A note on dough.

So I have to say, I'm feeling pretty bad-ass.

I followed the recipe for sweet tart dough laid out for me in my glorious book Paris Sweets, which just happens to be dough for 3 tarts.

This is the way to do it!

I feel so domestic goddess-esque knowing that I can just pop my frozen disc of homeade delicious almond-accented dough onto the counter, and have a tart in the oven in less than an hour. Never again will I not have dough on hand, for whenever inspiration or creativity or gluttony strikes.

I advise you to do that same.

:)