Logo
  • Home
  • Pastry theory
    • Quick breads
    • Puff pastry – Pâte feuilletée
    • Choux pastry
    • Savarins
  • Recipes
    • Cakes
    • Cookies and brownies
    • Creams, custards and sauces
    • Enriched yeast doughs
    • Frozen desserts
    • Laminated doughs
    • Macarons
    • Meringues
    • Pâte à choux
    • Quick breads
    • Tarts
    • All recipes
  • About me
  • Contact
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

More Posts Like This One

No related posts.

Pâte sucréeTarts
Share this
0 Comments General

Leave A Comment Cancel reply

 

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).

MOST POPULAR POSTS

Recipe: Pistachio macarons (with Italian meringue)

Some time ago I decided to make green macarons and so I bought a powdered green colouring (which for some

Recipe: Chocolate mirror glaze

This is one of the pastry “secrets” that differentiate a home-baker from a “pro”. I’m talking about this super-shiny chocolate

Recipe: Pistachio paste

Now that I don’t have to “study” for my pastry exam anymore and I don’t have to prepare the old-fashioned,

Recipe: Mille-feuille (Cream Napoleon)

You can’t go more classical than this! The mille-feuille is a traditional French pastry that can be found in any

Recipe: Chocolate Royal cake (“Trianon”)

So yes, last month I celebrated my birthday. 29 years. For the third time. For some, a birthday is a

ALSO READ…

My very first video: Tiramisù (with pasteurised eggs)
How to make homemade Oreos
Video: Simple round brioches
Milk chocolate, caramel and apple yule log
Video: Strawberry, rhubarb and almond tart

Archives

Subscribe to our Newsletter



Select list(s):