high-bar baking

John Mulaney says, “In terms of instant relief, cancelling plans is better than heroin.”

First of all, yes. 

But I’ll argue that it also applies to having work taken off your plate. Even when the plate is literal and the work is your hobby, damn it is nice to reread the recipe and realize it doesn’t call for pastry cream.

It’s a very make-able mistake, which is why my friend and I both made it — Claire has two large slab-style fruit tarts in Dessert Person. One is rough puff pastry and pastry cream with peaches and raspberries on top. The other is a brioche base with apricots, and it uses a mixture of creme fraîche, egg yolk, and sugar. Just a mixture. No cooking required. 

I had to make an extra run to the store because I’m not a French bakery and who has creme fraîche lying around, but it meant I didn’t have to stand over a hot stove. For three times longer than Claire claims I should have to. When it’s 101 degrees outside. What a joy. 

The tart’s cooling now; I’m very excited. The peach one I mentioned earlier wasn’t that good; it’s a lot of work and was just wet. This one is a gem, and it’s the food that taught me how great apricots could be. I’d never really had one. But a great apricot hits all the notes that a peach hits. If it’s not obvious, I adore peaches. 

I made a half recipe of the tart, because I got the apricots off a friend and didn’t want to have to supplement the supply. I also didn’t want to try and get rid of a whole half sheet tray tart on a Saturday. Pastry doesn’t last, people, and the apricots weren’t going to make it until a workday. So I have my cute little quarter sheet tray, and I’m considering just eating it all myself. 

Kidding, kidding. Or am I?

I remembered from last time that I didn’t need as much of the honey almond syrup for soaking that she wanted me to use. But I was already cutting all these recipes into fractions of themselves, and I didn’t want to go through the effort. So there’s some syrup left. I’d recommend about half of what she calls for if you make it yourself. 

Go eat some summer this week. And stay cool, goodness gracious.