Sable Tart Shell

Yield: one 9-inch baked tart shell Recipe: 91/200 “Back to Baking”, pp. 108     Next up: Lemon Tarte, also known as Tarte au Citron. To do this, of course, requires an appropriate and delicate tart shell. Ingredients: 1/3 cup unsalted butter, at room temperature ¼ cup icing sugar 1 egg, at room temperature 2 tablespoons milk 1 … Continue reading

Double-Crust Pie Dough

Yield: makes enough pastry for one 2-crust pie (or two 1-crust pies) Recipe: 1/200 “Back to Baking”, pp. 82   Although I love baking and everything it entails (preparing a savoury dessert or snack, smelling its aromas as it bakes and enjoying it warm with family or friends), one thing that I have always been … Continue reading