Wednesday, September 7, 2011
Fresh Fruit Tart - A Work in Progress
For the past month or so, I've been spending a lot of time at Border's bookstore. It's always upsetting to see an iconic company go out of business, but when it comes to books, the scavenger in me can't help but to look for some good deals. I've purchase a huge stack of books during the past couple of weeks, most having to do with gardening, farming or food. I was really excited to try this fresh fruit tart recipe from a beautifully photographed French cookbook that I had snagged at a discount.
Unfortunately, looks can be deceiving as the recipe for this tart resulted in a creme en glaze filling and crust that were rather disappointing all around. And now the hard part begins. As I'm sure many of you can relate, I find that I end up tweaking about 95% of the recipes that I come across. When you think about it, aren't all good recipes just mediocre ones that have been reworked?
This is one the things I find most exciting about cooking, which I tend to view as an evolutionary process. I would love to write a cookbook that traces how some of the most famous dishes in the world have evolved through the ages. I'm sure the vanilla ice cream recipes circulating today vary greatly from the ones printed a century ago.
In any case, if you have killer fresh fruit tart that you would like to share with the rest of us, please do!