decided to make the macadamia tart, despite the poll results--I decided I wanted more crunch.
The problem with doing pastry in our kitchen is that there's not really anywhere to roll it out. They sell ready-rolled pastry in the supermarket, but it's made with vegetable shortening and (urgh!) lard. Luckily, I have found Dorset Pastry, which is all butter (though not available in supermarkets). I used their puff pastry and it was very good. Not quite as good as my own ;) but I wouldn't be ashamed to use it, certainly not in any dish that wasn't pure puff pastry.
So I decided to try their sweet shortcrust. It came in a rather square box, not a long skinny one, so I checked to see if it was ready-rolled. It said it was. Great.
Later that afternoon I go to make the tart. I take the pastry out of the box aaaand... 2 blocks. Fuck. If I knew I was going to have to roll it myself I would've just made my own. Short crust is easy to make; you just rub in the fat then add the liquid. You're not trying to keep it flaky.
The result was one of my worse flan cases: I didn't have time to let the dough sit before rolling so it shrunk (not too badly, luckily), and I had to do quite a bit of patching at the edges.
And, DOH!!!! I just realized I forgot the vanilla in the filling!! Will stir some into the crème fraîche for the topping. :) (filling is toasted macadamias, egg yolks, a bit of cream, golden caster sugar, honey, and lemon zest. Plus the vanilla...)