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