If you recall we were experimenting with the ratios of two types of flours (cake and all-purpose) in the preparation of tart dough shells for the summer about a month ago. If you want to refresh your memory, please click here. Also, I do not want to mislead you, but if you did not prepare pre-baked tart dough in June, then you will need to bake it now.
I hope you were with us in June and your freezer is filled with pre-baked tart shells, or at the least with “ready-to-be-baked” tart dough. However, it is never too late. Better late then never. Unfortunately (or fortunately for some of us) the heat wave is here to stay. I must tell you that for me heat wave is great, because I am suffering from a severe form of rheumatoid arthritis and I cannot tolerate cold (cold I mean like even in the 60s), but never mind that; this blog is not about me – it is about enjoying what we do, or what we want to do and learn what did not master yet.
This is July in New York City, in Hartford, in Boston, in Philadelphia and in DC. What you expect? It is in the 90s for the entire week. There will be some thunderstorms with great humidity, as well so we can save some money by no need to visit a health spa for the steam room.
If you think that the weather wizard forgot about the Midwest; think again. OK. Lets stop taking about the weather and make a nice refreshing dessert in our cool, air-conditioned kitchen. If you will read this post to the end, I will have a surprise for you.