Good challenge Bob! Christine, let us know when you get back. We'll give you a week to perfect, then all fly in for a tasting.
Glaze is usually applied to fruit or pastries if they have started to dry up, or they will be on display for some time. Your fruit looks nice a fresh, plump, ready to eat. But an hour after you place the fruit, not so much for photography. When photographing such dishes, you would use a perfume atomizer to apply a tiny spritz of glycerin to each individual fruit. Last longer than water spritzing, and prevents the hired help from helping themselves. :-) The color balance can be fixed, I'm sure. The lemon filling looks like mustard on my screen. On Dec 29, 2011, at 08:49 , Bob W wrote: > 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/> Joseph McAllister [email protected] "Gaudeamus igitur, juvenes dum sumus..." http://tinyurl.com/ndmfhb -- 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.
