When C & I moved to London 18 months ago, we left a lot of stuff behind. Books, sofas, daleks. But most importantly, kitchen stuff. We gave away, made friends take and sent to storage all manner of kitchen necessities that we had acquired while living in Toronto. Not that we came with nothing. Oh no. C & MM laughed, pointed and ridiculed me for the random things I insisted that we bring. One cooling rack (also serves as a trivet!), one decent knife (can't chop an onion with a Swiss Army knife), Riedel O wine glasses (I heart them- thanks Ebot/Gnomily!), et al. I'm so pleased I dragged it all here. Nothing has gone to waste.
Anyways, we've since started to repopulate our kitchen with even lovelier things, but I've been lacking certain baking implements, namely a pie plate and tart tin. I don't know why it's been so difficult to locate a pie plate. I thought England invented pie? Isn't it a traditional end to a roast beef with Yorkshire pudding and gravy dinner? Shouldn't there be a pie shop on every corner? And tart tins? The ones with removal bases? Why can't I find them everywhere?
Sigh. I finally tracked both pieces of kitchen love down in a lovely kitchen store called Gill Wing in Angel. I should, perhaps specify that I tracked down appropriate versions. There were others but they weren't quite what I wanted. If you're going to bake love you need to have love bakeware. Right?
So! First off I made C's favorite - apple pie. It tasted great. It looked … well, the pie plate looked great. But sadly we ate the whole thing too fast for a photo. And really, do you need a recipe or photo for an average apple pie? I didn't think so.
However! The next week I decided to inaugurate the Tart Tin with the Chez Panisse Almond Tart care of David Leibovitz. I've wanted to make this since David posted it on his blog. But I've never owned a Tart Tin with a removal base. But now I do. And life just got that much better.
Here it is.
Isn't it beautiful? It wasn't perfect, I'm no pastry chef (YET!) but it was delicious and satisfying to make. I will definitely be making it again.
This week I decided to go with a more traditional crust and tart. A Pear and Frangipane Tart. The crust and I were having some difficulties so I tore it up and flung part of it on the table, which then splattered across the room. After a certain amount of swearing, fridge time and patience (and more swearing) the crust came together. Not quite as beautifully as I'd hoped (you mean second time STILL doesn't make me a pastry chef?) but delicious nonetheless.