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Copyright, 2015
July 11, 2011
Rob
Pastry experiments
0

Raspberry and blackberry tart

I’m not really a fan of tarts, but the dedicated chapter in my book is making me change my mind. I tried a dough called pâte sucrée, a sort of sweet flaky dough. And then I filled it with pastry cream (my specialty now), raspberries and blackberries.

Two lessons learnt:

1) Achieving that shiny, glossy look so typical of professional tarts is relatively easy, at least now I know what it is: it is a tart glaze, made with sugar syrup (half water, half sugar), and gelatin. Nothing more, nothing less.

2) Frozen fruits suck: they are good just for sauces, but you’ll never be able to use them in a nice way to fill a tart, they are just too soggy…

tart

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WELCOME

Hi, my name is Rob, I work in IT but I love baking and I also got a pastry diploma. I created this blog to keep track of my journey from complete beginner to world pastry champion (I'm not there yet).

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