Madison, WI (Currently in Canberra, Australia)
Have fun giving your creation a name and please describe your recipe.
Cherry and almond bakewell tart. I used homemade cherry jam as the filling and carried the theme through with whole cherries in the almond filling.
Tell us about your pastry dough and final texture after baking. Are you happy with it?
Always, always blind bake! That’s the forever secret to get a crispy, buttery shortbread crust. I’m so incredibly happy with how it turned out (and so was everyone else at my bookclub!)
Detail how you added a Wisconsin twist to your flavors or presentation.
How did you do?