What a great recipe, so delicious. I wonder if my crust should have been quite as crumbly as it was, i mean it was practically like a "crumble..." anyone else experience this?
Once it cooled completely and rested for a bit it became more firm (and out of the fridge too). But I agree initially I couldn’t touch it at all without it falling apart
Loved this!! the jam, the pastry, the CARAWAY, it was sooooo delicious 👌 the pastry reminded me of cheese pepper biscuits, and the heat from the pepper was amazing.
I don't even know where to begin in the genius of this recipe. the hard boiled egg yolk addition intrigues me so much and this will be a recipe I try soon as I have tomatoes in my weekly CSA . do you think the application of hard boiled egg yolk works in sweet pie crusts as well? like a pumpkin or apple pie?
Hi Nicola, would you anticipate any issues with prepping the dough ahead of time and refrigerating/freezing until ready to use?
What a great recipe, so delicious. I wonder if my crust should have been quite as crumbly as it was, i mean it was practically like a "crumble..." anyone else experience this?
Once it cooled completely and rested for a bit it became more firm (and out of the fridge too). But I agree initially I couldn’t touch it at all without it falling apart
Loved this!! the jam, the pastry, the CARAWAY, it was sooooo delicious 👌 the pastry reminded me of cheese pepper biscuits, and the heat from the pepper was amazing.
Absolute cracker of a recipe. The tomato jam is everything.
My heart broke for you when I read about the microwaved yolks!
I don't even know where to begin in the genius of this recipe. the hard boiled egg yolk addition intrigues me so much and this will be a recipe I try soon as I have tomatoes in my weekly CSA . do you think the application of hard boiled egg yolk works in sweet pie crusts as well? like a pumpkin or apple pie?