Have fun giving your creation a name and please describe your recipe.
Rhubarb Bakewell Tart. I made a bakewell tart with a homemade rhubarb jam and classic almond frangipane.
Tell us about your pastry dough and final texture after baking. Are you happy with it?
I am very happy with the dough. It turned out very flaky, buttery and light. No soggy bottoms! And even in 90 degree weather with no A.C at home, I was able to get the dough rolled out and into the tart pan with ease. That calls for extra points, don’t ya think? 😉
Detail how you added a Wisconsin twist to your flavors or presentation.
The eggs and fresh rhubarb I used, I got at my little local farmers market in Shorewood. Shorewood is an awesome little village that is located on the east side of Milwaukee. #SupportLocal
How did you do?