Since I have been out of town the past two weekends, it has been hard to get in the kitchen and bake. Yet, I knew you all were missing the Bakey Katey and with that in mind I started a baking adventure last night after work. And what a baking adventure it was.
Let’s start out with this statement, I am not a dough/crust master. When you only have a hand mixer to work with (le sigh… if only I had a KitchenAid…) things don’t go so well. I used the dough hooks my hand mixer came with, yet my ‘dough’ was crumbly and did not stick together. I added more butter and gave up on mr. hand mixer and started kneading. That helped a bit and then I went all bakey wild and added a bit of cream to moisten things up. Success, I rolled out my dough in hopes to seamlessly transfer it to my spring form pan. Ha. Now mind you, I haven’t eaten dinner at this point and am cranky and am about to give up on this ridiculous Almond Apricot Tart. I persevere.
My rolled out dough tore into pieces and my patience wore out. I plopped the dough into the pan and smoothed the edges together. What a fix.. Then it was time for the filling. Thankfully, I learned an amazing trick that your bowl and beaters should be cooled in the freezer before you start whipping cream. That part went smoothly and in the oven the tart went.
When the tart came out of the oven it looked like a quiche or cornbread (as mr. mountain said) and was very wobbly in the middle. That scared me. Since it was 8:30PM I let the tart cool and woke up early to photograph it and eat a piece. This break in time made me more appreciative of this almost baking disaster. The tart tastes quite delicious other than it doesn’t look that appetizing. Cornbread. Hmph.