35 years old today. Phew.
I used the recipe from the July 2001 Cook’s Illustrated (“Fresh Fruit Tarts Worth Eating”), 6 egg yolks and all, but no glaze because that just seemed silly. Well beyond worth eating.
And I had just enough crust to make a couple of imperfect little ones for us to snack on at lunchtime.
Coming soon, pictures of my recently completed yellow sweater (!!) and an owl dress for Violet and a recipe for my favorite granola after 15 years of fiddling with a recipe.