The good news: the crust came out fine. Delicious in fact:
The bad news: the filling is runny and undercooked.
The moral of the story? When you think your crust is ruined, its the filling that will run. Yet, I still plan to eat it all. Still tastes good, ya know.[Update 2: After a night in the fridge, the filling’s a bit better. All is well in tartland.]
Recipes and food adventures with Adam Roberts
Tart Update: The Good News, The Bad News
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One response to “Tart Update: The Good News, The Bad News”
Might want to pick up a cheap oven thermometer thing and check how accurate your oven is. A couple of degrees in either direction can be the difference between success and failure!