Friday, June 18, 2010

The Engineer's Tarts

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.

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