I am not one to make New Year’s resolutions, but this year, I quietly promised myself that I would learn as many new skills as I can. This vow came in an effort to better myself as a teacher and an artist… and may also have been slightly backed by my desire to add some pretty pictures to my portfolio. So far, I have explored watercolour painting (frustrating, yet so pretty when it’s done right), charcoal drawing (tried once before, but the mess has always kept me away), metal embossing (time-consuming but relaxing), and most recently, knitting (just because it makes me feel so crafty). My artistic explorations have also extended into the culinary realm: until recently, I hadn’t expanded my baking repertoire further than simple cakes, cookies and muffins, always sticking to traditional, simple recipes. I’ve decided that it’s time to change that. I’ve decided that I am going to eventually learn to bake all of the basics as described Michel Roux’s “Pastry: Savory & Sweet”

I am not doing this Julie & Juila style, though the book may have inspired me somewhat, but I am doing this because of my friend Lisa, who has recently commenced pastry school, of which I am quite envious. I’ve therefore decided that Michel Roux will be my teacher, and “Pastry” will be my textbook. I will be assessed by my partner, who has no qualms telling me if something is dog-gone awful – though, let’s be honest, it rarely is –  and will be evaluated by my brother, who is perhaps the world’s pickiest eater. I will share my explorations with you, dear readers (hi mom!), and perhaps you’ll get to learn a thing or two along the way!


I have started with the most basic pastry, and, according to Roux, a sturdy one – Tart Dough, or Pate Foncee in France. I filled it with a homemade custard – a massive, chunky flop the first time around – and a delicious wild blueberry filling with a hint of cranberry (definitely a keeper.) So, without further adieu… I present to you a delectable, buttery, custard and blueberry tart. Savourez!