In the day to day cooking most of us do, its so easy to forget the reasons you loved to cook in the first place. It becomes a hassle, another thing to worry about after work. This tart is a way back. It can't be cooked quickly or thrown together in an hour. It isn't particularly difficult, but there are several steps that require waiting. But in the end you will end up with an outrageously delicious tart, better than anything from a store. A tart to be shared with friends and family on a warm summer night. Is there any better reason to cook than that?
The recipe comes from Ruth Reichl's memoir Tender at the Bone. She learns it from a woman in the French countryside while there as a summer camp counselor. I will make nearly anything Ruth Reichl signs her name on, especially if its from France.
