Well-meaning friends and relatives when eating my baked goods: "You should totally open a bakery. This is really good. "
Me: *smiles* while recalling how this frangipane peach tart looked like just hours ago...
You know how on YouTube, every baker rolls out the perfect tart shell and transfers it to the tart tin effortlessly?
Well, this was my first attempt. For this tart.
I mean, I've tried the roll the dough on the rolling pin and unroll it perfectly into the tart tin method. Apparently, I do not own said magic rolling pin because the dough sticks to the rolling pin and "dies" halfway through the roll and I have to start over.
And this was my much much better second attempt which I went with..because more attempts would require the dough to rest in the refrigerator again *nobody got time for that...*LOL*
My method is to roll the dough on a silicone mat, then flip the mat over the tart tin and hope that most of the dough lands in the right spot. And then add dough to patch the "holes".
So now you know that my pastry dough is mostly patch-worked to completion. Hahaha!
The actual baked tart holds up well even after cutting them into slices (Yam family members actually eat the tart pieces with their hands because getting a fork would mean they need to wash the fork *too much effort*) so I think the recipe is not the problem. I probably need to work on my technique of rolling.
Happy Wednesday friends!
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