• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipes
  • Travel
  • Keeping It Real
  • San Francisco
  • Online Pastry Classes

Shikha la mode

Eating Life to its Fullest in San Francisco, CA.

Home » Recipes » Weekend E.A.T. – Friendsgiving & Almond Tart Dough

November 25, 2013

Weekend E.A.T. – Friendsgiving & Almond Tart Dough

2013-11-23 10.40.29

Spaghetti Squash

Spaghetti squash be hella gnarly today

Practicing my food photography skills at workshop put on by Simmr. Anyone want to come with me to their event next Tuesday?

I def ate all this right after this photo. No shame.

2013-11-24 17.54.18

Smitten

Evening ice cream runs never fail me, especially when the flavor is cinnamon apple crisp – what.


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.

Wild Hare

Dungeness scramble at Wild Hare; Fireball shots not pictured.

2013-11-23 13.00.37

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.

IMG_2606

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:

IMG_2650

Slow dough is better than no dough.

Almond Tart Dough
Makes 2 discs of dough

[ingredients]

Directions

  1. 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.
  2. Divide the dough into two discs and tightly wrap with plastic. Chill for at least an hour before using.

Filed Under: Recipes, San Francisco Tagged With: Alamo Square, Almond, Brunch, Dough, Fall, Farmers Market, Friendsgiving, Holida, San Francisco, Smitten, Tart, Thanksgiving, Wild Hare

Reader Interactions

Comments

  1. yummychunklet says

    November 25, 2013 at 1:05 pm

    Everything looks fantastic.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

logo
Food Advertisements by

About

Shikha here - a pastry chef, runner, and writer based in San Francisco. I've worked in several Michelin-starred restaurants and blasted a lot of hip hop during prep service. Now I develop recipes, write, run races, and teach classes so you too can eat life to its fullest.

Want SLM in your inbox?

Stay Connected

  • Email
  • Facebook
  • Instagram
  • Twitter

Explore More

logo
Food Advertisements by

Popular Recipes

RECIPE: St. Patrick’s Day Cake Truffles

Easy Mango Blackberry Tart with Walnuts

toasted pine nut honey cake

Toasted Pine Nut Honey Cake

Keeping it Real

2020 Recap

Turning thirty one

Thirty One

thankful list

Quarantine Thankful List

logo
Food Advertisements by

Clever

Linqia

Copyright© 2021 · Brunch Pro Theme by Shay Bocks