“The straw that broke the camel’s back’, a seemingly minor or routine action that causes an unpredictably large and sudden reaction, because of the cumulative effect of small actions’ (Wikipedia).
You will know if you have read any of my recent posts that I am partial to a crumble slice. In fact you will be aware that I have been making quite a number of them: mincemeat crumble slices, apple crumble slices and yesterday, I added to the list by making a pear and ginger crumble tart (really just a slice in a tart form). Why, you might ask? Well, I need to try out a few more crumble slices before my new adventure at the end of March. I also needed to complete the fifth week of my 52 week challenge and I felt that a tart rather than a slice filled the brief better, albeit that in retrospect I think that my choice of bake may have been a bit of a cop out (not strictly patisserie).
Despite me thinking that my choice was possibly a bit of a cop out, the bake went well. I am used to making the crumble bottom and top (a simple mixture of plain flour, caster sugar and melted butter) but I wanted to try another filling. As I had bought some pears a week or so back, which were definitely past their best so I thought I would make a pear and ginger filling.
Rather than trying out a new recipe, I played around with the apple filling from Donna Hay’s recipe for apple crumble slice. I cooked the pears with some sugar, butter, sultanas and ground ginger. Given that the pears were not at their best, I had to discard quite a lot of pear before I started the filling, so the end result was less voluminous than I would usually have. When it came to spreading the filling over the already baked base, it didn’t take long to realise that I my filling was a little scant. I spread the filling as evenly as I could, but felt that the ratio of filling to biscuit base/crumble would have been out so with wishful thinking I opened my larder cupboard to see whether I had a tin of pears stashed away. Lucky for me, I did. Even luckier for me, they were in date. I cut up most of the tinned pears and interspersed them between the pear filling. The extra pears seemed to do the trick.
After topping the filling with the crumble topping (which I had scattered a few chopped, toasted hazelnuts through for good measure) and baking it for the required 35 minutes, all that remained was to let my creation cool and then tuck into it. Although it was a good bake, albeit that the ginger could have been a little stronger, I came to the realisation that after all these months of making crumble slices that maybe I was a little crumbled out. Both making them and eating them. You could say that this crumble tart was ‘the straw that broke the camels back’. Hence the title of this blog.
Despite being all crumbled out, I won’t have any rest from making them as I have a weekly order for an apple crumble slice, but I think I need to give the taste testing a rest for a little while. In fact, despite my grand plan to do 52 patisserie challenges this year, I think I am going to have to deviate from my plan for a little while (so soon, I hear you say).
Rather than focusing on sweet bakes for a while (my sweet taste buds and waist line are a little over saturated and my husband is starting to blame me for a extra kilogram or two that he has put on over recent months), I am going to shift my challenge to two areas (1) more savoury bakes and (2) vegan bakes.
The first, for two reasons. Firstly, after weeks of baking sweet things, I am craving savoury food. Secondly, scrolling through Instagram the other day, I came across a post from Nathan Outlaw, promoting a new book from Richard Bertinet, called ‘Crumb: show the dough who’s boss’. It didn’t take my brain much persuading to pop into Waterstones on the weekend to pick up a copy. It was so fresh off the press that they hadn’t even put the book on the shelves when I asked whether they had a copy of it. Needless to say, it is a gem of a book and I am hoping to try my first recipe or two from it this weekend.
The second is that, with the rapid increase of people exploring a vegan lifestyle or at least dabbling in it from time to time, I am keen to try out more vegan baking recipes. I have already started experimenting in this area and plan to write a couple of posts on about my foray in vegan baking next.