Friday, October 31, 2008
Thursday, October 30, 2008
A cake with some interesting textures and flavors. I first made this cake at school. It's a cake with a crunchy textured top and bottom, and then a soft middle. The filling is simply pastry cream. The cake we made at school consisted of a cake that was basically dripping with rum, a vanilla pastry cream, and dried cherries and slivered almonds on top of the pastry cream.
Monday, October 20, 2008
Tuesday, October 14, 2008
I know it's such a cliche, but I do love the combo of pears and almonds, sweet and crunchy. Once again this tart was born from the farmers market excursion. There were pears there that I hadn't heard of the description read: 'Conference Pears: Pale yellow flesh tinged with pink. Tastes like the best canned pears when fresh'. Seriously how could I pass these up? My curiosity was piqued when I read tastes like the best canned pears. Now, I don't know about you, but to me a good canned pear is sweet, supple and a little firm. These were as they described, they smelled incredibly good.
Saturday, October 11, 2008
1/8 recipe for 1-2 tarts
1/2 oz cream
1. Cream the sugar and butter together until light and fluffy (use the paddle attachment of your kitchen aid).
2. Add the eggs and mix in.
3. Add the cream and mix.
4. Add the flour in two parts.
5. Mix until it just comes together.
6. Press into 2 small rectangles and wrap in glad wrap. Put in the fridge for at least 1/2 hour.
7. Roll out on a well floured bench (use bread flour for rolling). Use very quick rolls, two up, two down with quite a bit of pressure. Drag the dough through the flour without lifting it up.
8. When 1/8 inch thick (3mm) fold in half and place in the flan pan. Make sure you push the dough right into the corners of the pan, try and make a 90 degree angle between the base and the sides.
9. Trim excess dough off if needed (this dough can be reused and made into new tarts if refrigerated).
10. Place the tart base on parchment paper thats on a sheet pan.
11. Place in the fridge while you make the filling and topping.
1. Peel and core the apples.
2. Place all the ingredients in a saucepan and set over medium heat. If the stewed apples get too dry add some more water. You want a mixture that is fairly dry, and fairly even in consistency.
3. Check the sugar level, and add sugar if you think you need to.
4. Remove the pot from the heat and remove the cloves, cinnamon and lemon zest.
5. Let cool.
1. Peel the apples (try peeling in a long spiral from the top to the bottom to make sure you keep the round shape of the apple).
2. Core the apples using a melon baller and a paring knife.
3. cut the apple into very fine slices, try and keep them even. Make sure you cut them with the hollow core facing to your sides, rather than towards you.
1. Preheat the oven to 350F.
2. Spread the stewed apples on the base of the tart.
3. Starting at the top of the tart place a piece of apple and then another piece on top of it so they overlap quite a lot (see picture). Do this all the way around the tart.
4. For the center of the tart dump some of the apple pieces in the center and then surround the center with apples halves, building a type of flower out of the apple halves. You can make it as high as you like.
5. Sprinkle with cinnamon and sugar.
6. Bake for 45 min or until the pate sucree looks a light golden brown and the apples look baked.
1. Mix together the jam and the water.
2. Microwave for 30sec.
3. Using a pastry brush, brush onto the cooled tart (try and avoid the lumps).
Tuesday, October 7, 2008
Sunday, October 5, 2008
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