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From: ariels@orca.UUCP (Ariel Shattan)
Newsgroups: net.cooks
Subject: Re: Fruit tarts, really that labor intensive?
Message-ID: <1864@orca.UUCP>
Date: Mon, 4-Nov-85 05:45:30 EST
Article-I.D.: orca.1864
Posted: Mon Nov  4 05:45:30 1985
Date-Received: Thu, 7-Nov-85 03:34:32 EST
References: <1115@decwrl.UUCP <427@cylixd.UUCP> <456@ptsfc.UUCP>
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> 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?

  How Rod does it:
  [...]

>  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.

Uncooked pastry dough freezes very well.  Roll it out into the pie
tin and freeze right in the tin.  For pre-cooked crust, prick the dough 
before freezing, then pop into the hot oven to bake straight from
the freezer.  For cooked-with-filling crust, fill while still
frozen.  Or, you can treat it like that store-bought crust that
comes frozen all rolled out and folded.  Roll it out and fold it
into quarters (with waxed paper between layers), then freeze.  To use,
thaw, unfold, drape into pan, and use as normal.

I once made 2 dozen pies (20 fresh strawberry, 4 filbert), and you
can bet I didn't do all those pie crusts at one time.

Ariel (no, not again!) Shattan
..!tektronix!orca!ariels