Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site dartvax.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxt!houxm!ihnp4!ucbvax!decvax!dartvax!betsy 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 CSNET: betsy@dartmouth ARPA: betsy%dartmouth@csnet-relay "Ooh, ick!" -- Penfold