Apr 30, 2012
There is this group of bloggers who post their baking results from Dorie Greenspan's Baking with Julia (as in Julia Child). I'd like to bake along with this group, but one of the requirements is that I have to have a blog..... and I don't... so here goes. While I'm not officially a member yet, I thought I'd get in a practice run to establish my blogging cred. For more information about the group, check out this link Tuesdays with Dorie.
This recipe is two layers of shortbread dough (which includes egg yolks) and homemade rhubarb jam in the middle. You can also just use store bought jam... but I wanted to follow the recipe as written. I had a very hard time finding rhubarb.
One very cool technique in the recipe involves freezing the dough and then grating it into the pan. Worked beautifully. To encourage readers to buy the book, we can't post the actual recipe, but here are a few things I would do differently.
1. Par bake the bottom crust - mine was a little soggy.
2. Less water in the rhubarb, mine was a bit runny. I ended up adding some Clearjel.
Otherwise, this has a lot of potential. I definitely will experiment with it.
You can find the recipe here on Saveur.