That's what I said aloud to myself yesterday, when short on time, and with a Labor Day BBQ invitation at hand, I racked my brain for what I'd make. The hostess had asked for dessert. Okay, fine. But it had to be foolproof and quick, as not all of my baking supplies have found their way to Park Slope yet. (I secrely suspect that my mother is joyously purchasing new cookbooks as she gazes through my repertoire of cake pans in "storage.")
I have a springorm pan with me, and these are ideal for transport, as you can just remove the sides and leave the baked cake resting atop the pan's base. And then I thought of a lovely-looking and simple-sounding recipe for a nectarine cake that I'd come upon in this month's Gourmet. Now doesn't that look like just the light and fresh sweet you'd pine for after eating one too many a burger, with end-of-summer depression setting in?
It did to me. And then I had the idea to use a tart pan that I had with me, also with a removable exterior, rather than the springform it called for. I figured the cake would come out looking like a beautiful tart, with a fluted crust from the tart pan's shape. And, I wouldn't even have to make pastry crust, or pate brisee. Don't get me wrong: I get great pleasure out making pastry crust in my food processor, refrigerating it, and rolling it out. But this demands a greater deal of counter space than my studio kitchen supplies. No complaints here, as I didn't know until yesterday that I could make a cake in a tart pan, and the genoise-like batter would gain a crispy, almost tart-like consistency around the edges. And when fellow guests ask which is yours on the dessert buffet, how much more fun is it to sneakily declare, "the nectarine tart," rather than,"the nectartine cake?"
I picked up two gorgeous, ripe nectarines at Union Market in Park Slope. I recently stumbled upon this new place to shop, and I don't think I'll be looking back. A great selection, beautifully displayed, with friendly and helpful staff. Back at home, I sliced the nectarines into thinner rounds than Gourmet calls for. I wanted to have many, many slivers swirled within the batter to create a pretty effect, also reminiscent of a tart. The sprinkling of nutmeg and granulated sugar on top is genius, and gives the cake/tart a lovely scent. And did I mention that I used amaretto rather than almond extract? Well, why not? What's the point in having a well-stocked bar, anyway?
I have a springorm pan with me, and these are ideal for transport, as you can just remove the sides and leave the baked cake resting atop the pan's base. And then I thought of a lovely-looking and simple-sounding recipe for a nectarine cake that I'd come upon in this month's Gourmet. Now doesn't that look like just the light and fresh sweet you'd pine for after eating one too many a burger, with end-of-summer depression setting in?
It did to me. And then I had the idea to use a tart pan that I had with me, also with a removable exterior, rather than the springform it called for. I figured the cake would come out looking like a beautiful tart, with a fluted crust from the tart pan's shape. And, I wouldn't even have to make pastry crust, or pate brisee. Don't get me wrong: I get great pleasure out making pastry crust in my food processor, refrigerating it, and rolling it out. But this demands a greater deal of counter space than my studio kitchen supplies. No complaints here, as I didn't know until yesterday that I could make a cake in a tart pan, and the genoise-like batter would gain a crispy, almost tart-like consistency around the edges. And when fellow guests ask which is yours on the dessert buffet, how much more fun is it to sneakily declare, "the nectarine tart," rather than,"the nectartine cake?"
I picked up two gorgeous, ripe nectarines at Union Market in Park Slope. I recently stumbled upon this new place to shop, and I don't think I'll be looking back. A great selection, beautifully displayed, with friendly and helpful staff. Back at home, I sliced the nectarines into thinner rounds than Gourmet calls for. I wanted to have many, many slivers swirled within the batter to create a pretty effect, also reminiscent of a tart. The sprinkling of nutmeg and granulated sugar on top is genius, and gives the cake/tart a lovely scent. And did I mention that I used amaretto rather than almond extract? Well, why not? What's the point in having a well-stocked bar, anyway?
La petite chef,
ReplyDeleteYou mentioned in your blog 9/8/09, Gourmet magazine. I am a beginning weekend cook and want to read a food magazine; which one or ones do you suggest?
Hi Edward,
ReplyDeleteIt's great to hear from you. For a beginning cook like yourself (and I am happy to hear that!), I would suggest reading Bon Appetit over Gourmet, or trying our Martha's Everyday Food. Bon Appetit, in my opinion, is much more geared toward the home cook than Gourmet, and Martha's slim and easily-portable Everyday Food is a great option for weeknight cooking.
Enjoy, and be sure to let me know how it goes!