I followed the Little Flower Bakery recipe for this brisee dough but it just didn't hold, maybe there was too much butter? Maybe Auckland is just too humid at the moment? Anyway, instead of several small tarts I pressed half the dough into a large tin. I still have half the dough in the fridge, maybe I'll make a savoury quiche with it.

Pastry:
4 1/2 c flour (I used spelt)
1 tsp salt
1 1/2 (342g) butter, cut into 2cm cubes and chilled
1/3 c ice water

Almond cream:
1/2 c (114g) butter, softened
1/2 c g...
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