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June 17, 2005

Comments

Debi

Julie, that tart was too good for words. Yum.

Zarah Maria

Julie, it looks lovely! The "deviation" just shows that this was a tart made by a real person, in her own kitchen - and we all know that real food made by real people is what tastes the best! Now, a question: what exactly is a pluot? Me stupid...

Sam

-kudos to another person who cooks with what is in the house already! I am right this very moment midway through making bread from things I had lying around. (Except I don't have a loaf tin - oh well, I guess it will be a freeform loaf).

Arah Maria - here is a post by fellow food blogger Derrick of Obsession With Food who might help you with your question. I had no clue about all these hybrids till I read about them last week.

http://www.sfist.com/archives/2005/06/07/sfist_in_the_kitchen_plumcots_and_apriums.php

Julie

Debi, I'm so glad you enjoyed it! Points to you for being the first of the workmates who actually ate this crumbly creation to post a comment...

Zarah, I just revised the post, adding some links to the word "pluot" that give some definitions. I was about to add Derrick's SFist post when I saw that Sam had already done so...

Sam, thanks for putting up Derrick's explanatory post. I wish we had the variety here in the Northeast that you obviously get in the amazing Farmers' Markets out in the lovely Bay area...and yes, there's nothing more satisfying than making something delish with what's lying around the house. Cutting out the shopping time makes cooking that much more of a joy, doesn't it? Ah, the benefits of being a food hoarder. The inside of my pantry boggles the imagination.

Zarah Maria

Thank you both of you! I just checked out the link, sounds very interesting... Now if only I could get a decent regular plum around here, I'd be more than happy!

Nic

I'll take a crumbly crust over one that's glued together with all manner of gel-ing agents any day. This tart looks great, Julie.

keiko

Hi Julie - yes, it does look pretty indeed! I really like the idea of having walnuts in the crust, it must taste wonderful with the fruits and creamy filling...

Jennifer

That tart looks gorgeous! I agree with Zarah Maria - it looks like a real person baked it...always a good thing in my books.

Thanks so much for joining in on SHF this month!

sarah

oh julie - i don't know what you are talking about...the tart looks gorgeous! as far as the nut crust and mascarpone cream - i had the SAME problem with mine - but we let it chill in the fridge to set a little before serving, which helped a little, i think :) oh well - oozing mascarpone? still delicious :)

Gina

I couldn't wait to see the photo of the whole tart, since I only saw the stripey end of it at work & thought it was all that way. I thought it was a delightful alternative to the magazine-page pinwheel! It looked to me like waves of fruit washing up on the beach.

Flavor? Amazing, delicious, indulgent, heavenly. Your workmates truly are in your thrall. I am in awe that this is what you have hanging around the back of your refrigerator. In my kitchen, when I cook with what's on hand, I usually end up with Stone Soup.

tanvi

this is gorgeous Julie! i love the idea of a walnut tart pastry- i will keep it in mind for my next tart.

ejm

I realize I'm quite late commenting. But I have been searching around for information on fluted pie pans. I see you used one here.

We are just about to make one of Patricia Wells' pies from "At Home in Provence". It is vaguely similar to your pie but made with wheat flour rather than walnuts (so I'm hoping the crust will hold together)

But the thing is, we don't have a removable bottom pie plate. We have a springform pan - but that will have too deep sides, I would think. We plan to make it in a regular pyrex pie plate.

Do you know of any reason, other than for nice looking serving, these pies are to be made in removable bottom dishes?

Incidentally, your pie looks wonderful!

-Elizabeth

Joe

Julie,
Had my first Pluot here at camp this summer. Tasted somewhat like a plum skin suffed with sugar water. Did we just get a poor variety or is that the typical flavor? Does cooking concentrate its flavor somewhat? Anyway, I was going to tell you about it when I got back, but as always, you're one step ahead.

Joe

Julie

Hi Elizabeth -- I wouldn't use these tins for a standard, pate brisee-type flaky crust pie. But I really like them for a sweet, cookie-like tart crust. It's worth the investment -- they're easier as well as prettier to cut and serve, and I think because the pans are so very thin, the dough bakes well and never comes out doughy.

Hi Joe -- I would say you didn't get good pluots. There are many varieties -- I was just at the Ferry Farmers' Market in San Francisco the other day, and ran across several different kinds that were stupendously good. So don't give up on pluots...

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