Sweet thread; Patisserie!

Shit you'd be welcome anytime!

 

Is there a binder for the nuts?

 

I appreciate it!

In both our households, he and I do the same tasks [yard work, dogs, cooking, home repairs, vehicle maintenance] so we get along well - it was that simple, till it wasn't..

 

If you're interested, I can post the whole recipe.

I will say the crust is absolutely delicious as we use a 'short dough' for tarts.

 

Yes please- the idea of a nut tart is driving me nuts!

 

So again it's a short dough meaning, you stop the mixer as soon as you incorporate your flour.

4 oz Powdered sugar
8 oz Butter (we always use unsalted)
1 tsp Vanilla extract
1 Egg
12 oz All purpose flour
1/4 tsp Salt

Cream butter and sugar

I like to crack my eggs and mix them up in a cup before slowly adding them to my already creamed butter/sugar mixture

Add dry ingredients (make sure your flour is sifted); I put the salt and sifted flour in a bowl then toss it into the mixture

Wrap with plastic and form in a large disc; toss it in the freezer to firm up

Roll out and form your tart, I went 8" (you'll have plenty left over for smaller tarts, save dough)

Once formed, throw back into the fridge then bake as needed

 

Only until your tart is cool, can you make your nut filling to fill your tart with.

3 oz Sugar
3 oz Honey (or Corn Syrup)
1/2 oz Butter
1/2 oz Heavy cream
Pinch of salt
1/2 tsp Vanilla extract
1 Egg
12 oz Nuts of your choosing (we chose pistachios)

Mix everything together, except the nuts and cook in a pot on medium heat until thick and caramel color; stir constantly

DO NOT COOK ON HIGH HEAT, YOUR EGG WILL COOK AND TURN TO SCRAMBLED EGG

If this happens, strain your mixture into another pot and continue cooking and stirring until slightly thickened and the color changes

Add nuts, cook briefly while stirring and folding over the nuts (fully coating everything) then remove from heat

After that, pour your nut filling directly into your tart and allow it to set as it cools down

Enjoy

PS You'll have extra nut filling so maybe have a second or third smaller set of tarts on standby

 

Why do you beat the eggs before you add to the butter/sugar?
I usually let the mixer do that job - I figured that it was before the flour was added so I wasn't hurting anything but maybe I am wrong?

 

Not beat them, just break the yolks while stirring with a fork. This is just to mix in the vanilla with the eggs; personal preference.

More ingredients that can go in together, the less mixing overall.

 

Fruit Tart and Lemon Meringue Tart

 

Gorgeous

On my way.

 

That lemon meringue looks delicious!

I'll take that and the chocolate ganache

 

Deal!

I get the fruit and nut tarts!

Ima WORKING on a lower sugar nut tart.

 

Frangipane Peach Tart



Kind of messed up so not the prettiest

 

It looks great! The only thing I know about frangipane is that it’s seasonal fruit based, but that’s old world methodology. What’s the issue with what you’ve produced?

 

Looks like the almond mixture isn’t smooth

 

So from @Pablo8 comment I derive that there is some sort of almond mixture beneath the peaches?
What is in that - -

Maybe not the 'prettiest' but I bet it tastes finger lickin' good.

 

Frangipane is an almond eggy mixture.

 

I used a closed bottom tart pan, so when I tried to depan it I broke the crust (the areas just around the fruit) as I banged it multiple times at the edge of the table

That caused the fruit to sink in a bit too.

It was, until the above.

But only when it's dense is it fully cooked.

If it's smooth, but jiggly, it isn't cooked yet.

And last but not least, my slices didn't all match.

 

Sad thing is I haven't cut into it yet and may just give it away or toss it.

My wife's been eating the Fruit tart I made and I finished up the Chocolate Ganache just yesterday.

The Lemon Meringue I had given away to my neighbor and the Coconut Cream pie to a classmate.