Let's get started!
Then the magic happens and we end up with this!
Another strange happening of this recipe is that the dough was made in the food processor. Never have I heard of such a thing...but I gave it a whirl!
Butter & dry ingredients were combined to a crumb like texture (similar to when making pie dough!).
Egg yolks added.
Onto the Brown Butter Tart!
I am a traditionalist when it comes to pie crust. Armed with my handy pastry cutter, I will cut the butter into the dry ingredients until I have reached the perfect vision of pea-like crumbs.
This time however, the Tart recipe calls for the crust to be made in a food processor.
My sister in law uses the food processor method for here crust and swears by it. We've just done bread dough in one, so I figured why not give this a whirl while we're at it!
Cream and egg mixture serve as the crust's wet ingredients. The use of cream was also something new to me, as the only crusts I have done use water. It's going to be a rich one!
I did not get a picture, but once combined the dough does not look like what I had expected...it was crumby, literally! I packed the dry dough into a disk shape and placed it in the fridge to set.
Now for the beautiful Challah!
A particularly tasty recipe that calls for Anise, Caraway & Sesame Seeds!
The Sesame Seeds on hand were already toasted, so we warm the Anise & Caraway.
The aromas are wonderful!
The Challah dough was mixed and allowed to rise.
In the meantime we go back to the risen roll dough.
Garlic and Rosemary Rolls!
Resting for the second rising!
A close up of the rising supple dough...smothered in garlic olive oil deliciousness!
A brief sidetrack to the roasted cauliflower dish.
The recipe called for salt packed capers.
I've never seen these before, so thought I'd include a picture.
Back to the Tart!
Cranberries washed and dried.