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From: betsy@dartvax.UUCP (Betsy Hanes Perry)
Newsgroups: net.cooks
Subject: Re: Fruit tarts, really that labor intensive?
Message-ID: <3787@dartvax.UUCP>
Date: Fri, 1-Nov-85 10:49:51 EST
Article-I.D.: dartvax.3787
Posted: Fri Nov  1 10:49:51 1985
Date-Received: Sun, 3-Nov-85 06:29:44 EST
References: <1115@decwrl.UUCP> <754@whuxl.UUCP>
Reply-To: betsy@dartvax.UUCP (Betsy Hanes Perry)
Distribution: net
Organization: Dartmouth College, Hanover, NH
Lines: 25


I guess it comes down to The First Law of Sociology:
Some do, and some don't.
 
Fruit tarts certainly CAN be labor-intensive;  the classical
French fruit tarts (see Mastering the Art for details) involve
1.  A pate brisee crust, pre-baked
2.  A concentrated fruit-sugar glaze
3.  A custard filling (creme patissiere)
4.  Elaborately-sliced and arranged fruit
5.  More glaze.
 
I like the above;  I tend to have them at restaurants, where I can admire
the chef's bravery at a distance.  However, there is nothing wrong with
less-elaborate versions.   One should always feel able to modify recipes
to accord with one's particular degree of obsession.  Some (rare) days
I make tart aux pommes;  some days I make apple pie.  And they're both good.
 
Thus endeth our homily for the day.
-- 
Elizabeth Hanes Perry                        
UUCP: {decvax |ihnp4 | linus| cornell}!dartvax!betsy
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