Pâte Sablée
Pâte Sablée (roughly translated as sandy dough) is the perfect base for many sweet pastries such as fruit tarts. Learn to make this one and you are well on your …
Tart Pastry Shells
Tart Pastry Shells benefit from the rigor of analytics. A careful review of the techniques and ingredients of various pastries can lead to the exact taste you want for your dish.
The Perfect Sweet Tart Crust
Evaluating the components of the simple flour, egg, and butter shell produced by Escoffier and the latest recommendations, a dough for a perfect general-purpose crust was developed producing a flexible, …
Perfecting the Tart Crust
With the right tart shell, pretty much anything brought home from the market can be turned into a simple but impressive main dish, a starter, or a dessert as shown …
The Perfect Savory Tart Shell
Evaluating the components of the simple flour, egg, and butter crust produced by Escoffier and the latest recommendations for a tart shell (or tart crust), a dough for a perfect …
Escoffier Ordinary Short Paste
This 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 …
Aaron’s Tart Dough
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 …
Escoffier Fine Short Paste
One of the Foundation Pastries It is not an overstatement to say that all savory tart pastries can be traced back to the Escoffier Fine Short Paste. Reviewing the savory …
