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The Art of Making Tarts

07 Sep

The first tart I ever made was actually a galette, which is a free-form, rustic tart with an open middle (you put all the good stuff in the center of a rolled out piece of dough and then fold the sides up).  The dough had plenty of butter in it and was stuffed with caramelized onions and roasted butternut squash, all topped with asiago cheese.  How could that not be good?  I was fairly nervous to make it, having never used a pastry cutter before but having heard of how temperamental tart dough could be for the novice baker.  I was apprehensive the entire time I was making it, but it turned out great, and all my friends gobbled it up!

Now if you’re like me and you’re a little wary of even thinking about making a tart from scratch, have we got the class for you!  We’ll be making a tart crust so easy and fail-proof you won’t believe your eyes.  Get this. . . you boil the butter.  No freezing bowls and pats of butter and cranking up your air conditioner so that your dough doesn’t get soft.  This one is almost too easy.  But that won’t stop me from sharing it with all of you.  So come learn the secrets to some good tart dough (and pastry cream – because you need something equally wonderful to put in that tender, buttery shell).  And you’ll also get a chance to try out the aforementioned galette.  Be in the Library Community Room for our monthly What’s Cookin’ class Monday, September 10th at 4:30 p.m!  We’ll have recipes, tips, and samples to share.

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Posted by on September 7, 2012 in Uncategorized

 

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