An elegant classic, this tart features a buttery shortbread crust and deeply flavorful salted caramel filling. You probably won’t believe me when I say it’s simple to make, but believe me, it is. It’s a quick fridge-and-pantry-staples raid, I-need-a-dessert-to-bring-to-dinner type dessert that’s just a tad more upscale than a pan of brownies.
Read MoreOk we’re really excited about this: a monthly baking challenge based off of Great British Bake Off bakes. Basically the three of us have all watched all the GBBO episodes (some of them more than once … or twice …) and we’re always saying to ourselves and each other how much we want to try this or bake that. So then we figured, why not channel that into a blog feature? Our idea is basically to introduce the challenge on the first Sunday of the month. One of us will find a recipe, try it, write it up, and review it. Ideally the other two of us will try it as well - either as written or with adaptations/variations - and write up a little add-on at the end of the post. And then we invite you, readers, to try it as well and comment on your success! And if you do try it, please post it to Instagram and tag us or use our hashtag #beaneaththecrustGBBOchallenge! It will be so fun to see all your bakes! And we promise not to go all Paul Hollywood on any attempt. :)
Read MoreOk I can’t lie. I was conflicted about sharing this recipe with you. It was tasty, yes. Would I make it again? Not sure. (To be fair, this is the second time I’ve made it - I won a pie contest with this tart last year…!) The crust wasn’t my favorite. It was yummy, but … well … I would prefer a pie crust. But I really wanted to give you guys a gluten free option. The custard was a little too rich for me, too. But my husband LOVED it. If you know me, you know that I’m a hopeless, helpless second guesser. I don’t make decisions easily and I question myself after almost every move. So when it didn’t turn out as awesome delicious perfect as I imagined it would, I basically crumpled into a despairing heap. And I decided I wouldn’t blog about it, because I didn’t think it was amazing and I wouldn’t make it again.
But after a few hours - and my husband’s very positive reviews - I started to rethink my approach. It wasn’t a disaster. It wasn’t a disappointment. It wasn’t gross. It tasted good and had a great creamy texture with a nutty crust. The fact that it wasn’t my favorite didn’t seem a reason not to post it. I’ll note what I would change, but otherwise, here it is!
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