With springtime finally here, we wanted to create a fun, colorful dish that would inspire us to enjoy this new season. So, we settled on baking a fruit tart in a new kitchen this time. We especially lucked out with a beautiful summer-like day when it was practically 80 degrees outside! I won’t lie, I briefly considered abandoning the project and suggesting a day outside instead, but work we must! The only draw-back from cooking in a different kitchen is the possibility of not having all the tools needed on hand. Although well-stocked, the only thing that this kitchen was missing was a fluted tart pan. Now Lynn and I do pride ourselves on being adaptable, but we were pretty adamant about having this pan, so off we went on a quick search for tart pan in the area.
That taken care of, we got to cooking. As usual, we combined several different recipes to create our own. The flavors of the custard and the fruit being so light and fresh, we wanted to get a bit more of a kick out of our crust, so we incorporated some chopped pecans to lend the richness that we were looking for. Our custard turned out beautifully, and with the addition of a healthy amount of citrus, we got the tang we were looking for to offset the nuttiness of the crust. The only thing that we found was missing was salt in the custard. The next bake of this dish will just have to include a healthy dash of salt to really make all the flavors pop. At the end of the day, though, we wound up with a beautiful dessert that was almost too pretty to cut into!