124. Berry Tart with Mascarpone Cream p.777
The recipe
I was impressed with this tart, it’s very simple, beautiful, and delicious. I’m not fond of precious pastry bag tricks, or marzipan statuary on my desserts. I prefer the natural good looks of fruit, or decoration that’s an extension of the dessert making process. I tend to bake cakes, dust them with icing sugar, [...]
123. Sweet Pastry Dough p.791
The recipe
I should state at the outset that I’m a pastry neophyte. Before I started The Project, I think I’d made two pies in my life. Sure, I baked stuff in pie shells, but I always picked up the Tenderflake pre-made ones, and figured it was good enough. I don’t really have a knack for [...]
75. Sour Cream Pastry Dough p.419
The recipe
This is the crust for Twenty-First Century Beef Wellington. It’s folded over a browned beef tenderloin, covered in Cilantro Walnut Filling, and baked. It’s a very simple dough, made with flour, butter, sour cream and a dash of salt. It’s brought together, then smeared to distribute the fat, and chilled for a couple of [...]
