Making pastry crusts for tarts (or pies) has always been tricky for me. Recently I learned a couple things which made the process much easier. First, rather than storing the pastry dough in a ball or thick slab, rolling it out in a large zip bag saves time and effort. Second, storing the dough in […]
Tag Archives: tart torte pie
Upside down fruit tarts, er, improvised Tatin
Sunday, 19 December 2010
[Yipes, nearly three months since I’ve posted an entry! I’ve been busy with cooking and whatnot, just haven’t gotten to the writing bit for some time. Thank you for your patience.] Okay, so maybe not quite a tarte Tatin, since we serve these tarts with the crust topside, to reduce the sogginess factor. These are […]
Tart (or pie) crust recipe, made with vodka
Monday, 20 September 2010
I’ve always approached making tart crusts with some amount of trepidation. What are the right amounts of ingredients? How do I avoid overworking the dough so it doesn’t turn out like cardboard? I’m still a wimp about how to roll out and shape the dough. Simon has that skill down pat. But I have figured […]
Chocolate Chestnut Torte
Sunday, 15 October 2006
Recently updated on 10 December 2011. This newer version does away with having to separate the eggs. 🙂 This is my variation of Sunset’s Italian Chocolate-Chestnut Torte. I’ve used sweetened chestnut vanilla purée instead of marrons glacées: either the Minerve or Clément Faugier’s brands could be found in European specialty shops, as well as at […]
Apricot Tart
Monday, 16 February 1998
This was inspired by a recipe from one my former coworkers at SGI, Kyrie Robinson, who originally used plums. It’s more a cakey dessert, rather than a tart with the more traditional crisp shell of short pastry. I much prefer apricots, though sweet white peaches could work here as well.