{"id":663,"date":"2011-07-11T23:40:41","date_gmt":"2011-07-11T21:40:41","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=663"},"modified":"2013-01-22T23:57:50","modified_gmt":"2013-01-22T22:57:50","slug":"raspberry-and-blackberry-tart","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/pastry-experiments\/raspberry-and-blackberry-tart","title":{"rendered":"Raspberry and blackberry tart"},"content":{"rendered":"<p>I&#8217;m not really a fan of <strong>tarts<\/strong>, but the dedicated chapter in my book is making me change my mind. I tried a dough called <strong>p\u00e2te sucr\u00e9e<\/strong>, a sort of sweet flaky dough. And then I filled it with <strong>pastry cream<\/strong> (my specialty now), <strong>raspberries and blackberries<\/strong>.<\/p>\n<p>Two lessons learnt:<\/p>\n<p>1) Achieving that <strong>shiny, glossy look<\/strong> so typical of professional tarts is relatively easy, at least now I know what it is: it is a tart glaze, made with\u00a0<strong>sugar syrup<\/strong> (half water, half sugar), <strong>and gelatin<\/strong>. Nothing more, nothing less.<\/p>\n<p>2) <strong>Frozen fruits suck<\/strong>: they are good just for sauces, but you&#8217;ll never be able to use them in a nice way to fill a tart, they are just <strong>too soggy<\/strong>&#8230;<\/p>\n<p><a href=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/tart.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-664\" alt=\"tart\" src=\"http:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/tart.jpg\" width=\"720\" height=\"538\" srcset=\"https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/tart.jpg 720w, https:\/\/www.roadtopastry.com\/blog\/wp-content\/uploads\/tart-300x224.jpg 300w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;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 p\u00e2te sucr\u00e9e, 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<\/p>\n","protected":false},"author":1,"featured_media":664,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[156],"tags":[161,686],"class_list":["post-663","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pastry-experiments","tag-pate-sucree","tag-tarts"],"_links":{"self":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/663","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/comments?post=663"}],"version-history":[{"count":0,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/posts\/663\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media\/664"}],"wp:attachment":[{"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/media?parent=663"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/categories?post=663"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.roadtopastry.com\/blog\/wp-json\/wp\/v2\/tags?post=663"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}