all points bulletin
Good news, everyone!
I have improved the tart recipe in a new and significant way. One of the common complaints for a custard-y tart filling and especially one with tomatoes in it is that the crust gets soggy. All that effort and time making the perfect pâte brisée for naught. Well, not any more! After lining the tart pan with your dough, stick it in the oven for about 10 minutes, until it just starts to get some color. Then, take it out and brush an egg white wash on top of the dough. Let it cool long enough for the egg wash to form a barrier against the filling, then layer in your ingredients as normal. Et voilà! Lovely flaky crust without sogginess.
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Found your blog from Tasty Kitchen, I love it! I love golden retrievers and had 2 before getting married and moving in with my husband! I have been begging for one now.
Thanks for stopping by Jessica! That fitness picture of you on your blog is very impressive, especially considering the sinful food you post. Certainly leaves me no excuses to get my butt back in gear!