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SSB Week 4 - Hazelnut Grape Tarts

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I was a little worried that I would mess this up by using mini-tart pans. And the only thing I would do differently next time is to roll the dough thinner.

Otherwise they turned out great. They are very rich. So, these mini-tarts can easily be shared.

I had some left over dough so I decided to make purses with some of my homemade olive/fig preserves.

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Comments (2)

Eden:

Where is the zip-lining Deborah?

The tarts look delicious!

Deborah responds: Edan, she isn't gone. She'll come back around at some point. I just decided to switch out my headers on a weekly basis to keep it from being boring.

Your mini tarts look great, I really like that idea and just may have to try it next time. And what a great idea for the leftover crust - the olive/fig purses look delicious!

Deborah responds: Thanks, Krista. They minis were because I was to lazy to go buy a full size tart pan. Now i see that next week is the Chocolate Polenta. So I guess it will be minis again.
The olive/fig preserves are one of those love it or hate it things. It has a very strong kalamata olives in it. I soaked them quite a long time to get the salt out, but there is still a strong saltiness to the preserves. I love the contrast of the olive, salt and sweet fig & sugar.

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