Its Tuesday again! I never thought I would be so excited for a Tuesday as I am now that I joined Tuesdays with Dorie. Last week was my first week and let me just say thank you to all the TWD bakers that left me comments. Since starting this blog back in October, I have never had a post with 23 comments! You are all very sweet :) (Keep the comments coming, I love it!)
This week's recipe was chosen by Caitlin at Engineer Baker. I was a bit hesitant about this recipe. I have never had polenta or figs (and I don't like Fig Newtons) and I didn't own a tart pan. I didn't want to sit out on my second week! I figured if the recipe was in the book then Dorie wouldn't steer us wrong, right?
Well, the tart pan problem was easily solved since I figured I would get future use out of it. Then, I couldn't find polenta or figs! Thanks to the comments by other bakers I found that apricots would be a good substitute and the recipe said yellow cornmeal would work in place of polenta.
So, the reviews started coming through from the people who had made theirs and said it was much like a very sweet cornbread. I LOVE cornbread. Once I determined what I was really making, I was really excited.
I cut the recipe in half and it made 4 small tarts. I did use the extra butter on top and as you can see, it left sinkholes. It was recommended to cut the sugar slightly but I used it all. When cutting the recipe in half, I accidentally forgot to halve the lemon zest. So, my tarts were a little lemony (good thing I learned to like lemon last week!). I didn't love the apricots so the next time I make this I will try another dried fruit, cranberries or cherries, maybe. My husband and I both love this.
Thank you Caitlin. Check out the other cakes on the TWD blogroll.