tag:blogger.com,1999:blog-2428176770158835800.post2588431630324894370..comments2024-03-10T04:19:30.813-04:00Comments on Tea and Food: Showy Desserts, Part 3Davehttp://www.blogger.com/profile/11970006952963947178noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2428176770158835800.post-70551031159544025682008-02-26T10:35:00.000-05:002008-02-26T10:35:00.000-05:00Oh, come on! You make such harder desserts than a...Oh, come on! You make such harder desserts than a simple crust. Like the fruit in a pie, it is beneath you. I don't bother chilling, though I do roll it out on a floured counter top with a wine bottle. A nice trick is to drape it over the bottle to transport it to the pan.Aaron Kaganhttps://www.blogger.com/profile/15590237864993345755noreply@blogger.comtag:blogger.com,1999:blog-2428176770158835800.post-77794230549272301862008-02-11T14:11:00.000-05:002008-02-11T14:11:00.000-05:00crust scares me - silly but true. Did you do the c...crust scares me - silly but true. Did you do the chilling and rolling thing or did you press it into the tart shell?Carolhttps://www.blogger.com/profile/06901211151513970271noreply@blogger.com