No, this isn’t some far off desert wasteland or a new image back from one of the Mars Rovers. This is the reason why I should always use my rolling pin when making any kind of crust.
This was the pâte sablée shell I made for Clotilde’s delicious Plum Tart with Walnut Cream. Très délicieux! (Sorry folks, I don’t speak French. Babel Fish is your friend.) The technique suggested to create the tasty tart shell called for “using the heels of your hands and your fingers” to press the dough into your tart pan. I’m guessing that someday scientists will link this ability to some French genetic marker because this Polish Princess just doesn’t have the knack. So instead of a nice, lightly golden tart shell I ended up with this blasted and barren landscape that could probably give Death Valley a run for its money on most depressing vista.
Despite appearances, the crust tasted wonderful! It didn’t really matter what the bottom of the crust looked like since it was covered with yummy walnut cream and plums. I ended up using a bit more sugar for the filling since I like my sweets sweet (not Buddy the Elf sweet, although not too far off). If I remember correctly, I think I used about 4 tablespoons of regular sugar since I didn’t have the unrefined and I have to be in the right mood for honey sweetness. I sprinkled a little sugar on the top just for fun and popped it in the oven. I left it in the oven a bit longer from the look of my plums. The result was great. It could have been a little more sweet for my liking, but Mom loved it.
This was one of the first recipes that caught my eye about a year ago when I first got the baking itch. I have to give credit where credit is due, and Clotilde is a real artist when it comes to food. I’m still trying to master technique and just getting a good work flow going in the kitchen, so the artistry and eye appeal are down the line in priorities and ability for me. If I can get something to taste great first I’m ecstatic. If it not only tastes great but looks great I’m delirious. I have to say that not only did this attempt taste great, but it didn’t look bad either, hurrah!
{ 2 comments… read them below or add one }
A wonderful recipe to do as your first post! The walnut and plum combination sounds perfect. I have horribly hot hands and am terrible at working with pastry barehanded, everything melts.
Maggie,
Thanks for the comment! You know, even when I use a rolling pin I still have trouble with most crusts. I do live in Florida, so I’m going to say that’s to blame instead of my own abilities. You’ll buy that right?