It's essentially a rich, buttery, short dough that is pressed into a tart pan and baked until it's slightly caramely and brown. It's sliced and then topped. This keeps the crust wonderfully crunchy. Although the recipe is written for strawberries, the family and I sat around thinking up wonderful combinations for the crust.
This is the first time I changed up the recipe a little. I had read about a few problems that people were having with crumbling when they were trying to slice the crust. I decided to make individual servings using a muffin tin. It was perfect. We each had a wonderful little tart that we could dress as we chose. The tarts were a little thicker than if I had used a larger pan, but it was so tasty that I didn't mind. At all. My photography still needs work, or maybe I just need a camera that does better close-ups. Or both.
I will definitely use this recipe again. It's great for slightly last minute because the butter needs to be cold. Plus, since the dough has to be frozen for a bit before baking, I think it lends itself well to do-ahead crust making. Then you just pop it in the oven when you're ready. Remember the four pounds of rhubarb? I see another tart in my future!
Next week won't be a TWD for me. It's my nephew's bar mitzvah this weekend, and I have volunteered to bake. I think that by Tuesday I will be baked out. Caroline of A Consuming Passion has chosen a Peppermint Creme Puff Ring. I have made cream puffs before, so I don't feel that I'm totally missing out. Plus, the idea of the peppermint just doesn't sound so good. Oh well. There's always the Tuesday after that!