Lucy: I like the sound of Pan Haggelty. How is it made?

Artbrooks: No, I am not under the delusion that English spelling makes sense. Only that people do, or usually do.

Today I cooked a sort of tart for dessert. I combined a fussy French recipe with one remembered from a magazine. I sliced up two nectarines and mixed in some apricot butter. Then I rolled out some nice, buttery pastry dough (that was the French part.) I plopped the nectarines onto the dough and flipped whatever pastry didn't go under onto the top of the them. Note that the pastry didn't have to be round or tidy in shape. (That was the part from the magazine.) Then I baked it, first at 375 for 25 minutes, and when it didn't look done enough, at 400 for 10 more.

Now I'm searching for a name for it. Flippant tart? Nonchalant tart? Slap-a-daisy?

It was good.