File this one in the “If At First You Don’t Succeed” category …
When tasked to bring a dessert to a summer cookout yesterday, I thought something bursting with fruit would elicit the oohs and aahs I craved. So I decided to make a gorgeous, colorful pie version of a fruit tart that’s garnered standing ovations in the past. For that dessert, I line the bottom of a tart crust with a thin layer of almond paste and layer the berries on top of that for a wonderful fruity-nutty combo.
It so rocks.
Hoping to apply those same flavors to my pie, I filled a crust with fresh strawberries and blueberries and sprinkled crumbled almond paste (marzipan) over the top. Sure, it would’ve been easier to mix it in with the fruit – or, better yet, just stir in some almond extract – but my thinking was that as the pie baked, the almond paste would melt down through the fruit, drenching it with flavor while leaving a slightly browned, crumbly crust on top.
The marzipan didn’t melt a lick, it just sat there and nearly burned. So I jerked that uncooperative thing out of the oven while pondering my next step.
Hey, I said to myself, I have enough dough for one more pie crust!
So I scooped out the fruit and almond pie filling from my near-disaster, stirred it all up to incorporate the almond paste and spooned it into a new tart dish. I covered the mixture with a new pie crust, scored the top and baked the re-imagined dessert until the crust tanned beautifully.
Voila! A nice-looking fruit cobbler that bore no resemblance to the hot mess it replaced.