This week's Tuesdays with Dorie posting is the Caramel Tart from Dorie Greenspan's Baking Chez Moi.
The crust is made with the Sweet Tart Dough that we have used before in other Tuesdays with Dorie recipes. I chose to pat it in my brand new tart pan rather than rolling it. I'd like to get more comfortable with rolling dough, so maybe next time I will try that.
Not having made caramel before I was feeling hesitant about attempting the filling. I followed the recipe directions as written, with the exception of substituting two whole eggs for the four egg yolks, and it worked out fine. There was a little bit of solid caramel that I scooped out, leaving a golden brown liquid caramel.
The tart took a few minutes longer to bake than the recipe suggests, perhaps because I used whole eggs.
The flavour of the finished product is good, and would be enhanced with whipped cream.