![]() I am a stay at home stepmom (that is my job), so I have all day to cook and look up different recipes. I guess that would make me the wicked stepmom.I hope not!!! We also have in our lovely family 2 dogs (Daisy, a Cockapoo who runs the house and Missy, a Black Lab), a cat (Mystery), and a ferret (Flower). Toby has a son (Zach, 11) from a previous marriage. This way I can grow all sorts of fun stuff!! I can't wait!! I love fresh home grown veggies and stuff!! And NOTHING beats fresh herbs!!! Now I have the bug!! I want more more MORE!! So Toby has so lovingly decided to make me an actual garden. I threw in a few tomato plants for good measure :D. I absolutely love it here!! I love having seasons!! The trees changing colors in Fall and snow in the Winter, along with a BEAUTIFUL Spring and HOT Summer!! We live in the house Toby grew up in, and are about to start doing some MUCH needed renovations! (I DEMAND A BIGGER KITCHEN!!) I have recently (this past year) started growing my own herbs. Which is where I lay my head and call home now. I met the love of my life (Toby) on-line - believe it or not - and he whisked me away to Kentucky (Louisville). Well, to make a long story short, things didn't work out and we got a D-I-V-O-R-C-E!!! After that, I packed up and moved to Texas (Beaumont). I lived and got married in California (Los Angeles), but we moved back to Lafayette to be closer to family. I miss it A LOT!! England, not the being a nanny part. After high school, I was a nanny and lived in England (London). My parents moved to Lafayette, Louisiana when I started high school. I was born in the great city of New Orleans, but have had the pleasure of travelling and living all over the place. If you get bored at anytime, feel free to move on.I won't be offended. I will try to be as brief as possible, but I tend to be long winded. Hi! My name is Robin, and welcome to my about me page. If the tart shells puff up during baking, press down the center of the pastry with the back of a large spoon. Lift a shell with a spatula and check that the underside is evenly brown.Bake 1 baking sheet at a time for 15 min, then reduce the heat to 350✯ and continue to bake until they are an even golden brown, 8-12 min longer.Brush the rims of the tarts with an egg wash.They can be frozen on the baking sheets, and when frozen, stack them inside freezer bags. Refrigerate the pastry for at least 30 min or up to 24 hours.Transfer the pastry shells to baking sheets lined with parchment paper and poke the interior of the shells all over with the tines of a fork.Roll out the remaining dough in the same way, and crimp edges in the same manner.Continue to roll and pinch, and a twisted rop pattern will form. Begin by folding a 1-inch long section over by 1/2 inch, then overlap the fold by half and roll another piece of dough over, pinching it firmly in place.Fold 1/2-inch edge of dough all around to form a decorative rim.Trim the edges of the rounds if you want, but the edge is hand formed so it really doesn't matter all that much.When the round is larger than 9 inches for a small tart or 12 inches for a large tart and about 1/8-inch thick.Rotate the dough 1/4 turn each time you roll to be sure the dough is not sticking and use additional flour as necessary.Start with the pin in the middle of the round and roll to the top, then the bottom. Begin to roll out the dough, using quick but gentle strokes with the pin.Shape 1 piece of dough into a disk and dust the top lightly with flour.Turn the pastry dough out on a lightly floured board and divide it inot quarters for small 7-inch tart shells or in half for large 10-inch shells.If your kitchen is very warm, wrap the dough in plastic wrap and refrigerate for about 15 minute. ![]() The dough is easiest to work with immediately if your kitchen is reasonably cool, the butter was cold and you used ice water.Break the piece in half if it seems dry and crumbly, cautiously add more water a few tsp at a time until you can squeeze it into a ball that will not brumble when broken apart.Squeeze a handful of the dough in your palm the dough should have just enough moisture to stay together.Spread the fingers of one hand, and using your rigid fingertips as if they were a large fork, stir the dough quickly and briefly until the liquid is incorporated. Sprinkle 6 Tbs of ice water onto the dough.When the butter pieces are the correct size, transfer the mixture to a large mixing bowl.The largest pieces of butter should be the size of raw grains of rice or barley, if larger, pulse again. Pulse about 24 times, then open the machine and lift a nadful of crumbs.Place the flour, butter, and salt in a food processor fitted with a steel blade.
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