I made this the night before I moved, and didn't have much to choose from in springform pans. I made it in a 9.5" one instead of an 8" one, meaning my crust didn't come very far up the sides. So, I had very little room for the custard filling. I did bake the extra up in 2 small custard cups and it was delicious. I used figs instead of apricots, because that's what I had. The pictures were taken on the back lawn the next morning in a very great hurry, as I knew my brother was arriving to help me move any second. Unfortunately I didn't get to try this the day I baked it, as Dorie recommended, but it was a nice post-move treat.
I'm mostly unpacked, but STILL haven't baked anything in the oven in my new place, and the longer I wait, the harder it is to decide what to make. Suggestions, please!
Looks mighty good to me! I'm on the fence, haven't decided if I can make this one. Congrats on your new place and I think the Swedish Welcome Cake (ok, I know that's not the name, but close enough) would be great. A breeze to make, no need to unpack that electric mixer and so, so good!
ReplyDeleteLooks great! I didn't get to this one, so I'm excited to check out all of the blogs to see how it turned out for every one. Nice job!
ReplyDeletethis looks delicious - it's funny how everyone cane bake the same recipe and it looks totally different. mine looked different again!
ReplyDeleteMary, yours looks so symmetrical and healthy! Especially for not having had the right pan size (who has an 8-inch springform?)
ReplyDeleteYum, that slice is just bursting with chunky pieces of fruit and nuts. Nice work!
p.s. I cheat on Cakelaw's blog too! It's so nice to have a preview. :~)
Who's to say what this torte is supposed to look like? I think yours looks mighty delicious.
ReplyDeleteI second the suggestion about the Swedish Visiting Cake. It's one of my favorites, and a good way to christen your new place.
Dear Mary your torte looks magnificent I can't believe you had the courage to bake it on the verge of moving ! TYou get extra points for this ! I hope everything is settled !
ReplyDeleteI admire your dedication for making this the night before you moved! One of the great things about all baking together is that everyone's can look different and still be good. Yours looks delicious - and love the golden top. Thanks for baking along with me!
ReplyDeleteI think this was a great recipe to choose. Really fabulous texture and flavours.
ReplyDeleteThis looks awfully good! I'll have a large slice, please!
ReplyDeleteI'm glad your move is mostly over. As for what to baptize your oven with... how about a savoury tart or a quiche? 'Tis the time for comfort food!
It looks perfect to me. Mine was a flop but good!
ReplyDeleteIt's lovely! Hope your move went smoothly! :)
ReplyDeleteMary - I didn't eat mine until the next day either and thought it was wonderful. Beautiful torte - and best of luck on the move!
ReplyDeletegood luck!
ReplyDeleteyours makes me wanna peel off that lovely caramelly brown top layer. mmmmmmmm
Today's suggestion: lemon squares. Easy, delicious, and can be baked just about anywhere.
ReplyDeletejudy
Love pears in a sweet form. I am always messing around with spring form sizes too but I like yours lower like that. Cool you moved finally! I would say sugar sponge lol but no oven needed, just a stove top
ReplyDeleteYou should make bread. Nothing says welcome to shone like the smell of freshly baked bread!
ReplyDeleteThe tart looks delicious Mary! and it's very fitting for fall.
ReplyDeleteHmm...so what to make. I feel like I'm asking myself that every weekend. How about cinnamon rolls with a caramel topping. Classic comfort food and it'll make your place smell great. :)
Looks just right. And it was tasty. Congrats on your new place.
ReplyDeleteI think you would be happy baking anything to break in your new kitchen.
Mary,
ReplyDeleteI love your rustic torte! It looks like the pear-fect fall dessert. Thanks for sharing the pear love! Check us out sometime at www.usapears.org.
Happy baking!
Your friends at USA Pears