Another dessert, sorry. I hadn’t planned to make another dessert right on the heels of several other desserts. Especially not a pie or tart. But I got my pastry dough schedule out of whack. Most of my pastry recipes make enough dough for a double crust pie. My schedule got out of whack when I made a Raspberry and Fig Pie last week that I’ll blushingly refer to as– topless. My initial remedy for the leftover disc of dough was the Butterscotch Peach Pie that soon followed. However after I started, that peach pie told me it wanted to be an all-American lattice-topped pie. Which means 2 crusts and 2 discs of dough. When pie speaks to you, I suggest you listen. So that left me with another orphaned disc of dough waiting for a loving home. I named the disc Aimée so it would feel better. With a name like Aimée I knew a French tart was in order. So I stuck Aimée in the freezer and planned a very French Pine Nut Tart as soon as this heat wave passed. Aimée’s Tarte aux Pignons. Parfaitement sensée.
However the thing about leftover food in my house is I simply cannot let it be. I never throw food away if I can avoid it. That’s why I name it before I stick it in the fridge or freezer. But the freezer is often where perfectly good food goes to die in my house. Too much out of sight and out of mind. So, less than 10 hours after I stuck Aimée in the freezer I began to stress about her fate. I knew she was in there sulking– as only a French girl can– just daring me to forget about her. You could say I was mocked into making this Pine Nut Tart by a disc of dough with an adorable French accent. Submergés par pâte brisée.
Sorry for slipping into French, I do that when I feel overwhelmed (submergés). Not that I’m French. It’s just an affectation I picked up in high school (to make me seem more interesting). That’s a different (long, dull and pathetic) story altogether. Still, submergés is the word for the day.
Oops- there I go again.
Pine Nut Tart
Mesdames et messieurs may I present Aimée, a very edible version of a kiss on both cheeks. She’s a classic French frangipane and rum raisin filled Pine Nut Tart. Très, très charmant. GREG