Time spent in the garden and kitchen is not time wasted; the essence of quality is attained through toil, not technology.

Monday, February 6, 2012

FFWD- apple gorgonzola tart

Once again,  I baked this & rushed off to a Super Bowl gathering without taking pics!   Ugh....
But here are the details-   I chose to use some very nice Bleu that I had on hand, and I did increase my amounts to 3-4 oz. on that.   I also added extra apple and the walnuts and browned a few slices of pancetta to add in.   Because I use farm fresh eggs that come in all different sizes; I went with 3 eggs & some very rich Guernsey milk that I had in the frig instead of the cream.
Now, all of this made a scrumptious dish- but I have to talk about my crust.  (Or should I say bemoan my crust?)   I am a very experienced bread baker, and I generally have no problems with any yeast bread recipe, but the pie/tart crusts give me fits!   I have done them both with the processor & by hand, and they are always too tough on the bottom and/or seem too dry.   I am simply determined to figure this out; so any of your best & most successful hints would be cherished!  Thank you, my Dorista friends.


  1. I'm sure it was a beautiful quiche! I find the photos the most difficult part of blogging sometimes, and most frustrating. Hope everyone enjoyed the quiche!

  2. I don't bake many tarts now, but back when I did them daily: Overworking, i.e. too much pulsing in the food processor or mixing by hand could be a problem, as is rolling out too much. As for dryness, you may want to compare the kind of butter/fat you use. American butters and European butters sometimes have different water percentages. Either way, you can add a bit more water if the dough is dry, doughs are very forgiving of a teaspoon to a tablespoon more water as needed. Flour varies quite a bit in its water content.

  3. I love your additions! I also have problems with pie crusts, but found a recipe/method that doesn't require cutting cold fat into the flour.