I’m on a mission to get the perfect Fruit tarte. I have found the recipe for a custard I like (but by all means, please if you have a special favorite or technique let me know) but now I am really wanting to perfect the crust...
I had been using basic pie dough crust but it’s just not right, of course...
Is there a recipe you like? Has anyone else played around with the various recipes? Getting that balance of sweet and buttery and just crispy enough is a challenge! Do you prefer pate sablee or Pate sucree for your crusts?
What I’ve learned about cooking/baking so far is that the technique is often as important (if not more important) than the recipe.
Send me your knowledge about this lovely dessert! I wanna know!
(Ps bonus if you mention a glaze other than apple or apricot that you think adds to the yum factor)
Thanks to this community for all the inspiration!