Quote:
Originally Posted by Lady Jane
I'm going to give it a shot this week. Looks really yummy.
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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.
