Oh the pain and agony to be endured in your household this year as you 
endlessly prepare, bake, and sample batch after batch. Good luck with it, and 
hang in there!

Some thoughts on the photography aspect of the project. (You do intend to 
maintain a photo record don't you?) 1. I've noticed a book "How to Photograph 
Food", maybe a quick look in the library would give some ideas. 2. I would 
expect a consistent and attractive color balance would be a big challenge. The 
first thing I noticed about the image this time was the color; on close look I 
think it was the color of the countertop fighting with the parchment paper and 
the crust; a tighter crop which didn't show any countertop might be better.  
Could you set up a repeatable light-tent of sorts with a couple of flashes or 
lights? Wouldn't have to be large enough for the whole sheet, just plate the 
the best (and worst?) from each batch on nice plate(s). 

Have fun! I would think that your first batch has already shown you to be 
beyond the apprentice stage to journeyman.

stan

On Dec 28, 2011, at 11:47 PM, Christine Aguila wrote:

> No go there!  I'm using flan rings and making the dough from scratch and 
> forming by hand.  I'm striving for art and craft here, Darren!  :-)  Cheers, 
> Christine
> 
> 
> 
> On Dec 28, 2011, at 10:42 PM, Darren Addy wrote:
> 
>>> On 29 December 2011 12:29, Christine Aguila <[email protected]> wrote:
>>>> My goal this year is to master the tart, and I've started my 
>>>> apprenticeship tonight.
>> 
>> Sounds like SOMEBODY needs a Tart Master!
>> http://www.pastrychef.com/TART-MASTER_p_1533.html
>> : )
>> 
>> Darren Addy
>> Kearney, Nebraska
>> 
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