Photos by RTS of More & Co.
Happy Thanksgiving from LDBA!
Making dessert from scratch is one of our favorite ways to celebrate Thanksgiving- here is a simple apricot and blueberry tart to try this year-
Short Crust Pastry:
1 1/4 cups (175 grams) all-purpose flour
1/2 teaspoon (2 grams) salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (1 stick) (113 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
1/8 to 1/4 cup (30 – 60 ml) ice water
1 1/2 pounds (680 grams) fresh ripe apricots(8 large or 14 small apricots)
1/3 – 1/2 cup (65 – 100 grams) granulated white sugar(or to taste)
1/8 teaspoon kosher salt
IN OTHER AWESOME LDBA NEWS:
We have just added FEBRUARY dates for our 2 favorite LDBA classes! They will be held at our NEW LDBA STUDIO SPACE in the Williamsburg Library!!
INDIGO DYEING CLASS:
SATURDAY, FEBRUARY 21st, 3-5pm
SIGN UP HERE.
XOXO LDBA LOVES YOU.