My mother’s rule has always been, make the recipe as written the first time, then improvise from there. You get a sense of what the recipe’s author meant the dish to be and can adjust it to your own taste, if necessary, another time. It’s a good practice and one which helps me avoid recreating the flavours I already know I like.
Sometimes, though, the ingredients that are on hand take precedence over the recipe. When I made the Apple-Almond tart for this week’s post, I wanted to use up some ground almond that I’d had for a little too long. There was also some Greek yogurt in the fridge, so I didn’t go to the store for heavy cream. The resulting tart filling wasn’t exactly an almond cream, but it was awfully good.
It was thicker and a little less puffy than almond cream would have been, but it complemented the butter-soaked phyllo and tart apples very well. I sliced this up into small pieces, froze some and then sent most of the rest off with my parents on their yearly weekend away with several other couples. It was a hit, I hear. It certainly was at home, too.
Next time, I’ll follow the recipe more closely and use almond flour and heavy cream, but I’m happy to know that this tart is amenable to a little improvisation.
You can find many other blogged descriptions of this week’s FFWD recipe here: Crispy-Crackly Apple-Almond Tart