Today we continued with our unit on tarts. The second picture is of the first tart we made, a tarte bourdeloue, which layers poached pears and almonds over creme d'amandes (almond cream). We poached the pears for about an hour in white wine, water, lemon juice, sugar, and a split and scraped vanilla bean. We cut and fanned the poach tarts on top of the almond cream and baked them. I took the picture before I lightly dusted it with powdered sugar.
The middle photo shows my second tart, the fresh fruit tart and my favorite of the two. This tart would be perfect for a warm summer day. It is layered with almond cream (creme d'amandes) and a thin layer of pastry cream (creme patisierre) and then topped with fresh fruit. We continued to practice our knife skills on the fruit. My favorite part is arranging the fruit on the tart, which is harder than it looks! Every piece of fruit must be evenly sliced and perfectly placed. There is definitely room for me to improve.
We also made a second batch of pate sucree for a tart we'll be making tomorrow--tarte alsacienne. For the tart, we'll get to flambee apples. I'll let y'all know if I set myself on fire.
1 comment:
so very very interesting. It is definitely an art and you my dear are the skilled artist. Looks Yummy!
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