Easter weekend provided the perfect opportunity to try out one of my recipes from class and actually get to share it with people (instead of forcing it down Josh’s throat at midnite when I get home from class).  I decided to make a Classic French Fruit Tart (being that it’s Spring and all) with a vanilla shortcrust.  I tried to take photos of the process, but got a little flustered and forgot half-way through.  Regardless, it was definitely a pleasure to watch everyone devour! Nothing is better than custard and fresh ripe fruit.

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