Thursday, April 9, 2009
With some of the leftover dough from my mini blueberry tartelettes, I decided to make blackberry tarts as well. I love the versatility that comes with making dough. The dough recipe I use is super simple to put together and I find that only slightly tedious part is to roll out the dough to your desired consistency and shape. To tell you the truth, I have a myriad of kitchen gadgets in the house but still haven't gotten around to purchasing a rolling-pin. It's more out of sheer laziness than anything else - when I go to my favorite kitchen stores I usually have a dozen things I want to buy and by the time I remember to get the rolling pin, I'm already out of the store and don't go back in. So, I've been using an empty wine bottle to roll out dough. While it does the trick, I'm thinking that next time I'm headed for the store I'm grabbing that rolling-pin before anything else catches my eye.
I guess the moral of the story is that sometimes, even without the right tools to do the job, the end result can be pretty good!
This recipe is the same one as the blueberry tartelettes recipe, but I omitted the glaze and baked the tarts for a few minutes longer because of their larger size.