The moment I saw this tart in the Williams-Sonoma catalog I knew I would be making it this morning for breakfast. It's comprised of all my favorite things and it goes together easily, making it a great addition to any breakfast or brunch where you might be having quite a few people. It calls for puff pastry and I usually shy away from tarts calling for that since I've got this thing about making everything myself; no processed anything. But I also shy away from the time consuming puff pastry, and I'm sure if I made it more often, it wouldn't seem so time consuming. Also-- I don't particularly care for Pepperidge Farm Puff Pastry since it's made with oil and Dufour, a puff pastry made with butter that is available at Whole Foods, is over double the price. And yesterday I just couldn't justify spending $10.99 for a quality puff pastry. I had to draw the line. I just had to say, Eileen, buy the puff pastry made with oil, and get over it. And I'm glad I did because I really enjoyed eating this tart this morning for breakfast! It was very good.
1/15/2009 03:13:53 am
That's so funny! I gave up make everything myself when I started considering mincemeat 30 years ago ;)
2/24/2009 03:51:37 am
2/27/2009 08:34:03 am
I don't know if there's a Trader Joe's near you but they have a puff pastry that's all-butter and splits the price between Pepperidge Farm and Whole Foods (unless I'm misremembering the price, which is possible).
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