This is an absolutely delicious almond shortbread crust for any kind of tart you’re making. Ma recette préférée de pâte sablée, absolument délicieuse!
This is an adaptation of Pascal Rigo’s American Boulangerie recipes. The main adaptations are conversions from imperial to metric. This remains my favorite dough for quiches.
Scallops with a watercress granite, shaved radish and a light drizzle of olive oil.