Are you there God? It’s me, Mary. I was wondering if I could talk to you for a minute. It’s about pastry crust. I just don’t get it. All the other girls seem to get it right. They post pictures of perfectly rolled out, smooth dough. But mine, they just don’t make the cut. I mean, really, what am I doing wrong?
Then there is Dorie. She’s so perfect. I followed this week’s recipe for her Orange Almond Tart, and my crust, oh, I don’t know. Maybe I should just give up? At first the dough was too hard, then I crumbled it up and added a tablespoon of water, but then it was too soft, and completely broke apart when I put it into the tart pan.
I know what you are going to say. It’s just crust! Who cares, no one sees it, as long as it tastes good right? And yes, it always turns out fine in the end. But I want to get it right from start to finish. I guess really only you and I know the truth. At least the filling was forgiving.