I came home this weekend to surprise my grandma on her 80th birthday, so on Saturday we headed down to Goshen for some of Rachel's frittatas, croissants, baguettes, and yes, tarts.
I got this delicious rhubarb mini tart-- diced rhubarb with sugar on a thick pâte sucrée. The thick, doughy and sugared crust--a perfect compliment to the tart rhubarb-- persuaded me to get to work on my own pâte sucrée; I never thought it was necessary before. I have some recipes to try, but if you have a good one, do let me know. I'll have to wait until my next visit home to compare it to Rachel's...
1 comment:
I was in the FEZ.
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