Monday, March 12, 2012
It's not an insult
In this house, the word "tart" is thrown around lovingly. I'm not sure when I became so enamored of these glorious concoctions, but I can't get enough of them. Sweet and savory, breakfast, lunch, and dinner, tarts are in the rotation.
This weekend, I made three: a roasted red pepper and prosciutto tart from a Fine Cooking magazine issue a few years back, an Artichoke Polenta Tart from Maria Speck's book, Ancient Grains for Modern Meals, and a Rocky Road Tart from Martha Stewart.
I was grumbling to Larry on Saturday about how time consuming the red pepper tart is, but after having it for lunch today, I'm kicking those grumbles to the curb; this tart is worth every second!
Here's the Martha Stewart recipe:
I'll get back to you on the Artichoke and Polenta Tart--we loved it, but I want to make it and actually follow the recipe before I say anything else. My main concern: I didn't have the correctly sized tart pan, which I think made a difference.
Oh darn. I'll have to go shopping. And make the tart again. Poor me.