Going home over breaks was never a feat for me, as I’ve always lived a short train ride away. But I forget that not everyone has that luxury (or exasperation, depending on the circumstance). In those away-from-home cases, there’s nothing like a good bottomless mimosa brunch with some Fireball thrown in to really bring our spirits up and be thankful for our kooky city and awesome friends.
ALSO, since it’s almost time for mass amounts of nomming, I want to share a couple recipes that are fit for any Thanksgiving table. The first is a spin-off of a holiday tart from this cookbook. It looks elaborate, but it’s really just a 3-step process: Tart dough, filling, and fruit.
It’s best to let any sort of dough rest overnight so that the gluten has time to relax and not crack on you when you roll it out. Make this dough in advance and let it chill out in the fridge (hah!) until you want to use it. Before you know it, you’re going to have a badass tart like this:
Slow dough is better than no dough.
Almond Tart Dough
Makes 2 discs of dough
- In the bowl of a stand mixer, whisk together all dry ingredients. Cut the butter into 1-inch pieces and add to the dry mixture, beating until everything looks like wet sand, about 3 minutes. Add egg yolks and mix until just combined.
- Divide the dough into two discs and tightly wrap with plastic. Chill for at least an hour before using.