Share a little about the ingredients and techniques used to create this dish/item. I used grape juice in poaching my pears. This is a 9.5 inch tart. What are you most proud of? It turned out beautiful I think What advice would you give someone starting this project? The most challenging part for me is getting the rolled dough into the pan. I live in Texas and summer here is really hot. By the time I'm done rolling, the dough started to melt. And it starts to stick and get very soft and hard to handle. I ended up with a slightly thicker dough. If you have a warm kitchen, I suggest you work fast and move it to the pan before the dough starts to melt. It might help if you work on a cold surface.