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!