I can totally understand that some of you may back down over turning on the oven in this current scorching weather, even the most gallant adepts.
Galettes have been haunting me for a while now. That simple, yet incredibly brilliant way to shape the crust in such a genius form-free form.
I know these days there’s been quite a serious Valentine’s barrage all over the net. I have never given too much thought to it;
With the arrival of autumn, it seems we are determined to leave apple trees totally cleaned out. And truth be told, I have been meaning to bake this quintessential apple tart for ages.
After a not so relaxing summer break, I couldn’t wait to come back to blogging again. In fact, I never left, you just didn’t hear from me for a while.
Sweet tart dough (or pâte sablée) is, as its name may suggest, a type of dough that is originally French. It has a distinguishing delicate, tender, buttery and sandy texture (which is precisely what sablée means in French).
![AVISO: Cuando estas pequeñas preciosidades azules 🫐 aparecen en escena, no respondo de mis actos... 🤦🏻♀️💙
[ENG] WARNING. It’s official. I got into full blueberry frenzy mode 🫐. Again.🤦🏻♀️💙
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