Perhaps not quite yet the Queen of Tarts.

Embarrassingly, the only sections of the New York Times that I usually read are the obituaries, the theatre reviews, and the food articles. Sometimes I read the travel section, but that's only on special occasions. One day, months ago, I found this recipe and attempted to make it. While my version ended up a little differently, it was nonetheless delicious. I do wish they came out prettier. Do not be turned off by the picture which is rather unflattering. If it tastes good it doesn't have to be photogenic.

So here is what I did differently:

- I did not use Stilton cheese, because I had never heard of it before and was surprised to discover at the grocery store that Stilton cheese is blue. I immediately decided that there was some sort of mistake and that another type of Stilton cheese must exist, a cheese that closely resembled Brie cheese is flavor, texture, and appearance. Therefore I concluded to use Brie cheese instead. Not an altogether bad decision, but I wonder what the difference would have been if I'd actually used Stilton and think it would be worth a try.

- I did not use the correct pastry dough because I accidentally bought pastry biscuit shells instead. This was a very confusing discovery and the best solution I came up with was the roll the dough out to be thinner and places the toppings on top instead of folding them into the dough.