I had no intention of skipping this month's Daring Baker's Challenge. I promise, Jasmine, I didn't plan to miss! And I was actually surprised to see a Challenge post up this morning, which is how I knew my dates were way off (I thought I had until Tuesday still, forgot we'd standardized the posting dates.)
Unfortunately, if I get a chance to make this, it is going to be very late. I can't do it today, I am making a birthday order for a party tonight, tomorrow I am working all day at my newest part time job, and will be exhausted by the time I get home.
It has also been a very emotional rollercoaster week for my family this last week, and is not expecting to be much better next week. Without getting into the details, lets just say that we have all be drained, and since I can't be where I'd like to be, I've been doing phone support, talking to certain family members several times a day for the last week. Which has left me little time for anything else.
So I'm sorry Jasmine, , I'm sorry AnneMarie, I will try to get this in in the next week and get it up late, but if I can't, know that the spirit was willing but the reality was not letting it happen.
Daring Bakers: Oops! Is it reveal day already?
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7 comments:
Hope your reality improves...sounds like you have your hands full. Your tarts would have been/will be amazing for sure.
We can make this tart together if you'd like. Just let me know as I am late, late, late...
Mine was only at the last minute too.
What is it that there just seems to be too much happening!!
Oh Jenny. I hope you and your are doing better and that things settle down a bit for you and the family.
I really hope your family situation improves. Take care and hang in there.
No worries sweetie.
Hope you get a chance to make it and hope you enjoy it.
xo
j
Even though it took me almost a month to finally start this challenge, the process itself only took a few hours. During that time, I mulled over what I would fill my end product with. When I saw this, the indecision was immediately over. An encapsulated tarte tatin? Yes please!For the puff pastry recipe, please visit Steph’s blog. For the encapsulated tarte tatin, fill the vols-au-vent with caramelised apples and calvados custard. Top each one with a caramel disc, warming it gently to ensure it melds to the pastry. Serve with a vanilla sauce poured at the table.
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