Sweet Crust (Pâte Sucrée)

This recipe is adapted from one by William Carnett, the chef who treated my French class to many a fruit tart. This moved to its own posting 7/22/16 so it may be referenced in other recipes more easily. For example, see Fresh Strawberry and Blueberry Tart.

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Pastry Cream (Crème Pâtissière)

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You can’t eat just one spoonful

This basically is Julia Child’s recipe from “Mastering the Art of French Cooking”, made a little bit easier to make and cleanup by using the microwave rather than the stovetop for the final cooking step. I know, someone is shocked! SHOCKED I say!

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Fresh Strawberry and Blueberry Tart

Updated 7/22/16 to reflect move of crust and pastry recipes to their own postings.

Continuing with the French theme this month, I wanted to make some pretty little fruit tarts – the kind with a rich pastry cream (crème pâtissière) on a sweet crust (pâte sucrée), covered with fresh strawberries, and a shiny glaze to brighten up the fruit and give them that pastry-shop look. The pastry cream and the glaze were the easy parts; the crust is a bit more challenging.

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