We've been using a really nice book at school for our tarts. It's called "Mes Tartes" by Christine Ferber. It's divided into seasons, which is great because it gives me an indication what is in season. So on the weekend we went to another farmers market, this time the University district's one and we bought the majority of the ingredients there, including the crazy colored eggs (the yolks were incredibly vibrant - a deep orange color and so it made the custard a really bright yellow!). This tart is called 'My Father's Quince Tart with Raspberries and Kirsch'. Quite a bit of prep, you make a pate sucre, blind bake it for 15min, then you poach pieces of quince in a sugar lemon syrup until they are just tender. Then you line the base with fresh raspberries, and make a custard out of egg yolks, sugar, kirsch, milk and cream. Pour this over the raspberries, then place the sliced quinces on top and bake. I did have an issue with time on this one, she says to bake it for 40min, but mine required longer then that. So make sure to check for the custard setting in the middle of the tart. 
1 comment:
I love the sound of this and it looks like the perfect pudding.
Post a Comment