Even with that mad day of multi-item catch-up posts I'm still behind, only now posting about baking for Father's Day. But that's OK, because I only kept my resolution to try one new recipe per week over the summer for three weeks, so I'm only three posts behind instead of seven or eight.
Above is a strawberry rhubarb tart from Once Upon a Tart . . .: Soups, Salads, Muffins, and More
, a book I've many times flipped through and found appealing but have never cooked from before. My impression that it was better as a source of good ideas than of specific recipes proved to be apt. The tart was delicious (and I can't blame this book for the underbaked crust, as perhaps the problem was that I substituted an all-butter crust from The Gourmet Cookbook: More than 1000 recipes
rather than use its part-vegetable-shortening one) and I think I would have liked it even better if I hadn't left the nuts out of the crumble topping (because of Joe's allergies, and a pity because the crust was all he ate anyway). But the quantities they gave were absurdly off. I bought less fruit than they suggested, and it still towered four or five times the height of the pan, to the point that it was so steep that it was hard to get the crumble to stick to it. I saved half the crumble for later and those of us who like our sweets on the sour side were happy, but none of the kids wanted to eat it.
and it's the closest I've ever come to the sweetness and texture of store-bought muffins. So of course I didn't like them, but they were perfect for people who like classic blueberry muffins (mainly my dad and Betsy in our family). The only thing I'd do differently next time is butter the top of the pan because by the time I'd cooled them in the pan for 30 minutes as instructed they'd cemented themselves to it. (You can see by the crumbs and pieces in the edges of the photo what a time I had getting them out.)
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