Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site decwrl.UUCP Path: utzoo!linus!decvax!decwrl!kolling From: kolling@decwrl.UUCP (Karen Kolling) Newsgroups: net.cooks Subject: Fruit tarts, really that labor intensive? Message-ID: <1115@decwrl.UUCP> Date: Mon, 28-Oct-85 13:55:24 EST Article-I.D.: decwrl.1115 Posted: Mon Oct 28 13:55:24 1985 Date-Received: Thu, 31-Oct-85 22:15:30 EST Distribution: net Organization: Digital Equipment Corp., Palo Alto, CA Lines: 16 I've never made a fruit tart. I have at home a copy of Pamela SomebodyOrOther's Fruit Tart Cookbook, and these things sound incredibly labor-intensive. The glaze sounds as touchy as making jelly (let's hear it for cookbooks that use temps on candy thermometers instead of "when a spoonful solidifies after five minutes in the refrigerator", which this one doesn't). The book also says the tarts have to be served relatively promptly or the crust will get soggy. Well, the local Safeway upscale bakery sells fruit tarts, and to my ignorant tastebuds they taste perfectly fine (except that for some insane reason they use very sour (pickled?) cherries) and the crust isn't soggy, even though they obviously must sit around for awhile. I'd really like to make something similar, but am I lazy..... Is it really as difficult as the book says? Anyone have any pointers or shortcuts?