Here is a prime example of my baking process: it often involves more research than actual prep time, and results in an amalgamation of two or more recipes. The pastry for the galette – or French rustic tart if you prefer – is from David Leibovitz, while the tart filling is a cross between the one I’d used for the Rhubarb Crumble and a Martha Stewart recipe. The ice cream is mostly thanks to Alton Brown’s version on the Food Network website, with a nod to Leibovitz again in the use of coconut milk instead of cream. I had to improvise tje freezing part since I do not have an ice cream maker. Yet.
Tomorrow should, with any luck, bring you meringues. Finally.