Quote:
Originally Posted by chassis
Let's see pics!
One suggestion - a little Dijon goes a long way. The mustard flavor is strong (good) but easy to overdo it. The next time I make this, and there *will* be a next time, I will dial back the Dijon a bit.
A thin coating of mustard on the bottom of the tart shell is enough. It should not resemble a layer of icing on a birthday cake.  |
10-4 copy that. I have grain Dijon; will that do and what do you use for pie weight?