Wednesday, January 7, 2009
Undone & Outwitted by a Tart
Actually, it wasn't the tart's fault. It was mine. And I need your help. But first, some backstory:
After all these years of working with puff pastry (frozen! never scratch!), you'd THINK I would know better than to bake a pear tart on a flat cookie sheet.
But I didn't. I merrily popped it into the oven and went back to work, thinking, Dr. G. is going to kiss me when he sees this tart.
Then Young Gollum said, "What's burning?"
I cracked open the oven door, smoke billowed out. We began madly waving cookie sheets to keep the smoke away from the detectors. Then I turned on the oven light. When homemade pear preserves hits the bottom of an oven, and when that oven is 400 degrees, the results are ugly.
I was too distraught to take a picture, but the bottom of the oven was black and carbonized. Since I cannot use caustic cleaners, I didn't know what to do. So I waited till the oven cooled and tried to clean the oil slick with baking soda and lemon juice.
Most of it did come up, except for some horrid patches. The men have gallantly tried to scrub it, but even their burly-manliness can't scrape up the taint.
I need your help. If you know of any non-caustic substance that will remove burned on jam, I'd love to hear about it. (MY mother said ammonia will do the trick, but I'm afraid to try that, what with my recent run-in with Clorox.)
One good thing--the tart was delicious. :-)