Provençal Almond Tart - BTS recipe development reel series test 2

Kimberly offers a glimpse into the development of an almond tart using a Herbes de Provence Florale blend to help to transform an autumn recipe into a summer version. Enjoy the behind-the-scenes reels of her three test cooks and photo shoot of the recipe.
Outcome Test 2
The adjustments made in this round helped address some issues but also uncovered new obstacles. I used 2 tsp of Herbs de Provence, which brought out the floral notes I was aiming for. I brushed lavender-infused butter between each sheet of filo dough to enhance the floral flavor. Folding in the sifted flours likely improved the filling's texture, but reducing the oven temperature meant more time in the oven. Also, layering the apples closer together refined the overall appearance of the tart.
However, the dough was overcooked, and the ratio of filling-to-base was still too high, which made me question the size of the tart pan. The ratio and texture challenges are related to the tart pan size and the base, and the larger herbs in the blend may have roughened the texture of the filling.