blueberries

by Kimberly A. Cook                  (Twitter@   WarriorTales)

Why do the desserts featured on the covers of magazines not turn out the same way when I bake them? I passed up this magazine several times in the store until I finally succumbed and bought it. Last weekend I decided to take the big plunge and bake it for company. In the magazine it’s called a “Rustic Fruit Tart.”

First I used frozen berries instead of fresh, since they are out of season. Plus I have enough frozen berries in my freezer to feed Texas. Then I decided to use the fabulous Pillsbury pie crusts to save time. I use them for the pumpkin pies, so this should be fine with thinner crust than homemade dough.

Thawed the frozen blueberries and raspberries overnight in the refrigerator. Then in the morning I got up and took out the fruit, egg and one pie crust to warm to room temperature while I had breakfast. Put the ingredients together, followed the directions and it looked fabulous before baking.

Forty-five minutes later the buzzer dinged on the oven and out it came. Wait a minute. It doesn’t look like the picture! I’ve heard rumors that food stylists use all kinds of tricks to make food look good for photos, from spraying with cooking oil to using automotive products. Mine was virgin pristine and ugly.

Imagine the main culprit was the soggy thawed fruit, even though the berries held up well. And if I’d made the crust from scratch I could have made it thicker to hold the juices. The recipe did warn me there would be spillage.

They also recommended using parchment paper, which I did. Complete disaster. I couldn’t get it off the paper to move it on to the serving plate. So I airlifted the tart, paper and all, then cut the paper into a circle to fit the plate. Next time I’m using the round, flat pizza pan I thought of using in the first place. No parchment paper.

In the end it all didn’t matter. It tasted great and everyone liked it. My ugly tart.

All’s well that tastes well, to paraphrase the Bard.

It just so happens I have some fresh pears to use up now. Ugly tarts ahoy!