Eau Claire, WI
Have fun giving your creation a name and please describe your recipe.
Raspberry, Almond Bakewell Tart. I couldn’t resist since I had fresh raspberries from our small patch. I used Mary Berry’s recipe.
Tell us about your pastry dough and final texture after baking. Are you happy with it?
The dough was firm and not soggy. The final texture was firm and did not fall apart. I am very happy with the results and taste.It was the first time that I used a dessert decorator. I wanted to feather the pink icing but did not have time. I have to admit that I am not an artistic person but the tart and icing and trying to decorate the tart was fun to do.
Detail how you added a Wisconsin twist to your flavors or presentation.
I used raspberries from our small patch to make the jam along with butter and eggs from Wisconsin.
How did you do?