During my last trip to Boston, I visited Flour Bakery. My boyfriend lives right next door to it and has been raving about it, so I decided to give it a try. I’m sure you’ve heard of Flour– its been featured in many magazines and shows like the Today Show on NBC. The owner and founder Joanne Chang offers an abundant amount of pastries, breads, sweets and sandwiches, but she is particularly famous for her sticky buns. I’m a fan of sticky buns and I think I get it from my Momma.. but I’m talking about the ghetto kind- Pillsbury and Cinnabon yum. Let’s just say Flour’s sticky buns are at a whole other level- they were fresh and moist- dripping with a delicious amount of caramel and pecans. The brioche base was so light and tasty. The sticky buns were an instant hit in my book. You can tell they make their sweets fresh on a daily basis- really makes a difference in taste, texture and quality of the food.
My boyfriend noticed that I really liked Flour and surprised me with the recipe book– I know he’s pretty awesome right?! It’s loaded with scrumptious recipes for pies, tarts, buns, pastries, etc. A lot of them though require some prep work and time. I received the book around Mother’s Day, so I decided to make one of the Flour treats for my mom. I really wanted to make the sticky buns because my mom loves them, but did not have the time. I opted to make a tart. There was no picture in the book for this particular recipe, so I had to use my imagination. But after looking at the ingredients, I knew this was going to be a yummy dessert. I made it a few hours before we celebrated Mother’s Day and was at first a little weary of how it came out. But after I let the tart set for an hour or 2 and it was super delicious and my mommy loved it!
It wasn’t all peaches making this tart though. I unfortunately live next to a pricey gourmet grocery store, so buying 4-5 different types of nuts broke my wallet a bit. They were definitely good quality though so can’t complain there! I also was in the process of making the dough for the tart shell, when I realized that I didn’t have a rolling pin in my apartment kitchen! Once again I had to do some ghetto activities to make the tart work, because I was too far into the process to quit! It’s pretty embarrassing how I made the tart shell, considering the fact that I’m a self-proclaimed chef. Oh well- still tasted good! I also accented the tart with a hint of grapefruit instead of orange, and it turned out very nice!
Ooey Gooey Caramel Nut Tart:
adapted from Flour
Caramel-Nut filling- substitute grapefruit zest for orange zest in the original recipe
If you’re not drooling by now I’m offended…
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