For the past month, I have cut down on baking, mostly on my determination to eat less buttery tarts and sweet cakes with cream and anything that is fattening. And I channelled the time that I have to homeschooling my kids more, taking a nap and doing more exercise time on the treadmill and yoga mat. Gradually I am getting used to this change of course but I still bake once a week to keep my interest in it. There are many phases in my life but finding the right hobby and sticking with it comes only once in a blue moon and I must not let my baking tools turn rusty and wasted! So instead of sweet creamy things, I will bake more savory stuffs now, at least I can get rid of the sugar if not the butter. At least I am trying !
For this tart, nothing complicated about it and all I wanted to do was to put my new oblong tart tin to use. I wasn't sure on how much tart dough to make for this tin and went about concocting something more than enough. I guess the dough quantity to cover a 9 inch round tart pan will suffice. I found it difficult to roll out the dough into an oblong shape and so I just patch random pieces of dough into the tin with my hands. But first I rolled out the dough on a working surface first to get an even thickness and cut them into smaller pieces and arranged and patched them all up inside the tin itself. As with all tarts, the sides will definitely shrink during baking and I made the sides extra thick. The tart case was first baked for 25 mins before I put in the filling and baked for a futher 25 mins.
I made this for dinner today , served with mushroom cream soup and salad. Very spring like!