Have fun giving your creation a name and please describe your recipe.
Bakewell Tart with Wisconsin home grown raspberry jelly. I used Mary’s Bakewell Tart recipe from The Great British Bake Off site.
Tell us about your pastry dough and final texture after baking. Are you happy with it?
I love making shortbread crust. At first I thought the dough might be too soft. But, when I rolled it out on the lightly floured surface it was perfect. And it wasn’t soggy after it was baked.
Detail how you added a Wisconsin twist to your flavors or presentation.
My husband and I have beautiful raspberry bushes in our raised bed garden. He had just said that we needed to use the 2016 raspberries in the freezer before the new crop comes in. They made a fabulous jelly. I also used a local farmer’s eggs in the crust and filling and Wisconsin butter as well.
How did you do?