Sunday, January 17, 2010
The recipe warns against handling the dough too much, which I think I did. The longer you handle the dough the less cold the butter is, which is key for flaky crust. Handling the dough too much can also make it tough. My crust did not turn out great, it wasn't as flaky and light as I would have liked. Next time...
I paired the tart with a spring green salad with a homemade champagne vinaigrette and a side of blueberries. The vinaigrette was absolutely perfect with the tart and was very easy, click here for the recipe. The recipe for the tart is here (adapted from Tartelette blog).
You may notice a difference in my food photos below, I am using my new Canon Rebel XSI. I just barely know how to turn it on, turn the flash off (a must with food photography I've been told) and press the shutter. I think the photos are looking better already but I have so much yet to learn.