The bakery case at Local Roots has been looking a little roomy this month, so I've been trying to do my part by contributing a little more in the way of good desserts with local ingredients. The last two cakes I've made -- apple spice streusel and cherry-almond -- have been received so well that I had to make second cakes each week.
This week, though, I wanted to make something a little different.
Last week I had made almond croissants, and I had some almond filling left, so I thought that a tart combining the filling with some pear slices (and topped with almonds, of course) would be a nice, elegant treat. I used the crust from my tarte tatin variations (with spelt pastry flour) and ended up with a dessert that looked, smelled, and tasted divine:
Yes, I was proud of my effort. How kind of you to think so!
I had enough crust dough left for a potential second tart, but as the week progressed and sales of bakery items were a little slower than usual, I decided on another fate for it. After baking my apple strudel breads this morning, I had a good bit of apple filling left over, and the idea of combining it with the crust and the last of the almond filling struck me as not only deliciously brilliant, but also an excellent way to avoid waste.
Not enough dough remained for me to make a full lattice top, but I thought a little extra decoration would be nice. And oh! did this make a heavenly addition to morning tea time!
(Though I suppose that cutting a slice out now makes me broken-tarted...)