OK, Christine - here's your 2012 Fruit Tart Challenge: 1. Go to The City Bakery and sample the tarts to find out what the tartistes of Greenwich New York like.
2. I will take you to Rhodes bakery so you can sample the tarts and find out what the tartistes of Greenwich London like. 3. You will then report on your findings to the class, and give marks out of 10 4. For bonus points, go to Paris and try the real thing - glazed, if I remember correctly... B > > Hi Bob: Thanks, but I take for my text the "Book of Tarts" by Maury > Rubin, who writes that putting glaze on a fruit tart is amatuerish and > diminishes the taste of the fruit and cream. We all have different > masters :-). Rubin owns and runs The City Bakery in New York. > http://www.thecitybakery.com/ Cheers, Christine > > > > On Dec 29, 2011, at 3:36 AM, Bob W wrote: > > >> > >> My goal this year is to master the tart, and I've started my > >> apprenticeship tonight. You can see my technique on the crust part > >> needs to be improved--smoother around the rim, but I'm pretty darn > >> excited about my first go-round here. Lemon cream with fresh fruit- > -it > >> was yummy, but a bit disappointed the photo didn't come out sharper. > >> hmm. Cheers, Christine > >> > >> http://www.caguila.com/tart/content/IMGP9425_large.html > > > > they look nice, but you really need to pile the fruit on top, then > glaze the > > fruit as well. We have a baker here who used to work in a Michelin- > starred > > restaurant and he makes fantastic mixed fruit tarts. Here's what he > does to > > make them really tempting: > > <http://www.rhodesbakery.co.uk/Images/fruittart.jpg> > > > > <http://www.rhodesbakery.co.uk/> > > > > B -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
