Rustic and beautiful citrus tart.
All I can say is “wow”, this was one beautiful tart. Not too tart and not too sweet, as Goldilocks said “it was just right” and I think all the ladies that tried it at my craft circle enjoyed it.
I’m sure you have all heard that snapping turtles bite and don’t let go. In Alabama they use to (may still do) call a snapping turtle “thunder turtles” because they believed that once bitten by the ST that it would not let go until it thundered. So, what does a snapping turtle have to do with this recipe.
Well, I have a problem letting go of an idea for a recipe I’ve seen or a product I have not used before. See the chunky sugar on the above tart. Well there’s even a story there. While in France back in 2012 (see, I told you I hold on to an idea for a long time) we spent a week in Provence after doing Paris (liked Provence much better) and we stayed in Eygalières in Provence area. This little commune, town, or whatever they call a town less than 1,700 actually had two bakeries a couple of grocery stores (very small, one English-speaking the other not) and one very good restaurant, sous les micocouliers which we ate at our first night there. I still get emails from them with their menus and I can’t read a word of it. (I just looked at their website and I never noticed they have “English” version.)
So, back to the story about the sugar. Every morning we would walk down to one of the local bakeries and buy some beautiful and delicious pastries (see below) for breakfast before heading out for the day. Usually at least a couple of the things we purchased had this sugar that stayed chunky. I couldn’t find it in the small local market but when I came home I looked until I finally located it I think on Amazon (of course). The sugar has been sitting in my pantry since then just waiting to be used for something special. This sugar will not melt and disappear as normal granulated sugar does at baking temperatures. I want to try it on some cinnamon elephant ear pastries sometime soon.