In Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat, she introduces Aaron’s Tart Dough, from her friend Aaron Hyman. In this recipe, he swaps out some of the butter for Crème Fraiche or plain cream. The recipe produces a dough easily big enough for an 11″ (~28cm) tart that...
Continue readingThis recipe calls for a pound of flour and adds some flour. Just barely enough for three 9.5 inch (25 cm) tarts. Somewhat impractical for the home baker, but is listed for completeness. Instructions are given for kneading by hand. That is something one should try at least once to get a real feel...
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In her beautifully produced book, Around My French Table, Dorie Greenspan presents recipes easy to incorporate into home life. One recipe particularly has been useful to adapt to whatever is in the market. Her version is a mustard tart recipe for carrots and leeks. With eggs and creme fraiche it can be used as...
Continue readingEgg sizes are not as simple as recipes may indicate. The below gives some reference points. Of note, in the United States, the USDA guidelines give minimum weights. Therefore, average weights are often used and are provided here. In the UK, a range is given. The average sizes for Canada and the USA are...
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To be frank about it, making a tart has some pressure related to it. The tart shell can be difficult. The dough is sticky, stiff, separates, or any number of problematic things can happen. The pressure is on every step to produce an attractive showpiece. A fruit galette made with leftover pastry to a...
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