The short and somewhat tedious Tart Saga
After learning rather recently that the spouse loves pineapple, and knowing that I only eat pineapple in jam form, preferably on jam tarts, I have resolved to make pineapple tarts at some point before the end of the year. Pineapple tarts are a staple festive biscuit in Malaysia during Aidilfitri. It's kind of like love letters for Chinese New Year
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I use my dutch oven a lot. I use it mostly for soups/stews, but I have used it a little for bread baking. I also use it for chicken and rice.
But what I really wanted to say is that the tart sounds delicious. i've never had it. At first I thought you were talking about something like Taiwanese pineapple cakes.
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Sur la Table's sale section is magnetic to browse through. I spend nearly all my time in their baking/supplies section, which adjoins the items on sale.
I didn't think about baking bread in a dutch oven, but I have kind of given up on trying bread again, vague desire to keep working on baked beignets aside. My luck with leavened dough is *terrible* and we are surrounded by artisan bakeries, so it's easier to buy a variety of neat bread. I have a thermal pot we use for any food that requires long stewing, which was why the dutch oven for that purpose seemed like doubling up on the same tool. Baking birds and meat would be my primary reason, in a covered pot rather than my iron skillet, which would need foil for the same purpose.
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