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Tag Archives: tart torte pie

Tips to ease the making of pastry dough

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 […]

Upside down fruit tarts, er, improvised Tatin

[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

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

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

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.