need some new ways to eat it!
Comment by Allison— May 11, 2010 #
Great idea! Your tart looks wonderful! I have some pineapples in the fridge and some leftover pâte sucrée! Thanks for sharing this unique combo!
Comment by Jenny— May 11, 2010 #
Vanilla caramel roasted pineapple!??!?!?!? DROOOOOOOL.
Comment by Teanna— May 11, 2010 #
Oh, do tell! I would love to know how to make that! Your tart looks absolutely delicious! 🙂
Comment by Janell— May 11, 2010 #
vanilla caramel roasted pineapple. sounds like quite a mouthful to me. And I’m sure I would take a big bite of that. *nods*
Comment by Sihan— May 11, 2010 #
Oh man, I always have the same problem – or maybe lack of problem – when I have breaks from work. I have all these big plans, but in the end, taking the excuse to relax wins out.
Comment by bridget— May 12, 2010 #
Ciao ! i’d love to join you in a walk !! Just leave me a slice !
Comment by natalia— May 12, 2010 #
Oh that sounds amazing with the pineapple, yum!
Comment by Anne— May 12, 2010 #
Sometimes, it’s good to let things go — kudos for giving yourself a break to relax and enjoy your days without a to-do list. Enjoy your time off!!!
I love roasted fruit, and your pineapple topping has me salivating.
Comment by Linda— May 12, 2010 #
Wow lucky you to have an extended vacation. Your day’s activities sound perfect. The organising can wait! Lovely tart as well. Hx
Comment by eggscreamandhoney— May 12, 2010 #
OH!! That pineapple soudns wonderful.
Know what you mean about time. Retired in May. Have to go back to work so I can finally get something done. 😉
Keep up the beautiful TWD entries.
Comment by teaandscones— May 12, 2010 #
Your tart looks lovely…and yes, I am also totally obsessed with Sarah’s House. I heard she did a farm house next!
Comment by Mary— May 12, 2010 #
I love Sarah’s House too! Candice Olson is my favorite though. That pineapple sounds amazing!
Comment by Heather B— May 12, 2010 #
Hello my dear!
How are you? I’m glad to hear you’re taking a WELL deserved break, and relaxing with some good dvr catch up, coffee runs, and afternoon cat naps! So you’ve added yet another thing we share in common to the ever-growing list. I ❤ Tommy on Sarah's House- seriously, I love HGTV, but he is the only (sidekick) host who never fails to make me laugh! Too funny!
Umm, here you go again making another mouth watering tart… I'm super excited, I FINALLY got my hands on some mini tart pans (their fluted though, not strait sided like yours) and I can't wait to use them. Thank you SO much for sharing a fabulous alternative to a berry topped custard dessert. My mom is allergic, so I usually steer clear of this type of recipe because it seems like they're always topped with strawberries, blueberries, blackberries, or a combo. That vanilla-caramel roasted pineapple looks TO DIE FOR. I'm so excited to try it (once you share the recipe!) 😉
The 20th is quickly approaching, and I completely forgot to ask my favorite baking genius the questions I had about this month's CSB recipe (on tap to be baked this week). First off, if I decide to halve it, how do I divide 5 egg whites? An odd number of eggs in a recipe always scares me away from cutting it down… I suppose I could kinda scramble the 3rd egg white and somehow try to only add halve of it, but does that work? It seems really inaccurate and I wouldn't want it to effect the end result. As for the frosting- I'm a little freaked out about the amount of almond extract. I'm always judicious about that particular flavoring because it can be so overwhelming and harsh, so when I saw the measurement, I actually thought it might have been a typo. I was thinking of doing 2 tsp vanilla and 1 tsp almond instead of the full tablespoon of just almond. What do you think? And have you made this one already? If so, any tips would be GREATLY appreciated.
Hope your week's going well, and I look forward to hearing from you soon (feel free to email or leave a blog comment). If I don't talk to you again before then, have a fabulous weekend, and enjoy Saturday night's episode of Sarah's House… I just checked and they're doing the kid's bedroom, so that should be fun!
<3,
Joy
Comment by hotovenwarmheart— May 13, 2010 #
Hey Joy! I haven’t made the CSB recipe yet, but to halve an egg white, I’d just crack it and using the shells (like you were separating the white and yolk), let about half fall into your bowl. A little more, a little less will honestly not matter, so don’t worry. As for the almond extract, I think it’s a lot, too. I’d go with your combination plan if you are not seriously in love with that flavoring.
Comment by steph (whisk/spoon)— May 13, 2010 #
Your roasted pineapple on tart looks really yummy!
Comment by Piggy— May 13, 2010 #
Fruit tarts are definitely one of my very favorite things, but I’v never attempted to make my own. This looks so adorable and delicious… I might have to give it a try!
Comment by Sues— May 13, 2010 #
Love your tart! The roasted pineapple is beautiful!
Comment by Lynne— May 15, 2010 #
These look amazing! Adding them to my saturday round up on restlesschipotle. 🙂
Comment by marye— May 15, 2010 #
That caramel roasted pineapple sounds amazing!! Hope you share the secret soon 🙂 Love that you swapped the berries – there are so many possibilities for this tart!
Comment by Tracey— May 15, 2010 #
What a wonderful filling! – looks like you ARE accomplishing many “good things” – including this tart! Love your tart shape – I started using flan rings and love them! Absolutely beautful!
Comment by mike— May 15, 2010 #
The roasted pineapple is beautiful! Thank you.
Comment by Andrea— May 16, 2010 #