Unless you are a professional, you will find the tart to be a high-maintenance, unforgiving whistle-blower of a pastry.
Sentiment: NEGATIVE
I didn't think of myself as a tart, but I wouldn't argue with anyone who did.
I am not a shock jock pastry chef. I don't create desserts using strange ingredients just for the sake of doing so, like so many of my colleagues in the industry.
I do not like a quiche with wet, undercooked pastry underneath, and that is that.
I understand that absinthe makes the tart grow fonder.
What makes tar sands particularly odious is that the energy you get out in the end, per unit carbon dioxide, is poor. It's equivalent to burning coal in your automobile.
When you think about French pastry, one of the most classic traditional pastries is the eclair. An eclair is like a blank canvas that can be easily adapted to any environment. Ingredients are the most important aspect of a perfect eclair, and they need to be used at their peak.
I love to make pies - pot pies, quiches, savory tarts, fruit pies. I use an old-fashioned pastry blender with wires and a wooden handle. I never use a recipe.
The differences between a tart, a pie and a quiche are a blur.
My grandmother taught me how to make the basic pate brise pastry crust when I was young. The one thing I learned simply by eating her endless variations on delicious tarts for dinner every night is that this dough can be used for just about anything - sweet or savory.
You don't have to do everything from scratch. Nobody wants to make puff pastry!