If you’re bored of standard Thanksgiving and Christmas desserts, or you just want to show off a new instant classic, you have to make it this winter. This caramel, cranberry and almond tart from Maury Rubin at the City Bakery, a place I love more than anybody should (but I’ll get to why on a day that I am not boring you with incredibly shrinking crusts) is pure holiday decadence. Seriously, it goes in the top ten, no, top five. These tartlets are one of the best things I have ever made. (Why, why why does he not call for the shell to be weighted when par-baked?)įine, I lied when I said there would be no happy ending. Oh, and it turns out it’s not just me that faced a horribly shrunken crust on this recipe. I hope you are not here for happy endings, because I’ve got two cups of carefully-prepared filling in the fridge waiting for a tart shell that doesn’t shrink. Take it slow, stop lopping corners off the chilling and re-chilling time, following a recipe from a respected tart-maker to the exact letter. It might as well be me.Īfter my last cry for pate brisee help after my biggest disaster to date, I decided it time to, once and for all, stop fighting the tart dough timeline. But eventually you get to the point where you know that if you post another entry about the shoddy tart dough that someone is going to have your number. I mean, wouldn’t you? It’s not like it can fight back (unless you get those commenters who say ‘but I made that recipe and mine came out perfectly!’ and I’m all ‘shhh! I don’t want to know that!’). I’ve tried everything–pricking the doughs and weighting the doughs and freezing the doughs and sacrificing countless boxes of butter and hours of my life to the doughs and closing my eyes in a brief prayer before checking on their baking status but still, they fight me every time. The thing is, you might look at the pictures and not know that the recipes were teetering on the edge of disaster, but that’s because you don’t know about all the filling that went to waste because they no longer fit after a par-baking. These shrunk too much, these tore and crumbled, these not only shrunk but got tattered, this had to be pasted together in scraps and, you guessed it, this one went on a big diet in the oven as well. Yes, me, the girl who loves making bread and pasta and pretty much anything in the world that starts with kneading and gathering. It’s taken some time, but I have finally come to the conclusion that I am simply not very skilled at tart doughs.
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