Lesson 9: Pâte Sucrée
Sweet Pastry Dough is an old staple. I have made so many tarts in the past.
These ones were new.
Lesson 9: Pâte Sucrée ßà Sweet Pastry Dough
- Caramelised Pear and Crisp Almond Crust Tart – “Tarte Meringuée aux Poires Caramélisées” – A traditional Basque butter cake with pastry cream
- Honey Almond filled Barquettes
As they say in France… just a little butter! Let the butter begin to flow!
Caremelising pears in a butter caramel with golden raisins, blackcurrants and pear liqueur.
Piping the almond meringue over the sweet pasry dough and then adding the fruit filling, the piping and decorating the intricate crust on top.
Caramelised Pear and Crisp Almond Crust Tart
Honey Almond filled Barquettes
The honey barquettes were a little too sweet but the trextures and flavours were great … as usual though a mischevious friend of mine and I had an erruption of ideas for how we could tart up this dish … maybe a very tangy cumquat or lemon puree in the base?
The Evolution of my Caramelised Pear and Crisp Almond Crust Tart in Practical Class would have been great to watch with a stop motion camera … here is the simple version!
The crust was delicious, the almonds roasted, the fruit well flavoured, the blackcurrants surprising!