Lavender & Buttermilk Tart.. (Serves 6 to 8) Tart Crust: 2 1/4 cups White Lily all-purpose flour (or other brand if White Lilly is not available) 1/4 cup granulated sugar pinch of sea salt or kosher salt 2 sticks (1 cup) unsalted butter, cold and cut into 1/4-inch cubes 3 tablespoons ice-cold water, or just enough to hold the pastry together
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I love the work of Sara Ghedina. Here Italian sensibilities scream from her work. •WHY I LOVE THIS: It's a basic pie shot, but sooo much more. The lighting is beautiful, sure. I love the layering of the fabric under the pie. NOTE: IF IN DOUBT, LAYER. The pie is perfectly browned and there's no need to cut into it with the blueberry juice oozing from the top. Beautiful picture!