![]() ![]() Not your mother's (or grandmother's) cherry pie: free form cherry puff pastry tart Strawberry lime cream stacks with berry sauce Tarte au lait au chocolat (milkshake tart) Late autumn update - the holidays are coming! Ĭhocolate semifreddo (or what to do for a holiday dessert when your oven is on the fritz)įavorite garnishes part 3: easy brittles (and Happy New Year!)įavorite garnishes part 2: candied citrus Tasty treats in Prague - Cukrárna Myšák and trdelnik and a bit about briocheĬheese, siroopwafels, windmills and canalsīergen, Bryggen, funicular, (more) pastries and (more) fjords Gelato on Ile Saint-Louis and au revoir Paris Gateau Breton aux cerises et la crème de citron vert Summer baking - peach blueberry cobbler and a bit more Keep in a covered container at room temperature and enjoy as a garnish on whatever you fancy! Slice into rectangles and top with candied almonds for serving.įor the almonds: oven at 350✯ parchment lined sheet pan place 1/2 cup sliced almonds in a medium saucepan along with 1/4 cup sugar, 1/4 cup water and 1/4 teaspoon kosher salt bring to a boil over medium heat and cook 1 minute strain (discard the liquid) and spread the nuts on the prepared sheet pan bake ~15 minutes, stirring half way through, until nicely browned let cool. This tart keeps in the fridge a couple of days at least. It’s much less fragile that way and is easier to remove from the form. For ease of release, I pop it into the freezer for 20-30 minutes to finish cooling and firm it up. I find the crust browns more thoroughly that way. NOTE: you may have noticed I baked my fluted tart WITHOUT the removable bottom. With a removable bottom fluted form, double check that the curvy edges are free before pushing the bottom up to lift it out of the form. The straight sided open form should lift off pretty easily. As noted on the left above, Breton dough can sometimes sneak out under the edges of open tart forms during baking - just trim away any edge bits.Ĭool an additional 30 minutes or so. ![]() Ĭool for 5-10 minutes then gently loosen the edges using a paring knife or offset spatula to reduce the stick factor from any stray custard. Place the dough between plastic wrap and roll or press it into its rough shape. Butter the forms (it helps so much with removal later - trust me). Thicker more cake-y, thinner more crisp.Īs you see below, the straight sided form is slightly wider so I gauged my dough quantity to give me a thickness of about 3/8”, ending up with 400 g of dough for the slighter smaller fluted form and 475 g for the straight sided one. ![]() When making Breton tarts, I lean towards a thicker base crust to put the texture somewhere between cookie and cake. Bake it thick and plain to create a gateau Breton, roll it more thinly and bake it topped with jammy fruit and crumble or make simple crisp cookies to go with your afternoon tea. I’ve written several times about the beauty of using Breton dough for its versatility. While I typically make individual portions for such occasions, my brain asked - how about slices for a change? Two rectangle tart forms coming right up. Oh those memories.īeing in a tart mood as I planned some assorted treats for folks down the street, I knew a Breton dough base would be just the thing. Growing up, my early August birthday dessert choice was most often pound cake with fresh peaches and ice cream. August and fresh peaches go hand and hand for me. ![]()
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