Culinary school has certainly taught me a thing or two about how to maneuver around my own tiny kitchen at home. I don’t exactly have the cabinet space for appliances like blenders and food processors, so I very often have to improvise. Before I moved to New York, I wouldn’t think twice about throwing all the ingredients for pie dough into the food processor and being done with it in two seconds. Into the dishwasher and away we go!
Unfortunately, I no longer have a food processor nor a dishwasher to put it in. It was the same way for the first three months of culinary school. We get to embrace the stand mixers and Vita-Preps galore at this point, but the first few levels were all about teaching us the basics, including the traditional way to make tart dough. There were no appliances allowed. It was just our two tired hands and a bench scraper. Making the dough for this Roasted Cranberry Tart last weekend was the same deal. Just Riley, her one corner of counter space, and a whole lot of butter. On the bright side (the bright side that doesn’t have to do with bricks of butter) a lot of love went into this tart.
A lot of love and a little bit of blood because I cut myself zesting the orange. Feel free to make your dough in a food processor if you are one of those lucky souls that owns one and/or has a place for it.