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. > -- 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.
