Custard Tart with Apricots

383.  When you find a full-proof recipe that checks off all the boxes - boxes being:  tasty, delicious, satisfying, surprising, second-helping necessary...you know you have to share it.  Now, I'm not a huge fan of custardy desserts unless they hold flavor and are not gummy or slimy.  (I don't like that word slimy!)  The beauty of this recipe is that it is versatile and could be made in one large pan or 6 small tart pans for individual servings.  You could also choose any fruit you would like:  cherries, plums, apricots, peaches, figs, apple quarters, or make it savory by omitting the sugar and extracts and adding a pinch of chopped basil or parsley with tomato, zucchini, squash, or eggplant.

The secret...fresh ingredients!  This would make a lovely brunch item to serve as the main dish or as dessert.

To save this recipe select and drag to desktop and print or select and print from your smart device.

I used frozen apricots I had in my freezer and some of the fruit was slightly frozen.  You could also use fruit from the freezer section of your market.  You could substitute the coconut oil for butter and the heavy cream for coconut milk but the consistency will be softer.

The crust was perfectly browned and risen slightly.  And it had a wonderful nutty flavor.  While the custard was perfectly set and it cut easily.  You couldn't ask for a more perfect slice!

"Anything with dairy, yogurt, milk, cream or eggs - any custard or flan - how can it be bad?

~  Alex Guarnaschelli

Croissant

382.  My new venture has lead me into delicate French pastry and the croissant.  I usually would purchase frozen puff pastry mentally convincing myself that, "I can't make puff pastry dough...It is too difficult!".  But recently, I was challenged to experiment and experiment I have.  I've made multiple batches and have tried different types of flours and processes.

My very first recipe turned out amazing!!!  I took so much time and spent hours waiting, rolling, waiting, rolling.  The layers were amazing and the flavor was divine. I made Pain au Chocolat and Pain au Almond Croissants.

The second batch was made with different flour and I was not as pleased with the texture.  It seemed the flour was a bit too heavy and the layers didn't rise as high.  But they were delicious.

And my third batch was just ok...still a bit heavy with bread flour but the taste was wonderful!  They turned out more like bread rolls...not as flaky.

Don't doubt yourself, but give yourself the chance to try.  You may surprise yourself!

"Your work is going to fill a large part of your life, and the only way to be truly satisfied is to do what you believe is great work.  

And the only way to do great work is to love what you do.  If you haven't found it yet, keep looking.  Don't settle.  

As with all matters of the heart, you'll know when you find it."

~  Steve Jobs