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?