

I find these two in heavy rotation at the office. The nude peep toe for $60 on sale at Macy's was a smart buy. It perfectly matches my skincolor, makes my legs look a mile long (and my self esteem 50 ft high), and goes with everything. I have a hard time holding back from wearing these every day. The Ann Taylor Black Platform heels are comfortable, elegant and were also on 40% off clearance. Can't go wrong there. Every gal needs a perfect black heel.
First, it's Cole Haan Collection. Second, it's braided leather -- nude braided leather -- akin to something I might swoon over at Bottega Veneta. Third, it has the most adorable handles that fit into the crutch of my elbow in an ever so perfect Grace Kelly sort of way.
Our starting point was the Joy of Baking (it came up first in the web search) recipe. It looked simple enough to not intimidate this remedial baker. Here was the starting point:
Pate Brisee (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
Filling:
2 cups fresh raspberries
2 tablespoons (30 grams) granulated white sugar
1 tablespoon (15 grams) unsalted butter, melted
Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream through the feed tube until the pastry just holds together when pinched. Add remaining water, if necessary. Do not process more than about 30 seconds.
Turn the pastry out onto your work surface, gather it into a ball, cover with plastic wrap, and refrigerate for about one hour to chill the butter and allow the gluten in the flour to relax.
Once the pastry has chilled, remove from refrigerator and place on a lightly floured surface. Roll the pastry into an 11 inch (28 cm) round. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). Transfer the pastry to a parchment paper lined baking sheet
and sprinkle the pastry with 1 tablespoon of sugar. Leaving about a 1 1/2 inch (4 cm) border all around, cover the pastry with the raspberries, stem ends down. I like to start at the outside edge and work toward the center of the pastry in concentric circles, making sure the raspberries are placed close together. (If possible, use raspberries that are of uniform size.) Gently fold the edges of the pastry up and over the filling, pleating as necessary, being careful not to squash the raspberries. Brush the edges of the pastry with melted butter, and then sprinkle the remaining 1 tablespoon of sugar over the raspberries and crust.
Our product before baking.
Being a Saturday night and having no energy to go buy vanilla ice cream, we served it with some whipped cream and Snickers Ice Cream, LOL.