Dear cookbook,
You are one lucky bastard. Everyone loved the damn pear tart Bourdaloue (a.k.a. the bane of my recent existence).
Personally, I thought it was good, but not good enough to merit the work. Since I did find an easy, delicious pate brisée recipe (especially nice for savory tarts and quiches), I'll consider it an even trade, and you may stay on the shelf.
xoxo
Catherine
is that the one with the almond pastry cream?
i was looking at that yesterday.
sorry it didnt blow you away for all that work.
I do love those kinds of almondy tarts so maybe I would have thought better of it.
But I can't beloeve it would be as good as a Bakewell, which for all intents and purposes is easier to make anyway.
Posted by: sam | October 27, 2006 at 07:49 PM