It's Tuesday with Dorie, and this month, for my first recipe, I chose the Caramel Tart. It's basically a caramel custard baked inside Dorie's sweet shortcrust pastry.
Yeah nah - mine doesn't look anything like the pretty food stylist's photograph on the Web:
When I re-read the recipe, I realised that the two separate layers resulted from leaving the foam on the filling of the tart. Despite my tart being somewhat of an ugly duckling, it tasted good. I liked it slightly warm, and it was even better when I did what I was told and allowed it to chill completely.
To see what the other Dorie bakers made this week and what they thought, visit the LYL section of the TWD website.