I posted before about the Engineer’s pies. I’d now like to do a short aside about some of his tarts. Here’s the free-form apple tart I mentioned last time.
Then, there was a fresh strawberry tart with pastry cream and a sweet pastry shell. Look how beautiful it was! And it tasted just as good as it looked, too.
The next one was a lemon tart – it was just splendid.
It was followed by a chocolate truffle tart, in which he used a soy creamer instead of dairy cream. Absolutely delicious!
It was on to a poached pear and almond tart. It looks like it’s straight from a bakery!
Finally, the jam crostata, made from a pasta frolla and raspberry jam – surprisingly delicious for something so simple. As always, the recipes can be found in Baking Illustrated.