Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.3 4.3bsd-beta 6/6/85; site ptsfc.UUCP Path: utzoo!linus!philabs!cmcl2!seismo!lll-crg!well!ptsfa!ptsfc!rjw From: rjw@ptsfc.UUCP (Rod Williams) Newsgroups: net.cooks Subject: Re: Fruit tarts, really that labor intensive? Message-ID: <456@ptsfc.UUCP> Date: Fri, 1-Nov-85 12:44:13 EST Article-I.D.: ptsfc.456 Posted: Fri Nov 1 12:44:13 1985 Date-Received: Tue, 5-Nov-85 04:42:38 EST References: <1115@decwrl.UUCP <427@cylixd.UUCP> Reply-To: rjw@ptsfc.UUCP (Rod Williams-2e700) Distribution: net Organization: Pacific Bell Lines: 30 Karen Kolling writes: > >I've never made a fruit tart. >..... Is it really as difficult as the book says? Anyone have >any pointers or shortcuts? I usually make the pastry first (in the Cuisinart, of course :-)) and put it in the fridge to chill while I make the creme patissiere. Then it goes in to chill while I roll the pastry, transfer it gingerly to my tart pan, mould it into shape, line it with foil and rice (to weigh it down while cooking) and bake. After it comes out and cools, I spread on the creme patissiere, decorate with fruit, heat up some apricot or redcurrant jelly and brush on the fruit to glaze. It takes hours but the results are spectacular and delicious. I use a pate brisee recipe from a Food Processor Cookbook by Jean Something-or-other (sorry) - it's better than Julia Child's. I use the creme patissiere recipe from the Silver Palate Cookbook - it's *much* better than Julia's! (I still love Julia for other things, don't get me wrong) Shortcuts? - well, you can make the creme patissiere a day or so in advance. I guess you could make the pastry case ahead too, but I'd worry about it losing its crispness. You really have to resign your- self to devoting several hours to get the desired result. -- rod williams | {ihnp4,dual}!ptsfa!ptsfc!rjw ------------------------------------------- pacific bell | san ramon | california