Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 (Tek) 9/28/84 based on 9/17/84; site orca.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxt!houxm!vax135!cornell!uw-beaver!tektronix!orca!ariels 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> Distribution: net Organization: sixes and sevens Lines: 28 > 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