My first attempt in making the can't-fail Parisian piecrust from the Sunday Chronicle turned out so well I decided to make it again. I'm bringing these tarts to the office to celebrate a co-worker's birthday this week. In addition to strawberries and blueberries, this time I also used raspberries and kiwis. I really like how the green color of the kiwi contrasts so nicely against the red berries and dark blueberries. The sweet
Caillat crust is definitely a keeper that will be a great addition to my baking
repertoire.
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