i am in love with the galleygirl tart, and want to thank Caitlin McGrath for bringing it to my attention. i am a comfortable cook, but absolute baking novice (my last baking experience was probably when i was 8 or nine years old making christmas cookies). this was simple enough for even me, and totally delicious.
i first did the sour cherry tart. delicious. agree with Caitlin, would probably increase the sugar a bit. i added almond extract on her suggestion and it was totally delicious.
then onto the pear tart. also easy to do and totally delicious. i think it would taste good with slivered almonds, and maybe almond extract too. that's what i want to try next. was also thinking about adding something else to the pears (wine poached? cinnamon? nutmeg?) i would love to hear your ideas on variations. and how do i get a caramelized top? (here my being a complete novice comes through-- i don't even know where to start).
my other question for those who have made/eaten both is what the differences are between this and the lauded Sir Gawain cake. i may move onto that next, given all the praise (and gorgeous pictures) on this board, but i have to say that i'm really happy with this tart.