The whiskey almond pair tart is Dan’s favorite ‘special occasion’ dessert. The kind that you don’t make often, but when you do, it turns heads. Dan offers some tips from his experience.
“Find yourself a 14″ x 4″ rectangular tart pan for a real show-stopper. I picked mine up just down the street from the nice folks at the Happy Cooker. Make sure you roll the dough out the shape of your pan (ball for a tart, or log for the rectangle), and follow the note about rolling it out between sheets of plastic wrap. It makes it way easier to get it into the tart pan without breaking it. But if you do, don’t worry. Just smush all your crumbled bits back into the pan and it’ll turn out fine!”