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« The essence of summer | Main | (formerly) Red wine » Monday, August 20, 2007Tartine's cookbookI recently blogged about the cookbook put out by San Francisco bakery Tartine, but a lack of AC has kept me from baking. Now that it's a little cooler (today someone in my building was cooking pot roast), I feel like turning the oven on again. The first thing I baked from the book was a cherry clafouti.  There were a few quirks with the recipe -- it goes on about what a great flavor the cherry pits impart when you make a clafouti with whole fruit, then proceeds to call for pitted cherries. (I left mine whole.) It doesn't mention anything about dusting with confectioner's sugar after baking, but the photo shows someone doing just that. (I didn't bother.) But it was easy, and one of the best clafoutis I've made: light and fluffy. I also made a fresh fruit tart.  I woefully underbaked the shell, even after tacking 5 extra minutes onto the suggested baking time, and my oven keeps a pretty accurate temp. But put enough pastry cream on anything and it tastes good! Tartine's pastry cream is simple to execute, silky and flecked with vanilla bean innards. Mmm. The blackberries come from a friend's urban garden and were what inspired the tart in the first place; the white peaches and shiro plums are from the Copley farmers' market; and the mango is from Super 88. (OK, not so local, but 99 cents each and perfectly ripe.) Thus far I recommend the book, even if it doesn't include the recipe for Tartine's fantastic morning buns, airy and orange-scented marvels that make sticky buns seem mundane. For those, looks like I'll have to go to San Francisco. Posted by Devra First at 05:27 PM
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